Category Archives: Main Dishes

Potato Lasagna

15 Wednesday Nov 2017

Posted by in International Dishes, Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, ,

Potato Lasangna

wrks4me_terry_tested-11Ingredients

  • 5 large russet potatoes
  • 1/4 cup grated Parmesan Romano
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup baby spinach (chopped)
  • 1 cup Italian Tomato Sauce
  • 4  cooked leftover hamburgers (or use cooked hamburger)
  • 1 cup grated mozzarella cheese

Directions

  1. Slice hamburgers and put aside
  2. Cut russet potatoes into slices (I use a mandoline’s thick slice setting) set aside
  3. In a bowl mix sour cream or ricotta cheese, grated Parmesan Cheese, an egg and chopped baby spinach all together, then set aside
  4. In a baking dish start layering potato slices Italian sauce, mozzarella cheese and hamburger slices, just as you would a regular lasagna.
  5. When you get to your middle layer, spread the sour cream mixture, then return to laying potatoes and Italian sauce and cheese.
  6. Bake covered at 375 degrees F for about 1 to 1 1/2 hours or until a knife inserted into the middle comes out hot.

Note: To speed things up you could parboil the sliced potatoes for about 5-8 minutes before layering. Make sure to drain them well and adjust the baking time, as the lasagna will cook faster.

Serve and enjoy

 

 

Cauliflower “Taco Style” Stuffed Peppers

24 Tuesday Oct 2017

Posted by in International Dishes, Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , , ,

Stuffed Peppers - 2

Ingredients

  • 1 1/2 cups of cauliflower “rice”wrks4me_terry_tested-11
  • 1/2 cup of fresh mushrooms
  • 1/2 cup of walnuts
  • 2 tablespoons of soy sauce
  • 1-2 tablespoons of chili powder (I prefer 1 tablespoon depending on if it “hot” chili powder)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground pepper
  • 1/4 salt
  • 3 cups of cooked rice (I use parboiled)
  • Red, Yellow, Orange or Green Peppers (sliced in half and chored)
  • Italian Tomato Sauce
  • 1/2 cup of Mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F.Cauliflower Tacos
  2. Use a food processor to make “cauliflower rice” by pulsing cauliflower. Put into a bowl
  3. Pulse mushrooms to the same consistency as the “cauliflower rice”. Add to the cauliflower
  4. Pulse walnuts to the same consistency as
    the “cauliflower rice”. Add to the cauliflower
  5. Sir in soy sauce and add spices and mix together
  6. Spread onto a parchment lined baking sheet and bake for 20-30 minutes
  7. Remove and add to cooked rice
  8. Stir in 5-8 tablespoons of Italian tomato sauce
  9. Fill the peppers with cauliflower mixture and top with mozzarella cheese
  10. Spoon Italian tomato sauce over top
  11. Put stuffed pepper into a baking dish
  12. Add 1/2 to 3/4 cup of water to the bottom of the backing dish
  13. Bake for 375 degrees F for 20 minutes

Enjoy

Stuffed Peppers - 3

 

 

 

 

 

Terry’s Chicken Stir Fry

22 Sunday Oct 2017

Posted by in International Dishes, Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

,

Chicken Stir Fry

Ingredients

Sauce

  • 1 cup Water
  • 3 Tbsp Condensed Chicken Broth (or substitute water and condensed chicken broth for 1 cup of actual chicken broth)
  • 3 Tbsp Soya Sauce (try to get low sodium)
  • 3 Cloves of crushed garlic or 1 Tablespoon of minced garlic
  • 1 Tbsp cornstarch (2 tsp of Xanthan Gum)
    wrks4me_terry_tested-11
  • 1/4 cup brown sugar
  • 1 tablespoon minced fresh ginger
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 1 tablespoon sesame oil

Stir-Fry

  • 3 skinless, boneless chicken breast halves, thinly sliced or diced
  • 3 Celery Stocks dices
  • 1 head broccoli, sliced into florets
  • 1 cup of sliced carrots
  • 1 thinly sliced red or green pepper
  • 3 spring (green) onions diced
  • 5 stocks of Boc Choy diced
  • 5 mushrooms quartered
  • 2 tablespoons of canola oil
  • 4 cups of prepare rice
  • Optional sesame seeds

