Main Dish Recipes

Pesto Salmon

  • salmon fillets
  • pesto
  • Parmesan cheese

Line baking dish with fillets (skin side down).  Spread a generous amount of pesto over each fillet, and sprinkle liberally with Parmesan cheese.  Bake at 350 degrees for 25 minutes.  Serve over brown rice.

We suggest that you saute zucchini and onion on the side.  Enjoy!

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Potato and Leek Soup

In the CrockpotIn the Crockpot

  • 1 1/2 pounds chicken (chopped or diced, cooked and drained)
  • 6 C chicken broth
  • 5 potatoes, diced
  • 2 1/4 C chopped cabbage
  • 2 leeks, diced
  • 1 sweet onion, chopped
  • 3 carrots, diced
  • 1/4 C chopped fresh parsley
  • 1 T salt
  • 2 t paprika
  • 2 small bay leaves
  • 3/4 C sour cream

Combine all ingredients through paprika in slow cooker.  Add bay leaves.  Cover and cook on low 8-10 hours or on high 4-5 hours.  Remove and discard bay leaves.  Stir in sour cream and serve.  Makes 9-12 servings.

Serve with biscuits.

(adapted from Favorite All Time Recipes)

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Quinoa Chicken Parmesan Casserole (One Dish!)

Quinoa Casserole

1 can (24 oz) spaghetti sauce
1 cup quinoa
2 cups water
4 cloves minced garlic
1 tsp dried oregano
1 1/2 lbs boneless, skinless chicken breasts
1 cup bread crumbs
1 tsp Italian seasoning
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional: chopped fresh parsley

Generously grease a 9″ x 13″ baking dish. Add the spaghetti sauce, quinoa, water, garlic, and oregano, and stir slightly to combine. Slice the chicken into tenderloins, and place in the sauce. Bake at 400 for 30 minutes. Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked for 30 minutes, take out of the oven and stir. Sprinkle with the breadcrumb and cheese mixture. Bake for another 20-25 minutes, or until the quinoa is absorbed in the liquid and the chicken is completely cooked through. Serve & garnish with parsley if desired.

Adapted from Chelsea’s Messy Apron

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Quinoa-Stuffed Peppers

  • 1 large sweet onion, chopped
  • 3 T olive oil
  • 3 ribs celery, finely chopped (3/4 C)
  • 1 1/2 T ground cumin
  • 3 cloves garlic, minced
  • 16 oz. frozen spinach, thawed and squeezed dry
  • 3 (15 oz.) cans diced tomatoes
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 C quinoa
  • 4 large carrots, grated (2 1/4 C)
  • 8 oz. pepper jack cheese, shredded (divided)
  • 6 large red bell peppers, halved lengthwise, ribs removed

Heat oil in a large pot over medium heat. Add onion and celery; cook 5 minutes or until soft. Add cumin and garlic; cook 1 minute. Stir in spinach, tomatoes, black beans, quinoa, carrots, and 2 C water. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Stir in about 6 ounces of cheese. Place peppers in the bottom of a roasting pan (or casserole dishes with lids). Spoon quinoa mixture over peppers. Bake at 350 for 20 minutes. Remove lid, sprinkle on remaining cheese, and bake an additional 10 minutes.

Adapted from vegetariantimes.com

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Salmon Loaf

  • 30 ounces of canned Alaskan salmon
  • 3 to 6 eggs
  • 1 C celery, finely diced
  • 1  C sweet onion, finely diced
  • 1 C oatmeal
  • 1/4 C lemon juice
  • 1 t salt
  • 1 t dried dill weed
  • 1/4 t pepper
  • fresh parsley, chopped (optional)

Remove bones and skin from canned salmon.  Mix with other ingredients.  Form into a loaf and place in the center of glass pan.  Bake at 350 degrees for 50 minutes.

These can also be made into patties and cooked in a skillet.

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San Marino Beef

  • 1 C flour
  • 2 t salt (omit if kosher salt has already been applied)
  • 1 t pepper
  • 3 pounds stew meat
  • 2 (14.5 oz) cans tomato sauce
  • 8 carrots, chopped
  • 1/2 sweet onion, chopped
  • 4 t Italian seasoning
  • 2 t soy sauce
  • 4 bay leaves
  • 1 large broccoli floret, separated
  • hot cooked rice

Combine flour, salt, and pepper in small bowl.  Coat stew meat with flour mixture.  Place in slow cooker on low for 1 hour.  Combine tomato sauce, carrots, onion, Italian seasoning, and soy sauce in bowl; pour over meat. Place bay leaves in sauce and continue cooking on low for up to 4 hours.  Top with broccoli and cook 1 more hour.  Serve over rice.

