Category Archives: Main Dish

Hobo Stew

Makes 6 servings (at 4 points each)

1 pound ground turkey or ground beef, extra lean (can also use veggie crumbles)
1/2 teaspoons salt
1/2 teaspoon pepper
4 medium potatoes, peeled and cubed
4 medium carrots, peeled and sliced
1 large onion, cut into chunks
1/2 cup ketchup
1 cup water
1 1/2 teaspoon vinegar
1/2 teaspoon dried basil

Combine ground turkey, salt and pepper in large skillet. Cook over medium heat until brown. Alternatively, shape into meatballs and cook this way (if using veggie crumbles, no need to pre-cook)

Place potatoes, onion, and carrots into crockpot. Top with meat. Mix all remaining ingredients together and pour over meat

Cover; cook on high 4 – 5 hours (or on low all day)

Try adding additional vegetables, such as sliced mushrooms or peas.

Creamy Linguine with Bacon and Peas

Makes 4 servings

8 ounces uncooked linguini
5 pieces turkey bacon
1 medium onion, chopped (about 1 cup)
4 cloves garlic, minced
1 can sliced mushrooms, chopped
1 tablespoon flour
1/2 teaspoon salt
2 teaspoons oil
1/2 teaspoon basil
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
1 (12 oz) can evaporated skim milk
1 cup frozen peas
2 teaspoons lemon juice
2 tablespoons grated parmesan cheese

1. Cook pasta according to package directions. Drain and set aside.
2. Cook bacon until crisp; dry thoroughly and chop fine
3. In 1 teaspoon oil, cook onion, garlic and mushrooms until soft (about 5 minutes). Set side
4. Combine flour and seasonings in small dish. Add 1 teaspoon oil to skillet and heat to medium. Stir in flour mixture; whisk 1 minute until toasted
5. Add evaporated milk, stirring constantly, until boiling
6. Add diced bacon, cooked veggies, lemon juice, peas and cheese. Cook over low heat 2-3 minutes, stirring constantly
7. Stir in cooked pasta. Serve warm.

Mexican Meatloaf

Makes 6 – 9 servings

1 pound ground chicken or turkey
1/4 cup chopped onion
1/3 cup bread crumbs
1/4 cup chopped green chilies (1 small can)
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup shredded cheddar cheese

Mix all ingredients well and place in loaf pan.

Bake at 350 degrees for 35 – 40 minutes.

Can easily be made vegetarian by substituting the ground chicken or turkey with a bag of Morning Start Veggie Crumbles

Black Bean and Cheese Quesadillas

12 flour tortillas
4 oz (1 cup) low fat Monterey Jack cheese, grated
1 small can mushrooms, diced
1 can black beans, drained and rinsed
1 tablespoon lime or lemon juice
1 small can (1/4 cup) chopped green chiles
1/4 cup chopped onion

Fat free sour cream

Mash black beans and lime juice to a paste (I like to keep it slightly chunky). Stir in chiles, onion, mushrooms, and cheese.

If freezing, place this mixture in a freezer container or plastic bag. Tortillas can also be frozen for later.

To prepare, thaw (if frozen), then divide the mixture between six tortillas, spreading to cover each tortilla evenly. Top these six tortillas with the remaining tortillas and then place on a cookie sheet sprayed with nonstick spray, in a 450 degree oven for about 5 – 10 minutes each side (flipping halfway through baking). Alternatively, they can be cooked one at a time in a skilled sprayed with non-stick spray.

Serve with salsa, sour cream, and additional cheese, if desired.

Sour Cream Chicken Enchiladas

2 cups cooked, shredded chicken
2 cups fat free sour cream (or nonfat yogurt)
1/2 onion, chopped
1 small can mushrooms, chopped fine
2 cups broccoli, steamed and chopped fine
1/2 teaspoon cumin
1/4 teaspoon garlic powder
4 oz (1 cup) low fat cheddar cheese, shredded
6 flour tortillas

Combine all ingredients except tortillas in a large bowl. If freezing, place chicken mixture in freezer bag; place tortillas and bag of chicken mixture in separate bag and freeze.

To Serve
Thaw chicken mixture and tortillas. Spray a 13 x 9 inch pan with nonstick spray. Divide the filling mixture equally between all six tortillas. Roll each tortilla (will be overstuffed) and place in pan, seam side down. Bake about 25 minutes at 350 degrees. Serve warm.

Leftover enchiladas can be placed in containers and refrozen for later.

