Dinner Recipes

This is a collection of the dinner recipes submitted

Roasted Vegetables

2 Red onions

1 Pound regular or sweet potatoes

2 Carrots

3 Tbsp olive oil

1 Tbsp Honey

Information:

Estimated cost to make: About $16

Origin: A family recipe

Meal Type: Dinner

Serving Size: 4

Steps/Directions

Put a pan in the oven and heat the oven to 400 degrees Fahrenheit. Cut the onion into small pieces and cut the potatoes and carrots into bite-size pieces. Remove pan from oven and add vegetables blended with olive oil, honey, and mustard. Bake for 40 minutes. Remove pan from oven, stir, and bake for another 20 minutes. Add salt and pepper to taste

Slow Cooker Beef Stew

1 - 2 lbs Chopped beef

2 - 3 potatoes, peeled and cut into quarters or sixths

2 - 3 carrots, peeled and cut into 1-2 inch circles

1 onion, chopped (optional)

2 celery stalks, chopped (optional)

1 can diced tomatoes

1–1 1/2 cups Better Than Bouillon Beef Broth (follow directions on the jar)

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

2 tsp Worcestershire sauce

Salt and pepper to taste

Corn starch to thicken if necessary

Steps/Directions

Put brown chopped beef seasoned with salt and pepper and onions in a skillet. Lightly spray the inside of the slow cooker with vegetable oil to help clean it up. Add browned beef and onion to slow cooker. Add potatoes, carrots, celery, and diced tomatoes to the cooker. Mix together onion powder, garlic powder, and paprika and add to the slow cooker, mixing well. Add Worcestershire sauce. Mix Better Than Bouillon Beef Broth and add to cooker. Stir to combine all. Cook on high for 5-6 hours or low for 8 hours. Check for liquid level and doneness of carrots and potatoes after 4 hours.

Information:

Estimated cost to make: Approximately $18.00, depending on the cost of beef.

Origin: My mother always made a flavorful stew in a Dutch oven (large cast iron pot) on the stove during the winter months. I wanted to make something less complex than hers that might appeal to all my family. She served this with crusty French bread and butter. Great memories.

Meal Type: Dinner

Serving Size: 4 - 6

Pasta Soup

4 slices of bacon

1 onion

2 carrots

1 vegetable bouillon cube

2 1/2 tbsp tomato paste

1 tbsp olive oil

1 clove garlic

1 tsp Italian seasoning

1/3 cup small dried pasta (any shape)

6 sprigs of parsley

Parmesan cheese to taste

Information:

Estimated cost to make: $20

Meal Type: Dinner

Serving Size: 5

Steps/Directions

Cut up the bacon and the veggies Put the bouillon cube into 2 1/2 cups boiling water and stir until dissolved Add the tomato paste Cook the bacon until it turns golden Add the olive oil, garlic, and onion,n and cook until it softens, about 2 minutes Stir in the carrots and the bouillon mixture Add in 2 1/2 cups hot water, the herbs, and salt and pepper Bring to a boil and put the lid on leaving a small gap, leave it for about 15 minutes Add pasta and cook, covered for another 10 minutes Cut up the parsley, garnish the soup with parsley and parmesan and enjoy

Hamburger Curry

1 lb. ground hamburger

1/4 c. chopped onions

10 1/2 oz. cream of mushroom soup

1/4 c. milk

1 c. sour cream

Curry powder to taste

1 can peas and carrots

1 T. (or more) sweet chili sauce

1 T. (or more) mango chutney

Steps/Directions

Brown hamburger, add onions, and cook till onions are softened. Add milk and stir till smooth. Add sour cream and the curry powder to taste. Add a can of peas and carrots and heat through. Add sweet chili sauce and mango chutney. (Add as much or as little as you choose). Serve over hot rice.

Information:

Origin: A simple family comfort food favorite.

