Main Dish Recipes

Poppy seed Chicken
3-4 boneless skinless chicken breasts cooked
2 Cans Cream of Chicken Soup
1 C. Sour Cream
Crust/topping
1 Cube butter melted
2 pkg. ritz crackers
1 T. poppy seeds
Cover and bake 350o 30 minutes

Yummy Honey Chicken Kabobs
¼ C. Vegetable oil
1/3 C. honey
1/3 C. soy sauce
2 cloves garlic
5 small onions, cut into 2 “ pieces
2 red bell peppers, cut into 2 inch pieces
Skewers
Whisk together oil, honey, soy sauce, pepper.
Set some aside to save while cooking. Put in bowl with chicken, garlic, onions, and peppers and marinate for at least 2 hours.
Drain marinade. Thread chicken and veggies on skewers. Pleace skewers on grill. Cook 12-15 minutes until chicken juices run clear. Turn and brush with reserved marinade.

Maple Salmon’
¼ C. Maple Syrup
2 T. Soy sauce
1 Clove garlic
¼ teas. Garlic salt
1/8 teas. Black pepper
1 lb. salmon
Mix syrup, soy sauce, garlic, salt and pepper.
Place salmon in shallow baking dish and coat with maple syrup mixture. Cover the dish and marinate salmon in fridge for 30 minutes. Turning once.
Preheat oven 400 o
Bake uncovered 20 minutes or unil easily flakes.

Chicken Enchiladas
4-6 boneless chicken breasts cooked, shredded
Seasoning salt to taste
2 Cans cream of Chicken soup
½ onion diced
1 C. sour cream
1-2 cans diced green chilies
Milk
Cheddar cheese
Flour tortillas
Cook chicken sprinkle with seasoning salt. Mix cream soups, sour cream, onion, green chilies with a little milk to get a good consistency, not too thick. Put chicken, sauce, and cheese in tortilla and roll up tight. Fit as many as you can into 9x13 pan. Spread sauce over top covering all edges. Sprinkle more cheddar cheese over top.

Chicken Stuffing Casserole
4 chicken Breasts cooked in microwave @ 70% power for 10 minutes and cut up
2 Boxes stove top stuffing (chicken flavored)
1 C. sour cream
2 cans cr of chicken
Prepare stuffing as directed. Cook Chicken. Layer stuffing then chicken then stuffing. Spread with cream soup mixture. Sprinkle a little more stuffing on top and sprinkle with a little cheese.

Hot Pockets
12 Rhodes frozen rolls
Flour lightly and roll flat
Fill with one of the following or make up your own. Then bake to Rhodes directions.
Chili and Cheese or
2 Tbls. Pizza sauce with your favorite topping and shredded cheese
1 C. cubed chicken with ½ C. steamed broccoli chopped, 1 Tbsp. ranch dressing. Or
1 C. cubed chicken, ½ C. chopped ham, ½ C. shredded cheese. Ranch dressing.

Oven Chicken Fajitas
1 lb boneless skinless chicken breasts
1 large green bell pepper
1 large red bell pepper
1 large onion
2 t cumin
2 t chili powder
1 t salt 1 can diced Mexican tomatoes
Cut chicken and vegetables into thin strips. Place in large bowl with rest of ingredients. Mix together. Place all in long bar pan or casserole dish larger than 9X12 that has been sprayed with Pam. Bake at 400 for 30-35 minutes. Serve in flour tortillas. Add cheese, salsa, guacamole, or whatever else you choose. Enjoy!

Oven Kalua Pork1
7-8 lb pork butt
1/4 C pineapple juice
3 T coarse salt
1 t Worcestershire sauce
1 t ginger
1/8 t minced garlic
1 t liquid smoke
In a small bowl, combine pineapple juice, salt, Worcestershire sauce, ginger and garlic. Mix well. Lay 3 sheets of aluminum foil out, one on top of another. Place roast in center of aluminum foil; rub with sauce and sprinkle liquid smoke on top. Fold all 3 sheets of aluminum foil (one at a time) over top of roast and secure tightly. Place wrapped meat in a baking pan. Roast at 375 for 5 hours. Shred the pork before serving. (I will buy the pork butts at Sam's, come home and prepare them, then stick them in 2 1/2 gallon zip locs, and freeze them. Then I can get up some morning and put that directly from the freezer to the oven - minus the zip loc, of course - and cook for about 10 hours. Easy fixins.)

