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 loaf of ciabatta
1/4 cup olive oil, divided
1 tbsp. herbs de provence
1/2 packet of cajun seasoning
8 oz. white fish
1 head of romaine lettuce, chopped
16 cherry tomatoes, halved
1/2 large cucumber, sliced or speared
6 mushrooms, sliced
2 tbsp. balsamic vinegar
1 tbsp. grain mustard
Cube ciabatta into 1" squares.  Lay bread out on a non-stick cookie sheet and drizzle with 1-2 tbsp. olive oil and sprinkle with herbs.  Bake at 350 for 15-20 minutes until crunchy.  Rub 1/4 packet of cajun seasoning on fish.  Grill it in a skillet.  Lay out lettuce, tomatoes, cucumber, and mushrooms on 2 plates.  Mix together remaining 2 tbsp. olive oil, balsamic vinegar, and grain mustard.  Pour over salads, then add croutons to salad, then top with fish.  Can serve with white wine.
1 loaf of ciabatta
1/4 cup olive oil, divided
1 tbsp. herbs de provence
1/2 packet of cajun seasoning
8 oz. white fish
1 head of romaine lettuce, chopped
16 cherry tomatoes, halved
1/2 large cucumber, sliced or speared
6 mushrooms, sliced
2 tbsp. balsamic vinegar
1 tbsp. grain mustard
1 lb. ground meat
1 onion, chopped
salt and pepper to taste
1 1/2 cups cream of mushroom substitute (or 1 can cream of mushroom with 1/2 cup milk)
32 oz. tator tots
1 1/2 cups cheese (optional)
In a large skillet, brown meat with the onions; drain excess fat, and season salt and pepper to taste.  Layer 2 quart casserole dish with meat mixture, cream of mushroom, then tator tots.  Add cheese on top if desired.  Bake at 350 for 30-40 minutes.
1 lb. ground meat
1 onion, chopped
salt and pepper to taste
1 1/2 cups cream of mushroom substitute (or 1 can cream of mushroom with 1/2 cup milk)
32 oz. tator tots
1 1/2 cups cheese (optional)
1 lb. pasta
2 cups cream of mushroom substitute
1 can (13 oz.) sliced mushrooms
2 cans (6 oz.) tuna
salt and pepper to taste
Cook pasta according to package directions.  Drain.  Toss pasta with cream of mushroom soup and stir in mushrooms and tuna.  Salt and pepper to taste.
1 lb. pasta
1 can (13 oz.) sliced mushrooms
2 cans (6 oz.) tuna
salt and pepper to taste
1 cup quinoa
2 cups water
2/3 cup cashews
1 vegetable bouillion cube
pinch black pepper
1 clove garlic, minced
1 tbsp. sesame oil
8 oz. tofu (optional)
1/2 red onion, sliced
1 bell pepper, chopped
6 mushrooms, sliced
1/4 cup fresh basil or parsley, chopped
Bring 2 cups water to a boil in a small saucepan; add quinoa and cook for 15-20 minutes or until water is absorbed.  Put cashews in a cup and fill with hot (almost boiling water) until the cashews are covered in water.  Add in a bouillion cube, garlic, and black pepper.  Heat sesame oil in a large skillet.  If using tofu, cube it; lightly fry until all sides are fried.  Once the tofu is done, add vegetables and saute until crisp-tender.  Blend up the cashew mixture until smooth.  Pour into a small skillet and let it cook for a couple of minutes, stirring frequently.  To serve, dish out quinoa, then sauce, then stir fry mixture.  Add some fresh basil or parsley for color.
1 cup quinoa
2 cups water
2/3 cup cashews
1 vegetable bouillion cube
pinch black pepper
1 clove garlic, minced
1 tbsp. sesame oil
8 oz. tofu (optional)
1/2 red onion, sliced
1 bell pepper, chopped
6 mushrooms, sliced
1/4 cup fresh basil or parsley, chopped
1/4 cup "soy" sauce
2 tbsp. sesame oil
2 tbsp. sugar
1 tsp. salt
1 cup water
2 salmon and/or chicken fillets
2 tbsp. sesame seeds
Mix together "soy" sauce, sesame oil, sugar, salt, and water; taste and adjust as you like.  If using a chicken breast, butterfly it.  Marinate fillets for 15 minutes (if using some chicken and some salmon, marinate separately).  Grill the meat in a skillet, including about 1/3 of the sauce as well as a few sprinkles of sesame seeds.  Put meat over brown rice.  Boil the remaining sauce, reduce heat, and cook for about 5 minutes to thicken up.  Pour the sauce over the meat and rice.  Sprinkle with sesame seeds.
