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.

Adobe Chicken

Adobe Chicken


adobe chicken

1 whole chicken
1/4 cup lime juice
2 tablespoons garlic salt
1 tablespoon olive oil
1/2 teaspoon seasoned pepper
1/2 teaspoon oregano, dried
1/2 teaspoon ground cumin

Preheat oven to 400 degrees F. Rinse chicken; pat dry.

In a small bowl, combine remaining ingredients. Gently lift skin on breast of chicken; rub seasoning mixture onto meat under skin, over outside of chicken and inside cavity.

Lightly grease a 13 x 9-inch baking pan. Place chicken in pan, breast-side up. Roast 60 to 70 minutes, until done.

Serve with yellow or Spanish rice.

Serves 6.

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Fried Rabbit

Fried Rabbit

Fried Rabbit

1 frying size rabbit, cut into serving pieces
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup vegetable oil

Coat rabbit with mixture of flour, salt and pepper. Heat oil in heavy skillet. Place meat in skillet and brown well on both sides. Lower heat and cook, turning once again.

Drain all oil from skillet except 3 tablespoons. Add and brown 1/4 to 1/2 cup flour, stirring to scrape brown bits from skillet bottom. When mixture is brown and smooth, add 1 1/2 cups water slowly. Cook over low heat until gravy thickens to consistency desired.

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.

creamy Chicken Dijon

creamy Chicken Dijon


Here is another great chicken recipe which I make quite a bit. It is very delicious with a wonderful taste.

4 skinless, boneless chicken breasts
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup half-and-half (I use heavy cream for a richer sauce)
2 tablespoons Dijon-style prepared mustard

Preheat oven to 150 degrees F.

In a large skillet, brown chicken in butter for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.

Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream mixing well to combine. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.

Pour mustard sauce over chicken breasts. Place platter in warm preheated oven for about 10 to 15 minutes, until heated through.

Amaretto Strawberries

Amaretto Strawberries

Amaretto Strawberries

2 ounces Amaretto
1 pint fresh strawberries
Vanilla ice cream

Marinate strawberries overnight in Amaretto.

Serve over ice cream, sprinkled with slivered almonds.

Cheesy Chicken Wings

Cheesy Chicken Wings

16 chicken wings
2 tablespoons butter
3/4 cup crumbled soda crackers
3/4 cup Parmesan cheese
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt

Wash chicken and pat dry.

In a bowl combine, crackers, herbs and Parmesan cheese. Add seasoning and mix well. Melt butter. Dip chicken first in melted butter, then into crumb mixture. Arrange chicken on a lightly oiled baking dish and bake at 375 degrees F for about 30 minutes or until lightly brown.

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.

Chicken, Pepperidge Farm Style

Chicken, Pepperidge Farm Style

6 chicken breasts, skinned and boned
1/2 pint sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon celery salt
1/2` teaspoon garlic powder
1/8 teaspoon pepper
1 package Pepperidge Farm stuffing mix
1/2 cup butter or margarine, melted

Combine the ingredients, except chicken and stuffing. Dip the chicken in the mixture and then into the stuffing, coating the chicken on all sides. Roll chicken up. Place in a buttered baking dish, seam side down. Refrigerate overnight or for several hours.

Pour 1/2 cup melted butter or margarine over chicken. Bake at 350 degreesF for 45 to 50 minutes until golden brown.

Coconut Chicken Breasts

coconut chicken breasts

4 boneless chicken breast halves
1 tablespoon cornstarch
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup all-purpose flour
2 egg whites
2 tablespoons honey
1 1/2 cups sweetened shredded coconut
1 (12 ounce) jar orange marmalade

Wash hands with warm water and soap. Remove chicken pieces from the refrigerator and clean under cold running water. Dry the chicken pieces by patting with paper towels. Cut up each chicken breast into 8 pieces, each about the size of a quarter.

Cover a cookie sheet with aluminum foil and spray with vegetable cooking spray. In a plastic bag, mix together cornstarch, coriander, salt and flour.

