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Main Meals!!

Main Dishes    ( "Apple filled turkey breast" ) 1 three pound boned turkey breast,skinned.1/2 cup chopped onion.1/2 c chopped celery.2 large garlic cloves, minced.2 cups of brown rice.1/2 c of chopped unpeeled red apples.1/2 c chunky applesauce.1/3 c chopped fresh parsley.1/2 c chopped & toasted pecans.1/4 c currants.1/2 teas. allspice.1/2 teas.ground pepper.1/4 teas.poultry seasoning. 2/3 c low sugar orange marmalade.1/3 c apple cider.1/4 teas.ground all spice. (1) Trim off fat..Place turkey breast, boned side down on heavy duty plastic wrap.From center, slice horizontally through thickest part of each side of breast almost to outer edge.Unfold each cut piece to increase size.Place the plastic wrap over turkey and flatten to an even thickness.Use a meat mallet or rolling pin.Place the loose pieces over thinner part to even out. Set turkey aside. (2) Coatt a large skillet with cooking spray.(med-heat)Add onion,celery,& garlic.Saute until crisp-tender.Remove from heat.Stir in rice and next 8 ingredients. (3) Spoon rice mixture onto turkey,leaving a 1 inch border at sides;roll up! Like a jelly roll.Tie turkey at 2 inch intervals with heavy duty string.Place seam side down.On a rack in a roasting pan.Coat with pan with cooking spray. Or your going to have a mess. You can insert a thermometer. You can tell by looking at it when it done!!! But 2 be safe, use the thermometer. (4) Combine marmalade,cider & allspice in a saucepan.Cook over low heat until marmalade melts,stir often.Brush over the turkey.Bake uncovered at 350 for 2 hrs or until thermometer reads 170.Bast often with juices. (5) Move turkey to a serving platter. Let stand for about 15 minutes,remove string.Slice it! About 10 servings! It is about 210 cals a serving!! Now the easy way!! Get the turkey breast. Stove top dressing.Roll it up!!! There is not a lot of fat to make gravy with! Cheat buy a can, or if you have some stored in freezer use it! Mix match. Try different veggys in the middle.What ever you have time for or feel like eating!! Have fun with it!! "BUTTERMILK FRIED CHICKEN' 1 broiler-fryer chicken cut into pieces 1 cup buttermilk 1/2 cup all-purpose flour 1 tsp. salt 1/2 tsp. pepper vegetable oil Place chicken into bowl. Pour buttermilk over; marinate at least 1 hr. In another bowl, mix flour, salt and pepper. Remove chicken from buttermilk. Roll pieces in flour. Pour 1" of oil in skillet. Cook until one side is browned, then turn and brown other side, about 20 minutes total. Remove chicken and place on paper towels to drain. Remove oil except for 1/3 cup from skillet. Add 1/3 cup flour to oil and brown lightly. Add 2 cups water to thicken, then add more if needed to thin. ""BEEF STROGANOFF"" This easy recipe can be served either on steamed rice or on noodles. INGREDIENTS (Serves 4) 1 1/2 lbs round steak or other cut of meat 8 oz canned sliced mushrooms 12 oz sour cream 4 oz white wine 2 Tbsp chopped onion 2 Tbsp Worcestershire sauce 1 Tbsp chopped chives 1 tsp minced garlic (or more to taste) salt pepper pasta or steamed rice (1) Cut meat into 1/2-inch thick by 2 inch long strips. (2) SauteŽ the onions in butter until brown. (3) Place meat in pan with onions. Sear quickly in the frying pan along with onion. (This seals the juices inside.) Avoid overcooking the meat. (4) Add mushrooms, and stir in the wine, chives, and garlic for about 5 minutes. (5) Finally add sour cream, Worcestershire sauce, and chives, and simmer until it almost boils. (6) Serve on noodles or steamed white rice. You may want to vary the thickness of the sauce. I do this by adding sour cream to thicken, or adding wine to lighten. This is easy too make, Time: 30 to 45 minutes cooking. Honey Marinated Pork Loin: Marinade (recipe below) 4 pounds pork loin roast ¼ cup vegetable oil Cracked Potato Salad (recipe below) Grilled Peaches (recipe below) Honey-Mustard sauce (recipe below) Fresh chopped parsley Fresh marjoram CHARCOAL: Indirect GAS: Indirect / medium heat Prepare marinade. Trim fat from pork loin and place in marinade; roll to coat