Main Entrees

Country Style BBQ Ribs

• 1 rack country style ribs
• BBQ sauce (I like Sweet Baby Rays)
• Water

Pre-heat oven 325 degrees.  In cake pan place ribs not touching.   Add 1/2 cup of water to pan and cover.    Place in oven 325 degrees for 2 1/2 hours.   Remove pan from oven onto pot holders or heat safe location.

Pre-heat oven 350 degrees.  Uncover and pour BBQ sauce on ribs.   Put uncovered pan back into oven at 350 degrees for 1/2 hour.   Enjoy :)

**Can double the recipe** :) :) 

Lasagna

• 1# ground beef
• 1 chopped medium onion
• 1 clove garlic or 1/4 tsp. garlic powder

Pre-heat oven 350 degrees.  Cook above ingredients in skillet until hamburger is browned.   Drain grease.   Stir in:

• 1 24oz. gar of spaghetti sauce (I like Prego Meat kind or you can make your own)

Cook 

• 9 lasagna noodles for 3/4 of time according to package.   The noodles will finish cooking in the oven.  

In a large bowl mix:

• 16 oz. ricotta or cream cottage cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 TBSP parsley flakes
• 1 1/2 tsp. salt and oregano
• 2 cups shredded mozzarella

Keep aside

• 2 cups shredded mozzarella
• 1/2 cup of spaghetti sauce

In greased 9 X 13 pan begin 4 layers

1. 3 noodles

2. 1/3 of sauce

3. 1/3 of mozzarella

4. 1/3 of ricotta mixture

Repeat steps twice.

Spoon saved 1/2 cup of sauce on top.

Sprinkle on 1/4 cup grated Parmesan cheese

Bake 350 degrees uncovered for 45 minutes.   Let stand 15 minutes before serving.

Meat Loaf

• 1 1/2# ground beef (I like to use 90% 10% or higher)
• 1 slice bread (chopped fine)
• 1 egg
• 1 small sweet onion
• 1 tsp. salt
• 1 tsp. pepper

Pre-heat oven 350 degrees.  Combine above ingredients and place into a loaf baking dish.   Smooth out on top (a rubber spatula works well).

Sauce for on top:

• 2 TBSP Apple Cider Vinegar
• 3 TBSP Brown Sugar
• 1/2 cup Ketschup

Combine sauce ingredients.   Pour on top and sides of meat loaf. Bake at 350 degrees for 1 hour.

Roast Turkey with Rosemary & Lemon

• 1 whole turkey thawed
• 3/4 cup olive oil
• 2 TBSP minced rosemary
• 2 garlic cloves minced
• 7 wide strips of lemon zest
• Salt and Pepper
• 4 cups stuffing (see Crock Pot page for recipe)
• 1 large yellow onion cut into 8 wedges

Pre-heat oven to 400 degrees with the rack on the lower third of the oven.   In a skillet on medium heat oil, rosemary, garlic, and lemon zest for a couple of minutes.    Once heated remove from heat and let cool.

Tuck the turkey's wingtips under the body of the turkey and season the inside.  Loosely fill the cavity with stuffing.   Fold the neck skin over the opening to keep the stuffing moist.   Tie the legs together with kitchen twine.   Brush turkey all over with 1/2 cup rosemary-lemon oil and season the outside of the turkey.

Place onion wedges in a roasting pan.   Set a roasting rack over the onion and put the turkey on top of the rack.   Roast in the oven until the turkey is golden brown (45 minutes - 1 hour).    Remove from oven and add 1 cup of water to pan, brush with the remaining oil every 30 minutes until the turkey is 165 degrees (1 1/2- 2 hours).    Add water if the turkey starts to become dry.

Transfer the turkey to a platter, loosely tent with foil for 30 minutes.   

**Optional**  You can use the drippings to make a gravy by adding water and heating in a pan on the stove top for a few minutes.   Remember to stir!    Flour can be added to thicken the gravy.   Goes well with mashed potatoes and gravy!

Marinated Salmon with Mango-Kiwi Relish

• 1 TBSP Honey
• 2 tsp. Soy Sauce
• 1 tsp. Olive oil
• 1/4 tsp. Black Pepper
• 4 (6oz.) Salmon Fillets
• Cooking Spray
• 1/2 Cup peeled and diced Mango
• 1/2 Cup peeled and cubed Kiwi
• 1/4 Cup Chives or Onions minced
• 1/4 Cup Orange Juice

Combine honey, soy sauce, olive oil, and black pepper.   Marinate for at least 10 minutes (a large ziploc bag seems to work well here).    In a large skillet coat with cooking spray.   Add salmon cook for 5 minutes on each side.   Mix mango, kiwi, chives, and orange juice.   Pour mixture over salmon.

Spanish Chicken and Potato Roast

• 1/2# potatoes 1 1/2 inch pieces
• 4 garlic cloves pressed
• 2 TBSP olive oil
• 1 1/2# skinless and boneless chicken thighs
• Salt & Pepper
• 2 tsp. smoked paprika
• 4 TBSP parley chopped
• 2 lemons (1 juiced: 1 wedges)
• 2 red onions (halved and thinly sliced)

Pre-heat oven to 500 degrees.   Boil potatoes 5-8 minutes.  Drain.  Mix with garlic, olive oil, 1 TBSP water, and 1/2 tsp. salt.

Rinse and pat chicken thighs dry.   Place thighs in a large bowl.   Sprinkle with paprika, 1 tsp. salt, 1/2 tsp. pepper, 2 TBSP parsley, and lemon juice.   Toss to coat chicken in mixture.   

Add potatoes to baking pan and scatter onions on top.   Roast in oven until potatoes are brown (12 minutes).   Flip the potatoes and lay the chicken thighs on top.   Add juices from the bowl and return to the oven.   Roast until potatoes are tender and the chicken is cooked through (165 degrees) approximately 12 minutes.    

Remove from oven and garnish with lemon, parsley, and any other seasonings/herbs you enjoy.

Maple Baked Chicken Breasts

• 2 TBSP almond flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1# chicken breasts (4 breasts)
• cooking spray
• 1/4 cup maple syrup
• 1/2 tsp. thyme
• 1/4 tsp. sage
• 1 medium onion sliced thin
• 3/4 cup chicken broth

Pre-heat oven to 350 degrees.   Stir flour, salt, and pepper together in a bowl.   Dust chicken with flour mixture.  Coat a skillet/large pan with cooking spray.   Add chicken and brown both sides about 3 minutes per side.

Transfer chicken breasts to a greased 9X13 baking pan.  Mix together the maple syrup, thyme, sage, and pour over the chicken breasts.  Lay onions all over and pour broth over the chicken.   Cover and bake for 1 hours in oven.   Baste with pan sauce for better flavor.