Main Dish Recipes

Chicken ‘n Noodles

  • 1 1/2 pounds boneless and skinless chicken breast halves
  • 6 large carrots, thickly sliced
  • 4 celery stalks with leaves, cut in 1″ pieces
  • 1 sweet onion, chopped
  • 2 1/2 t salt
  • 1 t pepper
  • 5 C water
  • 2 t dried basil leaves
  • 3 1/2 C dry noodles

Put carrots, celery, and onion in bottom of 6 quart slow cooker.  Add the chicken.  Top with salt, pepper, and water.  Sprinkle basil over top.  Cover and cook on low  until done (6-8 hours).  Turn slow cooker to high and add noodles.  Stir well and cover.  Cook for 1 hour.

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Chicken and Peppers with Creamy Pesto

  • 2 T lemon rind
  • 2 T lemon juice
  • 2 T minced garlic
  • 2 T olive oil
  • 1 1/2 t salt
  • 3/4 t pepper
  • 3 pounds chicken tenders

Combine all sauce ingredients and marinate chicken.

  • 3 bell peppers, your choice of color, cut into 1″ pieces
  • 2 sweet onions, cut into wedges

Place the  vegetables on a parchment-lined jelly roll pan and broil for 13 minutes or till done, turning occasionally. Broil the chicken, turning once for a total of 19 minutes.

  • 1/2 C organic Greek yogurt
  • 1/2 C sour cream
  • 1/4 C pesto

Combine the above.  Serve sauce with the chicken and vegetables over brown rice.

from myrecipes.com

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Chicken Breasts with Cucumber Salsa for Four

  • 4 boneless, skinless chicken breast halves
  • 3/4 t salt, divided
  • 1/4 t chili powder
  • 1 1/4 C cucumber, peeled and chopped
  • 1 C grape tomatoes, halved
  • chopped onion (of your choice and amount)
  • 1/2 C avocado, peeled and chopped
  • 2 T fresh cilantro, chopped
  • 2 T fresh lime juice
  • 1/2 jalapeño pepper, seeded and finely chopped

Combine 1/4 t salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well.  Heat a pan over medium-high heat.  Add olive oil to coat bottom.  Sprinkle 1/2 t salt and 1/4 t chili powder evenly over chicken; add chicken to pan.  Cook for 6 minutes on each side or until done, and remove from heat.  Serve with the salsa and brown rice.

slightly adapted from myrecipes.com

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Chicken Chowder

  • 5 C sliced organic carrots
  • 44 oz. chicken broth
  • 2 large broccoli florets or 20 oz. frozen broccoli (or peas)
  • 1 sweet onion, chopped fine
  • 1 C celery, sliced
  • 2 t salt
  • 1/2 t pepper
  • 1 C milled oat flour (blend or process 1 C oats)
  • 3 1/2 C milk
  • 12 oz. Swiss cheese, optional
  • 3-4 C diced cooked chicken

Combine carrots, broth, onions, celery, broccoli, salt, and pepper in a large pot.  Bring to a rolling boil over medium high heat.  Simmer 10 minutes. Whisk flour into milk and add to the pot. Add chicken also. Bring the pot to a rolling boil again and then let simmer another 10 minutes. Remove from heat.  Stir in cheese.  Serves 12.

We serve this with rice.

(Adapted from urbanhomemaker.com  They used leftover turkey and turkey broth.)

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Chicken Gravy and Biscuits

  • 12 C chicken broth (divided)
  • 1 large sweet onion, chopped
  • 6 C frozen mixed vegetables
  • 6 C cooked, cubed chicken
  • 3 cloves garlic, minced
  • 1 T salt
  • 1 t parsley
  • 1/4 t pepper
  • 1 1/2 C flour
  • 1 1/2 C milk

Biscuits Supreme

Pour 6 cups of broth in a large stock pot. Add onions and vegetables. Bring to a boil and simmer for 10 minutes.  Add chicken, seasonings, and 6 more cups of broth.  Bring to a boil and simmer for 10 more minutes.  In a bowl, whisk together the flour and milk, removing lumps.  Slowly pour into simmering mixture while bringing to a boil again, stirring constantly.  Boil for several minutes, until thickened into a gravy.  Serve over hot biscuits.  Serves 12

adapted from tammysrecipes.com

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Chicken Squash Bake

  • 8 boneless skinless chicken breast (2 1/2 to 3 pounds)
  • garlic salt (or garlic and salt)
  • lemon pepper seasoning
  • 20 cups yellow squash (or zucchini), sliced 1/4″ thick (cut large slices in half as well)
  • 3 T olive oil
  • 12 oz fresh spinach
  • shredded cheddar cheese

Place chicken in two 9″ x 13″ baking dishes lined with parchment paper. Sprinkle the chicken liberally with garlic salt and lemon pepper. Bake at 350 for 1 hour.

