Category Archives: Entree


Asian Style Turkey Burgers

1 lb lean ground turkey
1/2 cup finely chopped onion
1/2 cup finely chopped water chestnuts
3 tablespoons finely chopped parsley
2 tablespoons Worchestershire sauce
2 tablespoons minced green bell pepper
1 tablespoon soy sauce – preferably low sodium
1 tablespoon cold water
2 teaspoons grated peeled fresh ginger
2 garlic cloved, minced
1/2 teaspoon salt substitute
1/4 teaspoon pepper
cooking spray1. Combine all of the ingredients except spray in a bowl
2. Divide turkey mixture into 4 equal portions and make patties
3. Spray a large nonstick skillet and place over medium heat
4. When skillet is hot, add patties and cook 5 minutes a side or
until done to your liking.

Healthier if eaten on a whole wheat bun with non-fat stir fry sauce.
Makes 4 servings.

Asian Beef and Vegetable Pasta

1/8 teaspoon red peper flakes
3 large cloves of garlic
1 1/2 pounds steak, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon vegetable oil (you can use cooking spray instead)
1 large onion, sliced
4 large stalks celery, chopped
1 small head green cabbage, chopped
12 ounces wheat spaghetti cooked, drained
1/2 cup low salt soy sauce1. Spray a large, deep skillet with cooking spray.
2. Over medium heat, cook pepper flakes and garlic for one minute.
3. Sprinkle steak with pepper. Add to skillet.
4. Cook steak until no longer pink, about 8-10 minutes.
5. Remove from skillet
6. Add a small amount of oil to skillet or respray with cooking spray.
7. Cook onion and celery until tender, about 10 minutes.
8. Add steak, spaghetti and soy sauce to skillet.
9. Cook stirring until heated through.

Serve hot. Makes 6 servings

Breakfast Casserole

Breakfast Casserole

1 lb. bulk pork sausage*

3 cups frozen hash brown potatoes, thawed

1/2 teaspoon salt

3 cups (12 oz.) shredded cheddar cheese

1/2 cup chopped green pepper

12 large eggs, beaten

2 cups milk

*May substitute sausage with ham

Cook sausage in a skillet until browned, stirring to a crumble; drain. Place potatoes in a lightly greased 13 X 9 X 2 inch baking dish, sprinkle with salt. Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well, and pour over the green peppers. Bake at 350 degrees for about 50 minutes*.

*If preparing the night before allow longer cook time due to the chill from the refrigerator.
Serves 8 to 10

Fancy Mac-N-Cheese

1 blop Vegetable Oil
1 LB. elbow macaroni or cavatappi
1 QT. Milk
8 LB. (1 stick) butter – divided
1/2 C. flour
12 OZ. Gruyere cheese, grated (2 cups)
8 OZ. Extra Sharp Cheddar, grated (2 cups)
1/2 TSP. Freshly ground black pepper
1/2 TSP. Nutmeg
3/4 LB. Fresh tomatoes (4 small)
1 1/2 C. fresh white bread crumbs (5 slices, crusts removed)

Instructions and Notes:
Preheat oven to 375º Drizzle oil into large pot of boiling salted water. Add macaroni and cook 6-8 minutes. Drain well. Meanwhile, heat milk in small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4 qt.) pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 3 qt. baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs, and sprinkle on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top. (To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put tomatoes, bread crumbs, and remaining butter on top and bake for 40-50 minutes.) (serves 6-8)

Baked Herb-crusted Chicken Breasts

6 Ea skinless boneless chicken breast halves
6 Tbs fresh lemon juice
2 Tbs butter
2 Tbs Olive oil
1 1/2 Cups plain dry breadcrumbs
6 Tbs chopped fresh basil
3 Tbs chopped fresh parsley
1 1/2 Tbs chopped fresh rosemary
1 1/2 Tsp salt
1/2 Tsp ground black pepper

Instructions and Notes:
Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels. Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside. (Garnish with Lemon wedges) Makes 6 servings. Bon Appétit March 2002

Cajun Stuffed Pork Chops!!!

