Main Dishes

Main Dishes

Chicken Club Brunch Ring
1 Cup mayonnaise
1 T. Dijon mustard
2 T snipped fresh parsley (I use the dry)
1 T finely chopped onion
1 (10oz) can chunk white chicken, drained, flaked
4 slices crisp-fried bacon, chopped (I buy the pre-cooked) 1 C finely shredded Swiss cheese, divided
2 (8-count) cans refrigerated crescent rolls
1 or 2 large plum tomatoes, thinly sliced, cut into halves
1 medium red bell pepper
2 C shredded lettuce

Preheat the oven to 375 degrees. Combine the mayonnaise, Dijon mustard, parsley and onion in a medium mixing bowl and mix well. Reserve 1/3 C and chill the remaining mayonnaise mixture. Combine the reserved 1/3 C mayonnaise mixture, chicken, bacon and 3/4 C of the cheese in a large mixing bowl and mix well. Unroll the roll dough. Separate into 16 triangles. Arrange the triangles in a circle with the wide ends of the triangles overlapping in the center and the points facing the outer edge on a 14-inch pizza pan, leaving a 5-inch-diameter opening in the center of the pan. Spoon the chicken mixture on to the widest end of the triangle. Bring the outside points of the triangles up over the filling and tuck under the wide ends of the triangles. (The filling will not be completely covered.) Arrange 1 tomato half in each of the pastry openings. Bake 20-25 minutes or until golden brown. Remove from oven. Sprinkle with the remaining 1/4 C cheese. Place the ring on a serving platter (I keep mine on the pan for convenience). Cut the top from the red pepper and discard. Remove the membranes and seeds. Cut the edge of the red pepper in a V-shaped pattern with a sharp knife. Spoon the chilled mayonnaise mixture into the red pepper. Place in the center of the ring. Arrange the lettuce around the red pepper. * I never do this unless we have company! I take the bowl that has the chilled mixture and put that on the table. Sometimes I open up a bag of lettuce! (Nothing fancy for my family!!! ) Yield: 8 servings.

Cranberry Chicken
1 pkg Dry Lipton Onion Soup Mix
1 cup Lite French Dressing
1 - 16 ounce can whole cranberry sauce
Six large boneless, skinless chicken breasts

Wash chicken and place in a casserole dish. Mix other ingredients in a bowl and pour over chicken. Bake at 350 degrees for 1 1/2 hours.

Chicken Salsa Chilli
3 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 1/2 cups chopped yellow onion
1/2 teaspoon crushed red-pepper flakes
1 tablespoon minced fresh garlic
2 teaspoons minced fresh jalapeno chile peppers
1 1/2 cups chicken stock
3 tablespoons chile powder
1 can (28 ounces) whole tomatoes, undrained, broken up
1 can (29 ounces) tomato puree
2 cans (15 ounces each) dark red kidney beans, drained
1 can (15 ounces) garbanzo beans, drained
1/3 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
Toppings: Sour cream Red onion Cheddar cheese Corn chips

To make chili: In large stockpot, warm olive oil over medium heat. Saute chicken until cooked. Add onions. Reduce heat. Cook for 5 minutes, or until onions are tender. Add hot-pepper flakes, garlic, jalapenos, chicken stock, chile powder, tomatoes, tomato puree, kidney beans and garbanzo beans. Simmer for 15 to 20 minutes. To serve: Add chopped cilantro and lime juice. Taste. Adjust seasonings. Top with sour cream, chopped red onion, grated cheddar cheese and corn chips. Serve immediately. Yield: 6 -8 servings.

Chicken with Mushroons & Wine
6 boneless skinless chicken breasts
Seasoned salt
Garlic pepper or Garlic salt and pepper
1 large onion, chopped
8 ounces mushrooms, sliced
1 (10-ounce) can cream of mushroom soup
1/2 soup can white wine or water

Rinse chicken and pat dry. Sprinkle with seasoned salt and garlic pepper. Place in a sealable plastic bag and chill for 8 to 10 hours. Brown the chicken in a skillet with nonstick cooking spray. Arrange browned chicken in a single layer in a 2 inch deep baking dish. Brown the onion and mushrooms in skillet. Stir in soup and wine. Pour wine mixture evenly over chicken. Bake, covered tightly with foil, at 350 degrees for 1 hour, removing foil last 15 minutes to allow chicken to brown. Yield: 6 servings.

Easy-Does-it Spaghetti
1 lb. ground beef
2 tbl. dry minced onion
1 tsp. salt
1/2 tsp. garlic powder
2 - 8 oz. cans tomato sauce
1-1 1/2 tsp. Italian seasoning
1 - 4oz can sliced mushrooms, drained (or use fresh)
3 cups tomato juice
4 oz. dry spaghetti (1 1/2 cups) broken in 4" to 5" pieces

Brown ground beef in skillet and place in Crock-Pot. Add all remaining ingredients except dry spaghetti; stir well.. Cover and cook on low 6 - 8 hours (high 3 - 5 hours). Turn to high last hour and stir in dry spaghetti. Serves 4.

