Main Dish-Hamburgers

Just saw this recipe on a chat board and it looked rather good so I thought I needed to post it.

HAMBURGERS

1 lb. ground beef

2 cloves of garlic, minced (or 1 teaspoon of already chopped up and in the jar)

2 tablespoons olive oil

1 1/2 teaspoons salt (Poster used that chunky sea salt)

1 teaspoon freshly ground black pepper (you could taste the pepper - Poster thinks the freshly ground part is important)

1/2 teaspoon dried basil leaves

Main Dish-Veggie Fajitas

I am dashing around looking for Cinco de Mayo recipes. This is another one from my newspaper. It sounds good to me since I am dieting most of the time. Don't tell anyone, but I am not doing without totally. I think that is the best thing to do, don't you?

VEGGIE FAJITAS

1/2 cup water

1/4 cup lemon juice

2 cloves garlic, crushed

1 tablespoon soy sauce

1/2 teaspoon oregano

1/2 teaspoon cumin powder

1 teaspoon honey

1/4 teaspoon Tabasco sauce

1 large onion, peeled and sliced into wedges

1 green pepper, seeded and sliced into rings

1 red bell pepper, seeded and sliced

1 cup cauliflower florets

1 cup broccoli tops

1 zucchini, sliced thick

1 tablespoon olive oil

Mix water, lemon juice, garlic, soy sauce, spices, honey and Tabasco together in a large covered bowl. Add prepared vegetables and marinade for 1 hour in refrigerator. In a large skillet, heat oil and saute drained vegetables until crisp tender. Serve with warm whole wheat tortillas, and top with shredded lettuce, chopped tomatoes, sour cream and salsa.

Serves 6

Main Dish-Whole Wheat Tortillas

Here's another recipe from the newspaper. Since Cinco de Mayo is drawing near the paper has many Mexican recipes. I am going to post as many as I can and maybe some more tomorrow, so check back if you are interested in gathering more Mexican recipes.

WHOLE WHEAT TORTILLAS

1 1/2 cups whole wheat pastry flour

1/2 teaspoon baking powder

1/8 teaspoon salt

2 tablespoons olive oil

2 cups ice water

In mixing bowl combine flour, baking powder and salt. Stir until mixed well. Drizzle oil over flour mixture and stir. Slowly add ice water until a soft dough is formed. Shape into 2-inch balls and place on lightly oiled cookie sheet. Cover with plastic wrap and chill for one hour or until you are ready to make tortillas. Heat an un-oiled heavy griddle over medium heat. While griddle is heating, roll out some tortillas. On a floured board roll each ball as thin as possible while forming a six-to eight-inch circle. Cook each tortilla about thirty seconds to one minute on each side. They should puff slightly when done. These should not become brown or crisp. Yield: 1 dozen

Main Dish-Panhandle Sandwiches

Here's another recipe from my make it and take it meals that I did once upon a time. These freeze and are very tasty. These would be great for a New Year's get together.

PANHANDLE SANDWICHES

1/2 cup softened butter

1-1/2 Tbsp. prepared mustard

1/2 Tbsp. Worcestershire sauce

1 tsp. poppy seeds

3/4 lb. shaved ham

1/4 cup green onions, finely chopped

4 Kaiser buns

4 slices Monterey Jack and /or Swiss cheese

Combine butter, mustard, Worcestershire sauce, poppy seeds and onions. Split rolls lengthwise and spread both halves generously with butter mixture. Place cheese slices on bottom half of roll. Divided shaved ham equally and place on top of cheese. (If desired,you can use both types of cheese and add cheese slices on top of the ham.) Put top half of roll on ham. Wrap each sandwich in foil. Place foil-wrapped sandwiches in freezer bag. To use immediately, you can (if you want a hot sandwich), bake at 350 degrees for 5 minutes. If sandwiches are frozen, bake at 350 degrees for 10 to 15 minutes.

Main Dish-Beef-Stuffed Bell Peppers

This is another recipe from the meal make and take that I have had fun doing in the past. This freezes great and wonderful to prepare after a busy day.

BEEF-STUFFED BELL PEPPERS

1 lb. ground beef

4 med. bell peppers, any color

3/4 cup chopped onion

1/4 cup uncooked white rice

3 Tbsp. ketchup

1/2 tsp. salt

1/2 tsp. dried oregano

1/4 tsp. pepper

Sauce:

1 can (14.5 oz.) Italian style stewed tomatoes, undrained

1 Tbsp. Ketchup

1/2 tsp. dried oregano

Heat oven to 350 degrees. Cut tops off bell peppers, remove seeds. Combine ground beef, onion, rice, 3 Tbsp. Ketchup, salt, 1/2 tsp. Oregano, and pepper in large bowl, mixing lightly. Spoon into peppers, stand peppers in 8x8" baking dish. Combine sauce ingredients, pour over peppers. Cover dish tightly with foil. Bake 1-1/2 hours until beef is not pink in center and juices show no pink color.

