Main Dish Recipes

Spinach-Zucchini Lasagna

  • 3 T coconut oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 3 medium zucchini, thinly sliced
  • 1 large green or red pepper, thinly sliced
  • 48 oz spaghetti sauce
  • 12 oz lasagna noodles
  • 3 eggs, slightly beaten
  • 24 oz small curd cottage cheese
  • 9 oz. fresh spinach (or 6 cups packed)
  • 12 oz shredded cheese of your choice

In large skillet, saute onion in oil on medium-high. Add garlic halfway through.  Add zucchini and pepper.  Cook on medium heat until tender.  Stir in spaghetti sauce; lower to simmer for 5 minutes.  Set aside. Cook noodles following package directions, soaking in water till ready to use.  In bowl, mix together eggs and cottage cheese.  Oil bottom of 2 (13″ x 9″) glass baking dishes.  Start layering lasagna with a little sauce on bottom, then half the noodles, half the cottage cheese, half the spinach, half the sauce mix, and half the cheese.  Repeat.  Bake at 350 degrees for 45 minutes.  Serves 10

This is a time consuming recipe; great to make ahead and bake later.  A side fruit and fresh bread is all that’s needed to complete the meal.

(slightly adapted from The Maximum Energy Cookbook)

Gluten-free version (half recipe):

1 1/2 T coconut oil
1/2 sweet onion, chopped
1 clove garlic, minced
2 small zucchini, thinly sliced
1/2 red bell pepper, thinly sliced
25 oz. spaghetti sauce
6 oz. spiral noodles
3 C (packed) fresh spinach (4 or 5 ounces)

Saute onion in oil on medium-high. Add garlic halfway through. Add zucchini and pepper. Cook on medium heat until tender. Stir in spaghetti sauce; lower to simmer for 5 minutes. Set aside. Cook 6 ounces of noodles according to instructions. Oil a baking dish. Place a little sauce in the bottom. Add the noodles and top with spinach. Spread sauce mix on top. Bake at 350 degrees for 45 minutes.

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Stormy Beans

  • 2 (15 oz.) cans black beans
  • 1 (15 oz.) can great northern beans, drained
  • 1 (15 oz.) can red beans, drained
  • 1 (15 oz.) can organic corn (or 2 C frozen)
  • 1 (10 oz.) can Ro-tel diced tomatoes with green chilies, undrained
  • sweet onion, chopped
  • shredded cheese
  • sour cream
  • rice

In a pot, saute onion in a small amount of olive oil, then add beans, corn, and tomatoes.  Simmer and serve with rice, topping with shredded cheese/sour cream/salsa.

(Betty Jo got this recipe from her friend Stormy.)

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Stuffed Pepper Pot

  • 6 large green (or red) peppers
  • 2 pounds ground beef
  • 1 sweet onion, chopped
  • 4 C cooked rice
  • 32 oz. spaghetti sauce, plus extra to spread on top
  • 1/4 t pepper
  • sliced cheese

Cut thin slice from stem end of pepper.  Remove seeds with teaspoon; discard.  Cook ground beef in skillet over medium heat, adding the onion half way through, and cooking meat till brown.  Drain and rinse.  Add rice, spaghetti sauce and pepper.  Stuff peppers with mixture and place in 13 x 9 inch pan, putting extra mixture around the base of the peppers.  Bake at 350 degrees for 45 minutes, topping with extra cheese for the last 10 minutes. Serve heated sauce on the side.

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Suzie’s Sloppy Joes

This is delicious served with potatoes, or as shown above with Whole Wheat Pita Bread.
  • 3 lbs. ground beef
  • onion, chopped
  • 3 cloves garlic, minced
  • 1 1/4 C ketchup
  • 1 C water
  • 1 C chopped red bell pepper
  • 2 T sucanat (or brown sugar)
  • 1/3 C soy sauce
  • 3 T vinegar
  • 3 T mustard
  • 2 t chili powder

Brown ground beef, onion and garlic in large skillet. Drain and rinse.  Place meat mixture and other ingredients in slow cooker on low for the afternoon.

(from Favorite All Time Recipes)

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Sweet Chicken Chilli

  • 2 T olive oil
  • 2 pounds ground chicken
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/4 C finely chopped green pepper
  • 4 cans (15 oz.) diced tomatoes
  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 2 cans (15 oz.) kidney beans, drained and rinsed
  • 6 T yellow mustard
  • 4 T chili powder
  • 2 T cumin
  • 2 t salt (use 1 T if using organic beans)

Heat oil in large pan.  Cook chicken, adding next three ingredients halfway through.  Drain after chicken is thoroughly cooked.  Return to pan and add the remaining ingredients.  Cover and simmer for 45 minutes, or add all ingredients to the slow cooker on low for the afternoon.

