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.

40 cloves garlic
2 lbs. chicken breasts
1-2 tbsp. olive oil
thyme, salt, and pepper to taste
1 tbsp. flour
1 2/3 cups chicken broth
1/3 cup rice milk
1 tbsp. margarine
1 tbsp. fresh parsley, chopped
Peel garlic cloves and set aside.  Cut each chicken breast down the middle to make thinner.  Place each piece into a ziploc bag and pound until 1/2" thick.  Season with salt, pepper, and thyme to taste.  Heat the olive oil in a large skillet over medium high heat.  In batches, saute the chicken until lightly browned on both sides.  Remove and place in 9x13 baking dish.  Once all the chicken has been removed, add the garlic to the pot.  Lower the heat and saute for 3-4 minutes, stirring often.  Add the chicken stock and scrape browned bits off bottom.  Pour garlic and broth over chicken.  Cover with foil and bake at 350 for 20 minutes.  Once baked, return cooking sauce back to original skillet.  In a small bowl, whisk together flour and rice milk; slowly whisk milk into the rest of the sauce.  Add the margarine, raise the heat and boil for 3 minutes or until nice and thick.  Reseason if needed.  Pour sauce over the chicken, garnish with fresh parsley and serve over rice or pasta.
40 cloves garlic
2 lbs. chicken breasts
1-2 tbsp. olive oil
thyme, salt, and pepper to taste
1 tbsp. flour
1 2/3 cups chicken broth
1/3 cup rice milk
1 tbsp. margarine
1 tbsp. fresh parsley, chopped
6" flour tortillas
non-stick spray
salt
Turn muffin tin upside down.  Spray desired number of flour tortillas with non-stick spray and lightly salt.  Put flour tortillas in the spaces between the cups.  Bake at 375 for 10 minutes or until browned.  Fill with desired taco ingredients.
6" flour tortillas
non-stick spray
salt
1 onion, chopped
3 cloves garlic, chopped
1 1/2 lbs. ground meat
4 oz. can green chile peppers, chopped
1 tbsp. cumin
1 tbsp. oregano
1 tsp. cinnamon
dash cayenne pepper
dash white pepper
3 cans (15 oz.) canellini beans
5 cups chicken broth
2 cups monterey jack cheese (optional)
In a large pot over medium heat, combine onion, garlic, and ground meat and saute for 10 minutes or until meat is well-browned.  Add the chili peppers, cumin, oregano, cinnamon, cayenne, and white pepper and saute for 5 more minutes.  Add two cans of beans and the chicken broth to the pot.  Puree the third can of beans in a blender until smooth and add to the pot.  If desired, add cheese at this point as well.  Stir well and simmer for 10 minutes.
1 onion, chopped
3 cloves garlic, chopped
1 1/2 lbs. ground meat
4 oz. can green chile peppers, chopped
1 tbsp. cumin
1 tbsp. oregano
1 tsp. cinnamon
dash cayenne pepper
dash white pepper
3 cans (15 oz.) canellini beans
5 cups chicken broth
2 cups monterey jack cheese (optional)
1 can (5 oz.) tuna packed in oil
2-3 tbsp. mustard
2-3 tbsp. sweet relish
salt and pepper to taste
Combine tuna (undrained) with mustard, relish, salt, and pepper.  Serve on lettuce, crackers, or bread.
1 can (5 oz.) tuna packed in oil
2-3 tbsp. mustard
2-3 tbsp. sweet relish
salt and pepper to taste
1 lb. ground meat
1 recipe taco seasoning
2 avocados (optional)
1/4 cup cilantro (optional)
1 tomato, sliced (optional)
4 pieces lettuce (optional)
Combine ground meat and taco seasoning.  Form into 4 patties.  Grill for 5-10 minutes or until desired doneness.  Meanwhile, smash avocados and cilantro together.  Serve taco burger on a bun with desired toppings of guacamole, tomato, and lettuce.
1 lb. ground meat
1 recipe taco seasoning 
2 avocados (optional)
1/4 cup cilantro (optional)
1 tomato, sliced (optional)
4 pieces lettuce (optional)
Chicken:
1 1/2 lbs. chicken breasts, cubed
1/4 cup "soy" sauce
1 tbsp. brown sugar
1 tbsp. red wine
1/2 tsp. chinese five spice (optional)
2 drops sesame oil
1/2 to 1 cup cornstarch or arrowroot to coat chicken
oil for frying
sesame seed for garnish
green onion for garnish
Sauce:
1/4 cup honey
1/4 cup "soy" sauce
1/3 cup chicken broth
2 tbsp. sesame oil
1 tsp. ground ginger
1/2 tbsp. garlic, chopped
1/2 tbsp. brown sugar
1 dash red pepper flakes
2 tsp. cornstarch or arrowroot
Combine chicken with "soy" sauce, brown sugar, red wine, chinese five spice, and sesame oil and let marinate for at least 30 minutes in the fridge.  Heat oil to 350 in a large saucepan or deep fryer.  Remove chicken from marinade and toss in cornstarch, then fry in batches in hot oil until cooked through (2-4 minutes).  Remove from pan and keep warm in 200 degree oven while making the sauce.  Combine all sauce ingredients except cornstarch in medium saucepan and bring to a boil.  Mix cornstarch with a little water in a cup until dissolved, then slowly add to the sauce mixture on the stove and heat until thickened.  Add the chicken to the sauce and heat thoroughly.  Serve over hot rice, garnished with sesame seeds and green onions.
