~Meats & Main Dishes~
Bacon Cheeseburger Pasta
Honey-Lime Grilled Chicken
Pepper Steak
Pork Fried Rice
Enchiladas
Cashew Chicken
Hearty Ham Casserole
Sweet & Savory Brisket
Tender Barbequed Chicken
Each recipe name
above is linked to the recipe on this page. Click on the name
to see the recipe.
Bacon Cheeseburger Pasta
8 ounces
uncooked tube pasta
1 pound ground beef
6 strips bacon, diced
1 can (10 3/4 ounce) can tomato soup, undiluted
1 cup (4 ounces) shredded Cheddar cheese
Cook pasta
according to package directions. Meanwhile, in skillet, cook
beef over medium heat until no longer pink, drain and set aside.
In the same skillet, cook bacon until crisp, remove with slotted
spoon to paper towels. Discard drippings. Drain pasta;
add to skillet. Add soup, beef and bacon; heat through.
Sprinkle with cheese, cover and cook until the cheese is melted.
Yield: 4-6 servings.
Honey-Lime Grilled
Chicken
1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 boneless skinless chicken breast halves
In a resealable
plastic bag or shallow glass container, combine the honey, soy sauce
and lime juice; mix well. Add chicken and turn to coat.
Seal or cover and refrigerate for 30-45 minutes. Drain and
discard marinade. Grill chicken, uncovered, over medium heat
for 6-7 minutes on each side or until juices run clear. Yield:
4 servings
Pepper Steak
1 1/2 pounds sirloin steak
2 large green bell peppers
1 large onion
6 tablespoons soy sauce
3 tablespoons oil
1/4 teaspoon black pepper
3 cups hot cooked or fried rice
Slice steak into 1/4-inch thick slices. Put in a small
bowl with 3 tablespoons sauce to marinate while you chop the
onion and bell peppers. Stir fry meat with soy sauce in
oil in a large skillet until lightly browned, 2-3 minutes.
Add vegetables and remaining soy sauce; cook until meat is
tender and vegetables are crisp-tender. Add black pepper
and serve over rice.
Pork Fried Rice
3 cups cooked rice
1 1/2 cups slivered cooked pork (or your choice of protein)
1/2 cup shaved carrots
1/2 cup frozen peas
1 egg, beaten
1/4 teaspoon black pepper
4 tablespoons soy sauce
Combine rice, pork, carrots, peas and egg in a large skillet
coated with cooking spray. Cook, stirring, 3 minutes
over high heat. Add pepper and soy sauce. Cook,
stirring, 1 minute longer. You can omit pork and use as
a side dish.
Enchiladas
1 1/2 pounds ground beef
1 can refried beans
1 medium onion, chopped fine
1 can green chilies, optional
8 ounces Colby-Jack cheese, shredded
20 fajita size or 10 burrito size flour tortillas
1 can green chili enchilada sauce
salsa
sour cream
Brown beef and onion in a large skillet. Drain grease.
Stir in refried beans, mixing until totally incorporated.
Add green chilies, if desired. Fill each tortilla with
1-2 tablespoons meat mixture. Top with shredded cheese.
Roll up burrito style and place in a 9x13 baking dish that has
been coated with nonstick cooking spray. Combine
enchilada sauce and remaining cheese in a small sauce pan and
heat until cheese is melted. Pour over enchiladas.
Bake at 350 degrees for 45 minutes or until edges are golden
brown. Serve with salsa and sour cream.
Cashew Chicken
3 pounds breaded chicken tenderloins
cooked white rice
3 packages brown gravy mix
1/2 cup soy sauce
cashews
4 chopped green onions
Deep fry chicken tenderloins. Cut into bite size pieces.
Mix gravy mix with 3 cups water. Heat to boiling.
Add1/2 cup soy sauce. Serve chicken over rice with
gravy. Top with green onions and cashews.
Hearty Ham Casserole
2 cups diced cooked ham
1 can ( 15 1/4 ounces) whole kernel corn
1/4 cup minced fresh parsley
1 tablespoon chopped onion
1/4 cup butter
1/3 cup all-purpose flour
1 3/4 cups milk
1/8 teaspoon pepper
1 cup (4 ounces) shredded Cheddar cheese or Velveeta
In a large bowl,
combine the first four ingredients; set aside. In a saucepan,
sauté onion in butter for 2 minutes; stir in flour until blended.
Gradually add milk and pepper. Bring to a boil; cook and stir
for 2 minutes. Remove from the heat; pour over ham mixture and
stir until combined. Transfer to a greased 11x7x2 baking dish.
Cover and bake at 350 degrees for 25 minutes. Uncover and
sprinkle with cheese. Bake 5-10 minutes longer or until the
cheese is melted. Yield: 4-6 servings
Sweet & Savory Brisket
1 beef brisket (3 to 3/12 pounds) cut
in half
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 teaspoon pepper
Place half the
brisket in crock-pot. In a bowl, combine the ketchup, jelly,
soup mix and pepper; spread half over meat. Top with remaining
meat and ketchup mixture. Cover and cook on low for 8 to 10
hours or until meat is tender. Slice brisket and serve with
cooking juices. Yield: 8 to 10 servings.
Tender Barbequed Chicken
1
boiler/fryer chicken (3 to 4 pounds) cut up
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
1 bottle (18 ounces) barbecue sauce
3/4 cup Coke
Place chicken in
crock-pot. Top with onion and lemon slices. Combine
barbecue sauce and Coke, pour over all. Cover and cook on low
for 8 to 10 hours or until chicken juices run clear. Yield: 4
to 6 servings.
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