Excellent with tortilla chips and sour cream.  (The original recipe called for ground turkey.)

www.cozi.com

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Sweet Potato Burrito Bowl {one skillet}

IMG_7303

1 pound (heaping 2 cups chopped) sweet potatoes
3 Tbs olive oil, separated
1 red bell pepper (or color of choice)
1 cup white rice (Jasmine)
1 can diced tomatoes
2 cans black beans, drain & rinsed
1 cup frozen corn
3 cloves minced garlic
1 tsp cumin
1/2 tsp chili powder
2 cup vegetable or chicken broth
2 Tbs lime or lemon juice (optional)
Optional Toppings: tortilla chips,shredded cheddar cheese, sour cream, salsa, chopped cilantro, chopped tomato, avocado or guacamole

Instructions:

  1. Chop the sweet potato into small pieces.
  2. In a large skillet over medium heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don’t like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
  3. Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
  4. Cook, stirring constantly for 2-3 minutes at medium heat.
  5. Add in the diced tomatoes, black beans, corn, minced garlic, cumin, chili powder, and vegetable or chicken broth (add peppers if not been added already). Give everything a really good stir, bring to a boil, and then reduce the heat.
  6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until the rice is cooked through.
  7. Remove the lid and stir in the lime juice. Serve with optional toppings & enjoy!

Recipe from Chelsea’s Messy Apron

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Sweet-Sour Chicken

  • 3 1/2 pounds chicken breasts (skinned and boned)
  • drained pineapple, crushed or tidbits
  • 1  T cornstarch or arrowroot flour
  • 1  T water
  • 1/2 C honey sucanat (or sugar)
  • 1/2 C soy sauce
  • 1/4 C vinegar
  • 1  clove garlic, crushed
  • 1/2 t ginger
  • 1/4 t paprika

In small saucepan, combine cornstarch and water.  Add remaining ingredients, except chicken and pineapple.  Cook, stirring often over medium high heat till mixture bubbles and thickens.  Place chicken in parchment lined pan and brush with sauce.  Bake at 350 degrees for one hour, turning chicken over and brushing on more sauce after 30 minutes.  The last 15 minutes, sprinkle drained pineapple over top.

I cook 4 (16 oz.) bags of frozen oriental vegetables, and brown rice to mix with it.

(slightly adapted from Better Homes and Gardens New Cook Book-from late 70’s  🙂

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Taco Soup

  • 4 lbs. ground beef
  • 1 large sweet onion, chopped
  • 3 cloves garlic, crushed
  • 3 cans pinto beans, drained and rinsed
  • 3 cans organic corn, drained (or 6 cups frozen)
  • 3 (29 oz.) cans tomato puree
  • 1/2 C dry ranch dressing mix
  • 3/4 C ketchup
  • 1 T chili powder
  • 1 1/2 t ground cumin
  • 7 C water

Brown ground beef, adding onion and garlic half way through.  Drain and rinse.  Add remaining ingredients and simmer at least 1 hour. (Or cook ground beef and onion, drain, and add all ingredients in two slow cookers; place on low for the afternoon).  Serve with shredded cheese, tortilla chips, sour cream and salsa.

(Thanks for this recipe too, Julie!)

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Tamale Pie Casserole

  • 1 pound ground beef
  • small sweet onion, chopped
  • 3 cloves garlic, crushed
  • 2 15 oz. cans black beans (undrained)
  • 3 C organic corn (frozen or canned and drained)
  • 15 oz. tomato sauce
  • 1T chili powder
  • 1 1/2 t salt
  • 1/4 t cayenne pepper
  • Golden Cornbread ingredients (on this site)
  • 8 oz. shredded cheese

In a large skillet, brown beef with onion and garlic.  Drain and rinse.  Meanwhile, prepare Golden Cornbread recipe, placing the mix into two 13 x 9″ pans rather than one.  Bake cornbread at 375 degrees for 7 minutes.  While that is baking, add black beans, corn, tomato sauce, chili powder, salt, and cayenne pepper to the meat.  Spread this filling on top of crusts that have been removed from oven.  Top with shredded cheese and bake for 20 more minutes.  Serve with diced tomatoes, sour cream, and salsa.  (Sides of salad and refried beans)

(adapted from a homeschool magazine)

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Tammy’s Chili

  • 3 pounds ground beef, browned and drained
  • 2 large sweet onions, chopped
  • 2 peppers (We prefer red and yellow)
  • 3 cloves garlic, minced
  • 3 cans diced tomatoes (28 oz. each)
  • 3 cans kidney beans (15 oz. each), rinsed and drained
  • 2 (16 oz.) can tomato sauce
  • 2 T chili powder
  • 2 T ground cumin
  • 1 T salt
  • 1/4 t cayenne pepper
  • 1 t pepper

For serving:

  • shredded cheese
  • sour cream
  • diced avocado
  • freshly chopped cilantro
  • tortilla chips
  • salsa

In very large stock pot, combine all ingredients and bring to a boil.  Reduce heat, cover, and simmer for  1 1/2 to 2 hours, stirring occasionally.  Option: Bake at 200 degrees in a roaster all afternoon or in two slow cookers on low.

from tammysrecipes.com

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