Course: Main Dish

Oven Baked Sausage

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 Oven Baked Sausage
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 400F.
  2. Line baking sheet with parchment paper or foil. If foil, spray with PAM or similar.
  3. Separate sausage into 8 even 2 oz. patties, about 1/4" thick.
  4. Bake for 10 minutes, flip, and bake an additional 10 minutes. Let sit about minutes, then serve.
Recipe Notes

Make ahead!  You can refrigerate for a week, freeze for at least 3 weeks.  Great for a make-ahead workday breakfast.

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Nutrition Facts
Oven Baked Sausage
Amount Per Serving
Calories 116 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 46mg 15%
Sodium 390mg 16%
Potassium 156mg 4%
Protein 16g 32%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Tender & Juicy Oven Baked Chicken Breast

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 Tender & Juicy Oven Baked Chicken Breast
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 400F.
  2. Rinse and pat dry chicken breast.
  3. Pour olive oil in 9" x 9" square baking pan. With brush, spread on bottom of pan, coat both sides of the chicken breast, and one side of a sheet of parchment paper. Sprinkle salt and pepper (and/or any other herbs/spices/seasonings you would like) over both side of chicken. Place chicken in baking pan, then covr with the parchment paper, oiled side down.
  4. Bake for 30-40 minutes - 30 is perfect in my oven - or until internal temperature is done. Sorry, gotta look that one up.
  5. Let sit at least 10 minutes before slicing, etc.
Recipe Notes

Can make ahead and keep in the refrigerator for up to one week.

Works great for cutlets, too!  Just reduce cooking time to 20 minutes.

https://www.thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453

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Nutrition Facts
Tender & Juicy Oven Baked Chicken Breast
Amount Per Serving
Calories 291 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Monounsaturated Fat 3g
Cholesterol 142mg 47%
Sodium 405mg 17%
Protein 40g 80%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Creamy Crock Pot Chicken and Rice

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 Easy Creamy Crock Pot Chicken and Rice
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Servings
servings
Ingredients
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Instructions
  1. Put all your ingredients in a large bowl, mix well and pour into your slow cooker
  2. Cover and cook on low for 3-4 hours, stirring well every hour or so until your chicken and rice are both done
Recipe Notes

UPDATED: After receiving lots of mixed reader feedback, I've went back into the kitchen and reworked this recipe. I think you will be wonderfully surprised with the results! This recipe is inspired from a recipe in Gooseberry Patch’s Slow-Cooker Christmas Favorites. When I say stir it well during the cooking process, I mean stir it all around. Top to bottom, bottom to top...all around. Toward the end of cooking (the last hour or so), you will want to watch it very closely. I wasn't sure how long exactly this would take with reworking the recipe, it took right at 3 and a half hours for mine. If I would have left it for another 30 minutes, I am sure it would have been mush instead of perfection. So, I cannot stress enough, watch it closely. As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish. All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed. crock pot recipe https://www.recipesthatcrock.com/crock-pot-creamy-chicken-and-rice/

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Nutrition Facts
Easy Creamy Crock Pot Chicken and Rice
Amount Per Serving
Calories 332 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 102mg 34%
Sodium 884mg 37%
Potassium 130mg 4%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 1g
Protein 32g 64%
Vitamin A 3%
Vitamin C 11%
Calcium 5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Oven Roasted BBQ Chicken Thighs

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 Oven Roasted BBQ Chicken Thighs
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. PREHEAT OVEN TO 400 DEGREES.
  2. Line baking sheet with parchment paper. Place chicken thighs skin side down on the baking sheet. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
  3. Continue roasting for another 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
Recipe Notes

Original recipe from:

http://thepioneerwoman.com/cooking/oven-bbq-chicken/

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Nutrition Facts
Oven Roasted BBQ Chicken Thighs
Amount Per Serving
Calories 349 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 57mg 19%
Sodium 1041mg 43%
Potassium 136mg 4%
Total Carbohydrates 49g 16%
Sugars 33g
Protein 15g 30%
Vitamin A 2%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Lasagna

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 Lasagna
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Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Servings
servings
Ingredients
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Instructions
  1. Make the marinara sauce. Add pizza sauce and let simmer together for a few minutes.
  2. While the sauce is cooking, cook the meat together, adding salt and pepper to taste. Cook the lasagna noodles per package directions, but don't drain.
  3. Preheat oven to 350F.
  4. Lightly spray the bottom of a 9 x 13 dish. Lay 3 noodles along the bottom of the pan so that it's completely covered by noodles. Spread about half of the meat and sauce mix evenly over noodles. Spread about half of the ricotta evenly over the meat and sauce. Sprinkle 1/2 of the cheddar cheese evenly over the ricotta. Sprinkle 1/2 of the mozzarella cheese evenly over the cheddar.
  5. Repeat that last step, place on baking sheet, and bake for 45 minutes, until the top is starting to brown and it's bubbly.
Recipe Notes

The nutrition info does not include my sauce.  You should have about 1/12 of the recipe per serving.

