Archive for the ‘Main Dishes’ Category

Greek Garbanzo Beans

Wednesday, March 16th, 2011


Slow Beef

Monday, February 28th, 2011

Cooking skills focus: Braising, balancing flavors


Eggplant Coconut Curry (vegan)

Monday, February 28th, 2011

Cooking skills focus: Knife skills, roasting, sauteeing, balancing flavors


Yankee Doodle Macaroni Sauce

Wednesday, January 12th, 2011


Veggie Stuffed Shells

Wednesday, January 12th, 2011

From Pat Barger

Adapted Busy Cooks

Cook 36 jumbo pasta shells as directed by the package, omitting oil and salt.

In a large saucepan heat 2 c water and 2 vege bouillon cubes to boiling. Stir in 1 1/2 minced carrot, 1 potato–peeled and finely diced and 2 c finely chopped onion. Cook 3 or 4 minutes until the vegetables are tender. Drain well and set aside.

Combine 3 c part skim ricotta cheese, 1 1/2 c shredded mozzarella cheese, 2 beaten eggs and 3/4 c grated fresh Parmesan. Stir in the vegetables,
1 t basil and 1 t oregano. Fill each cooked and cooled shell with this mixture.

Place 3 stuffed shells in each of 12 pint ziploc bags.

In each of 12 snack size ziploc bags, place
1/2 c marinara sauce (about 50 oz total) and close. Place the sauce bags in the bags with the shells and seal. Store in the freezer.

To serve, thaw shells in refrigerator for several hours. Place in a small oven or MW proof dish and top with sauce. Cook about 25 minutes in a 325 degree oven or a few minutes until well heated in the MW. Garnish with a little grated Parmesan when serving.

12 servings

Spicy Sweet Potato-Bean Burritos

Wednesday, January 12th, 2011

From Pat Barger:

Adapted by Mary Kolb from Vegetarian Times

Heat 1 1/2 t canola oil in large saucepan. Add 1 1/2 c chopped onion. Cook until transparent. Stir in
1 1/2 T minced garlic. Cook 1 minute.

Add 9 c cooked kidney beans, 3 c water, 2 T chili powder, 1 1/2 T prepared yellow mustard, 1 T ground cumin and a dash of cayenne.

Bring to a boil, reduce heat, cover, simmer 15 minutes until beans are very soft. Stir in 1 1/2 T tamari (soy sauce). Mash the beans leaving some lumps for texture. Simmer 25 minutes to cook out liquid.

Peel and cook in MW sweet potatoes to make 6 c mashed.

Clean and slice 1/2 c + 1 T green onions. Spread out
12 10 inch tortillas. Top each with 1/3 c sweet potao, 1/2 c beans and 2 t green onions. Roll up.

Makes 12 servings.

To freeze, wrap each burrito in plastic wrap. To serve, thaw in frig. unwrap and place seam side down on a baking sheet.. Bake 375 degrees for 20 – 30 minutes until crispy. (Don’t MW-makes it limp, tough and unpleasant.)


Wednesday, January 12th, 2011

From Pat Barger:

Adapted from Dream Dinners by Allen and Kuna

In a bowl combine 4 c nonfat cottage cheese,
2 c shredded skim mozzarella cheese, 1 c shredded Parmesan, 4 eggs, 2 t oregano, 2 t basil, 2 t salt and 1 t black pepper.

Spoon or pipe the filling into 24 manicotti shells.  Piping is easier. Place the filling in a large ziploc bag, cut a
1 inch triangle out of a bottom corner and use it as a disposable piping bag.

To freeze, place 2 shells in each of 12 ziploc bags. Put 1/2 c marinara sauce in each of 12 smaller bags and include with the shells.

To serve, thaw overnight in the frig. Spray a small oven proof dish , spread 2 or 3 T sauce over the bottom, add the manicotti shells and top with the remaining sauce. Cover the dish with foil.

Preheat oven to 350 degrees, bake for 45 mins to 1 hour until the sauce is bubbling and the pasta is cooked.

Ham Stuffed Manicotti

Wednesday, January 12th, 2011

From Pat Barger:

Adapted from Cooks

Cook 24 manicotti shells according to package directions. Drain, rinse in cold water and set aside.

Cook  3 c diced onion, 6 cloves garlic,minced and
2 green bell peppers, seeded and finely diced in
6 T olive oil until tender. Add  4c diced ham (1/2” dice) Set aside to cool for 10 minutes.

In a small heavy saucepan, heat 3/4 c oil, stir in
3/4 c  flour and cook stirring constantly until mixture bubbles. Add 6 c milk and cook–whisking constantly– until sauce thickens. Stir in 4 c shredded Swiss cheese. Stir 1/4 of the sauce into the ham mixture.

Fill the manicotti shells with the ham mixture– spoon or fingers work best– it is a little messy.

Makes 12 servings.

To freeze, place two shells in each of 12 ziplock bags. Portion the remaining sauce into 12 smaller bags, which are then included in the manicotti bags. Label and freeze.

To serve, thaw overnight in the frig. Place a little of the sauce in the bottom of a sprayed individual size casserole, arrange two manicotti shells in a single layer and top with the remainder of the sauce. Sprinkle with
1 T shredded Parmesan. Bake uncovered at 325 degrees until bubbling, about 20 minutes, or in the microwave covered. If microwaving, sprinkle the Parmesan after it is heated.

Individual Ham Loaves with Sweet and Sour Sauce

Wednesday, January 12th, 2011

From Pat Barger’s CK:

Adapted from Reader’s Digest Quick Thrifty Cooking

Preheat oven to 375 degrees.

Combine 1 1/2 lb minced ham, 1 1/2 lb ground pork,
1 1/2 c fine dry bread crumbs, 1 1/2 c very finely chopped onion, 3 lightly beaten eggs, 2 1/4 c milk, 3/4 t salt and 1/4 t pepper.

Butter  12 Texas muffin pans. Pack mixture into cups, rounding centers. (Don’t let it touch the top edges of the cup.) Bake 25 minutes

Combine 1 1/2 c light brown sugar, 6 T cider vinegar,
2 T yellow mustard. Bring to boil , stirring, 1 minute. (Add another 3 T vinegar and 1 T mustard if desired.)

Pour evenly over ham mixture. Bake an additional 15 minutes.

Cool in pan 10 minutes. Carefully remove and place each mini loaf in a ziploc bag. Freeze on a cookie sheet to maintain shape of the mini loaves.

To serve, thaw and heat in MW. Serve hot with horseradish or mustard if you wish.

Serves 12

Classic Meat Loaf

Wednesday, January 12th, 2011

From Pat Barger’s Queen Anne CK:

Classic Meatloaf

From the Quaker Oats web site. Recipe used to be on the Oatmeal box before they decided it wasn’t as healthy as their image.

Combine and mix well: 3 lb ground beef, 1 1/2 c oatmeal, 1 1/2 c chopped onion, 1 c catsup, 3 beaten eggs, 2 T worchestershire, 6 cloves minced garlic,
1 1/2 t salt and 3/4 t pepper.

Portion into 12 Texas size muffin cups, the meat will be mounded up–don’t let it touch the top of the pan.

For variety, push a large stuffed olive or a 1 inch cube of cheddar in the top of each serving.

Bake 350 degrees for 35 to 40 minutes.

Cool in pans, remove and freeze on a sheet before placing into 12 ziploc bags. To serve, thaw in frig and reheat in oven or MW.

Makes 12 servings