Category Archives: Main Dish

Beef Stroganoff

By | | , , , , ,
Comments Off on Beef Stroganoff

Beef Stroganoff

Beef Stroganoff
No Ratings

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

By | | , , , ,
Comments Off on Roast Beef Slow Cooker


Roast Beef in Crockpot

Roast Beef in Crockpot
No Ratings
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

By | | , , , ,
Comments Off on Chili Mac

Chili Mac

Chili Mac
No Ratings

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

Pork Chops in Mushroom Gravy

By | | , , , ,
Comments Off on Pork Chops in Mushroom Gravy

Pork Chops in Mushroom Gravy

Pork Chops in Mushroom Gravy
No Ratings

Ingredients

  • 4 pork chops, bone in medium cut
  • 8 oz mushrooms, sliced
  • 1/2 cup onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon Homemade Seasoned Salt
  • 1 tablespoons olive oil
  • 1 1/4 cups chicken broth
  • 2 tablespoons sherry
  • 2 tablespoons cornstarch
  • Gravy
  • 1 cup cold milk
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons butter room temperature
  • 1/2 tsp sea salt
  • dash black pepper
  • Rice recipe

Instructions

  1. Whisk together gravy ingredients and set aside.
  2. Trim pork chops, pat dry and season both sides well with seasoned salt.
  3. Turn pressure cooker to saute or browning and allow to heat. Add the oil to the pressure cooker cooking pot and when hot, sear both sides of pork chops, one at a time and then remove to plate. Add onions and saute for one minute. Add garlic and saute for one more minute, being careful not to let the garlic burn.
  4. Add a splash of sherry or broth to deglaze the cooking pot. Scrape any brown bits. Add the rest of the broth to the cooking pot.
  5. Pour in the gravy mixture and stir until butter is melted. Add in the mushrooms and pork chops, along with any juice.
  6. If making this a one pot meal, add the rice or potatoes now.
  7. Lock lid and c lose pressure valve.. Cook on high pressure for 8 minutes.
  8. When beep sounds, allow a 10 minute natural release.
  9. Remove pork chops to serving plate. Remove rice/potatoes and trivet.
  10. Push the saute or browning button. Remove 1/2 cup of liquid from the pot and add 2 tablespoons cornstarch and whisk well. Pour into pot and stir to thicken gravy.

Nutrition Information

Serving Size

4
Amount Per Serving Calories 243Total Fat 18gSaturated Fat 7gCholesterol 42mgSodium 2416mgCarbohydrates 10gSugar 2gProtein 9g

Breakfast Enchiladas

By | | , , , , , ,
Comments Off on Breakfast Enchiladas

 

 

 

Yield: 6

Breakfast Enchiladas

Breakfast Enchiladas
No Ratings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 cups deli ham, chopped small
  • 1/2 cup diced green onions
  • 2 1/2 cups shredded cheddar cheese, divided
  • 10 (7-8 inch) flour tortillas
  • 1 1/4 cups half-and-half
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoon flour
  • salsa, sour cream, and extra green onions or cilantro for serving

Instructions

  1. Coat a 9×13 inch baking dish with nonstick cooking spray.
  2. Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
  3. Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
  4. In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
  5. Serve with salsa, sour cream, and additional green onions or cilantro.
© Laurie

Stuffed Acorn Squash

By | | , , ,
Comments Off on Stuffed Acorn Squash

 

Yield: 2

Stuffed Acorn Squash

Stuffed Acorn Squash
No Ratings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 acorn squash
  • 1/2 pound ground turkey
  • 1 small onion
  • 4 oz mushrooms
  • Parmesan cheese block
  • 1/2 tsp Italian seasoning
  • 1 tsp minced garlic
  • 1/4 tsp rubbed sage
  • 1/4 tsp fennel
  • 1/8 tsp black pepper
  • 1/2 tsp paprika
  • red pepper flakes (optional)
  • 3/4 tsp salt
  • olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Split the acorn squash by trimming the “point” and stem off just enough to create a flat side. Then half the acorn squash to create two circle halves.
  3. Place halves on baking sheet pan, drizzle with a little olive oil, sprinkle with salt. Bake in oven for 30 minutes.
  4. While squash cooks, prepare meat mixture. Heat 1 tbs olive oil over medium to high heat in large skillet.
  5. Add ground turkey meat to pan. Season pan with all the seasonings and 1/2 tsp of salt. Break up meat and stir.
  6. While meat cooks, chop onions, add to meat pan. Then chop mushrooms and add to meat pan.
  7. Season veggies with another dash of salt.
  8. Cook all together until veggies are soft and meat is done.
  9. Once squash is finished in oven, divide the meat mixture between the 2 squash halves. Sprinkle each with parmesan cheese.
  10. Return back into oven. Bake an additional 10 minutes.
  11. Optional topping: Drizzle with a little traditional balsamic vinegar or Espresso Balsamic.
© Laurie

