Main Dish Recipes

Pesto Salmon

  • salmon fillets
  • pesto
  • Parmesan cheese

Line baking dish with fillets (skin side down).  Spread a generous amount of pesto over each fillet, and sprinkle liberally with Parmesan cheese.  Bake at 350 degrees for 25 minutes.  Serve over brown rice.

We suggest that you saute zucchini and onion on the side.  Enjoy!

Print this Recipe Comments

Potato and Leek Soup

In the CrockpotIn the Crockpot

  • 1 1/2 pounds chicken (chopped or diced, cooked and drained)
  • 6 C chicken broth
  • 5 potatoes, diced
  • 2 1/4 C chopped cabbage
  • 2 leeks, diced
  • 1 sweet onion, chopped
  • 3 carrots, diced
  • 1/4 C chopped fresh parsley
  • 1 T salt
  • 2 t paprika
  • 2 small bay leaves
  • 3/4 C sour cream, optional

Combine all ingredients through paprika in slow cooker.  Add bay leaves.  Cover and cook on low 8-10 hours or on high 4-5 hours.  Remove and discard bay leaves.  Stir in sour cream and serve.  Makes 9-12 servings.

Serve with biscuits.

(adapted from Favorite All Time Recipes)

Print this Recipe Comments

Quinoa Chicken Parmesan Casserole

Quinoa Casserole

1 can (24 oz) spaghetti sauce
1 cup quinoa
2 cups water
4 cloves minced garlic
1 tsp dried oregano
1 1/2 lbs boneless, skinless chicken breasts
1 cup bread crumbs
1 tsp Italian seasoning
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional: chopped fresh parsley

In a 9″ x 13″ baking dish, add the spaghetti sauce, quinoa, water, garlic, and oregano. Stir slightly to combine. Slice the chicken into tenderloins, and place in the sauce. Bake at 400 for 30 minutes. Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked for 30 minutes, take out of the oven and stir. Sprinkle with the breadcrumb and cheese mixture. Bake for another 20-25 minutes, or until the quinoa is absorbed in the liquid and the chicken is completely cooked through. Serve & garnish with parsley if desired.

Adapted from Chelsea’s Messy Apron

Print this Recipe Comments

Quinoa-Stuffed Peppers

  • 1 large sweet onion, chopped
  • 3 T coconut oil
  • 3 ribs celery, finely chopped (3/4 C)
  • 1 1/2 T ground cumin
  • 3 cloves garlic, minced
  • 16 oz. frozen spinach (If possible, thaw overnight)
  • 2 C hot water (to thaw the spinach)
  • 3 (15 oz.) cans diced tomatoes
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 C quinoa, rinsed
  • 4 large carrots, grated (2 1/4 C)
  • 8 oz. pepper jack cheese, shredded or sliced
  • 6 large red bell peppers, sliced, ribs removed

Heat oil in a large pot over medium heat. Add onion and celery; cook 5 minutes or until soft. Add cumin and garlic; cook 1 minute. Stir in spinach, hot water, tomatoes, black beans, quinoa, and carrots. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Place pepper slices in the bottom of two 13×9 pans. Spoon quinoa mixture over peppers. Bake at 350 for 20 minutes. Layer with cheese and bake an additional 10 minutes.

Adapted from

Print this Recipe Comments

Roasted Cauliflower and Chickpea Stew

  • 1 1/2 t turmeric
  • 1 1/2 t cumin
  • 1 1/2 t cinnamon
  • 1 t salt
  • 1 t coriander
  • 1/2 t cardamom
  • 1/2 t paprika
  • 1/4 t pepper
  • 1 1/2 cauliflower heads, cut into small florets
  • 8 medium-sized carrots, peeled and cut into 1 1/2″ pieces
  • olive oil
  • 2 medium sweet onions, chopped
  • 9 garlic cloves
  • 3 15-oz cans chickpeas, drained and rinsed
  • 3 15-oz cans diced tomatoes
  • 1/2 C parsley leaves, stems removed, roughly chopped
  • toasted slivered almonds (optional)

Preheat the oven to 475 degrees.

Mix the spices in a small bowl.

Place the cauliflower florets and carrot pieces on a large baking sheet covered with parchment paper. Drizzle generously with olive oil. Sprinkle half of the spice mixture over the veggies, then toss.

Bake for 20 minutes. Remove from heat and set aside. (Turn the oven off.)

Heat 3 T olive oil in a large stock pot on medium-high. Add onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook for 2-3 more minutes, stirring constantly.

Add the chickpeas and tomatoes. Stir in the veggies. Bring everything to a boil, then reduce to medium-low, cover part way and cook for another 20 minutes. Stir occasionally, adding a little water if needed.

