Tag Archive for: Main dish

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Dill Pickle Chicken Pasta Salad

July 9, 2017/1 Comment/in Dinner, Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

Dill Pickle Chicken Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

Ingredients

Scale

16 oz. (1 box) shells pasta
1 pound chicken breast
1 green onion bundle
2 cups cheddar cheese curds
6 Gedney Dill Pickles
Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
& Seasoning Mix.
1 cup mayo
1 cup buttermilk
2 tablespoon dill weed
1/4 cup dill pickle juice

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.

Nutrition

Serving Size: 6
Calories: 826
Sugar: 6
Sodium: 1248
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 30
Trans Fat: 0
Carbohydrates: 63
Protein: 44
Cholesterol: 114

Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

July 9, 2017/0 Comments/in Dinner, Main dish, Pasta, Salad /by Cherie DeBrule

Buffalo Chicken Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

Ingredients

Scale

12 oz. (1 box) tricolor spiral pasta
1 pound chicken breast
3 celery stalks
1 green onion bundle
1 cup shredded carrot
13 oz. buttermilk ranch dressing
1/4 cup Franks Red Hot Sauce
5 oz. crumbled blue cheese + some for topping

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking you can make the sauce. In a large mixing bowl add the buttermilk ranch dressing, Franks Red Hot Sauce, and crumbled blue cheese. On a cutting board chop up the celery and green onions then add them to the mixing bowl. Add the carrots, pasta, and shredded chicken. Stir the salad and garnish with extra blue cheese crumbles. Chill for an hour before serving.

Notes

Test the sauce for the spiciness. Add more hot sauce to your liking.

Nutrition

Serving Size: 6
Calories: 734
Sugar: 4
Sodium: 1107
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 29
Trans Fat: 0
Carbohydrates: 50
Protein: 37
Cholesterol: 103

Spaghetti With Chicken & Thai Peanut Sauce

Spaghetti With Chicken & Thai Peanut Sauce

July 7, 2017/1 Comment/in Main dish, Pasta /by Cherie DeBrule

Spaghetti With Chicken & Thai Peanut Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste And Review
Prep Time: 15
Cook Time: 24
Total Time: 39

Ingredients

Scale

5 chicken breasts cooked and shredded
Half a box of spaghetti noodles
1 cup finely shredded carrot
1 Tablespoon minced garlic
2 cups of edamame beans
Half of poblano pepper
One red bell pepper
5 green onions
1 ounce of water chestnuts diced
1/3 cup smooth peanut butter
1/4 cup regular soy sauce
2 tablespoon rice vinegar
5 tablespoon sesame oil
2 tablespoon light brown sugar, packed
1 teaspoon fresh grated ginger, don’t use ginger powder
1 1/2 tsp Sriracha
Honey roasted peanuts (Garnish on top for presentation)
Sesame seeds (Garnish on top for presentation)
2 tablespoon cilantro, rough chopped (Garnish on top for presentation)

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Instructions

Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking make the sauce. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar, garlic, and Sriracha. Cook spaghetti noodles according to package directions; rinse and drain. While noodles are cooking cut up the poblano pepper, red bell pepper, green onions, water chestnuts and set aside in a large mixing bowl. Then after noodles are drained add the noodles to the mixing bowl along with the shredded chicken and edamame beans. Stir well make sure sauce covers the noodles. Garnish with cilantro, peanuts and sesame seeds.

Notes

Taste for hotness and fix to your liking.

Nutrition

Serving Size: 6
Calories: 441
Sugar: 10
Sodium: 707
Fat: 24
Saturated Fat: 4
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 25
Protein: 33
Cholesterol: 61

Fluffy Meatloaf

Fluffy Meatloaf

July 7, 2017/4 Comments/in Dinner, Main dish /by Cherie DeBrule

Fluffy Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 90
Total Time: 100

Ingredients

Scale

1 lb ground beef
1/2 lb ground lean pork
8 bread slices or 2 cups of bread crumbs
1 1/4 cups milk
1 egg beaten
1/4 minced onion
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon sage
1/4 teaspoon celery salt
1/4 teaspoon garlic salt or 2 teaspoon of crushed up garlic
1/2 teaspoon of thyme
1/2 teaspoon of cumin
1/2 teaspoon of oregano
1 tablespoon worcestershire sauce
3 tablespoon of ketchup

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Instructions

Preheat oven to 350ºF. In large mixing bowl mix the meat together. Then add the bread crumbs. If you are using bread slices use a food processor to make crumbs. Add in the rest of the dry ingredients. In a separate small bowl beat the egg, milk, and worcestershire sauce. Then add the wet mixture to the dry mixture and use your hands to mix thoroughly. Press mixture in ungreased meat loaf pan. Spread ketchup on top of loaf. Bake 1 1/2 hour or or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.

