Entree Recipes
Stuffed Eggplant
Description:
This is a great way to use up all those eggplants from your garden! This can be served as a fantastic meatless meal.
Ingredients:
1 medium eggplant, washed thoroughly
1 t. garlic salt
1 small red onion chopped finely
2 T. olive oil
¾ c soft bread crumbs
½ c fresh mushrooms, chopped
½ cup Parmesan cheese, shredded not grated
Instructions:
Cut eggplant in half lengthwise. Scoop out pulp, leaving a ¼” thick shell. Set shells aside. Chop pulp finely and place into colander. Sprinkle with salt, and let stand 30 minutes to remove excess moisture. Pat dry with paper towel.
Preheat oven to 350. Grease an 8 inch baking pan.
In skillet over medium high heat, sauté onion and eggplant pulp in oil until tender. Remove from heat and add rest of ingredients, except for cheese. Spoon mixture into shells and place into prepared pan.
Bake uncovered 15 minutes, sprinkle with cheese, and bake until cheese is melted, about 5 minutes more.
Serve warm.
Shepherds Pie
Description:
An excellent way to get kids to eat their veggies! You can use whatever vegetables your family likes. Save time by using instant mashed potatoes, or leftovers.
Ingredients:
6 large potatoes, peeled and cubed
1 ½ pound ground beef
½ cup onion, chopped
1 cup tomato sauce
1/8 t. Worcestershire sauce
½ t. sea salt
½ t. freshly ground black pepper
1-15 oz. can French-style green beans, drained
1-15 oz can whole corn, drained
2 T. flour
3 T. water
2 T. milk
2 T. butter
1 cup shredded cheddar cheese
Instructions:
Preheat oven to 350. Grease a 9 x 13 inch baking pan.
In a large pot, boil potatoes 15 minutes. In skillet, brown ground beef and onion, drain fat. Add to skillet the Worcestershire sauce, tomato sauce, salt, pepper, beans and corn. Heat through. Mix flour and water until smooth, add to skillet. Cook until warm. Spread into prepared pan.
Drain potatoes and mash with milk and butter. Spread potatoes over beef mixture.
Bake uncovered 30 minutes, sprinkle with cheese, and bake until cheese is melted, about 5 minutes more.
Serve warm.
Potluck Lasagna
Description:
This is a favorite entrée at all our church functions. The committee always asks me to bring two pans, and it is one of the first dishes to be eaten!
Ingredients:
1-12 oz tub small curd cottage cheese
½ c grated Parmesan cheese
2 eggs, beaten
¼ c dried parsley
1 t. onion powder
½ t. dried basil
½ t. dried oregano
1/8 t. pepper
2 cups finely shredded mozzarella cheese
1-32 oz jar spaghetti sauce (Bertolli’s Roasted Garlic and Onion is what I use)
9 uncooked lasagna noodles
¼ cup water
1 pound ground beef, browned and drained
Instructions:
Preheat oven to 375.
In a large bowl, mix the first 8 ingredients until well blended. In another bowl, mix spaghetti sauce and ground beef.
In a 12x8x2 inch baking dish, spread ¾ cup of the meat sauce on the bottom. Layer 3 noodles on top of the sauce. Cover the noodles with 1/3 of the cheese mixture, then 1/3 of the meat mixture, then 1/3 of the mozzarella. Repeat the noodles, cheese meat, mozzarella layers until the pan is full. Pour water around the edge of the pan. Spray a piece of foil with cooking spray, and cover the pan, sprayed side down. (This will prevent the mozzarella from sticking to the foil.)
Bake 45 minutes. Uncover and bake 15 minutes more, until mozzarella is bubbly and browned slightly.
Ham Salad
Description:
This is a creative way to use up that leftover Easter Ham. This filling is a great way to serve a lot of people while stretching your grocery budget.
Ingredients:
4 cups cooked ham, ground
4 cups celery, finely chopped
1 cup salad dressing or mayonnaise
¼ cup dried minced onion, or 1 cup finely minced fresh onion
¼ cup lemon juice
1 cup finely shredded cheddar cheese
Instructions:
In a large bowl, mix all ingredients together. Serve with crackers for dipping, or make into sandwiches.
Grandmas Meatloaf
Description:
This quick and easy meatloaf is one that my grandma made when she was running short of time. Using a box of stuffing makes this a very quick dish to prepare, and it tastes great!