evenly. Cover and refrigerate overnight. Remove port from marinade. Season pork with salt and rub with vegetable oil. Place pork on center of cooking grate; cook for 60 - 90 minutes or to desired doneness, turning once halfway through cooking time. Transfer pork to a carving board; let rest for 10 minutes before slicing. To serve: Slice pork loin into half-inch slices. Place equal number of slices on individual plates with cracked potato salad and a grilled peach half. Drizzle honey-mustard sauce over pork; sprinkle with parsley and garnish with marjoram. Makes four to six servings. MARINADE: ¼ cup minced garlic ¼ cup honey ¼ cup chopped fresh thyme 2 tbs chopped fresh parsley 2 tsp red pepper flakes ¼ cup chopped fresh sage leaves 2 tbs chopped fresh marjoram ¼ cup olive oil (extra virgin) Juice of ½ lemon HONEY-MUSTARD SAUCE: 1 cup chicken stock 2 tbs honey 1 tbs balsamic vinegar 1 tbs Dijon mustard Salt and Pepper Place chicken stock, honey, vinegar and mustard in saucepan. Cook and reduce by one-third. Add salt and pepper to taste. Serve with Pork Loin. ""Healthy Baked Fish & Chips"" 4 large red potatoes, thinly sliced 1 fennel bulb, trimmed and thinly sliced 1 clove garlic, minced 2 tbsp. olive oil 3/4 tsp. sea salt, plus 1/8 tsp. 1/2 tsp. coarsely ground black pepper 4 pieces white fish (ie. scrod, halibut, pollock) 1 medium tomato, diced 1 large mango, peeled and diced feathery fennel tops Directions: Preheat oven to 425'F. In shallow 2 1/2 quart casserole, toss potatoes, fennel, garlic, olive oil, 3/4 tsp. sea salt and 1/4 tsp. pepper. Bake uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once. Sprinkle fish with remaining sea salt and pepper. Arrange fish on top of potato mixture; bake 10 - 15 minutes longer or until fish flakes easily when tested with fork. Sprinkle with diced tomato and mango. Garnish with fennel tops. ""Mock Crabmeat Casserole""     1 c Mayonnaise     1 c Sour creame     2 tb Parsley     1 tb Onion; diced     1   Green pepper, diced     1 ts Curry powder     6   Hard-boiled eggs, chopped     1 lb Mock crabmeat           Paprika Combine all ingredients, except paprika. Turn into greased 1 1/2-quart casserole. Sprinkle with paprika. Bake at 350^ for 40 to 50 minutes. Serve over hot, cooked rice. ""All-in-one Tuna Casserole""     Yield: 4 servings 1 ea Env. Golden Onion Soup Mix         8 oz Medium Egg Noodles ** 1 1/2 c Milk                           6 1/2 oz Tuna, Drained & Flaked     10 oz Frozen Peas & Carrots *             2 oz Shredded Chedar Cheese *** *   Frozen Peas & Carrots should be thawed. **   Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna.Turn into greased 2-quart baking dish, then top with cheese. Bake 20 minutes or until bubbling.

TUNA CASSEROLE 8 ounces elbow macaroni 1 package (10 oz.) frozen peas 1 jar (16 oz.) Ragu Cheese Creations! Four Cheese Pasta Sauce 3/4 cup vegetable or chicken broth 1 can (6 oz.) tuna, drained and flaked 1 can (6 oz.) sliced mushrooms, drained 1/4 cup dry plain bread crumbs Preheat oven to 350 degrees F. Cook macaroni according to package directions, adding frozen peas during last 3 minutes of cooking; drain. In large bowl, combine macaroni mixture, Ragu Cheese Creations! Pasta Sauce, broth, tuna and mushrooms. In 2-quart baking dish, turn pasta mixture; sprinkle with bread crumbs. Bake 25 minutes or until hot and bubbling. Serves 4.

""Meat Pot Pie"" 4 medium potatoes, peeled, cooked, and cut into bite-size pieces 1 can peas and carrots, drained 1 lb. hamburger milk and flour (amount varies depending on amount of gravy desired) salt and pepper to taste 1 tin refrigerator biscuits Grated cheese Peel potatoes, sprinkle with salt, start cooking on stove. Brown salted hamburger in skillet. When hamburger is thoroughly cooked, add milk, flour, and pepper to make gravy. Cut up potatoes. Combine hamburger and gravy, potatoes, and peas and carrots in casserole dish. Bake in 350 degree oven for 15 minutes. Take out of oven. Cover top with refrigerator biscuits. Sprinkle grated cheese over biscuits, if desired. Put back in oven and bake according to directions on biscuit tin.

