Recipe: 22 Main Dishes: 5 Ingredients or Less

Debbie.D.,.AL (09:23:38 AM) :

EASY PASTA ALFREDO

1/2 cup butter
1 cup whipping cream
1/8 tsp. ground nutmeg
1 cup shredded Parmesan cheese
1 pkg. (19 oz.) frozen cheese tortellini

In a saucepan, melt butter over medium-low heat. Add cream and nutmeg; heat through but do not boil. Stir in Parmesan cheese until melted. Cook tortellini according to package directions; drain. Transfer to a large serving bowl. Add the cheese sauce and toss to coat. Serve immediately. Serves 4.

Debbie.D.,.AL (09:29:46 AM) :

PIZZA CHICKEN ROLL-UPS

4 boneless, skinless chicken breast halves
12 pepperoni slices
8 oz. mozzarella cheese slices, divided
1 can (15 oz.) pizza sauce
Minced fresh parsley, optional

Flatten chicken to 1/4" thickness. Place three slices of pepperoni and one slice of cheese on each piece of chicken. Roll up tightly; secure with toothpicks. Place in a greased 11X7X2" baking dish. Spoon pizza sauce over roll-ups. Cover and bake at 350 degrees for 35-40 minutes. Uncover; top with the remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Sprinkle with parsley. Yield: 4 servings.

Debbie.D.,.AL (09:37:11 AM) :

ALMOND-TOPPED CHICKEN

4 boneless, skinless chicken breast halves
5 T. butter, divided
1/3 cup slivered almonds
3 T. lemon juice

In a skillet, cook chicken in 2 T. of butter until juices run clear, about 20 minutes. Transfer to a serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned, Stir in lemon juice; heat through. Spoon over chicken. Yield: 4 servings.

Debbie.D.,.AL (09:45:56 AM) :

SWEET AND SPICY CHICKEN

1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
3 T. taco seasoning mix
1-2 T. vegetable oil
1 jar (11 oz.) chunky salsa
1/2 cup peach preserves

Place chicken in a ZipLoc bag; add taco seasoning and toss to coat. In a skillet, born chicken in oil. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until meat juices run clear. Serve over hot cooked rice. Yield: 4 servings.

Debbie.D.,.AL (09:47:41 AM) :

ROAST BEEF ROLL-UPS

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup salsa
10 flour tortillas (8 inches)
1 pound thinly sliced roast beef
10 large lettuce leaves

Combine sour cream, mayonnaise, and salsa; spread over tortillas. Top with roast beef and lettuce. Roll up tightly and secure with toothpicks; cut in half. Serve with additional salsa, if desired. Yield: 10 servings.

Terrytx (10:43:37 AM) :

Easy Chicken and Pasta
Serving Size : 4

1 lb skinless boneless chicken breast -- cut in pieces
1 tbl olive oil
1 (10-3/4oz) can cream of mushroom soup
2 1/4 cups water
1/2 tsp dried basil
2 cups frozen veg. combination -- your choice
2 cups uncooked corkscrew pasta

In a skillet, brown chicken in oil. Add soup, water, basil and vegs. Heat to boiling. Add uncooked pasta. Cook over med. heat 10 min.. stirring often. Add browned chicken and cook 5 min. more, or till pasta is tender. Top with grated Parmesan cheese.

Kelly,WA (1:12:17 PM) :

CHICKEN SPINACH BAKE

6 to 8 boneless breasts
2 boxes Stouffer's Spinach Souffl -thawed
1 c. parmesan cheese
Garlic powder to taste (optional)

Lay chicken in a 9 x 13 pan. Cover with spinach souffl . Sprinkle cheese over top. Bake at 350 for one hour or until cheese melts and it is golden.Kelly,WA (1:19:01 PM) :

Easy Chicken in Beer

3 chicken breasts with the bone , cut in half
1/2 package dry onion soup
2 cups regular beer
1 cup sweet dark beer.

Put chicken in pan.
Stir soup and beers and pour over chicken.
Bring to a boil.
Turn down heat, cover and simmer until chicken is cooked through.
If it starts drying out just add a little chicken broth or water.
Serve with plain rice.

Kelly,WA (1:20:34 PM) :

EASY CACCIATORE

1 can Tomatoes
1/2 cup Parsley minced
1 teaspoon Basil
1 teaspoon Salt
10 milliliter Garlic minced
1/4 teaspoon Pepper

To every 3 lbs chicken: cook in enough oil to brown.

