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 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
2 cups butternut squash puree
1/2 cup canned coconut milk
2 eggs
1/4 tsp. allspice
2 cups cooked chopped turkey
1 whole chicken
2 tbsp. dried sage
1 tsp. dried rosemary
10 cloves garlic, divided
1 lemon, cut in 6 slices
1 onion, cut in big chunks
6-7 tbsp. coconut oil or margarine
1 cup water
1 tbsp. salt
1/4 tsp. pepper
1 head cauliflower, cored
2 eggs
1 tsp. garlic powder (or whatever spice you like)
2 tbsp. ground flaxseed (optional)
Pizza toppings
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
2 tbsp. bacon grease
1 large onion, chopped
3 cloves garlic, chopped
1 tsp. salt
1/2 tsp. red pepper flakes
3 tbsp. paprika
2-3 lbs. chicken pieces
1 cup water
15 oz. can diced tomatoes, drained with sauce reserved
3 tbsp. flour or flour substitute
8 oz. sour cream (optional)
Heat bacon grease in a large skillet over medium heat.  Add onion, garlic, salt, red pepper flakes, and paprika.  Stir together and saute until onion is translucent.  Add chicken pieces and pour water over all.  Cook over medium heat for 1hour, adding more water if necessary.  Stir in drained tomatoes.  Stir flour into reserved tomato juice, then slowly add mixture to chicken, stirring constantly.  Cook until mixture is thick.  Stir sour cream in to sauce for those who can have it.  Serve with spaetzel.
2 tbsp. bacon grease
1 large onion, chopped
3 cloves garlic, chopped
1 tsp. salt
1/2 tsp. red pepper flakes
3 tbsp. paprika
2-3 lbs. chicken pieces
1 cup water
15 oz. can diced tomatoes, drained with sauce reserved
3 tbsp. flour or flour substitute
8 oz. sour cream (optional)
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