July 12, 2012 at 8:16 am
· Filed under Main Dish
- 3/4 C almonds
- 1/2 C flour
- 1 1/2 T paprika
- 1 t garlic powder
- 1 t dry mustard
- 1/2 t salt
- 1/2 t red pepper
- 3 pounds chicken breasts cut in large strips
- 1/2 C melted butter
Place almonds, flour, and spices in a food processor; process until the almonds are finely chopped. Transfer the mixture to a bowl. Apply olive oil to wire racks and place inside a jelly roll pan. Melt butter. Dip chicken in butter and then into almond mixture; place chicken on rack. Bake at 350 degrees for 1 hour (until golden brown and crispy).
from www.eatingwell.com
Excellent served with Roasted Vegetables.
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April 26, 2023 at 5:00 pm
· Filed under Main Dish
- 2 (15 oz.) cans diced tomatoes
- 1 t each of basil, parsley, and garlic powder
- 1/2 t each of salt, thyme, and onion powder
- 4 (15 oz.) cans tomato sauce
In a stockpot, simmer diced tomatoes and spices until fragrant. Add tomato sauce, turn heat to low, and let it simmer until your patience runs out.
Makes 10+ cups
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December 8, 2021 at 4:41 pm
· Filed under Main Dish
- 3 pounds lean ground beef
- 3 pints water
- 3 onions, finely chopped
- 1 (15 oz.) + 1 (8 oz.) can tomato sauce
- 3 T vinegar
- 1 T soy sauce
- 1 T minced garlic
- 6 T chili powder
- 1/3 C cocoa powder
- 2 1/4 t salt
- 1 1/2 t ground cumin
- 1 1/2 t ground cinnamon
- 3/4 t ground cayenne pepper
- 1/2 t ground cloves
- 1/2 t ground allspice
- 2 small bay leaves
- 2 pounds spaghetti noodles, cooked
- shredded (orange, for color) cheddar cheese
- oyster crackers, optional
Place the ground beef in a large pot. Cover with the water. Bring to a boil, stirring and breaking up the beef to a fine texture. Cover and slowly boil for 30 minutes (until the meat is thoroughly cooked). Remove from heat, cool, refrigerate in the pot overnight.
The next day, skim the solid fat from the top of the pot. Discard the fat. Place the beef mixture over medium heat, and stir in the onions and other ingredients (through bay leaf). Bring to a boil. Reduce heat to a simmer, and cook, stirring occasionally for 3 hours. Add water if necessary to prevent the chili from burning. Makes 10 servings
Serve over spaghetti noodles and top with shredded orange cheddar cheese. Serve oyster crackers on the side. 🙂
slightly adapted from allrecipes.com
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September 30, 2013 at 5:43 pm
· Filed under Gluten-Free, Main Dish
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can tomato sauce
- 32 oz vegetable broth
- 3 cups almond milk
- 4 cloves garlic, minced
- 2 Tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1 teaspoons ground cinnamon
- 1 teaspoons ground nutmeg
- ¼ teaspoons ground cayenne pepper
- 1 Tbs salt
- 1 onion, diced
- 3 large sweet potatoes, peeled and chopped into bite-size pieces
- 4 apples, peeled and chopped into bite-size pieces
- 5 carrots, chopped into bite-size piece
- 2 cups peeled and chopped butternut squash
- 3 (15 oz) cans organic black beans, drained and rinsed
Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.
Note: This chili can also be made on the stove top instead of in a crock pot. Simply add all ingredients to a large stockpot and bring to a boil. Then turn down the heat to medium and cook for at least 1 hour. The longer the flavors have to combine, the better!
Adapted from www.tastykitchen.com
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March 23, 2010 at 6:19 pm
· Filed under Main Dish
- 3 pounds boneless chicken breasts, chunks or slices
- 2 T olive oil
- 1/2 C water
- 6 T ketchup
- 1 T chili powder
- 1 1/2 t ground cumin
- 1 1/2 t onion powder
- 1 1/2 t garlic powder
- 20 oz. can pineapple tidbits, drained
- 1 avocado, peeled and thinly sliced
- diced tomato
- sour cream
- salsa
In a large skillet, cook chicken in olive oil over medium heat; drain, and return to skillet. Combine water, ketchup, and spices; pour over chicken. Cook for another 5 minutes, stirring occasionally, until most of the water evaporates. Serve on warm flour tortillas with pineapple tidbits, sliced avocados, diced tomatoes, sour cream, and salsa. No need for cheese with this dish!
