Main Dish Recipes

We have so many dinner recipes for you that we add daily. Whether you are looking for simple or exotic food recipes we have what you are looking for.

Japanese Chicken Wings

Japanese Chicken Wings

3 pounds chicken wings, disjointed and wing tips removed
1 cup all-purpose flour
1 egg beaten with 1 teaspoon water
1 cup vegetable oil

Sauce
3 tablespoons soy sauce
1 cup granulated sugar
1 teaspoon garlic powder
3 tablespoons water
1/2 cup white vinegar

Cut wings into pieces. Dip into slightly beaten egg, then in flour. Fry in oil until brown and crisp. Put onto a cookie sheet with sides.

Heat sauce until boiling. Pour over wings. Bake at 275 degrees F for approximately 1 hour. Sauce will thicken and coat wings.

Get Real Free Samples That Are Updated Daily

Join The MyFreeDeals Community for Free Money Saving Classes

Aloha Chicken and Pineapple

Aloha Chicken and Pineapple

1 cup white rice
1 tablespoon canola oil
2 tablespoons honey
2 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon Dijon-style mustard
4 boneless, skinless chicken breast halves
1 (20 ounce) can sliced pineapple in juice, pineapple
drained and 1 tablespoon juice reserved

Cook rice according to package directions. Preheat oven to 400 degrees F.

In small jar, combine reserved pineapple juice, oil, honey, vinegar, soy sauce and mustard; shake marinade well. Toss chicken with 3 tablespoons of marinade to coat, discarding chicken marinade when done.

Brush pineapple rings with other half of marinade, reserving leftover marinade.

Coat 2 large baking dishes with vegetable oil spray. Arrange chicken and pineapple rings in a single layer and bake for 8 to 10 minutes, until chicken’s juices run clear. Before serving, brush chicken with leftover marinade and season with salt and pepper to taste.

Top rice with chicken and pineapple rings.

Makes 4 servings.

Per serving: 403 calories, 44g carbohydrates, 42g protein, 6g total fat (1g saturated), 98mg cholesterol, 1g fiber, 342mg sodium. Calories from fat: 13%

Caribbean Fried Chicken

Caribbean Fried Chicken

1 (2 1/2 to 3 pound) frying chicken, cut up
1 lemon, cut in half
3 garlic cloves, finely chopped
3 tablespoons Hungarian paprika
2 tablespoons pepper
2 teaspoons salt
2 tablespoons dark soy sauce
2 tablespoons Louisiana hot sauce
3 cups all-purpose flour
2 cups vegetable oil

Arrange chicken on a plate in a single layer. Squeeze the lemon over the chicken. Chill chicken for 15 to 30 minutes.

Rub the garlic into the chicken. Sprinkle with the paprika, pepper and salt. Sprinkle the soy sauce and hot sauce evenly over theĀ  chicken. Shake the chicken in the flour until well coated. Cook the chicken in the oil until brown and cooked through.

p>Serves 4 to 6.

Low Fat General Tso’s Chicken

3 skinless boneless chicken breasts, trimmed of fat
6 egg whites, slightly beaten
1 teaspoon cornstarch
3 cups unseasoned bread crumbs
3 tablespoons sesame seeds
1 teaspoon salt cooking spray
1 teaspoon safflower oil
2 tablespoons fresh minced garlic
1 cup minced white onion
1 teaspoon soy sauce or Bragg’s aminos
3 cups orange marmalade
1 tablespoon seasoned rice vinegar
1 pound fresh bean sprouts, rinsed and drained
1 bunch scallions, chopped

Rinse and drain chicken. Cut into bite-size chunks. Stir together the egg whites and the corn starch and mix in the chicken pieces. Mix together the bread crumbs with the salt and sesame. Dredge the chicken pieces in the crumbs to coat well and arrange so they are not touching on a nonstick jellyroll pan or baking sheet, either sprayed with cooking spray. Bake in Preheated 350 degree F oven until browned and chicken is done (clear juices and white through and through), about 20 minutes. This step can be done in advance with the chicken kept warm in a 215 degree F oven.

Heat the safflower oil in non stick skillet or wok over medium high heat and stir in garlic and onion. Stir fry until brown, reduce heat and stir in soy sauce, marmalade and vinegar. Stir until mixture begins to bubble and simmer. Stir in chicken to glaze pieces well but be gentle so crust stays on chicken. (Alternatively, you can pour the glaze over the chicken pieces while still on the tray.) Arrange chicken over bed of sprouts arranged on serving platter. Sprinkle with scallions.Low Fat General Tso's Chicken

Rebel Venison Stew

Rebel Venison Stew

2 pounds venison
1 teaspoon coarsely ground pepper
2 large potatoes, diced
1 can tomato sauce
4 carrots, diced
3 tablespoons chunky peanut butter
1 cup red table wine
2 teaspoons soy sauce
2 medium onions, chopped
Beef broth to cover
2 bay leaves
1 clove garlic, minced
1 1/2 teaspoons salt
1 teaspoon thyme

Combine all ingredients in a crockpot. Cook on LOW for 8 hours and 15 minutes.

