Main Course Recipes
This is one of Cody’s (my pickiest eaters) favorite recipes.
2 cans chicken (like tuna cans), or your own chicken
2 cans cream of chicken soup
1 – 8 oz. carton sour cream
Monterey Jack cheese, shredded
Flour tortillas
Mix together soup and sour cream in bowl. Divide chicken and roll up equal portions in the tortillas. Place in a greased 9×13″ pan. Pour soup mixture over tortillas. Cover with cheese. Shake on some paprika (just to give it some color). Bake at 350º until cheese is bubbly.
This is one of my favorites of Leta’s. When I was in college, she would make it and give me some in a quart jar.
Brown stew meat with onion in Dutch oven. Take out meat. Add water to cover the following: diced carrots, potatoes, corn and cabbage. Add 1 can tomato sauce. Cook until tender. Add meat.
1 lb. hamburger
1 medium bunch celery, chopped
2 medium onions
1 large can diced tomatoes
Approx. 1/2 C. ketchup
1 bottle Heinz chili sauce
1 can kidney beans
Brown hamburger in bottom of kettle. Drain grease. Add celery, onions and 2 cups water. Boil, covered, at medium heat for about 30 minutes. Add tomatoes, chili sauce, ketchup and drained kidney beans. Cook slowly until celery is soft enough to cut with fork.
1 lb. hamburger
1 medium onion, chopped
1/2 tsp. salt
1 can brown beans
1/4 C. brown sugar
2 C. tomato juice
3/4 C. water
Steam hamburger until there’s no red in color. Mix rest of ingredients in with hamburger. Cook until onions are done. Steam about 1/2 hour.
1 small onion, chopped
1 can cream of chicken soup
1 – 10 oz. can diced tomatoes and green chilies, undrained
1 C. sour cream
1 C. Cheddar cheese
1 C. mozzarella cheese
6 flour tortillas
2 C. chicken breasts, cubed
Sauté onion until tender. Remove from heat. Add soup, tomatoes, sour cream, 3/4 cup Cheddar cheese and 3/4 cup mozzarella cheese. Mix well. Place 3 tablespoons mixture on each tortilla; top with 1/3 cup chicken. Roll tightly. Place tortillas seam-side down in a 13×9″ baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. Bake, uncovered, at 350º for 20 to 25 minutes.
3 C. cooked chicken breast, chopped or shredded
1 – 15 oz. can black beans, rinsed and drained
2/3 C. canned diced tomatoes and green chilies
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. pepper
1 – 10 3/4 oz. can fat-free cream of chicken soup
1 – 10 3/4 oz. can fat-free cream of mushroom soup
1 – 10 oz. can enchilada sauce
9 – 6″ corn tortillas
1 C. Cheddar cheese, shredded
1 C. Monterey Jack cheese, shredded
Black olives
Sour cream
Lettuce, shredded
Mild chunky salsa
Cook the first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated. Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes, or until thoroughly heated. Spoon 1/3 of sauce into a 9×13″ baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and 1/3 of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese. Bake at 350º for 30 to 40 minutes, or until lasagna is bubbly. Serve with desired topping.
This recipe was requested by many Bartholomews. It is remembered as THE lasagna recipe, and has been enjoyed at many family meals.
2 lbs. hamburger, browned
1 – 10 oz.. pkg. lasagna noodles, dry
1 – 12 oz. container cottage cheese
4 C. mozzarella cheese
1 – 12 oz. can “V-8” juice
2 – 6 oz. cans tomato paste
1 – 16 oz. can whole tomatoes, cut up
2 C. canned tomatoes
1 pkg. Tones dry spaghetti sauce
Mix “V-8″ juice, tomato paste, tomatoes, spaghetti sauce mix and mix with brown hamburger; bring to boil. Spray a 10×14” pan. Put dry noodles in pan, top with 1/2 cooked sauce. Add 1/2 cottage cheese, 1/2 mozzarella cheese, then make another layer of noodles, sauce, cottage cheese, mozzarella cheese, and sprinkle top with Parmesan cheese. Cover with foil and refrigerate overnight. Bake, covered, 1 hour at 375°. Remove the cover for last 15 minutes of baking time to let it brown.
