Main Dish

 

Free recipes from Real Food for Real People



 



Main Dishes


Click on recipe names to
view recipes:


‘Red’s Split
Pea Soup



Brats from the Heart

Calico Beans
Easy Tortilla
Dinner

Ground Beef
Roll-Ups

Quick Chili-Mac
Shepherd’s Pie
Chicken and
Dumplings

Red’s
Fried Chicken & Gravy

Red’s Split
Pea Soup

(for those who
are curious, “Red” is a nickname I picked up several years ago.
Kaylin)

 

 

 

 

 

 

 

 

 

 

 

 *
Exported from MasterCook *


‘Red’s Split Pea Soup

Recipe By : Real Food for Real
People
Serving Size : 16 Preparation Time :0:00
Categories : Beans
Main Dish

Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Bacon
2 cups Carrots — sliced
3 cups Potatoes — diced
1 large Onion — chopped
32 ounces Pork and Beans
2 cups Milk, skim
2 teaspoons Salt
1/2 teaspoon Black Pepper
1 pound Split peas
Water

In a large pan, cover peas with hot water and let soak overnight.
Next day, cook peas, water and 1/2 of salt for 1 hour on medium
heat. Mash or puree peas and water until smooth. Add prepared
vegetables and cook until tender. Add remainder of salt, pepper,
milk, pork and beans and more water if needed. Cook for 10 minutes
on medium heat. Meanwhile, fry bacon until crisp and crumble,
pressing between paper towels to remove as much grease as possible.
Cook for an additional 15 minutes, and serve hot.

Copyright: “(c)2001, Kaylin White/Real Food for Real People”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 363 Calories; 15g Fat (37.3%
calories from fat); 20g Protein; 37g Carbohydrate; 11g Dietary
Fiber; 29mg Cholesterol; 982mg Sodium. Exchanges: 2 Grain(Starch); 1
1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

NOTES : This may be made with lean ham, which has been shredded to
reduce fat content, or made without any meat at all for vegan diets.

 * Exported from
MasterCook *

Brats from
the Heart


Recipe By : Real Food for Real People
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish
Sausages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 medium Bratwurst Links — uncooked
1 pound Brown Sugar
2 cans Beer — choose your favorite
2 large Onions — sliced 1/2″ thick

Place Brats in a large pot. Layer sliced onions on top of Brats,
then cover with brown sugar. Slowly pour beer over the brown sugar.
Bring to a low boil, then reduce heat, and cook on low for about 4
hours (covered). Before serving, remove Brats from liquid (should be
quite thick), and using a pre-heated skillet, grill a couple of
minutes on each side. Serve hot, with onions and sauce on the side.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 464 Calories; 22g Fat (44.1%
calories from fat); 12g Protein; 50g Carbohydrate; 1g Dietary Fiber;
51mg Cholesterol; 495mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2
Vegetable; 3 1/2 Fat; 3 Other Carbohydrates.

 

 * Exported from
MasterCook *

Calico Beans

Recipe By : Real Food for Real People
Serving Size : 12
Preparation Time :0:00
Categories : Main Dish
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
32 ounces Pork and Beans — drained
16 ounces Red Kidney Beans, canned — drained
16 ounces Butter Beans — canned, drained
16 ounces Black Beans, canned — drained
1 pound Bacon — 1 ” pieces, cooked well
1 pound Ground Beef, extra lean — browned and drained
1 large Onion — chopped
1/2 cup Brown Sugar, packed
1/2 cup Catsup
2 tablespoons Vinegar
1/2 teaspoon Chili Powder
1/4 cup Molasses
1/2 teaspoon Horseradish
Salt & Pepper to taste

Brown bacon, ground beef and onion. Mix with beans and remaining
ingredients. Bake in a large casserole or dutch oven at 350 degrees
F for one hour. Extra catsup may be added if desired. This freezes
well. Recipe may be doubled for freezing or when cooking for a large
group of people.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 621 Calories; 27g Fat (38.8%
calories from fat); 34g Protein; 62g Carbohydrate; 17g Dietary
Fiber; 64mg Cholesterol; 1337mg Sodium. Exchanges: 3 Grain(Starch);
3 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1 Other Carbohydrates.

