The Gourmet Tray French Dutch Oven Meals

8/7/2019 The Gourmet Tray French Dutch Oven Meals

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Dutch/French oven Meals

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1. Nestled Breakfast Eggs

2. Baked Chili with a Twist

3. Creative Chicken Stew

4. Deep Blue Stew

5. Potato and White Fish Chowder

6. Grand American Pot Roast

7. Beefy Cabbage Layers

8. All in One Steak Dinner

9. Lime Pepper Steak

10.Simply Chicken and Hash Browns

11.Just Throw it in Chicken

12.Baked Chicken in Spiced Orange Juice

13.Dinner from Frozen in a Flash

14.Turkey and Spinach Quinoa

15.One Pot Turkey Supper16.Turkey Pasta with Spinach

17.One Pot Bean and Sausage Bake

18.Honey Ginger Pork Dinner

19.Minted Pork with Cabbage

20.Rotini with Pork Meatballs

21. Irish One Pot Dinner

22.Dilled Salmon with Vegetables

23.Tuna with Honey Orange Sauce

24. Italian Halibut with Zucchini

25.Tropical Island Seasoned Shrimp

26.Curried Indian Vegetables and Rice27.Baked Barley and Red Peppers

28.Rolled Zucchini Tortillas

29.Macaroni with Cheese and More

30.Sun Dried Tomato and Cheese Pasta

NOTE: Nutritional Information provides are approximate values per serving.

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4/33


Nestled Breakfast Eggs

What You Need:

1 t of ground cumin

6 garlic cloves, sliced thin

1 red onion, sliced thin

1 orange bell pepper, cored seeded and sliced ling

2 russet potatoes cut into small cubes

1/2 t of salt

1/4 t of pepper

1 small head of cabbage, shredded

4 large eggs

4 thick slices of whole grain bread

How to Make It:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.Lightly spray the inside and the lid of a cast iron Dutch oven.

Spread the cumin seeds over the entire bottom of the pan.

Scatter the garlic over the cumin seeds then add the onion, bell pepper and then the potatoes.

Sprinkle the salt and pepper over the top.

Place the cabbage into the pan and make 4 wells to hold each egg.

Carefully break the eggs into the well leaving the yolk intact.

Its okay if part of the eggs leak out of the wells they will still be nestled inside the wells.

Lay a slice of bread over the top of each well.

Cover and bake 32 minutes or until cooked through.

Makes 4 servings

These eggs bake similar to a poached egg. Use whole grain bread or bread with seeds such as sunflower

to give this dish a little texture. Add a glass of juice for a well balanced breakfast.

Preparation Time: approximately 15 minutes

Baking Time: approximately 32 minutes

Total Time: approximately 47 minutes

Nutritional Information:

Calories 420; Fat 12g; Carbohydrates 57g; Cholesterol 426 mg; Sodium 462 mg; Protein 23g; Fiber 6g

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5/33


Baked Chili with a Twist

What You Need:

1 small onion, chopped

1 1/4 C of white rice

1 1/4 C of beef broth

1 (26 oz.) can black beans, rinsed and drained

1 1/2 lbs. ground chuck

1 (4 oz.) can green chilies, drained and diced

1 t of salt

1 t of ground cumin

1 t of dried oregano

2 C zucchini, shredded

1 (14 oz.) can petit diced tomatoes

How to Make It:

Allow the oven to preheat to 450 degrees.

Spray the sides and bottom of a cast iron Dutch oven pan with a non stick cooking spray.

Scatter the onions over the bottom of the pan.

Spread the rice over the onions and pour the water over the rice.

Smooth the rice out into an even layer.

Place the beans into a mixing bowl.

Add the ground chuck, chilies, salt, cumin and oregano and mix until well blended.

Drop the mixture by forkfuls into the pan.

Spread the zucchini over the meat mixture and top with the diced tomatoes.

Cover and bake 45 minutes or until cooked through.

Makes 4 servings

Chili comes in many shapes and sizes and this version is like no other. It has a thick stew like consistency

that is hearty as well as delicious. Use any type of bean including chili beans or kidney beans when making

this dish for your family to try.








6/33


Creative Chicken Stew

What You Need:

1 onion, diced

1 C of white rice

1 2/3 C of chicken broth

1 lb. chicken breasts

1 red bell pepper, cored, seeded and sliced

1 1/3 C of milk

4 garlic cloves, minced

1/2 t cayenne pepper

1/2 t of salt

6 T of creamy peanut butter

4 tomatoes, diced

1 sweet potato, cut into cubes

1 (5 oz.) pkg. frozen spinach

How to Make It:

Spray the inside and the underneath of the lid of a cast iron Dutch oven well with cooking spray.

Preset the oven temperature to 450 degrees allowing the oven to preheat.

Spread the onions over the bottom of the pan.

Place the rice into the pan and pour the broth over the rice.

Stir to coat the rice and then spread into an even layer.

Lay the chicken over the rice and top the chicken with the bell pepper slices.

Pour the milk into a small mixing bowl.

Whisk in the garlic, cayenne and salt.

