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 1/2 lbs. chicken breasts (about 4)
1/2 cup lemon juice
1/2 tsp. onion powder
pepper to taste
seasoned salt to taste (like Lawry's)
2 tsp. dried parsley
Heat grill and lightly oil grate.  Dip chicken in lemon juice and sprinkle with onion powder, black pepper, seasoning salt, and parsley.  Cook on grill 10-15 minutes per side or until no longer pink and juices run clear.
1 1/2 lbs. chicken breasts (about 4)
1/2 cup lemon juice
1/2 tsp. onion powder
pepper to taste
seasoned salt to taste (like Lawry's)
2 tsp. dried parsley
1 lb. ground meat
2 cloves garlic, minced
2 tbsp. olive oil
1 tsp. salt
1/2 to 1 tsp. pepper
1/2 tsp. dried basil
4 hamburger buns
Heat grill.  Mix together meat, garlic, olive oil, salt, pepper, and basil.  Divide into four balls and flatten into patties.  Cook for 3-5 minutes per side or to desired doneness.  Remove from grill and place onto hamburger buns.  Top with desired condiments.
1 lb. ground meat
2 cloves garlic, minced
2 tbsp. olive oil
1 tsp. salt
1/2 to 1 tsp. pepper
1/2 tsp. dried basil
4 hamburger buns
3/4 lb. pasta
1 tbsp. olive oil
1 lb. bulk spicy italian sausage
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups chicken broth
1 tsp. basil
1 can (15 oz.) diced tomatoes
10 oz. frozen chopped spinach
1/2 cup parmesean cheese (optional)
Bring a large pot of lightly salted water to a boil.  Add pasta and cook according to package directions; drain.  Meanwhile, in a large skillet, heat
oil and sausage; cook through until no longer pink.  During the last 5 minutes of cooking, add onion and garlic to skillet.  Add broth, basil, and
tomatoes.  Cook over medium heat for 5 minutes to slightly reduce.  Add chopped spinach; cover and simmer on low heat until spinach is
tender.  Add pasta to skillet and mix together.  Sprinkle with cheese if using and serve immediately.
3/4 lb. pasta
1 tbsp. olive oil
1 lb. bulk spicy italian sausage
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups chicken broth
1 tsp. basil
1 can (15 oz.) diced tomatoes
10 oz. frozen chopped spinach
1/2 cup parmesean cheese (optional)
1 lb. ground meat
1 packet taco seasoning (or homemade)
8 oz. mushrooms, sliced
1 tsp. liquid smoke (optional)
2 cups cooked quinoa
1 can pinto beans, drained and rinsed
onion
salsa
avocado
lettuce
cheese (optional)
4 burrito size tortillas
Brown ground meat.  Add taco seasoning and a couple tablespoons of water to help it absorb.  Saute mushrooms in a little bit of oil and add liquid smoke for a smoky flavor.  Set up burrito bar with meat, mushrooms, quinoa, pinto beans, onion, salsa, avocado, lettuce, and cheese.  Put ingredients in tortillas, wrap up, and enjoy.
1 lb. ground meat
1 packet taco seasoning (or homemade)
8 oz. mushrooms, sliced
1 tsp. liquid smoke (optional)
2 cups cooked quinoa
1 can pinto beans, drained and rinsed
onion
salsa
avocado
lettuce
cheese (optional)
4 burrito size tortillas
Brown ground meat.  Add taco seasoning and a couple tablespoons of water to help it absorb.  Saute mushrooms in a little bit of oil and add liquid smoke for a smoky flavor.  Set up burrito bar with meat, mushrooms, quinoa, pinto beans, onion, salsa, avocado, lettuce, and cheese.  Put ingredients in tortillas, wrap up, and enjoy.
2 cans cannellini beans, drained
1 large sweet potato
2 tbsp. tahini (optional)
2 tsp. maple syrup or agave nectar
1 tsp. lemon pepper or cajun seasoning
1/4 cup flour
salt and pepper to taste
plentiful breadcrumbs
1 tbsp. oil
Garnishes:
buns
avocado
onions
Bake sweet potato at 400 for 35-45 minutes or until fork-tender.  Peel and place in a large mixing bowl.  Add drained beans.  Mash beans and
potato together.  Mash in seasoning, flour, and any additional seasoning.  (Mixture will be soft and moist but should be able to form a patty...if it is
too moist, add some bread crumbs).  Heat oil in a large pan.  Form mixture into patties and coat well in bread crumbs.  Cook patty in pan on both
sides until brown (about 5-10 minutes).  Place on bun and garnish with avocado and onion if desired.
2 cans cannellini beans, drained
1 large sweet potato
2 tbsp. tahini (optional)
2 tsp. maple syrup or agave nectar
1 tsp. lemon pepper or cajun seasoning
1/4 cup flour
salt and pepper to taste
plentiful breadcrumbs
1 tbsp. oil
1 1/2 lbs. chicken breasts
salt and pepper to taste
3 tbsp. honey
Cut each chicken breast in half through the middle to create thin paillards.  Place each piece in a gallon ziploc bag and pound with a mallet until 1/4" thick.  Salt and pepper to taste.  Place on the grill and drizzle with honey.  Grill over medium for 8-12 minutes or until done.
