Back Of The Box - Main Dish Recipes

Grilled Lemon Garlic Halibut Steaks

1/4 cup lemon juice
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
4 halibut or tuna steaks, about 1 inch thick (about 2 pounds)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.

Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade. Sprinkle fish with parsley and lemon peel.

Dijon Shrimp Scampi

1 lb. large shrimp, cleaned and deveined
1 clove garlic, crushed
2 tablespoons margarine or butter
1/3 cup Grey Poupon Country Dijon Mustard
1/4 cup lemon juice
1/4 cup chopped parsley
Hot cooked Minute Premium White Rice (optional)

Cook and stir shrimp and garlic in margarine in large skillet on medium-high heat, until shrimp are pink and cooked through. Blend in mustard, lemon juice and parsley; heat thoroughly. Serve over rice, if desired. Makes 4 servings

Lemon Pepper Fish and Vegetables

1 pound fresh or frozen cod, thawed
1 package (16 ounce) Birds Eye Broccoli Stir Fry
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 teaspoon parsley
1 cup vegetable juice cocktail
2 tablespoons parmesan cheese

Preheat oven to 400 degrees. Line a 9x13-inch pan with heavy duty aluminum foil. Place fish in pan; top with frozen vegetables. Season with salt, lemon pepper, and parsley.

Pour juice over top and sprinkle with cheese. Bake 20 minutes or until fish flakes and vegetables are tender crisp. Makes 4 servings

Louisiana Fish Creole

1 pound boneless fish fillets (about 1 inch thick)
1/4 cup Kikkoman Soy Sauce
1 cup chopped onion
1 cup diced celery
1 clove garlic, minced
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 package (10 oz.) frozen cut okra or green peas, thawed
1 pound fresh tomatoes, coarsely chopped

Cut fish into 1 x 1-1/2-inch cubes; place in small bowl. Add soy sauce and turn pieces over to coat well; let stand 10 minutes. Meanwhile, sauté onion, celery, garlic and red pepper in hot oil in large skillet or Dutch oven until onion is transparent.

Stir in okra and tomatoes; bring to boil. Reduce heat; cover and simmer 5 minutes. Stir in fish mixture. Bring to boil; cover and simmer 5 to 8 minutes, or until fish flakes easily with fork. Serve immediately. If using peas, add to tomato mixture with fish. Makes 4 servings

Beer-Battered Fish

Vegetable oil
1 pound fish fillets or uncooked peeled deveined large shrimp, thawed if frozen
3 to 4 tablespoons Original Bisquick
1 cup Bisquick Original baking mix
1/2 cup beer
1 egg
1/2 teaspoon salt

Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350 degrees. Lightly coat fish with 3 to 4 tablespoons Bisquick.

Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.

Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce. Makes 4 or 5 servings

Oven Baked Chicken Parmesan

6 boneless skinless chicken breast halves (about 2 lb.)
1 packet Shake 'N Bake Original Chicken Seasoned Coating Mix
2 cups spaghetti sauce
1-1/2 cups Kraft Shredded Mozzarella Cheese
1/4 cup Kraft 100% Grated Parmesan Cheese
1 teaspoon dried oregano leaves (optional)

Coat chicken with coating mix as directed on package. Place in 13x9-inch baking pan. Bake at 400 degrees for 20 minutes or until cooked through. Top each chicken breast with sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until cheese melts. Makes 6 servings

Honey Lime Mesquite Chicken

1 package McCormick Grill Mates Mesquite Marinade
Juice of 1 lime
1/4 cup oil
1 tablespoon honey
2 pounds bone-in chicken parts

Combine Mesquite Marinade with lime juice, oil and honey in a self-closing plastic bag or shallow dish. Add chicken, turning to coat all sides. Refrigerate 30 minutes or longer for extra flavor.

Lightly grease grill rack. Remove chicken from marinade. Discard remaining marinade. Grill chicken until done, turning occasionally. Makes 6 servings

Baked Enchilada Chicken

3 1/2 lb. chicken parts
1 cup Pace Enchilada Sauce

Place chicken in roasting pan. Bake at 400 degrees for 30 minutes. Pour enchilada sauce over chicken. Bake 30 minutes basting with sauce. Stir sauce and serve over chicken. Makes 6 servings

Chicken Mandarin

1 tablespoon oil
2 tablespoons flour
1 lb. boneless, skinless chicken breasts, cut in 1/2-inch strips
1/2 cup McCormick Flavor Medleys Lemon Pepper Saucy Seasoning Blend
1 can (11 oz.) Mandarin oranges, undrained
Cooked rice

Heat oil in large skillet over medium-high heat. Toss chicken with flour. Saute chicken strips in single layer 3 minutes per side or until done. Stir in Seasoning Blend and oranges. Heat 2 minutes or until sauce thickens. Serve over rice. Makes 4 servings

Baked Chicken with Apples and Mushrooms

6 boneless, skinless chicken breast halves
1 tablespoon Kikkoman Soy Sauce
2/3 cup Kikkoman Sweet & Sour Sauce
2 tablespoons sugar
1 Jonathan or McIntosh apple, cored and diced
2 ounces fresh mushrooms, sliced
1/4 cup thinly sliced green onions and tops

Place chicken between sheets of waxed paper; pound evenly until about 1/8 inch thick. Brush 1 side of each breast with soy sauce. Beginning at narrow end, roll up breasts; secure with toothpicks. Place, seam side down, in single layer, in 11 x 7-inch non-metal baking pan.

