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Cook spaghetti according to pkg

  • 8 oz. uncooked spaghetti
  • 2 c. shredded or cubed cooked chicken
  • 1 c. chicken broth
  • 1 c. caesar dressing
  • 1 jar (4 1/2oz) sliced mushrooms, drained
  • 1/2 c. grated parm
  • 2 tbsp. dry bread crumbs
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Preheat 350* Dip chicken in melted butter, then fiesta herb mix

  • 4 boneless skinless chicken breasts
  • 3 T. butter
  • 1 envelope Lipton Recipe Secrets Fiesta Herb with Red Pepper Soup Mix
  • 1/2 cup GF bread crumbs
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Combine lemon pepper marinade and dried basil

  • 3 boneless skinless chicken breasts
  • 1 cup bottled lemon pepper marinade (I used Ken’s)
  • 2 tsp dried basil
  • 2 Tbsp butter
  • 1 tsp minced garlic
  • 2 Tbsp flour
  • 1 cup milk
  • 1 tsp lemon zest
  • 1/3 cup pesto
  • 12 oz linguine
  • 1 tomato, chopped and seeded
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Chicken Preparation: 1

  • Sauce Preparation:
  • “Sunshine Barbeque Sauce”
  • 1 small yellow onion, diced
  • 1 small bunch green onions, diced
  • 3 cloves garlic, minced
  • 1 small sweet pepper (yellow or orange), diced
  • 4 ribs celery, diced
  • 2 tbsp sesame seeds
  • 2 tbsp sesame oil
  • 4 tbsp extra virgin olive oil
  • 9-12 oz. yellow mustard
  • 8 oz. light brown sugar (or less for a tangy, less sweet sauce)
  • ground ginger, to taste
  • 1 . Place all vegetables on sheet pan.
  • 2 . Drizzle with sesame oil and extra virgin olive oil.
  • 3 . Roast in oven until tender (about 15 min. at 450F).
  • 4 . Whisk mustard, brown sugar, sesame seeds, and ginger.
  • 5 . When vegetables are done, combine with mustard mix.
  • 6 . Allow to sit at least 30 minutes before use.
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Cook noodles until tender but firm

  • 8 oz noodles
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/2 cup grated sharp cheese
  • 1 tbsp onion flakes
  • 1/2 tbsp worcheshire sauce
  • 1/2 tsp salt
  • 1/4 tsp hot pepper sauce
  • 1/2 tsp garlic powder
  • 2 cup chopped chicken
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So I made this for dinner tonight

  • 4 chicken breasts, boneless, skinless
  • 4 garlic cloves, minced
  • 4 tablespoons brown sugar
  • 3 teaspoons olive oil
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In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic

  • 1/3 cup thawed orange juice concentrate
  • 5 tablespoons canola oil, divided
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon butter
  • 4 green onions, thinly sliced, divided
  • 1/2 cup orange marmalade
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 to 2 tablespoons grated orange peel
  • 2 to 3 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice
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Marinate chicken in teriyaki marinade and sauce 30 minutes, turning chicken over several times

  • 4 chicken breast halves
  • 1/2 cup teriyaki sauce
  • 1 can (15 oz.) black beans
  • 1 1/2 Tbs. fresh lime juice
  • 1/2 tsp. onion salt
  • 1 cup diced red bell pepper
  • 3 Tbs. minced fresh parsley
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In small bowl, mix dressing ingredients with wire whisk

  • Thai Peanut Butter dressing
  • 1 tbs. packed brown sugar
  • 2 tbs. creamy peanut butter
  • 2 tbs. rice vinegar or cider vinegar
  • 1 tbs. fish sauce
  • 1/8 tsp. ground red pepper
  • Salad
  • 2 cans (10 oz.) chunk light chicken
  • 1 1/2 cups coleslaw mix (from 16 oz. bag)
  • 1/2 cup chopped seeded cucumber
  • 1/2 cup chopped cilantro
  • 1/4 cup coarsely chopped dry-roasted peanuts
  • 4 spinach flavored flour tortillas
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Add cream of chicken, cream of mushroom, and rotel to medium size pot on medium heat; cut velveeta into small cubes

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can mild rotel tomato
  • 16 oz mild mexican velveeta
  • parmesean cheese
  • 12 oz favorite noodle
  • 3-4 chicken breast prepared to like
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Preheat oven to 375 degrees

  • 2/3 c. LAND O LAKES Sweet Cream butter
  • 1/2 c. fine dry bread crumbs
  • 2 tbsp. grated Parmesan cheese
  • 1 tsp. EACH basil leaves and oregano leaves
  • 1/2 tsp. garlic salt
  • 1/4 tsp. salt
  • 2 chicken breasts, split (about 1.5 lbs)
  • 1/4 c. dry white wine or apple juice
  • 1/4 c. chopped green onion
  • 1/4 c. chopped parsley
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For the Jalapeno Ranch Dipping Sauce: Mix ingredients together (adding additional buttermilk until desired consist...

  • For the Jalapeno Ranch Dipping Sauce:
  • 1/4 cup mayo
  • 1/4 cup lowfat sour cream
  • 1/4 cup (plus 2 tablespoons) lowfat buttermilk
  • 1 tablespoon Hidden Valley Ranch Dressing (the powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • dash of cayenne
  • 5-6 hot pickles jalapeno slices, finely chopped
  • For the Chicken:
  • 4 chicken breasts (about 1 3/4 - 2 pounds total)
  • 1 bag Jalapeno Kettle Chips, crushed
  • 1 cup low fat buttermilk
  • 1 teaspoon salt
  • dash cayenne
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Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch Chicken Caesar Tetrazzini