Category Archives: Main Course

Easy to make meals using regular ingredients. Stress free dishes!

Main Course, Recipe

Marinated Chicken with Sage and Herbes de Provence Stuffing

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Sage and Herbes de Provence Stuffing

1 loaf Herbes de Provence bread
1 tablespoon dried ground sage
2 cups hot chicken stock
1 medium onion, diced
3 ribs of celery, sliced into 1/8″ to 1/4″ slices
2 tablespoon butter, 1 tbsp olive oil

Slice the bread and toast in a 350 degree oven to 10 minutes. Turn bread over and toast for 10 minutes more to remove moisture. Cut into cubes and place in a large bowl.  In a sauté pan, melt butter with oil, and sauté onion and celery until tender. Place in bowl with bread cubes, add sage and chicken stock, mix to combine. Turn out into a 9″x9″ baking dish and bake at 350F for an hour.

Marinated Chicken

2 pounds of boneless, skinless chicken breasts
2 tablespoons Dijon style mustard
2 tablespoons Worcestershire sauce
3 cloves of garlic, minced
1/2 cup honey
1/4 cup cider vinegar
3 tablespoons cornstarch dissolved in 1/4 cup cold water

In a large zip-top bag, combine all ingredients except chicken. Seal the bag and toss to completely combine the marinade. Add the chicken, and refrigerate for 3-4 hours, turning over and massaging the chicken breasts in the bag every 30 minutes.

Preheat oven to 350F and pour chicken (and marinade) into a 2 (or 2.2) quart baking dish. Cover with aluminum foil and bake for an 90 minutes. The marinade will heat through and thicken into a sauce.

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Main Course, Recipe

Polpettone del Tacchino (Turkey Meatloaf)

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Polpettone del Tacchino (Turkey Meatloaf)

3 lbs ground turkey breast
2 cups Italian bread crumbs
1 1/2 cups medium salsa
1 large onion, diced
4 cloves garlic, finely minced
1/2 cup steak sauce (A1 or equivalent)
4 ounces egg substitute (or 2 whole large eggs)
1 tsp sea salt
1 tsp fresh ground black pepper
Topping
Either organic ketchup or Dijon mustard

Preheat oven to 350F.

In a large bowl, combine all ingredients until homogenized (but not overworked). Divide mixture into two, and place in standard size loaf pans. Place pans on a baking sheet and bake for 35 minutes. Remove from oven, drizzle top of loaf with either ketchup or Dijon mustard. Return to oven and bake an additional 15 minutes.

Allow to sit for 15 minutes before slicing into 3/4″ pieces. Serve with roasted redskin potatoes and a green salad.

Makes: 24 slices.

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Main Course, Recipe

Savory Mushroom Risotto with Sautéed Chicken Breasts

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Savory Mushroom Risotto

6 cps low sodium, fat free chicken broth (may be made vegetarian by using vegetable stock)
2 tablespoons olive oil, divided
1 pound white mushrooms, sliced
1 tbsp rosemary, finely minced (or 1/2 tsp powdered rosemary)
2 medium shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine (I used Pinot Grigio)
1/3 cup freshly grated Pecorino-Romano cheese

In a medium saucepan, bring the broth just to a simmer; turn heat back slightly and keep it warm.

Place a large soup pot over medium-high heat for 1 minute. Place a tablespoon of olive oil in, then add in mushrooms, stirring gently to coat completely with the oil. Continue to cook until they take on a medium brown colour, about 3-4 minutes. Turn out into a bowl and cover mushrooms and any liquid they exude.

In the same pot, add remaining tablespoon of olive oil, and sauté the shallows. Cook for 1 minute, then add uncooked rice, stirring to ensure every grain is coated with oil. When rice smells nutty and has started to take on a toasted colour (about 2 minutes), remove from heat, pour in wine and add rosemary. Return to heat. Stir rice until wine is absorbed. Add broth in 1/2 cup increments, stirring after each addition, making sure all liquids have been absorbed prior to next addition.

This will take about 15-20 minutes in all. Remove pot from heat, add Pecorino-Romano cheese, and return mushrooms with any liquid they exuded, stirring gently so as not to break up the mushrooms.

Serves: 6.

Sautéed Chicken Breasts

In a large fry pan, place 3 tbsp olive oil that has been infused with fresh rosemary and garlic (recipe below). Place pan over medium-high heat and after 45-60 seconds, add four boneless skinless chicken breasts. Reduce heat to medium-low and allow to cook, covered for 5 minutes. Turn the breasts over and allow to cook 5 minutes more. Remove lid, turn the chicken one final time, and allow to cook for an additional 5 minutes, or until juices run clear.