Serve with cornbread.

BBQ Chicken Fingers

BBQ Chicken Fingers

Shared with Recipe Goldmine by Alli

3 boneless skinless chicken breasts
2 tablespoons BBQ sauce
2 tablespoons water
1/4 cup milk
1 egg
1 can Pringles

Cut chicken breasts into strips. Mix BBQ sauce, water, egg, and milk in shallow dish. Lay strips of chicken in dish and make sure they are all covered with the mixture. Refrigerate until ready to cook.

Preheat oven to 400 degrees F.

Crush Pringles and roll the chicken strips into the chips to cover them. Place on baking sheet. Bake 10 minutes, flip over, and then bake for another 3-5 minutes.

Chicken Scaloppini

Chicken Scaloppini

Olive oil
1/2 cup chopped onion
4 finely chopped garlic cloves
1/2 cup chopped celery
1 1/2 tablespoons basil, or to taste
1 tablespoon marjoram, or to taste
1 (14.5 ounce) can diced tomatoes or 5 fresh seeded tomatoes
Salt and pepper to taste
1 cup white wine
2 pounds boneless skinless chicken breasts (or equal amounts
veal or peeled shrimp)
1/2 pound chopped mushrooms

Heat thin layer of olive oil in large saute pan. Saute onion and garlic for about 3 minutes; add celery. Saute for 5 minutes more then add the basil and marjoram. Cook for 3 minutes; add tomatoes. Season with salt and pepper. Add the wine and simmer for 30 minutes on lowest heat setting.

Meanwhile, season chicken (or veal) with salt and pepper. Heat a thin layer of olive oil in a skillet and saute until just browned. (If using shrimp, do not saute. Just add to tomato mixture). Add meat to tomato mixture and cook until no longer pink, about 20 minutes for chicken or veal, 10 minutes for shrimp.

Add mushrooms before serving and heat through.

Serve over pasta.

Italian Chicken Rolls

Italian Chicken Rolls

 

8 servings

You can experiment with using whatever type of cheese and meat that you like. I have used mozzarella cheese for the provolone (and at times used both). It tastes delicious with the ham but is equally delicious with Genoa salami and especially delicious with prosciutto. However, you make it, it’s sure to please.

8 boneless skinless chicken breast halves (2 pound)
8 thin slices ham, Genoa salami or prosciutto
4 slices provolone cheese or mozzarella, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk

Preheat oven to 425 degrees F.

Flatten chicken to 1/4-inch thickness. Place a slice of ham and half slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a wooden pick or butcher’s string.

In a shallow bowl, combine crumbs, grated cheese and parsley.

Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Place seam side down, in a greased baking dish or pan. Spray chicken with butter flavored nonstick cooking spray. Bake, uncovered for 25 minutes or until juices run clear.

Remove toothpicks or string before serving.

Serve with your favorite pasta and sauce with a salad and some crusty French or Italian bread.

Rolls can be wrapped and frozen up to 2 months.

To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll and place on a greased baking sheet. Spray with butter flavored nonstick cooking spray. Bake, uncovered, at 425 degrees F for 30 minutes or until juices run clear.

Chicken with Orange Peel Stir Fry

Chicken with Orange Peel Stir Fry

2 chicken breasts, boned and skinned,
cut into 1-inch pieces
1/4 teaspoon salt
2 tablespoons dark soy sauce
1 tablespoon cornstarch
4 cups oil (for deep frying)
2 tablespoons sesame seed oil
2 tablespoons preserved orange peel or fresh
dried orange rind, cut into chunks
1 tablespoon scallion, chopped fine
1 tablespoon ginger, chopped fine
2 whole dried red chile peppers, cut into quarters
4 1/2 teaspoons sherry
1 teaspoon red wine vinegar
3/4 tablespoon granulated sugar

Sprinkle chicken with salt. Mix with 1 tablespoon of the soy sauce and cornstarch.

Heat oil to boiling in wok. Deep fry chicken for 1 minute. Drain. Remove chicken and oil.

Heat sesame oil in wok. Stir fry orange peel, scallion, ginger and chile peppers for 1 minute. Add sherry, remaining 1 tablespoon soy sauce, wine vinegar and sugar, then add chicken. Stir fry for 2 minutes. Remove to platter.

Serve hot.

Serves 4 to 6.