 

Pork Tenderloin Sandwiches

By | | , , ,
Comments Off on Pork Tenderloin Sandwiches

 

Yield: 4

Pork Tenderloin Sandwiches

Pork Tenderloin Sandwiches
No Ratings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 pork tenderloin
  • 1 egg
  • 1/4 cup milk
  • 4 tablespoon butter
  • 1/2 cup AP flour
  • 1/2 cup Panko bread crumbs
  • 1 tablespoon seasoning salt Lowery's or similar
  • 1/2 teaspoon pepper
  • whole wheat hamburger Buns
  • tomato slices
  • lettuce, 1 leaf
  • relish
  • mayonnaise

Instructions

  1. Preheat oven to 350 convection or 375 conventional.
  2. Trim a pork tenderloin of any visible fat and the silverskin. Cut the tenderloin into four approximately equal pieces by weight. Next “butterfly” the pieces. Do this by cutting 3/4 of the way through and fold it back to double the size. On the thinner end which would be longer do two cuts one-third on opposite sides of the meat.
  3. Next cover with plastic wrap or place in a zip lock bag and pound to 1/4 - 1/2 inch thick.
  4. Place 4 tablespoons butter on a large baking tray and place in oven for a few minutes to melt the butter. Set up two pans. In the first, combine one egg and 1/4 cup milk. Whip well. In the second pan, 1/2 cup flour, 1/2 cup panko bread crumbs, one tablespoon seasoning salt and 1/2 tsp pepper. Start with coating the meat with the egg wash. Shake to remove excess.
  5. Coat well in the flour mixture and shake off excess. Place on the tray with the melted butter.
  6. Place in oven for 20 minutes. Flip and bake another 10 minutes until golden brown.
  7. Serve with lettuce, tomato, mayonnaise, relish.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 880Total Fat 51gSaturated Fat 31gCholesterol 149mgSodium 4890mgCarbohydrates 84gSugar 4gProtein 22g
© Laurie

Turkey Loaf

By | | , , ,
Comments Off on Turkey Loaf

 

Yield: 10

Turkey Loaf

Turkey Loaf
No Ratings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 lb. turkey, ground
  • 2 cups bread crumbs
  • 1 egg, lightly beaten
  • 1 cup onions, chopped
  • 1 cup celery chopped
  • 1 cup pepper, chopped
  • 3/4 cup carrots, finely chopped
  • 1/2 cup evaporated milk
  • 1/2 cup tomato juice
  • 2 teaspoons thyme, ground

Instructions

  1. Place all the loaf ingredients in a large bowl and mix thoroughly. Shape into two loaves on a lightly greased 10x14 inch pan. Cover the pan with foil shaped into a tent and bake at 400 degrees for 30 minutes. Remove the pan from the oven and spread some ketchup over the top of the loaves. Return the loaves to the oven and bake for 30 more minutes.
© Laurie

Baked Lemon Chicken with Mushrooms

By | | , , ,
Comments Off on Baked Lemon Chicken with Mushrooms

 

Yield: 6

Baked Lemon Chicken with Mushrooms

Baked Lemon Chicken with Mushrooms
No Ratings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 tablespoon olive oil
  • 6 skinless, boneless chicken breast halves
  • 1 lemon
  • 1/4 cup butter
  • 3 cups fresh sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth, or more as needed
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
  3. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1513Total Fat 79gSaturated Fat 35gCholesterol 641mgSodium 1187mgCarbohydrates 26gSugar 7gProtein 170g
© Laurie
image

Turkey Potato Pancakes

By | | , , , ,
Comments Off on Turkey Potato Pancakes

image

Turkey Potato Pancakes

Turkey Potato Pancakes
5.0 Stars (1 Review)

Serving suggestion: serve with cucumber and onion salad.

Ingredients

  • 2 cups potatoes, peeled, shredded
  • 1/2 lb. cooked ground turkey
  • 2 tblsp green onions, chopped with tops
  • 1 1/2 tblsp flour
  • Pinch salt
  • 2 eggs, lightly beaten
  • Cooking oil

Instructions

  1. Drain and pat dry shredded potato.
  2. In a large bowl, combine cooked turkey, onion, flour and salt. Stir in eggs until blended. Add reserved potatoes; toss to coat.
  3. Add 2 tblsp oil in large skillet over medium heat. Drop mixture in 1/3 cup batches and fry until golden brown; drain on paper towels.
© Laurie