In a bowl mix the egg whites and honey. Place the coconut in a second bowl.

Place chicken pieces in bag and shake. Coat pieces in the egg and honey mixture. Roll chicken in coconut and place on a cookie sheet. Wash hands.

Bake at 400 degrees F for 17 minutes or until thermometer reads 170 degrees F.

At the end of the first 10 baking minutes, rotate the tray in the oven to assure even cooking. After an additional 5 to 7 minutes baking, check the temperature. When coconut chicken chops have cooled slightly, lightly cover them with orange marmalade.

Spear the chicken with long wooden picks to serve as appetizers.

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

Deep Dish Shrimp Bake

Deep Dish Shrimp Bake


Deep Dish Shrimp Bake

2 pounds potatoes, peeled and quartered
1/4 cup milk
1 egg, beaten
2 tablespoons butter
1 teaspoon Dijon mustard
2 teaspoons dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh or frozen salad shrimp
1 (10 3/4 ounce) can condensed cream of shrimp soup
1 (8 3/4 ounce) can whole-kernel corn, drained

Preheat the oven to 425 degrees F.

Place the potatoes in a soup pot and cover with water. Bring to a boil over medium-high heat. Boil for 15 minutes, or until fork-tender.

Drain the potatoes and place in a large bowl. Beat with an electric mixer until smooth. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth.

In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well. Cover with an even layer of corn. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet.

Bake for 30 to 35 minutes, or until heated through and the crust is golden. Slice and serve.

Low Fat Chicken Parmesan

1/3 cup plus 2 teaspoons plain dried bread crumbs
1/2 teaspoon salt, divided
1/2 teaspoon dried oregano leaves, divided
1/2 teaspoon dried basil leaves, divided
1/2 teaspoon black pepper, divided
12 ounces boneless chicken breasts, pounded thin
1 egg white, beaten
1 tablespoon plus 1 teaspoon olive oil
2 cups sliced zucchini
1/2 cup diced onion
2 garlic cloves, minced
1 1/2 cups tomatoes puree
1/8 teaspoon crushed red pepper flakes
3/4 ounce grated Parmesan cheese

Preheat oven to 425 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray.

In gallon-size sealable plastic bag, combine bread crumbs and 1/4 teaspoon each of salt, oregano, basil and black pepper; seal bag and shake to blend.

Dip one chicken breast into egg white, turning to coat. Add to bag; seal bag and shake to coat. Place coated chicken breast on large plate; repeat, using remaining chicken breasts.

In large nonstick skillet, heat oil; add coated chicken breasts. Cook over medium-high heat, 1 minute each side, until lightly browned; transfer to prepared baking pan. Add zucchini to skillet; cook, stirring constantly, until golden brown.

Arrange zucchini around chicken in pan. Add onion to skillet; cook, stirring constantly, until golden brown. Stir in garlic; cook one minute longer. Stir in tomatoes puree and crushed red pepper; bring mixture to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon each of salt, oregano, basil and black pepper.

Pour tomatoes mixture over chicken over chicken and zucchini; sprinkle with cheese. Bake 15 minutes – until mixture is bubbling and chicken is cooked through.

Serves 4.

Per serving: 264 calories; 27 g protein; 8 g fat; 22 g carbohydrate; 135 mg calcium; 906 mg sodium; 54 mg cholesterol; 3 g dietary fiber

Jalapeno Chicken

Jalapeno Chicken

2 pounds boneless chicken breasts
2 tablespoons olive or vegetable oil
1 (9 ounce) bag tortilla chips
2 cans cream of chicken soup
1 (16 ounce) carton sour cream
2 tablespoons chopped fresh jalapenos
8 ounces shredded Monterey jack cheese

Brown chicken breasts in hot oil.

In a large mixing bowl, combine soup, sour cream and jalapenos.

Crush tortilla chips and put in the bottom of a 13 x 9-inch baking dish sprayed with cooking spray. Dip each chicken breast into soup mixture to coat thoroughly. Lay chicken over the tortilla chips. Pour remaining soup mixture evenly over the chicken. Sprinkle cheese evenly over the top. Bake at 350 degrees F for 45 minutes. Let stand for 3 minutes before serving.

