Saturday, November 14, 2009

Main Dish Recipes!

Last week I hosted a Facebook recipe exchange, and it was awesome! So many fantastic recipes were gathered, and so I wanted to share them here for anyone else interested. (I had to do two separate email groups, so if you were in the facebook exchange, there will still be recipes here that you haven't seen yet.)

From Jenna: Cashew Chicken
The recipe I am going to share has quickly become one of my favorite dishes to cook. It's fairly easy and only takes about a 1/2 hour to prepare and about 10 minutes to actually get everything cooked. It's a Martha Stewart recipe (love her recipes) and here's the link.

Cashew Chicken



From Amanda: Chicken Enchiladas
These are my favorite enchiladas. They taste delicious and you make your own sauce (very simple). I think the sauce and the cilantro really make this stand out from other enchiladas.

Chicken Enchiladas (serves 6)
1 medium onion, chopped
1 tablespoon canola oil
Kosher salt
3 medium garlic cloves, minced
4 tablespoons chili powder
1 tablespoon cumin
2 teaspoons sugar
28-ounce can tomato sauce
1 pound boneless, skinless chicken breasts
Freshly ground black pepper
10 ounces cheddar cheese, shredded
1 (4-ounce) can green chilies
½ cup minced fresh cilantro leaves
12 (6-inch) soft corn tortillas
Vegetable oil spray
1 lime, cut into wedges and sour cream (for serving)
Adjust an oven rack to the middle position and preheat the oven to 400 degrees. Heat oil over medium heat,9 add the onion and ½ teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onion has softened, eight to ten minutes.
Stir in the garlic, chili powder, cumin and sugar and cook until fragrant, about 30 seconds. Stir in the tomato sauce and green chilies and bring to a simmer. Cook until the sauce has slightly thickened, about five minutes.
Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is no longer pink in the center and the thickest part registers 160 degrees on the instant read thermometer, 15 to 20 minutes. Transfer the chicken to a plate to cool. Season the sauce with salt and pepper to taste.
If you are in a hurry, I am all the time it seems, shred the chicken with two forks into bite-sized pieces. If not wait until it is cool enough to handle then shred with your hands. Toss together the shredded chicken, ½ cup of the enchilada sauce and season with salt and pepper to taste.
Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 45 seconds. Spread the warm tortillas out over a clean work surface. Place the chicken mixture, cheese and cilantro evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13×9-inch baking dish.
Lightly spray the tops of the enchiladas with vegetable oil spray. Pour one cup of the remaining sauce over the enchiladas to cover them thoroughly. Sprinkle the remaining cheddar over the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
Remove the foil and continue to bake until the cheese browns, about five minutes longer. Place extra sauce, lime wedges and sour cream on table along with the piping hot enchiladas and devour!


From Faith: PF Chang's Lettuce Wraps
They claim it's the real thing, even if they are lying, I don't care because they taste like the real thing. They are amazing. Just prepare yourself for a lot of grunt work. There are like 15 steps but it's so worth it. The only tip I would add is that next time I make them I am going to add a bit of a thickening agent to the sauce because they are so runny and messy (which is good cause you can lick the plate. HA!) Also, I couldn't find garlic and red chile paste so I used sweet chile sauce and it works great. here is the link

Also from Faith: Soy Sauce Chicken...
This is easy and so yummy. I serve this over a bed of steaming hot white rice with lots of the sauce all over. This really is best if marinated over night and if you have an oven that is off a little on temperature (like mine) make sure you aren't cooking over 350 degrees or the chicken can get chewy. It's best when the chicken is tender and falls apart!

Soy Sauce Chicken
1/2 c soy sauce
1/2 c sugar
1/4 c orange juice or pineapple juice
1/4 c oil
1 t ginger
1 t garlic powder
4-6 chicken breasts, whole or cut in slices

Mix all ingredients and pour over raw chicken. Marinate overnight or for several hours. Bake in sauce for 1 hour at 350. Serves 6-8


Megan's Recipe: A's Chicken
This is my grandma's recipe. It has very few ingredients, all of which I almost always have on hand. So if we have last minute dinner guests, this is a winner!