Egg Dish 1 1/2 lb. Sausage 12 eggs 3 C. milk 5 slices bread cubed 1 1/2 t dry mustard 1 t salt 1 1/2 C cheddar cheese 9x13 greased pan Fry sausage and drain. Mix the rest together with fork and add sausage. Refrigerate overnight. Bake at 350 degrees for 1 hour. Hot Taco Rice 1 lb ground beef (can add onion, if desired) 1 1/2 cup salsa or picante sauce 8 oz tomato sauce 1 chicken boullion cube cooked rice (amount depends on your family) tostitos or other taco chips Brown ground beef & onion (if using onion). Mix salsa, tomato sauce, & boullion cube with beef. Bring to a boil, reduce heat, simmer for 5 minutes. Layer on each person's plate: rice, chips (crushed or not), meat mixture. Top with cheddar cheese, sour cream, shredded lettuce, tomatoes, olives. Mexican Fish A baked fish dish. You get to choose the heat. Use mild salsa for a little heat and extra hot salsa for lots of heat! Serve with rice, black beans, warm tortillas. Prep time: approx. 15 minutes, Cook time: approx 15 minutes, Serves: 5 1 1/2 pounds cod fillets 1 cup salsa 1 cup shredded sharp Cheddar cheese 1/2 cup coursely crushed corn chips 1 avocado- peeled, pitted, and sliced 1/4 cup sour cream 1. Preheat oven to 400 degrees. Lightly grease one 8x12 inch baking dish 2. Rinse fish fillets under cold water and pat dry with paper towels. Lay fillets side-by-side in the prepared baking dish. Pour salsa over the top and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. 3. Bake, uncovered, in the preheated oven for 15 minutes or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream. Mexican Lasanga 3/4 lb hamburger 1 T. chopped onion 1/2 T. garlic salt 1 package taco seasoning (1 1/4 oz. 2-8 oz. can tomato sauce 1 C. cottage cheese 1 C. sour cream 1 - 4 oz. can green chilies (optional) 1 -7 oz. bag tortilla chips 8 oz. shredded cheddar cheese 1. Brown ground beef - drain 2. Add onions, garlic salt, taco seasoning and tomato sauce to the beef. Simmer 5 minutes.op with the crushed corn chips. 3. In large bowl, mix cottage cheese, sour cream, chillies - set aside. 4. In 9x13 pan, layer 1.3 tortilla chips, half meat mixture, half cheddar cheese, 1/2 cottage cheese mixture. Repeat layers. Cover with remaining 1/3 tortilla chips. 5. Bake at 350 degrees for 35-40 minutes. Parmesean Baked Fish 4-4oz fish fillets 1/3 cup mayonnaise 2 T. grated Parmesan cheese 2 T. chives or green onions 1/2 t. Worcestershire sauce 1. Rinse fish and pat dry with paper towels. Place in coated 10x6x2 dish. 3. In a small bowl, stir together mayo, cheese, chives or onions and sauce. 4. Spread mixture over fish fillets. 5. Bake uncovered at 450 degrees for 12 - 15 minutes or until fish flakes easily with a fork. Pepperoni Cheese Bread 1 one pound loaf of bread dough, thawed 1/2 tsp. dried parsley flakes 1/4 tsp dried oregano 3 Tbsp melted butter 1 three oz package of thin sliced pepperoni 2 cups (8 oz) shredded mozzarella cheese Spaghetti or pizza sauces Preheat oven to 350. Serves 4 20mn Cooking time: 30mn Roll dough to 9” x 12” rectangle on a lightly floured surface. Combine seasoning in melted butter and brush onto rectangular dough, reserving some for the top of the bread. Cover with pepperoni slices and then cheese. Roll dough up jelly style. Pinch seams of dough tightly. Brush top with remaining butter mixture. Place on baking stone or lightly greased cookie sheet. Bake for about 30 minutes. Cool for 15 minutes, and then cut into one inch slices. Serve with warmed sauce. Pizza Hotdish 1 1/2 lb ground beef, browned 1 large jar spaghetti sauce 1 tsp oregano 1 tsp salt Mix above ingredients together. 1/3 cup milk 3 cups extra wide egg noodles (cooked & drained) 12 oz shredded mozzarella cheese In a 9 X 13 pan, put 1/2 of the sauce mix, then all the noodles (mixed with the milk), then rest of the sauce. Top with cheese. Bake at 325 degrees for 45 minutes. Skillet Rice with Vegetables 1 15 oz can Stewed Tomatos 1 15 oz can Black Beans, rinsed & drained 2 cups frozen mixed vegetables 1 cup water 3/4 cup instant brown rice 1/2 tsp thyme 1 10oz can condensed Tomato Soup 1/3 cup slivered almonds 1/2 cup Mozzarella Cheese, shredded Combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. Bring to a boil then reduce heat. Cover & simmer for 15 minutes, Stirring occasionally. Add tomato soup and almonds. Stir and simmer for 3 minutes. Sprinkle with cheese and serve. Taco Hotdish 1 bag plain tortilla chips 1.5# ground beef 1 can chili w/ beans 1 can chili w/o beans 1 pkg. taco seasoning mix Taco toppings (i.e. tomatoes, lettuce, cheese, taco sauce, sour cream, ranch salad dressing, etc.) Brown ground beef; drain fat. Mix each can of chili and taco seasoning w/ ground beef; heat through. Pop a hole in the bag of tortilla chips; beat w/ a rolling pin (do this on a day the kids are driving you nuts) into very small pieces. Chop tomatoes; lettuce. Assemble on plate: tortilla chips (spread around bottom of plate), meat, lettuce, tomatoes, cheese, etc. Top w/ sour cream or ranch salad dressing, etc. Vegetable Pizza Yield: 4 servings 2 pkg. Crescent roll 2-8 oz cream cheese 1/2 cup miracle whip 1 tablespoon dill weed 1 tablespoon onionminced Veggies Put crescent rolls on cookie sheet: spread-out flat. Mix next 4 ingredients, spread over cooled crust. Put veggies on top in the following order or what ever you like: olives (black & green), broccoli, cauliflower, carrots, lettuce, peppers, celery, mushrooms, shredded cheese. Wild Rice Chicken 1 package of Byerly’s wild rice soup.1 package of skinless boneless chicken 1 cup of sliced or diced mushrooms Clean chicken. Pour Byerly’s Wild Rice Soup and mushrooms over chicken. Bake for 25-40 minutes. (Depends on the amount of servings.)