Our favorite main dish recipes - 3308 recipes
More Main dish recipes
Cucumber Tea Sandwiches
By á-4029
Simple but elegant and tasty tea sandwiches featuring sliced bagette, whipped cream cheese, thinly sliced cucumber...
- 4 pickle-sized cucumbers (or 1 large cucumber cut in half)
- 1/2 whole wheat bagette, sliced into 12 1/2-inch rounds
- 4-6 ounces whipped cream cheese
- Salt and pepper (to taste)
- Flat leaf parsley (for garnish)
Duck Breasts with Citrus Port Cherry Sauce
By Foodiewife, A Feast for the Eyes
Making duck breast is nothing to be afraid of
- 4 boneless duck breasts
- Kosher salt and freshly ground black pepper
- 1 large or 2 small shallots, minced
- 1/4 cup ruby port wine
- 1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
- 1/2 cup pitted frozen black cherries*, thawed and roughly chopped
- NOTE: I used 1/2 cup sour cherry preserves
- 2 small pats of unsalted butter (optional)
Quiche Muffins
By beckylippert
Makes 12 individual quiches
- 1 Can Chickpeas
- Large Handful of Spinach
- 1-1.5 Cups of Green Beans
- 1/4 Cup Chopped Green Onion
- 8 Large Eggs
- Parmesan Cheese or any other kind
- 1/2 Cup of Fine Bread Crumbs (gluten free if you can find em!)
- 1 Cup of Milk
- Basil
- Black Pepper
- Garlic Powder
- Salt
- Muffin tin
- Nonstick cooking spray
Slow-Cooker Chicken Burrito Bowls
By á-81356
Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos, tacos, or even salads!
- 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
- 1 can (14.5 ounce) diced tomatoes
- 1 cup chicken stock, divided, plus more if needed
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 cup brown rice
- 1 can (15 ounce) black beans, drained and rinsed
- 1 cup frozen corn
Eggs Benedict
By lkalemba
This Eggs Benedict recipe is filled with all the flavors you love in a benedict
- 3 large egg yolks, room temperature
- 1 tablespoon fresh lemon juice, plus 1 teaspoon
- 2 sticks unsalted butter, softened
- 2 small pinches white pepper
- fine sea salt to taste
- unsalted butter or nonstick spray, for greasing cups
- 8 eggs
- 4 English muffins, split and toasted
- 8 slices prosciutto
- 1/2 small red pepper, finely diced
- 1/2 small yellow pepper, finely diced
- 2 chives, finely chopped
Chicken and Asparagus Lemon Stir Fry
By á-1968
A quick Spring stir fry made with chicken and asparagus Although the weather outside still feels like winter, I'm...
- Ingredients:
- 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
- Kosher salt, to taste
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tbsp canola or grapeseed oil, divided
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
- 6 cloves garlic, chopped
- 1 tbsp fresh ginger
- 3 tablespoons fresh lemon juice
- fresh black pepper, to taste
- .
Rice Krispie Chicken Strips
By ladygourmet
Place the Rice Krispies in a food processor and process
- For the Coating:
- 3 lbs. of boneless chicken breast – sliced into strips
- 1/2 cup milk
- 1 tablespoon vinegar
- Soak the chicken in the milk and vinegar while preparing the coating or longer; an hour or so.