Serves: 4.

Infused Olive Oil

2 cps Extra Virgin Olive Oil
6 garlic cloves, peeled and crushed
fresh rosemary (the leaves of 4 fresh stems)

In a small saucepan, add all ingredients. Heat until the oil just begins to bubble. Turn off heat, allow to cool completely. Pour into a jar with a tight fitting lid (yes, garlic and all), and place in a cool, dark place for at least a week so the flavours have a chance to infuse properly.

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Main Course, Recipe

Building The “Perfect” Burger

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24 ounces ground sirlon or turkey or chicken, divided
4 seeded rolls
shredded lettuce
sliced tomatoes
8 strips of turkey bacon, cooked, drained
4 slices of cheese (American or Cheddar)
pickle relish (dill or sweet)
mustard, ketchup, mayonnaise

Divide ground meat into four 6-ounce patties. Grill over medium heat until cooked to your preference. Spritz each cut side of the bun with olive oil and place, oil side down, on the grill until toasted. Build your burger: Bun, burger, cheese, lettuce, tomato, pickle relish, lettuce, condiments.

Serve with oven roasted frites.

Makes 4 burgers.

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Main Course, Recipe

Tangy Breaded Pork Cutlet

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Tangy Breaded Pork Cutlet

1 lb boneless pork cutlets (4 oz each), pounded to 1/4 inch thick
2 large eggs
2 tbsp water
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1/2 cup plain bread crumbs
2 tsp Italian seasoning
dash cayenne pepper
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
2 large tomatoes, diced
1/2 medium onion, minced
1 tbsp minced basil
1/4 cup dry white wine
4 tbsp extra virgin olive oil, divided.

In a medium bowl, whisk together eggs and water. Place breadcrumbs on a plate and add red pepper Flakes, Italian seasoning, cayenne pepper, salt and black pepper; stir to combine.

Heat a large skillet over medium heat; add olive oil. Take each cutlet, dip in egg wash, then into breadcrumb mixture, then into the skillet. Cook 2-3 minutes on each side. Remove to a plate and cover with foil to keep warm. Discard remaining breadcrumb mixture and egg wash.

Add remaining 2 tbsp olive oil to pan, then add minced garlic and onion. Cook 3-4 minutes, or until onions are tender. Add tomatoes, basil and white wine. Stir to combine, bring to a simmer. Return pork cutlets to skillet and cook for 2 minutes more on each side or until no longer pink in the middle.

Place a cutlet on each individual plate, and spoon tomato mixture over top. Serve alongside a green vegetable, salad, and fresh bread.

Serves: 4.

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Main Course, Recipe

Healthy Frittata

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Healthy Frittata

1 tsp olive oil
Non-stick cooking spray
1 large potato, diced (about 14 ounces)
1 medium onion, diced (about 6 ounces)
1 medium green pepper, diced (about 5 ounces)
5 ounces Canadian Bacon, diced
16 ounces Egg Substitute (Pasteurized Egg Whites are acceptable as well — as long as equivalent to 8 eggs)
1/2 cup grated Parmesan cheese
salt and pepper to taste

Lightly spray an oven-safe 12-inch non-stick skillet, place over medium-low heat, and add one tablespoon olive oil; tilt pan to coat. When oil begins to ripple, add potatoes and sauté for two minutes. Add onions and sauté for an addition two minutes. Turn broiler on high at this point to warm up. Add green pepper and sauté for two minutes more. Add Canadian Bacon, and sauté for one final minute. Sprinkle Parmesan cheese over top of sautéed veggies and meat. Add Egg Substitute evenly over all. Season with Kosher salt and finely ground black pepper.

Using a spatula, gently work the egg mixture through the filling, and ensure it does not stick to the sides of the pan. The eggs will begin to firm up and a crust will begin to form around the edges. This takes about 5-6 minutes. Once the crust has formed, place the pan under the broiler for 3-4 minutes, until the eggs begin to puff up and become a golden brown. Remove from broiler after browning (make sure to watch so that it doesn’t burn!), and allow to cool for a couple minutes before serving. Frittata will deflated slightly and pull away from sides of the skillet. Slice into 4 wedges for a main course, or 8 or more to use as an appetizer. Serves 4 as a main course or 8 (or more) as an appetizer.

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