What is your "tried and true" main dish that you use most often for family dinners?

Question

If you can link or post the recipe, that would be great!

Man! there are a lot of good ideas here I would like to try. They sound so do-able.

Answer 1

I have several, but this is one that everybody loves...

Swiss Steak

1lb round steak
1 white onion, peeled and sliced thin
1 8oz can whole tomatoes
1/2 cup flour
1 tbsp olive oil
Salt and Ground Pepper

Break up tomatoes in a saucepan and add onions. Cook over medium heat until boiling, then turn off heat.

Meanwhile, pound round steak on both sides with a meat mallot until very tender. Slice into equal serving size pieces, about 4X6 each. Heat olive oil in skillet, then dredge steak in flour, salt and pepper mix, coating both sides, and brown both sides in hot skillet.

Transfer meat to glass baking dish and arrange in a single layer. Pour tomato and onion mixture evenly over top of meat. Cover pan with tinfoil and bake for one hour at 350 degrees. Remove tinfoil from baking dish last 10 minutes of cooking.

Serve with green bean casserole and mashed potatoes. Use tomato/onion sauce as gravy.

Sounds simple. Because it is. And smells WONDERFUL!! Honestly, I have even made this for my hoidy-toidy friends, and they all just love it!! Meat is so tender, it melts in your mouth. And teamed with the mashed potatoes and tomato/onion 'gravy', it's always a big hit. One of our all-time favorite comfort foods!! Great for fall and winter, when you want an easy home-cooked meal!!

Answer 2

YES tell me how you like it!

Biscuit Breakfast Pizzas

(This recipe yields 4 servings) Printable Version


1 8-count package of refrigerated whole wheat biscuits
1 cup pizza sauce
6 large eggs
1/2 cup reduced-fat shredded mozzarella cheese
1/3 cup low-fat milk
1/4 cup green pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
pinch of salt
Place the biscuits on a large cookie sheet and bake according to package instructions.

As biscuits bake, scramble the eggs with the milk and all the seasonings.

Remove the biscuits from the oven. Reduce oven temperature to 250 degrees. Spread 2 Tablespoons of pizza sauce over each biscuit. Top with equal portions scrambled egg mixture. Sprinkle evenly with cheese.

Place biscuits back in the oven and cook about 5 minutes until the cheese is melted.

Serve two pizza biscuits per serving.

Approx. 300 calories per serving.

Answer 3

Meatloaf with "blookings" -- Mix ground beef, bread crumbs, ketchup and make meatloaf. Put in 9 X 13 pyrex dish and surround with chunks of peeled potato, baby carrots, chopped onion, broccoli, whole garlic cloves, whatever other veggies you have. (Those are the blookings.) Drizzle with homemade or store-bought BBQ sauce. Cover tightly with foil. Bake at 350 for about an hour or so; remove foil. Add a bit more sauce. Cook another 15 minutes.
I know "meatloaf" sounds blah, but with the sauce, veggies and potatoes, it tastes incredible. Real comfort food. Also easy, low mess and great as left-overs. My husband says it's so good it shouldn't be called meatloaf.

Answer 4

If im having alot of family over, i either make lasagna or chicken and noodles. Everyone loves my chicken and noodles, and they are super easy.
Chicken and Noodles (these feed about 6-8 people)
2 grocery store already cooked rotisserie chickens
8 boullion chicken cubes
Reames frozen egg noodles (3-16 oz bags)

Put 8 cups of water and bouillon cubes in a large pot and bring to a boil. Remove skin from chickens. Using clean hands, pick the chicken off the bones in bite sized pieces and throw into the pot as the water is boiling. Pour any drippings from chickens into the pot as well. When boullion cubes have dissolved, add noodles and about a teaspooon of each salt and pepper. Cover and simmer about 30 minutes, or until noodles are tender. Add salt and pepper to taste.

Answer 5

Crock pot Steak

Round steak..trim visible fat and cut into serving size pieces.
Dredge in a mixture of flour, salt & pepper. Brown in hot skillet that has about 2 inches of oil. Drop pieces directly into crockpot as they brown. Mix 1 can cream of chicken soup with 1/2 can water. Heat in microwave and pour over meat. Cover and cook on low for about 5 or 6 hours. Make mashed potatoes and a salad for a delicious meal.

