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Main Dishes
Typically the "meat" of the meal, this category includes meats, casseroles, skillet meals, etc. There will be vegetarian and low carb meals too.
  
CHEESEBURGER PIE
2 lbs. of lean ground beef
3 cups of mashed potatoes (instant is ok)
2 cans of peas,drained
2 cans of condensed cheddar cheese soup
Press the ground beef into the bottom of a a rectangular baking dish.Bake in a 350 degree oven for about 45 minutes.
Make the mashed potatoes.
In a saucepan,combine the peas and cheese soup, Heat until the soup thins out, adding a little milk if needed and stirring occasionally.
Remove the beef rectangle from the dish and drain the fat. Return the meat to the dish.
Top the meat with the mashed potatoes and then the peas/cheese sauce.
Cut into squares.
Serves 6
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YANKEE BEEF STEW
2 lbs. of stewing beef, cut into 1-inch cubes.
2 tbsps. oil.
2 lbs. carrots, peeled and cut into 1-inch cubes.
5-6 large potatoes, peeled and cut into 1-inch pieces.
1 lb. tiny white onions, peeled. (frozen is ok)
5-6 beef bouillion cubes.
1/2 cup red wine vinegar.
1 medium-sized can tomato sauce.
1 cup cornstarch.
water.
salt & pepper
In a large Dutch oven or heavy soup pot, brown the beef cubes in the oil until browned on all sides.
Add enough water to cover the beef, then add the wine vinegar and the bouillion cubes.
Bring to a boil, reduce heat to medium and simmer for about 1 hour.
Add the onions and carrots and continue cooking until the carrots are almost done, about 1/2 hour.
Add the potatoes and cook until all vegetables and the beef are fork-tender.
Add the tomato sauce.
In a small bowl, mix the cornstrch with water until the cornstarch is dissolved and you have a thin liquid.
Slowly pour this into the stew, stirring constantly, until the broth has thickened to the desired consistency.
Remove from heat, taste, and season to taste with salt and pepper.
Serves 4-6
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MILD-MANNERED CHILI
2 lbs. of lean ground beef,browned,drained and crumbled
i large can of crushed tomatoes
1 large can of tomato paste
1 small can of tomato puree
1 large onion, chopped
2 cans of dark red kidney beans,drained
2 tbsps. each of chili powder and cumin, or to taste
salt and pepper to taste
1 bag of shredded cheddar cheese
Combine all ingredients except the cheese in a dutch oven or large pot.
Taste and adjust seasonings as needed.
Cover and simmer over low heat 1 hour, stirring occasionally.
Serve in bowls topped with the shredded cheese.
Serves 4-6
NOTE: To heat up this chili add red pepper flakes,chopped jalapeno peppers or your favorite hot spices before cooking.
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CHA-CHA ENCHILADAS
1 large green pepper,cored,seeded and cut into strips
1 large yellow pepper,cored,seeded and cut into strips
1 large Spanish onion,cut into strips
2 whole boneless chicken breasts,cut into strips
1 large jar of salsa(mild,medium or hot as preferred)
6 10-inch flour tortillas
1 large bag of shredded cheddar cheese
Cover the bottom of a rectangular baking dish with 1/2 cup of salsa.
Saute the peppers,onions and chicken strips in a little oil until tender.
In the center of a tortilla place strips of vegetables and chicken,leaving about 1 inch uncovered all around.
Fold the tortilla around the filling.
Place seam-side down in the baking dish.
Repeat with remaining tortillas,veggies and chicken.
Cover with the remaining salsa and top with the shredded cheddar.
Bake in a 350 degree oven for 1/2 hour or until cheese is thoroughly melted.
Serves 3-6
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BUSY DAY POT PIE
3 cups of cooked cubed chicken or beef cubes
2 cans of mixed peas and carrots, drained
2 jars of either chicken or beef gravy
1 double-batch of buttermilk baking mix biscuit dough
Combine meat,vegetables and gravy in a rectangular baking dish.Top with the biscuit dough.
Bake in a 425 degree oven for 10-15 minutes or until top is golden brown.
Serves 4-6
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MEATLOAF A~LA PEPPERS
1 lb. of lean ground beef
2 eggs
2 cups of bread crumbs
1 jar of sweet pepper relish
1 cup or more of milk
Mix all ingredients well in a large bowl, adding only enough milk to moisten the mix-it should not be too wet.
Place the mix into a loaf-shaped baking dish. Bake in a 350 degree oven for 1 hour.