Brown chicken in oil and remove from pan; slice an onion and cook in drippings until soft. Then add the above listed ingredients to the pan. Put chicken back in pan and let it simmer for about 40 min uncovered, turning the chicken once in a while.

Kelly,WA (1:22:39 PM) :

POPPYSEED CHICKEN

2 c Chicken, cooked (white or dark meat)
13 oz Sour cream
13 oz Cream of chicken soup (1 can of condensed soup)
1 c Ritz cracker pieces (about 1 "tube" of crackers)
2 oz Butter
2 tb Poppy seeds

Cut the chicken into bite-sized pieces and put it on
the bottom of a casserole dish big enough to hold it.

Combine sour cream and condensed chicken soup in a pan and pour it over the chicken in an even layer.

In the same pan, (save dishes!) melt the butter and add broken-up crackers and poppy seeds. Mix together
and distribute over the chicken and sauce.

Bake at about 325 degrees F. for 20-30 minutes, until the topping is brown, the sauce is bubbling and the
chicken is hot.

-[||||||:-)eggy-in-oz (4:03:11 PM) :

mom's little chicken dish (YUMMY!!!)
But this have "8" ingredients...

450g/1 lb skinless chicken breast
2 fat cloves garlic, finely minced
5 cm ginger, finely grated
2 stalk of spring onion, sectioned
2 T. light soy sauce
1 T. corn flour (cornstarch)
dash white pepper, to taste
about 3 T. cooking oil

Dice the chicken breast into cubes. Marinate the chicken with soy sauce, corn flour, white pepper and set aside for 15 min. Just b4 cooking, add 1 T. oil in the chicken to separate the pieces.

Add 2 T. cooking oil in the wok/frying pan. Fry all the aromatics until fragrant but not burnt. Add in the chicken and fry the pieces until done and golden brown.

Note:
Mom cooks this when she doesn't have time... Sometimes she adds some oyster sauce for extra flavor...
YUM!

Susan,IL (4:12:25 PM) :

Italian Beef
Recipe By : Susan Wilson

4 1/2 pounds Beef roast
1 jar Vlasic Pepperoncini (I use the small jar)
salt to taste

Place roast in a crock pot. Add pepperoncini. Slow cook 6-8 hours or until beef falls apart. Serve on hard rolls.

Debbie.D.,.AL (4:48:03 PM) :

LUSCIOUS ORANGE CHICKEN

4 boneless, skinless chicken breast halves (about 1 pound)
2 T. orange juice concentrate
1/3 cup seasoned bread crumbs
1/2 tsp. paprika
1/2 tsp. salt

Prick chicken with a fork; brush with orange juice concentrate. Combine the remaining ingredients in a ZipLoc bag; add chicken, one piece at a time, and shake to coat. Place chicken in an 11X7X2: baking dish that has been sprayed with PAM. Bake, uncovered, at 400 degrees for 25-30 minutes or until juices run clear. Yield: 4 servings.

Kelly,WA (7:23:30 PM) :

Simple & Tasty Roast Beast
Yield: 6 servings

1 Beef roast
8 oz mushrooms
2 potatoes
4 carrots (if you like)
parsley
1 can French onion soup

Mix all the ingredients together in the morning, cook all day, and you've got one tender roast with gravy too.

Kelly,WA (9:43:04 PM) :

KANSAS OMELET
Serving Size : 6

12 Slices thick white toasting Bread
6 Eggs
1 1/2 c Milk
Salt and pepper to taste
1/2 lb Flavorful ham, finely diced
2 c Grated white cheddar cheese

1. Butter a shallow 10 inch baking dish. Remove the crust from the bread and cut the bread into fourths.

2. In a small bowl, whisk together the eggs and milk. Add plenty of salt and pepper.

3. Put a third of the bread into the bottom of the baking dish, overlapping the squares. Add half of the ham, then half of the cheese.

Continue layering in this way, ending with bread.

4. Ladle the egg mixture onto the bread, letting it trickle down the sides of the pan.

5. Cover the dish tightly with plastic wrap. Refrigerate it overnight or for as long as 2 days.

6. Set the oven at 400F.

Bake the omelet for 50-55 minutes or until it it browned and puffed. Serve at once, using a large metal spoon.