Famous Corn Fest Chili
2 lbs. lean ground beef
2 medium onions, chopped
1 clove garlic,minced
1 can stewed tomatoes
2 Cups Tomato Juice
1 can tomato paste
2 Tbls. Chili Powder
1 teas. Worcestershire sauce
2 cans Red Kidney Beans
2 cans Black Beans
2 Tbls. Sugar
1 bag grandpa Holts corn
Salt & Pepper to taste
Brown beef, rinse and drain. Put in Crock pot. Add rest of ingredients except Corn. Cook on High one hour, then turn to low for 6 hours. 8 servings.

Tator Tot Casserole
1 lb. ground beef
1 lg. onion chopped
1 Can cream of chicken soup
1 Can cream of mushroom soup
½ C. Milk
1 pkg. tater tots
Mix cooked beef with sauces and onion. Put in bottom of 9x13 pan layer tater tots on top. Bake 350o 30-34 minutes.

Hawaiian Haystacks
2 C. Cooked cubed chicken
2 Cans cream of Chicken Soup
1 Can Chicken broth
4 Cups cooked rice
1 pkg. dry chow mein noodles
3 tomatoes, chopped
1 C. celery chopped
½ C. green pepper, chopped
½ C. green onion chopped
1 Can pineapple tidbits
1 C. grated cheddar cheese
1 C. slivered almonds
½ C. Coconut
1 C. mandarin oranges
Combine soup and chicken broth mix in chicken for gravy. Put rest of ingredients on table, let every one make t heir own. Enjoy! Family Favorite

Ham Fried Rice
2 C. Rice Cooked and cooled
6-8 eggs scrambled set aside
3-5 thick slices of ham, diced
2 green onions, slice
1 green pepper diced small
1 C. thawed frozen peas
Soy sauce to taste. Add only drops at a time and stir constantly until taste is good.
Favorite Sunday Roast
& mashed potatoes
1 Sirloin Tip Roast
Seasoning Salt
1 Can chicken broth
1 Can beef broth
Red potatoes
Sprinkle roast with seasoned salt, then brown in frying pan on stove on all sides. Put in crock pot. Fill Rest of Crock pot with red potatoes. Pour Beef and Chicken broth over top. Cook on High 7-8 hours. Pull out potatoes, put in pot to mash. Add butter, sour cream, salt and pepper. Whip using mixer. Take out roast and slice. Make gravy out of drippings. Put in to sauce pan, add 2 chicken bouillon and 2 beef bouillon bring to boil. Mix 2-3 Tbls. cornstarch with a little cold water, and add to mixture slowly, whisking constantly.

Grandma Hurley’s Beef Stew
2 lbs. stew meat
4-5 potatoes, diced
1 bag baby carrots sliced thick
1 onion
1 Can chicken broth
1 Can beef broth
2 Beef gravy mixes
Dip stew meat in seasoned flour and brown in frying on stove. Put in bottom of crock-pot, add chicken broth and beef broth. Simmer for 2 hours on high. Then add potatoes, carrots and onions. Simmer for 2 -4 more hours on high. When tender add Beef gravy mixes.

Easy lasagna
1 lb. ground beef
1 onion
1 large Prego spaghetti sauce
½ lb. uncooked lasagna noodles
12 oz. container cottage cheese
8 oz. shredded mozzarella cheese
1/3 Cup grated parmesan cheese
1 C. water
Brown ground beef. Drain fat and rinse add onion, and Prego sauce. Mix cottage cheese with mozzarella cheese. Layer uncooked noodles, then beef, then cheese mixture. Repeat. End with beef and then cheese. Pour cup of water over top. Then sprinkle with grated parmesan cheese.

Chicken Continental Casserole
4-5 Chicken breasts
1/3 C. seasoned flour
2 Cans cream of Chicken Soup
2 ½ Tbsp. grated onion
4 C. water
2 C. minute rice
1 teas. Salt
Pepper
1 Tbls. Parsley
½ teas. Celery flakes
¼ teas. Thyme
Dip Chicken in Flour. Brown in Pam cooking spray in frying pan. Remove fom pan. Add soup, seasonings, and water into drippings in frying pan. Heat through to a boil. Stirring constantly. Spread rice in crock pot. Cover with 2/3 of soup mixture. Stir with fork. Top with chicken. Pour remaining soup on top. Bake 375o for 30- 40 minutes.