 

 * Exported from
MasterCook *

Easy
Tortilla Dinner

Recipe By : Real Food for Real People
Serving Size : 16 Preparation Time :0:00
Categories : Beans
Main Dish

Rice
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 cups Rice, cooked
16 ounces Salsa — fresh or preserved
3 cups Red Kidney Beans, canned — drained and rinsed
2 cups Frozen Corn
16 large Flour Tortillas
1 package Taco Seasoning Mix — (vegan)
Optional:
2 cups Cheddar Cheese, shredded
1 cup Sour Cream

In a large pan, mix rice, salsa, taco seasoning, corn and kidney
beans. Heat through. Spoon into tortillas to serve. At this point,
you may add the optional cheese and sour cream.

Note: A low fat option to sour cream is unflavored yogurt.
Note: For total vegan diets, you may use tofu cheese in place of
shredded cheese.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 500 Calories; 13g Fat (24.2%
calories from fat); 16g Protein; 78g Carbohydrate; 7g Dietary Fiber;
21mg Cholesterol; 874mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

 * Exported from
MasterCook *

Ground Beef
Roll-Ups

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Lean Ground Beef
1 small Onion — diced
1 small Green Pepper — diced
1 1/2 teaspoons Salt
2 tablespoons Flour
Black Pepper — to taste
1 cup Tomato Juice
2 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
6 tablespoons Vegetable Shortening
2/3 cup Milk

Brown ground beef, onion and pepper. Drain any excess fat from
cooked mixture, then stir in 2 Tbsp. Flour. Add tomato juice, black
pepper and salt. When thickened, remove from heat and cool. Sift 2
cups flour, baking powder and salt, then cut in shortening. Stir in
milk and knead to a smooth dough. Roll dough to a 1/4 inch thick
rectangle and spread meat mixture on top of dough. Roll up and cut
into 12 slices. Bake on a cookie sheet prepared with non-stick
cooking spray, for 12 to 20 minutes at 375 degrees F. Serve hot with
a white sauce or mushroom soup over the top of rolls.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 513 Calories; 30g Fat (53.0%
calories from fat); 20g Protein; 40g Carbohydrate; 2g Dietary Fiber;
60mg Cholesterol; 1168mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean
Meat; 1 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

 

 * Exported from
MasterCook *

Quick Chili-Mac

Recipe By :Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Beans
 Beef

Casserole
Main Dish

Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
32 ounces Chili Con Carne with Beans
3 cups Elbow Macaroni — uncooked
1 pound Lean Ground Beef
2 cups Cheddar Cheese — shredded

Brown ground beef in a large skillet. Drain fat from meat, and set
aside. While ground beef is browning, cook macaroni according to
package directions. Drain, rinse and place into a large Dutch oven
sized pan. Add chili and ground beef to macaroni and stir until well
mixed. Sprinkle cheese on top of mixture and cover. Cook over warm
heat for 10 minutes, then serve as main
dish with corn and a green salad on the side.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 458 Calories; 29g Fat (57.2%
calories from fat); 26g Protein; 22g Carbohydrate; 1g Dietary Fiber;
96mg Cholesterol; 289mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3
1/2 Lean Meat; 3 1/2 Fat.

 

 * Exported from
MasterCook *

Shepherd’s Pie

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Casserole

Main Dish
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Lean Ground Beef
1 medium Onion — chopped
1 can Cream of Mushroom Soup — (10 oz.)
2 cups Green Beans — French cut, drained
4 cups Mashed Potatoes
1 cup Cheddar Cheese — shredded
to taste Salt and Pepper

In a large skillet, brown ground beef with onion and season to taste
with salt and pepper. Drain fat, if any. Add soup to beef and
onions. In a 9×13 inch oven proof casserole dish, layer the beef
mixture first in the bottom and then the green beans. Top with
mashed potatoes to make a crust, similar to a top pie crust.
Sprinkle with cheese. Bake, uncovered, at 350 for 15 to 30 minutes,
or until hot and bubbly and cheese is melted.

Variation: You may substitute Tomato soup in place of the Mushroom
soup, or substitute 2 cups of whole kernel corn in place of the
green beans.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 426 Calories; 27g Fat (56.2%
calories from fat); 22g Protein; 24g Carbohydrate; 4g Dietary Fiber;
80mg Cholesterol; 672mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2
Lean Meat; 1 Vegetable; 3 1/2 Fat.

NOTES : This recipe is a great one to use when taking a meal in to
someone, or for families who are on split schedules, because it
reheats beautifully, as well as freezes beautifully. My mother used
to use it as a ‘company’ meal, whenever my grandparents came to
visit.