A's Chicken
1 cup bread crumbs
1/2 cup grated parmesan cheese
2 T minced parsley
1 tsp salt
1/4 tsp pepper
1/4 cup butter
1 clove garlic, crushed
1 cut chicken (or 4 boneless chicken breasts)

Melt butter with garlic, dip chicken in garlic butter. Then roll in crumb mixture. Bake at 375 degrees for about one hour (or bake at 350 for around 45 minutes for boneless chicken).

Also from Megan: Ginger Steak Salad
Second is a recipe from my favorite site, The Pioneer Woman. It is a ginger steak salad. Here is the link...
Ginger Steak Salad


From Emily M: Creamy Italian Chicken
k, I know we're gonna do crock pot recipies later on, but I feel like that's all I'm doing these days...I love my crockpot! :) I have lots more recipies for when we do more slow cooker stuff.
Creamy Italian Chicken
Ingredients:
4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
1 can (4 ozs.) mushroom stems and pieces, drained
Hot cooked rice or noodles

Preparation:
Place the chicken breast halves in a slow cooker.
Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.
Serves 4.

From Kristen: S*xy Joes (I made this blog appropriate so that adsense doesn't give me any weird ads)
For my recipes, I am going to post two. One is healthy but so good, and the other is unhealthy but SO SO GOOD.

S*xy Joes :)
1 lb extra lean ground chicken (I use ground turkey)
1 T white vinegar (I use apple cider vinegar)
2 t. Worcestershire
1 1/2 t. honey
1/2 t. hot pepper sauce
2/3 c. chopped onion
1/3 c. chopped green pepper
3/4 c. low sodium tomato sauce
3/4 c. chili sauce
1/4 t. chili pwd
4 whole-grain or whole wheat hamburger buns

Cook chicken or turkey until no longer pink. Meanwhile, in a small bowl, combine the vinegar, worcestershire, honey, and hot pepper sauce. Whisk to combine and set aside.
Drain off any liquid from the cooked meat. Add the onion, green pepper, tomato sauce, chili sauce, chili powder and the reserved vinegar mixture to the pan. Stir and bring to a boil. Reduce heat and simmer for about 20 mins or until thickened. Spoon onto buns and serve with french fries to balance out the healthyness :)
PS-I usually double this recipe so we can have leftovers for lunch the next day

Also from Kristen: Marlboro Man's Favorite Sandwich
My second recipe is from The Pioneer Woman....if any of you have ever eaten at Grant's Philly Cheesesteaks, I alter this recipe to be like his...adding sweet and hot peppers and I personally like cream cheese schmeared on both sides of my roll in place of any other kind of cheese. And for those of you who like Philly Cheesesteaks and haven't eaten at Grants (153rd/Sandy), that is a sin and you NEED to go try their sandwiches AND fries! :)
Marlboro Man's Favorite Sandwich


From Janna: Lasagna
My kids are older (23,20,17,15) and all love this recipe! I love that you don't have to boil the noodles first, that just takes away an extra step since I am always rushing! I hope you will enjoy it!

Lasagna
1 lb hamburger
32 oz Prego spaghetti sauce
1 1/2 c. water
1 pkg wide lasagna noodels
16 oz. cottage cheese
16 oz. Mozzarella cheese
1/4 c. Parmesan cheese

Brown meat and season with salt, pepper, and garlic salt. Add sauce and water, heat.

In 9 X 13 dish, spread thin layer of sauce. Then layer 4 times: uncooked (hard and dry) noodels, thin layer of cottage cheese, Parmesan cheese, sauce mix and mozzarella cheese.

Cover with foil and bake at 375 degrees for 1 hr. Let stand 20 minutes before serving.


From Kara: Silverspoon Chicken
Here's a good one from my friend Heidi that many of you know:) It's called Silverspoon chicken. I like it because it's pretty easy and fast and good for a meat-loving husband.
Silverspoon Chicken
about 4 chicken breasts
8 oz cream cheese
3 Tbl chopped parsley
2 Tbl lemon juice
3 Tbl chopped chives
salt and pepper
paprika
3 slices of thick cut pepper bacon (cut in thirds)
cooked, hot rice to go with dish.
Preheat oven to 400. Pound chicken breasts to 1/2 inch thick. Combine softened cream cheese, parsley, lemon juice and chives. spread thickly on center of underside of chicken breast. Roll breasts loosely, turn ends under and place in lightly greased pan, seam side down. Sprinkle chicken rolls with salt, pepper, paprika. Place bacon slice on top of each. Bake for 30-35 minutes. cheese filling melts and forms a sauce, serve over rice. Broil 3-5 minutes if bacon needs crisping.