Meal Type: Dinner

Serving Size: 4

Carrots and Spinach - Fresh and Fast

8 oz fresh spinach (about 8 cups)

2 large carrots, sliced

1 clove garlic, crushed

1 TBSP cooking oil (olive, vegetable, avocado, etc)

Sea salt (about 1/2 tsp or to taste)

Pepper (1/4 tsp or to taste)

Additional seasonings to your taste, for example, Garlic powder Onion powder, or Paprika

Information:

Origin: The fresh veggies with which my mother cooked were carrots, spinach, potatoes, green beans, peas, and corn. Any of these on my table remind me, happily, of the olden days.

Estimated Cost To Make: Under $10

Meal Type: Dinner

Serving Size: 4

Steps/Directions

Heat oil in a large skillet or frying pan over medium heat. Add carrots and cover. Cook for 2-3 minutes. Reduce heat to med-low and add garlic. Cover and continue to cook for 2-4 minutes until carrots are softened to your liking. Add the spinach a few handfuls at a time allowing them to wilt. Mix to combine carrots and spinach. Stir in s&p and additional seasonings. Remove from heat and serve. Carrots and spinach should be their vibrant veggie colors.

Butternut Squash Soup

2 cups chicken broth or stock

4 cloves garlic, peeled and chopped

1 carrot, peeled and roughly chopped

1 Granny Smith apple, cored and roughly chopped

3-4 pound butternut squash, peeled, seeded, and roughly chopped (for easier squash peeling, pierce all over with a fork and microwave for a minute; if you use a honey-nut squash no peeling is needed)

1 white onion, roughly chopped

1 sprig of fresh sage

1/2 tsp. salt (increase to 1 tsp. if using low sodium broth/stock)

1/4 tsp. black pepper pinch each of ground cinnamon and nutmeg

1/2 c half & half (full fat for more creaminess, or fat-free for more healthiness)

Steps/Directions

Add the butternut squash, onion, garlic, carrot, and apple to a 3-4 quart or larger slow cooker. Toss briefly to combine. Add salt, pepper, cinnamon, nutmeg, and sage. Pour over chicken broth/stock. Cook for 4-6 hours on low, or 2-3 hours on high. Remove and discard the sage. Stir in the half & half. Use an immersion blender to purée the soup until smooth, or transfer the soup in batches to a blender and purée until smooth (be careful with hot liquids!). Serve warm with toasted crusty bread

Information:

Origin: This is one of the first new recipes I made in my current home, which was my new home at the time. It was also my first time cooking with butternut squash. Working with the squash was a challenge but I survived with all of my fingers intact! I remember the wonderful scent of the garlic and onions spreading through the house as everything melded together in the slow cooker. The finished soup was like a warm hug!

Estimated Cost To Make: $10

Meal Type: Dinner

Serving Size: 1 1/2 cups

Fried Saimin

2 pkgs Saimin Noodles, cooked and drained (save seasoning packets)

2 Saimin Seasoning Packets (Dashi)

2 Tbsp. Vegetable Oil

1/2 can Spam, thinly sliced

1 cup Shredded Cabbage

1/2 cup Shredded Carrots

1/2 Onion, thinly sliced

6 ounces Kamaboko, sliced

1/4 cup Green Onion, sliced

2 Eggs, scrambled and thinly sliced

2 Tbsp. Soy Sauce

Steps/Directions

Heat oil in a frying pan over medium heat. Add the spam and stir fry for a few minutes until lightly browned. Add the cabbage, carrots, onion, kamaboko, and half of the green onion and continue to stir fry for a few more minutes until tender. Add the cooked egg, saimin noodles and the saimin packets. Mix everything together then add the soy sauce and stir fry until incorporated. Transfer to a serving plate and garnish with remaining green onion.