Main Dish-E-Z Enchilada Casserole

I bet everyone will want enchiladas after Christmas, before Christmas, or even on Christmas Eve. Here's an easy recipe that I found to share with you.

E-Z ENCHILADA CASSEROLE

1 large can of chili

1 can cream of chicken soup

1 lb grated cheese

1 c. chopped onions

1 pkg. of tortillas

Mix and heat the can of chili and cream of chicken soup (DO NOT ADD WATER). Dip the tortillas in this mixture and add onions and cheese. Then roll up and place in casserole. Repeat until all tortillas are used. Then pour chili mixture over tortillas and sprinkle any cheese or onions over and heat until cheese is melted.

Main Dish-Italian Style Meatballs

I need something other than Christmas food about now and found this recipe in my recipe collection.

ITALIAN STYLE MEATBALLS

Serves 4

1 lb. Italian Meatballs

1 lb Pomodora Sauce

2 Tbsp Olive Oil

Heat the olive oil in a skillet (preferably non-stick) over medium high heat. When the oil is hot add the meatballs and saute until browned on all sides. Add the Pomodora sauce to the meatballs, reduce heat to medium low and cover. Simmer meatballs in the sauce until internal temperature reaches 165 degrees. Serve immediately.

Main Dish-Company Beef & Pasta

I wanted to share another recipe from a make and take meal put together. This is one of the meals that I put together and popped in the freezer when I got home for a later meal. Now when I make it, I divide it into smaller portions, freeze, and have it several times which helps after a busy day.

COMPANY BEEF & PASTA

2 lbs. lean, ground beef

2 onions, chopped

1 green bell pepper, chopped

3/4 tsp. garlic powder

1 (15 oz.) can Italian stewed tomatoes

1 (4 oz) can sliced mushrooms, drained

1 ( 8 oz.) pkg. Rotini pasta, divided

1-1/2 pints sour cream, divided

1 ( 8 oz.) pkg. sliced provolone cheese

1 ( 8 oz) pkg. shredded mozzarella cheese

In deep skillet or kettle, brown and cook beef, stirring often to break up pieces. Drain off excess fat. Add onions, bell pepper, garlic powder, spaghetti sauce, stewed tomatoes and mushrooms and mix well. Simmer 20 minutes. Cook rotini according to package directions and drain. Pour half the rotini into buttered deep 11x14" baking dish. Cover with half the meat-tomato mixture and half the sour cream. Top with slices of provolone cheese. Repeat process once more ending with mozzarella cheese. Cover and bake at 325 degrees for 35 minutes. Remove cover and continue baking another 10-15 minutes or until mozzarella cheese melts.

Main Dish-Spinach Lasagna

Okay, so I am still sharing spinach recipes. This is another one from the newspaper. Sounds like one to make over the Christmas holidays when we are tired of that turkey and ham.

SPINACH LASAGNA

12 ounces lasagna noodles, cooked according to package directions, only until slightly done

2 ( 10 oz) packages frozen chopped spinach, thawed and drained

1/2 pound fresh mushrooms, sliced

1/2 cup fresh parsley, chopped

1 medium onion, chopped

4 tablespoons melted margarine, or butter, divided

1/2 teaspoon seasoned salt

1 & 1/2 teaspoons cajun seasoning

1/2 teaspoon black pepper

2 (8 oz) cans tomato sauce

1/2 cup water

24 ounces non-fat cottage cheese, drained in strainer

1 pound shredded mozzarella cheese (low or non fat may be used)

1/3 cup grated Parmesan cheese

Set aside cooked noodles. Saute spinach in 2 tablespoons margarine or butter until dry, and slightly cooked. Add seasonings to spinach. Remove from pan, and saute mushrooms, parsley and onions in remaining margarine. Mix cheeses. Mix tomato sauce with water, and pour into a greased or sprayed 9-by-13-inch dish or pan. Add a layer of noodles, a layer of cheese mixture, a layer of spinach and a layer of onion mixture. Repeat layers, and top with Parmesan cheese. Bake at 375 degrees uncovered for about 25-30 minutes until bubbly. Makes 8-10 generous servings.

Main Dish-Spinach Enchiladas

I love fresh spinach in my salad and also spinach enchiladas. This is a recipe that I clipped from the newspaper and since it is rainy I have Mexican food on my mind.. Today I would rather go out and eat it instead of cooking in because that way maybe I could finish up my last minute Christmas shopping. Here's the recipe that I want to share today.

