Archive for Main Dishes

Paleo Spinach Eggs

spinacheggs

spinacheggs

These are so simple, this is hardly a recipe.

Ingredients:
about 1/2 tsp coconut oil per egg
a few baby spinach leaves per egg
eggs
salt and pepper

Instructions:
Grease as many muffin cups with coconut oil as eggs you want. Put a few raw baby spinach leaves in the bottom of each muffin cup. Add a dash of salt and pepper to each. Crack an egg in each muffin cup. Bake in a 350 degree oven until eggs are as done as you desire.

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Review: Chicken Tater Bake

tatertot

This is a wonderful tasting, easy-to-make casserole. The recipe makes two casseroles, one to eat and one to freeze, which is a great idea. Tonight I only made half the recipe. This would be a great freezer meal for an expectant mother.

http://www.tasteofhome.com/recipes/chicken-tater-bake

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Review: Mustard and Whiskey Glaze

ham

My husband wanted ham for Christmas. It was just going to be for our little family and I didn’t want tons of leftovers, so I found this little ham nugget. But my husband didn’t miss out on a thing. I scored and cloved the little nugget and dressed it with this Mustard and Whiskey Glaze. He heartily approved of the results.

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Slow Cooker Chicken Taco Soup

chickentacosoup

This soup is so easy to prepare and so delicious. It is much like the ground beef variety, but made with chicken and prepared in the crock pot.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 14.5 oz can chicken broth
  • 1 14.5 oz can black beans
  • 1 10oz can of whole kernal corn, drained or 1 cup of frozen whole kernal corn, thawed
  • 1 medium yellow onion, peeled and chopped
  • 1 10 oz can RO*TEL Diced Tomatoes & Green Chilies
  • 1 14.5 oz can tomato sauce

Put chicken breasts in crock pot and sprinkle with taco seasoning. Add chicken broth. Cover pot and cook on low for 3 hours.

Chicken should be tender. Us a turner to break chicken into small pieces. Add the remaining ingredients and stir. Cover pot and cook on low for at least 2 hours.

Soup can be eaten as is, or can be topped with shredded cheese and sour cream. It is great served with tortilla chips.

Makes 6 servings.

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Slow Cooker Beef Noodle Casserole

beefnoodle

This casserole is very filling and satifying. It can serve as a one pot meal or as a main dish with a salad or vegetable sides.

  • 1 1/3 pounds ground beef
  • 1 beef bouillon cube
  • 1 teaspoon garlic and herb seasoning
  • 1 6 oz jar or can sliced mushrooms
  • 1 4 oz jar diced pimientos
  • 1 medium onion, peeled and chopped
  • 1 10oz can of whole kernal corn, drained or 1 cup of frozen whole kernal corn, thawed
  • 8 to 10 oz egg noodles or other pasta
  • 16 oz container sour cream

The ground beef can be browned in a skillet, drained and added to crockpot or can be prepared in the crockpot. To prepare ground beef in the crockpot, place raw ground beef in the pot and use a turner to break up and spread across bottom of pot. Cover and cook on low for an hour. Use turner to break up beef and stir. Cover and cook on low for another hour. Remove most of the drippings before proceeding.

Add bouillon, seasoning, mushrooms, pimientos, onion and corn to cooked beef and stir. Cover and cook on low for 2 hours. Add sour cream and stir well. Cover and cook on low for an hour.

Prepare pasta per package directions and stir into casserole before serving.

6 large servings

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Slow Cooker Beef, Potato and Corn Stew

beefpotatocorn

This is a very hearty stew that is soothing and filling. Serve with cornbread for a very satisfying meal.