1 1/2 lbs. chicken breasts
salt and pepper to taste
3 tbsp. honey
3 lbs. chicken legs or thighs
salt and pepper to taste
1 tbsp. olive oil
1 large onion, halved and thinly sliced
8-12 cloves garlic, peeled and halved
2 tsp. thyme
1 cup white wine
1/3 cup flour
1 cup pearl couscous or quinoa
Season chicken with salt and pepper.  In a large skillet, heat oil over medium-high.  Cook chicken in batches until skin is golden brown, about 10 minutes.  Turn and brown on second side about 5 minutes.  Combine onion, garlic, and thyme in slow cooker and season with salt and pepper.  Top with chicken, skin side up, in a tight layer.  In a small bowl, combine wine and flour until smooth and add to slow cooker.  Cover and cook on low for about 7 hours.  Serve on couscous or quinoa.
3 lbs. chicken legs or thighs
salt and pepper to taste
1 tbsp. olive oil
1 large onion, halved and thinly sliced
8-12 cloves garlic, peeled and halved
2 tsp. thyme
1 cup white wine
1/3 cup flour
1 cup pearl couscous or quinoa, cooked
1 lb. elbow noodles
1 tbsp. oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
2 cups broccoli slaw (optional)
2 tsp. poultry seasoning
8 cups chicken broth
3 cups cooked turkey or ham, cubed
salt and pepper to taste
Cook pasta according to package directions, reserving 1 cup pasta water.  Meanwhile, heat oil in a large pan over medium-high until hot.  Add onion, carrots, celery, and bell pepper.  Cook two minutes, stirring occasionally.  Add broccoli slaw and cook an additional minute.  Stir in poultry seasoning.  Add chicken broth; bring to a boil.  Reduce heat; simmer 5 minutes.  Stir in turkey and pasta.  Add reserved cooking liquid if more liquid is desired.  Season with salt and pepper to taste.
1 lb. elbow noodles
1 tbsp. oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
2 cups broccoli slaw (optional)
2 tsp. poultry seasoning
8 cups chicken broth
3 cups cooked turkey or ham, cubed
salt and pepper to taste
1 pound ground pork
1 tablespoon oil
3 tablespoons uncooked jasmine, long-grain, or sticky rice
1 tablespoon fish sauce
1 to 2 teaspoons chili sauce
1 teaspoon sugar
Juice from 1 small lime
1 shallot, thinly sliced
2 green onions, chopped
1/4 cup cilantro
1/4 cup mint
3 or 4 dried red chilis for garnish (optional)
cabbage, lettuce, or rice to serve on
Heat the cooking oil in a wok or large skillet over medium heat. Cook and crumble ground pork until done, about 3-4 minutes. Set aside
to cool.  Heat a small skillet over medium heat.  Toast the uncooked rice in the skillet, stirring every few seconds to avoid burning until the
rice is golden brown and has a nutty fragrance.  Use a coffee grinder or mortar to pound rice until it turns to a powder.  Once the pork has
cooled for at least 5 minutes, stir in the toasted rice powder, fish sauce, chili sauce, sugar, and lime juice.  Add pepper to taste.  Toss the
pork with shallots, green onions, cilantro, and mint.  Garnish with red chilis if desired.  Serve over rice or wrapped in cabbage or lettuce
leaves.
1 pound ground pork
1 tablespoon oil
3 tablespoons uncooked jasmine, long-grain, or sticky rice
1 tablespoon fish sauce
1 to 2 teaspoons chili sauce
1 teaspoon sugar 
Juice from 1 small lime
1 shallot, thinly sliced
2 green onions, chopped
1/4 cup cilantro
1/4 cup mint
3 or 4 dried red chilis for garnish (optional)
cabbage, lettuce, or rice to serve on
3/4 cup rice milk
1 egg replacer
1 1/2 lbs. chicken breasts, cut into bite-sized pieces
1 1/4 cups flour
2 tbsp. powdered sugar
2 tsp. salt
1 tsp. pepper
oil for frying
Combine the rice milk and egg replacers in a medium bowl.  Add the chicken bites and stir to coat.  Cover and marinate in the fridge for 2 to 8 hours.  Using a gallon ziploc bag, combine flour, powdered sugar, salt, and pepper.  Seal and shake to combine.  Heat a couple of inches of oil in a deep fry pan over medium heat until 375 degrees.  Using tongs, transfer half the marinated chicken from the milk mixture into the bag with the flour.  Seal and shake to coat the chicken pieces.  Fry 6-10 nuggets at a time until cooked through, about 2-3 minutes.  Transfer to a plate lined with paper towels to drain.  Repeat with remaining nuggets.
3/4 cup rice milk
1 1/2 lbs. chicken breasts, cut into bite-sized pieces
1 1/4 cups flour
2 tbsp. powdered sugar
2 tsp. salt
1 tsp. pepper
oil for frying
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