""CHICKEN BREASTS"" 4 Split chicken breasts- 1 per person 1/4 c. flour                     2 Tblsp.. melted butter 1/4 tsp. paprika                 1 can cream of chicken soup dash pepper                       1 Tblsp.. minced parsley Dust chicken with flour seasoned with paprika and pepper. Arrange skin-side down in shallow baking dish. Pour butter over. Bake at 400 for 20 minutes. Turn chicken and bake 20 minute longer. Mix soup and parsley and pour over chicken. Bake 20 minutes more. Serve with rice. Serves 4. ""Ham Hash With Baked Eggs"" Ingredients: 2 lbs cooked ham 4 boiled potatoes 1 chopped medium onion 1/2 cup chopped fresh parsley 1/4 tsp ground sage 1/8 tsp ground nutmeg salt & black pepper tabasco to taste 1/2 cup heavy cream 3 tablespoons butter 8 large eggs finely chopped parsley for garnish Trim the fat off of a piece of 2 lb cooked ham. (Any kind of ham can be used from cooked to country.) chop the meat finely and place in a large mixing bowl. Add 4 medium boiled potatoes that have been peeled and chopped into 1/4 inch diced pieces. Add 1 finely chopped medium onion, 1/2 cup finely chopped fresh parsley, 1/4 tsp ground sage, 1/8 tsp ground nutmeg. Add salt, freshly ground black pepper, and tabasco to taste. Combine all ingredients until mixture is well blended. Add 1/2 cup heavy cream and stir well. Transfer mixture into two buttered 1 quart baking casserole dishes. Try and use a dish that you can bake in the oven and then serve directly onto the table. Spread the ham hash across the bottom of the dish with their fingers. Make four "crater" depressions in the mixture with a large spoon. Dot the top of each depression with a dab of butter. Bake in a pre-heated 375 oven for 20 minutes. Remove casserole dish from convection oven. Break one egg into each depression and bake until eggs are cooked. For soft eggs, cook for about 5 minutes, and for harder eggs cook for 10 - 15 minutes. Remove casserole #3 from oven that is completed. Garnish with fresh chopped parsley. The dish can be served right in the baking dish. Serve it with a big bowl of fresh fruit, biscuits, and homemade preserves. ""Bacon and Double Cheeseburger Loaf"" I love cheeseburgers, but I think that I like this meatloaf even better, especially when served with sesame-seed rolls and french fries.And corn on the cob.And sliced tomatos. Unlike most meatloaf recipes, here the onion is mixed in raw so that it retains some crunchiness.This not one of the healthist meals.But it tastes sooo good.And it is a real guy meal...Meat & potatos. Ingredients 4 slices bacon 1 1/2 pounds lean ground chuck or ground round 1 cup firm fresh white bread crumbs 1 cup coarsely shredded sharp Cheddar cheese (about 4 ounces) 1 large sweet onion, such as Vidalia, chopped 2 tablespoons regular or low-far mayonnaise 2 tablespoons India or other sweet pickle relish 2 teaspoons dry mustard. 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1 egg 1/4 cup ketchup or Bar-B-Q sauce.Add a little milk to keep it moist.If you like firm meatloaf add an extra egg & some oatmeal. Directions 1. Preheat the oven to 350 degrees F. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it. 2. In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with the ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup cheese to melt during the last 5 to 10 minutes of baking. Internal temperature should be 155 degrees. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve. Yields: 6 servings. Leftovers Reheat slices in a microwave and serve on sesame buns with lettuce, tomato and ketchup. ""Southwestern Lentil Stew"" Mediterranean lentils with the chilies of northern Mexico. Add a serving of Jalapeño Cornbread and you are ready to tackle the elements or simply enjoy an afternoon by the fire. 4 cups water 1 cup brown lentils, rinsed 2 vegetable or beef bouillon cubes 1 cup diced onion 3/4 cup diced carrots 2 cups diced potato 1 14 1/2 ounce can diced tomatoes 1/2 teaspoon celery seed 1 small can mild Ortego chilis 1/2 teaspoon salt [optional] Place water in a 2 1/2 quart saucepan. Add lentils and bouillon cubes; cook over medium heat for 30 minutes. Add vegetables, celery seed and salt. Cover and continue to simmer for one hour or until vegetables are tender. Serves 4. ""Pork Tenderloin"" 4 to 6 lbs. pork tenderloin Marinade ingredients: Paul Prudomme's Pork and Veal Seasoning garlic powder coarse black pepper 1. Put the tenderloin in a baking dish lined with aluminum foil. 2. Generously sprinkle with seasoning, garlic powder, and black pepper, covering the tenderloin. 