main dish recipes


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22 thoughts on “main dish recipes

  1. CHIMICHURRI (the al-most traditional style)

    I found myself meal planning some fun summer-style foods as a pre-kick off to summer. I grilled skirt steak (lightly seasoned with s&p), grilled the tortillas, grilled some fresh corn on the cob, and even grilled the fresh romaine lettuce! On the stove top, I sauteed some bell peppers and onions with some evoo and s&p. easy. When the skirt steak came off the grill, I immediately basted it in my makeshift version of Chimichurri. Chopped it all up, and we enjoyed a fresh, healthy fajita! delish.

    – Parsley
    – Fresh Garlic Cloves (2)
    – Sea Salt
    – Fresh Ground Pepper
    – Red Pepper Flakes
    – Oregano
    – Olive Oil

    Peal and place garlic in a mini-processor. Mince until the cloves are finely chopped. Then add the washed parsley, and get it all blended and minced finely. Now the fun part: add all the DRIED spices (s&p, red pepper flakes, oregano.. anything else you want really!). Give it a good blend and add some evoo to bring it to a pesto consistency. voila!

    {serve over brown rice}

    So I invented this. Change as you please! It was a “let’s put everything in our fridge in a pot and see what happens” idea. This was a surprise and is now a staple for the days we need to get out the door.

    2 Chicken Breasts
    2 Cups of sliced bell peppers (I use green & red)
    1 Large Onion (diced)
    2 Cups of whole milk (can substitute any milk variety or heavy cream)
    About 2 table spoons of flour (only if using milk. Do not use if you are adding heavy cream)
    Salt & Fresh Ground Pepper
    Little Olive Oil
    Dried herbs (oregano, parsley… whatever you like)
    1 Bag of Publix steam-in-a-bag brown rice

    Coat the bottom of a deep pan with olive oil. When hot add chicken, onion, salt & pepper. About half way through cooking, add bell peppers. Wisk milk & flour in a separate bowl. When chicken is cooked through, add either the heavy cream OR milk & flour mixture. Give it a big stir and let all the flavors marry each other. The sauce will thicken and add dried herbs. About 5 minutes out from serving, cook the brown rice in the microwave. When done, you’re ready for plating!! Enjoy 🙂

  3. an awesome recipe for meat sauce, which i strongly believe would be great without meat too!

    i’m sure you’ve all met, but just in case let me introduce you…p31’s, pioneer woman. pw, p31s! 🙂
    with these: (if you successfully make these, you volunteer to teach me…please? (puppy dog eyes)

    sweet dreams ladies…btw, it’s snowing on our site! 🙂 love it!!!

  4. This is prompting me to share from my heart, my heart must be hungry because these recipes look delicious! Literally, I’m “oohing” at each one. Thank you girls for sharing the wealth!

    {from the Florida House Inn on Amelia Island in Florida}

    3 lbs. frozen hash brown potatoes, thawed (approximate)
    1 can condensed cream of mushroom soup
    2 cans condensed cream of chicken soup
    2 cups grated sharp cheddar cheese
    3 cooked chicken breasts, diced ( I sauteed these in EVOO with a little Season salt)
    3/4 cup ranch dressing
    Mix all ingredients together in a large bowl. Cover and refrigerate mixture overnight. Preheat oven to 400 degrees and pour the mixture into baking dish coated with non-stick cooking spray. Bake for 1 1/2 hours or until potatoes are bubbly. Do not allow the edges to burn. Best served hot.


    this makes a thick ‘soup’. serves 4 from
    we enjoyed this at a restaurant in Rochester last spring – yummy!

