Recipes to break out of the 'supper rut'

I was visiting with a friend recently about entreé supper options, and we both agreed we needed to find a few new recipes to try. So, I went to Taste of Home for some ideas, and I found several recipes that sounded interesting and worth a try. It may take me awhile, but I plan to give each of these a taste, and I think you might do the same. Break out of the supper rut and try something new.

Salisbury Steak Italian Style

1 egg

1 teaspoon Worcestershire sauce

1/2 cup seasoned breadcrumbs

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1 pound ground beef

1 tablespoon canola oil

1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained

1 can (8 ounces) Italian tomato sauce

In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four oval patties. In a large skillet, brown patties in oil on both sides. Drain. In a small bowl, combine diced tomatoes and tomato sauce. Pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Yield: 4 servings.

Tomato-Basil Turkey Burgers

These burgers can also be broiled for ease of preparation on rainy or snowy days.

1 large sweet onion

1 package (6-1/2 ounces) sun-dried tomato and basil cheese spread, divided

1-1/4 pounds ground turkey

1 large sweet red pepper, quartered

4 ciabatta rolls, split

Cut onion into three 1/2-inch slices; chop remaining onion and place in a large bowl. Stir in 1/3 cup cheese spread. Crumble turkey over mixture and mix well. Shape into four patties. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, onion slices and red pepper, covered, over medium-high heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear. Chop grilled onion and red pepper. Spread rolls with remaining cheese spread; top each with a burger and grilled vegetables. Replace tops. Yield: 4 servings.

Layered Chicken Cordon Bleu

4 boneless skinless chicken breast halves (5 ounces each)

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 egg

1 tablespoon water

1/2 cup dry breadcrumbs

1/2 cup ground almonds

1/4 cup olive oil

4 thin slices deli ham

2 slices Swiss cheese, halved

For the sauce:

2/3 cup condensed cream of chicken and mushroom soup, undiluted

2 tablespoons sour cream

2 tablespoons 2 percent milk

1/4 teaspoon pepper

1/8 teaspoon salt

Minced fresh parsley

Flatten chicken to 1/2-inch thickness; set aside. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk egg and water. In a third bowl, combine breadcrumbs and almonds. Coat chicken with flour mixture, then dip in egg mixture and coat with breadcrumb mixture. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.

Top with ham and cheese; cover and cook 1-2 minutes longer or until cheese is melted. Meanwhile, in a small saucepan, combine the soup, sour cream, milk, pepper and salt. Cook and stir over medium heat until heated through. Serve with chicken; sprinkle with parsley. Yield: 4 servings.

Inside-Out Stuffed Cabbage Casserole

1 pound ground beef

2 cups cubed peeled butternut squash

1 medium green pepper, chopped

6 cups chopped cabbage

1 can (11-1/2 ounces) spicy hot V8 juice

1 cup water

1 envelope beefy onion soup mix

1 tablespoon brown sugar

1/2 cup uncooked instant brown rice

In a Dutch oven, cook the beef, squash and green pepper over medium heat until meat is no longer pink; drain. Stir in the cabbage, juice, water, soup mix and brown sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until cabbage is tender, stirring occasionally. Stir in rice. Cover and cook for 5 minutes. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Yield: 4 servings.

Citrus-Herb Pork Roast

1 boneless pork sirloin roast (3 to 4 pounds)

1 teaspoon dried oregano

1/2 teaspoon ground ginger

1/2 teaspoon pepper

2 medium onions, cut into thin wedges

1 cup plus 3 tablespoons orange juice, divided

1 tablespoon sugar

1 tablespoon white grapefruit juice

1 tablespoon steak sauce

1 tablespoon reduced-sodium soy sauce

1 teaspoon grated orange peel

1/2 teaspoon salt

3 tablespoons cornstarch

Hot cooked egg noodles

Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-quart slow cooker; add onions. In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 8-10 hours or until a meat is tender. Remove meat and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Add orange peel and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles.

Chipotle Macaroni and Cheese

1 package (16 ounces) spiral pasta

2 pounds ground beef

2 large onions, chopped

2 large green peppers, chopped

3 garlic cloves, minced

1 can (28 ounces) crushed tomatoes

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1/2 cup 2 percent milk

1 chipotle pepper in adobo sauce, chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon cayenne pepper

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups (8 ounces) shredded Monterey Jack cheese

2 tablespoons minced fresh cilantro, optional

Cook pasta according to package directions to al dente. Meanwhile, in a Dutch oven, cook the beef, onions, green peppers and garlic over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, soup, milk, chipotle pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until thickened. Drain pasta; stir into meat mixture. Divide between two greased 8-inch square baking dishes; sprinkle with cheese and cilantro if desired. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover; bake 8-10 minutes longer or until bubbly and cheese is melted. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 60 minutes. Uncover; bake 8-10 minutes longer or until bubbly and cheese is melted.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.