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Archive for the ‘Main Dish’ Category

We eat a lot of chicken in this house; at least 3-4 times a week.  So coming up with different ways to cook it, different tastes, and recipes for the leftovers is always a challenge.

I have been making this for a number of years and it is always gone, no leftovers.  I vary the recipe depending on what spices, how much chicken I have left over, vegetables and cheeses.

I have never made the same recipe twice, so it is new everytime!

Ingredients:

3 lb frying chicken
1 10oz pkgs. frozen broccoli or 2 bunches fresh
1 cup mayonnaise
1 103/4 oz can condensed chicken soup
1/4 tsp. curry powder
1 Tbsp lemon juice
1/2 c grated Cheddar cheese
1/2 c bread crumbs
1 Tbsp melted butter

Stew chicken; cool and bone.  Steam broccoli until tender; drain

Grease an 11×7 inch casserole.  Place chicken on the bottom, broccoli on top.  Combine mayonnaise, soup, curry powder and lemon juice.  Pour over broccoli.  Sprinkle with and mixture of cheese and bread crumbs combined with butter.  Bake in 350 degree oven for 30 minutes.  Serve with a good French or Italian bread.

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I recently bought a package of Classic Cole Slaw mix.  I rarely buy packaged mixes like this but it was convenient.  Anyway after using only a part of the package, I realized I had satisfied my craving for Cole Slaw for a while.  So what to do with the leftover coleslaw.

About a year ago my sister bought us a subscription to “Taste Of Home-Cooking for Two”.  She is determined to get me off comfort foods and for us to eat healthier.  To be frank, when the magazine comes in every month, I take look and put it aside.  It wasn’t until I started this blog, that I really began looking at the recipes inside.  There are some fantastic ideas and a lot of them fit into my definition of Comfort Food.

So as to the Cole Slaw leftovers I found these two great recipes that are easy to fix and really, really tasty. Who knew healthier food could taste so good!

German Style Keilbase and Noodles

From Lillian Julow of Gainsville, Florida
“Coleslaw takes on a sauerkraut-like flavor in the filling main dish.  The smoky kielbasa pairs well with the tender buttered noodles and tangy slaw.”

Ingredients:

51/2 cups coleslaw mix
1 teasp. of salt
11/2 cups uncooked egg noodles
1/2 pound smoked kielbasa or Polish sausage, cut into 1/4 inch slices
1 small onion finely chopped
1 tblspn butter
1 teasp sugar
1/8 teasp pepper
1/2 teasp poppy seeds, optional

Place coleslaw mix in a colander over a plate; sprinkle with salt and toss.  Let stand for 30 minutes.  Rinse and drain well.

Cook noodles according to package directions.  Meanwhile in a large skillet, saute kielbasa and onion in butter until onion is tender.  Add the slaw mix, sugar, pepper; cover and cook over medium-low heat for 10-15 minutes or until heated through.  Stir in poppy seeds if desired.  Drain noodles and top with slaw mixture.

Fruited Coleslaw

Linda Stevens, Madison, Alabama

2 cups coleslaw mix
1 snack size cup of mandarin oranges, drained
1/2 cup chopped apple
1/4 cup manyonnaise
2 tblsp honey
1/4 teasp. poppy seeds, optional

In a small bowl, combine the coleslaw mix, oranges and apple.  Conbine the remaining ingredients; pour over coleslaw mixture and toss to coat.  Cover and refrigerate for at least 2 hours before serving.

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Ingredients

* 1  cup dry red beans or dry red kidney beans
* 1  tablespoon olive oil
* 2  pounds boneless beef chuck pot roast, cut into 1-inch pieces
* 1  cup coarsely chopped onion
* 1  15-ounce can tomato sauce
* 1  14-1/2-ounce can diced tomatoes with green chile peppers, undrained
* 1  14-ounce can reduced-sodium beef broth
* 2  to 3 chipotle peppers in adobo sauce, finely chopped plus 2 teaspoons adobo sauce*
* 2  teaspoons dried oregano, crushed
* 1  teaspoon ground cumin
* 3/4  cup finely chopped red sweet pepper
* 1/4  cup snipped fresh cilantro

Directions

1. Rinse beans. Place beans in a large saucepan or Dutch oven. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour.

2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add half of the meat and the onion; cook and stir until meat is brown. Transfer to a 3-1/2- or 4-quart slow cooker using a slotted spoon. Repeat with remaining meat. Stir tomato sauce, undrained tomatoes, broth, chipotle peppers and adobo sauce, oregano, and cumin into mixture in slow cooker. Drain and rinse the beans; stir into mixture in cooker.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Top individual servings with sweet pepper and cilantro. Makes 8 (1-cup) servings.

Courtesy of Better Homes and Garden

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BHG Magazine

Perfect for potlucks or dinner tonight, this casserole features a cheesy topping and layers of ground beef, noodles, spinach, and tomatoes.

Ingredients

* 3 cups dried medium noodles (6 ounces)
* 1 pound ground beef
* 2 8-ounce cans tomato sauce
* 1 teaspoon dried basil, crushed
* 1/2 teaspoon sugar
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 8-ounce carton dairy sour cream
* 1 8-ounce package cream cheese, softened
* 1/2 cup milk
* 1/3 cup chopped onion (1 small)
* 1 10-ounce package frozen chopped spinach, cooked and well drained
* 1 cup shredded cheddar cheese (4 ounces)

Directions

1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

5. Makes 8 servings

6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.�Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

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