Category Archives: Main Dish

Rotini with Creamy Burger Sauce
Serves 6
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 pound rotini (spiral) pasta
  2. 1 pound lean ground beef
  3. 1 medium yellow onion, diced
  4. 2 cloves garlic, minced
  5. 1/4 teaspoon. red pepper flakes
  6. 2 teaspoons soy sauce
  7. Two 15-ounce cans diced tomatoes
  8. 1/2 cup heavy cream
  9. 1/4 cup grated Parmesan cheese
  10. Salt and ground black pepper
Instructions
  1. Bring a large pot of water to a boil
  2. Add the pasta and cook according to package directions, then drain
  3. Meanwhile, in a large skillet over medium-high,
  4. combine the beef and onion and saute. breaking up the meat with a wooden spoon
  5. Cook until the beef is starting to brown and the onions are tender, about 8 minutes
  6. Add the garlic, red pepper flakes, soy sauce and tomatoes. Bring to a simmer and cook for 5 minutes
  7. Add the heavy cream to the meat sauce and simmer until thickened, about 2 minutes
  8. Add the cheese, then the pasta, tossing to coat
  9. Season with salt and pepper
Nutrition information per serving
  1. 540 calories;
  2. 150 calories from fat (28 percent of total calories);
  3. 17 g fat (8 g saturated; 0.5 g trans fats);
  4. 80 mg cholesterol; 66 g carbohydrate;
  5. 4 g fiber; 8 g sugar; 28 g protein;
  6. 690 mg sodium
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Sticken - Chicken
Glazed Chicken Thighs
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Ingredients
  1. 6 chicken thighs or 6 chicken breasts
  2. 1/2 cup flour
  3. 1 teaspoon garlic salt…
  4. 1 teaspoon paprika
  5. 1/2 teaspoon ginger
  6. 2/3 cup brown sugar
  7. 1/2 cup water
  8. 1 tablespoon Worcestershire sauce
  9. 1/4 cup soy sauce
Instructions
  1. Preheat oven to 300 degrees.
  2. Carefully rinse Chicken
  3. Dry thoroughly.
  4. Coat chicken with flour seasoned with garlic salt, paprika and ginger.
  5. Arrange chicken skin side up in a single layer in baking pan.
  6. Roast, uncovered, for 1 hour.
  7. Drain.
  8. Mix other ingredients in a pot over a low flame.
  9. Pour over baked chicken when sugar has suitably melted.
  10. Bake for another 2 hours at 325 degrees or until
  11. chicken is done and deliciously glazed.
Notes
  1. Basting and turning at least once will ensure an evenly coated glaze.
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Garlic Herb-Brined Turkey
Serves 18
If you've never tried making a brined turkey before—this is the one to try. Get out the garlic and fresh herbs and discover how easy it can be
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Total Time
11 hr 20 min
Total Time
11 hr 20 min
Ingredients
  1. 1 fresh turkey (12 lb.)
  2. 3 qt. (12 cups) water
  3. 1 cup kosher salt
  4. 12 cloves garlic, lightly crushed
  5. 1 small onion, sliced
  6. 8 sprigs fresh parsley
  7. 4 sprigs fresh rosemary
  8. 4 bay leaves
  9. 1 gal. (4 qt.) ice water
  10. 1 bottle (16 oz.) KRAFT Tuscan House Italian Dressing
  11. 1/4 cup butter
Instructions
  1. Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag.
  2. Bring 3 qt. water, salt, garlic, onions and herbs to boil in 8-qt. stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours.
  3. Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min.
  4. Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey.
  5. Bake 1-1/2 to 2 hours or until turkey is done (165ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving.
Adapted from Kraft Recipes
Adapted from Kraft Recipes
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Easy Chicken and Dumplings
Yields 6
Perfect for autumn nights, this main course is speedy, low in fat and a delicious one-dish meal
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 3 celery ribs, chopped
  2. 1 cup sliced fresh carrots
  3. 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  4. 3 cups cubed cooked chicken breast
  5. 1/2 teaspoon poultry seasoning
  6. 1/8 teaspoon pepper
  7. 1-2/3 cups reduced-fat biscuit/baking mix
  8. 2/3 cup fat-free milk
Instructions
  1. 1. In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes.
  2. Stir in the broth, chicken, poultry seasoning and pepper. Bring to a boil, reduce heat to a gentle simmer.
  3. 2. For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering)
Notes
  1. Nutritional Facts
  2. 1 cup chicken mixture with 3 dumplings equals 282 calories, 5 g fat (1g saturated fat), 60 mg cholesterol, 1,022 mg sodium, 29 g carbohydrate, 1g fiber, 28 g protein.
  3. Diabetic Exchanges:3 lean meat, 1-1/2 starch, 1vegetable, 1/2 fat.
Adapted from Taste of Home
Adapted from Taste of Home
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Chicken Quesadillas
This recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2-1/2 cups shredded cooked chicken
  2. 2/3 cup salsa
  3. 1/3 cup sliced green onions
  4. 3/4 to 1 teaspoon ground cumin
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon dried oregano
  7. 6 flour tortillas (8 inches) 1/4 cup butter,melted
  8. 2 cups (8 ounces) shredded Monterey Jack cheese
  9. Sour cream and guacamole
Instructions
  1. 1. In a large skillet, combine the first six ingredients.Cook, uncovered, over medium heat for 10 minutes or until heated through,stirring occasionally.
  2. 2. Brush one side of tortillas with butter, place buttered side down on a lightly greased baking sheet.Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
  3. 3. Fold plain side of tortilla over cheese.
  4. Bake at 375°for 9-11minutes or until crisp and goldenbrown.
  5. Cut into wedges; serve with sour cream and guacamole.
Notes
  1. Nutritional Facts
  2. 1 serving (1 each) equals 477 calories, 26 g fat (13g saturated fat), 106 mg
  3. cholesterol, 901 mg sodium,27 g carbohydrate, 1 g fiber, 31 g protein.
Adapted from Taste of Home
Adapted from Taste of Home
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Smothered Chicken Breasts Recipe
Serves 4
Delicious single skillet Chicken Dish
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Ingredients
  1. 4 boneless skinless chicken breast halves (6 ounces each)
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon lemmon-pepper seasoning
  4. 1 tablespoon canola oil
  5. 8 bacon strips
  6. 1 medium onion, sliced
  7. 1/4 cup packed brown sugar
  8. 1/2 cup shredded Colby-Monterey Jack Cheese
Instructions
  1. 1. Sprinkle chicken with salt and lemon-pepper.
  2. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a thermometer reads 165°; remove and keep warm.
  3. 2. In same skillet, cook bacon over medium heat until crisp.
  4. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
  5. 3. In drippings, saute onion and brown sugar until onion istender and golden brown.
  6. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese.
Nutritional Facts
  1. 1 serving (1each) equals 445 calories, 34 g fat (13 g saturated fat), 66 mg cholesterol, 619 mg sodium, 17 g carbohydrate, 1g fiber, 16 g protein.
Adapted from Taste of Home
Adapted from Taste of Home
Recipes from Knife River Care Center http://krcc-nd.net/recipes/