Category Archives: Main Dish

Apricot Chicken

Submitted by Serena

Ingredients:
1-2 lbs boneless skinless chicken breasts
8 oz bottle Russian salad dressing
12 oz jar apricot preserves
2-3 C rice, prepared

Directions:
Arrange chicken in a slow cooker, set aside. Combine salad dressing and preserves; pour over chicken. Cover and cook on low setting for 6 hours. Serve over a bed of rice.

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Chickpea Salad

Submitted by Amy R

I feel a little silly writing this down. We usually just use whatever odds and ends we have in the fridge for this. Adding whole grain, like barley or bulghur, combines to form a complete protein with the chickpeas and makes an easy vegetarian meal.

Ingredients
:
2 cans chickpeas, drained and rinsed (or about 3 cups of cooked, rinsed beans)
1 cucumber, chopped
3 green onions, sliced
1 C fresh parsley, finely chopped
2 T extra virgin olive oil
3 T lemon juice
1-2 garlic cloves, minced (to taste)
salt and black pepper (to taste – we actually prefer w/o salt)
if desired: chopped onion; chopped tomato; chopped hard boiled egg; cooked cubed chicken; cooked barley, bulghur, quinoa, or cous cous; chopped red, green, or yellow peppers; olives; any other odds and ends you have in your fridge

Directions:
Whisk together olive oil, lemon juice, and garlic to form a dressing. Combine with all other ingredients and serve cold. Makes a good side dish to mediterranean meals, or it can be a meal on its own if whole grains or an animal protein are added. Also good with hummus as a filling for pita bread.

Nutrition
: to be added

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Filed under Main Dish, Soups and Salad

Cold Avocado Soup

Submitted by Amy R, found in Joy of Cooking

Ingredients:
2 ripe avocados
1 small garlic clove, minced
2 C buttermilk*
4 tsp lime juice
¼ tsp salt
pinch of cayenne
if desired, any garnish of choice (suggestions: chopped cucumber; pico de gallo; sour cream or plain yogurt; lump crabmeat)

Directions:
Puree avocado and garlic in a food processor or blender until smooth. Add buttermilk, lime juice, salt, and cayenne and blend. Pour into a bowl and refrigerate until cold. If necessary, thin with buttermilk, cream, or milk. Garnish as desired.

*For those with dairy allergies, you can substitute 2 T lemon juice plus 2 cups of milk substitute (soy, rice, oat, etc.) for the buttermilk. The soup will be thinner than if buttermilk is used.

Nutrition: to be added

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Thai Chicken Pizza

Submitted by Shelly

Ingredients:
1 precooked pizza crust
1- 7 oz jar peanut sauce
¼ C peanut butter
8 oz boneless, skinless chicken, cooked and cut into strips
1 C Italian cheese, shredded
1 bunch green onion, chopped
½ C bean sprouts (optional)
½ C carrots, chopped or grated
½ C zucchini, chopped or grated
½ C cilantro, chopped
1 T roasted peanuts

Directions:
Mix the sauce and peanut butter together and spread on pizza crust. Then place cooked chicken, green onion and cheese on top. Bake at 400 degrees F for 8-12 minutes. Sprinkle  on the rest of the ingredients and serve.

Nutrition: to be added

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Roasted Corn and Tomato Tarts (or pizza)

Submitted by Kellie

Servings: 4 – 1 wedge servings

Ingredients:
Crust:
1 C flour
2 T yellow corn meal
¾ tsp baking powder
¼ tsp kosher salt
5 T water
1.5 T olive oil
cooking spray

Filling:
1½ C corn kernels (about 3 ears if fresh, I also have used frozen sweet corn)
½ C shredded smoked mozzarella cheese (reg. mozzarella is good too), divided
3 T chopped fresh basil
¼ tsp kosher salt
¼ tsp black pepper
1 large tomato, cut into slices
1 T grated Parmesan cheese

Directions:
Preheat oven to 375 degrees. To prepare crust, mix all dry ingredients together; add water and oil; stir until blended. Turn dough out to lightly floured surface and knead for approximately 2 minutes. (Here the recipe says to chill the dough for 15 minutes, I never do). Before rolling place dough between parchment paper and roll into 11-inch circle. Now, here is where it gets real tricky. If you have a tart pan you can use them now. If you don’t, you can call this the Roasted Corn and Tomato Pizza. That’s what I do. If so, place your rounds on a cookie sheet. Bake for 25 minutes or until lightly brown. cool on wire rack.

To prepare filling, heat a large skillet, sprayed with cooking spray over medium high heat. Add corn and saute 5 minutes or until corn is lightly brown. Sprinkle one tablespoon of mozzarella on crust. Top with corn basil, salt, pepper. Sprinkle rest of mozzarella. Arrange tomato slices over cheese. Sprinkle with the remaining mozzarella and parmesan cheese. Bake for 15 minutes.

Nutrition: to be added

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Filed under Appetizer and Snacks, Main Dish

Spanish Grilled Sandwiches

Submitted by Krista

Servings: 4

Ingredients:
6½ oz jar marinated artichoke hearts
⅛ tsp ground cumin
7 oz jar roasted red sweet peppers, drained and cut into strips
4 sandwich rolls such as focaccia, split horizontally*
⅔ C jalapeno stuffed olives, sliced
1 lb roast beef or roast por, thinly sliced
1 onion, sliced and separated into rings
8 oz provolone cheese, sliced
1 T snipped fresh parsley
4 tsp olive oil
⅛ tsp dried oregano, crushed

Directions
:
Drain artichoke, reserving marinade; thinly slice artichokes. Combine artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. Cover; chill 2-24 hours, tossing occasionally.

Arrange marinated vegetables, meat and cheese over bottom halves of bread. Add tops of rolls. Coat a large skillet with 2 teaspoons of olive oil. Heat skillet over medium heat 2-3 minutes, or until hot. Add sandwich, cover with foil and weigh down sandwich with another skillet or foil covered brick. Cook over medium heat 8-10 minutes or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium low, if necessary. Transfer sandwiches to a plate. Keep warm.

*other suggestions would be pan cubano, bolillos, teleras, hoagie buns etc.

Nutrition: to be added

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Vegetable Quesadillas

Submitted by Krista

Servings: 2

Ingredients
:
1 C frozen or fresh yellow squash, thawed and sliced
¼ tsp pepper
½ tsp hot sauce
½ C fresh mushrooms, sliced
2 T olive oil
½ C onions, chopped
1 C mozzarella cheese, shredded
½ tsp salt
2 – 8-inch flour tortillas

Directions
:
Sauté first 6 ingredients in hot oil in a large skillet until vegetables are crisp-tender; remove from skillet. Place ¼ cup of the mozzarella cheese on half of each tortilla; top evenly with vegetable mixture and remaining ½ cup of cheese. Fold tortillas over filling. Cook quesadillas in hot olive oil in skillet over medium heat 3 to 5 minutes or until lightly browned. Serve immediately with salsa.

Nutrition: to be added

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