Ad the peanut butter and stir until the peanut butter dissolves.

Pour the mixture over the top of the chicken and peppers.

Layer in the tomatoes, then the potatoes and top with spinach.

Cover and bake 45 minutes or until the chicken is cooked through.

Makes 4 servings

There are many variations to this recipe. Instead of using regular milk use coconut milk and substitute red

pepper flakes for the cayenne pepper. Instead of adding rice use an extra sweet potato or sliced white

potato. You can also add tiny shrimp along with the chicken for an extra addition.



Total Time: approximately 1 hour




7/33


Deep Blue Stew

What You Need:

2 C rotini pasta

2/3 C of water

1 t of olive oil

16 shrimp, peeled and deveined

1/2 lb. sea scallops

1/2 t of salt

t of pepper

1 small onion, diced

6 garlic cloves, crushed

1 red bell pepper, cored, seeded and cut into slices

1 yellow bell pepper, cored, seeded and cut into slices

4 fresh tomatoes, chopped

1 small zucchini, cut in half lengthwise and cut into slices

2 celery stalks, sliced thin

How to Make It:

Adjust the oven temperature to 450 degrees and spray a Dutch oven pan with cooking spray.

Dump the pasta into the bottom of the pan.

Pour the water over the pasta, stir to coat and spread the pasta into an even layer.

Spread the shrimp and scallops over the top of the pasta.

Sprinkle with the salt and pepper.

Place the onion and garlic over the seafood then layer both types of bell pepper over the top.

Spread the chopped tomatoes over the peppers.

Layer the zucchini slices over the tomatoes.

Scatter the celery over the entire top being sure it covers the top completely.

Cover the pan and bake 45 minutes or until the pasta is tender.

Makes 4 servings

Raw seafood will give this dish a stronger flavor than precooked seafood. Precooked seafood will work

just as well as raw and will not ruin your meal.








8/33


Potato and White Fish Chowder

What You Need:

8 collard green leaves

4 red potatoes, halved and sliced

1/2 t salt

1/4 t of pepper

1 1/2 lbs. cod fillets

14 oz. of fresh clams, shelled

6 mushrooms, sliced thin

4 T of milk

2 t of Old Bay seasoning

How to Make It:


Spray the inside of a cast iron Dutch oven well with a non stick cooking spray.

Coarsely chop the collard greens and set aside.Scatter the potatoes over the bottom of the pan and sprinkle with the salt and pepper.

Place the fish fillets on top of the potatoes.

Drain the clams and reserve the liquid.

Place the clams into the pan and top with the mushrooms.

Place the milk into the bowl with the reserved clam juice.

Add in the Old Bay seasoning and whisk to combine.

Pour the mixture into the pan.

Pack in the collar greens until the pan is full but the lid will still fit tightly.

Cover and bake 35 minutes.

Makes 4 servings

Use any type of white fish such as tilapia or flounder in this chowder. Use shrimp or crabs instead of the

clams and for a heartier dish add a can of corn kernels. Any type of milk can be used including whole, 2%,

skim or even almond milk or heavy cream. It will change the consistency of the broth from a thick broth

when using heavy cream and whole milk to slightly thinner with other types of milk.








9/33


Grand American Pot Roast

What You Need:

3 C of frozen pearl onions

4 large potatoes, halved lengthwise and cut into 1/2 in slices

1 t of salt, divided

1/2 t of pepper, divided

1 1/2 lbs. boneless chuck roast

6 T of tomato paste

2/3 C of beef broth

2 T of Worcestershire sauce

2 C of whole baby carrots

3 C of frozen green beans

8 fresh mushrooms, sliced thick

How to Make It:


Spray the bottom, sides and lid of a cast iron Dutch oven with a non stick cooking spray.

Place the onions and potatoes into the pan and sprinkle half of the salt and pepper over the top.

Place the meat over the vegetables and sprinkle with the remaining salt and pepper.

In a bowl whisk together the tomato paste, beef broth and Worcestershire sauce until well blended.

Pour half of the mixture over the top of the meat in the pan.

Layer the carrots, green beans and mushrooms over the meat.

Pour the remaining sauce over the top of the vegetables.

Cover and bake 50 minutes or until the meat is well done and the vegetables are soft.

Makes 4 servings

The thinner the slice of roast the tenderer it will be. Be sure to choose a good quality roast for tenderness

and flavor. Be careful not to over cook this dish or the meat will become tough. When you get the first

smell of the cooked dish aroma remove it from the oven to keep from overcooking.

Preparation Time: approximately 15m minutes


Total Time: 1 hour 05 minutes





10/33


Beefy Cabbage Layers

What You Need:

1/2 C of pearl barley

1 C of water

1/2 t of salt

1/4 t of pepper

8 intact large green cabbage leaves, divided

2 (14 oz.) cans of diced tomatoes

1 T of lemon juice

2 T light brown sugar

2 eggs

1 onion, chopped

2 carrots, grated

1 1/2 lb. ground beef

1 t of parsley flakes


1/2 C of raisins

How to Make It:


Generously spray the inside and lid of a cast iron Dutch oven with cooking spray.