Chicken:
1 1/2 lbs. chicken breasts, cubed
1/4 cup "soy" sauce
1 tbsp. brown sugar
1 tbsp. red wine
1/2 tsp. chinese five spice (optional)
2 drops sesame oil
1/2 to 1 cup cornstarch or arrowroot to coat chicken
oil for frying
sesame seed for garnish
green onion for garnish
Sauce:
1/4 cup honey
1/4 cup "soy" sauce
1/3 cup chicken broth
2 tbsp. sesame oil
1 tsp. ground ginger
1/2 tbsp. garlic, chopped
1/2 tbsp. brown sugar
1 dash red pepper flakes
2 tsp. cornstarch or arrowroot
oil for frying
1 1/2 lbs. chicken breasts, cut into 1" chunks
Batter:
4 tbsp. cornstarch or arrowroot
1/4 cup flour
1 tsp. baking powder
1/2 cup water
1/2 tsp. salt
2 eggs or enerG egg replacers
Sauce:
1 1/2 tbsp. oil
2 tsp. ginger, minced
3 tbsp. garlic, minced
1 tsp. salt
3 tbsp. honey
1 tsp. rice wine vinegar
1/2 cup water
1 tsp. cornstarch or arrowroot (mixed with 1 tsp. water)
sesame seeds for garnish (optional)
In a large bowl, mix all batter ingredients together until smooth.  Cover and allow to sit for at least 30 minutes.  Add the chicken to the batter, tossing to coat.  Heat oil to 350 degrees.  Fry chicken in batches for 2 minutes or until batter becomes firm.  Drain on paper towels.  To make the sauce, heat oil and stir fry garlic and ginger for 30 seconds.  Add salt, honey, vinegar, and water.  Mix well.  Coat chicken with the sauce and garnish with sesame seeds if desired.  Serve with rice.
oil for frying
1 1/2 lbs. chicken breasts, cut into 1" chunks
Batter:
4 tbsp. cornstarch or arrowroot
1/4 cup flour
1 tsp. baking powder
1/2 cup water
1/2 tsp. salt
2 eggs or enerG egg replacers
Sauce:
1 1/2 tbsp. oil
2 tsp. ginger, minced
3 tbsp. garlic, minced
1 tsp. salt
3 tbsp. honey
1 tsp. rice wine vinegar
1/2 cup water
1 tsp. cornstarch or arrowroot (mixed with 1 tsp. water)
sesame seeds for garnish (optional)
1 1/2 cups cooked turkey, finely chopped
2 avocados
1 tbsp. ginger, minced
2 cloves garlic, minced
salt and pepper to taste
8-12 phyllo dough sheets or rice paper
oil for frying
Heat oil in a medium saucepan to 350.  Smash together avocados with turkey, ginger, garlic, salt, and pepper.  Place 3-4 tbsp. mixture on each phyllo dough sheet and fold together to form egg rolls or squares.  Place a few at a time into hot oil and fry for 2-3 minutes until golden.  Drain on paper towel.
1 1/2 cups cooked turkey, finely chopped
2 avocados
1 tbsp. ginger, minced
2 cloves garlic, minced
salt and pepper to taste
8-12 phyllo dough sheets or rice paper
oil for frying
1/2 to 1 cup turkey, chopped
1/2 to 1 cup mashed potatoes
1/2 cup rice
1 cup safe vegetables, chopped (optional)
salt and pepper to taste
2 tbsp. worcestershire sauce (optional)
8-12 sheets rice paper or phyllo dough
oil for frying
Combine ingredients until it is somewhat formed.  Use whatever you have on hand, making sure there is enough potatoes to make filling formed.  Make sure filling is room temperature or slightly warm so that you don't end up with a cold roll.  Place 1/4 cup on each sheet and wrap by pulling up corner closest to you, folding in opposite corners, and rolling.  Use water to adhere wrap to itself.  Fry at 350 degrees for 2-4 minutes or until golden brown.
1/2 to 1 cup turkey, chopped
1/2 to 1 cup mashed potatoes
1/2 cup rice
1 cup safe vegetables, chopped (optional)
salt and pepper to taste
2 tbsp. worcestershire sauce (optional)
8-12 sheets rice paper or phyllo dough
oil for frying
1 lb. ground turkey
1 cup ritz crackers, crushed
1 tbsp. olive oil
1 tbsp. agave nectar
1 tsp. salt
1/4 tsp. pepper
Mix all ingredients together.  Form into 12 meatballs.  Bake at 350 for 25-30 minutes.
1 lb. ground turkey
1 cup ritz crackers, crushed
1 tbsp. olive oil
1 tbsp. agave nectar
1 tsp. salt
1/4 tsp. pepper
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
Page 9 of 48

Terms of UsePrivacy Policy
Copyright © 2016 • Intolerant Offspring • All Rights Reserved