SPINACH ENCHILADAS

1 (10 oz) box of frozen chopped spinach

1 (10 oz) can light chicken soup

1/2 cup light sour cream

1/2 cup non-fat ( or low fat) plain yogurt

1 tablespoon flour

1 teaspoon lemon juice

1 (4 oz) can green chilies ( I will probably not put as many)

2 ( or more) green onions, sliced, tops included

1 cup grated Monterey Jack cheese

1 cup grated mozzarella cheese

8 medium-size flour tortillas

Cook spinach, according to package directions, and drain. Mix with soup, sour cream, yogurt, flour, lemon juice, and chilies. Mix cheeses with green onions. Place 2 tablespoons cheese mixture on each tortilla, and about 1 tablespoon spinach sauce. Roll and place in sprayed ( or greased) 9-by-13 inch casserole. Top with remaining sauce. If desired, add more cheese on top of enchiladas (either Monterey Jack or mozzarella). Bake, uncovered at 350 degrees for about 25-30 minutes or until bubbly. Do not overcook. Makes 4-5 servings, more if you only serve 1 enchilada per serving.

Main Dish-5-Hour Stew

It's that time of the year for a bowl of steaming stew. I came across this recipe that a dear friend from Orange, Texas shared with my mother years ago.

5 - HOUR STEW

1 & 1/2 lb. stew meat

3 or 4 diced potatoes

1 pkg. chopped carrots

1 chopped onion

1 can English peas, drained

1 can cream of mushroom soup

1 can cream of celery soup

Layer ingredients in a lightly greased iron dutch oven: stew meat that has been salted, peppered, & lightly sprinkled with garlic powder; salted potatoes; salted carrots; onions; salted peas; soups (alternate soup, using a spoonful of each till entire top of pot is covered. Salt & pepper top of soup. Cover with tight-fitting lid. Bake at 225 degrees for 5-6 hours. (I am thinking about using the crock pot and maybe adding some water too)

Main Dish-Beef Enchilada Casserole

This is another recipe from my make and take meal classes. I also think it would be great for a party because it serves 10. It is also nice to have on hand in the freezer to cook after a hard day at work.

BEEF ENCHILADA CASSEROLE

2 lbs. extra lean ground beef, browned and drained

1 can cream of mushroom soup

1 can fiesta nacho cheese soup

1 (8 oz) jar taco sauce

1 (10oz) can enchilada sauce

1 pkg (12 ct) corn tortillas (torn in fourths)

1 cup shredded cheddar cheese

Combine first 5 ingredients. Layer 1/2 tortillas, 1/2 meat mixture in 13x9 dish. Repeat layers. Top with shredded cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serves 10

I have also divided this, put in sprayed tins, and placed each tin in a freezer ziplock bag with most of the air removed. I cooled it in the refrigerator before putting them in the freezer.

Main Dish-Chicken Spectacular

I have been to make and take meals where I put together 10 meals at one time. I am sure many of you have done that too. When I came home from work it was great to pull one of these already prepared meals from the freezer and cook. This is one of the recipes. I halved this and had two meals. Hope you enjoy.

CHICKEN SPECTACULAR

1 lb. chicken breast, cooked, diced

1 cup rice, cooked

1/2 can cream of celery soup

1 can French-style green beans, drained

2 Tbsp. Pimiento

1/2 cup mayonnaise

1/2 cup almonds

Mix together and put in casserole dish.(I divided and put in two separate tins from the grocery store that I sprayed with Pam and then I put each tin in a freezer bag, got most of the air out, and placed it in the freezer for a later meal.)(I first cooled it in the refrigerator before putting it in the freezer.) Cook at 325 degrees for 25-30 minutes.(This may be different time if frozen.) Serves 4

Main Dish-Apricot Chicken

Quick and easy is what this main dish chicken recipe is. I got this at a cooking class that I went to. You can half the recipe or make the whole amount and freeze it for a future meal. It is a favorite from the class I took. Actually, I get 4 meals from this because I put 2 pieces of chicken in the little tins from the grocery store, divide the mixture and pour on top, put each tin in a ziplock freezer bag, remove as much air from the bag as possible, and then freeze. When I want to use it for a meal, I thaw it in the fridge and then cook as directed. Love to serve with rice and steamed veggies.

APRICOT CHICKEN

1 (8 oz) bottle Catalina salad dressing

1 env. dry onion soup mix

1 (18 oz) jar apricot jam

8 chicken breasts, boneless and skinless

Place chicken in 13x9 pan. Combine first 3 ingredients and pour over chicken. Bake at 350 degrees for 1 hour.

Makes 8 servings

Main Dish -Mexican Chicken

Today I have found many clippings that I saved from the newspaper. This would be a great one for a Christmas party bring a dish occasion. This recipe is a little different from the other main dish recipe that I posted earlier.