Serves 4-6
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Five Herb Turkey
1/2 cup butter, at room temperature
3 tbsp chopped fresh rosemary or 1 tbsp dried rosemary leaves
1 tbsp each garlic powder, dried tarragon and thyme leaves
2 tsp each dried sage, and oregano leaves
1/2 tsp salt
12-16lbs turkey
Savoury Pear Stuffing (to follow) or 12 cups of your favorite stuffing
1. In a small bowl, stir butter with seasonings. Refrigerate up to 3 days if making ahead. Bring to room temperature before using.
2. Preheat oven to 325F. Remove neck and bag of giblets from inside of turkey. Rinse turkey inside and out under cold running water. Pat dry. Place breast side down in a roasting pan. Fill neck cavity with stuffing. Don't overpack, stuffing expands as it cooks. Bring neck skin up over back to enclose stuffing. Fasten with skewers or sew shut. Turn breast side up. Add enough stuffing to body cavity to completely fill. Don't overpack. Fasten with skewers or sew shut.
3. Tuck wing tips under turkey. Tie legs together or tuck under skin flap. Rub one third of herb butter over skin. Turn breast side down in pan. rub with half of remaining butter. Cover with a tent of foil. Seal to pan edges.
4. Roast in center of preheated oven, 2 hours. Remove foil and turn breast side up. Baste with pan juices. Dab with remaining butter mixture. Continue to roast, uncovering and basting occasionally with pan juices, until drumstick moves easily in joint and a meat thermometer inserted into thigh reads 180F. This will take 2 to 3 1/4 hours more or about 20 minutes per pound.
5. If turkey is browning too quickly in one area, cover just that area with a piece of foil. Remove roasted turkey to cutting board. Coverly loosly with foil. Let stand at least 15 minutes before carving.
Savoury Pear Stuffing
675g loaf white bread, sliced
3 large onions
3 large celery stalks
2 leeks or 1 large red onion
1/4 cup butter
1 tbsp poultry seasoning
2 tsp dried tarragon leaves (optional)
2 tsp ground sage
1 tsp each salt and pepper
2 pears, peeled
1. Position oven racks in top third and center of oven. Preheat oven to 375F. Slice off bread crusts, if you wish. Cut bread into 1/2" cubes. Spread out on 2 rimmed baking sheets. Bake in preheated oven, stirring occasionally, until lightly toasted, 12-15 minutes. Place in large bowl.
2. Meanwhile, finely chop onions and celery. Cut root ends and dark green parts from leeks. Cut leeks in half lengthwise. Fan out and rinse under water to remove any grit then thickly slice. If using red onion, thinly slice.
3. Melt butter in a large, wide saucepan set over medium heat. Add onions, celery, leeks and seasonings. Stir often until onions are soft, 8-10 minutes. Coarsely chop pears. Add to onion mixture for last minute of cooking. Add to bread and stir evenly to mix. Cool completely. If making ahead, coer and refrigerate up to 2 days. Stuff turkey just before roasting.
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Big Beef Bacon Cheeseburgers with sauteed mushrooms
8 slices applewood or other thick, center-cut bacon
1 1/2 pounds ground beef sirloin
Worcestershire sauce, for brushing
Grill seasoning (recommended: Montreal Seasoning by McCormick), or
coarse salt and black pepper
3 tablespoons extra-virgin olive oil
1 clove crushed garlic
1 pound crimini (baby Portobello) mushrooms, cleaned with a damp towel
and sliced
3 or 4 sprigs fresh sage
Salt and pepper
1/4 cup dry cooking sherry
8 ounces fontina or Swiss cheese, thinly sliced
Grainy, stone ground prepared mustard, for passing at the table
Let meat rest to take the chill from the refrigerator
Preheat 2 nonstick skillets over medium high to high heat.
Place the meat in a bowl and score it into 4 equal sections and form
the
meat into 4 patties. Season each patty with grill seasoning. Pour a few
tablespoons of Worcestershire sauce into a small dish and using a
pastry
brush, lightly baste the burgers with sauce. Drizzle a touch of oil
into
one of the hot skillets and arrange the burgers. Do not move the meat
for 2 minutes. Turn and sear the reverse side to caramelize the meat.
Lower the heat slightly and cook 5 minutes longer on each side.
Place bacon slices in the other skillet and cook for 3 minutes on each
side, until crisp. Drain fat and reserve bacon. Return the skillet to
the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the
pan. Thinly slice sage leaves, then add to the mushrooms and season
with
salt and pepper. Saute the garlic and mushrooms 5 minutes until just
tender. Deglaze the pan with dry sherry and scrape up the pan
drippings.
Pile the mushrooms on top of burgers, then top with bacon and cheese
and
cover with lid or foil to melt cheese. Transfer burgers to dinner
plates. Pass grainy mustard at the table.