Remove from heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts (optional). Enjoy over couscous or quinoa.

adapted from

Print this Recipe Comments

Salmon Loaf

  • 30 ounces of canned Alaskan salmon
  • 3 to 5 eggs
  • 1 C celery, finely diced
  • 1  C sweet onion, finely diced
  • 1 C oatmeal (or bread crumbs)
  • 1/4 C lemon juice
  • 1 t salt
  • 1 t dried dill weed
  • 1/4 t pepper
  • fresh parsley, chopped (optional)

Remove bones and skin from canned salmon.  Mix with other ingredients.  Form into a loaf and place in the center of glass pan.  Bake at 350 degrees for 50 minutes.

These can also be made into patties and cooked in a skillet.

Print this Recipe Comments

San Marino Beef

  • 1 C flour
  • 2 t salt (omit if kosher salt has already been applied)
  • 1 t pepper
  • 3 pounds stew meat
  • 2 (14.5 oz) cans tomato sauce
  • 8 carrots, chopped
  • 1/2 sweet onion, chopped
  • 4 t Italian seasoning
  • 2 t soy sauce
  • 4 bay leaves
  • 1 large broccoli floret, separated
  • hot cooked rice

Combine flour, salt, and pepper in small bowl.  Coat stew meat with flour mixture.  Place in slow cooker on low for 1 hour.  Combine tomato sauce, carrots, onion, Italian seasoning, and soy sauce in bowl; pour over meat. Place bay leaves in sauce and continue cooking on low for up to 4 hours.  Top with broccoli and cook 1 more hour.  Serve over rice.

Adapted from “Favorite All Time Recipes”

Print this Recipe Comments

Santa Fe Soup

  • 1 1/2 – 2 pounds ground beef
  • large sweet onion, chopped
  • 1 large garlic clove, minced
  • 14 oz. can diced tomatoes
  • 16 oz. can pinto beans, drained and rinsed
  • 16 oz. can black beans, undrained
  • 10 oz. can Ro-Tel tomatoes
  • 16 oz. can kidney beans, drained and rinsed
  • 2 (15 oz.) cans organic corn, drained (or 12 oz. frozen)
  • 1/4 C dry ranch dressing mix, optional
  • 1/4 C ketchup
  • 2 T organic soy sauce, optional
  • 2 t chili powder
  • 1 t ground cumin
  • 1/8 t pepper, optional

Brown ground beef, adding onion and garlic halfway through.  Drain.  Combine all ingredients in large stock pot.  Simmer until heated through.  Serve with shredded cheese, organic corn chips, and sour cream.

Optional:  Add 2 C water and simmer for 2 hours or put it all in a crock pot for the day.

Thank you, Julia!  This recipe is delicious!  Hope you don’t mind my little adaptations.  🙂

Print this Recipe Comments (1)

Santa Fe Stew Ole

  • 2 T coconut oil
  • 1 sweet onion, chopped
  • 3 pounds beef stew meat or ground beef

Saute onion in oil over medium-high heat in large pot. Add stew meat and cook till brown.  Add the following:

  • 1 (10 oz) can Ro-tel diced tomatoes with green chilies, undrained
  • 3 (15 oz) cans diced tomatoes
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 4 medium carrots, cut into 1/4 inch slices
  • 1/4 C flour
  • 1/4 C ketchup
  • 2 cloves garlic, crushed
  • 2 t chili powder
  • 1 t ground cumin
  • 1 t salt

Mix and bring to a boil over medium-high heat; reduce heat to low and cook, covered, for 30-40 minutes.

Serve with organic tortilla chips and shredded cheese.

(slightly adapted from Favorite All Time Recipes)

Print this Recipe Comments

Shepherd’s Pie

  • 1 sweet onion, chopped
  • 3 cloves garlic, minced
  • 3 pounds ground beef
  • 1 1/4 C ketchup
  • 1 C water
  • 1/3 C soy sauce
  • 3 T vinegar
  • 3 T mustard
  • 2 t chili powder
  • 3 1/2 to 4 pounds frozen mixed vegetables
  • 5 pounds potatoes
  • 1/4 C butter
  • 2 C shredded cheddar cheese, divided
  • salt and pepper

1. In a large skillet, saute onion in 3 T coconut oil, adding garlic halfway through. Add ground beef and cook till brown. Drain and rinse. Return to skillet and add ketchup through chili powder.

2. Cook frozen vegetables as instructed on bag. Drain and set aside.

3. Peel and cut potatoes; boil until tender (15 minutes). Drain and mash. Mix in butter and 1 1/2 C shredded cheese. Add 1 t salt and 1/4 t pepper; set aside.

4. Lightly oil the sides of a large roasting pan. Spoon the ground beef mixture into the bottom. Stir in the vegetables. Salt and pepper liberally. Spread the mashed potatoes over the top. Sprinkle with remaining 1/2 C cheese.

5. Cover and bake at 375 degrees for 40 minutes. If you prefer your pie crispy and golden brown, leave uncovered.

Print this Recipe Comments