- 2 cups instant potato buds
- 2 cup Rice Krispies
- 1/2 cup corn meal
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. curry powder
- 1 tablespoon brown sugar
- Vegetable oil for frying
Copycat Olive Garden Chicken Scampi
By á-8623
NUTRITION: 880 calories, 46 grams fat, 31 grams carbohydrates, 69 grams protein per serving
- WHITE SAUCE***
- 1 tablespoon butter
- 2 tablespoons flour
- 3/4 cup milk, hot
- SCAMPI SAUCE***
- 3 tablespoons butter
- 2 tablespoons garlic, crushed
- 1/2 teaspoon crushed red pepper
- 1 tablespoon dried cilantro, optional
- 2 teaspoons Italian seasoning
- black pepper to taste
- 3/4 cup white wine
- 1 cup chicken broth
- 1/4 cup white sauce
- REMAINING INGREDIENTS***
- 1/2 package angel hair pasta, cooked and drained
- bell peppers, thinly sliced
- red onions, thinly sliced
- 10 cloves garlic, roasted
- 2 chicken breasts, sliced
- olive oil
Meyer Lemon Poppy Seed Scones
By Foodiewife, A Feast for the Eyes
These lemon poppy seed scones take only 10 minutes to make and super delicious with a cup of coffee or tea
- GLAZE:
- 2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt (decrease or omit if using salted butter)
- 1 teaspoon poppy seeds
- 8 tablespoons frozen unsalted butter (if using salted butter, cut down on salt)
- 1/2 cup buttermilk (or half and half, or heavy cream)
- 1 large egg
- 1/4 teaspoon Pure Lemon Oil (optional)
- Zest 1 Meyer lemon (Eureka lemons work fine, too)
- 1/4 cup strained lemon juice
- 1 Tablespoons half & half (or heavy cream)
- 1 1/3 cup powdered sugar, sifted
Baked Sticky General Tso's Chicken Wings
By PineyCook
Preheat oven to 400F degrees
- 24 chicken wings with skin (approx 3 pounds), rinsed and patted dry
- Rub
- 2 tablespoons baking powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons ground ginger (sounds like a lot, its amazing)
- 1 teaspoon salt
- 1 teaspoons onion powder
- 1 teaspoon garlic powder
- Sauce
- 1/3 cup low sodium soy sauce
- 1/3 cup Japanese sweet rice wine, looks like THIS found in the Asian section of any grocery store (may substitute dry sherry)
- 1/3 cup water
- 1 tablespoon toasted sesame seed oil
- 1/2 - 1 1/2 teaspoons Sriracha/Asian hot chili sauce
- 1 1/2 tablespoons freshly grated ginger
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- dash of pepper
- 1 tablespoons cornstarch
- Caramel Sauce
- 1/2 cup sugar
- 2 tablespoons water
Chicken Curry Shredded with Naan
By timbrehse
This is a delicious, true Indian Curry base Recipe
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, finely minced
- 1 tablespoon garam masala
- 2 teaspoons sweet paprika (smoked would be fine, too, if you want that slight smokiness)
- 1 cinnamon stick
- 4 chicken breasts, cooked and shredded (Breasts or thighs)
- 2 (14.5-ounce) cans diced tomatoes with juices
- 1 (8-ounce) can tomato sauce
- 1/2 cup chicken stock
- 1/2 cup coconut milk (maybe a little more here if you want extra sweetness)
- 1 tablespoon fresh lemon juice
- Salt and pepper
- Fresh cilantro for garnish
- Naan, for serving
Pineapple Chicken Salad Wraps
By á-25140
Nutrition Information Per Serving: (1 chicken salad wrap) Calories: 245 Calories from fat: 73 Fat: 8g Saturated Fat
- 1 pound boneless, skinless chicken breasts
- 3 cups Pacific® Organic Low Sodium Chicken Broth
- 2 dried bay leaves
- 8-ounce can crushed pineapple in 100% juice, juice reserved
- 10.5-ounce Del Monte® No Sugar Added Mandarin Oranges, drained
- 2 stalks celery, diced (1/2 cup)
- 1/2 cut shredded carrots
- 2 green onion, thinly sliced
- 1/4 cup sliced almonds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 Boston Bibb lettuce leaves
- 5 Flatout® Light Original Flatbreads
- Dressing
- 1/4 cup plain, nonfat Greek yogurt
- 1/4 cup light mayonnaise
- 1 tablespoon brown sugar
- 1 teaspoon sesame seeds
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
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