Course: Main Dish

Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce

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 Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 450.
  2. Line a small pan with parchment paper. Place bacon slices on parchment and cook for 10-15 minutes our until crispy.
  3. Season and grill chicken. Set aside to cool.
  4. For sauce:
  5. In a skillet, melt butter and oil.
  6. Add garlic and shallot. Cook for 2 minutes.
  7. Add flour and cook for 1 to 2 minutes stirring frequently.
  8. Add wine (or beer or broth). Stir.
  9. Add milk slowly and stir.
  10. Season to taste.
  11. Add basil.
  12. Stir and cook for 2 more minutes over medium heat.
  13. Remove from heat.
  14. Spread pizza dough onto pizza pan or stone. Prick with a fork all over.
  15. Spread sauce over dough.
  16. Top with chicken, bacon, shredded colby jack, and sliced mozzarella.
  17. Bake at 450 for 15 minutes.
Recipe Notes

This pizza is so versatile. Change it up by adding veggies like spinach or change up cheeses by adding shredded Parmesan or sliced provolone instead.

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Nutrition Facts
Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce
Amount Per Serving
Calories 439 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 64mg 21%
Sodium 859mg 36%
Potassium 80mg 2%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 3g
Protein 22g 44%
Vitamin A 16%
Vitamin C 2%
Calcium 72%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Garlic Cream Chicken Calzone

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 Garlic Cream Chicken Calzone
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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. Season chicken with creole seasoning. Grill over medium to medium-high heat for 8 to 9 minutes per side or until cooked. Remove from heat and let it rest while you prepare the cream sauce.
  2. In a skillet, melt butter and oil over medium heat. Add garlic. Cook for 2 minutes. Add flour and cook for 1 to 2 minutes stirring frequently. Add chicken broth* and stir. Add milk slowly and stir. Season to taste with salt and pepper. Add basil. Stir and cook for 2 more minutes over medium heat. It will begin to thicken. Remove from heat.
  3. Unroll pizza dough onto sheet pan and spread out to about a 10 x 15 inch rectangle. Spread garlic cream sauce over the entire area of dough. Top with chopped grilled chicken. Top with baby spinach and shredded cheese. Beginning with longer end roll up while being careful to continue to tuck ingredients in as you roll it up. Place on a baking sheet seam side down. Spray with a little cooking oil spray under dough. Bake at 350 for 15 to 20 minutes or until golden brown. Let sit about 5 minutes to cool. Slice and serve warm.
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Nutrition Facts
Garlic Cream Chicken Calzone
Amount Per Serving
Calories 351 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 61mg 20%
Sodium 828mg 35%
Potassium 226mg 6%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 3g
Protein 26g 52%
Vitamin A 65%
Vitamin C 15%
Calcium 39%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Chile Mac

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 Chile Mac
Simple and spicy, rich and filling! Each serving is ~12 oz.
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 1/2 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 1/2 hour
Servings
servings
Ingredients
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Instructions
  1. Heat crushed tomatoes, tomato sauce, and chili seasoning in a large saucepan at medium heat, stirring frequently until simmering, then cover and cook at 130F for about an hour, so everything has a chance to cook together well.
  2. OPTIONAL: You can use a blander at liquefy or a hand mixer to bland until as smooth as you'd like. If you're using the blender, be careful blending hot liquids! Let the sauce sit for a few minutes before blending, start slowly, and vent the blender frequently when starting.
  3. Crumble and cook the hamburger in a large, deep skillet at medium high heat, stirring frequently. Drain excess fat and return to skillet.
  4. Add cooked elbow macaroni and sauce to skillet with hamburger, cook on medium low to medium heat until thoroughly mixed and warmed.
  5. Server immediately.
  6. Feel free to add any toppings you would like! We used grated parmesan on ours, but you could also use grated cheese of whatever kind you'd like, sour cream, chopped chives, chopped onion, salsa, crackers, etc.
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Nutrition Facts
Chile Mac
Amount Per Serving
Calories 403 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 40mg 13%
Sodium 299mg 12%
Potassium 1239mg 35%
Total Carbohydrates 66g 22%
Dietary Fiber 10g 40%
Sugars 15g
Protein 25g 50%
Vitamin A 49%
Vitamin C 19%
Calcium 1%
Iron 46%
* Percent Daily Values are based on a 2000 calorie diet.

Mackerel Patties

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 Mackerel Patties
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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. Drain mackerel and remove the largest bones and the majority of skin. Break up in bowl, then add therest of the ingredient, mixing with a fork.
  2. Separate into 4 patties, about 3.5 oz. each. Cook for 4 minutes on a George Foreman grill, or ad a Tbsp of oil to a skillet and fry for 4-5 minutes each side.
  3. Serve hot by itself, or with tartar sauce. Or you could make a sandwich.
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Nutrition Facts
Mackerel Patties
Amount Per Serving
Calories 287 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 175mg 58%
Sodium 695mg 29%
Potassium 241mg 7%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 2g
Protein 31g 62%
Vitamin A 10%
Calcium 30%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

Garlic Chicken with Orzo Noodles

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 Garlic Chicken with Orzo Noodles
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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. Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
Recipe Notes