Place the barley into a strainer.

Rinse the barley under cold water and allow the water to drain.

Pour the barley into the prepared pan.

Pour the water over the barley in the pan and sprinkle in the salt and pepper.

Arrange a single layer of cabbage over the barley.

Drain the tomato juice into a small bowl.

Add the lemon juice and whisk to combine.

Whisk in the brown sugar until dissolved.

Place the eggs into a separate mixing bowl and beat lightly with a fork.

Add the onion, carrot, beef, parsley and garlic.

Mix the ingredients together well with your hands.

Fold the tomatoes into the meat mixture until well combined.

Drop half of the meat mixture in an even layer over the cabbage leaves.

Pour half of the tomato juice mixture over the top then sprinkle with the raisins.

Layer more cabbage leaves over the top in a single layer.

Evenly layer the remaining meat mixture over the cabbage leaves.

Layer any remaining cabbage leaves over the meat.

Pour the remaining tomato juice mixture over the cabbage leaves.

Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings



Total Time: approximately 1 hour 05 minutes




11/33


12/33


Lime Pepper Steak

What You Need:

2 C of white rice

2 C + 2 T of beef broth

1/2 C of lime juice

1 t of cilantro

1 t of oregano

1 t of ground cumin

1 1/2 lbs. round steak

1/2 t of salt

1/4 t of pepper

4 garlic cloves, chopped

1 onion, halved and sliced thin

1 yellow bell pepper, cored, seeded and cut into strips

1 green bell pepper, cored, seeded and cut into strips

1 red bell pepper, cored, seeded and cut into strips

How to Make It:


Generously grease the bottom and sides of a cast iron Dutch oven with olive oil.

Place the rice and broth into the pan and stir to coat the rice well.

Pour the lime juice into a mixing bowl.

Stir in the cilantro, oregano and cumin until blended in well.

Place the steak into the pan and season with the salt and pepper.

Pour half of the lime juice mixture over the steak.

Place the garlic and onions onto the steak.

Scatter the bell peppers over the top.

Pour the remaining lime juice mixture over the top.

Cover and bake 45 minutes or until the steak is cooked the way you like.

Makes 4 servings

If your piece of steak is thick you may need to cook this meal up to 6 minutes longer. Check the steak

after the 45 minutes and if it is not cooked the way you like it continue to bake an additional 6 minutes

and check it again.







13/33


Simply Chicken and Hash Browns

What You Need:

1 (16 oz.) bag of frozen hash browns

2 lbs. chicken breasts

1/2 t of salt

1/4 t of pepper

1 (12 oz.) bag of frozen peas and carrots

1 (6 oz.) can of sliced mushrooms, drained well

How to Make It:


Spray the lid and inside of a cast iron Dutch oven well with a non stick cooking spray.

Spread the frozen hash browns over the bottom of the pan.

Lay the chicken pieces of the potatoes and sprinkle evenly with the salt and pepper.

Add the bag of frozen peas and carrots and top with the sliced mushrooms.Cover and bake 40 minutes or until the chicken is cooked through.

Makes 4 servings

Want a bit more flavor? Add a few halved garlic cloves underneath and around the chicken before adding

the peas and carrots. You may also make this dish a little Italian by rubbing the chicken pieces with Italian

dressing instead of sprinkling with the salt and pepper.








14/33


Just Throw it in Chicken

What You Need:

1 small onion, sliced thin

1 (28 oz.) can tomatoes

1 t dried basil

1 t dried oregano

1 t dried marjoram

2 C of bow tie pasta

1 1/2 lbs chicken thighs

1/2 t salt

1/4 t of pepper


1 C of carrots, sliced

1 C of cauliflower florets

1 green bell pepper, cored, seeded and cut into thin strips

How to Make It:

Set the oven temperature to 450 degrees allowing the oven to preheat.

Use a non stick cooking spray and coat the bottom and sides of a cast iron Dutch oven.

Spread the onions evenly over the bottom of the pan.

Drain the tomatoes, reserving the juice and setting the tomatoes aside.

Add enough water to the tomato juice to equal 1 C.

Add in the basil, oregano and marjoram and stir until blended in well.

Place the pasta into the pan and pour 3/4 C the tomato juice mixture over the pasta.

Put the chicken over the pasta and sprinkle with the salt and pepper.

Scatter the garlic over the top of the chicken.

Spread the tomatoes over the chicken.

Layer in the carrots, cauliflower and bell pepper.

Pour the remaining tomato juice mixture over the top of the vegetables.


Makes 4 servings

This dish can be made using just about any type of vegetable. Mix and match corn, green beans, broccoli,

zucchini, squash or even eggplant to a just throw it in there easy dinner meal.







15/33


Baked Chicken in Spiced Orange Juice

What You Need:

1 t cumin seeds

1 1/2 lbs. chicken breasts

1/2 t of salt

1/4 t of pepper


1 potato, cut into 1 inch cubes

1 bell pepper, cored, seed and cut into wedges

1 small yellow summer squash, cut into chunks

3 C of broccoli florets

6 T of wine vinegar

6 T of orange juice

1 t of oregano

1 t of paprika

1/2 t of allspice1/4 t of red pepper flakes

How to Make It:

Spray the lid and the inside of a cast iron Dutch oven with cooking spray.


