Main Dish Recipes

Almond-Crusted Chicken Fingers

  • 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).


Excellent served with Roasted Vegetables.

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Autumn Chili

  • 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

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Baja Chicken Tacos

  • 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

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Baked Beef Stew

  • 3 cans (15 oz.) diced tomatoes
  • 2 1/4 C water
  • 1/2 C flour
  • 1 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 or until meat and vegetables are tender. Serve in bowls.

from Taste of Home Most Requested Recipes

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Baked Ziti with Ricotta

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


  1. Cook pasta according to instructions on the box. Drain, rinse under cold water, and set aside.
  2. 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.
  3. 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.
  4. Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish and set aside.
  5. 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.
  6. 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.
  7. 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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Basil Potato Soup

  • 6 large leeks (white and light green parts), diced and rinsed
  • 4 celery stalks, diced
  • 4 medium carrots, diced
  • 4 C chopped green cabbage
  • 2 large russet potatoes, peeled and diced
  • 1/4 C minced garlic
  • 3 cans cannellini beans, drained and rinsed
  • 12 C chicken stock
  • 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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Beef and Lentil Chili

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.


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Beef and Veggie Pasta

  • 1 sweet onion, chopped
  • 2 T minced garlic
  • 3 pounds lean ground beef
  • 1 t salt
  • 1 1/2 t dried basil leaves
  • 1 1/2 t dried thyme leaves
  • 1 1/2 t Italian seasoning
  • 3 cans (15 oz.) diced tomatoes
  • 32 oz. beef broth
  • 1/2 C cooking wine
  • 1 1/2 pounds carrots, thinly sliced
  • 3 C pasta, your choice
  • 32 oz. frozen peas
  • grated Parmesan cheese

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic; cook for 3 or 4 minutes. Add ground beef. Cook, drain, rinse, and add to roaster, along with seasonings, tomatoes, broth, wine, and carrots.  Cover and cook at 200 degrees for 5 hours.  Add pasta and peas to roaster.  Cook at 300 degrees for an additional hour.  Sprinkle Parmesan cheese over top to serve.

(adapted from Favorite All Time Recipes)

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Beef Barley Soup

  • 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

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Beef Stew

  • 3 pounds stir fry or stew meat
  • 16 oz. bag of frozen veggies (peas, broccoli, okra, whatever)
  • 3 (15 oz.) cans diced tomatoes
  • 2 (15 oz.) can garbanzo beans (chick peas), drained OR 1 3/4 C dried beans, soaked overnight, drained and rinsed
  • 2 1/4 C water
  • 1 1/2 C beef broth
  • 1 onion, chopped
  • 3 T dried parsley
  • 1 1/2 t salt (omit if beef is koshered)
  • 1 1/2 t thyme leaves
  • 1/2 t pepper

Combine above ingredients in a slow cooker for 7-9 hours on low.

Option:  omit the bag of veggies above and add a couple zucchini or yellow squash an hour before serving.  Leftover veggies would be great dumped in it also!

(I adapted this from a cooking magazine.  They sprinkled Parmesan cheese on it, and served alongside garlic bread.)

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