Adapted from “Favorite All Time Recipes”

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Santa Fe Soup

  • 1 1/2 – 2 pounds ground beef
  • large sweet onion, chopped
  • 1 large garlic clove, minced
  • 14 oz. can diced tomatoes
  • 16 oz. can pinto beans, drained and rinsed
  • 16 oz. can black beans, undrained
  • 10 oz. can Ro-Tel tomatoes
  • 16 oz. can kidney beans, drained and rinsed
  • 2 (15 oz.) cans organic corn, drained (or 12 oz. frozen)
  • 1/4 C dry ranch dressing mix
  • 1/4 C ketchup
  • 2 T organic soy sauce, optional
  • 2 t chili powder
  • 1 t ground cumin
  • 1/8 t pepper, optional

Brown ground beef, adding onion and garlic halfway through.  Drain.  Combine all ingredients in large stock pot.  Simmer until heated through.  Serve with shredded cheese, organic corn chips, and sour cream.

Optional:  Add 2 C water and simmer for 2 hours or put it all in a crock pot for the day.

Thank you, Julia!  This recipe is delicious!  Hope you don’t mind my little adaptations.  🙂

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Santa Fe Stew Ole

  • 2 T olive oil
  • 3 pounds beef stew meat or ground beef
  • 1 sweet onion, chopped

Brown stew meat in olive oil over medium-high heat  in large pot.  Add the following:

  • 1 (10 oz) can Ro-tel diced tomatoes with green chilies, undrained
  • 3 (15 oz) cans diced tomatoes
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 4 medium carrots, cut into 1/4 inch slices
  • 1/4 C flour
  • 1/4 C ketchup
  • 2 cloves garlic, crushed
  • 2 t chili powder
  • 1 t ground cumin
  • 1 t salt

Mix and bring to a boil over medium-high heat; reduce heat to low and cook, covered, for 30-40 minutes.

Serve with organic tortilla chips and shredded cheese.

(slightly adapted from Favorite All Time Recipes)

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Schwarma

A schwarma is a Middle Eastern sandwich.  This recipe is from Allrecipes.com  They have an interesting taste, albeit quite different from the schwarmas that Jay and John experienced in Jerusalem.

  • 1 C plain yogurt
  • 2 T fresh lemon juice
  • 1 T white vinegar
  • 1/2 t hot pepper sauce (I use 1/4 t for the children’s sake)
  • 4 cloves garlic, minced
  • 1 T finely minced onion
  • 1/2 t black pepper (I use paprika)
  • 1/2 t red pepper flakes
  • 1/2 t ground mace
  • 1/4 t salt
  • 2 pounds skinless, boneless chicken breasts, thinly sliced
  • 8 (6 inch) pitas, warmed
  • 1/2 C plain yogurt
  • 1 onion, thinly sliced
  • 1 large tomato, thinly sliced
  • 1 cucumber, thinly sliced
  • ranch dressing
  • plain yogurt

To make the marinade, stir together 1 C yogurt, lemon juice, hot pepper sauce, and vinegar.  Stir in the garlic, onion, pepper, red pepper flakes, mace, and salt.  Marinate the chicken overnight in the refrigerator.

Place oven rack in the top position, and turn oven to broil.

To cook, drain the marinade from the meat, and place on a slotted broiler pan.  Broil on top rack of preheated oven.  Turn after 10 minutes, and cook for 10 more, until cooked through.

To assemble the schwarmas, spread each pita with a tablespoon of plain yogurt, and layer with onion, tomato, and cucumber.  Pile on the broiled chicken, and dress with ranch dressing.

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Shepherd’s Pie

  • 3 T olive oil
  • 3 1/2 pounds ground beef
  • 1 sweet onion, chopped
  • 1/3 C flour
  • 1/4 C ketchup
  • 2 1/2 C beef broth
  • salt and pepper
  • 3 1/2 to 4 pounds frozen mixed vegetables
  • 5 pounds potatoes
  • 1/4 C butter
  • 2 C shredded cheddar cheese, divided
  • salt and pepper

1. Heat olive oil in a large pot and cook ground beef (starting on additional steps while it cooks), adding onion halfway through; drain and rinse. Return to pot and stir in flour; cook 1 minute. Add ketchup, beef broth, 1 t salt, and 1/4 t pepper. Bring to a boil, reduce heat and simmer for 5 minutes.

2. Cook frozen vegetables as instructed on bag. Drain and set aside.

3. Peel and cut potatoes; boil until tender (15 minutes). Drain and mash. Mix in butter and 1 1/2 C shredded cheese. Add 1 t salt and 1/4 t pepper; set aside.

4. Lightly oil the sides of a large roasting pan. Spread the ground beef mixture in the bottom. Spread the vegetables over the meat. Salt and pepper liberally. Spread the mashed potatoes over the top. Sprinkle with remaining 1/2 C cheese.

5. Cover and bake at 375 degrees for 40 minutes. If you prefer your pie crispy and golden brown, leave uncovered.

Adapted from allrecipes.com

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