Spread the cumin seeds over the bottom of the prepared pan.

Lay the chicken over the seeds and season with the salt and pepper.

Spread the garlic over the chicken.

Layer in order the potatoes, bell pepper, squash and broccoli over the chicken.

Pour the vinegar into a mixing bowl.

Add the orange juice and whisk lightly.

Add in the oregano, paprika, allspice and pepper flakes and whisk until well combined.

Pour the mixture over the chicken and vegetables.

Cover the pan and bake 45 minutes or until the chicken is thoroughly cooked.

Makes 4 servings

There is no need to peel the potatoes before cutting them into the cubes. The skins hold most of the

nutrients found in potatoes. You may also substitute sweet potatoes for the white potatoes if you prefer.

You can also substitute pork for the chicken or if you are looking for a vegetarian dish use seitan, a wheat

product usually found with the tofu in most supermarkets.


Baking Time: approximately 45 minutesTotal Time: approximately 1 hour




16/33


Dinner from Frozen in a Flash

What You Need:

1 (16 oz.) pkg. frozen hash browns

1/2 t salt

1/4 t of pepper

1 1/2 lbs. frozen chicken breasts

1/2 C teriyaki sauce

1 (16 oz.) bag of frozen mixed vegetables

How to Make It:

Adjust the oven to 450 degrees allowing it to preheat.

Spray a cast iron Dutch oven well with a non stick cooking spray.

Place the frozen hash browns into the bottom of the pan and sprinkle with the salt and pepper.

Lay the frozen chicken breasts over the top of the potatoes.

Pour the teriyaki sauce over the chicken.Dump in the bag of frozen vegetables.


Makes 4 servings

Dont like all the fuss of preparing a meal? Try this quick and easy recipe. Everything comes right out of

the freezer and goes directly into the pan. Use any type of frozen vegetables you have on hand. To make

the potatoes a little creamier add 1/4 cup of water, milk or chicken broth before adding the chicken.




Nutritional Information: (approximate values per serving)




17/33


Turkey and Spinach Quinoa

What You Need:

1 1/2 C of quinoa grain

2 C of chicken broth

1 t ground cumin

1 1/2 lb. turkey tenderloin

1/4 t of salt

2 scallions, sliced

2 mild green chilies, stemmed, seeded and chopped

1 squash, halved lengthwise and sliced

2 C of fresh spinach leaves, roughly chopped

1 red bell pepper, cored, seeded and sliced

1 C of salsa

How to Make It:

Adjust the oven temperature to 450 degrees.

Spray a cast iron Dutch oven with cooking spray.

Pour the quinoa into the prepared pan.

Add the chicken broth and cumin and stir until the cumin is dissolved.

Place the turkey into the pan.

Sprinkle in the salt.

Add the scallions and green chilies.

Layer the squash into the pan.

Spread the spinach leaves over the squash.

Scatter the bell pepper slices over the spinach.

Spread the salsa out evenly over the top.

Cover and bake 30 minutes or until the vegetables are fork tender.

Makes 4 servings

Quinoa is a light grain with a light nutty flavor. It can be found in most supermarkets in the pasta/rice

sections. If you prefer a little more bit to your dish use jalapeno peppers instead of the green chilies.








18/33


One Pot Turkey Supper

What You Need:

1 lb. boneless turkey breast

1/4 t of salt

2/3 C of frozen cranberries

2/3 C of orange marmalade

1 t of lemon juice

1/8 t of pepper

1/2 C of walnuts

1/2 C of turkey broth

2 C of pearl onions

1 large sweet potato cut in 1/4 inch slices

3 C of frozen cut green beans

1 t of dried sage

How to Make It:

Preset the oven temperature to 450 degrees and allow the oven to preheat.

Spray the bottom, sides and lid of a cast iron Dutch oven with a non stick cooking spray.

Place the turkey breast into the bottom of the pan and sprinkle the top evenly with the salt.

Place the cranberries into the blender and blend until small chunks.

Add in the marmalade, lemon juice and pepper and pulse a couple of time to mix.

Add the walnuts and broth and pulse until the walnuts are chopped into bite size pieces.

Pour half of the mixture over the top of the turkey.

Add the onions and sweet potato slices.

Pour the remaining cranberry sauce over the top of the onions and potatoes.

Spread the green beans over the top and sprinkle with the sage.

Cover and bake 35 minutes or until the turkey is cooked through.

Spread the sauce over each serving.

Makes 4 servings

This is a Thanksgiving meal all in one pot and is a great way of inducing a special meal into our everyday

life without spending hours in the kitchen. The turkey, cranberries and green beans may be fresh or

frozen. If using frozen ingredients there is no need to thaw, it wont change the amount of cooking time.

You may also use dried cranberries and if youre in a pinch use orange juice with pulp instead of the

marmalade.







