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One Pan Chicken & Potatoes Meal

Calling all meat and potato lovers! Welcome to Quick & Easy 101 Recipes! :-) This One Pan Chicken & Potatoes meal is quick and easy to make for dinner time or as an anytime meal. Whatever your choice, this meal is a real “yummy tummy” pleaser! Hope you enjoy it!

  • 1 onion (chopped)
  • 4 garlic cloves (minced)
  • 1/2 cup carrots (chopped)
  • Chicken Drumsticks (2 pounds)
  • 1/2 cup spring onions (sliced)
  • 1/2 cup red bell pepper (chopped)
  • 4 medium white potatoes (quartered)
  • 1/2 cup green bell pepper (chopped)
  • 3 Tbsp olive oil
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp smoked paprika
  • 1 tsp oregano (optional)
  • Salt and pepper to taste
  • 1 tsp rosemary (optional)
  • 1 can stewed tomatoes or diced
INSTRUCTIONS: Preheat oven at 375°

Place well seasoned drumsticks in a 9x13 inch baking dish. Add all the vegetables together in a large bowl and lightly season with salt, pepper, minced garlic and any herbs or spices of your choice (e.g., rosemary, oregano, etc.) Drizzle olive oil over top and toss well to evenly distribute all the seasonings. Pour all the vegetables out into the dish, positioning the drumsticks throughout the dish making sure they're lying flat onto the pans surface.

Add a 1/2 cup of water or chicken broth to the pan being sure not to pour it directly over the seasoned chicken and vegetables but pour it from the corner or edge of the pan. Now chop up the stewed tomatoes or use as is, sliced from the can and pour them along with it's juices evenly and directly over the chicken and vegetables. This will help to create a nice flavorful broth. Cover and bake for 1 hour. Uncover and brown for 20 minutes. If after 20 minute you haven't achieved the golden brown color you desire, then you can place your pan under the broiler with rack in the center for 5 minutes. Watch carefully to keep it from burning. Set the timer!

*This dish is best served over a bed of hot rice or pasta. Feel free to make this recipe your own. Happy cooking!


Shrimp Scampi Over Linguine with Caesar Salad

For all shrimp lovers! This dish is stuffed with seafood goodness.

  • 2 Tbsp garlic (minced)
  • 1 16oz box of linguine
  • 2 shallots, finely diced
  • 1/3 cup chopped fresh parsley leaves
  • 1 lb of fresh shrimp (peeled and deviened)
  • 3 Tbsp Butter (Keller's or Breakstone's, Sweet or Unsalted)
  • ½ lemon (zest)
  • 2 fresh lemon (squeezed)
  • Caesar Salad Mix & Dressing
  • 1 pinch of freshly ground pepper
  • 2 Tbsp Bertolli's Fruity olive oil
  • 1½ teaspoon of kosher salt, White Cooking Wine or Sherry (Your Choice)

Drizzle a small amount of oil in a large pot of boiling salted water, 1½ teaspoon of salt or (OPTIONAL: add ½ cup of white cooking wine or cooking sherry instead of salt) and the linguine, cook for 7 to 10 minutes (just over aldenté). Meanwhile, in a large heavy cast iron pan, melt butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute only. Be careful not to burn the garlic! Then add your shrimp, 1½ teaspoons of salt, pepper and sauté until fragrant and the shrimp turn pink, about 2 to 4 minutes depending upon their size, stir often. Remove from the heat, add parsley, shallots, lemon zest and lemon juice. Toss to combine. When the linguine is done, drain linguine (Do Not Rinse) put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve serve, accompanied with garlic bread and a Caesar salad.

*This dish is best served over pasta. Please enjoy this Quick & Easy Meal


Clams Linguine & Broccoli with Blackened Mushrooms

Another seafood delight! This is a quick 30 minute delicious easy meal to prepare.