Makes 4 servings
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Low-Carb Southern Fried Chicken
3 to 6 cups vegetable oil (more or less depending on pot used)
1 whole chicken, cut into 8 pieces, or 3 pounds boneless chicken breast
3 eggs
1/4 cup heavy cream or water
Breading:
2 1/3 cups soy flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
Preheat oven to 350 degrees F.
Place a heavy pot over medium-high heat with at least 1-inch of
vegetable oil for boneless chicken and 2 inches for whole pieces. Heat
oil to 350 degrees F; it is important to monitor and maintain the
temperature, or the soy flour breading and your oil will burn.
(Portable
deep fryers at home are great for this.)
In a medium bowl, mix the eggs and cream to make an egg wash. In a
separate larger bowl, mix all the breading ingredients together.
Season the chicken well with salt and pepper. Dip it first in the
breading, then in the egg wash, and then back in the breading again,
making sure to coat well on all sides. Pat off any excess breading and
then carefully place into hot oil and fry until golden brown and crisp,
just a few minutes. Remove and drain on paper towels.
Boneless chicken breasts, if thinly cut, may cook all the way by frying
alone, but whole chicken pieces will not because of how fast soy flour
browns. It is best to place any chicken you fry with soy flour on a
sheet pan and finish by baking at 350 degrees F for an additional 10
minutes for boneless chicken and 20 to 25 minutes more for cut up
chicken pieces that have bones. The internal temperature of the chicken
should register 165 degrees F.
Serve immediately.
Makes 4 servings
Nutritional Analysis per serving:
Calories 1,216
Fat 95 grams
Saturated Fat 25 grams
Carbohydrates 8 grams
Fiber 5 grams
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Low-Carb Meatloaf
Tomato Topping:
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons white vinegar or water
2 pounds ground chuck (may use meat loaf mix with ground pork)
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced
Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set
aside.
You may add a few drops of water to thin to a ketchup consistency.
In a large bowl, mix together the beef, eggs, Parmesan, vegetables,
herbs, and seasonings.
Working on a waxed paper lined sheet pan or counter, form meatloaf mix
into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of
prosciutto slices on top, followed by a layer of provolone slices. Roll
up the stuffed meatloaf mix like a burrito and seal the edges all
around
by pinching the meat.
Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a
heavy coat of the tomato topping to completely cover the top of the
meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or
until the temperature on a meat thermometer registers 165 degrees F.
Drain fat and let rest at least 10 minutes before slicing.
Makes 8 servings
Nutritional Analysis per serving:
Calories 509
Fat 39 grams
Saturated Fat 17 grams
Carbohydrates 6 grams
Fiber 1 gram
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Here is a recipe that my family cannot get enough of: I make HUGE batches of it & freeze it in quart containers. Even if your family members hate the ingredients, they will LOVE the taste combination, and I don't need to tell you how nutrious it is for them to consume! --Audrey Les
Audrey's Sausage Kale Soup Recipe
1 pound bulk pork sausage* OR
1-1/2 lb. Sopressate* (Hot Italian Salami) OR
Chorizo (Hot Spanish Spicy Dry Sausage)
1 whole Chicken, cut in pieces
1 t. Paprika
1/8 t. Cayenne Pepper
3 medium onions -- chopped
1 Tablespoon olive or vegetables oil (optional)
5 Cloves garlic -- minced
1 t. minced Parsley (optional)
2 Qt. Swanson Chicken Broth
5 chicken bouillon cubes, dissolved in 2 Qt. water
2 Lg. Bunches (1/2 lb,) fresh Kale -- rinsed & cut 1/2" pieces (stems removed)
5 medium Potatoes -- peeled and cubed 1/2" x 1/2"
2 small or 1 Large Can Kidney or Pinto Beans with liquid
Best served with a hard crusted bread & butter.
In a frypan over medium heat, cook bulk sausage in oil for 5 minutes or until sausage is browned& broken up. Add onions and garlic; cook for 1-2 min. drain off fat. (If dried sausage is used, chop until about the size of 1/2 pea.) . In a large pot, add broth, onions, garlic & sausage, water, & bouillon; bring to a boil. Add chicken pieces, except for white meat. Bring to boil again, & Reduce heat; leaving the cover ajar, simmer for 30 minutes. Add white meat & simmer another 30 minutes. Add the potatoes and kale and cook for 20 min. Add the beans; cook until potatoes are tender and beans are heated through.** Yield 10-12 servings.
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*Sopressate, pronouced soup-ah-sod.
**At this time, a roux can be incorporated to slightly thicken the soup; but we like it without the added calories
Copyright © Mothering the Spirits - a Soul Sisters Webring Team.
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