Notes

Moist, seasoned just right. Save some for sandwiches.

Nutrition

Serving Size: 8
Calories: 301
Sugar: 5
Sodium: 372
Fat: 15
Saturated Fat: 6
Unsaturated Fat: 8
Trans Fat: 1
Carbohydrates: 18
Protein: 22
Cholesterol: 88

beef enchiladas

Beef Enchiladas

May 7, 2017/0 Comments/in Dinner, Main dish, Mexican /by Cherie DeBrule

Beef Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie DeBrule

Ingredients

Scale

1 can (19 ounces) Enchilada Red Sauce
1 cup chicken broth
1/2 teaspoon of garlic power
1 teaspoon cumin
1/4 teaspoon oregano
1 tablespoon of ground chili powder
2 tablespoons all-purpose flour
1 can (6 ounces) tomato paste
2 cups (8 ounces) shredded mexican cheese
1 can (15 ounces) black beans
1 can (2.25 ounces) sliced olives
1 cup chopped green onions
2 tablespoon olive oil
1 pound ground beef
1 medium onion, finely chopped
2 packages of medium size flour tortillas

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Instructions

Preheat the oven to 350ºF

For The Sauce

In a saucepan over medium-low heat, combine the olive oil and flour. Allow it to bubble for a minute and whisk together. Pour in the red sauce, chicken broth, spices and bring to a boil. Reduce the heat and let it simmer on low while you prepare the rest.

For The Meat

Chop up a medium size onion and then add to a frying pan with ground beef. Drain the fat. Take the black beans rinse them out with a strainer and then add to mixture.

Assemble The Enchiladas

Take a few tablespoons of the sauce and coat the bottom of baking pan. Then take out the tortillas and shredded cheese and organize to make an assembly line to make the enchiladas. Take 2 tablespoons of the meat mixture, a tablespoon of the the cheese, a tablespoon of the enchilada sauce then roll it up. Repeat this till you run out of meat. Place each tortilla seam side down in baking dish. There may be some remaining meat sprinkle that on top with cheese, enchilada sauce, green onions, and olives on top.

Bake In Oven

Place into the oven for 20 minutes at 350ºF .

Notes

You can make this same recipe with corn tortillas instead of the flour.

Nutrition

Serving Size: 16
Calories: 191
Sugar: 4
Sodium: 494
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 14
Protein: 12
Cholesterol: 31

upside down pizza

Upside Down Pizza

May 1, 2017/2 Comments/in Dinner, Main dish /by Cherie DeBrule

Upside Down Pizza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Bryon | Taste And Review
Prep Time: 25
Cook Time: 30
Total Time: 55

Ingredients

Scale

Pizza Sauce 14 oz (We recommend Green Mill)
Shredded italian cheese 8 oz.
1 small yellow onion chopped
3/4 bag of pepperoni (6 oz bag)
Italian sausage (16 oz tube)
1 bell pepper chopped
1 can sliced ripe olives (2.25 oz)
2 eggs
1 cup milk
1 cup flour

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Instructions

1. Cook sausage in frying pan then drain grease and set aside.
2. Chop up the bell pepper, and onions.
3. Grease 9 x 12 pan. Then pour pizza sauce on bottom of pan. Then put all the toppings
on next. Cheese goes on top of toppings.
4. In a mixing bowl beat 2 eggs. Then add the milk and flour. Beat it until smooth.
Then pour the dough mixture into the pan. Let it sit for 5 minutes.
5. Bake at 350ºF for 30 min. Take it out and let it cool. Next get a baking sheet pan out and put
parchment paper on it. Then flip the pizza upside down onto the parchment paper.
6. Let it cool for 10 minutes.

Notes

Make sure to let the pizza mixture sit for 5 minutes before baking it. Feel free to use whatever toppings you prefer.

Nutrition

Serving Size: 6
Calories: 311
Sugar: 4
Sodium: 429
Fat: 17
Saturated Fat: 8
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 21
Protein: 17
Cholesterol: 110