Ingredients:
1 pound ground beef
1 box Pork Flavor Stuffing Mix
1 egg, beaten
1 cup ketchup or tomato sauce
Instructions:
Preheat oven to 350.
In a large bowl, mix all ingredients together until moistened evenly. Place in loaf pan, and bake for 50-60 minutes, or until browned and done all the way through. Let sit for 5 minutes before cutting.
Chicken Shawarma
Description:
Serve this tasty sauce over hot grilled chicken breasts. The sauce is super easy to make in a blender, and adds a zing to low-fat chicken breasts.
Ingredients:
3 cloves garlic
1 cup tahini
3 cups water
½ cup lemon juice
¼ t. sea salt
Instructions:
Place garlic and tahini in blender. Process until chopped. Keeping the blender going, add water slowly. Add lemon juice and blend until creamy. Add salt to taste.
Serve over grilled chicken breast.
Asian Noodles
Description:
You can use any Asian noodles with this sauce. In a pinch, spaghetti or linguini will also work. This is a delightful sauce.
Ingredients:
½ c chicken broth
1 ½ T. fresh ginger root, minced
3 T. soy sauce
3 T. peanut butter
2 T. agave nectar or honey
3 cloves garlic, minced
4 t. fresh cilantro, chopped
¼ cup Napa Cabbage or bok choy, cut into ribbons
¼ cup peanuts, chopped
8 oz Asian noodles, cooked
Instructions:
Combine first six ingredients is small saucepan. Cook over medium heat until peanut butter melts, and mixture is heated through.
Pour drained hot noodles into a serving bowl. Pour sauce over noodles, and toss to coat thoroughly. Garnish with cilantro, napa cabbage, and peanuts.
Arroz con Pollo
Description:
This dish is a standard, variations are found in Mexican restaurants all over. Here is one version that is quick, which uses a boxed rice dinner.
Ingredients:
Olive oil for frying
½ cup onion, chopped
4 cloves garlic, minced
4 boneless skinless chicken breasts, cut into 1 inch pieces
1 pound chorizo
1 large red pepper, chopped
1 large green pepper, chopped
2 packages chicken flavor rice dish (Rice a Roni will work)
Instructions:
Saute onion in olive oil in large sauté pan. Add garlic to pan and saute until tender. Add chicken breasts, and crumbled chorizo. Cook until almost done, stirring frequently. Add peppers and cook until done. Add the rice to the pan, and continue to sauté until rice is browned. Add seasoning packets and amount of water indicated on box. Cover and simmer on low until water is absorbed.
Turkey Tetrazzini Recipe
Description:
A childhood favorite! This is a great way to use up Thanksgiving leftovers, or take advantage of a sale at the grocery store. Make ahead and freeze for a quick dinner.
Ingredients:
12 oz spaghetti
1 ½ T. butter
¼ cup onion, chopped
¼ t. garlic powder
2-10.75 oz cans cream of mushroom soup
1 cup chicken broth
1 t. seasoned salt or Mrs. Dash
3 cups American Cheese, shredded
4 cups cooked turkey, cubed
2 T. fresh parsley, chopped
2 T. red bell pepper, finely diced
Instructions:
Preheat oven to 350. Coat 2-quart baking dish with cooking spray.
Cook spaghetti according to package directions. Drain well.
In large saucepan, melt butter and cook onion 5 minutes, or until tender and translucent. Add soup, broth, seasoned salt, and 1 ½ cups cheese. Cook and stir until cheese is melted and mixture is smooth and creamy. Add spaghetti and turkey and mix well. Pour into prepared dish, and cover with foil.
Bake for 30 minutes, or until hot and bubbly. Remove foil, sprinkle with remaining cheese, bake until cheese melts. Sprinkle with parsley and bell pepper. Serve warm.
White Pizza Recipe
Description:
A great garlicky treat! A quick and easy weeknight supper that uses cooked chicken and pre-baked crust.
Ingredients:
1-12 inch pre-baked pizza crust
1 cup Alfredo Sauce
2 cups diced cooked chicken
2 T. butter, melted
1T. olive oil
3 T. minced garlic
2 t. Italian seasoning
4 T. Parmesan cheese, grated
1 cup shredded Mozzarella cheese
Instructions:
Preheat oven to 375. In a small bowl, mix butter, olive oil, garlic, Italian seasoning, and cheese. Spread sauce on crust, sprinkle chicken over sauce, sprinkle Mozzarella cheese over chicken.
Bake for 10-15 minutes, until crust is light brown and toppings are warm and cheese is melted.