    2-3 TBL olive oil
    1 onion chopped, medium to large size
    3 (or more) garlic cloves finely chopped
    1 LB hot Italian sausage sliced
    1-2 heads of escarole or kale ( 1 large = the size of a football)
    1 can chicken broth
    2 can cannelini beans, rinsed well and drained

    Saute the onion & garlic in oil in a good size pot, on medium heat, til they are transparent.
    Add the sausage and cook thoroughly.
    Add the cleaned & rinsed greens. Rinse the leaves under running water. snap them in half. Toss away the thick end of the stem. Throw them in the pot and let them cook all the way down to the point that ‘you see the lines at the base of the leaf – you’ll see what I mean’. Don’t undercook it. Taste it – if it doesn’t taste good – it isn’t done.
    Once the greens are sufficiently wilted, add the beans. Heat them thoroughly.
    Add the the broth, more or less, depending on how soupy you want it.
    Simmer until the beans start shedding their skin.
    Total time should be about 50 minutes…….but it is SO worth it!


    2 Tbl olive oil
    1-1/2 lb chix -boneless breast or thigh
    salt & pepper
    1/4 tsp cayenne
    Heat the oil in a large skillet on med-hi heat. season the chix and cook 6-7 minutes per side. Cut into bite sized pieces.
    Meanwhile in a medium bowl mix together to make the tzatziki :
    1 cup low fat Greek yogurt
    1 cucumber-seeded and grated (about 1-1/4 cups) *drain the liquid off
    1/4 cup chopped fresh mint
    1 clove garlic chopped finely

    Top warm flat bread or pitas with chopped romaine, cooked chicken, chopped tomatoes and the tzatziki sauce.


    2 onion chopped
    1/2 c butter ( 1/4 c olive oil)
    1/3 c flour
    4 c chicken stock
    1/4 tsp dried thyme
    1-1/2 T chopped parsley
    1-1/2 T curry powder
    5 c chopped cooked turkey (or chicken)

    Saute onions in butter til golden. Add flour, and gradually add stock & cook over med/low until bubbling- stirring frequently. Add seasonings. Heat 5 minutes. Add turkey and cook over low temp for 10 minutes. Great served over cooked brown rice..


    1 bag of Bridgeford frozen rolls (uncooked)
    1 bag of spinach
    1 very large yellow onion (or 2 medium ones)
    Fresh Mint
    Olive oil
    Lemon Juice (bottled works well for this dish)

    Begin with thawing out the rolls on a plate, covering each one in flour as you lay them out.

    Chop spinach, dice onion, chop mint finely – add to a very large bowl.

    Pour roughly 1 cup of olive oil, little less than 1 cup of lemon juice, and a couple tablespoons of salt (these measurements are rough estimates, taste to see what you would like to add of take away). Mix this mixture well – this is your filling.

    Roll out the dough into thin rounds (use flour, it will help with the “stickiness” you may experience in this process). Place a scoop of the mixture in the middle, then fold in a triangle. Place on a cookie sheet (recommend to cover with non-stick foil or parchment paper).

    Cook on 400 until top is golden-ish brown in color.

    Happy Cooking!


    Chicken Tenders or Breasts
    Olive oil
    Lemon Juice
    Fresh sprigs of mint

    For Marinade: In food processor place garlic and salt, chop. Then add olive oil & lemon and blend until it is all married together. Pour in bowl over coarsely chopped mint leaves.

    Cut chicken in 1-2 inch thick pieces and add to marinate. Give it a good toss to ensure the marinade is fully covering chicken. Roughly marinade anywhere from 1-8 hours. Skewer then place on grill.

    This dish is super fun to make and always comes out great. We like to eat it with grilled eggplant (recipe available under sides) or asparagus, over some good basmati rice.

    Happy Cooking!


    -1 pound boneless, skinless chicken breasts
    -1 can cream of chicken soup
    -1 cup salsa
    -1 package taco seasoning
    -1 cup sour cream

    1. Mix soup, salsa and taco seasoning in the bottom of your crockpot. Sink chicken breasts into the mixture, covering completely. Cook on low for 5 – 6 hours depending on size of chicken breasts.
    2. Remove chicken, shred and return to the crockpot. Add sour cream and mix well. Heat until everything is warmed through. Enjoy! Perfect snack for the guys during football season!