  • 1/4 cup of light cream
  • 1 16oz package of linguine
  • 16 oz bottle of clam juice
  • 2 tbsp of Old Bay Seasoning
  • 1 Tbsp Butter (Keller's or Breakstone's, Sweet or Unsalted)
  • 1 Tbsp of cornstarch
  • 1/4 cup parsley flakes
  • 1 bunch of fresh broccoli florets (split)
  • 1/2 cup fresh mushrooms (washed & sliced)
  • 1 large jar of clams or 8-12 oz of fresh littleneck clams (shelled)

Bring 2 quarts of water to a boil add linguine with 2 tbsp of Old Bay and, cook for 7 to 10 minutes. In a large skillet melt 1 tbsp of butter, add mushrooms and sprinkle a small amount of Old Bay on them, toast both sides until sticky and golden. Add broccoli cook until the broccoli sizzles, about 2 minutes. Now add clams, and their liquid, bring to a boil. Thoroughly mix 1 tbsp of cornstarch with about 1/2 cup of the pasta water, 1/4 cup of light cream, add to skillet and stir to lightly thicken.

When the linguine is done, drain linguine (Do Not Rinse) put it back in the pot. Immediately add to the clams and sauce, toss well, and serve serve.

*Note: Clean clams thoroughly prior to cooking to remove any remaining sand.


Braised Pork with Tomato Plum Sauce

This brings taste buds to life that you didn't know you had. This recipe makes a bold statement that's unforgettable. You'll never look at tomatoes & plums the same way again. It has a mild but rich flavor.

  • 1 onion (diced)
  • 1 cup cold water
  • 1 Tsp ginger (minced)
  • 2 Tbsp of cornstarch
  • 1 Tbsp garlic (minced)
  • 4 fresh tomatoes (diced)
  • 1/3 Plum Sauce (Kikkoman)
  • 3 stems of scallions (diced)
  • 2 Tbsp low-sodium soy sauce (Kikkoman)

Start with four ½" thick boneless pork chops cut up into ¾" pieces trimming any excess fat. Put in small stainless steel or glass bowl and add 2 tbsp of kikkoman low sodium soy sauce and mix thoroughly. Grab another mixing bowl, add 2 tablespoons of cornstarch, 1/3 cup plum sauce, 1 cup cold water and whisk together. Heat wok on high heat once hot add 4-5 drops of wok oil, 2 drops of sesame oil, pork and stir fry for 2 minutes. Remove from wok and set aside, then immediately add tomatoes, cook until soft and soupy in appearance. Now add onions continue cooking for 1 minute and add Plum Sauce mixture to wok. Continue cooking for 3-4 minutes stirring constantly until desired thickness is achieved. (Note: If to thick add water gradually and adjust thickness). Add pork stir for 1-2 minutes remove and garnish with scallions (Green Onions) and serve over hot rice.

*This dish is best served over a bed of hot rice or pasta. Feel free to make this recipe your own.


Swedish Meatballs with Red Bliss (Herb Potatoes)

Calling all meat and potato lovers! There's no other way to describe this awesome dish "WOW!"

  • 3/4 teaspoon salt)
  • 1 medium onion, chopped
  • 1/2 cup all purpose flour
  • 1/3 cup minced fresh parsley
  • 1 cup plain Panko breadcrumbs
  • 2 lbs of ground beef or turkey
  • 4 medium red bliss potatoes (quartered with skin)
  • 4 tbsp butter
  • 2-3/4 cups 2% milk
  • 2 tbsp dried parsley
  • 1 tbsp Worcestershire sauce
  • 2 large eggs, lightly beaten
  • 1 tsp coarsely ground pepper
  • 2 cans (10-1/2 ounces each) condensed beef consommé
INSTRUCTIONS: Preheat oven at 375°

In a large bowl, combine breadcrumbs, onion, eggs, parsley, salt and pepper. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.

For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consommé, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.

Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.

Meanwhile, roast in a baking dish potatoes until soft and brown on edges for about 20-25 minutes. Remove toss with butter and 2 tbsp dried parsley. Serve with meatball mixture; sprinkle with parsley. Yield: 4 servings.

*Make this recipe your own. Enjoy!


Smothered Turkey Wing Flats

These Smothered Turkey Wing Flats Were Oh So Tender and Delicious! Please try this tasty recipe. You won't be sorry you did!