Grilled Turkey or Chicken
2 Cups 7-up
1 C. Soy sauce
1 C. oil
½ teas. Garlic
Dash of lemon juice
Marinate for 18-24 hours in plastic container and cover. Barbecue slowly, turning frequently.

Parmesan Chicken
6-8 boneless, skinless chicken breasts
1 egg beaten
¾ C. Italian Seasoned Bread Crumbs
8 oz. Mozzarella cheese, shredded
Parmesan Cheese
1 jar Prego Spaghetti sauce
Dip chicken in egg. Roll in bread crumbs and brown in oil. Place chicken in baking dish. Put a little pile of Mozzarella on each chicken breast. Pour Prego sauce over top. Sprinkle top with Parmesan cheese. Bake at 350o for 35 minutes until bubble. Serves 6-8. Family Favorite

Fajita marinade
½ C. Italian dressing
½ C. soy sauce
½ C. apple cider vinegar
1/3 C. Worcestershire sauce
1/3 C. brown sugar, packed
1 teas. Garlic powder
Juice form ½ lime or lemon. 1 1/2 T.
Marinate beef for 24 hours, and chicken for 8 hours in refrigerator. Drain and grill or broil.

Chicken Fajitas
1 C. sliced white onion
1 sliced thin green pepper
1 sliced thin red pepper
3-4 marinated chicken breasts or beef
Grill chicken with onions and peppers. Heat tortillas for 20 seconds in microwave. Fill with chicken, cheese, lettuce, and tomato. Garnish with salsa, sour cream, guacamole. Roll up like taco or burrito.

Chicken Pockets
4-5 chicken breasts cooked, cubed
2 green onions
8 oz. cream cheese
½ Cube butter
Garlic powder
2 Pillsbury croissant rolls
Bread Crumbs
Salt and pepper to taste
Melt cream cheese and butter together in microwave. Pour over chicken into medium large bowl. Add cut green onions, garlic powder, salt and pepper into mixture. Take a spoon full of mixture and place it on rolled out croissant and roll it up. Place pockets onto sprayed cookie sheet. Cook for 11-13 minutes. 375o oven.

Sweet and Sour Meatballs
2 lb. ground beef
2 teas. Soy sauce
1 clove garlic minced
¾ C. oatmeal
¼ C. crushed pineapple
1 teas. Ginger
1 egg
½ C. milk
1 teas. Salt
Sauce:
½ C. brown sugar
2 teas. Soy sauce
1 beef bouillon
2-3 Tbls. Cornstarch
½ teas. Salt
Mix with 1 Cup water and 3 Tbls. Vinegar
¾ C. pineapple juice
2/3 C. water
Mix meat and other ingredients and form into 1 ½ inch balls using small cookie size scoop. Bake 350o for 35-40 minutes. Drain grease. Pour sauce over meatballs and bake for 10 minutes more. Yummy over rice!

Easy Chicken Pot Pie
1 pie crust - 2 optional
2 Cans cream of Chicken soup
1 lg. Chicken Breast cooked and cubed
1 lg. potato cooked and cubed
1 C. steamed broccoli
1 C. mixed frozen veggies
¼ C. shredded parmesan cheese
Lay first pie crust on bottom of pie pan. Spread 1 chicken soup on crust. Layer chicken, potato, broccoli, and veggies. Salt and pepper to taste. Sprinkle cheese on top. Spread other can chicken soup over top of that. Cover with second pie crust. Bake 375o for 1 hour until golden brown.


Café Rio Pork
1 Pork roast
2 Cups salsa
½ C. brown sugar
1 can Dr. Pepper
Put in crock-pot cook for 6-8 hours on high for the first hour then turned to low.

Café Rio Rice
3 C. Water
4 Chicken bouillon
4 teas. Garlic minced
½ bunch cilantro
1 Can green chilies
¾ teas. Salt
1 Tbls. Butter
½ onion diced
3 C. Rice (minute rice would work great)
Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered for 30 minutes.

Café Rio Dressing
1 Buttermilk ranch dressing packet
(made up as per pkg. instructions)
2 tomatillos
½ bunch cilantro
1 clove garlic
Juice of lime
1 jalapeno if you like it hot
Use a food processor to blend all ingredients well. Refrigerate.