Information:

Meal Type: Dinner

Serving Size: 4 servings

Chicken and Rice Casserole

1 cup Long Grain White Rice, uncooked

1 & 1/2 cups Water

10 ounces Cream of Mushroom Soup, Condensed

4 Boneless, Skinless Chicken Thighs

1 package Lipton Onion Soup Mix

1/2 bag Frozen Broccoli, optional

Information:

Origin: Growing up, we ate this casserole a couple times a month

Meal Type: Dinner

Serving Size: 4 - 6

Steps/Directions

Preheat oven to 325°. Spray a 9” x 13“ pan with cooking spray and add the uncooked rice. Combine the cream of mushroom soup with the water, pour it over the rice, and stir. Place the chicken thighs on top of the rice and season with salt and pepper. Add the broccoli if using. Sprinkle onion soup mix over top. Cover tightly with foil and bake for 1 hour and 15 minutes or until the rice is tender.

Sloppy Joes

16 oz. tomato sauce

1/4 cup ketchup

1 Tbsp. Worcestershire sauce

1 Tbsp. light or dark brown sugar

1 tsp. yellow or Dijon mustard

2 tsp. olive oil

1 pound lean ground beef (90% lean) or ground turkey

1/3 cup finely chopped onion

1 small green bell pepper (or 1/2 large), seeded and finely chopped

2 cloves garlic, minced Salt, and freshly ground black pepper to taste

Hot sauce (optional but necessary if using ground turkey)

Steps/Directions

In a medium bowl whisk together the tomato sauce, ketchup, Worcestershire sauce, brown sugar, and mustard. Set aside. Heat oil in a large skillet over medium-high heat. Add meat and cook until no longer pink, breaking up meat as it cooks. If necessary, drain away any excess fat. Add the onion, pepper, and garlic and cook for 3-5 minutes, or until the vegetables soften. Add the tomato mixture and bring to a simmer. Reduce heat to low and simmer uncovered for 45 minutes or until thickened. Stir about every 10-15 minutes. Season with salt, pepper if needed as well as hot sauce. Can freeze up to 3 months.

Information:

Meal Type: Dinner

Serving Size: 5

Pasta Primavera

2 zucchini, peeled and sliced

1 container of fresh baby Bella mushrooms, sliced 1 14oz can artichoke hearts, drained

1/2 large yellow onion, thinly sliced in half-moons

4 cloves garlic, minced

4 tbls extra virgin olive oil

Zest and juice of 1 lemon

1/2 cup heavy cream

1/3 cup Parmesan cheese

1 tsp salt Ground pepper to taste 1

/4 tsp red pepper

1lb spaghetti

Steps/Directions

Cook pasta according to package directions. Sauté onions, zucchini, garlic, and mushrooms in extra virgin olive oil until golden and translucent. Add artichokes and warm. Add rthe emaining ingredients to the cooked pasta and mix with vegetables.

Information:

Origin: My Italian-American mother-in-law created this recipe and makes it every summer for our family to enjoy. Now we enjoy making it for our family and friends!

Estimated Cost To Make: $20

Meal Type: Dinner

Serving Size: 4

Macaroni and Cheese

8 ounces Elbow Macaroni, cooked according to pkg directions and drained

Sauce: 4 Tbsp Unsalted Butter 1/3 cup All-Purpose Flour 3 cups Milk 2 cups freshly grated Sharp Cheddar or Gruyère Cheese 1 cup freshly grated Mozzarella Cheese 3/4 tsp Salt 1/2 tsp Onion Powder Topping (combine): 2/3 cup Panko Breadcrumbs 2 Tbsp Unsalted Butter 1/4 tsp Salt

Information:

Meal Type: Dinner

Serving Size: 6 - 8

Steps/Directions

In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for one minute. Slowly add the milk to the flour, about one cup at a time, whisking to prevent any lumps. Add in the salt and onion powder. Cook, whisking regularly, for 5 to 8 minutes until thickened to a cream consistency. Remove from heat, add the cheeses, and stir just until combined. The cheese does not need to melt. Add more salt to taste. Add the cooked macaroni to a greased baking dish. Pour in the sauce and give it a quick stir. Sprinkle the bread crumb topping over the top. Bake at 350° for 25 minutes or until the top is light golden brown. Enjoy!

