Category: Main Dishes

Description
Creamy one-pan pasta with andouille sausage, tomatoes, and pepper jack cheese.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 12.8-ounce package smoked andouille sausage, thinly sliced
• 2 cups chicken broth
• 1 14.5-ounce can diced tomatoes
• 1/2 cup milk
• 8 ounces elbow pasta
• Kosher salt and black pepper, to taste
• 1 cup shredded pepper jack cheese

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic, onion, and sausage and cook until the sausage is lightly browned.
3. Stir in the chicken broth, tomatoes, milk, and pasta. Season with salt and pepper.
4. Bring to a boil, cover, reduce the heat, and simmer 12 to 14 minutes until the pasta is cooked through.
5. Remove from the heat, top with the cheese, cover briefly, and let the cheese melt before serving.

Notes

• The source note appears to have a typo reading 'chicken brown'; this recipe uses chicken broth.

Description
A simple hamburger steak recipe meant to be finished with brown gravy.

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• Brown gravy

Instructions

1. Mix the ground beef, onion, onion powder, garlic powder, and seasoned salt.
2. Form into patties.
3. Cook the patties until done.
4. Serve with brown gravy.

Description
A hearty skillet supper with seasoned ground beef, rice, corn, and tomato sauce.

Ingredients

• 1.5 pounds ground beef
• 1 onion, diced
• 4 cloves garlic, peeled
• 1 bell pepper, diced
• 1 can corn
• 1 15-ounce can tomato sauce
• 1 cup white rice
• 2.5 cups water
• 2 teaspoons chicken bouillon
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder

Instructions

1. Cook the rice with the water, chicken bouillon, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon chili powder.
2. In a large pot or skillet, heat a little oil and cook the onion until browned.
3. Add the ground beef and cook until broken up.
4. Add the bell pepper and continue cooking until the beef is browned.
5. Stir in the tomato sauce, corn, and remaining seasonings.
6. Cover and keep on low until the rice is ready.
7. Stir the cooked rice into the beef mixture and serve.

Description
A straightforward family meatloaf with chopped vegetables and tomato sauce.

Ingredients

• 1 pound ground beef
• 1/2 bell pepper, finely chopped
• 1/4 large onion, finely chopped
• 1 small can tomato sauce
• 1 egg
• Bread crumbs
• Ketchup for the top
• Garlic powder
• Salt
• Black pepper

Instructions

1. Mix the ground beef, bell pepper, onion, tomato sauce, egg, bread crumbs, garlic powder, salt, and pepper.
2. Shape into a loaf in a baking dish or loaf pan.
3. Spread ketchup over the top.
4. Bake uncovered at 350 degrees F for 1 hour.

Description
A simple chicken and bow tie pasta dinner with butter and Italian seasoning.

Ingredients

• 2 chicken breasts
• Bow tie pasta
• 4 tablespoons butter
• Olive oil
• Steak seasoning
• Italian seasoning

Instructions

1. Cut the chicken into cubes.
2. Toss the chicken with olive oil and steak seasoning.
3. Saute over medium-high heat until nearly cooked through, then turn the heat up briefly to brown the chicken.
4. Cook the bow tie pasta and drain it.
5. Add butter to the pasta pot and let it melt.
6. Return the pasta to the pot with Italian seasoning and the cooked chicken, then toss together.
7. Serve warm, optionally with toast.

Description
Slow cooker pulled pork sandwiches with bottled barbecue sauce and toasted buns.

Ingredients

• 1 boneless pork shoulder roast, 3 to 4 pounds
• 1 bottle barbecue sauce, 16 ounces
• 8 hamburger buns or sandwich rolls, toasted
• Water
• Salt and pepper

Instructions

1. Cover the bottom of the slow cooker with about 1 inch of water.
2. Place the roast in the slow cooker and season with salt and pepper.
3. Cover and cook on low for 8 to 10 hours.
4. Remove the roast and let it stand for 15 minutes.
5. Discard the liquid from the slow cooker and shred the pork with 2 forks.
6. Return the meat to the slow cooker and stir in the barbecue sauce.
7. Cover and cook on high for 30 minutes.
8. Serve on toasted buns or rolls.