19/33


Turkey Pasta with Spinach

What You Need:

3 C of macaroni

1 (28 oz.) cans of tomatoes


1/2 t of salt

1/4 t of pepper

1 t of olive oil

1/2 of an onion, chopped

1 t of basil

1 t of oregano

1 lb. of ground turkey

3 large handfuls of fresh spinach

How to Make It:

Light oil a cast iron Dutch oven pan with olive oil.


Place the macaroni into the bottom of the pan.

Drain the tomatoes into a measuring cup and add enough water to make 1 1/3 C.

Add 1/3 of the garlic, the salt and pepper to the tomato juice mixture and stir to blend.

Pour the liquid over the macaroni and stir to coat well.

Place the tomatoes into a mixing bowl and add the remaining garlic.

Stir in the onion, basil and oregano until combined.

Crumble the ground meat into the bowl and mix with your hands until all the ingredients are blended

together well.

Drop forkfuls of the meat mixture into the pan.

Top with the spinach leaves.

Cover the pan and bake 45 minutes or until the macaroni is soft.

Makes 4 servings

Any type of ground meat will work well with this recipe including ground pork. 2 (10 oz.) pkgs. of frozen

spinach may be used in place of the fresh spinach. Add it to the meat mixture before mixing instead of

adding last.




Nutritional Information:Calories 425; Fat 14g; Carbohydrates 51g; Cholesterol 43 mg; Sodium 512 mg; Protein 21g; Fiber 5g


20/33


One Pot Bean and Sausage Bake

What You Need:

1 onion, halved and sliced thin


2 (14 oz.) cans of Great Northern beans, rinsed and drained

2 t dried thyme

1 t celery seeds

1/2 t of salt

1/4 t of pepper

6 (1 lbs.) sausage links

1 zucchini, sliced thin

2 (14 oz.) cans diced tomatoes, drained

How to Make It:

Set the oven temperature to 450 degrees allowing the oven to preheat.Spray the lid, sides and bottom of a cast iron Dutch oven with a non stick cooking spray.

Scatter the onions over the bottom of the pan.

Scatter the garlic over the onions.

Place the beans into the pan and spread them out into a smooth layer.

Sprinkle the beans with the thyme, celery seeds, salt and pepper

Lay the sausage links in a single layer over the beans.

Add the zucchini and tomatoes.

Cover the pan and bake 35 minutes or until the beans are tender the sausage is cooked through.

Makes 4 servings

Any type of pork sausage links works well in this dish but if you want to make it a low fat dish use turkey

sausage instead. 5 or 6 fresh tomatoes, chopped may be used in place of the canned tomatoes if you

prefer.





Calories 373; Fat 19g; Carbohydrates 29g; Cholesterol 40g; Sodium 875 mg; Protein 24g; Fiber 9g



21/33


Honey Ginger Pork Dinner

What You Need:

1 1/2 lb. pork tenderloin

1/2 t salt

1/4 t of pepper

1/2 C of honey

6 T of Dijon mustard

1 t ground ginger

1 t ground cinnamon

1/2 t ground cloves

10 small new potatoes

4 carrots, sliced into coins

3 C of frozen cut green beans

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.


Place the meat into the pan.

Season the meat with the salt and pepper.

Place the honey into a small mixing bowl.

Whisk in the mustard, ginger, cinnamon and cloves until well blended.

Pour the mixture over the top of the meat.

Place the potatoes into the pan.

Add the carrots and green beans.

Cover the pan and bake 45 minutes or until the pork is completely cooked through.

Makes 4 servings

This kid friendly dinner is low in fat and filled full of nutrients. You can substitute, chicken breasts, turkey

breast or even salmon into this recipe if you prefer.








22/33


Minted Pork with Cabbage

What You Need:

2 C of jasmine rice

2 C of vegetable broth

1 T of grated lime zest

1 T of grated lemon zest

1/2 C lime juice

2 T of lemon juice

2 T of soy sauce

2 T of rice vinegar

3 t of light brown sugar

2 t of jalapeno pepper, minced

4 scallions, chopped

1 bell pepper, cored, seeded and diced

1 C of fresh mint, chopped

1 1/2 lb. ground pork1/2 head of cabbage, chopped

1 C of snow peas

How to Make It:


Spray a cast iron Dutch oven generously with a non stick cooking spray.

Dump the rice into the pan and cover with the vegetable broth.

Spread the rice into an even layer over the bottom of the pan.

Place both types of zest, the lime and lemon juice, soy sauce, vinegar and brown sugar into a mixing bowl.

Whisk to blend the ingredients together well, making sure the sugar has completely dissolved.

Fold in the jalapeno pepper, scallions, bell pepper and mint.

Crumble the ground pork into the mixture and mix until blended together well.

Drop the meat mixture into the pan by forkfuls, without packing them together too tightly.

Layer in the cabbage and top the cabbage with the snow peas.

Cover and bake 45 minutes or until the meat is done and the cabbage is tender.

Makes 4 servings

Jalapeno peppers will give your dish a spicy flare. You can substitute Serrano, Anaheim or any other type

of pepper that you prefer.







