Entree Recipes
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» Breakfast » Appetizers » Soups & Salads » Entrees » Side Dishes » Desserts
- Antipasto Egg Quesadilla
Italian influenced, this recipe mimics a platter of antipasto. However, instead of being served as an appetizer, it satisfies the need for a lunch entree with protein, dairy, and vegetables.
» Printer-friendly version - Apple and Almond Butter Sandwiches
This satisfying sandwich blends toasty and healthy almonds with the mellifluous attitude of sweet-sassy bacon. The sage balances the flavors. Choose an unsweetened, thick, organic applesauce. - Baked Pasta Shells
There is plenty of flavor going on in this dish. - Apple Meatballs with Linguine
Kids love these moist meatballs and enjoy seeing the red skin on the apple when they bite into them.
» Printer-friendly version - Beans and Orchiette with Broccoli Rabe
A full meal’s nutrition is packed into this complete serving of greens, protein, vegetables, pasta, and, of course, great flavor. - Blue Cheese Portobellos with Chicken and Apples
Serve this as a lunch main course with a pumpkin soup and a dessert of ginger cake, and you have a terrific autumn sit-down for almost any discerning guest.
» Printer-friendly version - Bowtie Pasta with Italian Salsa
This salsa is extremely versatile. With this recipe you pour it over a favorite pasta. But it’s equally delicious on crostini crackers or with herbal chips, as an appetizer. It makes a nice topping for roasted potatoes or a spread for sandwiches.
» Printer-friendly version - Brew Pub Burgers
The yeasty flavor of the beer seems to enliven the burger meat and perhaps even transport you from your kitchen chair at home to your favorite brewpub. - Cherry Port Dressing
Here is a splendid dressing that is also great for game meats and poultry throughout the year.
» Printer-friendly version - Chicken and Spaghetti Squash
Everyone loves this dish – even the kids, who view the strands of spaghetti squash as they do their favorite pasta and can even twirl them around their forks.
» Printer-friendly version - Chicken-Eggplant Flat Outs
Pita bread (unopened) serves as the base for this quick and healthy open-faced chicken-and-veggie dish. This makes a great lunch, all on a pita. Eat with a knife and fork, which makes it less messy than biting into a dripping pocket of pita fillings.
» Printer-friendly version - Chicken 'n a Biscuit
A group of kids will love digging into these broiled cheese open-faced sandwiches. You can also make this recipe for 1 or 2 and not heat the house with the oven. Just cook in a skillet coated with DuPont™ Teflon® non-stick until cheese is melted.
» Printer-friendly version - Chicken 'n Cheese Stuffed Peppers
Everything good is in this little package that makes a meal in itself. Even the packaging (in peppers) is good for you! Look for evenly sized peppers that have good firm bottoms for standing upright.
» Printer-friendly version - Chicken Stir-Fry with Pecans and Asparagus
With medium heat and the thin chicken strips, you will be able to achieve a nice brown appearance without overcooking the oil. - Coral Sea Scallops with Daikon and Grapefruit Pan Relish
The pinkish tones of the scallop glaze and the browner look of cooked grapefruit segments suggest a coral reef. For a buffet, you can double or triple this recipe and purchase already prepared grapefruit segments. - Crabmeat Dumplings with Red Clam Sauce
For these rich seafood mini-pies, figure on two at most per person.
» Printer-friendly version - Cranberry-glazed Cornish Hens with Fig and Hazelnut Stuffing
Be sure you have made the cornbread ahead of time before taking on this recipe.
» Printer-friendly version - Dragon-and-Ox Pork Stir-Fry
The sweetly browned pork gives the thinly sliced, nutritious cabbage flavor that roars like a dragon with its warm, peppery-ginger taste. - Edamame and Pasta with Roasted Peppers
Because of the edamame, there is no need to add any meat or other protein to this pasta dish. - Farm Market Tomato Sauce
Take a look as these smashing tomatoes! Actually, you’ll want to burst them open, not smash, and cook into a frenzy of roasted sauce. Skins and all.
» Printer-friendly version - Farmer's Layered Veggie Pasta Dish
If there’s someone in the crowd who wants a meat protein, you can easily layer in a few slices of deli ham and garnish with a few diced pieces.
» Printer-friendly version - Ginger-Orange Marinated Flank Steak
Flank steak is lean meat that pairs very well with so many side dishes. Slice it thinly on the diagonal. - Ginger Vegetable Stir-Fry
Ginger not only adds a true Asian flavor to foods, but it is a great cure-all for upset stomach and other minor ailments.
» Printer-friendly version - Gobetti Pasta Baked with Ricotta and Salami
The salami adds great character and flavor to this pasta dish. - Greek Skillet Supper
Try your own version of an updated Hamburger Helper with this tasty, easy meal, flavored with melting Feta cheese and cinnamon. - Grilled Stuffed Flank Steak with Herb-Balsamic Pan Sauce
We've included a family-favorite steak sauce for this recipe. You can double or triple this recipe and use it for a large party.
» Printer-friendly version - Ham Vegetable Stroganoff
Kids and casseroles go together because these one-dish meals tend to be gooey and interesting. This one is also healthy and yet tasty enough to please even a finicky eater. We used a natural pork ham for this recipe, but even a smoked (pinkish) cured ham will do.
» Printer-friendly version - Herbed Beef Stew with Roasted Garlic
The sweetness of the roasted garlic enriches this beef dish. It's easy and fast to make if you multi-task the recipe.