Notes

• The original note says this serves 8 to 10.

Description
A family recipe for Bruschetta Grilled Chicken.

Ingredients

• Juice of 1 lemon, divided
• Kosher salt
• Freshly ground black pepper
• 4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
• 3 slicing tomatoes, chopped
• 2 cloves garlic, minced
• 4 slices mozzarella
• Freshly grated Parmesan, for serving

Instructions

1. 4 tbsp.
2. extra-virgin olive oil
3. 1 tsp.
4. Italian seasoning or dried oregano
5. 1 tbsp.
6. freshly chopped basil
7. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine.
8. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
9. Heat grill over medium-high then add chicken, discarding excess marinade.
10. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
11. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper.
12. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes.
13. Top chicken with tomato mixture.
14. Garnish with Parmesan and serve.

Description
A family recipe for Chicken Breast Lettuce Cups.

Ingredients

• 2 Servings
• 2 chicken breasts
• 2 tablespoons olive oil, divided
• Salt
• 3 tablespoons soy sauce (from packets)
• 2 tablespoons vinegar
• 2 tablespoons sugar (from packets)
• 1 scallion, sliced
• 1 carrot, shredded
• 1 packet mustard
• 1/2 head iceberg lettuce

Instructions

1. Preheat oven to 400 degrees.
2. Drizzle chicken with 1 tablespoon olive oil and sprinkle with salt.
3. Add chicken to a cast-iron pan, and bake for 25 minutes.
4. Remove from oven and let cool.
5. In a large bowl, add soy sauce, sugar, vinegar, remaining olive oil, scallions, and carrots.
6. Stir to combine.
7. Cut chicken into cubes, and add to the bowl along with the mustard packet.
8. Serve chicken mixture inside iceberg lettuce cups, topped with more soy sauce.

Description
A family recipe for Chicken Adobo with Rice.

Ingredients

• 4 Servings
• 1-pound chicken thighs (about 4)
• ¼ cup soy sauce
• ½ cup rice vinegar
• 4 garlic cloves, peeled
• 1 teaspoon chili flakes
• 1 teaspoon ground black pepper
• 1 bay leaf
• 1 tablespoon canola oil
• 1 cup jasmine rice, cook according to package
• ¼ cup cilantro leaves chopped

Instructions

1. In a large resealable bag, add all ingredients.
2. Refrigerate for minimum 2 hours, overnight is better.
3. In a large cast iron on medium heat, add oil.
4. Next, sear chicken skin side down, until browned.
5. Flip chicken over, and add contents of resealable bag to skillet.
6. Bring to a boil.
7. Then, reduce heat to a simmer.
8. Cover and cook for 25 to 30 minutes, until the chicken is cooked thoroughly.
9. When chicken is cooked, remove from skillet.
10. Turn heat to medium-high and reduce sauce until thick.
11. Return chicken to skillet, coat with sauce.
12. Top with cilantro, and serve with rice.
13. Enjoy!

Description
A family recipe for Pineapple Salsa Grilled Chicken.

Ingredients

• Juice of 4 limes, divided
• Kosher salt
• 1 avocado, diced
• 1/4 red onion, diced
• Freshly ground black pepper

Instructions

1. 1/4 c.
2. plus 1 tbsp.
3. freshly chopped cilantro
4. extra-virgin olive oil, plus more for grill
5. 2 tsp.
6. honey
7. 1 lb.
8. boneless skinless chicken breasts
9. 2 c.
10. chopped pineapple
11. Make marinade: In a large bowl, whisk together juice of 3 limes, 1/4 cup cilantro, oil, and honey and season with salt.
12. Add chicken to a large resealable plastic bag and pour in marinade.
13. Let marinate in the refrigerator at least 2 hours, or up to overnight.
14. When ready to grill, heat grill to high.
15. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
16. Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, remaining lime juice, and remaining tablespoon cilantro.
17. Season with salt and pepper.
18. Spoon salsa over chicken before serving.