Main Dishes

[Chelsey]

In this thread, you can find recipes for main dishes. Come take a look here when you need some inspiration!

[Chelsey]

1-1/2 C. cubed, cooked ham
1 C. shredded swiss cheese (4 oz.)
1/4 C. chopped green onions
1/2 C. Bisquick
1 C. milk
1/4 tsp salt
1/8 tsp pepper
2 eggs

Heat oven to 400 degrees. Grease a 9-inch pie plate. Sprinkle ham, cheese and onions in plate. Stir together Bisquick, milk, salt, pepper and eggs. Pour over top. Bake 35 to 40 minutes. Cool 5 minutes before cutting.

[Chelsey]

1 Loaf of French bread
2 Cups of shredded ham
1 Cup of shredded Swiss and shredded Parmesan, combined
½ Cup melted margarine
1 Teaspoon garlic powder
1½ Teaspoon oregano

Combine margarine, garlic powder and oregano.

Cut loaf once long ways, then across every two to three inches, without cutting all the way through the bread.

Pour about ¾ of the margarine mixture down into bread. Mix remaining margarine mixture with ham and cheese. Spoon ham and cheese mixture down into cracks of bread.

Bake for 25-30 minutes at 350°.

[Chelsey]

4 C flour
1 C brown sugar
2 Tbs dry mustard
2 Tbs ground cloves
2 Tbs powdered cinnamon
1 tsp pepper
1 Tbs margarine
peach juice, pickle juice, apple cider or wine
15-18 pound semi-boneless ham

Cut rind off ham.
Combine dry ingredients plus margarine and just enough juice to make a dough which can be rolled.
Wrap dough around ham using toothpicks or small skewers to attach.
Put in a cold oven and bake at 325 degrees for about 20 or 25 minutes per pound, approximately 4 ½ - 5 hours.
Remove dough, and transfer ham to different pan.
Score and glaze with brown sugar or any favorite way of glazing.
Return to 325 degree oven for approximately 25 minutes, glazing every 5 minutes or so.

[Chelsey]

3 cups cooked beef, cut up
24 to 32 ounce package frozen hash browns, thawed
1 onion, finely chopped
1 green bell pepper, finely chopped (or combination red and green peppers)
1/4 cup melted butter or margarine
1 to 1 1/2 cups beef gravy
salt and pepper to taste
Combine all ingredients in crockpot. Cover and cook on low for 6 to 8 hours. May be cooked on high for 2 to 3 hours, or doubled for a larger crockpot.
Serves 4.

[Chelsey]

1 green bell pepper, chopped
1/2 medium onion, chopped
1 can Healthy Request cream of mushroom
1 (10 oz) can Rotel tomatoes
6 oz. cooked chicken breast, cubed
4 corn tortillas, torn into pieces
1/3 C. shredded Mexican cheese

Sauté bell pepper and onion in a skillet with nonstick cooking spray. Add soup, Rotel tomatoes and chicken. In glass baking dish, alternate layers of tortillas and soup mixture. Sprinkle cheese on top. Bake at 325 for 40 minutes or until hot and bubbly.

[Chelsey]

1 small package bacon
1 package swiss cheese (8 oz.), shredded
1 large carton whipping/heavy cream (about 2 cups)
1 pie crust (pre-made is fine)
1/8 tsp. Nutmeg
1/4 tsp. Salt
4 - 5 eggs

Preheat oven to 425 degrees.
Lay the pie crust in a deep pie plate.
Cook the bacon. Once done, crumble or tear strips and place in the bottom of the pie.
In a separate bowl, mix eggs and cream together.
Add salt and nutmeg to eggs.
Stir cheese into the mixture.
Pour slowly over the bacon.
Bake for 15 minutes, uncovered at 425 degrees.
Turn heat down to 325 degrees and cook for 35 minutes.*

* If you use 5 eggs, cook time may be increased about 5 minutes. Test with a fork in the center, as you would a cake mix.

[Chelsey]

1 can cream of celery soup (undiluted)
3/4 C. water
1 T. margarine
1 lb. smoked kielbasa, cut into 1/2 in. pieces
3/4 C. minute rice (uncooked)
1 (10 oz) package frozen peas
1 (4.5 oz.) jar of sliced mushrooms, drained
1 C. shredded cheddar cheese

In skillet, combine soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat, cover and simmer 15-18 minutes or until rice is tender. Stir in peas and mushrooms. Cover and simmer 15 minutes or peas are heated through. Sprinkle with cheese; cover and let stand until cheese is melted. Serves 4-6.

[Chelsey]

2 C. cooked white rice, kept warm
1 T. vegetable oil
1 lb. boneless, skinless chicken breast, cut into strips
1 medium onion, chopped
1 small red bell pepper, sliced
1 (16 oz.) jar of salsa
1/2 C. shredded cheese (Mexican or cheddar)
Sour cream and fresh cilantro (optional)

Heat oil in large skillet. Add chicken, onion, and bell pepper; cook until chicken is done through. Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover and let stand 5 minutes. Serve over rice. Garnish with sour cream and cilantro (if desired). Serves 4.

[Chelsey]

12 oz. ground beef
2 C. water
1 (14.5 oz) can diced tomatoes
1 (4 oz.) can diced green chiles
1 pkg. taco seasoning mix
1-1/2 C. elbow macaroni, uncooked
2/3 C. nonfat evaporated milk
1/4 C. shredded cheddar

Brown and drain ground beef. Stir in water, tomatoes, chiles and seasoning mix. Bring to a boil. Add pasta; return to a boil. Reduce heat to low; cover and cook, stirring occasionally, for 14-16 minutes or until pasta is tender. Stir in evaporated milk. Remove from heat and stir in cheese. Sprinkle additional cheese over top; let stand 5-10 minutes before serving.