Meal Type-Dinner

Collection by Grandma Cindy

Turkey Pot Pie I

Rating: 4.5 stars 1085
A perfect way to use leftover turkey. This pie tastes yummy, and will feed up to eight hungry people.

Turkey Tetrazzini I

Rating: 4 stars 100
This is a great recipe for leftover turkey. Even those who say they don't like turkey will eat this. May be assembled in advance and frozen: heat covered dish at 350 degrees F (175 degrees C) for 1 1/2 hours.

Swedish Cured Pork Loin

Rating: 4.5 stars 65
This is a delicious, easy to prepare main dish that is a little different. The meat is cured overnight in a dry rub of sugar, salt, cumin and cardamom. Be sure not to over cook or the meat will be dry.

Chicken Breasts with Herb Basting Sauce

Rating: 4.5 stars 683
Baked bone-in chicken breasts with a flavorsome garlic and herb basting sauce. Can also be made with skinless, boneless chicken.

Pork Tenderloin with Creamy Herb Sauce

Rating: 4.5 stars 327
This herbed wine cream sauce for pork tenderloin is very rich, without all of the fat and calories! It accompanies an easy and savory pork tenderloin dish. Serve with garlic mashed potatoes.

Slow Cooker Ham

Rating: 4.5 stars 1427
This delicious slow cooker ham sensation requires just two ingredients!

Slow Cooker French Onion Soup

Rating: 4.5 stars 409
Warm onion soup topped with cheesy toasted bread and broiled until bubbly.

Chicken Paillard

Rating: 4.5 stars 38
This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.

Terrific Turkey Tetrazzini

Rating: 4.5 stars 25
Leftover turkey gets a boost in this tetrazzini variation--turkey in a creamy mushroom sauce is mixed with cooked spaghetti, topped with Parmesan cheese, and baked until golden and bubbly.
Sponsored By Kikkoman

Easy Marinated Pork Tenderloin

Rating: 4.5 stars 814
Roast pork tenderloin that has been marinated in soy sauce, garlic, and honey mustard.

Pan-Fried Dover Sole

Rating: 4.5 stars 27
I created this recipe by combining a tasty sole fish with a cracker crumb coating, adapted from the way that I used to pan-fry the fish I caught from the lake as a kid in Northern WI.