Beef Stroganoff

This is an easy, quick dinner to make during the busy work week. It’s budget & kid friendly and can be easily adapted to feed a crowd. Enjoy!

Ingredients
  • Wide Egg Noodles, cooked
  • 2 Tablespoons of butter
  • 4 steaks, cubed
  • 1 cup onion, chopped
  • 1 cup mushrooms, chopped
  • 1/4 cup All Purpose flour
  • 1 packet of brown gravy mix
  • 2 Tablespoons of Worcestershire
  • 1 can cream of mushroom soup
  • 1/4 cup ranch salad dressing
  • 1 teaspoon parsley

Directions

  1. Heat butter in sautee pan. Add the cut up beef and cover with flour. Allow the meat to brown (7-10 minutes) Sometimes the flour will stick to the bottom of the pan and that’s ok. Use your spoon to occasionally scrape the flour bits and move the meat around until all is browned.
  2. While the meat is cooking, prepare noodles according to directions on bag. Drain & Set Aside
  3. Add the onion and mushrooms and sautee veggies until soft. (about 5 minutes)
  4. Add the soup, gravy mix, worcestershire, ranch dressing, and seasonings. Stir & Cook until hot and bubbly
  5. Pour sauce over noodles and gently combine.

Beef Stroganoff (4)Beef Stroganoff (1)

Beef Stroganoff 2Beef Stroganoff (3)

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Turkey Pesto Crepes

If you have been following along my monthly meal plan for September 2015, this next dish is on the schedule for Sunday Dinner. It’s fast and easy and light and pairs well with your favorite salad. (Try it with this refreshing fruit salad) This is also a great recipe to use when entertaining.

Prep time:  5 mins

Serves: 4-6

INGREDIENTS
  • 4-6 Savory Crepes
  • Turkey, Deli Sliced
  • 1 Cup Basil Pesto
  • 1 Cup of Mozzarella Cheese
  • 3 Roma Tomatoes, diced
  • 3/4 Cup Roasted Peppers, chopped

Directions

  • Because the crepes are delicate, start by adding a slice or 2 of turkey (if you start with the pesto, it will bleed through the crepe and possibly tear)
  • On top of the turkey, spread a thin layer of pesto
  • Sprinkle with cheese, tomatoes, peppers
  • Fold in half, and then fold again into quarters.

These are best served immediately

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Turkey Pesto Crepes (3)

Taco Salad

This salad is bursting with flavor and is quick to make when you are tight on time. To make a more kid friendly version, I use the same ingredients to make nachos that are easier to eat with little fingers.

Prep time:  10 mins

Serves: 4-6

INGREDIENTS
  • 2 Cups Taco Meat
  • 1 Can of Kidney Beans, rinse and drained
  • 2-3 Hearts of Romaine, Rough Chopped
  • 2-3 Roma Tomatoes, diced
  • 1 Can of Black Olives, diced, drained
  • 1 Cup Colby Jack Cheese, shredded
  • Tortilla Chips or Fritos (Fritos will give you more of a sweet & salty flavor combined with the catalina dressing)
  • Salsa or Catalina Salad Dressing

Directions to Build your Salad

  • Layer your bowl with lettuce, meat, beans, olives, chips, cheese, salsa, and dressing
  • Or for a nacho version-layer your plate with Chips, topped with Meat, Beans, and Cheese.
  • Garnish with a little lettuce and tomato on top

Taco Salad (1) Taco Salad (3)

Taco Salad (4)

Potato Corn Chowder {Crockpot}

When the leaves are changing colors and you feel the wind whip through your hair and nip your nose, nothing warms your soul like a hearty bowl of chowder. This soup is easy to prep and can be thrown into the crockpot to slowly cook while you laze the day away reading your favorite books.

Prep time:  10 mins

Cook time:  6-7 hours on low (or on high for 4 hours)

Serves: 4-6
INGREDIENTS
  • 3 pounds Golden Yukon potatoes cubed
  • 1 quart chicken broth (4 cups)
  • 1 onion chopped
  • 3 Tablespoons of garlic, minced
  • 1 can of creamed corn
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of thyme
  • 1 cup shredded cheddar cheese
  • 1 Cup Heavy Cream

Optional Toppings: sour cream, bacon, chives, croutons

Directions

  • Cut your potatoes into cubes.
  • In a large sauce pan, sautee onion in the butter. (about 4-5 minutes until tender)
  •  Add garlic to onions and cook for another minute or 2 until golden brown.
  • Add veggies, chicken broth, and seasonings into crockpot. Cover and cook on low for 7 hours.
  • When done (potatoes should be tender), mash potatoes for a creamy texture. Stir in  heavy cream & cheese
  • Add your selected toppings and enjoy!