  • 1 1/3 pounds ground beef
  • 1 large russet potato
  • 1 10oz can of whole kernal corn, drained or 1 cup of frozen whole kernal corn, thawed
  • 1 large onion, peeled and chopped in inch pieces
  • 1 tablespoon garlic and herb mix
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 14.5 can diced tomatoes
  • 1 14.5 can tomato sauce
  • water

The ground beef can be browned in a skillet, drained and added to crockpot or can be prepared in the crockpot. To prepare ground beef in the crockpot, place raw ground beef in the pot and use a turner to break up and spread across bottom of pot. Cover and cook on low for an hour. Use turner to break up beef and stir. Cover and cook on low for another hour. Remove most of the drippings before proceeding.

Peel and cut potato into half inch cubes. Add to pot with cooked beef. Add other ingredients. Half fill the tomato and tomato sauce cans with water, stir and add to pot. Stir contents of pot, cover and cook on low for 4 or 5 hours.

6 servings

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Cornbread Crusted Beef Pie

cornbreadbeef

This is a hearty dish that can be a one dish meal or can serve as an entree.

Ingredients:

  • 1 1/3 to 1 1/2 lbs of ground beef
  • 1 beef bouillon cube
  • 1 large green bell pepper, cut in roughly 1/2 inch pieces
  • 1 10oz can of whole kernal corn, drained or 1 cup of frozen whole kernal corn
  • 1 14.5 oz can Mexican style stewed tomatoes
  • 1 14.5 oz can tomato sauce
  • 1 1/2 cup self rising corn meal mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 cup shredded Mexican style cheese (optional)

In a skillet or sauce pan, brown ground beef and drain. In sauce pan, combine browned ground beef, bouillon cube, bell pepper, corn, tomatoes and tomato sauce. Stir and cook on medium-high heat for a few minutes. Reduce heat to medium-low and cover, stirring occasionally. Cook until peppers are tender.

Remove from heat and pour into a deep casserole dish. Preheat oven to 375 degrees. In a bowl mix corn meal, buttermilk, vegetable oil and cheese. Mix and drop by spoonfuls on top of the beef mixture evenly. I would suggest putting a cookie sheet with an edge on the rack below the casserole in case it runs over while baking. Bake for 30 minutes.

Makes 6 generous servings.

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Review: Angel Hair with Feta and Sun-Dried Tomatoes

fetapasta

Typical of my extent of following recipes, my version of this is barely recognizable, but for me, it is actually pretty close to the spirit of the original.

http://allrecipes.com/Recipe/angel-hair-with-feta-and-sun-dried-tomatoes/detail.aspx

I wanted to have this as a main course, so added a package of Al Fresco Sundried Tomato Chicken Sausage sliced up. Since the sausage had sundried tomato, I didn’t add the extra called for.

I used fettuchini instead of angel hair, and I didn’t add the parmesian mostly to limit the saltiness.

So you can be the judge if I was close enough to the recipe to pass judgement on it, but I will say that the results were very delicious and I would certainly make this again.

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Review: Sweet Potato Chicken Stew

chickensweetpotato

This is Sweet Potato Chicken Stew from Spark Recipes. I stumbled upon this once while searching for something to make with ingredients I had on hand. I now make it every couple of weeks.

 

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Slow Cooker Hawaiian Hot Pot

hawaiian

This dish is equally delicious made with chicken, pork or beef. Serve over cooked rice.

Ingredients:

  • A pound and a half of boneless and lean chicken, pork or beef
  • A tablespoon of garlic sesame sauce (I like Iron Chef brand)
  • A tablespoon of hoisin sauce
  • A tablespoon of chili garlic sauce (for a medium hot dish, can leave out or adjust to preference)
  • A large sweet onion, cut into roughly inch square pieces
  • Three large red bell peppers, cut into roughly inch square pieces
  • A 20 ounce can of pineapple chuncks in juice, or can use fresh pineapple

Put meat in slow cooker and pour sauces on top. Cook on low for four or five hours or until meat is tender. Break up meat with a large spoon or turner.

Add onion and pepper and stir ingredients. Continue to cook on low for two hours.

Add pineapple and stir. Continue to cook on low for two hours.

Serve over steamed rice. Yields approximately six servings.

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