Directions

  1. Mix all ingredients for the sauce in a container and put aside
  2. Add 1 tablespoon of canola oil to fry pan and add chicken
  3. Stir fry til cooked, then put aside
  4. Add 1 tablespoon of canola oil to fry pan and add vegetables except the spring onions
  5. Stir fry and cover til cooked but not overcooked, then remove from pan and put aside, but keep warm
  6. Return the chicken to the fry pan and add the sauce
  7. Continue to heat until sauce thickens and coats chicken
  8. Sprinkle spring onions over top and optional sesame seeds
  9. Serve vegetables and chicken over rice

Enjoy

Chicken Stir Fry 2

Peas & Pasta

20 Friday Oct 2017

Posted by in Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , , , , ,

Pea Fetticini

Ingredients

  • 2 Tablespoons Cooking oilwrks4me_terry_tested-11
  • 6-8 Spring onions
  • 1/2 head of broccoli
  • 1/2 cup of celery
  • 1 1/3 cup of frozen peas
  • 1 bunch of fresh mint
  • Milk to cover mixture (1-2 cups)
  • 1 Tablespoon of flour
  • 350 grams of cooked pasta
  • Optional cooked bacon, chicken, salmon or fish

Directions

  1. Heat oil in a pan over medium heat
  2. Chop Broccoli and celery and add to pan
  3. Add spring onions
  4. Add frozen peas
  5. Add diced mint
  6. Cook gently til tender
  7. Stir in 1 tablespoon of flour
  8. Add enough milk to almost cover peas
  9. When sauce begins to bubble use a hand blender and puré til smooth but keep some chunks for texture
  10. Remove from heat and add your favourite pasta
  11. Fold in your favourite optional meat
  12. Sprinkle with grated Parmesan cheese and serve

 

Pea Fetticini - 6

Add flour and milk to mixture

Pea Fetticini - 4

Puree mixture but make sure to keeps some chunks

Pea Fetticini - 2

Add pasta and optional meat and blend. Sprinkle with Parmesan cheese

Enjoy

Adapted from youtube video

 

 

 

Beef Stroganoff

26 Monday Jun 2017

Posted by in Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , , ,

Beef Stroganoff

Ingredientswrks4me_terry_tested-11

  • 1 1/2  to 2 pounds round steak, cut into thin strips
  • All-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 (10 3/4-ounce) can beef broth
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 teaspoon garlic powder
  • 1 cup sour cream
  • Salt and black pepper
  • Cooked egg noodles

Directions

  1. Cut Beef into thin strips and put into a bowl
  2. Dust with flour and sprinkle with salt and pepper then add the garlic powder and mix
  3. In a fry pan add oil and brown meat, then put into a slow cooker
  4. Add onions to pan and brown lightly, add them to the slow cooker
  5. Add beef broth and mushroom soup to slow cooker
  6. Cook on low for 6 hours or until tender
  7. 1/2 hour before serving fry mushrooms in butter and add to slower cooker along with the sour cream
  8. Serve over cooked noodles with a dollop of sour cream

Enjoy

 

 

Magnificent Meatloaf

21 Wednesday Jun 2017

Posted by in Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , ,

Ingredients:

  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme leaves
  • 1/2 cup quick cooking rolled oats
  • 1/3 cup 1% milk
  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped green pepper
  • 1/4 cup shredded carrot
  • 1/2 cup ketchup
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • pepper to taste
  • 1 1/2 pounds extra lean ground beef

Directions

  1. Preheat oven to 350° F.
  2. Line a baking sheet with foil and set aside.
  3. Combine quick rolled oats and milk and set aside for about 5 minutes to allow the oats to absorb the milk
  4. Sauté onion, garlic and thyme in oil over medium-high heat for 5 minutes.
  5. Set aside to cool.
  6. Combine all the ingredients, including cooled onion mixture together except meat
  7. When well mixed add the meat by hand but do not overwork it.
  8. Place on baking sheet and shape into a 9 by 5-inch loaf.
  9. Bake for about an hour or until the center reaches 160° F. Let rest 10 minutes.