Pork Guisantes (Pork and Peas)

1 pound chopped pork butt

1 tsp. salt Pepper, to taste

1 large onion, sliced

2 cloves garlic, minced

1 8 oz. can tomato sauce

1 tsp. vinegar

1 tsp. soy sauce

1 bay leaf

1/2 c. water

1 (10 oz.) package frozen peas

1 small can of pimento

Steps/Directions

In a skillet, brown pork, then add salt, pepper, onions, and garlic. Cook until the pork is done. Add tomato sauce, vinegar, soy sauce, bay leaf, and water. If the gravy is too thick, add more water. Add peas and cook until done. Top with pimentos. Serve over hot rice.

Information:

Origin: Popular Filipino favorite served at most Filipino gatherings.

Meal Type: Dinner

Serving Size: 4

Pizza

Dough:

2 & 2/3 cups All-Purpose Flour

1 packet of Instant Yeast

1 & 1/2 tsp Sugar

3/4 tsp Salt

1/8 tsp Garlic Powder

1/4 tsp Oregano

2 Tbsp Olive Oil

3/4 cup Warm Water (warm to the touch but not hot)

Sauce - combine the following: 1 small can (8 ounces) Tomato Sauce 1/4 tsp Garlic Powder 1/4 tsp Oregano Toppings Ideas: Shredded Cheese (we like cheddar or mozzarella), Olives, Diced Colorful Bell Peppers, Chopped Onion, Sliced Mushrooms, or Pepperoni

Steps/Directions

Combine 1 cup of the flour, yeast, sugar, salt, garlic powder, and oregano in a large bowl. Add olive oil and warm water and stir together completely with a wooden spoon. Gradually add another 1 cup of flour, stirring the dough together until a ball forms. If the dough is very sticky, add a little more flour, up to 1/3 of a cup more. Knead the dough in the bowl for a few minutes until you have a nice soft, smooth ball. Oil the dough and the bowl, cover it with a piece of plastic wrap, and let dthe ough rise until doubled, approximately 30 minutes to an hour. Press the dough into a 10”- 12” circle or into a nice rectangle on a baking sheet, top with sauce and desired pizza toppings (suggestions above in ingredients), and bake at 450° for about 15 to 20 minutes or until the crust is golden brown on the bottom and around the edges and the toppings have cooked. Serve warm!

Information:

Origin: We enjoy homemade pizza at least once a month!

Meal Type: Dinner

Serving Size: Makes One 10-inch pizza

Molinaro Spaghetti Sauce

1 – 28 oz. can diced tomatoes

24 oz. water

1 lb. ground meat (brown in skillet)

1 lb. hot sausage (cut into 1-inch pieces and brown in skillet)

2 – 12 oz. cans of tomato paste

1 tsp. garlic salt or one fresh-cut garlic clove

4 tablespoons Italian seasoning (Adjust to taste) 1- 8 oz. can of mushrooms

1 tsp crushed dry red peppers

1 tablespoon parsley

1 tsp. basil leaves

1 tsp. oregano

1 tsp. onion salt or chopped onions suited to taste

2 tablespoons parmesan cheese (add at the end of cooking)

1 tablespoon sugar - Add about an hour before the sauce is done

Steps/Directions

Simmer in crockpot on low for 8 hours. Or simmer on the stove on low heat for 6 hours stirring every half hour. Do not let it boil!

Information:

Origin: This was close to the recipe that my grandmother brought over from Calabria, Italy in the 1920s'.

Meal Type: Dinner

Serving Size: Will cover 2 lbs of pasta

Feel free to add additional spices suited to your taste after 3 hours of cooking. You can also make it without meat. Suit to taste. The sauce may be a little different every time you make it.