23/33


Rotini with Pork Meatballs

What You Need:

3 c of rotini pasta

1 t olive oil

2/3 C of water

1 lb. ground pork

1 large egg, lightly beaten

1/2 C of bread crumbs

1/2 t of salt

1/4 t of pepper

2 (12 oz.) jars of marinara sauce, divided


1 small zucchini, halved lengthwise and cut into slices

1 yellow bell pepper, cored, seeded and cut into strips

How to Make It:

Adjust the oven temperature to 450 degrees and allow the oven to preheat.

Generously spray a cast iron Dutch oven with a non stick cooking spray.

Place the pasta into the pan and drizzle with the olive oil.

Pour the water into the pan and stir to coat the pasta well.

Place the ground pork into a mixing bowl.

Add the egg, bread crumbs, salt and pepper and mix until well blended.

Shape the mixture into meatballs and place into the pan.

Pour 1 jar of marinara sauce into the pan.

Layer the carrots, zucchini and bell pepper strips into the pan.

Pour the second jar of sauce over the vegetables.


Makes 4 servings

Any type of pasta may be used in this recipe. If you prefer you may use ground beef, ground turkey or

ground chicken to create these tasty meatballs.







24/33


Irish One Pot Dinner

What You Need:

1 large onion, halved and sliced thin

2 celery stalks, sliced thin

2 lbs. deli corned beef, sliced thick

2 large russet potatoes, unpeeled and cut into 1/2 in. cubes

2 C of carrots, sliced

1 head of green cabbage, chopped

1/2 C of beef broth

1/4 t of allspice

1/4 t of salt

1/4 t of pepper

2 bay leaves

How to Make It:


Set the oven temperature to 450 degrees and preheat the oven.

Separate the onion slices and layer into the bottom of the prepared pan.

Scatter the celery over the onions.

Place the corned beef over the top of the onions and celery.

Layer the potatoes over the meat.

Scatter the carrots over the potatoes.

Stuff as much cabbage into the pot as it can hold.

Pour the beef broth into a measuring cup.

Add the allspice, salt and pepper and whisk until there are no lumps.

Pour the mixture over the top of the cabbage.

Place the bay leaves into the pan.

Cover and bake 30 minutes.

Remove the bay leaves and spoon the sauce over each serving.

Makes 4 servings

Raw corned beef can be used in place of the deli corned beef. If you are using deli corned beef, be sure it

is sliced thick to keep it from becoming a crumbly mess. If you would like more sauce add more beef

broth to your pan. The amount will depend on how juicy you want your dish so add about 2 T at time

until it is just the right amount.







25/33


Dilled Salmon with Vegetables

What You Need:


1 1/4 lb. salmon fillet

2 t olive oil

1/2 t salt, divided

1/4 t of pepper, divided

3 garlic cloves, sliced thin

1 lemon, sliced thin

10 whole fresh dill sprigs, divided

10 red potatoes, sliced thin

4 carrots cut into strips

1 zucchini, cut into sticks

2 celery stalks, sliced

1 cucumber, cut into sticks

How to Make It:

Allow the oven to preheat to 450 degrees

Spray the inside and lid of a cast iron Dutch oven with a non-stick cooking spray.

Layer the scallions into the bottom of the pan.

Place the salmon fillet onto of the scallions, skin side down.

Drizzle the olive oil over the top of the salmon fillet.

Sprinkle half of the salt and half of the pepper over the salmon.

Add the garlic.

Place the lemon slices over the top of the salmon.

Place half of the dill sprigs over the lemon slices.

Scatter the potatoes into the pot.

Place the potatoes, carrots, zucchini and celery into the pot.

Place the remaining dill sprigs over the top.

Sprinkle with the remaining salt and pepper.

Cover the pan and bake 40 minutes or until the salmon is tender.

Makes 4 servings

Adding the olive oil to the fillet will result in a less dense fillet. If you prefer a richer salmon flavor instead

of the oil add a 3 or 4 pats of batter to the top of the fillet before adding the remaining ingredients.







26/33


Tuna with Honey Orange Sauce

You Need:

3 T of sesame oil, divided

1 C of couscous

1 C + 2 T of chicken broth

2 (4 oz.) tuna steaks, chopped

1/2 C of orange juice

4 t of honey

6 T of soy sauce


4 T of toasted sesame seeds

1/2 t of ginger


1 small yellow squash, sliced thin

How to Make It:

Allow the oven to preheat to 450 degrees and drizzle 1 1/2 T of the oil over the bottom of the pan.

Spread the couscous over the bottom of the pan.

Pour the broth into the pan and stir to coat the couscous.

Spread the couscous into an even layer.

Drizzle the tuna with 1/2 T of the sesame oil and place into the pan.

Place the orange juice, honey and soy sauce into a small bowl.

Add the remaining sesame oil and whisk until well blended.

Stir in the garlic, sesame seeds and ginger and pour half of the mixture over the ingredients in the pan.

Layer in the broccoli and squash and pour the remaining orange juice mixture over the vegetables.