After the chicken has been cooking for about 30 minutes, heat olive oil in a large pan. Saute the squash (or zucchini) until tender. Add the spinach. Cook just until the spinach is wilted. Remove from heat.

Once the chicken is done cooking, take it out of the oven and top with the warm squash and spinach.  Sprinkle with cheese. Broil for 5 minutes to melt the cheese, then serve.

Great with Greek potatoes.

recipe from Tammy’s Recipes

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Chicken Tetrazzini

  • 3 C diced cooked chicken
  • 13 oz pasta of choice
  • 2/3 C melted butter
  • 2/3 C flour
  • 2 1/3 C milk
  • 10 oz. chicken broth (or substitute more milk)
  • 1/3 C cooking sherry or white grape juice
  • 1/2 t salt
  • 1/2 t paprika
  • 1/4 t nutmeg
  • 1/2 C Parmesan cheese

Cook pasta according to package directions until just barely tender; drain.  In a large pot, make the sauce by blending flour into melted butter and cook and stir over medium heat about 1 minute; remove from heat.  Blend in milk and chicken broth.  Return to heat; cook over medium-high and stir until thickened.  Remove from heat.  Blend in sherry and salt.  Sprinkle on and blend in paprika and nutmeg.  Mix pasta and chicken in with the sauce and place in a lightly oiled 13″ x 9″ baking dish.  Top with Parmesan cheese.  Bake at 350 degrees for 20-30 minutes until bubbly.

(slightly adapted from urbanhomemaker.com  They used leftover turkey and turkey broth, and add mushrooms when adding sherry.)

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Chicken-Broccoli Bake

  • 16 oz. chicken broth
  • 1 1/3 C brown rice
  • 20 oz (or more) frozen chopped broccoli
  • 6 T coconut oil
  • 6 T flour
  • 2 t salt
  • pinch of pepper
  • 4 C milk
  • 3 C cubed cooked chicken
  • Swiss cheese, shredded

In small saucepan, bring the chicken broth and brown rice to boiling. Simmer, uncovered, 25 minutes.  Remove from heat; let stand, covered, 10 minutes.  Cook broccoli and drain.  Melt coconut oil in large pot; stir in flour, salt, and pepper.  Add milk.  Over medium-high heat, cook and stir till bubbly. Remove from heat.  Stir in chicken, rice, and broccoli.  Bake in a large 13 x 9″ baking pan for 35 minutes at 350 degrees, topping with Swiss cheese for the last 10 minutes.

12 servings

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Chickpea Stew

DSCN4756

  • 1/4 C olive oil
  • 1 sweet onion, chopped
  • 6 cloves garlic, crushed
  • 1 T ground cumin
  • 6 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
  • 3 (15 oz) cans diced tomatoes
  • thyme (12 sprigs fresh, 1 1/2 t. ground, or 1T dried leaves)
  • 1 T lemon juice
  • 1 T honey
  • 42 oz. chicken broth
  • 1/2 t salt
  • 1/4 t pepper
  • parsley (1/2  c chopped flat leaf or 3 T dried leaves)
  • couscous

Place onion in the oil over medium heat.  Cook until wilted.  Add garlic; cook another minute.  And cumin; cook 1 more minute.  Add next ingredients (through pepper).  Bring to a boil.  Reduce the heat and simmer, uncovered, for 15-20 minutes.  Stir in the parsley and serve over couscous.

I have already tripled this recipe, which I found in the St. Petersburg Times years ago.

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Chili with Beans and Peas

  • 3 (16 oz) cans Great Northern Beans, rinsed and drained
  • 3 (16 oz) cans pinto beans, rinsed and drained
  • 3 (15 oz) cans diced tomatoes
  • 1 large sweet onion, chopped
  • 3 C frozen peas
  • 9 oz tomato paste
  • 1 T chili powder
  • 1 T dry mustard
  • 2 t ground cumin
  • 1 1/2 t dried oregano leaves

Combine all ingredients in slow cooker.  Cover and cook on low 4 to 5 hours.

Serve with Natural Tostitos

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