Creamy Chicken Stir Fry

Creamy Chicken Stir Fry

Creamy Chicken Stir Fry

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
3 cups cut-up vegetables
1 can cream of mushroom soup
1/4 cup water
1 tablespoon soy sauce
4 cups hot cooked rice

In skillet over medium-high heat, heat half the oil. Add chicken in 2 batches and stir fry until browned. Set chicken aside.

Add remaining oil. Add vegetables and stir fry over medium heat until tender-crisp. Add soup, water and soy sauce. Heat to a boil. Return chicken to pan and heat through.

Chicken with Lemon Butter Sauce

Chicken with Lemon Butter Sauce

4 (4 ounce) boneless chicken cutlets
1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons flour
1 tablespoon olive oil
1/2 cup low-sodium chicken broth
1/2 cup white wine
3 tablespoons lemon juice
2 tablespoon drained capers
1 tablespoon butter

Cut a piece of plastic wrap roughly twice as long as your cutting board and put half over the board and half lying to one side. Place a chicken breast, smooth side up, in the center of the board and fold the plastic wrap over it. Using the smooth side of a meat pounder, start in the middle of the chicken and pound in an outward direction until it is an even 1/4-inch thickness. Repeat with the remaining chicken.

Combine the salt, pepper and flour on a plate. Dredge the pounded chicken in the flour, coating it thoroughly and shaking off the excess.

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, allowing space between the pieces. Cook 4 to 5 minutes on each side, or until the chicken is deeply golden and cooked to an internal temperature of 160 degrees F. Remove from pan. (Keep warm by draping loosely with foil, or by placing, covered with foil, in a 200 degree F oven.)

Add the broth and white wine to the skillet and bring to a boil. Boil about 4 minutes, until the liquid is reduced by half. Stir in the lemon juice and capers and boil until the sauce reduces enough to lightly coat a spoon, about 2 minutes more. Remove from heat.

Swirl in the butter. Spoon the sauce over the chicken.

Makes 4 servings.

Nutritional analysis for each serving: 228 calories, 24 g protein, 6 g carbohydrates, 0 g fiber, 9 g fat, 3 g saturated fat, 70 mg cholesterol, 585 mg sodium

Baked Cheddar Chicken

Baked Cheddar Chicken

2 slices toast
8 ounces Cheddar cheese, cubed
1/4 cup parsley flakes
Garlic salt to taste
1/2 cup (1 stick) butter, melted
10 pieces chicken, skinned

Put toast in food processor until crumbled, then add cubed cheese and blend until cheese is mixed with crumbs. Add parsley flakes and garlic salt. Skin chicken and roll in melted butter and place in an aluminum foil lined pan. Pat the bread mixture onto the chicken. Drizzle the remainder of the butter over the chicken.

Bake uncovered at 350 degrees F oven for 1 hour

Easy Baked Marinated Chicken Wings

Easy Baked Marinated Chicken Wings

3 pounds chicken wings, cut apart
with wing tips removed
1 cup soy sauce
1 cup butter
1 cup packed brown sugar

Mix ingredients and pour over wings. Marinate overnight in the refrigerator.

Remove wings from marinade and bake 1 hour at 350 degrees F.

Duck a la Orange

Duck a la Orange

Duck a la Orange

3 to 4 ducks
Salt and pepper, to taste
1 apple, quartered
1 onion, quartered
1 rib celery, cut into pieces
1/2 cup butter
1 (6 ounce) can frozen orange juice, undiluted
2 (6 ounce) cans mushrooms
1 1/2 cups red wine
2 boxes long grain and wild rice with seasoning
1/2 cup chopped parsley

Season ducks with salt and pepper and stuff ducks with apple, onion and celery. Place ducks in roaster and put pats of butter over duck. Pour orange juice, mushrooms and wine over ducks. Bake covered for 4 hours at 400 degrees F. Baste once or twice during cooking. Sauce should thicken.

Prepare rice according to package directions. Stir in parsley. Remove meat from ducks. Layer rice and duck meat alternately. Pour sauce over and bake 1 hour at 375 degrees F. Freezes well.

Yields 10 to 12 servings.

Deep South Spicy Roast Turkey

Deep South Spicy Roast Turkey

Deep South Spicy Roast Turkey

Turkey
1 small onion, cut in quarters
1 medium carrot, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
3 cloves garlic, cut in half
1 teaspoon seasoning salt
1 1/2 teaspoons dried thyme, crushed
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/4 teaspoon rubbed sage, crushed
1/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper

Wash turkey and pat dry with paper towel. Fasten neck skin to back with toothpicks or skewer. Fold wings across back with tips touching.

Combine onion, carrot, celery, and 3 cloves garlic in bowl. Combine seasoning salt, thyme, rosemary, garlic powder, sage, pepper and cayenne. Rub turkey cavity with half of the seasoning mixture. Fill cavity with vegetable mixture. Tuck drumstick under band of skin at tail or tie together with heavy string. Place breast side up on rack in shallow roasting pan. Brush turkey with olive oil or melted butter.