Answer 6

"Just like Mom's" Roast Beef
2 lb.beef roast
2 bags "stew mix vegetables" (carrots, potatoes, celery and pearl onions)
1 can tomato sauce
1 1/2 cups water
1/4 cup italian dressing


In the crockpot, mix together the tomato sauce, water and italian dressing.
Roll the roast in the tomato mixture until it's coated. Turn Crockpot on high for 1 hour.
After 1 hour, turn crockpot to low, add stew mix veggies and cook on low 6 hours until meat is cooked through and vegetables are tender.

Answer 7

CARNE ASADA!

I'm actually irish.. but I cook for my Marine friends constantly and this is ALWAYS gone seconds after it comes off the grill.. its almost AMAZINGLY good;

Carne Asada

-skirt steak.. you can also use flank steak, but I find it's more expensive than skirt.. but doesn't make much a difference in the dish.. go with the cheaper cut :)
-Tequila
-lime juice (bottled is fine, as long as it's real)
-1 head of garlic
-kosher salt
-cilantro

I didn't put amounts because it depends on how much you're going to make..

Directions:
-unwrap skirt steak and cut into lengths of about 6-10 inches (just so they fit onto your grill without hanging over

-rub kosher salt, minced garlic, and chopped cilantro into both sides of the meat.

-place meat into a large ziplock bag, and pour equal parts of lime juice and tequila into bag.. it should come about 1 quarter up the side of the bag.

-place bag in fridge until needed (up to 1 day in advance.. the longer the soak, the better the flavor) and flip it over every once in a while

To Cook:
-get grill to medium low heat, and place meat on the grill.
-every so often baste meat with some of the liquid from the bag.. trying to scoop up the cilantro and garlic.
-because it was citrus marinated, it will stay mostly pink, even while done. I usually give it 20-25 minutes on the grill... then let it rest for another 10 to seal in the juices.
-slice with the grain into long strips.

serve with tortillas, salsa, avocado, cheese.... anything you'd put on tacos, really.

This dish is unbelievably delicious, and I constantly have people begging me to make it!

Answer 8

My Mom makes this Roman Chicken which is a recipe by Giada De Laurentiis from the Food Network. It is amazing and Delicious MMMMM!
Here is the Link
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33365,00.html

Answer 9

Lemony-Chicken Popover Puff
Source: The Pampered Chef

Popover Puff :
3 tablespoons butter or margarine, divided
1 cup milk
6 eggs
1 cup all-purpose flour
1/2 teaspoon salt

Chicken and Vegetable Filling:
2 medium carrots, peeled
1 cup chopped broccoli
1/2 cup chopped onion
1 tablespoon butter or margarine
Juice from 1 lemon (or 2 TBSP lemon juice)
1 (10 1/2 ounce) can condensed cream of chicken soup
2 cups diced cooked chicken (12 ounces)
1 1/2 tsp dill weed
1/2 cup (2 ounces) shredded Cheddar cheese

Heat oven to 450 degrees F.

For Popover Puff, place butter in small microwave-safe bowl; microwave, covered, on HIGH 30 seconds or until melted. Measure 1 tablespoon of the butter into bottom of stone baker or round cake pan; brush over bottom only.

In a large bowl, combine remaining butter, milk and eggs with a whisk. In a seperate bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350 degrees F; continue baking 10 to 15 minutes or until puffed and golden brown.

Meanwhile, prepare Chicken and Vegetable Filling. Dice or chop carrots to make 1 cup. Place carrots, broccoli, onion and butter in micro-cooker. Microwave, covered, on HIGH 2 to 3 minutes or until vegetables are crisp-tender; set aside.

In a clean large bowl, combine lemon juice, soup, chicken and dill weed; mix well. Microwave on HIGH 4 to 5 minutes or until hot, stirring once. Add cheese and half of the vegetable mixture into filling; mix gently.

Remove puff from oven to a cooling rack; let stand 3 minutes or until puff begins to fall, forming a shell.

Spoon filling into center of puff. Arrange remaining vegetable mixture around edges of filling. Slice and serve.

Yield: 8 servings or 16 sample servings

**NOTE: This recipe is one that I have altered. The original Pampered Chef recipe calls for snap peas instead of broccoli, Pampered Chef Dill Mix instead of dill weed, and bell pepper (added with the chicken, soup, etc.) It also mentions each Pampered Chef cooking tool to be used, but for the sake of friends and relatives who do not have PC stuff, this is the recipe I hand out.

Answer 10

spaghetti twice a month. Stroganoff at least once it's a favorite! Right now my husband is always asking for either soft tacos or Chicken Adobo over rice.... like... every day! hahaha its okay though they are both great dishes!