3. Marinate in icebox overnight. Sauce ingredients: 2 sticks real butter 1 tablespoon fresh pressed garlic juice of 2 fresh lemons 2 1/2 teaspoons Paul Prudhomme's Pork and Veal Seasoning. This is the best one!!! 1. lightly saute' all the sauce ingredients in a medium saucepan. 2. Place tenderloin over high heat on gas grill, and sear for five minutes on each side. 3. Take off high heat and place tenderloin on other burner. 4. Turn heat down to low. With the lid closed, cook for 45 minutes to 1 hour on direct heat, basting periodically with the sauce. 5. After time is up, cook tenderloin over high heat for an additional 10 minutes on each side, then place on the top rack of the grill (not directly over heat.) 6. Grill for another 15 minutes on low heat, turning once, while continuing to baste. ""Barbecued Beef Stew"" 8 servings 3 1/2 pounds trimmed beef chunk, cut into 1 1/2 - inch chunks 1 teaspoon salt 1/2 teaspoon freshly ground pepper 3 tablespoons vegetable oil 3 medium onions, chopped 12 ounces beer 1/2 cup plus 2 tablespoons cider vinegar 1/2 cup ketchup 3 tablespoons darkbrown sugar 1 1/2 tablespoons Worcestershire sauce 2 teaspoons ground cumin 1 teaspoon dry mustard 3/4 teaspoon dry marjoram 1 dried chipotle chile Cheddared corn pudding (see below) 1. Preheat the oven to 325 degrees. Season the meat with the salt and pepper. 2. In a large flameproof casserole, heat the oil over moderately high heat. Add the meat in batches without crowding and saute, turning, until browned all over, about 7 minutes per batch. As the meat is browned, remove it to a plate. 3. Add the onions to the casserole and cook, stirring often, until golden and beginning to brown, about 7 minutes. Return the meat to the pan along with any juices that have collected on the plate. Add the beer, cider vinegar, ketchup, brown sugar, Worcestershire sauce, cumin, mustard, marjoram, and chipotle chile. Bring just to a boil, cover, and transfer to the oven. 4. Bake the stew for 2 to 2 1/2 hours, or until the meat is fork tender and beginning to fall apart. Remove from the oven, but increase the oven temperature to 350. 5. With a slotted spoon, remove the meat to a bowl. Skim all excess fat from the top of the stew. Fish out the chipotle chile. Tear off and discard the stem end and puree the chile in a blender or food processor with about 1 cup of the cooking liquid. Stir the chile puree back into the stew. If the sauce is thin, boil uncovered, stirring often and skimming once or twice, until thickened slightly, 5 to 7 minutes. return the beef to the stew. (The recipe improves if made a day or two in advanced) 6. Turn the barbecued beef and sauce into a 10 x 14 casserole about 3 inches deep. Spoon the corn pudding on top and spread to even. Bake 45 to 55 minutes, or until the corn pudding is golden on top, lightly browned around the edges, and just set in the center. * This dish can be completely finished and refrigerated for up to 2 days before reheated. Prepared through step 6 and stored in a tightly covered container, the beefy part of this stew will freeze well for up to 3 months. The corn pudding tends to separate if it is frozen, though the flavor remains good. ""Cheddared Corn Pudding"" 8 Servings 3 eggs 2 cans (16 ounces each) creamed - style corn 1/8 teaspoon cayenne 3 tablespoons butter, melted 1 1/2 cups buttermilk 2/3 cup saltine cracker crumbs (from 18 crackers) 1/2 cup cornmeal 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups shredded sharp cheddar cheese 1. Preheat the oven to 350 2. In a large bowl, beat the eggs with a fork until blended. Beat in the creamed corn, cayenne, melted butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended. Stir in the cheese. 3. Turn the pudding into a buttered 2 to 3 quart baking dish (11 x 13). Bake 45 minutes, or until the pudding is lightly browned around the edges and the center is just set. Let stand 5 to 10 minutes before dishing out, allow the pudding to set up.