From Alex: Stoup Lasagna
I am horrible at making Lasagna and I found this in one of my Rachael Ray Magazines and it was delish :) Hope you guys enjoy :) Here is the link.
Lasagna Stoup

From Ginger: Chicken Squares
This is so much fun! Here's my go-to recipe. Looks and seems fancy, but really not hard at all, and most of the ingredients are on hand. - this is from Brenda Abelein's cook book. The first few times I made this Eric asked incredulously, "YOU made this?" That says a lot, huh? ;)

Chicken Squares
Ingredients:
• 2 cups chicken, or turkey, or… cooked, and cut up
• 6 ounces low fat cream cheese, softened
• 2 Tbs. milk
• 1 Tbs. parsley
• Salt and Pepper to taste

• 2 Tbs. butter, melted
• ¼ cup bread crumbs
• 2 pkgs. Pillsbury crescent rolls

Directions:

1. Preheat oven to 350°
2. Mix first 5 ingredients in mixing bowl.
3. Grease baking sheet
4. Melt Butter in small dish
5. Put bread crumbs in small dish next to melted butter
6. Open crescent rolls and separate each can into 4 rectangles by pressing together triangles at the seams. Each rectangle is mad from 2 triangles. Press seams together well so that the filling will not leak out during cooking.
7. Divide filling onto all 8 rectangles.
8. Pull up corners and pinch side seams together, sealing well.
9. Dip the top of each square first into melted butter, then bread crumbs.
10. Place square onto baking sheet ‘dipped’ side up.
11. Bake for 25 minutes or until golden brown.

*This recipe is an excellent way to use holiday leftovers. Serve with a salad.

From Lynsey: Taco Bake
This is one of my favorite meals. Usually all I need to buy for it is the crescent roll dough. It's yummy and pretty quick to make!!

Taco Bake
1 lb. Hamburger
8 oz. Tomato Sauce
1/2 package Taco Seasoning
1 tube Crescent Roll Dough
8 oz. Sour Cream
1-2 cups Shredded Cheese ( a mixture of mozzarella and cheddar usually works well, although just cheddar works too)

Brown and drain the hamburger. Add the tomato sauce and taco seasoning.
Press 4 crescent roll triangles (half of the tube) into the bottom of a 9x9 baking dish. Spread the hamburger mixture on top. Cover with sour cream and shredded cheese. Top with remaining crescent rolls.

Bake at 350 degrees for 30 minutes or until top is golden brown. Let stand 5 minutes before serving.

*If you're feeling adventurous, you can trade out the tomato sauce and taco seasoning for some nice, chunky salsa!*

From Emily P: Italian Bean Soup
I just discovered this bean soup on Every Day Italian...but I can't leave a recipe alone, so I added my own "twists". I think I made it heartier and pry a little healthier too. :) Perfect for these cold nights we've been having. Enjoy!
Italian Bean Soup
1/3 lb panchetta, cubed
1 large onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
2 cans canallini beans (I use low sodium)
6 cups chicken stock (I use about 4 cans, which is more like 7 cups, but makes a nice big pot of soup)
4 cloves garlic, halved
sprig or two of rosemary (leave whole)
S/P to taste

2 cans Canalini Beans
1 can pinto beans
2 medium carrots, chopped fine
1/2 cup milk

In a large soup pot put drizzle a splash of olive oil. Brown panchetta until golden brown, remove from pan and put on paper towels to drain. Add onions, carrots and celery and season with salt and pepper. Brown veggies until onion is slightly translucent. If bottom of pan begins to darken, deglaze with about 1/4 cup chicken stock. Add beans, chicken stock, garlic and rosemary. Bring to a boil and simmer for 20 minutes. If you have an imersion (or stick) blender, use to puree the soup right in the pot. If you don't, then spoon soup into a blender (only fill up half way, it's hot!) and blend soup. Return to pot. Add remaining cans of beans, carrots and cooked panchetta. Bring to a boil, reduce heat and simmer for 10 minutes, or until carrots are tender. Just be fore serving, stir in milk. Serve it up with some hot crusty bread for dipping!
It's SO delicious. I've done it without the milk and it is just as delicious. (the original calls for cream.)
Have fun!