4 Each Thick cut port chops
4 Each Italian hot sausages
1/2 Cup Seasoned bread crumbs
2 Each Cajun seasonings
4 Cloves Garlic, chopped
1/4 Cup Red wine
1 Each Egg
1 Pinch Salt to taste
1 Pinch Pepper to taste
2 Tbsp Melted butter or margarine

Instructions and Notes:
Preheat your oven to 350 degrees Remove the casing from the sausages. Chop the meat and brown it in a large saute pan. Drain most of the fat. Add the garlic and Cajun seasonings. Stir them into the meat. Add the red wine and reduce it to a syrup. Salt and pepper to taste. Remove the mixture from the pan and add the bread crumbs. Mix them in thoroughly. Add the egg and mix that in very well. Let the mixture cool. Meanwhile, you need to make a pocket in the pork chops. Lay them flat and slice a thin pocket lengthwise. Fill them with the sausage filling as much as possible. To keep the filling inside you can sew the chop shut, but it is not mandatory. Baste the chops with melted butter or margarine and sprinkle with Cajun seasoning. Bake in a 350 degree oven for about 15-20 minutes. Serves 4 people

Sandy’s Meatloaf!

1 1/2 Lbs Ground beef or turkey
2 Each Eggs
1/2 Cup Chopped onion
3/4 Each Saltines
1 Can Tomato soup
2 Tbsp Milk – to slightly moisten crackers
1/3 Cup Ketchup
2 Tsp Mustard
3 Tbsp Brown sugar

Instructions and Notes:
Sauce: 1/3 cup catsup 2 teaspoons mustard 3 tablespoons brown sugar (should turn out dark brownish-reddish) 1. Mix ground beef (or turkey), eggs, onion, tomato, crackers, and milk. 2. Grease a deep baking pan (you know what kind of pan I am referring to…) 3. Place meat mixture into the greased pan and then mound the mixture towards the middle (so it has a hill in the middle) 4. Bake at 325 to 350 for 1 hour. 5. 2/3’s of the way through, top the meatloaf with the above sauce. Enjoy!

Hamburger Pie!!!!

1 1/2 to 1/3/4 Lbs Ground chuck
1 Package of Cup Onion/Mushroom Soup Mix (There are usually 2 packets in a box)
1 Egg
1/2 Cup Bread Crumbs
1/4 Cup Ketchup
1/4 Cup Milk
1/2 Can Mushroom Gravy
6 Servings Mashed Potatoes
1 Package Shredded cheddar cheese (8oz package)
** This makes 1 pie **

Instructions and Notes:
1. Mix meat, soup mix, eggs, bread crumbs, ketchup, and milk together and then separate into two pie pans. 2. Bake for 25 to 30 minutes at 350 degrees. 3. Drain grease. 4. Spread mushroom gravy over top of both pies. 5. Place mashed potatoes over both pies, then top with lots of cheddar cheese! Place back into the oven until cheese is melted and serve it up hot!

Chicken Marsala

6 Pieces Chicken breast, boneless, skinless, 6 oz.
1 Tbsp Melted bargarine
3/4 Oz Seasoned Flour (see the seasoned flour recipe)
3 Tbsp Mushrooms, sliced
1/3 Cup Chicken broth
1/3 Cup Marsala wine
1 clove of chopped garlic

Instructions and Notes:
1. Flatten chicken to 3/8″ thickness. Cover and refrigerate until needed. 2. Heat margarine in Teflon coated skillet. 3. Dip chicken into Seasoned Flour to coat evenly; shake off excess. 4. Sauté chicken for 2-3 minutes until golden brown on one side. Turn over and sauté on other side for 1 minute. 5. Add mushrooms, garlic, chicken broth, and Marsala wine. Continue to sauté for 2-3 minutes, until mushrooms are tender and chicken is thoroughly cooked. Place the chicken breast on a platter and top with the mushrooms and sauce from the pan.

Pasta With Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts

1/2 Cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 Each skinless boneless chicken breast halves (about 9 ounces total)
1 Lb gnocchi pasta or medium shell pasta
4 Each Garlic – minced
1/2 Cup Chopped fresh basil
1/2 Cup Canned low-salt chicken broth
1/2 Cup Crumbled Gorgonzola cheese (about 2 ounces)
14 Cup Chopped prosciutto
1/4 Cup Pine nuts, toasted

Instructions and Notes:
Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and saute until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl. Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; saute until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil. Add sauce to pasta and toss to coat. Season to taste with salt and pepper.Top with pine nuts and serve. Serves 4. Bon Appetit October 1997 The Cook’s Exchange; Diane Barnette, Reno NV