MEXICAN CHICKEN

1/2 sticks margarine

2 (5-ounce) cans chunk breast of chicken

1 can enchilada sauce

1 can chopped green chilies

1 cup Monterrey Jack cheese

2 cans cream of chicken soup

1 medium sack of Doritos, broken into bite-size pieces

1 large onion

Saute onion with chicken pieces. Add all other ingredients and pour into casserole dish. Bake at 325 degrees for 20 minutes. Add more grated cheese on top and bake again until melted.

Main Dish -Chicken Dorito Pie

Chicken Dorito Pie is a favorite. I know that some of my friends serve it on Christmas eve or Christmas day instead of the usual menu. I may have it one day this week if the weather continues to stay the way it is now.

CHICKEN DORITO PIE

1 large pkg. Doritos

1 chicken, boned and cooked

grated cheese

1 can Cream of Mushroom soup

1 can Cream of Chicken or Celery soup

1 1/2-2 soup cans of water

1 small can chopped mild chili peppers

4 tblsp chopped onion

1/4 tsp tobasco sauce (optional)

1/2 tsp chili powder (optional)

black pepper

Mix together soups, water, chili peppers, onions, tobasco sauce, chili powder and black pepper.

Crumble Doritos in 9x13 pan, and cover with chicken. Pour soup mixture over this, top with cheese and bake about 45 minutes at 350 degrees until bubbly.

Main Dish-Paula Deen's Mexican Chicken

After all this turkey and dressing it's about time for a change. This Paula Deen Mexican Chicken dish looks like it has my name on it for tomorrow's meal.

MEXICAN CHICKEN

One 10 3/4 -ounce can cream of chicken soup

One 10 3/4-ounce can Cheddar cheese soup

One 10 3/4-ounce can cream of mushroom soup

One 10-ounce can Ro-Tel tomatoes

1 whole chicken, cooked, boned, and chopped, or 4 cups leftover cooked chicken(I wonder how leftover turkey would be?)

One 11 1/2-ounce package flour tortillas

2 cups shredded Cheddar cheese

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13x9-inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake at 350 degrees for 30 minutes.

Main Dish -Turkey/Chicken Dressing

Thanksgiving is just around the corner and what better time to start digging out those recipes to start cooking. I found this turkey/chicken dressing recipe in the collection of newspaper clip outs. Some cooks make and freeze their dressing before the big day.

TURKEY/CHICKEN DRESSING

2 quarts chicken or turkey broth

1 large onion, chopped

2 large ribs celery, chopped

2 tablespoons chicken bouillion granules(some use a bouillion paste, instead of the granules)

2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon celery salt

1 recipe corn bread (mix or homemade cooked)

6-8 slices white or whole wheat bread

4 eggs

Bring broth to boil. Add onions, celery and seasonings. Simmer for about 1 hour. Add breads, and cool slightly. Beat eggs and stir into cooled mixture. Pour into casserole dish (4 quart), or into cavity of turkey. Cover, if using dish, and bake at 350 degrees for about 1 hour. This makes a lot. It may also be cooked in the microwave for a total of 12 minutes, turning dish every 4-5 minutes.

Main Dish -Spanish Chicken Casserole

Sharing recipes is like sharing a treasure we've discovered. I have known some that have their recipe secrets. At times I even hold back on secrets to give certain dishes a special touch. Today I have discovered a casserole that a friend shared with me many years ago.

SPANISH CHICKEN CASSEROLE

Sauce:

Mix and heat together-

2 cans Cheddar Cheese Soup

1 can Cream of Mushroom Soup

1 can Rotel Tomatoes

Sauteed onion & green pepper(desired amount)

Baked or boiled chicken (deboned)

Layer sauce and doritoes in a baking dish

Bake at 350 degrees for 30-45 minutes

*******This same sauce is also good for chicken spaghetti.

Main Dish -Chicken Spaghetti

I love chicken spaghetti and love to add a different secret ingredient sometimes. Here is one recipe that I have used. I always make an extra batch to freeze. I love to have something that I can take out of the freezer and bake. I usually serve this with garlic bread, green salad, or fruit salad. It is yummy!

CHICKEN SPAGHETTI

Mix the following ingredients:

1 can diced Rotel tomatoes and green chilies (I don't like it too spicy and don't use the whole can or I might use diced tomatoes instead)

1 can cream of mushroom soup

1 can fiesta nacho cheese soup ( I sometimes have a time finding this soup so I may use a cheese soup instead)

1 cup chicken broth

1 lb. chopped, cooked chicken

1 (8 oz.) spaghetti noodles, cooked, drained

Top with 1 cup grated Mexican cheese or cheese of your choice. Pour into a 9 X 9-inch casserole dish. Bake at 390 degrees for 30 minutes.

Serves 4-6