From Jessica: Parmesan Crusted Chicken
I usually make some buttered noodles and a veggie with this. It is simple and fast.
Parmesan Crusted Chicken
Ingredients:
½ cup Real Mayo
¼ cup grated parmesan cheese
4 boneless chicken breast
4 tsp. Italian seasoned dry breadcrumbs

Combine mayo and cheese. Spread on chicken, then sprinkle with breadcrumbs. Bake at 425; 20 mins or until thoroughly cooked through.

From Kimberly: Turkey Pasta Bake
We cook using a diabetic diet in my home, so here is one of our favorite post thanksgiving ones! Here is the link.

From Judie: Crunchy cheesy Casserole
This is The Busch family's favorite leftover turkey casserole, (chicken can also be used) so with Thanksgiving and Christmas nearing you might give it a try. It is quick and easy.
A friend of ours would call it "kid bait". These are all approximate measurements.

Crunchy Cheesy Casserole
Cube 2 C. leftover turkey or chicken
Add 1 C. chopped celery (finely chopped and the kiddies won't know it's in there)
Stir in 1/4 C. mayo and 1 T lemon juice
Place in a baking dish.
Grate 1 1/2 C. cheddar cheese over the top
Place enough crushed potato chips on top to cover the cheese. We like Kettle Brand Fresh Ground Salt and Pepper Chips. Kids tend to love cheese or sour cream and onion chips. All are good and make it interestingly different.
Bake at 350 degrees F for 15-20 minutes.

From Ang: Mexican Chicken Lasagna
I found it in one of those little recipe books you find at the checkstand at the grocery store. I wish I had a scanner to show you how marvelous this looks.
Mexican Chicken Lasagna
12 lasagna noodles
2 cans (10 3/4 oz each) cream of chicken soup
8 oz sour cream
1/4 cup milk
3 cups cooked cubed chicken
1 can (4 oz) green chilies
1 tsp cumin
1/2 tsp garlic powder
1 can (2 1/4 oz) sliced black olives
1 cup (8-10) green onions, chopped
3 cups Mexican cheese blend (cheddar and jack)
1 cup crushed nacho cheese tortilla chips

Heat oven to 350. Cook lasagna noodles and drain. While noodles are cooking, mix next 7 ingredients (soup to garlic powder) in large bowl. In a greased 9x13 pan, layer chicken mixture, olives, green onions and cheese like you would a lasagna, starting with a small amount of the chicken mixture at the bottom before adding noodles. Save largest layer of cheese for the top. Bake uncovered for 35-45 minutes or until bubbly and hot in center. Add crushed chips and cook another 5 minutes until chips get slightly brown. Let stand for 10 minutes before cutting.

Also from Ang: Nacho Pie

From Mandy: Turkey dinner!
For the past couple of years my in-laws have come up to Oregon from Salinas for Thanksgiving. Meaning I was the one cooking dinner for everyone, which was not too bad since it is only a total of 5 people. The first year I did the whole big Turkey and Ham and all the fixings for a big Thanksgiving dinner only to have no one really eat and a ton of left over. The next year (and every year since) I have done a modified version of Rachael Rays Thanksgiving in 60 minutes and it has worked great. Less prep work, less cook time, and less leftover's to deal with but not less taste. You even still have pan drippings in you want to make gravy. While this might not work for those who have really big gatherings for Thanksgiving since it says it serves 8, you could add more turkey breast. Also this is even good for those who like the taste of thanksgiving through out the year without as much work. She has done a couple of version of this but I modified it to include what I like so feel free to add in any of your family favs!
Cheater Stuffin’ Muffins
So I make this quicker and easier cheater stuffing using Stove top and this chopped celery and onion with herb mix that they usually sell at Safeway before Thanksgiving. It already has the veggies chopping and mixed with the herbs that would go into stuffing.
• Stove top Stuffing and Ingredients to make
• Stuffing veggie mix with herbs
I sauté the Stuffing veggie mix with the butter that goes with the stuffing (sometimes I add a little more depending on if it looks like enough) Cook 5-6 minutes to begin to soften the vegetables. Then add in the rest of the stuffing ingredients until well mixed and moistened. You may need to moisten the stuffing with chicken broth until all of the bread is soft but not wet. Butter 12 muffin cups (two muffin tins or mini muffin tins) liberally with butter or spray. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Bake until set and crisp on top, about 10-15 minutes. Remove Stuffin' Muffins to a platter and serve hot or at room temperature.