1/4 cup "soy" sauce
2 tbsp. sesame oil
2 tbsp. sugar
1 tsp. salt
1 cup water
2 salmon and/or chicken fillets
2 tbsp. sesame seeds
1 lb. ground meat
1/4 to 1/2 cup brown sugar
1/4 cup "soy" sauce
1 tbsp. sesame oil
3 cloves garlic, minced
1/2 tsp. fresh ginger, minced
1/2 tsp. crushed red pepper
salt to taste
1 bunch green onions, sliced
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Once browned, add brown sugar, "soy" sauce, ginger, salt, and red pepper.  Simmer for a few minutes to blend the flavors.  Serve over steamed rice and top with green onions.
1 lb. ground meat
1/4 to 1/2 cup brown sugar
1/4 cup "soy" sauce
1 tbsp. sesame oil
3 cloves garlic, minced
1/2 tsp. fresh ginger, minced
1/2 tsp. crushed red pepper
salt to taste
1 bunch green onions, sliced
1 tbsp. sesame oil
4 cups broccoli, chopped
2 cups mushrooms, sliced
1 red bell pepper, diced
1 onion, chopped
4 cloves garlic, chopped
1/4 cup chicken broth
1/4 cup "soy" sauce
2 tsp. rice wine vinegar
2 tsp. toasted sesame oil
1 tsp. sugar
1/2 tsp. crushed red pepper
In a large skillet, heat sesame oil.  Saute broccoli, mushrooms, bell pepper, onion, and garlic.  Saute for about 10 minutes or until softening.  Meanwhile, combine chicken broth, "soy" sauce, vinegar, oil, sugar, and pepper.  When vegetables are ready, add sauce and toss to coat.  Serve over rice.
1 tbsp. sesame oil
4 cups broccoli, chopped
2 cups mushrooms, sliced
1 red bell pepper, diced
1 onion, chopped
4 cloves garlic, chopped
1/4 cup chicken broth
1/4 cup "soy" sauce
2 tsp. rice wine vinegar
2 tsp. toasted sesame oil
1 tsp. sugar
1/2 tsp. crushed red pepper
4 oz. linguine
half an onion, sliced
2 tsp. olive oil
4 tsp. pesto (homemade or store bought)
1 clove garlic, minced
4 oz. halloumi (goat's cheese)
half an eggplant, sliced
Cook pasta according to directions; drain.  Meanwhile, in a pan, saute onions, olive oil, pesto, and garlic together.  Add in eggplant and saute a bit longer.  Slice halloumi into squares and brown on skillet.  Mix linguine with mixture.
4 oz. linguine
half an onion, sliced
2 tsp. olive oil
4 tsp. pesto (homemade or store bought)
1 clove garlic, minced
4 oz. halloumi (goat's cheese)
half an eggplant, sliced
3 cups water
1 vegetable boullion cube
3 tbsp. soy sauce
1 tbsp. sesame oil
8 shitake mushrooms
1 green onion, sliced
1 stalk of bok choy, chopped into 1" strips
1 package of udon noodles
8 oz. tofu
Boil the water.  Dissolve the vegetable cube in water.  Add soy and sesame oil.  Salt to taste if needed.  Add the mushrooms and green onion, continue at a low boil for 5-10 minutes.  Add the noodles in, allowing them to separate on their own.  Add in tofu and bok choy.  Cook for another 2 minutes.  Lower heat and serve.  (I suggest serving with white wine, Japanese beer, or green tea.  Don't forget the chopsticks!  Spoons won't do the trick in this dish.)
3 cups water
1 vegetable boullion cube
3 tbsp. soy sauce
1 tbsp. sesame oil
8 shitake mushrooms
1 green onion, sliced
1 stalk of bok choy, chopped into 1" strips
1 package of udon noodles
8 oz. tofu
pizza dough (homemade or store bought)
1 1/2 cups pizza toppings (meat, cheese, veggies, mushrooms)
1/2 cup pizza sauce
salt and pepper to taste
1 tbsp. olive oil
1 tsp. italian seasoning
Grease 6 muffin tins.  Divide pizza dough into 6 pieces.  Roll each out into about 8" circles.  Place dough portions into each greased tin (may need to alternate in a larger cupcake pan or wrap some before adding more dough).  Mix calzone ingredients of choice together in a small bowl with the pizza sauce.  Salt and pepper to taste.  Fill the dough portions with the calzone ingredients.  Fold in the edges and twist the top to form a point.  Drizzle olive oil and italian seasoning on top.  Bake at 350 for 15-20 minutes or until golden brown.
pizza dough (homemade or store bought)
1 1/2 cups pizza toppings (meat, cheese, veggies, mushrooms)
1/2 cup pizza sauce
salt and pepper to taste
1 tbsp. olive oil
1 tsp. italian seasoning
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