Blend sweet & sour sauce and sugar in large bowl. Stir in apples, mushrooms and green onions, until coated with sauce; spoon evenly over chicken rolls.

Bake in 350 degree oven 25 minutes, or until chicken is no longer pink in center. Serve immediately with sauce. Makes 6 servings

Fiesta Chicken Fajitas

1/4 cup prepared Italian salad dressing
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 can (11 ounces) Campbell's Condensed Fiesta Nacho Cheese Soup
1/3 cup milk
12 flour tortillas (6-inch)
4 green onions, thinly sliced (about 1/2 cup)
1 small avocado, peeled, pitted and sliced (optional)

Pour dressing into large shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 minutes, turning chicken occasionally. Remove chicken from marinade and place on lightly oiled grill rack over medium-hot coals. Discard marinade. Grill uncovered 15 minutes or until chicken is no longer pink, turning once.

In small saucepan mix soup and milk. Over medium heat, heat through, stirring often. Warm tortillas according to package directions. Slice chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling. Makes 12 fajitas

Creamy Mushroom-Garlic Chicken

1 tablespoon vegetable oil
4 boneless chicken breast halves
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk

Heat oil in skillet. Add chicken and cook until browned. Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Makes 4 servings

Garlic Lime Chicken

1/4 cup lime juice
1/3 cup olive oil
2 tablespoons tequila (optional)
1 teaspoon McCormick Garlic Powder
1 teaspoon McCormick Cilantro Leaves
1/4 teaspoon McCormick Ground Red Pepper
1/4 teaspoon McCormick Ground Cumin
1/4 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts

Combine all ingredients except chicken in a glass dish or large self-closing plastic bag. Add chicken, turn to coat. Cover or close bag. Refrigerate 15 minutes.

Remove chicken from marinade and grill or broil 5-7 minutes per side. Baste with marinade halfway through cooking, if desired. Makes 6 servings

Savory Roasted Turkey

1 tablespoon McCormick Italian Seasoning
2 teaspoons McCormick Season-All Seasoned Salt
1 teaspoon McCormick Ground Mustard
1 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Ground Black Pepper
1 (about 12 pounds) turkey, fresh or frozen, thawed
2 McCormick Bay Leaves
2 stalks celery
1 onion, quartered
1 small orange, quartered
1 tablespoon olive oil

Preheat oven to 325 degrees. Combine first 5 ingredients; set aside. Wash turkey and remove neck and giblets. Place turkey breast side up on a rack in shallow roasting pan.

Sprinkle 2 teaspoons of seasoning mixture inside the turkey. Stuff bay leaves, celery stalks, onion and orange inside turkey. Brush oil over entire surface of turkey, and spread remaining seasoning mixture over surface. Place in oven.

Roast about 3 1/2 hours. Baste turkey several times with pan juices. After 2 hours, loosely tent with. Remove foil during the last 30 minutes of cooking.

Turkey is done when internal temperature reaches 180 degrees in thigh and 170 degrees in the breast when tested with a meat thermometer. Remove turkey from oven. Let stand 15 minutes. Transfer to platter or carving board. Makes 12 servings

Bistro Chicken

1/2 cup Miracle Whip Dressing
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
4 boneless skinless chicken breast halves (about 1-1/4 lb.)

Mix salad dressing and seasonings. Place chicken on rack of broiler pan 5 to 7 inches from heat. Brush with 1/2 of the salad dressing mixture. Broil 10 minutes.

Turn; brush with remaining salad dressing mixture. Continue broiling 8 to 10 minutes or until chicken is cooked through. Makes 4 servings

Chicken Cacciatore Pasta

1 tablespoon vegetable oil
4 boneless chicken breast halves, skin removed
1 can (14 oz.) Swanson Chicken Broth (1 3/4 cups)
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1 can (14 oz.) whole peeled tomatoes, cut up
1 small green pepper, cut into 2" long strips
1 medium onion, cut into wedges
2 1/2 cups unCooked medium shell pasta

Heat oil in skillet. Add chicken and Cook until browned. Add broth, oregano, garlic, tomatoes, pepper and onion. Heat to a boil. Stir in pasta. Cover and cook over low heat 15 minutes or until done. Makes 4 servings

Garlic Mashed Potatoes Beef Bake

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's Cream of Mushroom with Roasted Garlic Soup
1 tablespoon Worcestershire sauce
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cups water
3 tablespoon margarine or butter
3/4 cup milk
2 cups Idahoan Original Mashed Potatoes

Cook beef in skillet until browned. Pour off fat. Mix beef, 1/2 can soup, Worcestershire and vegetables in 2-qt. shallow baking dish.

