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Main Dish

Main Dish

One-Pan Cheesy Chicken, Broccoli, and Rice

One-Pan Cheesy Chicken, Broccoli, and Rice

Print Recipe
By Prep Time: 65 minutes

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion; diced finely
  • 1 pound chicken breasts; cut in bite-sized pieces
  • 2 cloves garlic; minced
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 1 cup uncooked rice
  • 2 1/2 cups broccoli florets; cut in bite-sized pieces
  • 2 1/2 cups chicken broth
  • 2 cups shredded extra sharp cheddar cheese

Instructions

1

In a large skillet or pan, saute onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.

2

Once onions soften, increase the heat to medium high and add chicken to the pan.

3

Brown the chicken pieces and add the garlic. Cook for about 1 more minute.

4

Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.

5

Add the uncooked rice in the olive oil and saute it for a couple of minutes.

6

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

7

Cook chicken and rice mixture covered for about 12 minutes.

8

Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.

9

Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.

10

Remove from heat and stir in half a cup of cheese.

11

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Notes

Source: https://www.the-girl-who-ate-everything.com/one-pan-cheesy-chicken-broccoli-rice/

Main Dish/ Pasta

German Meatballs with Spaetzle

German Meatballs with Spaetzle

Print Recipe
Prep Time: 1 hour

Ingredients

  • 3 eggs
  • 1 1/4 c milk
  • 1/4 c dry bread crumbs
  • fresh parsley
  • 1 lb ground beef
  • 1 cup beef broth
  • 4 oz can mushrooms
  • 1/2 c onion
  • 8 oz sour cream
  • 2 c & 2 t flour
  • 1/2 tsp caraway seeds

Instructions

1

Combine 1 slightly beaten egg, ¼ c milk, bread crumbs, 1 T parsley, ½ tsp salt, and 1/4 tsp pepper. Add ground beef and shape into 1 ½-inch meatballs (about 24). Brown, then add broth, mushrooms, and onion; simmer covered 20 min.

2

Combine sour cream, 2 T flour, and caraway seeds. Stir into broth and cook and stir until thickened; cook 1 min longer.

3

Combine 2 c flour and 1 tsp salt. Add 2 eggs and 1 c milk and beat well. Allow it to rest 5-10 min.

4

Bring a large pot of water to boiling. Add spaetzle batter as for soup dumplings. Cook and stir 5 min. Drain and sprinkle with snipped parsley.

Appetizer/ Main Dish

Chicken Focaccia Pizza

Chicken Focaccia Pizza

Print Recipe
Prep Time: 2 hours Cooking Time: 26 minutes

Ingredients

  • 1 tsp yeast
  • 1/2 c warm water
  • 2 T olive oil
  • 1/2 tsp sugar
  • 1/2 tsp italian seasoning
  • 1/4 tsp salt
  • 1 1/2 c flour
  • 2 tsp cornmeal
  • 1 clove garlic
  • 1 tsp basil
  • 1 c chicken; cooked and cubed
  • 1 plum tomato; sliced
  • 1 oz black olives; sliced
  • 2 oz shredded mozzarella cheese
  • 1 T grated parmesan cheese

Instructions

1

For crust dough, dissolve yeast in warm water, add 1 T oil, sugar, Italian seasoning, salt, and 1 c flour. Mix well, then stir in enough of the remaining flour to form a soft, sticky dough. Knead 6-8 minutes, turn in a greased bowl, cover, and let rise 40 minutes.

2

Sprinkle cornmeal over a greased 12-inch pizza pan. Roll dough into a 13-onch circle and transfer to the pan, building up the edges. Cover and let rise 40 minutes.

3

Brush with 1 T olive oil and sprinkle with garlic and basil. Top with chicken, tomatoes, olives, and cheeses. Bake at 400 degrees for 22 to 26 minutes.

Main Dish

Navajo Tacos

Navajo Tacos

Print Recipe
By Prep Time: 1 hour 15 minutes Cooking Time: 15 minutes

Ingredients

  • 1 lb hamburger
  • 1 small onion
  • 4 cups pinto beans
  • 2 tsps chili powder
  • 1 cup Tomato paste
  • hot pepper
  • 4 1/2 cups flour
  • 3 1/2 tsps Baking Powder
  • 2 tsps Salt
  • 2 tsps Shortening; melted
  • lettuce
  • tomato
  • cheese

Instructions

1

For fry bread, mix flour, baking powder, salt and shortening. Add water and mix to make a soft dough. Allow the dough to rise for an hour.

2

Fry hamburger and onion, then add the beans, chili powder, tomato paste, and hot peppers (to taste). Season with salt and pepper.

3

Cut up lettuce and tomatoes. Grate cheese.

4

Divide fry bread dough into pancake-sized portions. Deep fry on both sides.

Main Dish/ Pasta

Stir-Fried Shrimp and Broccoli

Stir-Fried Shrimp and Broccoli

Print Recipe
By Prep Time: 30 minutes Cooking Time: 20 minutes

Ingredients

  • 1 pound fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops
  • ⅓ cup water
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar or 1 tablespoon cider vinegar
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons sugar
  • 1 tablespoon cooking oil
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 cup thinly bias-sliced carrot
  • 1 small onion, halved lengthwise and sliced
  • 1 cup sliced fresh mushrooms
  • 2 cups hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained
  • ¼ cup cashews or sliced almonds, toasted

Instructions

1

Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.

2

Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.

