Main Dishes & One-Dish Meals This is the page for Main Dishes...lets see what we can come up with. Slow-Cooker Macaroni and Cheese Submitted by Donna, Army Wife, 12/26/98: Here is my famous macaroni and cheese that is pretty healthy. First you need a crockpot. 3 cups cooked macaroni 1 tbl butter or margarine 2 cups low fat evaporated milk 3 cups shredded cheddar cheese salt and pepper to taste Toss macaroni with butter. Add remaining ingredients. Pour into lightly greased crockpot. Cover and cook on high for 2 hours, stirring once or twice. ENJOY! Monterey Chicken Submitted by Christi Malone, 12/14/98: This main dish is easy and good! Chicken breasts, pounded flat seasonings BBQ sauce Bacon, fried crisp Monterey Jack and Cheddar Cheese Season chicken with salt, pepper, and Season All. Brown in frying pan. Place in casserole dish. Spread BBQ sauce onto chicken. Top with bacon and sprinkle with cheese. Cover and bake at 350 degrees for about 20 minutes. Sherry's Own *Special* Meatloaf Submitted by Sherry Hollingsworth, Army Wife 01/18/99: 1 Lb. ground beef 1 med onion; diced 1 C. ketchup or tomato paste 1 Tbsp. Hickory Smoke (great taste, found out ALL local markets.) 4-5 mushrooms; diced 1/2 C. oats Preheat oven to 350. In a large bowl mix ALL ingredients togther. Place on a pan and shape "loaf". If any extra ketchup coat entire outter loaf as well. Cook 30-35 minutes, checking periodically. Then Enjoy!! Chicken and Broccoli Alfredo Submitted by Sherry Hollingsworth, Army Wife 01/18/99: 6 Oz. uncooked fettuccine 1 C. fresh or frozen broccoli flowerets 2 Tbsp. butter or margarine 1 Lb. skinless, boneless chicken breasts, cubed 1 can (10 3/4 oz.) Cream of Mushroom Soup 1/2 C. milk 1/2 C. grated parmesan cheese (optional) 1/4 Tsp. freshly ground pepper (also optional) Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. In skillet over medium-high heat, heat butter. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper, and fettuccine mixture and cook through, stirring often. Serves 4 Creamy Chicken Lasagna Submitted by Sherry Hollingsworth, Army Wife 01/18/99: 1 Can (10 3/4 oz.) condensed Cream of Chicken with Herbs Soup 1 1/3 C. milk 1 Lb. cooked chicken, cut into 1/2 inch pieces (about 3 cups) 1 box (10 oz.) frozen corn kernels, thawed 1 container (15 oz.) ricotta cheese 2 C. shredded mozarella cheese (8 oz.) 1 pckg. (8 oz.) no-cook lasagna noodles 1 can (10 3/4 oz.) condensed tomato bisque soup 1/4 C. grated parmesan cheese Heat oven to 375. Coat 13x9x2-inch glass baking dish with nonstick cooking spray. Combine chicken soup and 2/3 cup milk in large bowl. Spoon 1/4 cup of milk mixture over bottom of prepared baking dish. Add chicken and corn to remaining soup and milk mixture in bowl. Stir together the ricotta and mozzarella cheeses in another large bowl. To assemble: place 3 noodles over soup mixture in bottom of baking dish. Top with half the ricotta mixture, another 3 noodles, the remaining ricotta mixture and another three noodles. Mix together the tomato soup and the remaining 2/3 cup milk in a small bowl. Pour over the lasagna noodles in baking dish. Sprinkle evenly with the parmesan. Cover baking dish with aluminum foil. Bake in 375 oven for 30 minutes. Remove foil. Bake 15 minutes longer or until bubbly around the edges. Let stand 15 minutes before serving. Makes 12 servings. Turkey Tacos Submitted by Sherry Hollingsworth, Army Wife 01/18/99: 2 C. cooked turkey; chopped (about 1/2 lb.) 1/2 C. corn kernels 1 tomato 1 green onion 2 tbs. mayonnaise 1 lime 1 tsp. chili powder 1/8 tsp. salt 8 taco shells 1/2 C. shredded cheddar cheese Place turkey and corn in a mixing bowl. Cut tomato and green onion into small pieces. Add to turkey mixture. Spoon mayonnaise into a small bowl. Squeeze lime over a cup. Measure 1 tsp. juice and add it to mayonnaise. Mix in chili powder and salt until combined. Stir mayonnaise into turkey mixture. Toss until turkey and veggies are well coated. Warm taco shells according to package directions. Evenly divide turkey salad between shells. Sprinkle tacos with the shredded cheddar cheese. Serve 1 to 2 per portion. Chicken Di Napolitano Submitted by Sherry Hollingsworth, Army Wife 01/18/99: 4 boneless, skinless chicken breasts, frozen 1 tbsp. olive oil 1 can (14 1/2 oz) diced tomatoes 1 1/4 C. water 1 box any brand, rice pilaf 1/4 C. chopped fresh basil, or 1 1/2 tsp. dried basil leaves Remove protective ice glaze from frozen breasts by holding under lukewarm running water for 1-2 minutes. Heat oil in large non-stick skillet. Add chicken; cook over medium-high heat 8-10 minutes or until light brown. Add tomatoes, water, rise, and contents of seasoning packet. Bring to a boil. Cover; reduce heat. Simmer 15-18 minutes or until chicken juices run clear and liquid is absorbed. Stir in basil. Slice chicken and serve over rice. Serves 4 Email: aspen74@earthlink.net