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Category: Main Dishes

main dish recipes

  • Rachel’s Jambalaya

    2 cups of white or brown rice
    1 tablespoon of olive oil
    1 tablespoon of butter
    1 package of Pork Keilbasa
    1 cooked chicken breast, cubed
    1 onion, chopped
    2 ribs of celery, chopped
    1 tablespoon flour
    1 bay leaf
    Hot Sauce or Cayenne Pepper to taste
    1 14 ounce can of diced tomatoes
    1 14 ounce can of low sodium chicken broth
    2 teaspoons cumin
    1 teaspoon chili powder
    1 teaspoon poultry seasoning
    1 teaspoon Worchestershire Sauce

    In a large non-stick skillet over medium heat with olive oil and butter, cook chicken until brown and cube, about 3 minutes.  Add sausage and cook 3 more minutes.  Add onion, celery and cayenne and cook for 2 minutes.  Sprinkle flour over the mixture and stir constantly for 2 minutes.  Stir in tomatoes and broth.  Season with cumin, chili powder, poultry seasoning and Worchestershire sauce.  Bring to a boil, then remove from heat.  Stir until thickened.

    Serve over rice or with rice on the side.

  • Chicken and Summer Squash Tostadas

    1 teaspoon ground cumin
    1/4 teaspoon each of salt and pepper
    2 teaspoons of canola oil
    12 ounces of chicken tenders
    1 cup of chopped red onion
    1 can of whole corn kernels
    1 cup of chopped zucchini and/or yellow squash
    1/2 cup of salsa verde (such as Herdez)
    3 tablespoons of chopped cilantro, divided

    1 cup of shredded Monterey Jack or Jalapeno Pepper Jack Cheese

    Rub chicken with cumin, salt and pepper and grill on BBQ or cook on stove top in a large non-stick pan over medium high heat.   In another large non-stick pan, cook onion, corn, and zucchini/squash mixture.  Saute for 3 minutes or until soft.  Add cubed chicken from grill or pan.  Stir in salsa and cilantro and cook until water evaporates, about 5 minutes.  Stir frequently.

    Preheat broiler.  Layer two tortillas at a time on a pan.  Spray with cooking spray and broil for 3 minutes or until lightly brown.  When all the tortillas are broiled, spoon chicken mixture and a handful of cheese in the center of the tortilla and return to broiler for 2 more minutes or until cheese melts.  Continue with all of the tortillas.  Sprinkle tostadas with cilantro and serve immediately.

    Grilled Summer Tostadas
    Grilled Summer Tostadas

  • Italian Squash and Sausage Tart

    1 1/2 cans refrigerated crescent rolls

    2 tsp dijon mustard

    1/4 cup butter or margarine

    1 1/2 lbs of yellow squash and/or zucchini

    1 medium onion

    1 garlic clove, pressed

    1 Tbsp fresh basil or 1 tsp dried basil

    2 tsp chopped fresh oregano or 1/2 tsp dried oregano

    2 tsp chopped fresh thyme or 1/2 tsp dried thyme

    1/2 tsp salt

    1/2 tsp fresh ground pepper

    2 large eggs

    1/4 cup lowfat milk

    2 cups shredded part skim mozzarella cheese

    2 links of chicken sausage

    Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.  Bake at 375 for 6 minutes or until lightly browned.

    Remove from oven and gently press down dough with wooden spoon.  Spread crust with mustard and set aside.

    Melt butter in a large skillet over medium-high heat.  Add squash, onion and garlic; saute 7 minutes or until tender.  Remove from heat; stir in next 5 ingredients (basil through salt and pepper).

    Sear sausage for 3-4 minutes and then chop and add to the vegetable mixture.  Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture.  Pour over crust.  Bake at 375 for 20 04 25 minutes.  Test by inserting a knife into the center, the tart is ready if the knife comes out clean.

    Note: A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.  You cannot taste the mustard but can add more to taste if desired.  Chicken sausage can be subbed for regular sausage or soy based sausage for a vegetarian option.

    Here is a Video showing ‘before’ and ‘after’ the oven

  • Chicken Breasts Stuffed with Artichokes, Lemon and Herbed Goat Cheese

    1 1/2 tablespoons of Italian-seasoned breadcrumbs
    1 teaspoon grated lemon rind
    1/4 teaspoon salt
    1/4 teaspoon fresh ground pepper
    1 (6 ounce) jar of Marinated artichoke hearts, drained and chopped
    1 3 ounce package of herbed goat cheese
    2 (6 ounce) boneless, skinless chicken breast halves

    Cooking Spray

    Preheat the oven to 375 degrees.  Combine first 6 ingredients and stir well.  Place each half breast between 2 sheets of heavy duty plastic wrap or parchment paper and pound with a meat mallet.  Top each breast half with 2 tablespoons of the cheese mixture and roll up. Tuck in the sides and secure with wooden picks or skewers.

    Heat a large non-stick skillet coated with cooking spray over medium-high heat.  Add chicken to the pan and cook for three minutes on each side or each side or until brown.  Wrap handle of pan with foil and bake at 375 for 15 minutes or until the chicken is done.  Yields 2 servings

  • Pork Tenderloin with Spicy Southwest Pesto and Spanish Rice

    Pesto:
    2 cups fresh cilantro leaves
    1 tablespoon finely chopped jalapeno pepper
    1/4 cup toasted pecans
    2 cloves garlic, peeled
    1/4 cup lime juice
    1/4 cup fresh clementine or orange juice
    1/2 cup grated Parmesan
    Salt and freshly ground black pepper
    1/2 cup canola oil

    Spanish rice:
    1 teaspoon olive oil
    1/2 cup diced onions
    1/2 cup diced red bell pepper
    1/2 cup diced green bell pepper
    1 tablespoon chopped garlic
    3 cups chicken stock
    2 cups basmati rice
    1 teaspoon salt
    1/4 teaspoon black pepper
    2 teaspoons chopped fresh cilantro leaves, for garnish
    4 (8-ounce) pork tenderloins

    Prepare the pesto by combining all of the ingredients in a food processor and blending well.

    To prepare the Spanish rice, heat the olive oil in a large pot over medium

    heat. Saute the onions, bell peppers, and garlic, and cook for

    approximately 5 minutes. Add the chicken stock and rice to the pot and

    stir gently. Bring the liquid to a boil, reduce heat and simmer for 20

    minutes. Season with salt and pepper.

    Preheat the oven to 350 degrees F.

    In a hot skillet, sear all of the pork tenderloins to seal in the juices

    and finish cooking in the oven for 30 to 45 minutes. When ready, slice

    against grain of meat and serve.

    To plate, place a spoonful of the

    rice on a plate, top with slices of pork tenderloin, and drizzle some

    of the pesto on top of the pork. Garnish with cilantro.