 

 * Exported from
MasterCook *

Chicken
and Dumplings

Recipe By : Real Food for Real People
Serving Size : 6
Preparation Time :0:00
Categories : Chicken
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CHICKEN:
1 1/2 pounds Chicken — skin removed
1 1/2 cups Water
1/2 tsp Salt
1/2 stalk Celery
1/4 cup Onion

DUMPLINGS:
1 cup Flour
1 tsp Baking Powder
1/4 tsp Salt
1 Tbsp Shortening
1/2 cup Skim Milk

Place chicken in large pan. Add water, salt, celery, and onion;
simmer 1 to 2 hours or until meat is tender. Remove chicken from
bone; return chicken to chicken stock. Bring chicken and stock to a
boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.

Directions for making rolled dumplings: Combine flour, baking
powder, and salt. Cut in shortening. Add milk to make a stiff dough.
Roll dough out to about 1/8 inch thickness and cut into 1 inch
strips, squares or diamonds.

Note: You can also use this recipe to make a chicken pot pie, put
mixture in a deep dish, cover with a rolled pastry dough to fit,
making several slashes in the top. The top crust would add calories
to the total. You may add peas, carrots or mushrooms if you like.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 282 Calories; 15g Fat (49.5%
calories from fat); 17g Protein; 18g Carbohydrate; 1g Dietary Fiber;
75mg Cholesterol; 421mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

 * Exported from
MasterCook *


Red’s Fried Chicken & Gravy

Recipe By :Real Food for Real People
Serving Size : 8    
Preparation Time :0:00
Categories : Chicken
 Main Dish

Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds chicken pieces — boneless
2 cups flour
salt — to taste
pepper — to taste
paprika — to taste
1 cup vegetable oil — or as needed
6 cups milk — or as needed

Pre-heat Vegetable Oil in large skillet or electric frying pan (300
degrees F). Rinse chicken pieces with cold tap water. Roll each wet
chicken piece in flour and gently lay in hot oil. Season with as
desired with salt, pepper and paprika. Let simmer 2 minutes, then
lower heat to 260 degrees F. Turn pieces over and season this side
as desired. Cover with vented lid and cook for 30 minutes or until
done clear through. Turn up to 375 degrees and cook just a few
minutes on each side to make crispy. Remove from pan and drain on a
heavy plate covered with 2 or 3 paper plates or paper towels.

While chicken is draining, add 1/2 to 1 cup of left over flour to
oil & chicken drippings in hot pan and stir. Season with salt &
pepper to taste, and cook on high heat until thickened/browned.
Using a wire whip, add milk to this mixture until you have the
desired amount of gravy. Continue cooking and stirring constantly
until gravy thickens to desired consistency.

Serve over mashed potatoes with chicken and vegetable of your
choice.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 634 Calories; 45g Fat (64.5%
calories from fat); 24g Protein; 32g Carbohydrate; 1g Dietary Fiber;
95mg Cholesterol; 145mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2
Lean Meat; 1/2 Non-Fat Milk; 7 1/2 Fat.

NOTES : This is my family’s traditional Halloween dinner. I make the
mashed potatoes green by adding food coloring, and I make the gravy
orange by adding food coloring. I serve this ‘spooky supper’ with
whole kernel corn as the vegetable, green and orange finger-Jell-O
and punch with a frozen severed hand (ice) floating in it. The kids
look forward to it every year, and it is a meal no one ever forgets
;o)
 

 

 * Exported from
MasterCook *

Red’s Split Pea Soup

Recipe By :Real Food for Real People
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound split peas — dry
2 cups carrots — sliced
3 cups potatoes — diced
1 large onion — chopped
2 cans pork and beans
2 cups milk
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound bacon — cooked crisp
2 tablespoons bacon drippings
water

Cover peas with hot water and let sit overnight. Cook peas, water
and 1/2 of salt for 1 hour on medium heat. Mash or puree peas and
water until smooth. Add vegetables and cook until tender. Add
remainder of salt, pepper, milk, pork & beans and more water if
needed. Cook 10 minutes on medium heat, then add bacon after
crumbling, and bacon drippings. Cook 15 minutes and serve hot with
rolls.
Serves 8 – 12.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 575 Calories; 28g Fat (43.4%
calories from fat); 30g Protein; 52g Carbohydrate; 16g Dietary
Fiber; 51mg Cholesterol; 1524mg Sodium. Exchanges: 3 Grain(Starch);
2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

 

 

 

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