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    You are in: Home / Cookbooks / The Main Event
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    127 recipes in

    The Main Event

    The main course, the heart of the meal.
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    Displaying up to 20 pages of results. To see all results, or register.

    I found this recipe in Fitness Magazine and it sounds pretty tasty (and healthy!)... can't wait to try it!

    Recipe #85039

    29 Reviews |  By KelBel

    A very quick and tasty chicken recipe for 2. Can easily be doubled, tripled or more.

    Recipe #141385

    This comforting recipes goes together in just minutes. Taken from Betty Crocker's Quick & Easy cookbook.

    Recipe #202757

    This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.

    Recipe #69089

    4 Reviews |  By ms_bold

    This is a very easy recipe with a lot of flavor. The english muffins can be replaced with baguettes, french bread, or other base.

    Recipe #85743

    This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.

    Recipe #71557

    Quick and Simple recipe. With a hint of lemon, it compliments almost any entree, or enjoy as a main course. Comes from Light & Tasty.

    Recipe #202224

    What an intriguing and tasty side dish. Anything "stuffed" seems to impress guests.

    Recipe #83346

    From "A Guide to Inspired Meals", a book of recipes from Lipton Sides.

    Recipe #118869

    9 Reviews |  By Tish

    This is definitely a freeze ahead recipe option. You can freeze after you put together and just heat from freezer for approx 20 additional minutes!

    Recipe #17532

    Creamy spinach lasagna, prepared to be lower in fat. Got this recipe from the "Great Tasting Money Saving Meals" cookbook. Putting here for safe keeping until I try it.

    Recipe #203763

    This is a great, light pasta dish with very little oil. Please note to adjust the cooking time if using pasta other than spaghetti. I often omit the olives due to a daughter that doesn't like them and it's still fabulous. You can also adjust the amount of red pepper flakes to your liking. Another variation is to use cherry tomatoes, halved instead of regular tomatoes. My family really enjoys this dish, hope you do too!!

    Recipe #201582

    6 Reviews |  By Derf

    Tasty burger, either serve on a bun of your choice or as patties with mashed potatoes and the juices as a sauce.

    Recipe #39285

    Note: you can use one teaspoon of jarred chopped garlic in place of the cloves if you do not have fresh garlic on hand.

    Recipe #202764

    A weight watchers recipe I obtained from a message board at www.dwlz.com. Per serving of 2 each: 230 calories, 6 gm fat, 2 gm fiber. WW Points per serving : 5 You could also add more veggies to make this more "pot pie-ish". This may change your point count, depending on what you add.

    Recipe #154348

    A petite main dish for four. Sharp cheddar is used in this dish to boost the flavor of the sauce. Don't use reduced fat cheese in this one, it tends to toughen up in this dish.

    Recipe #202558

    Sometimes I just like it simple, & this is another one of those chicken breast recipes I've had around for 25 years & enjoy [both making & eating]! This dish is great over rice, pasta or stuffing!

    Recipe #208530

    12 Reviews |  By Caryn

    A tasty Pampered Chef recipe using a 13 or 15-inch round baking stone. (Fall/Winter 1997 Season's Best Recipe Collection The Pampered Chef)

    Recipe #19068

    For a picture-perfect plate, serve these saucy meatballs over hot cooked spinach egg noodles. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.

    Recipe #210588

    This is a favorite of my family, and I NEVER have leftovers. After endless searching for a quick, easy and flavorful Pot Pie recipe, I gave up and created my own. Cooking time is greatly reduced as the chicken and filling are hot before being placed in the oven. This can be used as a base recipe and is open to endless modifications. We prefer chicken breast but dark meat, turkey, and pork also taste wonderful. Also, using less meat will not detract from the flavor. For thicker sauce, use a cup or a jar of gravy instead of broth. Seasoning measurements are approximate. I hope you enjoy this as much as we do!

    Recipe #210459

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