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Nutrition Facts
Lasagna
Amount Per Serving
Calories 339 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 84mg 28%
Sodium 502mg 21%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 31g 62%
Vitamin A 14%
Calcium 50%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Chicken & Veggie Pasta

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 Creamy Chicken & Veggie Pasta
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 425°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 5 minutes; add carrots and cook another 8 minutes or until crisp-tender; drain. Stir in chicken, corn, and peas. Cover and set aside.
  2. While gravy is cooking, prepare egg noodles per package directions, drain. Add a little butter, about 1/2 Tbsp, to coat noodles to prevent drying out or sticking together. Cover and set aside.
  3. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, corn peas, carrots, and potato mixture; remove from heat.
  4. Stir in cooked noodles until you have enough for an even mix between noodles and chicken gravy mix; you may not need all the noodles you've cooked.
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Nutrition Facts
Creamy Chicken & Veggie Pasta
Amount Per Serving
Calories 351 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 47mg 16%
Sodium 753mg 31%
Potassium 503mg 14%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 5g
Protein 25g 50%
Vitamin A 117%
Vitamin C 19%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Tuna Salad

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 Tuna Salad
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Open and drain the cans of tuna. Put in a medium size bowl.
  2. Peel the eggs, then chop or slice or whatever to get the size egg pieces you want. Add to tuna.
  3. Dice the pickle into small, less than bit size pieces. Add to tuna.
  4. Put in everything else with the tuna, mix thoroughly, taste. See what else you might like to add, then call it good.
  5. Enjoy as a sandwich with lettuce on a croissant or crackers or just off your fingers, why not?
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Nutrition Facts
Tuna Salad
Amount Per Serving
Calories 57 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.5g
Cholesterol 68mg 23%
Sodium 254mg 11%
Potassium 93mg 3%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 9g 18%
Vitamin A 1%
Calcium 1%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Double Breaded Pork Chops for Two

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 Double Breaded Pork
A great, quick dinner for two recipe. Flavorful, simple, and quick.
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix flour, garlic & onion powder, salt, red & black pepper in a shallow container for dredging.
  2. Put the beaten egg in one shallow dish, and milk in another shallow dish.
  3. Combine 1 Tbsp each butter and olive oil in a skillet over medium-high heat until melted and oil and butter are shimmering but not smoking.
  4. Coat pork chops, one at a time, in milk, then dredge in flour mix, then coat with beaten egg, and finally dredge again in flour mix, trying to keep the pork chop completely covered with the coating. Place carefully in skillet.
  5. Cook for ~3-5 minutes, depending on the thickness, until the coating in light golden brown and slightly crispy, and you can see where it is starting to cook up the sides of the chops. Turn carefully to keep breading intact, and turn away from you to avoid grease spatter and burns. Cook another 3-5 minutes as needed, then remove from the skillet and cover with foil for a few minutes before eating. If at any time the skillet is without any butter/oil, or starts sticking, add more butter & oil as needed. Serve hot.
  6. OPTIONAL: If you have any burnt crunchy bit on the bottom of the skillet, you can stir in a few herbs or onions; deglaze with chicken or beef stock, water, or wine; mix in a Tbsp or two or flour, and cook at medium-low heat until thickened and ready to use as a pan sauce.
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Nutrition Facts
Double Breaded Pork
Amount Per Serving
Calories 615 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 165mg 55%
Sodium 2272mg 95%
Potassium 437mg 12%
Total Carbohydrates 78g 26%
Dietary Fiber 4g 16%
Sugars 9g
Protein 39g 78%
Vitamin A 32%
Vitamin C 6%
Calcium 15%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Pork Rice Enchilada Casserole

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 Pork Rice Enchilada Casserole
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Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350F.
  2. Mix rice, broth, enchilada & sauce together in a 3-quart casserole or square baking dish.
  3. Spread cheese on top, then lay the lightly salted and peppered pork on top.
  4. Bake for 1 1/4 hour, until liquid absorbed and chicken is done.
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Sausage, Egg & Cheese Breakfast Burrito

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 Sausage, Egg & Cheese Breakfast Burrito
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. In medium sized skillet preheated to about crumble and fry turkey sausage until crumbled in small pieces. Prepare a steamer for the tortillas.
  2. While sausage is coking and steamer is getting hot and steamy, whisk together 5 large eggs in a small bowl. Add salt and pepper to taste.
  3. When sausage is almost completely cooked, poured in egg mixture. Reduce heat to medium - medium-low, stirring frequently until eggs are cooked. Cover to help keep warm until tortillas are ready.
  4. Steam tortillas for about 3 minutes or until soft and pliable. Place tortilla on plate. add cheese and then sausage/egg mixture,on top if used putting all in a line from the top to about 1/4 from the bottom in a line. Fold the bottom of the tortilla up, then fold the sides in.
  5. East and enjoy!
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Nutrition Facts
Sausage, Egg & Cheese Breakfast Burrito
Amount Per Serving
Calories 98 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 132mg 44%
Sodium 212mg 9%
Potassium 44mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 0.1g 0%
Sugars 1g
Protein 9g 18%
Vitamin A 4%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.