Easy-to-make and easy to serve Entree Recipes for your baby shower food menu. Discover simple and time saving recipes to serve for The Main Course for great baby shower food ideas!
Main Course Recipes For Your Baby Shower
Including A Main Course On Your Baby Shower Food Menu?
If so, we've found some traditional ... and not-so-traditional entree recipe ideas. We've also include healthy versions of favorite recipe classics in video form and also written so you can easily print them.
It can be as easy as serving a crock pot of chili with tortilla chips, or as extensive as a five course meal.
Whichever you choose, remember to keep in mind that you want to spend time with your guests and not a slave to the kitchen!
If you're planning a large meal, remember to serve it buffet style, unless you have hired some help. Remember our warming tray tip ...
Tip: When serving a large crowd you don't want to be glued to the kitchen. Use main entree recipes you'll be able to keep warm with a Buffet Server Warming Tray and Dish. These are perfect for serving your guests and keeping your hot foods at a safe temperature.
8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
1/2 cup fig preserves
1 egg mixed with 1 tablespoon water, for egg wash
Preheat oven to 400 degrees F.
Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.
For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.
Entree Recipe Yield: 8 servings as party offering or 4 as entree
Herbed Chicken in Pastry
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1 tablespoon water
Ground black pepper (optional)
4 skinless, boneless chicken breast halves (about 1 pound)
2 tablespoons butter
1 container (4 ounces) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing.
Entree Recipe Yield: 8 servings (cut in half) as party offering or 4 (whole) as entree
1 egg, beaten with 1 tablespoon water, for egg wash
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
Entree Recipe Yield: 6 servings
Healthy And Tasty Entree Recipes A Healthy Twist On Comfort Foods :)
Meatloaf? Pot Pie? Burgers? Mac and Cheese? Chili?
For A Baby Shower?
When Serving An Entire Meal, Why Not Add Some "Comfort Food" entree recipes ... What's Mom-To-Be "Craving"?
New Classic Meatloaf
1 tablespoons olive oil
1 small onion, diced (1 cup)
8 ounces white button mushrooms, finely diced
1 small carrot, finely grated
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1 clove of garlic, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds extra-lean ground beef (90% lean or higher)
3/4 cup quick-cooking oats
2 large eggs, beaten
2 teaspoons Worcestershire sauce
1 8-ounce can no-salt added tomato sauce
1 Tablespoon prepared mustard
1 tablespoon unsulphered molasses
Preheat the oven to 350 degrees.
Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced
1 1/2 cups lowfat milk
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup peas, thawed if frozen
1 1/2 tablespoons fresh thyme leaves
For the biscuit crust:
1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
1/2 cup lowfat buttermilk
To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.
Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl. .
Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.
To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.
Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1/2 teaspoon freshly ground black pepper
1 1/4 pounds lean ground turkey breast
1/4 teaspoon salt
4 whole-wheat burger buns
1/4 English cucumber, thinly sliced
4 small leaves romaine lettuce, hard ribs removed
In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.
Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
Entree Recipe Yield: 8 servings
Three Bean and Beef Chili
Another delicious healthy alternative to Classic entree recipes. Serve in a crock pot to keep it warm.
1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.