Enjoy

From Original Recipe

Lucy’s Humongous Sandwich

19 Monday Jun 2017

Posted by in Appetizers, Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , , , , ,

Lucy's Humungus Sandwitch

This monstrous sandwich is great as a family meal served with a hearty soup or can be served at a party along with cold beer

Ingredients

  • Sourdough bread
  • Variety of your favourite cold cut meats
  • Your Favourite Cheeses
  • Green and Black Olives
  • Mayonnaise
  • Mustard

Directions

  1. Mix 2 tablespoons of Mayonnaise and 5 tablespoons Mustard together and put aside
  2. Put 1/2 cup each of green and black olives together and mince together and put aside
  3. Cut the top of the bread and put aside
  4. Hollow out the bread
  5. Start by spreading some of the Mayo-Mustard mixture along the bottom of the bread
  6. Layer meats and cheeses then a layer of Mayo-Mustard
  7. Keep repeating til you come to the middle layer
  8. When you get to the middle layer add the olive mixture as a layer
  9. Continue layering the meats and cheese and May-Mustard
  10. Top it off with the remaining mustard
  11. Put the top of the bread back on
  12. Wrap the whole sandwich in plastic wrap or in a plastic bag
  13. Refrigerate overnight
  14. Serve cold

Enjoy

 

 

Baked Kraft Dinner

19 Monday Jun 2017

Posted by in Appetizers, Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

,

Kraft Dinner Muffins

Ingredients

  • Kraft Dinner
  • Butter
  • Milk
  • Italian bread crumbs

Directions

  1. Prepare Kraft Dinner as usual with milk and butter added after noodles are cooked
  2. Sprinkle Italian bread crumbs around the edges of the muffin tin
  3. Spoon into muffin tin sprayed with oil (large for lunch or dinner, small for appetizers)
  4. Sprinkle Italian bread crumbs on top of the mixture
  5. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Take them out and let them rest for 5-10 minutes before plating

Options

You can add vegetables, ham, chicken, salmon, tuna or extra cheese

Enjoy

 

Chicken Souvlaki

04 Sunday Jun 2017

Posted by in Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , ,

Chicken Souvlaki

Ingredientswrks4me_terry_tested-11

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 pounds skinless, boneless chicken breast halves cut into cubes
  • Wooden skewers

Directions

  1. Combine all ingredients and place them in a plastic resealable bag and marinate the chicken for about 2 hours in the refrigerator
  2. Soak wooden skews in water for about 15 minutes so they will not burn too much
  3. Put chicken on skewers and grill them on a BBQ turning often. Cook about 10-15 minutes or until they are no longer pink

Tzatziki Sauce

Ingredients

  • 1 (6 ounce) container plain Greek style yogurt
  • 1/2 cucumber (peeled, seeded, and grated)
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1 clove garlic, minced

Directions

  1. Please all ingredients in a bowl and put in the refrigerator
  2. Serve with cooked chicken

 

Greek Style Healthy Bean Stew

31 Wednesday May 2017

Posted by in International Dishes, Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , , ,

 

Healthly been stew

Ingredientswrks4me_terry_tested-11

  • 2 cups dried black-eyed peas
  • 1/2 cup extra virgin olive oil
  • 1 large white or yellow onion diced (about 1½ cups)
  • 1/2 medium fennel bulb, sliced into thin strips
  • 2 teaspoons minced garlic
  • 3 large carrots, peeled and chopped (about 1 cup)
  • 4 stocks of celery (diced)
  • 1 large tomato, diced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon salt
  • 4 large baby kale leaves or spring mix
  • 1/2 cup chopped fresh dill

Preparation

  1. Put peas in a large pot and add enough water to cover by 2 inches and bring to a boil. Cook for about a minute or so and then turn off heat and allow to soak for an hour. Drain beans and set aside
  2. Add olive oil in a large pot. Add onion and fennel and cook until tender. Add garlic, black-eyed peas, carrots, celery tomato and tomato paste, salt and bay leaves. Stir well until tomato paste is well distributed.
  3. Add enough water to cover vegetables and bring to a boil
  4. Reduce head and simmer until peas are tender.
  5. Add baby kale or spring mix and dill. Remove bay leaves

Serve and enjoy