Diet Cola Chicken

SOURCE: Modified from recipe found on Recipezaar

4 chicken breasts (skinless, boneless)
1 cup ketchup
1 can diet cola
1 onion, chopped
1 bell pepper, chopped

Mix ketchup and cola in large skillet or saucepan. Stir in chopped onion and pepper; add chicken breasts. Bring mixture to boil, then cover and cook on medium heat for 45 minutes.

Alternatives: Wait to add onion and bell pepper til near the end of cooking for crunchier veggies. Could also add additional veggies, such as sliced mushrooms, cubed potatoes, and so on.

Tater Crust Tuna Pie

SOURCE: Unknown

Ingredients – Crust
1 cup all purpose flour
1/2 cup potato flakes
1/4 teaspoon salt
1/2 cup margarine or butter, softened
3-4 tablespoons water
3 oz can french fried onions

Ingredients – Filling
3/4 cup potato flakes
4 oz cheddar cheese, shredded
1 6 1/2 oz can tuna, drained
1 10 3/4 oz can condensed cream of mushroom soup
1 egg (or 1/4 cup egg substitute)

Heat oven to 350 degrees.

Crust: Mix flour, potato flakes, margarine and salt in a bowl; blend until crumbly. Add water and stir with fork until dough is just moist enough to hold together. Press into ungreased 9 inch pie plate. Sprinkle with one half the can of onions, reserving at least 1/2 cup for later.

Filling: Combine together all filling ingredients except for 1/2 cup of shredded cheese. Pour filling into prepared crust.

Bake at 350 degrees 25 – 30 minutes, until crust is light golden brown.

Top pie with remaining onions and cheese. Return to oven and bake 5 – 10 minutes, or until cheese is melted.

Remove from oven and let stand 5 – 10 minutes before serving, to all filling to set.

Vegetarian Lasagna

SERVINGS | 8 – 12
SOURCE: My own

1 box whole wheat lasagna noodles (about 12)
1 jar spaghetti sauce
1 small zucchini, minced fine
1 small yellow squash, minced fine
1 can mushrooms, drained (or 6 fresh mushrooms, cleaned), minced fine
1/2 large onion, minced fine
4 cloves garlic, minced
1 1/2 cups cottage cheese
16 oz mozzerella cheese, shredded
1 tsp Italian seasoning
1/4 tsp black pepper
Parmesan cheese

Preheat oven to 350 degrees. Prepare 9×13 pan with non-stick spray.

Mix zucchini, squash, mushrooms, garlic, cheeses and seasonings in large bowl.

Put four (uncooked) noodles in bottom of lasagna pan. Top with one half cheese mixture, then four more noodles, then remaining half of cheese mixture. Place remaining noodles on top.

Pour sauce over top of lasagna, making sure to cover noodles completely. Using a spatula, lift corners of lasagna slightly to allow sauce to filter down to bottom of pan.

Bake, uncovered, for 45 minutes. Sprinkle with parmasan cheese and let sit 10-15 minutes before serving.

Spinach and Cheese Meatballs

SERVINGS | Makes 30 balls
SOURCE: Recipe was modified from this one

1 pound ground turkey (or extra-lean ground beef)
1 box (10 oz) frozen chopped spinach, thawed and drained
1/2 cup grated Parmesan or Romano cheese
4 oz mozzerella cheese, grated
1 cup crushed bran flakes, corn flakes, or bread crumbs
1/4 cup egg substitute (or 1 egg)
1/4 cup dried chopped onion
3 cloves garlic, minced
1 tsp Italian seasoning (or 1/2 tsp basil and 1/2 tsp oregano)
1/2 tsp salt
1/8 tsp black pepper

Mix all ingredients together thoroughly and shape into 30 balls. Spray a skillet with nonstick spray and fry balls just until browned, about 2-3 minutes.

Heat oven to 350 degrees. Put balls onto broiler pan (or pan with wire rack) sprayed with non-stick spray, and bake for 30 minutes.

Bumpy Meatballs

SERVINGS | 16 meatballs
SOURCE: unknown – been in family for years

1 1/2 lb ground beef
1/2 cup uncooked instant brown rice or regular white rice
1/4 cup water
1 Tablespoon minced onion
1 teaspoon salt
1 teaspoon Worchestershire sauce
1/4 teaspoon pepper
1 can (11 oz) condensed cream of cheddar soup
1 1/4 cup milk

Heat oven to 350 degrees.

Mix all ingredients (except soup, milk and paprika) together. Shape into 16 meatballs. Brown in skillet.

Place meatballs in ungreased casserole. Mix soup and milk until smooth, pour over the meatballs. Sprinkle with paprika.

Bake for 75 minutes (1 hour, 15 minutes)