Sun Dried Tomato and Garlic Encrusted Chicken

Sun Dried Tomato and Garlic Encrusted Chicken

4 boneless, skinless chicken breast halves
1/2 cup sun-dried tomatoes, soaked, drained and minced
4 cloves garlic, minced
2 cups seasoned bread crumbs
1/4 cup olive oil
Salt and pepper to taste

Preheat oven to 350 degrees F.

Flatten out the chicken to about 1/2 inch thick.

In a medium bowl mix the bread crumbs, sun dried tomatoes, garlic and olive oil to form a somewhat stiff paste.

Wet the chicken breasts with some water; salt and pepper to taste.

Press each chicken breast into the bread crumbs, making sure to do both sides and cover with bread crumbs. Place on to a baking tray sprayed with pan release.

Bake for 35 to 45 minutes.

Antelope Steaks

Antelope Steaks

Antelope Steaks

Antelope steaks
Garlic salt
2 tablespoons oil
2 bay leaves
1 cup sour cream

Shake well-trimmed steaks in paper bag with flour and garlic salt. Brown both sides well in a skillet with sizzling hot oil.

Add bay leaves and sour cream. Simmer several hours until very tender.

Serve with rice and the sour cream gravy.

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%

Chicken Tenderloins with Cranberry Mustard Sauce

Chicken Tenderloins with Cranberry Mustard Sauce


Source: My sister sent me this recipe to try. This is one of her favorites. If you don’t want to use the wine, substitute chicken broth for it. It tastes delicious either way.

1 pound chicken tenderloins
Salt and pepper
2 tablespoons butter
2 tablespoons oil
2/3 cup dry white wine or chicken broth
2/3 cup chicken broth
3 tablespoons country style Dijon mustard
1 1/2 teaspoons cornstarch
1 1/2 tablespoons water
1/2 cup sweetened dried cranberries
1/4 cup sliced green part only onions

Lightly sprinkle chicken tenderloins with some salt and pepper (to taste), then lightly toss in flour shaking off excess flour. Set aside.

Heat 1 tablespoon of butter and oil in a large skillet. Add half of the chicken. Cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through. (add more butter and oil as needed.). Remove tenderloins to a platter and keep warm. Repeat with remaining chicken.

Add wine, chicken broth and mustard to skillet, scraping up any browned bits. Combine cornstarch and water in a small bowl, mixing well. Stir into skillet. Add dried cranberries and onions. Cook an additional minute. Add chicken tenderloins and heat through.

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
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.

Easy Baked BBQ Chicken

Easy Baked BBQ Chicken

From the kitchen of Shellie Tow – Casa Grande, Arizona

This is easy to prepare ahead and refrigerate until ready to bake. It is yummy and the kids will love it. It is also good for people like me who don’t have a lot of time, $$ or patience.

Boneless, skinless chicken breasts (as many
as it takes to feed your family/company)
Your favorite BBQ sauce (I like KC Masterpiece)
1 (large) bag BBQ chips (not the ruffled kind), crushed

Wash chicken and pat dry. Dip chicken in BBQ sauce, completely covering the chicken. Then lay chicken on crushed chips and sprinkle more chips on top to cover entire chicken. Remove chicken from the chip dip and place in a baking dish. Bake at 325 degrees F for 25 to 30 minutes or until meat thermometer reads 180 degrees F.

Barbecued Chicken

Barbecued Chicken

4 tablespoon brown sugar
4 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil or melted margarine
1 teaspoon salt
1 tablespoon mustard (optional)
1/2 to 1 cup catsup
1 whole cut chicken or favorite pieces with skin removed

Mix all ingredients except chicken. Dip chicken in sauce. Pour remainder over chicken. Bake in a 13 x 9-inch covered casserole at 350 degrees F for 1 1/2 hours.

Yields 4 to 6 servings.

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