Category Archives: Main Course

This is a quick, tasty stir fry that requires little effort. For those who prefer vegetarian or vegan meals, just remove the meat from the recipes; the rest of the ingredients do not contain animal products.

NB: The noodles can be prepared as the package indicates however if they are done this way, add them without the water to the pan when they are ready.

Ingredients (approx. measurements):

• 2 packages of chinese-cut chicken or beef (the kind used for fondues)
• 1 package of Europe’s Best frozen Zen Garden vegetables
• 2 tbsp olive oil
• 3 tbsp Sun-dried Tomato and Herb spice medley
• 3 tbsp Roasted Garlic and Red Pepper spice medley
• Salt to taste (I use No Salt)
• 1/2 package of rice noodles
• 1 c. water (if noodles are not prepared as the package indicates)

Preparation:

In a large non-stick pan, cook the meat in olive oil. When fully cooked, add vegetables and spices. When the vegetables have thawed but still need to cook a little more, add noodles (and add water only if noodles weren’t prepared as instructed on the package) and cover. Allow the noodles to steam until they are soft. Remove from heat, serve, and salt to taste.

I wasn’t following a recipe for this one and it turned out quite well. I had the ingredients on hand and came up with it (the fun way to cook!). This makes a lot but is good for a few people eating or for refrigerating for a meal a little later during the week.

Ingredients:

• 3 cloves of garlic (pressed)
• 3 tbsp olive oil
• 6 chicken thighs
• 2 tbsp Italian fine herbs
• 1 container of fat-free sour cream
• 14 oz of canned tomatoes (half a large can) including half of the liquid
• 1 tsp red pepper flakes (for a little kick)
• 1 tsp salt (I use No Salt)
• 3 cups rigatoni (or similar sized pasta
• 1 tbsp parsley (fresh or flakes)

Preparation:

In a dutch oven or large frying pan, sautee the pressed garlic in the olive oil for 5 minutes.  Add chicken to the pan and fry until cooked and turning sides (about 10 minutes).

Prepare pasta as directed on the package (do not rinse).

Combine sour cream and canned tomatoes.  Add sour cream mixture to the chicken and bring to a boil stirring frequently.

Drain pasta and add to the pan along with parsley, salt, and red pepper flakes and mix well. Cover, reduce heat and simmer for 20 minutes, stirring occasionally.

Serve with Parmesan cheese (optional)

I went to the Bridal Show and one of the caterer’s had a booth set up and were letting passers-by taste the curried chicken and risotto they had made. It was delightful!  I found a recipe that I liked and of course had to modify it because I didn’t have the exact ingredients it called for and figured I could make it better 🙂

Ingredients:

• 2 teaspoons red pepper flakes
• 2 teaspoons curry powder (I use mild curry powder)
• 2 teaspoons chili pepper flakes
• 1 teaspoon salt (I use No Salt)
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 3 tablespoons olive oil
• 1 large chopped onion
• 3 cloves garlic, minced
• 6 boneless skinless chicken thighs, cut into 1 inch strips
• 1 (8 ounce) carton plain fat-free yogurt
• 14 oz of canned tomatoes (half a large can) including half of the liquid
• 1 can of sliced carrots (drained and rinsed)

Preparation:

Combine first 8 ingredients.   Saute onion & garlic for 5 minutes in olive oil in a large frying pan or dutch oven, stirring frequently (medium to low heat).  Stir in spice mixture; cook 5 minutes, stirring frequently.  Add chicken; cook 10 minutes, stirring frequently (medium heat).

Combine yogurt, hot sauce, and tomatoes.  Add yogurt mixture and carrots

Bring to a boil.  Cover, reduce heat and simmer 1 hour, stirring occasionally.  Serve over rice and enjoy!

I was a little inspired by that Philadelphia cream cheese commercial where Albert is cooking for the angel. I bet cooking with Albert would be pretty heavenly 😉  This makes a lot, you can refrigerate the leftovers.