» Printer-friendly version - Herbed Chicken with Balsamic Vinegar and Braised Fennel
Fresh herbs atomize the chicken breast as it bakes, while a splash of balsamic vinegar enriches and enhances its roasted brown coat. - Herb-Roasted Rack of Lamb
Rack of lamb makes for an elegant presentation that costs a lot less than ordering this dish out at a restaurant. Cut through the ribs on a cutting board at the table to make it even more impressive.
» Printer-friendly version - Herb-Scented Lamb Stuffed with Olive-Fig Paste
The fig and olive paste made here can be used in a myriad of recipes - from a bruschetta to an egg dish, or even over pasta. - Homemade Chicken Sausage with Peppers
Coarsely ground fresh-cooked chicken is ground with seasonings, and turned into a sausage shape. The addition of peppers and onions completes this traditional dish, which has far fewer calories than most sausage thanks to the lean chicken breasts.
» Printer-friendly version - Macaroni with Mock Tomato Sauerkraut
The classic red-and-white Alpine sweater design of this plate’s rim inspired this recipe. The Muenster cheese—with its very pungent Germanic flavor—complements the tomato. Before you add the tomato to the skillet, you have a mock sauerkraut. - Maple Pork Loin with Fennel and Apples
Brining helps season meats and poultry, and also keeps them moist while cooking. You need to begin this recipe a day ahead of time.
» Printer-friendly version - Mexican Chicken
Using pre-cooked chicken here makes this recipe even simpler. Deli chicken cut thick or rotisserie chicken is a great way to go.
» Printer-friendly version - Mock-Grilled Pork Tenderloin
It’s fun to serve kebobs—even if you don’t have an outdoor barbecue grill. - One-Pan Chicken Eggplant Dinner
You’re on a roll and so is dinner when you make this combo of healthy pan-splashed veggies and protein.
» Printer-friendly version - Pan-Fried Maple-Glazed Salmon and Shiitakes
Sweet and savory, we cooked this salmon in the larger version of the new Technique® Enamel Light Weight Cast Iron Frypan with DuPont™ Teflon® Scratchguard® Ultra nonstick coating.
» Printer-friendly version - Pan-Seared Shamrocks Tuna
Turn any unsuspecting tuna steak into an Irish entree with the addition of those micro greens that look like miniature shamrocks. Pea shoots will also do the job. - Peas with Pasta Pancetta
A pound of peas in their pods yields about 1 cup shelled peas.
» Printer-friendly version - Pineapple-Stewed Spring Chicken with Olives, Sweet Pepper, and Sage
Check out this gorgeous branch of fresh pineapple sage leaves with red blossoms sitting beside our warm and welcoming spring chicken. - Pork Tenderloin in a Mask of Marsala
This sweet wine sauce with the fresh flavor of parsley beautifully adds a mask of glazed flavor over tenderloin medallions. - Pumpkin Popover Sandwiches
Most popover recipes deflate quickly. But when you make a small sandwich out of them, they can look tall again. And adding whole wheat makes them healthier. These sandwiches are great party appetizers or can be prepared for lunch. Carve out an edible pumpkin or buy the pumpkin meat frozen.
» Printer-friendly version - Red Pepper Sesame Noodles
To toast the sesame seeds, heat them over medium in a small skillet coated with DuPont™ Teflon® non-stick, shaking the pan to keep them from burning. The seeds are ready when they start turning a golden color. - Roasted Chicken with Apple-Sage Sauce
Food for a beautiful and healthy centerpiece just about describes this dish perfectly. - Salad-Bar-in-a-Box with Fish Sticks
Pack a salad mix of your choice and add it to this fish “sandwich” kebab.
» Printer-friendly version - Salmon Quiche
A quiche with seafood is a healthy choice. Add a garden salad or a citrus salad to accompany the quiche. - Skillet Pork Chops with Maple Bourbon Sauce
Serve this delicious dish with red new potatoes and green beans.
» Printer-friendly version - Smoked Salmon and Goat Cheese Stuffed Latkes
Don’t make a meal of these potato pancakes ... since these are stuffed, you’re already getting two latkes in one. - Stuffed Turkey Tenderloin with Roasted Pepper Mayonnaise
Add some steamed broccoli without any fixings to the plate as garnish and as a vegetable. - Surprise-in-the-Box Fall Pizza
Because this is good cold, wrap the slices with foil and place in the lunchbox with an ice pack.
» Printer-friendly version - Tilapia Tacos with Herb Yogurt Sauce
You can make these tacos with any flaky white fish filets of choice. Also, if desired, you can serve them with a small bowl of traditional tomato salsa on the side.
» Printer-friendly version - TLC Supper Sandwich for Lunch
Turkey, lettuce, and cheese are the headliners in this simply satisfying hoagie. Because you will be using a firm, textured bread, the dressing will not create a soggy sandwich, just a lightly moist one.
» Printer-friendly version - Walnut and Maple Turkey Crackle
Brush this glaze onto your choice of turkey and watch the skin crackle as the flames rise.
We suggest grilling your bird in the Technique Hard Anodized II Nonstick BBQ Pan with DuPont™ Teflon® nonstick coating.
» Printer-friendly version - Walnut-Crusted Pork Tenderloin with Fig Sauce
Here’s how to serve this dish easily to a standing crowd: Place sliced pork pieces, with sauce, between biscuit halves—like a sandwich.
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