Our favorite main dish recipes - 3308 recipes
More Main dish recipes
Dark Chocolate Protein Pancakes
By Peggie
Protein pancakes make a great post workout because you get a nice rush of carbs and easy to digest proteins
- 2/3 cup buckwheat flour (buckwheat is a gluten free flour)
- 1/3 cup vanilla protein powder - here's my guide to choosing a good one: https://thebettyrocker.com/top-5-protein-powders/
- (or 1 serving and make up the rest of the 1 cup with buckwheat flour)
- 1/4 cup cacao powder
- (you could do chocolate protein powder but I would still add a couple T of cacao powder for rich chocolate flavor and awesome health benefits)
- 1 cup almond milk
- (or other milk; you may need a little more)
- 1 tablespoon olive oil
- 1 tablespoon ground flaxseed
- 1/2 teaspoon sea salt; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon
Cuisine at Home Parmesan-Crusted Chicken
By Hapemom
Possibly the best chicken I ever had
- CHICKEN:
- 2 boneless, skinless chicken breast halves
- 2 egg whites
- 2 tsp cornstarch
- Juice of 1/2 lemon
- CRUST:
- 1 cup coarse dry bread crumbs (best if
- freshly made)
- 1 Tablespoon chopped fresh parsley
- 1/2 cup grated parmesan cheese
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- Zest of 1 lemon, minced
- TO SAUTE CHICKEN:
- 3 Tablespoons olive oil
- (see directions for optional Sage-Butter Sauce)
The Easiest Chicken and Rice Casserole Ever
By Taraespo
Mix soups, onion and rice
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 can chicken rice soup
- 1 T. dry onion
- 1 cup rice
- 1 whole chicken, cut up
- salt and pepper
Crepes à la Julia Child
By Sander
This crepe recipe is adapted from Julia Child’s Mastering the Art of French Cooking
- 1 cup cold water
- 1 cup cold milk
- 4 eggs
- 1/2 teaspoon salt
- 1 1/2 cups flour, scooped and leveled
- 4 tablespoons butter, melted
- Cooking oil, for greasing pan
French Country Chicken Stew
By catfish
Hearty stew with wonderful roux flavor Served with fresh hearty bread for dipping
- 4 pounds chicken thighs skinned
- 1 tsp kosher salt
- 3 TBL flour
- 1 1/4 inch bacon piece
- 1/4 cup veg oil
- 1 med onion
- 1 tsp black pepper. (I use less Some people like white pepper)
- 1/2 tsp dried tarragon
- 1 8 oz can stewed tomatoes
- 1/2 cup white wine
- 1 1/2 cups low salt chicken broth
- 1 8 oz frozen peas +
- 3 med carrots cut into 1/2 inch rounds
- 12 tiny red potatoes scrubbed and pared with a strip around the middle
- 3 TBL chopped fresh parsley
Crockpot Chicken & Dumplings with Refrigerated Biscuit Dough
By sillymom
Place the chicken, butter, soups, and carrots in a slow cooker, and fill with enough water to cover
- 5 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of onion soup (or 1 onion, finely diced)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 3 carrots, chopped
- 1 can of corn
- 1 small package of frozen peas
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (or Bisquick dumpings)
Chicken and Dumplings by Tyler Florence
By rejadez
I got this recipe off of Food Network
- Roasting Chicken
- 1 (3 lb) whole chickens
- salt and pepper
- 4 ounces unsalted butter
- 1 lemon, halved and juiced, reserve the lemon halves
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped parsley
- 1/4 cup chopped thyme
- 1 onion, cut in half
- 4 garlic cloves, halved
- fresh whole herbs (garlic thyme and parsley sprigs)
- For Chicken Stock
- 2 tablespoons olive oil
- 2 carrots, cut in large chunks
- 2 stalks celery, cut into large chunks
- 1 onion, cut in halves
- 1 head garlic, cut in half
- reserved chicken bones
- 2 quarts cold water
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- For the supreme sauce
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 6 tablespoons flour
- 6 cups of the chicken stock
- 1/4 cup heavy cream
- salt & pepper, for flavor
- For Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 3/4-1 cup buttermilk
Sweet-and-Spicy Chicken Stir Fry
By KraftKitchensExpert
COOK and stir chicken in hot oil in large skillet on high heat 3 min
- 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp. oil
- 3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas)
- 1 clove garlic, minced
- 1/4 cup KRAFT CATALINA Dressing
- 2 Tbsp. hoisin sauce
- 1/4 tsp. crushed red pepper
Chicken Parmesan with Buffalo Mozzarella
By á-27131
Recipe courtesy of Tyler Florence
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 11/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1 (8-ounce) ball fresh buffalo mozzarella, water drained
- Freshly grated Parmesan
- 1 pound spaghetti pasta, cooked al dente
Grilled Cheeseburger Quesadillas
By davidv
Do you ever wish the buns of your grilled cheeseburger, were magically transformed into tortillas? Us too
- 1 pound ground beef, cooked and drained
- 2 tablespoons finely diced red onion
- 1 1/2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 1/2 tablespoons dill pickle relish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (10-inch) flour tortillas
- 4 slices American cheese
- 1 cup shredded cheddar cheese
Avocado Toast with Goat Cheese & Tomato
By á-161932
Healthy, hearty and delicious breakfast with smashed and seasoned avocado smeared on toast, topped with sliced toma...
- 1 avocado, peeled and pit removed
- 1 teaspoon lemon juice
- 1 teaspoon mint, chopped
- Small pinch chili flakes
- 4 slices bread, for toast
- 1 tomato, sliced
- 1 ounce goat cheese, crumbled
- Salt and pepper
- 4 eggs, optional
Jalapeño Popper Burger
By Booper-2
Jalapeño Popper Burgers are the perfect mix of jalapeño poppers and cheeseburgers
- BURGER PATTIES:
- 16 ounces ground beef, minced
- 1/2 cup fresh breadcrumbs
- 1/2 cup Parmesan, grated
- 1 tablespoon fresh thyme, finely chopped
- 1/2 onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon salt
- black pepper, to taste
- JALAPEÑO POPPERS:
- 6 jalapeños, halved and seeds removed
- 2/3 cups mature cheddar, cut into sticks to fit inside jalapeños
- 12 strips bacon
- BURGER ASSEMBLY:
- 4 sesame seed buns, halved and toasted
- mayonnaise
- lettuce
- tomatoes, sliced
- onion, sliced
- cheese
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