  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 medium onion (chopped)
  • 4 turkey wing flats
  • 1 tsp curry powder (optional)
  • 1 tsp cumin powder (optional)
  • 1 tsp Italian seasoning (optional)
INSTRUCTIONS:Preheat oven at 325°

Wash turkey wings off thoroughly with cold water and lemon juice or vinegar, and then place in a 9x13 pan. Sprinkle seasoning mix over the wings and rub it in. Next spread the chopped onions over the top. Cover pan tightly with aluminum foil and place in a 325° preheated oven. After 1 hour remove the foil and allow the turkey wings to bake for another hour uncovered until golden brown and fork tender.

*BONUS FOOD TIP: That nice shiny flavorful stock settled on top of the gravy can be mixed in with the gravy or poured off into a saucepan to make extra gravy. You could also add the stock to some water to season a pot of rice. Mm mm! *Either way you don't have to throw away your seasoned stock, you can freeze or refrigerate it for use at a later date, if you'd like.

NOTE: You can serve these delicious smothered turkey wings over a bed of rice or over a mound of mashed potatoes along with a side dish of your favorite vegetable. Enjoy!


Braised Butter Steaks with Twice Baked Idaho Roasted Garlic & Herb Potatoes

Calling all meat and potato lovers! We're baaaack! An all new steak & potato recipe. Tender to the touch, put away your steak knife. You can cut these steaks with a SPOON!. We've all had twice baked potatoes before but not like this. These make you want to go smack somebody else's grandmother. Tasty creamy trouble in a potato skin. A real “yummy tummy” pleaser! Hope you enjoy it!

  • 1 bay leave
  • 2 large Idaho potatoes
  • 3 10.5oz cans of Au Jus
  • 1 tbsp of garlic (minced)
  • 1/4 cup of parsley flakes
  • 1 tbsp of Montreal® Steak seasoning
  • 4 fresh broccoli florets (finely minced)
  • 1/3 cup of Carnation® evaporated milk
  • 1/4 cup of chive & onion cream cheese
  • 4 butter steaks (Also known as Saratoga Steaks)
  • 1 medium vadalia sweet onion (1/4" Thick Slices)
  • 2-4 tbsp of vegetable oil (Depending on pan size)
  • 6 tbsp of unsalted butter (Breakstone's or Keller's)
  • 1 tbsp of roasted garlic & herb seasoning (by Weber®)
INSTRUCTIONS: Preheat oven at 375°

Wash potatoes, grease with 2 tbsp of butter, wrap in aluminum foil, place in oven on open rack, place a drip pan below, add 2 cups of water. Use a meat tenderizing mallet to tenderize the butter steaks, moderately season with Montreal Steak seasoning, allow to marinate for 20 minutes. Heat a 12" skillet over medium high heat, add 2-4 tbsp of vegetable oil (Depending on pan size). Place steaks in pan for 2-4 minutes until browned, then flip steaks over and braise for 2-4 minutes until browned. Now add 2 cans of Au Jus and bay leave to liquid, cover with sliced onions, turn heat down to low simmer for 1 hour with lid. Check liquid level periodically, if necessary add more Au Jus or water. In a medium Pyrex® mixing bowl add 4 tbsp of butter, 1/4 cup of parsley flakes, minced garlic, diced broccoli, 1 tbsp of roasted garlic & herb seasoning, cream cheese.

Once the potatoes are done slice off the top off. Now carefully scoop out the inside and add to mixing bowl. Combine the ingredients and slowly mix in evaporated milk. Mix to a smooth consistency, add mixture back into potato skins. Now with a fork make 1/4" squiggly lines in top of potato. This will help to create a nice golden crust. Return potatoes to oven, bake until the edges are golden brown. Watch carefully to keep them from burning.

Check on your steaks and turn over. If you can't cut them with a spoon add more Au Jus and simmer until spoon tender. (Note: A good indicator is when the gristle that runs through the center of the meat is soft and gooey).

Let us know what you think about this recipe


Orange Glazed Pork Chops

This premium recipe includes meat, a starch, vegetable and dessert. Some of the ingredients are orange juice, sautéed apples, green beans, wild rice with portabella button mushrooms and bone in center cut pork chops with tail. This is a complete meal for your main course.