[recipe]

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Nutrition Facts
Garlic Chicken with Orzo Noodles
Amount Per Serving
Calories 392 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0.02g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 61mg 20%
Sodium 233mg 10%
Potassium 940mg 27%
Total Carbohydrates 48g 16%
Dietary Fiber 5g 20%
Sugars 2g
Protein 35g 70%
Vitamin A 229%
Vitamin C 69%
Calcium 19%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken and Andouille Paella

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 Shrimp and Chorizo Paella
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Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
  2. Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
  3. Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
  4. Add the rice and stir fry until the rice is completely coated with the oil and spices.
  5. Stir in the stock. Bring to a simmer.
  6. Reduce heat to low and simmer for 10 minutes.
  7. Add in the sliced chorizo and cook for about 5 more minutes.
  8. Add cooked chicken. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
  9. Sprinkle parsley on top and serve.
Recipe Notes

*If you cannot find bomba rice you can use arborio. Be sure to follow package instructions for the amount of liquid, defer to package instructions if they are different than what is listed here. *If you cannot find Spanish chorizo you can use andouille sausage or Kielbasa. Be sure you get the kind that is ready to eat and not one that is raw. *I always use kosher salt. If you do not have kosher salt and are using regular table salt, reduce salt to ½ teaspoon and adjust for taste. *The bottom of the paella can burn, be sure to reduce heat to low and watch carefully to avoid burning.

 

http://www.foxandbriar.com/shrimp-chorizo-paella/

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Nutrition Facts
Shrimp and Chorizo Paella
Amount Per Serving
Calories 423 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Trans Fat 0.001g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 68mg 23%
Sodium 1077mg 45%
Potassium 411mg 12%
Total Carbohydrates 42g 14%
Dietary Fiber 3g 12%
Sugars 4g
Protein 28g 56%
Vitamin A 9%
Vitamin C 6%
Calcium 1%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

My Small Lasagna

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 My Small Lasagna
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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. Cook the hamburger, drain grease, and add sauces. Heat, add any salt, pepper, other herbs you would like. Heat oven to 350F.
  2. Cook lasagna noodles per package directions and drain.
  3. Add a little sauce/meat mixture to the bottom of the pan, then cut the lasagna noodles to fit the 9" square pan. It should take 2 noodles, cut to size, to cover the bottom. Then layer half the meat/sauce mixture, half the ricotta, half the mozzarella, then half the cheddar. Repeat. The pan will prolly be extra full, so make sure you put the pan on a baking sheet.
  4. Cool for about 1/2 hour, or until cheese is bubble and melty and starting to brown. Everything's already cooked, so it's just until it looks like you want to eat it.
  5. Prolly want to give it a few minutes to cool., then chow down!
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Nutrition Facts
My Small Lasagna
Amount Per Serving
Calories 789 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 27g 135%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 169mg 56%
Sodium 1673mg 70%
Potassium 426mg 12%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 14g
Protein 63g 126%
Vitamin A 44%
Vitamin C 7%
Calcium 115%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole

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 Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
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Instructions
  1. Grease the insert of a 6-quart slow cooker with non-stick cooking spray, or use liner.
  2. Layer â…“ of the hashbrowns on the bottom, then season with salt and pepper. Top with â…“ of the cooked sausage, then â…“ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.
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Nutrition Facts
Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Amount Per Serving
Calories 315 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 269mg 90%
Sodium 683mg 28%
Potassium 176mg 5%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 25g 50%
Vitamin A 13%
Vitamin C 0.5%
Calcium 27%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Toasted Garlic-Butter Ravioli with Spinach

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 Toasted Garlic-Butter Ravioli with Spinach
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring 12" sauté pan of water to a boil and generously season with salt. Prepare a rimmed sheet pan with parchment paper. Cook pasta according to package directions until al dente. Remove ravioli using a slotted spoon and place in a single layer on the sheet pan, then discard water.
  2. Place the pan over medium heat. Add oil, butter, and garlic; sauté until butter begins to bubble, about 1 minute. Add red pepper flakes, salt, and pepper; stir with a rubber spatula. Add half the ravioli and stir gently until well coated; immediately add balance of ravioli and repeat. Flip the ravioli gently as needed to prevent them from sticking. Cook ravioli until golden brown, about 5 minutes.
  3. Toss in spinach gently, then garnish with parsley and Parmesan. Serve immediately.
Recipe Notes

Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

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Cornmeal-Battered Oven-Fried Catfish

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 Cornmeal-Battered Oven-Fried Catfish
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 425°F. Coat a large nonstick baking sheet with cooking spray.
  2. In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl.
  3. Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
  4. Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with lemon wedges. Yields 1 fillet per serving.
Recipe Notes

https://www.weightwatchers.com/us/recipe/cornmeal-battered-oven-fried-catfish-1/5626a5f34236657004995b285

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Nutrition Facts
Cornmeal-Battered Oven-Fried Catfish
Amount Per Serving
Calories 404 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 80mg 27%
Sodium 965mg 40%
Potassium 500mg 14%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 3g
Protein 24g 48%
Vitamin A 8%
Vitamin C 2%
Calcium 12%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.