Potato Chowder (4) Potato Chowder (1) Potato Chowder (2) Potato Chowder (3)

Burrito Bowl with Cream Sauce

If you are in the mood for a quick dinner with a ton of flavor, then search no more! These Burrito Bowls

pack a punch and will be sure to satisfy your hunger!

4 Servings

Ingredients
 2 Cups hot, cooked Rice

1 can black beans, rinsed and drained

2-3 roma tomatoes, diced

1 1/2 cups corn (I used frozen corn, thawed)

1 heart of romaine lettuce, chopped

1/4 cup onion, diced

1/4 cup bell pepper, diced

Optional Toppings: Cilantro, Guacamole. Shredded Cheese

Ingredients for Cream Sauce

1 Cup Sour Cream

1 Cup Salsa

1 Tablespoon Garlic Powder

1 Tablespoon Adobo seasoning

1/2 teaspoon Cumin

Directions

Combine all ingredients in a mixing bowl and stir until well blended

Directions
Begin layering your bowl: start with rice, then black beans, and vegetables.
Drizzle the creamy sauce on top and enjoy.

Chipotle Burrito Bowl (8)Chipotle Burrito Bowl (9)

Chipotle Burrito Bowl (1)Chipotle Burrito Bowl (6)

Creamy Chicken Spaghetti

This is an easy, quick dinner to make during the busy work week. It’s budget & kid friendly and can be easily adapted to feed a crowd. Enjoy!

Ingredients
  • 16 oz spaghetti, cooked
  • ½ cup butter
  • 4 chicken breasts, cooked, diced
  • 2 cups diced veggies ( I used onion, broccoli, and yellow squash)
  • 2 cups chicken broth
  • 2 cups sour cream
  • 1 teaspoon Garlic Powder
  • 1 teaspoon cayenne pepper
  • 2 Tablespoons Cajun Seasoning
  • 1 cup Heavy Cream
  • 4 Tablespoons parmesan cheese
  • 2 cup shredded mozzarella

Directions

Pre-heat oven to 350

  1. Cook noodles according to directions on box. (for extra flavor substitute water with chicken broth)
  2. Drain Noodles and set aside.
  3. Heat butter in sautee pan. Sautee veggies until soft. Add diced chicken and cook for a 3 more minutes.
  4. In a medium bowl, combine chicken broth, sour cream, heavy cream, and seasonings.
  5. Pour sauce over veggies and chicken. Gently mix in noodles. Bring to a boil and then reduce heat and cover. Let simmer for 2 minutes.
  6. Spray a 9×13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake covered with foil for 15 minutes. Remove foil and bake an additional 10 minutes. (If your kids are starving, you can honestly skip step 6 and just serve the noodles topped with cheese right from the stove top. I just think this last step helps to blend in the flavors and enrich the creaminess of the dish)

Creamy Chicken Spaghetti (1) Creamy Chicken Spaghetti (4)

Creamy Chicken Spaghetti (2)Creamy Chicken Spaghetti (3)

Apple Butter Breakfast Bars

Apple Butter Breakfast Bars

These are easy to make, portable, and low mess. They are a healthy, low sugar breakfast option for our busy schedule. This recipe can also be made with gluten free oats.

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins
Serves: 12
INGREDIENTS
  • 2 Eggs (whisked)
  • 1 teaspoon cinnamon
  • 1 teaspoon Vanilla Extract
  • 1 medium apple, shredded (I used my ninja food processor)
  • 1/2 Cup Honey
  • 1/2 Cup Peanut Butter (or any nut/seed butter such as almond butter or sunflower seed butter)
  • 2 Cups Rolled Oats
  • 1/4 Cup Flax Seed Meal (optional)
INSTRUCTIONS
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine all ingredients and mix with hands until combined.
  3. Line a 9×13 baking dish with parchment paper. Transfer mixture into baking dish and press down with a wooden spoon very well.
  4. Bake in the oven for 20 minutes. Allow to cool before cutting into squares. These keep best in the refrigerator.

Best eaten within 7 days

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