Category Archives: Main Dish

Slow Cooker Turkey Chili

December 2, 2011 Sharon Leave a comment

2 tablespoons olive oil

3 medium-size onions, diced

2 pounds lean ground turkey

2 cans (28 ounces each) diced tomatoes

2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed

1 can (28 ounces) baked beans

1 can (8 ounces) tomato sauce

4 cups frozen corn, thawed

1/4 cup chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Tortilla chips, optional

1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.

2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

Amount Per Serving
Calories 394
Protein(gm)26
Carbohydrate(gm)53
Fat, total(gm)10
Cholesterol(mg)61
Saturated fat(gm)2
Dietary Fiber, total(gm)12
Sodium(mg)825

Breakfast, Cheese, Main Dish, Seafood

Neapolitan Quiche

October 29, 2011 Sharon Leave a comment

Plain Pastry for one 9-inch pie crust
4 eggs
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill

Line a 9-inch pie plate with pastry. Beat eggs and milk together until well blended, stir in seasonings and cheese. Chop fish into pastry lined pie plate. Top with egg mixture. Bake in a preheated 425 degree oven 30-35 minutes. Cut into wedges. Serve hot.

Chicken, Main Dish, Rice

Basmati Rice and Chicken

October 23, 2011 Sharon Leave a comment

2 tsp. olive oil
1 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups Basmati rice
3 cups chicken broth
1/4 tsp. saffron, toasted
1/4 tsp. salt
1/8 tsp. turmeric (optional)
1 lb. skinless boneless chicken breast, cubed
3 Tbs. Italian parsley, finely chopped

Heat oil in a large skillet over medium high heat. Add onion, peppers and garlic and saute until onion is translucent, about 5 minutes. Stir in rice until well coated in oil. Add broth, saffron, salt, freshly ground black pepper to taste and turmeric. Bring to a boil over high heat; stir in chicken and 2 Tbsp of parsley; cover, reduce heat to low and simmer 15 minutes or until rice is tender and all liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff with fork, and serve garnished with remaining parsley.
Makes 6 servings.

Appetizers, Main Dish, Rice, Seafood

Seafood Balls

October 9, 2011 Sharon Leave a comment

1/2 lb cleaned and peeled cooked shrimp

1 (6 ounce) can crabmeat

1 (6 ounce) can salmon, bones removed

1 (7 ounce) can corn kernels, drained

1 cup cooked white rice, leftover is fine

1 tablespoon Cajun seasoning

1/2 cup prepared tartar sauce, plus more for serving

1 tablespoon grainy mustard

2 tablespoons dried parsley flakes

salt & freshly ground black pepper

2 eggs, beaten, divided

1/4 cup dried breadcrumbs

peanut oil, for frying

lemon wedge, for serving

Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350º degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.

4 Servings

Main Dish, Seafood