Debbie.D.,.AL (10:40:24 PM) :

CREAMY RAVIOLI AND BROCCOLI

1 bunch fresh broccoli
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
2 T. olive oil
1 T. bacon bits
1 large package (25 oz.) frozen beef ravioli

Bring 2 1/2 qts. of unsalted water to a boil in a covered 4 1/2 qt. soup pot. Cut the florets from the broccoli stalk and set aside. Combine the Parmesan, ricotta, oil, and bacon bits in a large serving bowl. Stir well to mix and set aside. When the water reaches a rapid boil, add the broccoli and ravioli . Cover and bring the water back to a boil. Crack the lid and cook at a medium boil until the pasta is tender, about 5 minutes.
When the pasta is done, drain it and the broccoli in a colander. Add to serving bowl. Toss well to coat with the sauce and serve.

Marie.Ohio (10:46:53 PM) :

Chicken salad

cook several boneless/skinless chicken breasts..( 8 or 10)
with celery tops and rosemary sprigs
after cooked, break or shred the chicken into small pieces (not as small as regular chicken salad.)
sprinkle with lemon juice
Dressing:
1 qt. Hellman's mayo or Spinblend or whatever your choice is..
2 T. poupon mustard
cracked pepper /salt
1 pt. cool whip.
serve in sugar cones or small croissants.. Debbie.D.,.AL (10:07:28 AM) :

HASH BROWN EGG BAKE

1 pkg. (32 oz.) frozen cubed hash brown potatoes, thawed
1 pound sliced bacon, cooked and crumbled
1 cup (4 oz.) shredded Cheddar cheese, divided
1/4-1/2 tsp. slat
8 eggs
2 cups milk

In a large bowl, combine hash browns, potatoes, 1/2 cup cheese, and salt. Spoon into a greased 13"X9" baking dish. In a bowl, beat eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika, if desired. Bake uncovered at 350 degrees for 45-50 minutes or until golden. Top with remaining cheese. Yield: 8 servings. This dish may be prepared in advanced, covered, and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.

Debbie.D.,.AL (10:10:15 AM) :

SUNDAY BRUNCH EGGS

12 slices Canadian bacon
12 slices Swiss cheese
12 eggs
1 cup whipping cream
1/3 cup grated Parmesan cheese
12 slices toast, optional

Place Canadian bacon in a greased 13X9" baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees for 20=25 minutes or until the eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg. Serve on toast if desired. Yield: 6 servings.

Terrytx (10:37:01 AM) :

Ravioli Casserole
Recipe By :Taste of Home-Quick Cooking
Serving Size : 8

1 (28oz) jar spaghetti sauce
1 (25 oz)pkg frozen cheese ravioli* -- cooked and drained
2 cups (16oz) small-curd cottage cheese
4 cups (16oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Spread 1/2 cup of spaghetti sauce in an ungreased 13x9x2" baking dish. Layer with half the ravioli, 1-1/4 cups of sauce, 1 cup of cottage cheese, and 2 cups of mozzarella. Repeat layers. Sprinkle with Parmesan. Bake, uncovered, at 350 degrees for 30-40 min. or until bubbly. Let stand 5-10 min before serving.

*note: 4-5 cups of any style cooked ravioli may be substituted for the frozen cheese ravioli.

Terrytx (10:42:29 AM) :

Baked Macaroni with Chicken and Cheese
Serves 4
Total Recipe Time: 30 minutes

1 rotisserie roasted chicken
1/2 lb. elbow macaroni, cooked per package instructions
1 cup prepared Alfredo sauce
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese

Heat oven to 350F. Remove meat from chicken. Discard skin and bones. Cut chicken into 1" pieces. Set aside. In large bowl, combine cooked macaroni, Alfredo sauce, and Monterey Jack cheese. Mix well. Gently stir in chicken pieces and pour mixture into an oven-safe casserole. Top with Parmesan and bake until bubbly and lightly browned on top, about 20 minutes.

Terrytx (10:48:01 AM) :

Texas Taco Salad
Source: Ann/Tx

1 bag lettuce
1 large chopped tomato
grated cheese
sliced black olives
1 can Ranch-Style beans -- rinsed and drained
1 small bottle Catalina dressing
Fritos or tortilla chips

NOTES : For main dish add taco meat. Also try adding green onion, garlic, chopped green chilies, etc.