Dinner Recipes

Giant Salad

In the summer, I love to make a large salad for dinner and in the winter a side salad is a great addition to most meals. Because I find serving only greens to be amazingly boring, I add whatever I can find in the fridge. Different flavors and textures bring great joy to my taste buds. Note: use full-fat salad dressing because low-fat dressings have more carbohydrates.

Pick one or more items from each of the six categories:

  • Meat — Chicken, turkey, ham, beef, tuna, salmon
  • Boiled eggs
  • Cheese, any type — My favorite is goat cheese, slightly warmed in the microwave
  • Fruit — Strawberries, blueberries, raspberries, dried cherries, dried cranberries, apple, pear
  • Vegetables — Green/red/orange peppers, celery, tomato, broccoli, cauliflower, onion, avocado, carrot, radish, green beans, mushrooms
  • Nuts — Walnuts, pecans, peanuts, cashews, and my favorite, pine nuts

Some tasty combos:

  1. Greens, chicken, goat cheese, pine nuts, celery, red pepper, and dried cherries.
  2. Greens, chicken, parmesan cheese, walnuts, celery, red pepper, carrots, and dried cherries.
  3. Greens, ham, turkey, boiled egg, broccoli, cauliflower, apple, and walnuts.
  4. Greens, roast beef, cheddar, strawberries, celery, onion, broccoli, cauliflower, and walnuts.
  5. Greens, chicken, cheddar cheese, avocado, celery, red pepper, pecans, and dried cherries.


  • Spaghetti Squash
  • 1 pound ground beef
  • 1 onion, chopped
  • 16 ounces spaghetti sauce
  • 15-ounce container cottage cheese
  • 1 egg
  • 2 – 4 cups mozzarella cheese, shredded
  1. Bake spaghetti squash for one hour; remove from shell and sauté in coconut oil. Brown the ground beef with the onion. Add spaghetti sauce and sautéed spaghetti squash to cooked ground beef. In a separate bowl, mix the cottage cheese with the egg.
  2. Layer in a 13 x 9-inch pan, as follows:
    1. Meat mixture
    2. Cottage cheese mixture
    3. Mozzarella cheese
    4. Meat mixture
    5. Mozzarella cheese
  3. Refrigerate for 24 hours. Bake covered for one hour at 350 degrees. Serve with salad.

Chicken and Squash Stew

  • One roasted chicken from the grocery store. Remove skin and meat from bones; dice.
  • Sauté together:
    • 4 cups of squash, any variety, peeled and diced
    • 2 cups green beans, fresh or frozen
    • 2 stalks celery, chopped
    • 1 orange or red pepper, seeded and diced
    • 1 onion, diced
  • Add chicken and veggies to a large pot with 8 cups of chicken broth. Simmer all day, stirring occasionally.

Pizza Pie

  • 1 pound ground beef or 5 chicken breasts
  • Onion, diced
  • 14 ounces pizza sauce
  • Mozzarella cheese, shredded
  • Your favorite pizza toppings

Brown ground beef with one onion or bake 5 chicken breasts and dice. Mix with 14 ounces of pizza sauce. Place in baking dish; top with your favorite pizza toppings and cheese. Bake at 350 degrees for one hour.

Beef Soup

Roast a three-pound boneless roast beef in a covered baking pan at 350 degrees for one and one half hours. Before roasting, top with Montreal Steak Seasoning. Dice when cooled and place in large pot with seven cups of beef broth.


  • 1 onion, diced
  • 1 red pepper, seeded and diced
  • 2 stalks of celery, chopped
  • 8 ounces of mushrooms, sliced
  • 1 small sweet potato, diced

Add sautéed veggies to the large pot. Simmer for at least two to three hours or all day, stirring occasionally. 30 minutes before serving, add 1 teaspoon each of basil and thyme.

Taco Casserole

  • One pound ground beef
  • One medium onion, diced
  • One green pepper, seeded and diced
  • Taco Seasoning, your choice
  • 16-oz can black beans, drained and rinsed
  • Tomato, chopped
  • Lettuce
  • Sour cream
  • Cheese, shredded
  • Salsa

Brown ground beef with onion and green pepper. Add one package of taco seasoning with recommended amount of water. Mix in rinsed black beans. Place mixture in a baking dish and cover with a layer of chopped tomatoes. Top with shredded cheese. Bake at 350 degrees for one hour. Serve with sour cream, salsa, and chopped lettuce.