    Mix 4 eggs, 1 can evaporated milk, 1.5 Tbsp Dijon Mustard, 1/4 tsp nutmeg, 1/4 tsp black pepper, and toppings of your choice. Pour in a frozen pie crust (use fork to puncture the crust – to cook through). Bake on 425 degrees bake for 30 minutes. Cool for 10 minutes.

    Micheline Sullivan


    1/4 cup firmly packed brown sugar
    1 Tbl chili powder
    2 tsp Chipolte chile powder*
    1 tsp Saigon cinnamon*
    1 tsp garlic salt
    3 lb pork baby back ribs*
    1/4 cup water
    1/2 PURE maple syrup

    Preheat oven to 375. Mix sugar & spices, then rub it evenly over the ribs.
    Place the ribs in a single layer on foil-lined roasting pan. Pour water into the pan. Cover with foil.
    Bake at least 1 hour – I have done up to 3. (The longer – the more tender) itl the meat starts to pull away from the bone.
    Brush with maple syrup. Broil (or grill over medium heat) 3-5 minutes. Watch so they don’t burn!
    This serves 6 maybe-if no one loves ribs 😀 From McCormick & Co.
    * FYI…use regular cinnamon & chili pepper. I have used pork loin ribs. I think any type of ribs will work fine.


    3 cups of turkey meat cut up
    8 oz spagetti noodles cooked
    4 oz can of mushrooms, (don’t drain)
    1 can cream of mushroom soup
    salt & pepper to taste
    Parmesan cheese

    Combine all except cheese.Pour into a casserole. Sprinkle with cheese.
    Bake for 30 min. at 350 degrees. Feeds 4

    I got this from Ted’s mom 30 years ago. It’s great for using up leftover turkey, after you have had your fill of sandwiches!


    Chicken (white, dark, pieces, or whole chicken)
    Russet Potatoes (peeled and thinly sliced)
    4-8 Fresh cloves of garlic
    2 Fresh Lemons
    1/2 cup of Olive Oil (cold pressed kalamata, extra virgin- packed with flavor!)
    Fresh Herbs (chopped to your liking)

    For the Marinade:
    Using a large mortar and pestel (you may substitute for a metal bowl and the base of heavy salt shaker covered in saran wrap), place garlic and salt and mash them thoroughly. Add olive oil, lemon, and herbs and blend all the ingredients together.

    Pour marinade over the washed and dried chicken (whole tenderlions, chicken breasts, drumsticks or thighs) and the washed, peeled and thinly sliced potatoes. Allow to marinade up to 8 hours before baking.

    Cooking Instructions:
    Set oven temperature at 375 degrees – 400 degrees, and cook for roughly 1 hour. You may turn your chicken half way through cooking.

    *Prep this the night before, and bake when ready- comes in handy on a tight schedule.!*

    Micheline Sullivan


    I came across this recipe a while ago, and it really comes out great- there is no messing it up! You can also use a crock-pot, just be sure to double the cooking time. (Recipe taken from

    One 3-pound chuck roast, rinsed and dried
    2 medium onions, chopped
    1 Tbsp olive oil
    1 28-ounce can whole tomatoes (preferably plum tomatoes)
    1 18-ounce bottle of your favorite barbecue sauce (or 2 1/4 cups of your favorite homemade barbecue sauce)
    Salt and freshly ground black pepper
    12 sandwich or hamburger buns

    1 In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.

    2 Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.

    3 Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.

    4 Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.
    Serve on buns. Makes approximately 12 sandwiches.

    Micheline Sullivan


    good morning sisters! 🙂 here is a great chicken recipe! {i’ve made this successfully twice!}
    but i also made a few substitutions: garlic salt instead of powder, and cloves of garlic and half an onion in the cavity of the chicken instead of a lemon…and for fun, i’ve also added rosemary…tasty! my love to each of you…have a great day. ~ joy noll


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