Ingredients:

• 2 tbsp. olive oil
• 1 bag of Europe’s Best Zen Garden vegetables
• 1/2 package of Sun Bird Chicken Thai Seasoning Mix (found in your local grocery store)
• 1 package of Knorr Alfredo mixture
• 1 1/2 c. milk for the Alfredo mixture
• 1 brick of light cream cheese (cubed, room temperature)
• 1/2 large pack of pasta (a chunkier pasta like rigatoni works well)
• 1/2 tsp garlic powder (a little more if you like garlic)
• Salt and pepper to taste
• Parmesan cheese (optional)
• Grape tomatoes (optional)
• Chicken or Sausage (optional)

Preparation:

Make the Knorr Alfredo sauce as directed (I don’t use butter or margarine; my bad!) and set it aside.

In a large skillet, saute the contents of the Zen Garden vegetalbles with the olive oil and add the 1/2 package of Thai Chicken seasoning with the garlic.

Prepare your pasta as directed (al dente) (do not rinse when done).

When the vegetables have been well sauteed, add the cream cheese cubes and melt until the mixture is smooth and creamy.  Add the pasta.  Add the tomatoes and chicken or sausage at this point too.  Pour the Alfredo mixture on top and blend well. Add salt and pepper to taste.

Let simmer for about 5 minutes over a low heat. Serve with Parmesan cheese sprinkled on top (if desired).

I was eying the contents of my pantry and fridge again and came up with this. I would have added canned peas, grape tomatoes, and peppers to it but didn’t have any. I’ll try to be as descriptive/accurate with the measurements but you know me… Not too keen on measurements. Here it is:

Ingredients:

• 1 brick of cream cheese cut up into 10 even pieces (I use light cream cheese)
• 1 large package of rigatoni (can be substituted with another chunky kind of pasta)
• 1 can cream of chicken soup
• 1 can cream of broccoli soup
• 1 large can whole kernel corn (I drain and rinse it)
• About 1 tbsp. garlic powder
• About 3 tsp. parsley
• About 1/2 c. milk
• 3 cubed, cooked boneless skinless chicken breast (I had baked my chicken with the dry jerk rub sprinkled on top of it so it gives it a little kick)

Preparation:
Make the pasta as directed (do not overcook and do not rinse after it is cooked)

Add all ingredients to a large pot over a medium heat. Mix well and stir frequently to ensure nothing burns or sticks to the pot.  Once the cheese has melted, serve. Add salt and pepper if desired.

Thanks to Pampered Chef parties for this recipe. I didn’t actually follow the recipe as I was making it and going from memory (but I have a bad memory!). This is similar to the Pampered Chef recipe with a couple modifications that turned out delicious just the same!  Enjoy 🙂

Ingredients:

• Cubed cooked chicken (the BBQ’d chicken already made from the grocery store is good for this), how much depends on how many is eating, use your best judgement
• Grated cheddar or mozzarella cheese (about 1 1/2 cups)
• 1/2 cup of plain yogurt or sour cream
• 1/2 cup of sour cream
• 4 tbsp. dry jerk rub
• 1 bag of nacho or tortilla chips (or do what I do and make your own by cutting up soft tortilla shells and throwing them in the oven on a pizza stone)
• About 4 tbsp. lemon juice (the original recipe called for lime but I didn’t have it)
• 1 Red pepper
• 1 Yellow or Orange pepper

Preparation:

Place tortillas on a dish that can go into the oven (a pizza stone works well). Mix the chicken, cheese, 1/2 c. yogurt or sour cream, and 2 tbsp. of the jerk rub together in a bowl. When thoroughly mixed, spread it on the tortilla chips and bake in the oven at 385 degrees F. for about 15 minutes (keep an eye on them as oven temperatures do vary).

In the meantime, to make the salsa, finely chop the peppers (you could add tomatoes to it if you want). Put them in a bowl and add the lemon juice to them and mix.

Next take the 1/2 c. sour cream and put it in a ziploc baggie. Add the remaining 2 tbsp. of jerk rub and seal the bag. Mix it well in the bag then put it aside for later.

Remove the nachos from the oven when they’re done and spread the salsa over them. Cut a small piece off the corner of the bag with sour cream in it and squeeze the contents over the nachos then dig in!