Cover and bake 45 minutes or until the vegetables are tender.

Makes 4 servings

Make this meal simple by using frozen tuna steaks. Just place the frozen tuna into the pan without

thawing. They will cook with out adding any extra baking time. If you prefer, you can make this dish using

salmon or halibut. Not that crazy about fish? Try it with pork, turkey or steak instead.








27/33


Italian Halibut with Zucchini

What You Need:

1 C of brown rice

2 C of vegetable broth

1 1/2 lbs. halibut fillets

4 T of olive oil

2 T of soy sauce

1 t garlic minced

1 t of red pepper flakes

2 T of sun dried tomatoes

3 C of cauliflower florets

1 zucchini, halved horizontally and cut into half moons

1/2 t of salt

8 mushrooms, sliced

How to Make It:

Preset the oven temperature to 450 degrees and spray a Dutch oven pan with olive oil cooking spray.

Place the rice into the pan.

Add the vegetable broth and stir to coat the rice well.

Lay the fish fillet over the rice.

In a mixing bowl whisk together the olive oil and soy sauce.

Stir in the garlic, red pepper flakes and tomatoes.

Pour half of the mixture over the fillets.

Add the cauliflower and zucchini to the pan.

Sprinkle the salt over the vegetables and pour the remaining olive oil mixture over the top.

Spread the mushrooms evenly over the coated vegetables.


Makes 4 servings

You may use any type of flavored oil or peanut oil in this recipe.








28/33


Tropical Island Seasoned Shrimp

What You Need:

1/2 of an onion, sliced thin

6 garlic cloves, crushed

1 t of ginger

1 sweet potato, halved lengthwise and sliced into 1/4 in. pieces

1 1/2 lbs. shrimp

3 bananas cut into 1/4 in. slices

1 bell pepper, cored, seeded and cut into thin strips

1/2 T of water

1 T of sugar

1 t red pepper flakes

4 T of white vinegar

1/2 t salt

1/4 t pepper

1 (10 oz.) pkg. frozen spinach1 (14 oz.) can diced tomatoes, drained well

How to Make It:


Coat the inside of a cast iron Dutch oven with a non stick cooking spray.

Scatter the onions and garlic into the bottom of the pot.

Sprinkle evenly with the ginger.

Place the sweet potato slices over the onions and garlic.

Layer the shrimp over the potatoes.

Arrange the bananas over the shrimp and slide the bell pepper strips between the banana slices.

Place the water into a measuring cup.

Add the sugar, red pepper flakes and vinegar.

Whisk until the sugar has completely dissolved.

Stir in the salt and pepper.

Pour have of the seasoned water over the ingredients in the Dutch oven.

Layer the spinach into the pan and top the spinach with the tomatoes.

Pour the remaining seasoned water over the top.


Makes 4 servings

The bananas are what give this dish its tropical taste. Be sure to remove any brown spots from the

bananas before slicing them. For a little spice add a chopped Serrano pepper in with the onions and

garlic. Because sweet potatoes differ so much in size only use enough to make a single layer over theonions and garlic.







29/33


Curried Indian Vegetables and Rice

What You Need:


1 small onion, halved and sliced

2 jalapeno pepper, stemmed, seeded and chopped

2 C of instant brown rice

2 C + 2 T of vegetable broth

1 t ground cumin

1 t ground turmeric


2 parsnips, sliced into coins

1 zucchini, halved and cut into 1/2 in. slices

3 C of frozen peas

How to Make It:

Set the oven control to 450 degrees allowing the oven to preheat.Coat the inside and the lid of a cast iron Dutch oven with cooking spray.

Scatter the garlic, onions and jalapeno into the bottom of the pan.

Spread the rice evenly over the top.

Pour the broth into a bowl.

Add the cumin and turmeric and whisk until blended in well.

Pour 3/4 of the mixture over the top of the rice.

Stir to coat the rice well with the liquid then spread the rice out evenly.

In order layer the carrots, parsnips, zucchini and then the peas.

Pour the remaining broth into the pan.


Makes 4 servings

White rice may be used in place of the brown rice if you prefer. You can also mix up your vegetables. Add

corn, potatoes or even squash to make this dish something different every time you make it.








30/33


Baked Barley and Red Peppers

What You Need:

1/2 C of pearl barley

1 C vegetable broth

2 C feta cheese, crumbled


1/2 C roasted red peppers packed in oil

1 red bell pepper, cored, seeded and cut in strips

1 T of lemon juice

4 Portobello mushrooms, sliced thin

3 C of spinach, roughly chopped

How to Make It:


Spray the inside of a cast iron Dutch oven with a non stick cooking spray.Place the barley into the bottom of the pan.

Pour the vegetable broth over the barley and spread the barley out into an even layer.

Scatter the cheese and garlic over the barley.

Layer the roasted peppers and the bell pepper strips into the pan.

Drizzle the lemon juice over the peppers.

Spread the mushrooms over the top of the peppers.

Stuff as much spinach into the pan as you can fit and still have a tight fitting lid.

