Site hosted by Build your free website today!

Main Courses

Are you ever stuck at dinner time and you just don't know what to make? Tired of ordering out for pizza? Try these delicious meals that not only you will enjoy, but your kids will love them and helping you make them too!

Surprise you family with breakfast for dinner. This breakfast casserole is the perfect end to a long day.

Maple Sausage and Waffle Casserole

Serves 6

6-8 frozen waffles (1/2 inch thick)
12 ounces maple breakfast sausage, crumbled
Unsalted butter (for dish)
1 1/2 cups shredded cheddar cheese
6 large eggs
1 1/4 cups whole or low-fat milk
1/4 cup maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper

1. Adjust oven rack to middle position and heat oven to 375 degrees. Arrange waffles in single layer on baking sheet. Bake until crisp, about 10 minutes per side.

2. Brown sausage in non-stick skillet over medium heat, breaking it apart with spoon, 8 to 10 minutes. Drain on paper towel-lined plate.

3. Butter 8-inch square baking dish. Add half of waffles in single layer. Add half of sausage and 1/2 cup cheese. Repeat layering of waffles, sausage, and 1/2 cup cheese. Whisk eggs, milk, maple syrup, salt and pepper in medium bowl until combined. Pour egg mixture evenly over casserole. Cover with plastic wrap. Refrigerate for 1 hour or overnight.

4. Adjust oven rack to middle position and heat oven to 325 degrees. Let casserole stand at room temperature for 20 minutes. Uncover casserole and sprinkle remaining 1/2 cup cheese over top. Bake until edges and center are puffed, 45 to 50 minutes. Cool 5 minutes. Cut into pieces and serve.

What could be better than a delicious recipe for chicken parmesan? Not much!

Chicken Parmesan

Simple Tomato Sauce with Basil and Garlic

2 medium cloves garlic minced
1/4 cup extra-virgin olive oil
1 can crushed tomatoes (28 ounces)
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon granulated sugar
table salt
ground black pepper

Chicken Parmesan

1 large egg
table salt
ground black pepper
1/2 - 1 cup dry bread crumbs
2 large boneless, skinless chicken breasts (8 ounces each), or 4 trimmed chicken breasts (4 to 5 ounces each), halved horizontally, or pounded to 1/4-inch thickness if small
1/4 cup olive oil
3/4 cup grated part-skim mozzarella cheese (3 ounces)
1/4 cup grated Parmesan cheese (1 ounce), plus extra for passing
8 ounces spaghetti or linguine

1. In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Taste sauce, adjusting salt if necessary. Cover and keep warm.

2. Bring 2 to 3 quarts of water to boil in a large soup kettle. Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up. Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.

3. Preheat broiler. Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture. Set cutlets on large wire rack set over a jelly roll pan.

4. Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté (next step).

5. Heat oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total. Wash and dry wire rack and return to jelly roll pan. Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses. Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes. Drain spaghetti.

6. Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet, then sauce the spaghetti as desired. Serve immediately with extra Parmesan passed separately.

Try these chicken cutlets with the macaroni and cheese recipe below.

Chicken Cutlets with Bacon, Rosemary, and Lemon

Serves 4

5 slices bacon, chopped
1/4 cup all-purpose flour
4 boneless, skinless chicken breasts, trimmed
Salt and Pepper
1 tablespoon unsalted butter
4 garlic cloves, sliced thin
1 tablespoon chopped fresh rosemary
1/8 teaspoon red pepper flakes
1 cup low-sodium chicken broth
2 tablespoons lemon juice

1. Fry bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 tablespoons bacon fat.

2. Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Add butter to reserved bacon fat in skillet and heat over high heat, swirling to melt butter. When foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate (leaving fat in skillet) and cover loosely with foil.

3. Reduce heat to medium and add garlic, rosemary, and pepper flakes. Cook until garlic is browned and crisp, about 2 minutes. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon, and simmer until slightly thickened, about 4 minutes.

4. Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2 to 3 minutes. Adjust seasonings and serve.

Macaroni and Cheese

Serves 6 to 8, or 10 to 12 as a side

Bread Crumb Topping

6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and Cheese

1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon table salt

1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

Try using fresh ravioli for this next recipe. It will cut your cooking time in half. You can usually find them near the cheese counter in the supermarket.

Cheesy Ravioli Bake

Serves 4 to 6

3 tablespoons unsalted butter
2 garlic cloves, minced
1 28-ounce can diced tomatoes
2 tablespoons coarsely chopped fresh basil
1/3 cup heavy cream
2 8-ounce packages fresh cheese ravioli
1 6-ounce bag baby spinach
1 cup shredded mozzarella cheese

1. Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, adjust oven rack to center position and heat oven to 450 degrees. Grease shallow 2-quart baking dish with 1 tablespoon butter.

2. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add garlic and cook until fragrant but not brown, about 30 seconds. Add tomatoes, increase heat to high, and cook until thickened and almost dry, about 10 minutes. Stir in basil and cream and simmer until sauce thickens, about 2 minutes. Season with salt.

3. Add 1 tablespoon salt and ravioli to boiling water and cook until al dente. Add spinach to pot with pasta and stir until wilted, about 30 seconds. Drain pasta and spinach, return to pot, and stir in tomato sauce. Transfer mixture to baking dish, sprinkle with cheese, and bake until top is golden, about 10 minutes. Cool 5 minutes before serving.

Home Page
Soups and Salads
More Recipes