From Krista: Cheesy Sausage Penne
This casserole is so easy, and is liked by everyone. It freezes great, so I'll often make 2, 1 for now and 1 for later, or to pull out if I need to bring a meal to someone.

Cheesy sausage Penne
1 lb. bulk italian sausage
1 minced garlic clove
1 jar spaghetti sauce
1 lb. package penne pasta
8 oz. cream cheese, softened
1 cup sour cream
4 green onions, sliced
2 cups shredded cheddar cheese

In a large skillet, cook the sausage and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce; bring to boil. Reduce heat; cover and simmer for 20 min. Meanwhile, cook pasta according to package directions; drain and add to sauce mixture. In a small bowl, combine the cream cheese, sour cream and onions.

In a greased 3-qt. baking dish, layer half of the pasta and sausage mixture. Dollop with half of the cream cheese mixture; sprinkle with half of the cheddar cheese. Repeat layers. Bake, uncovered, at 350 for 30-35 minutes.

From Tiff: Taco Pasta Shells
ok of course I am so simple and not by any means a "cook" so here is our fave recipe right now.
a couple things i do differently are i make the meat actual taco meat with the seasoning then add the cream cheese and of course I use fat free or reduced fat whenever possible! Pofta Buna!

From Leah: Caramelized Onion Chicken Recipe
Here is a really YUMMY recipe that our family is now totally in love with. We've made it 4 times now- and feel it's a keeper. I use boneless skinless chicken thighs and a whole onion instead, then let the onions caramelize up a bit longer than they say. It looks like a lame recipe, but in the end it's easy, dirties only one pan, uses things I almost always have on hand (because of this recipe our raspberry jam no longer gets used for PB &J!) and you get really sweet onions to plop on top of your chix! Here is the link.




From Holly: BBQ Chicken Chopped Salad
This dinner salad is so easy, delicious and is great if you have leftover chicken to use!
4 Boneless/Skinless Chicken Breasts
1 Head of Iceberg Lettuce
1 can of corn
1 can of black beans
1 c. diced tomatoes
1/2 c. diced red onion
1/2 c. shredded cheese (I usually use cheddar or monterey jack)
1 c. diced jicama (optional) I don't usually have this on hand :)
1/2c. diced peppers, whatever color you have on hand (optional)

Dressing: Equal Parts of Ranch and BBQ Sauce

Cook and slice chicken. Top lettuce with chicken and all other ingredients. Serve and Enjoy!

From Noel: Chili Pie
This one is super easy and I keep the ingredients on hand so I can make it last minute if I need to. And it's even better the next day!

Chili Pie

1lb ground beef
1 onion chopped
1/2 c. salsa
2 - 15 oz. can kidney beans, undrained
1 Tbl chili powder
1 - 8.5 oz box corn bread mix (including the milk and egg) I use the Jiffy box
1 c. shredded cheddar cheese

Heat oven to 400 degrees. Cook meat and onion over medium heat in an oven safe skillet. Drain the fat. Add the chili powder and cook stirring constantly for 1 minute. Add the beans and salsa. Heat to boiling and boil one minute. Prepare the corn bread according to package directions. Stir in cheddar cheese. Remove the chili from the heat and spoon the corn bread batter over top. Place in the oven and cook for 15 - 20 min. until golden brown. Remove from the oven and let stand for 10 minutes before serving. (If you don't have an oven safe skillet you can always cook it on the stove and transfer the chili to a 9x13 pan, and then spoon the cornbread over top to bake it.)

16 comments:

Amber said...

Awesome! Thanks for sharing! These all sounds terrific! I can't wait to try them.

Greg and Andrea said...

Thanks, Megan! I was bummed I missed your recipe exchange, but now I've got them all at my fingertips. Yum

Jenne said...

i can't believe how many recipes you got in that eschange!

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