Very good vegetarian dish.
8 lasagna noodles
2 T. olive oil
1 large onion, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 clove garlic, minced
3 C. low-fat cottage cheese
1 – 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
3 T. seasoned dried bread crumbs
2 T. Parmesan cheese, grated
1/2 tsp. pepper
1/4 C. part-skim mozzarella cheese, shredded
2 C. prepared no-salt-added spaghetti sauce
Preheat oven to 375º. Cook lasagna noodles in large pot of boiling water for 8 minutes, or until almost tender. Drain well. Meanwhile, in large non-stick skillet, heat oil over medium heat. Add onion, oregano and basil; cover and cook for 8 minutes, stirring occasionally. Add garlic; cook uncovered for 2 minutes. Transfer onion mixture to large bowl; cool slightly. Stir in cottage cheese, spinach, bread crumbs, Parmesan cheese, pepper and 21 tablespoons of the mozzarella cheese. In an 8″ square baking dish, layer 1/2 cup of the spaghetti sauce, 2 or 3 lasagna noodles (trim noodles to fit the dish; fill spaces with scraps), and 1/2 the onion-cheese mixture, spreading evenly. Continue layering until all ingredients, except reserved mozzarella cheese, are used, ending with spaghetti sauce. Bake lasagna for 30 to 40 minutes, or until heated through. Sprinkle with remaining 2 tablespoons mozzarella; bake for 5 or more minutes, or until cheese melts. Allow lasagna to stand for about 10 minutes before serving.
VARIATIONS: Can replace cottage cheese with low-fat ricotta cheese. Can replace fresh spinach, chopped. Add other veggies like mushrooms, etc. Add enough spaghetti sauce (1 bottle) so that it is not too dry. Amount of mozzarella cheese depends on how “cheesy” you want.
2 C. chicken, cooked
1 pkg. lasagna noodles
2 C. cheese, shredded (use a variety including hot pepper cheese)
1/2 C. Parmesan cheese, grated
SAUCE:
1/2 C. onion
1/2 C. green pepper
3 T. butter
1 can cream of chicken soup
1 small can mushrooms, drained
1 can water chestnuts
1 small container pimentos
1/2 tsp. basil
1/3 C. milk
1 1/2 C. cottage cheese
Mix the onion, green pepper and butter. Add the remaining sauce ingredients. Layer noodles with chicken mixture and shredded cheese. Put Parmesan cheese on top. Bake at 350° for 1 hour.
This is an easy and tasty low-fat version of mac-n-cheese.
8 oz. elbow macaroni
2 C. skim milk
2 T. unbleached flour
1/4 tsp. ground white pepper
2 tsp. dry mustard
2 C. non-fat or reduced-fat
Cheddar cheese, shredded and divided
Cook the macaroni al dente according to package directions. Drain, rinse and drain again. Set aside. Place 1/2 cup of milk and all of the flour, pepper and mustard in a container with a tight-fitting lid. Shake until smooth and set aside. Pour the remaining 1 1/2 cups of milk into a 2-quart pot, and bring to a boil over medium heat, stirring constantly. Add the flour mixture and cook, still stirring, for about 1 minute, or until thickened. Reduce the heat to low; add 1 1/2 cups of the cheese and stir until the cheese melts. Remove the pot from the heat and stir in the cooked macaroni. Coat a 2-quart casserole dish with non-stick cooking spray and spread the macaroni mixture evenly in the dish. Sprinkle with remaining cheese over the top and bake at 350º for 30 to 35 minutes, or until bubbly around the edges. Remove the dish from the oven and let sit for 5 minutes before serving.
Makes 6 servings.