Sprinkle seasoning over entire turkey. Insert meat thermometer so the tip is in the thickest part of inside thigh muscle or the thickest part of breast meat without touching bone. Roast the turkey at 325 degrees F.

The most reliable method for determining when a turkey is done is by using a meat thermometer. The turkey is done when the temperature reaches 180 degrees F to 185 degrees F in thigh (juices should be clear, not pink, when thigh muscle is pierced deeply); 170 degrees F to 175 degrees F in the thickest part of the breast, just above the rib bones. Let the turkey rest for 15 to 20 minutes before carving to allow juices to distribute evenly.

Creamed Chicken

Creamed Chicken

 

Source: Ladies’ Home Journal

This is comfort food, old-fashioned style! The chicken is shredded and stirred into creamy gravy, and served over biscuits.

1 whole chicken (3 pounds.)
3 quarts water
1 onion, quartered
1 celery rib, cut up
1 carrot, cut up
1 1/2 teaspoons salt
4 tablespoons butter or margarine
1/4 cup all-purpose flour
1 large egg yolk
1 tablespoon minced fresh parsley
1/4 teaspoon freshly ground black pepper
Homemade or purchased biscuits

Combine chicken, water, onion, celery, carrot and salt in large pot. Bring to boil; reduce heat and simmer until chicken is tender, 50 to 60 minutes. Remove chicken from pan. Boil broth until reduced to 3 1/2 cups, about 45 to 60 minutes; strain and skim fat. When chicken is cool, shred meat, discarding skin and bones; set aside.

Melt butter in large saucepan over medium heat. Add flour and cook, stirring occasionally, until golden brown, about 3 to 4 minutes. Gradually whisk in reserved chicken broth. Bring to boil, reduce heat and simmer 5 minutes.

Whisk egg yolk in medium bowl. Gradually add 1 cup of the hot broth mixture to yolk, whisking constantly, and return to saucepan. Stir in reserved chicken and the parsley and pepper.

Serve over biscuits.

Makes 4 cups.

Chicken in the Grass

Chicken in the Grass

4 chicken breast halves
1 package frozen chopped spinach or broccoli, thawed
1 can cream of chicken soup
1/2 cup mayonnaise
Bread crumbs
Grated Parmesan cheese

Preheat oven to 400 degrees F.

Place thawed spinach or broccoli in well-greased shallow baking dish. Top with chicken.

Heat undiluted soup. Add mayonnaise and stir well. Pour over chicken. Top with crumbs and cheese. Bake for 30 to 45 minutes.

4 servings

Dilled Sour Cream Chicken

Dilled Sour Cream Chicken

8 to 10 skinless chicken pieces
Pepper to taste
1 (10 3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
8 ounces sour cream
1 tablespoon lemon juice
1 tablespoon fresh, chopped dill or 1 teaspoon dried dill weed
1 (4 ounce) can sliced mushrooms, drained
Paprika
Wide egg noodles, cooked

Place chicken in a single layer in a 9 x 13-inch baking pan. Sprinkle with pepper.

Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms. Pour over chicken. Sprinkle with paprika. Bake uncovered at 350 degrees F for 1 hour or until chicken is tender.

Serve over egg noodles if desired.

Makes 4 to 6 servings.

Apple Cheddar Chicken

Apple Cheddar Chicken

Apple Cheddar Chicken

Serves 4.

4 chicken breasts
4 tablespoons shredded sharp Cheddar cheese
1 teaspoon salt and pepper
2 tablespoons ground walnuts
2 tablespoons olive oil
1 cup cinnamon applesauce
1/2 cup chopped red bell pepper
2 tablespoons diced green onion tops
1 large tart green apple, cored and diced
Red or green apple slices

Rinse chicken with cold water and pat dry with paper towels. Cut a slit in the side of each breast to form a pocket. Stuff each pocket with 1 tablespoon cheese; press to close.

Combine salt, pepper and walnuts; coat each breast with mixture.

Heat oil in heavy fry pan. Cook chicken for 4 to 5 minutes per side or until done. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F. Remove to platter; cover and keep warm.

Chicken Turnovers

Chicken Turnovers

1 (8-count) tube refrigerated crescent rolls
2 cups chopped cooked chicken
3 ounces cream cheese, softened
3 tablespoons chopped green onion
2 tablespoons milk
Dash of pepper (optional)
2 tablespoons margarine, melted
2 tablespoons seasoned crumbs

Preheat oven to 350 degrees F.

In large mixing bowl combine softened cream cheese, milk, pepper, green onion and chopped chicken. Separate rolls into four 6-inch squares. Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned bread crumbs. Bake for 20 to 25 minutes.

Serves 4.

Load More