  • 1 onion (chopped)
  • ¼ tsp of cornstarch
  • 4 garlic cloves (minced)
  • 1 16 oz box of wild rice
  • ½ cup spring onions (diced)
  • 4 center cut pork chops with tail
  • ½ cup green bell pepper (chopped)
  • 1 16 oz pack of baby portabella button mushrooms (sliced)
  • 1 bay leave
  • 1 tbsp cinnamon
  • 2 tbsp vegetable oil
  • ¼ tsp pure vanilla
  • ¼ tsp ground black pepper
  • 2 cups of liquid chicken stock
  • 1 cup orange juice (premium OJ)
  • 1 Ambrosia apple (peeled & diced)

Wash pork chops and remove any bone grit. Season chops with garlic, salt and pepper. In a 12" cast iron skillet over medium heat. add vegetable oil, pork chops, braise for two minutes on each side until browned. Add onions, bay leave, bell pepper and 1 cup of orange juice, cover and reduce heat to low. Simmer to reduce orange juice to a syrup like consistency. Then flip chops over and remove from heat, leave covered.

Meanwhile bring 2 cups of liquid chicken stock to a boil, add 1 cup of wild rice, stir occasionally for 5 minutes, cover and remove from heat, in 15 minutes stir in 1 tbsp of butter, recover and let stand. Heat apples in a small double boiler, add cinnamon, vanilla extract, ¼ tsp of cornstarch, and stir. In a small skillet melt 1 tbsp of salted butter, add mushrooms, ¼ tsp ground black pepper, ¼ cup chicken stock, steam for 5 minutes, remove and add to rice. Plate items and garnish with 2" slices of spring onions (scallions) and serve with apples on the side in a separate bowl.


Leftover Rotisserie Chicken with Noodles & Garlic Spinach

This recipe is so quick and easy. You can prepare it in approximately 30 minutes. Its another one of my quick-go-to recipes when i just want a hot, tasty meal. Hope you enjoy!

  • 1 tbsp oregano
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • salt & pepper to taste
  • Leftover Rotisserie Chicken
  • 1 small onion
  • 2 cups of spinach
  • 1 handful of angel hair
  • 1 small sweet red pepper
  • 1 package chicken gravy mix

Leftover Rotissirie Chicken Angel Hair: In a large pot bring lightly salted water to a boil and add angel hair stirring continuously until cooked aldente. It will become more tender once added to the skillet. Once cooked, drain and set aside uncovered.

Chicken, Gravy and Vegetables: In a large heated skillet add oil, onions and peppers. Sauté over medium heat, then mix in rotisserie chicken pieces. Follow instructions for gravy on package. Pour gravy mixture over chicken and vegetables, bring up to a simmer and stir until the gravy becomes thickened. Once gravy becomes thickened add angel hair to skillet and mix together with the rotisserie chicken gravy mixture.

Spinach: Over medium high heat, In a medium size saucepan add 1/4 cup of water, 1 teaspoon olive oil, 1 teaspoon minced garlic and 2 cups of spinach. Cover and allow spinach to cook down for two minutes, stir and cook for one more minute. Don't overcook.

Bonus Food Fact: Spinach is an extremely nutrient rich vegetable.
It contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.
REFERENCE: Authority Nutrition


Parboiled Oven Baked BBQ Ribs

These Parboiled Oven Baked BBQ Ribs were the absolute best! Plus they were so quick and easy. I was able to cook them on Father's Day morning for my lovely Husband and my wonderful Father. For sides I made potato salad and baked beans. It was a hit with the family. Hope you enjoy!

  • Catchup
  • Garlic Powder
  • Onion Powder
  • Spicy Mustard
  • Cayenne Pepper
  • Balsamic Vinegar
  • Apple Cider Vinegar
  • Hickory Smoke BBQ Sauce
INSTRUCTIONS: Preheat oven at 375°

Use as much or as little of each ingredient according to your desired taste. Enjoy!

*This dish is best served over a bed of hot rice or pasta. Feel free to make this recipe your own. Happy cooking!


Bob D.

Comment (37)
Spain on a Fork
4 months ago

“this looks incredible! what a great recipe.”

SH Tube
2 months ago

“Mouth watering recipe 💗 ”

1 day ago

“Sha-na-nah Shouts Out Quick & Easy!”


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