Adapted from publix.com/aprons
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January 29, 2014 at 6:18 pm
· Filed under Main Dish
- 3 cans (15 oz.) diced tomatoes
- 2 1/4 C water
- 1/2 C flour
- 2 t salt
- 1 1/2 t pepper
- 3 pounds beef stew meat, cut into 1-inch cubes (if not prepared kosher, increase salt above)
- 9 medium carrots, cut into 1-inch chunks
- 7 or 8 medium potatoes, cut into sixths
- 5 or 6 celery ribs, cut into 3/4-inch chunks
- 1 large sweet onion, cut into chunks
In a large bowl, combine the tomatoes, water, flour, salt, and pepper. Stir in the cut vegetables. Place meat in the bottom of a large roasting pan coated with olive oil. Pour veggie mixture over meat. Cover and bake at 375 degrees for 2 hours and 15 minutes (convection oven for 1 hour 45 minutes). Serve in bowls.
from Taste of Home Most Requested Recipes
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August 7, 2016 at 7:54 am
· Filed under Main Dish
13 oz. ziti pasta (or pasta of choice)
1 onion, chopped
3 cloves garlic, minced
1 lb. ground beef
1 cup ricotta cheese, divided
1 cup shredded cheddar cheese, divided
1/2 cup grated Parmesan, divided
1 egg
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp oregano
1/3 cup (packed) fresh basil leaves, finely chopped (plus more for garnish, if desired)
2 cups (packed) fresh spinach
Salt and pepper to taste
Instructions:
- Cook pasta according to instructions on the box. Drain, rinse under cold water, and set aside.
- Saute onion in 2 T coconut oil over medium-high heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add ground beef. Cook, drain, and rinse the meat.
- Return the meat to the skillet and add tomatoes and sauce, Italian seasoning, salt and pepper to taste, and chopped basil leaves. Let the sauce simmer on low for about 20 minutes, stirring occasionally. Remove from heat.
- Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish and set aside.
- In a large bowl, mix together ricotta cheese, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, and an egg. Season with salt and pepper. Stir in about 1½ cups of the cooked tomato sauce mixture. Pour the pasta into the bowl with the cheese mixture and toss to coat.
- To assemble the casserole, place half the coated pasta into the greased baking dish. Layer with spinach. Add the rest of the coated pasta. Pour remaining sauce over top. Sprinkle with remaining cheddar cheese and Parmesan cheese.
- Bake uncovered for 20 minutes, or until lightly browned and bubbling around the edges. Remove from oven and let stand 5 minutes before serving. Sprinkle with additional fresh chopped basil, if desired, and serve.
Adapted from Yummy Addiction
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November 18, 2019 at 6:12 pm
· Filed under Main Dish
- 6 large leeks (white and light green parts), diced and rinsed
- 4 celery stalks, diced
- 4 medium carrots, diced
- 4 C chopped green cabbage
- 4 potatoes, diced
- 1/4 C minced garlic
- 3 cans cannellini beans, drained and rinsed
- 12 C vegetable broth
- 1 C chopped basil
- 1 T salt
- 1/2 t pepper
Place the leeks, celery, and carrots in a large stockpot with some olive oil. Saute for 10 minutes over medium heat. Add cabbage, potato, garlic, beans, and chicken stock and bring the soup to a boil over high heat. Reduce the heat to medium and cook uncovered for 15 minutes (or until the potatoes are tender). Add the basil, salt and pepper.
Adapted from Forks Over Knives–The Cookbook (Tuscan Bean Soup)
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January 28, 2012 at 6:46 pm
· Filed under Main Dish
The entire family loves this one!
- 1 large onion, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- 3 pounds ground beef (or small pieces of stew meat)
- 3 cans (14.5 oz. each) diced tomatoes (or 5 1/2 C diced fresh tomatoes)
- 1 1/2 T chili powder
- 1 1/2 T ground cumin
- 1 T salt
- 1/2 t pepper
- dash of cayenne
- 9 C water
- 1 1/2 pounds dry lentils (about 3 3/4 C), rinsed
Optional, for serving:
- shredded cheese
- sour cream
- chopped fresh cilantro
- hot sauce
- tortilla chips
In a large stock pot, saute onion and bell pepper in coconut oil over medium-high heat until half-cooked. Add garlic. Cook for 3 or 4 minutes. Add ground beef or stew meat. Cook, drain, and return to pan. Add tomatoes, spices, and water. Cover and bring to a boil. Simmer covered, on medium-low heat for at least 30 minutes. Add lentils and stir. Cover and simmer for an additional 60 minutes or until lentils are tender. Continue simmering until you reach the desired thickness. Serve hot, with optional ingredients of your choice. Enjoy!
Easy Slow Cooker recipe:
If you use beef stew meat, you can make this chili start-to-finish in your slow cooker. If you choose to use ground beef instead, brown it in a pan on the stove, drain the grease, and then add it and other ingredients to a 6 quart slow cooker. (It will barely fit.) Cook on low for about 6 hours.
From tammysrecipes.com
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December 28, 2008 at 5:43 pm
· Filed under Main Dish
- 4 1/2 lb. center cut chuck roast, all visible fat removed, koshered
- 3 qts. water
- 1 large onion, peeled and quartered
- 2 small bay leaves
- 4 1/2 C diced potatoes
- 1 1/2 C sliced celery
- 3 C thickly sliced carrots
- 1/2 C uncooked pearled barley
- 3 T dried thyme leaves
- 1 1/2 t salt
- 1/2 t pepper
In a large stockpot, combine roast, water, onion, and bay leaves. Bring to a boil. Reduce heat to simmer and cook until meat is tender, about 3 hours. Remove meat from pot and set aside. Strain broth and skim off fat. Cut meat into pieces. Place strained broth, meat, and remaining ingredients into stockpot and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20-25 minutes. Serve hot.
(adapted from www.torahbytes.org)
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