Bake 45 minutes or until the barley is tender.

Makes 4 servings

The sweet addition of both roasted and fresh peppers along with the salty feta cheese makes for a

scrumptious side dish. Serve this dish with white fish, seafood or chicken.








31/33


Rolled Zucchini Tortillas

What You Need:


1 large zucchini, quartered lengthwise and cut into 1 inch slices

2 T fresh cilantro, chopped

1 yellow bell pepper, cored, seeded and cut into 1/2 inch strips

1 (8 oz.) pkg. mozzarella cheese, finely shredded and divided

1 (26 oz.) can pinto beans, rinsed and drained

3 green chilies, stemmed, seeded and chopped

3 tomatoes, chopped

4 fresh oregano sprigs

4 whole wheat tortillas

How to Make It:

Allow the oven to preheat to 450 degrees.Spray a cast iron Dutch oven well with a non stick olive oil cooking spray.

Scatter the scallions over the bottom of the pan.

Layer the zucchini slices over the scallions and sprinkle with the cilantro.

Spread the bell pepper strips over the zucchini.

Sprinkle half of the cheese evenly over the top.

Spread the pinto beans evenly over the cheese.

Scatter the green chilies over the beans.

Spread the tomatoes over the top of the beans and add the remaining cheese.

Tuck the oregano sprigs into the crevices.

Spritz both sides of the tortillas lightly with the olive oil spray.

Cut the tortillas in half and roll each half.

Lay the tortillas rolls over the top of the other ingredients.


Makes 4 servings

This dish can be made with any type of cheese. If you need to make this dish a nondairy healthier dish

use soy cheese substitutes instead of real cheese. This will help reduce the amount of saturated fats in

this side dish.


Bake Time: approximately 35 minutes


Nutritional Information:Calories 500; Fat 39g; Carbohydrates 66g; Cholesterol 50 mg; Sodium 153 mg; Protein 30g; Fiber 16g



32/33


Macaroni with Cheese and More

What You Need:

4 C of macaroni

1 1/3 C of water

1 T olive oil

1 (8 oz.) pkg. cheddar cheese, shredded and divided

1 (8 oz.) pkg. mozzarella cheese, shredded and divided

5 garlic cloves, chopped and divided

1 t dried oregano, divided

1/2 t salt

1/4 t of pepper

2 yellow bell pepper, cored, seeded and cut into thin strips


3 C of loosely packed fresh spinach, shredded

3 plum tomatoes, chopped

How to Make It:

Set the oven temperature to 450 allowing the oven to preheat.


Pour the macaroni into the prepared pan.

Add the olive oil to the water in the measuring cup and stir until combined.

Pour the mixture over the macaroni and stir until the macaroni is well coated.

Spread the coated macaroni evenly over the bottom of the pan.

Place both types of cheese into a mixing bowl and toss to combine.

Sprinkle half of the cheese mixture over the macaroni.

Scatter half of the garlic over the cheese.

Sprinkle half of the oregano and all of the salt and pepper evenly over the top.

Layer the bell pepper strips into the pan.

Spread the broccoli over the bell peppers.

Cover with the remaining cheese.

Sprinkle the remaining garlic and oregano over the cheese.

Top with spinach and the tomatoes.

Cover and bake 30 minutes or until the cheese has completely melted and the macaroni is tender.

Makes 4 servings

Be careful not to over bake this dish. It will cause the macaroni and cheese to form a crusty layer along

the bottom and lower sides. Any type of shredded cheese will work including Monterey Jack, Swiss or

Parmesan.







33/33

Sun Dried Tomato and Cheese Pasta

What You Need:

1/2 C of pine nuts

4 C of tubular pasta

1 1/3 C of water

1 t of olive oil

1/2 red onion, sliced

8 oz. soft goat cheese

1/2 C oil packed sun dried tomatoes, chopped

1/2 t of red pepper flakes

1 t basil

6 T of balsamic vinegar

10 mushrooms, sliced

10 kale leaves, stemmed and chop roughly

How to Make It:

Allow the oven to preheat to 450 degrees and spray the inside and lid of a cast iron Dutch oven with a non

stick cooking spray.

Spread the pine nuts in an even layer on a cookie sheet.

While the oven is preheating place the pine nuts in the oven and toast for 3 minutes or until golden,

stirring a couple of time for even toasting.

Remove the pine nuts and set aside to cool slightly.

Dump the pasta into the bottom of the prepared Dutch oven.

Pour the water over the pasta and stir to make an even layer.

Scatter the onion slices over the pasta then add the cheese.

Spread the tomatoes over the top and sprinkle evenly with the red pepper flakes and basil.

Pour the vinegar into the pan.

Add in the mushrooms and pine nuts.

Fill the pan with as much of the kale as you can fit in and still have a tight fitting lid.

Bake 45 minutes or until the pasta is tender.

Makes 4 servings

This is a tasty pasta side dish that can be added to any meal. Want to make it the main course? Add strips

of prosciutto or salami to the pan before adding the tomatoes.






The Gourmet Tray French Dutch Oven Meals

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