Category Archives: Main Dish

Salmon Casserole

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Yield: 6 servings

Salmon Casserole

Salmon Casserole
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 (12 ounce) package egg noodles
  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese, divided
  • 2 (5 ounce) cans salmon, drained
  • 1 cup frozen green peas
  • ½ (4.5 ounce) can sliced mushrooms
  • ¼ cup chopped onion
  • 1/3 cup breadcrumbs

Instructions

  1. Gather all ingredients.
  2. Fill a large pot with lightly salted water and bring to a rapid boil.
    Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9
    minutes; drain.
  3. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  4. Mix noodles, condensed soup, 1 cup cheese, salmon, peas, mushrooms, and onion in a large bowl until well combined.
  5. Transfer the mixture into a 9x13-inch baking dish.
  6. Top the mixture with remaining 1 cup of cheese.
  7. Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.

    • Grilled Balsamic Chicken Thighs

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    Grilled Balsamic Chicken Thighs

    Grilled Balsamic Chicken Thighs

    Ingredients

    • 2 1/2 pounds chicken thighs
    • 1/2 cup balsamic vinegar
    • 1 tbsp honey
    • 2 tbsp olive oil
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 sprig fresh rosemary
    • 2 sprigs fresh thyme
    • 2 cloves garlic, minced
    • 2 green onions, thin sliced
    • Glaze:
    • 1 cup vinegar
    • 1 tbsp honey

    Instructions

    1. Make glaze and store in refrigerator until needed: To a small saucepan, add 1 cup of vinegar and 1 tbsp honey and stir. Bring to a low boil and quickly reduce to a simmer. Cook approximately 20-25 minutes until it’s reduced by 1/3. Turn off heat and cool.
    2. In small bowl. Mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to glass container or zip lock bag. Pour marinade over chicken. Add herbs. Cover container and place in fridge to marinate 15 minutes to 2 hours.
    3. Remove chicken from fridge. Heat grill to medium-high heat, about 450 degrees. Place chicken in grill and cook for 5-6 minutes then flip. Cook chicken an additional 5-6 min until done. Internal temperature should reach 165 degrees.
    4. Remove chicken from grill and let rest for 5 min. Drizzle with balsamic glaze.

    Salmon Nuggets Air Fryer

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    Salmon Nuggets Air Fryer

    Salmon Nuggets Air Fryer

    Ingredients

    • 24 oz Salmon fillets (cut into 1-inch pieces)
    • 3/4 tsp Sea salt
    • 1/4 tsp Black pepper
    • 3 tbsp Honey (or zero sugar honey)
    • 2 tbsp Coconut aminos (or low-sodium soy sauce)
    • 1 tbsp Olive oil
    • 1/2 tsp Smoked paprika
    • 1/2 tsp Garlic powder
    • 1/2 tsp Ground ginger (optional)

    Instructions

      1. In a large bowl, whisk together the honey, coconut aminos, olive oil, smoked paprika, garlic powder, ground ginger (if using), salt, and pepper.
      2. Add the salmon pieces to the bowl and mix well to coat. Marinate for 5-10 minutes, or up to 1 hour if you have time. When time is up, turn the salmon pieces in the marinade again to coat well.
      3. Meanwhile, preheat the air fryer to 400 degrees F (204 degrees C).
      4. Place the salmon bites in the air fryer basket in a single layer, with some spaces between most of them. (Do not crowd the basket. If they don’t all fit, cook in batches.) Air fry for 5-7 minutes, until the internal temperature reaches 135-140 degrees F (57-.60 degrees C)

    © kitchen

    Chicken Thighs in Cream Sauce

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    Chicken Thighs in Lemon Cream Sauce

