For those of us who arn't vegetarians, meat is for sure the way to go with a main dish.

Chicken, beef, or fish recipes are definitly accepted. Anyone with an exotic recipe dealing with meat is also free to post...just maybe not mountain lion.

Please include:
Ingredients
Directions
Picture if possible

Lime Grilled Chicken Caesar Salad

Ingredients:
4 skinless, boneless chicken breast halves
1/2 cup mesquite-lime marinade
1/2 head lettuce, torn into small pieces
1 large tomato, cut into wedges
1/2 sweet onion, sliced
1 green bell pepper, seeded and thinly sliced
2 tablespoons grated Parmesan cheese
1 cup large cheese and garlic croutons
1/2 cup creamy Caesar-style salad dressing

Directions:
-In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
-Preheat a charcoal or gas grill to medium high heat.
-Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
-In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.

I have a great recipe for ranch cheddar chicken at home! I'll have to remember to bring it with me tomorrow so I can share it!

In the mean time, here's a personal favorite of mine:
Chicken Lo Mein
Ingredients
1/2 pound boneless, skinless chicken breast
Marinade:
2 teaspoons light soy sauce
1 teaspoon Chinese rice wine or dry sherry
1/4 teaspoon sesame seed oil
1 teaspoon cornstarch
Sauce:
3/4 cup chicken broth
2 tablespoons plus 1 teaspoon oyster sauce
3/4 teaspoon sugar
Other:
1/2 pound Chinese noodles (thin or thick noodles are fine)
1 cup shredded carrots (about 1 carrot)
1 8-ounce can straw mushrooms
3 tablespoons vegetable or peanut oil for stir-frying, or as needed
1 teaspoon chopped garlic
1/4 teaspoon salt
Salt and pepper to taste, if desired


Directions:
Cut the chicken into thin strips about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the other ingredients: Combine the sauce ingredients in a bowl and set aside.
Cook the noodles in boiling water until they are cooked al dente (tender but still firm).
This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.
Cut the carrot into thin strips to match the chicken. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.
Heat 1 tablespoon oil over medium high to high heat. Add the garlic, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). Remove the chicken and clean out the wok.
Heat 2 tablespoons oil and the salt in the wok. Add the carrots. Stir-fry for 1 minute, then add the chicken. Add the noodles, stirring to mix in with the other ingredients. Add the sauce into the wok, mixing with the other ingredients.
Cook for 2 more minutes. Taste and add salt or pepper if desired. Serve hot.

Number of Servings: 4

Ah that sounds great!

It's delicious!

I have a great chicken recipe... I'm gonna post it tomorrow because I'm going to bed soon... Look out for it! XD

Chicken Venezia

4 pcs. Chicken Breast Fillets (400 g)
Salt and White Pepper
Uncooked Bacon Strips

Filling:
1/4 Bar Cream Cheese, Softened
1 Tbsp. All Purpose Cream
2 Tbsp. Button Mushrooms, finely chopped
Salt and White Pepper
1/8 Tsp. Dried Basil Leaves

I. Pound the chicken breast fillets with a meat mallet; season with salt and pepper; set aside.
II. To make filling: Beat cream cheese and all purpose cream until soft and smooth using a wooden spoon
III. Add chopped mushrooms to the cream cheese mixture; season with salt, pepper and basil leaves
IV. Spread some cream cheese mixture on the chicken breast fillets
V. Roll up the chicken breasts tightly
VI. Wrap bacon strips over chicken rolls
VII. Place rolls on a baking dish
VIII. Bake chicken in a 350 degree F. oven for about 20-25 minutes

Cream Sauce:
1 Tbsp. Butter
1 Tbsp. All Purpose Flour
1/2 cup All Purpose Cream
1/2 cup Chicken Broth
Salt and White Pepper
1/8 Tsp. Nutmeg

I. Melt butter in a small saucepan; add all purpose flour and stir until well blended
II. Add all purpose cream
III. Stir in chicken broth and blend well
IV. Season with salt, white pepper and nutmeg
V. Stir until sauce starts to thicken
VI. Pour cream sauce over chicken rolls



*No Picture... Sorry

Chicken Soup That Heals! (must be made from the heart and is best used when you have a cold)

Must be made exactly as posted or it doesn't work...

1 whole cut up chicken (boiled first in water for 3 hrs.)
Enough water to cover entire chicken
2 potatos
1/2 lb bag of baby carrots
4 small stalks fo celery (leafy) sliced
cumin to taste
Chicken and poultry Seasoning
Chicken Boullon (i use 4)
black pepper
basil
2 bay leaves
dried cilantro or parsley
(last four ingredients to taste)

Method: Place washed chicken in pot and cover with water. Add spices and bring to a boil. Cook chicken till done (about three hours) and then remove from water (take the chicken out of the pot and let cool... then pull the meat from the bones)Add vegetables. Return the meat to the stock and simmer for a few hours adding water or spices to taste.

sounds great alu i dont have anything XD