Category Archives: Main Course

Hot Brown Sandwiches

1 tablespoon butter 1 tablespoon all-purpose flour 3/4 cup 2% low-fat milk, heated 1 egg yolk 2 tablespoons and 2 tablespoons grated Parmesan cheese, divided Pinch coarsely ground black pepper 4 slices white bread, toasted 6 oz cooked turkey breast, thinly sliced Paprika 4 slices bacon, cooked 2 small tomatoes, cut in wedges Directions: MeltContinue reading “Hot Brown Sandwiches”

Slow Cooker Barbecue Beef Sandwiches

2-1/2 to 3 lbs boneless beef chuck roast 1 cup barbecue sauce 1/2 cup apricot preserves 1/2 medium green bell pepper, chopped 1 tablespoon Dijon mustard 1-1/2 teaspoons brown sugar 1 medium red onion, thinly sliced 3/4 cup mild or medium salsa 12 Kaiser rolls or hamburger buns, split and warmed Directions: Trim excess fatContinue reading “Slow Cooker Barbecue Beef Sandwiches”

Parmesan Turkey Ranch Rollups (or Pita Sandwiches)

1-3/4 cups ranch dressing 1/2 cup Parmesan cheese 4 green onions, chopped 1 medium tomato, chopped 2 cups lettuce, chopped 12 oz chopped turkey 6- or 7- inch tortillas or Pita bread Directions: Mix ranch, cheese, onions, tomato, and lettuce. Spread mixture over tortilla. Add turkey slices, and roll up. Fasten with toothpicks. Or ChopContinue reading “Parmesan Turkey Ranch Rollups (or Pita Sandwiches)”

Chicken, Spinach, and White Bean Stew

4 cups chicken stock 2 cups chicken, cooked 15 oz can white beans, drained 4 cups baby spinach leaves Pesto Directions: Heat stock in pan until steaming. Add chicken, beans, and spinach; cook until spinach is wilted, about 2 minutes. Serve in bowls and top with dollop of pesto. (There is nothing identifying in thisContinue reading “Chicken, Spinach, and White Bean Stew”

Chicken and Dumplings

6 cups chicken stock 3 cups chicken, cooked 3 carrots, chopped 1-1/2 cups Bisquick 1/2 cup milk 2 tablespoons Parmesan cheese Directions: Combine stock, chicken, and carrots in pot on medium-high heat. In a separate bowl, mix Bisquick, milk, and cheese to create dough. Once pot reaches slow boil, reduce heat to medium. Drop doughContinue reading “Chicken and Dumplings”

Vegetable Soup (with Ham)

(This makes 36 servings, but I’ve found that you can freeze the extra in ziplock bags, which make for a good meal mid-week.) 1 gallon tomato 1 ham bone and some cooked ham (around 8 to 16 ounces) 2 quarts water, seasoned (doesn’t specify, but recommend salt, pepper, and salt) 1 lb carrots, chopped 1/2Continue reading “Vegetable Soup (with Ham)”

Cincinnati Chili

3/4 lb lean ground beef 1 cup onion, diced 1 clove garlic, pressed 15 oz can lower-sodium tomato sauce 1-1/2 cups water 2 teaspoons unsweetened cocoa 2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper, or to taste 1-1/2 teaspoonsContinue reading “Cincinnati Chili”

Hearty Italian Sausage Soup

1 lb Italian Sausage, sliced 1 onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 2 (qty) 14.5 oz cans fat-free reduced-sodium chicken broth 1 soup can water 15 oz can cannellini beans, rinsed 14.5 oz can stewed tomatoes, undrained 1 cup rotini pasta, uncooked 1-1/2 cups baby spinach leaves 1/2 cup shredded reduced-fatContinue reading “Hearty Italian Sausage Soup”

Tortilla Meatball Soup

1 teaspoon canola oil 1 medium onion, chopped (about 1 cup) 1 tablespoon ground cumin 14 oz can reduced-sodium beef broth 2 cups water 8 oz lean ground beef 15 oz can pinto beans, rinsed and drained 14 oz can no-salt-added, diced tomatoes, undrained 1 cup frozen corn 2 tablespoons fresh lime juice Toppings: choppedContinue reading “Tortilla Meatball Soup”