Not sure what's for dinner?  Check out these recipes for your main dish.  There is enough variety to suit anyone's palate: Asian, Italian, Mexican, and more.

1/4 cup chicken broth
2 tbsp. ketchup
1 tbsp. rice vinegar
1 tbsp. cornstarch
1 tbsp. honey
2 tbsp. oil
2 lbs. chicken breasts, cut into 1 1/2" chunks
2 bell peppers, cut into 1" pieces
1/2 onion, sliced
2 large carrots, thinly sliced
2 garlic cloves, thinly sliced
1 cup pineapple, cut into chunks
6 green onions, cut into 1" pieces
hot cooked rice
1 onion, chopped
4 carrots, chopped
1 lb. red potatoes, cut into 1/2" pieces
2 cups beef broth
3 tbsp. tomato paste
4 cloves garlic, crushed
1 tsp. thyme
1 bay leaf
3-4 lb. beef rump roast
2 tsp. salt
1/4 tsp. pepper
4 tbsp. flour or flour substitute
1 tbsp. olive oil
 
For Gravy:
3 tbsp. oil or margarine
3 tbsp. flour or flour substitute
Juice from crockpot
1 lemon, juiced, divided
1 tbsp. olive oil
salt and pepper to taste
2-3 salmon or tilapia fillets
3 egg yolks
1 tbsp. hot water
1 cup butter, cubed
2 tbsp. chived, chopped
4 cups grated frozen zucchini
4 eggs
1/2 cup flour or flour substitute
1/4 tsp. salt
olive oil
cornmeal
1 lb. dry great northern beans
1 ham hock
1 onion, diced
1/2 cup honey
salt and pepper to taste
pinch cayenne pepper (optional)
1 tbsp. dried parsley
1 lb. ground beef
salt and pepper to taste
2 onions, thinly sliced
4 eggs
1 pineapple, cored and sliced
4 slices beetroot
lettuce
ketchup
buns
2 lbs. ground meat
1 large onion, chopped
1/2 cup bell pepper, chopped
5 cups tomato sauce
1 can (15 oz.) kidney beans, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
1/8 tsp. cayenne pepper
1 tbsp. honey (optional)
1/2 tsp. oregano
1/4 tsp. pepper
1 tsp. salt
1 1/2 tsp. cumin
4 tbsp. chili powder
5 heads of garlic
1 lb. sausage or bacon
1 cup onion, diced
1 cup carrots, diced
2 cloves garlic, minced
6 cups potatoes, diced
4 cups chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 cup rice milk
1/4 cup fresh parsley (optional)
 
Remove white papery skin from each garlic head (do not peel or separate cloves).  Wrap each head separately in aluminum foil. Bake at 350 for 1 hour; let cool for 10 minutes.  Separate cloves and squeeze to extract 1/4 cup of roasted garlic pulp; discard the skins.
 
Cook sausage/bacon in a large saucepan over medium-high heat until crisp.  Add onion, carrot, and minced garlic, and saute 5 minutes.  Add potato, broth, salt, pepper, and bay leaf; bring to a boil.  Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.  Combine garlic pulp and 2 cups potato mixture in a blender and process until smooth.  Return puree to pan; stir in rice milk, and cook over low heat until thoroughly heated.  Remove from heat and stir in chopped parsley.
5 heads of garlic
1 lb. sausage or bacon
1 cup onion, diced
1 cup carrots, diced
2 cloves garlic, minced
6 cups potatoes, diced
4 cups chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 cup rice milk
1/4 cup fresh parsley (optional)
1 1/2 lbs. chicken breasts
1/4 cup onion, minced
1/4 tsp. salt
3/4 cup unsweetened apple cider
1/4 tsp. pepper
1/2 cup chicken broth
1/2 lb. bacon, chopped
Place chicken breasts, one at a time into a ziploc bag and pound to 1/2" thickness
using a meat mallet.  Sprinkle chicken evenly with salt and pepper.  Cook bacon in
a large skillet over medium heat until crisp.  Remove bacon from pan and drain on
paper towel.  Add chicken to drippings in pan; cook 6 minutes on each side or until
done.  Remove chicken from pan; keep warm.  Add onion to pan; saute 2 minutes
or until tender, stirring constantly.  Add cider and broth; bring to a boil, scraping pan
to loosen browned bits.  Cook until broth mixture is reduced to 1/2 cup (about 5
minutes).  Stir in cooked bacon; serve sauce over chicken.
1 1/2 lbs. chicken breasts
1/4 cup onion, minced
1/4 tsp. salt
3/4 cup unsweetened apple cider
1/4 tsp. pepper
1/2 cup chicken broth
1/2 lb. bacon, chopped
1 cup basil leaves
2 cloves garlic
2 tsp. salt
1 tsp. almonds or sunflower seeds
1 lemon
2 tbsp. olive oil
1/4 tsp. pepper
1 avocado
In a food processor or blender, add the basil, garlic, salt, almonds, zest from 1/2 the lemon, juice from the whole lemon, olive oil, pepper, and avocado.  If it is too thick, add a few tablespoons more of olive oil or water.  Toss pesto with pasta, use as a dip, or as a pizza spread.
1 cup basil leaves
2 cloves garlic
2 tsp. salt
1 tsp. almonds or sunflower seeds
1 lemon
2 tbsp. olive oil
1/4 tsp. pepper
1 avocado
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