Notes

Source: https://www.bhg.com/recipe/seafood/stir-fried-shrimp-and-broccoli/

Main Dish

Lasagne

Lasagne

Print Recipe
Prep Time: 2 hours Cooking Time: 45 minutes

Ingredients

  • 1 lb ground beef
  • 2 cloves garlic chopped
  • 1/2 lb italian sausage
  • 1 c onion chopped
  • 1 green pepper; chopped
  • 8 oz mushrooms; sliced
  • 30 oz mashed canned tomatoes
  • 30 oz tomato sauce
  • 6 oz tomato paste
  • 1 T sugar
  • 2 piece bay leaf
  • 1 T oregano
  • 1/2 T basil
  • salt
  • pepper
  • 1/2 lb mozzarella
  • 4 oz swiss cheese
  • 2 oz parmesan and/or romano cheese
  • 1 lb ricotta
  • parsley
  • 9 lasagne noodles

Instructions

1

Saute beef, garlic, sausage, onion, green pepper, and mushrooms. Simmer together tomatoes, tomato sauce, tomato paste, sugar, bay leaves, oregano, basil, salt, and pepper for one hour (or longer).

2

Mix together the mozzarella, Swiss, and parmesan or Romano cheese. Mix parsley into ricotta. Boil lasagne noodles. Layer in a 9x13 inch pan : sauce, noodles, ricotta, cheese.

3

Bake at 350 degrees for 45 minutes.

Notes

The sauce is enough to make two pans of lasagne. I usually freeze half of it to use later.

Main Dish

Aunt Lavina’s Hot Dish

Aunt Lavina's Hot Dish

Print Recipe
Prep Time: 25 minutes Cooking Time: 30 minutes

Ingredients

  • 1 lb hamburger
  • 1 T butter
  • 1/4 c rice, uncooked
  • 2 c potatoes, sliced
  • 1 onion, sliced
  • 1 c sliced carrots
  • 1 tsp salt
  • 1 can tomato soup
  • 1 c hot water

Instructions

1

Brown hamburger in butter in a Dutch oven.

2

Layer the remaining ingredients on top of the hamburger. Cover and simmer for 25 minutes.

3

Uncover and simmer for 5 minutes longer.

Main Dish/ Pasta/ Salad/ Sides

Pasta with Peas and Asparagus

Pasta with Peas and Asparagus

Print Recipe
Prep Time: 1 hour 10 minutes

Ingredients

  • 1 T butter
  • 1 T olive oil
  • 1/4 lb sliced green onions
  • 1 T minced shallots
  • 1/4 c white wine
  • 1/4 c chicken broth
  • 3/4 lb asparagus, cut into 3/4-inch pieces
  • 1 c peas
  • 1/2 lb campanelle or medium shell-shaped pasta
  • 3 oz sliced lettuce
  • 1/2 c grated parmesan
  • 1/4 c fresh parsley
  • 2 oz bacon cooked and chopped

Instructions

1

Sprinkle onions and shallot with salt and pepper and saute in butter and oil for eight minutes. Add wine and simmer three minutes. Add broth and simmer.

2

Boil asparagus for two to four minutes. Remove from water with a slotted spoon and cook the peas in the same water about two minutes. Remove peas and cook pasta in the same water, reserving 1/2 cup cooking liquid when pasta is done.

3

Add lettuce to onion mixture and stir just until wilted, about one minute. Add asparagus and peas and heat through.

4

Add pasta, parmesan, and parsley. Toss, adding reserved liquid if dry. Season with salt and pepper. Transfer to a bowl, top with bacon, and drizzle with olive oil. Serve with additional parmesan.

Main Dish

Chicken Pot Pie with Carrots and Broccoli

Chicken Pot Pie with Carrots and Broccoli

Print Recipe
By Prep Time: 45 minutes Cooking Time: 30 minutes

Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 1 carrot, chopped
  • 1 head fresh broccoli chopped
  • 2 boneless chicken breast halves; cooked and chopped
  • 1 can (10.75 ounce) cream of chicken soup
  • 2/3 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt

Instructions

1

Preheat oven to 425 degrees F (220 degrees C).

2

Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.

3

In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.

4

Bake in preheated oven for 30 minutes, until golden brown.

Notes

Source: http://m.allrecipes.com/recipe/17022/chicken-pot-pie-iv

Main Dish/ Meat

Greek Lamb Meatballs with Creamy Dill Dipping Sauce

Greek Lamb Meatballs with Creamy Dill Dipping Sauce

Print Recipe
Prep Time: 50 minutes

Ingredients

  • 1 lemon
  • 2 tablespoon fresh dill; chopped
  • 1/2 cup mayonnaise
  • 1 teaspoon kosher salt
  • 1/2 tsps pepper
  • 1 lb ground lamb
  • 2 tsps oregano
  • 2 tablespoon olive oil

Instructions

1

Finely grate the zest of 1 medium lemon into a large bowl and set aside. Juice the lemon and add 1 1/2 tablespoons of the juice to a small bowl. Finely chop 2 tablespoons fresh dill and add to the bowl. Add 1/2 cup mayonnaise, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl and whisk to combine. Refrigerate until ready to use.

2

Add 1 pound ground lamb, 2 teaspoons dried oregano, remaining 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper to the bowl of lemon zest. Work the mixture together with your hands until all the ingredients are evenly combined. Do not overwork.

3

Line a rimmed baking sheet with aluminum foil. Form the meat mixture into 18 (1 1/2-inch) meatballs (about 2 tablespoons each) and place on the baking sheet.

4

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to make sure the pan is not crowded, add the meatballs and cook, turning every minute, until browned all over and cooked through, about 15 minutes total.

5

Serve with the sauce.

Notes

Make ahead: The meatballs can be formed and refrigerated up to 2 days in advance. The sauce can be made up to 3 days in advance.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.