Mix water, margarine and remaining soup in saucepan. Heat to a boil. Remove from Heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef Mixture. Bake at 400 degrees for 20 minutes or until hot. Makes 4 servings

Tuna Twist Casserole

1/2 cup purchased Alfredo pasta sauce
2 eggs
1 garlic clove, finely chopped
4 cups Cooked tricolor rotelle pasta
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (6 ounces) tuna, drained
1 cup seasoned croutons

Heat oven to 350 degrees. Mix Alfredo sauce, eggs and garlic in ungreased square baking dish, 8x8x2 inches. Stir in pasta, broccoli and tuna.

Press lightly in baking dish. Cover and Bake about 20 minutes or until set. Sprinkle with croutons. Makes 6 servings cups (about 1 1/2 cups each)

Easy Ham Swiss Pie

1 1/2 cups cubed fully cooked ham
1 cup shredded Swiss cheese (4 ounces)
1/4 cup chopped green onions or chopped onion
1/2 cup Original Bisquick
1 cup milk
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
2 eggs
1 tomato, sliced
1 green bell pepper, cut into rings

Heat oven to 400 degrees. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate. Stir Bisquick, milk, salt, pepper and eggs until blended. Pour into pie plate.

Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper. Makes 6 servings

Beef Stroganoff Casserole

1 pound ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy Mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Original Bisquick
1/4 cup milk
1 egg
1 small bell pepper, cut into rings

Heat oven to 400 degrees. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium Heat, stirring occasionally, until beef is brown; drain. Stir in gravy Mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from Heat. Stir in sour cream. Spoon Mixture into baking dish.

Stir Bisquick, milk and egg until blended. Spread evenly over beef Mixture. Top with bell pepper rings. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting. Makes 6 servings

Honey-Glazed Chicken Breasts

6 boneless, skinless chicken breast halves (about 1 3/4 pounds)
1/2 cup orange juice
1/2 cup honey
2 tablespoons lemon juice
1/4 teaspoon salt

Heat oven to 375 degrees. Grease rectangular pan, 13x9x2 inches. Place chicken in pan. Mix remaining ingredients; pour over chicken.

Cover and bake 20 minutes; turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Makes 6 servings

Turkey Breast with Sausage-Apricot Stuffing

12 ounces pork sausage
2 cups dried bread cubes
1 cup pecan halves
1/2 cup chopped dried apricots
1/4 cup butter, melted
1/3 cup chicken broth
2 stalks (1 cup) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
1/2 teaspoon salt
1/4 teaspoon dried sage leaves, crushed
1/8 teaspoon pepper
1 (5 to 7-pound) bone-in turkey breast
3 tablespoons butter, melted

Heat oven to 350 degrees. Brown sausage in 10-inch skillet over medium heat; drain off fat. Stir together browned sausage and all remaining ingredients except turkey breast and 3 tablespoons butter in large bowl.

Gently loosen skin from turkey in neck area to make large area to stuff. Stuff with sausage mixture; secure skin flap with toothpicks.

Place remaining sausage mixture in 1-quart covered casserole; refrigerate. During last 30 minutes of turkey breast baking time, bake remaining stuffing for 25 to 30 minutes or until heated through.

Place stuffed turkey breast, breast-side up, on rack in roasting pan. Brush with 3 tablespoons melted butter.

Bake, basting occasionally, for 2 to 2 1/2 hours or until meat thermometer reaches 170 degrees to 175 degrees and turkey breast is no longer pink. Let stand 10 minutes. Makes 8 servings

Chicken Poupon

4 tablespoons Grey Poupon Dijon Mustard
2 tablespoons water or vegetable oil
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 pound boneless chicken breasts

Mix mustard, water or oil, garlic powder and Italian seasoning in large bowl or plastic bag. Add chicken, mixing to coat. Place chicken on lightly greased baking sheet. Bake at 375 degrees for 20 minutes or until done. Makes 4 servings

Salsa Chicken

1 pound boneless, skinless chicken breasts, cut in strips
2 tablespoons oil
1 pkg. (1.25 oz.) McCormick Taco Seasoning Mix
1 can (14 1/2 oz.) diced tomatoes
1/3 cup apricot or peach preserves

Empty Taco Seasoning on a plate or into a plastic bag. Add chicken strips and toss to coat. In a large skillet, heat oil over medium heat.

Add chicken and saute 5-7 minutes or until done. Stir in tomato and preserves. Cover and simmer 10 minutes. Makes 4 servings

Creamy Chicken and Mushrooms

6 boneless skinless chicken breast halves (about 2 lb.)
2 tablespoons oil, divided
1 small onion, chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup Grey Poupon Dijon Mustard
1 tablespoon chopped fresh parsley

Brown chicken on both sides in 1 tablespoon oil in large skillet on medium-high heat. Remove from skillet; keep warm. Cook and stir onion in remaining oil until tender. Whisk in soup and mustard until well blended.

Return chicken to skillet; cover. Reduce heat to low, simmer 10 minutes or until chicken is cooked through. Arrange chicken on serving plate. Stir sauce; spoon over chicken. Sprinkle with parsley. Makes 6 servings