    Chicken Thighs in Lemon Cream Sauce

    Ingredients

    • 6 chicken thighs
    • 2 tsp salt
    • 2 tsp black pepper
    • 2 tsp paprika
    • 2 tablespoons butter
    • 1 tsp thyme
    • 2 cloves garlic, minced
    • 4 oz mushrooms, sliced
    • 1/2 cup sun dried tomatoes
    • 2 Tablespoons flour
    • 1/2 cup white wine
    • 1/2 cup chicken stock
    • lemon, juice of 1
    • 1/2 cup heavy whipping cream
    • 1/4 cup parmesan, grated

    Instructions

    1. Preheat oven to 400.
    2. Mix salt, pepper and paprika and place in bag with chicken thighs, and shake until coated.
    3. Heat butter in large oven-ready skillet over medium heat and brown chicken until golden, about 2 minutes. Remove chicken to make sauce.
    4. Add mushrooms and tomatoes and brown for 2-3 minutes.
    5. Add garlic and saute 1 minute, then add flour and whisk into thick paste.
    6. Add wine, stock, lemon juice and cream, bring to simmer, about 5 minutes.
    7. Add Parmesan cheese and stir until melted.
    8. Add chicken back into skillet and bake in oven for 30 minutes, or until juices run clear.

     

    Glazed Ham

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    Glazed Ham

    Glazed Ham

    Ingredients

    • 1/2 spiral cut smoked ham 3-4 lb
    • 6 Tbsp Guldens mustard
    • 3 Tbsp Lakanto maple syrup
    • 3 Tbsp golden Monkfruit sweetener
    • 2 Tbsp avocado oil
    • 1/2 tsp garlic powder
    • 1/4 tsp allspice
    • 1/4 tsp cinnamon
    • 1/8 tsp cayenne pepper

    Instructions

    1. Preheat the oven to 325°.
    2. Place the ham, fat side up, in a pan with a rack. Bake for about 50 minutes, or until temperature is around 125-130.
    3. Combine the mustard, syrup, sweetener, avocado oil, and spices.
    4. Brush 1/2 of glaze over ham, bake for 10 more minutes, then brush the ham with the rest of glaze and bake until ham is 140°F, about 10 minutes more.
    5. Cover the ham and let it rest for 10 minutes.

    Broccoli Cheese Soup

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    Broccoli Cheese Soup

    Broccoli Cheese Soup

    Ingredients

    • * 4 cups chopped broccoli
    • * 4 cloves minced garlic
    • * 3 1/2 cups chicken broth
    • * 1 cup heavy cream
    • * 3 cups shredded cheddar cheese

    Instructions

    1. In microwave, cook broccoli until tender.
    2. In a large pot over medium heat, saute garlic for one minute.

    3. Add chicken broth, heavy cream and broccoli. Stir until blended and simmer 1 minute.
    5. Remove 1/3 of broccoli, now coated with liquid and puree; add back in soup.
    7. Reduce heat to low. Add the shredded cheddar cheese in half cups at a time, stirring constantly until melted.

    Spinach Parmesan Stuffed Chicken Breasts

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    Spinach Parmesan Stuffed Chicken Breasts

    Spinach Parmesan Stuffed Chicken Breasts

    Ingredients

    • 4 chicken breasts
    • 1 tablespoon olive oil or avocado oil
    • 1 tesapoon paprika
    • 1 teaspoon salt, divided
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 4 ounces cream cheese, softened
    • ¼ cup grated Parmesan
    • 2 tablespoons mayonnaise
    • 1/4 tsp red pepper flakes
    • 1 ½ cups chopped fresh spinach
    • 1 teaspoon garlic, minced

    Instructions

    1. Preheat oven to 375 degrees.
    2. Place the chicken breasts on a cutting board, cut a pocket into each one, and drizzle with oil.
    3. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle paprika mixture on both sides of chicken breasts.
    4. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper flakes and remaining ½ teaspoon of salt to a small bowl; stir to combine.
    5. Spoon the spinach mixture into each chicken breast evenly; close with toothpicks if desired.
    6. Place the chicken breasts in a large baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.
    © kitchen

    Beef Stroganoff

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    Beef Stroganoff

    Beef Stroganoff

    Ingredients

    • 1 lb. round steak
    • 1 tblsp flour
    • 2 tblsp butter
    • 1 1/2 cups mushrooms, sliced
    • 1/2 cup onion, chopped
    • 1 garlic clove, minced
    • 2 tblsp butter
    • 3 tblsp flour
    • 1 tblsp tomato paste
    • 1 tsp beef bouillon
    • 1 cup sour cream
    • 2 tblsp white wine, dry
    • hot cooked egg noodles

    Instructions

    1. Start cooking noodles.
    2. Put meat in freezer until partially frozen. Thinly slice across the grain into bite-size strips.
    3. Put 1 tablespoon flour and 1/2 teaspoon salt in bag; add meat and coat.
    4. In a skillet heat 2 tablespoons butter. Add meat and brown quickly.
    5. Add mushrooms, onion and garlic and cook 3-4 minutes until onion is crisp-tender.
    6. Remove meat and mushroom mixture from pan, and add 2 tablespoons butter to pan drippings, then stir in2 tablespoons flour.
    7. Add tomato paste, bouillon and 1/4 tsp salt.
    8. Stir in 1 1/4 cups water and cook over medium high heat until bubbly, stirring often.
    9. Cook and stir 1-2 minutes longer.
    10. Combine sour cream and remaining 1 tablespoon flour.
    11. Return meat mixture to skillet, stir in sour cream mixture and wine.
    12. Heat through and serve over noodles.

    Nutrition Information

    Serving Size

    1
    Amount Per Serving Calories 3743Total Fat 110gSaturated Fat 58gCholesterol 534mgSodium 2872mgCarbohydrates 474gSugar 47gProtein 189g

    Roast Beef Slow Cooker

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    Roast Beef in Crockpot

    Roast Beef in Crockpot
    Prep Time 30 minutes
    Cook Time 8 hours
    Total Time 8 hours 30 minutes

    Ingredients

    • 3-lb. bone-in roast beef
    • 6 russet potatoes, cut into large chunks
    • 1 large onion, quartered
    • 6 carrots, peeled and cut into 2" pieces
    • 1 tbsp. fresh thyme
    • 1 tbsp. fresh rosemary
    • 3 c. low-sodium beef broth
    • 2 tbsp. Worcestershire

    Instructions

    1. Cut beef into large chunks and brown in skillet.
    2. Immediately pour 1 cup of the beef broth into the skillet, scraping up all the browned bits.
    3. In a large slow cooker, place roast beef and layer potatoes, onions, carrots and herbs.
    4. Add all broth and Worchestershire to crockpot.
    5. Cover and cook on high 5 hours, or low on 8 hours.

    Nutrition Information

    Serving Size

    10
    Amount Per Serving Calories 94Total Fat 5gSaturated Fat 1gCholesterol 28mgSodium 96mgCarbohydrates 1gSugar 1gProtein 10g

    Chili Mac

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    Chili Mac

    Chili Mac

    Ingredients

    • 1 lb ground turkey
    • 1 small onion, diced
    • 2 garlic cloves, diced
    • 1 14 oz can diced tomatoes
    • 1 14 oz can tomato sauce
    • 2 tablespoons chili powder
    • 1 teaspoon ground cumin
    • 8 oz cooked macaroni
    • 1/2 teaspoon salt
    • mexican cheese blend, grated

    Instructions

    1. Cook macaroni according to box directions.
    2. Brown ground turkey. When it is half done, add onion. When onion is almost done, add garlic and saute one minute.
    3. Add diced tomatoes and sauce, stir, then add chili powder and cumin.
    4. Add macaroni and salt.
    5. Serve with grated cheese.

    Nutrition Information

    Serving Size

    1
    Amount Per Serving Calories 1589Total Fat 41gSaturated Fat 10gCholesterol 313mgSodium 2106mgCarbohydrates 183gSugar 9gProtein 122g