Creamy Beef, Carrot and Noodle Baked Stroganoff

This had a good flavor to it, but I wasn't a fan of the frozen carrots. I had never used them before and I think next time I'll definitely either cook fresh ones with the beef and onions or just skip them altogether. This is from a little Campbell's cookbook I sent away for with UPC symbols :-).

- 1 lb. ground beef (I used 1/2 lb.)
- 1 large onion, diced (about 1 c.)
- 2 cans cream of mushroom soup (I used 98% FF)
- 2 c. water
- 2 c. frozen crinkle-cut carrots, thawed
- 2 c. UNcooked medium egg noodles
- 1/2 c. sour cream

- Cook the beef and onion in a skillet until the beef is well browned, stirring frequently. Pour off any fat.
- Spoon beef mixture into a 13x9 baking dish. Stir in the soup, water, carrots, noodles and sour cream into the dish. COVER.
- Bake at 375 degrees for 30 min. or until hot and bubbly.

Chicken & Asparagus Risotto Skillet

This recipe is from the same Pampered Chef cookbook as last night's meal. I really like asparagus but have a hard time finding recipes that sound good to me that use it. I really thought this one was good though!

- 6 boneless, skinless chicken breast halves (I used 4 halves)
- 1/2 t. salt, divided
- 1/8 t. pepper
- 1 t. olive oil
- 1/3 c. onion, chopped
- 2 garlic cloves, pressed
- 2 ounces (1/2 c.) fresh Parmesan cheese, grated
- 1 lemon, to get 1 T. zest
- 2 c. milk
- 1 can cream chicken soup (I used 98%FF)
- 1/2 lb. fresh asparagus spears, cut into 1 1/2-in pieces (about 2 c.)
- 2 c. instant long-grain white rice

- Season chicken breasts with 1/4 t. salt and pepper. Heat oil in large skillet over med-high heat. Add chicken breasts; cook 5-7 min. on each side or until chicken is no longer pink.
- Meanwhile, chop onion, press garlic, grate Parmesan cheese and zest lemon.
- Remove chicken from pan; keep warm. Add milk, soup, asparagus, onion, garlic, cheese, lemon zest and remaining 1/4 t. salt to pan. Bring to boil; reduce heat and simmer 3 minutes.
- Stir in rice; top with chicken. Cover pan; remove from heat. let stand 5 minutes.

Thai Tuna Wraps

This recipe comes from Pampered Chef's Main Dishes cookbook. It is a nice cool meal for the summer time (which will be here awhile longer for us) and would also make a great lunch or even an appetizer if cut in thin slices. I thought the wraps were really good...not to mention a great way to use a can of tuna :-)! I served them with chips and cubed cantaloupe...delish!
**Mike approved of this meal too and wraps are not usually his thing so that says something :-)**

- 2 T. lime juice
- 1/2 c. FF mayonnaise, divided (you don't need a whole 1/2 c. - you use 2 T. in the sauce and the rest you spread as you wish on the tortillas before wrapping...I used light Miracle Whip)
- 1 T. soy sauce
- 1 T. sugar
- 3 c. cabbage, chopped
- 1 med. carrot, shredded
- 3 green onions with tops, thinly sliced
- 2 T. cilantro, snipped
- 1 can (6 oz) tuna, drained and flaked
- 1 med. red bell pepper
- 6 (8 in) flour tortillas
- 12-18 large spinach leaves

I will be omitting the irritating plugs for Pampered Chef products included in their recipes :-)
- Whisk together lime juice, 2 T. of mayonnaise, soy sauce and sugar in a bowl.
- Chop cabbage. Shred carrot. Slice green onions. Snip cilantro.
- Add cabbage, carrot, green onions, cilantro and tuna to soy sauce mixture; mix lightly. Cut bell pepper into thin strips.
- For each wrap, spread tortilla with 1 T. remaining mayo. Top with 1/2 c. tuna mixture. Cover with 2 or 3 spinach leaves and 4 bell pepper strips. Roll up tortilla tightly.
- Repeat with remaining tortillas and filling. To serve cut each roll in half diagonally.

Creamy Chicken Enchiladas

Well, not every meal can be beautiful...or true to it's name. Don't get me wrong, they did taste really good, but they were NOT enchiladas. I would rename them, adding Casserole at the end. This is another recipe from Campbell's and I really did enjoy them (I even forgot the chili powder and they were still yummy) and they were easy! I'm trying some new things this week, so I needed something made from items I already had on hand for tonight and this fit the bill.

1 can cream of chicken soup (I used 98% FF)
1 container (8 oz.) sour cream (I used FF)
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken (I used canned)
1 cup shredded Monterey Jack cheese (I just used cheddar)
8-10 flour tortillas, warmed (or 12 corn tortillas)
1 medium tomato, chopped
1 green onion, sliced

MIX soup, sour cream, sala and chili powder.
MIX 1 cup salsa mixture, chicken and cheese.
SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining salsa mixture over enchiladas. Cover.
BAKE at 350°F. for 40 min. or until hot. (I uncovered and baked 10-15 more minutes until the middle looked bubbly too)
Top with tomato and onion.

Serves 6.

TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

Rice and Lentil Pilaf

Yum! I have definitely been converted into a lentil eater (remember the Lentil Curry)! I found this recipe through Swanson's website and it easy, healthy and tasty (I did add a little garlic salt and lots of pepper to ours)!

2 tbsp. olive oil
1 cup chopped carrots
1 cup sliced celery
1 large onion, chopped
3 cloves garlic, minced
1 3/4 cups Vegetable Broth (1 can)
1/2 cup dried lentils, rinsed and drained
1/2 cup uncooked regular long-grain white rice
2 medium Italian plum tomatoes, seeded and chopped
2 tbsp. chopped fresh parsley

HEAT oil in skillet. Add carrots, celery, onion and garlic and cook until tender.
ADD broth, lentils and rice. Heat to a boil. Cover and cook over low heat 20 min. or until done. Stir in tomatoes and parsley

Oven Fried Chicken

I got this recipe from Taste Buds as well, can you tell I love that site :-)?! This chicken was delish I thought and Mike was excited to have some good old home cooking southern style. We served it with mashed potatoes, gravy and corn.

3/4 cup buttermilk
5-6 drops Tabasco
1 1/2 c. crushed cornflakes
6 Tbsp flour (or cornstarch/rice flour, etc.)
1 tsp salt
1/2 tsp pepper
4 lbs chicken parts
4 tsp canola oil

-Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray.
-In a large, shallow bowl, combine the buttermilk and tabasco.
-In another shallow dish (or large ziploc bag) combine cornflakes, flour, salt & pepper.
-Dip the chicken in the buttermilk, then dredge in cornflake mixture, coating completely.
-Place the chicken on the baking sheet and drizzle each piece with a little oil.
-Bake 30 min; turn over and bake until cooked through, approx. 10-15 min more.

Easy Vegetable Soup

This is another recipe emailed to me from Campbell's (you can sign up to receive daily recipe emails on their site). The soup was easy, but a little bland. We added some salt and LOTS of pepper and then I thought it was pretty good. It is definitely a good base and you could probably come up with quite a few different variations of it. Try some out and let me know what you come up with! We served it with grilled ham and cheese sandwiches.

2 cans (14 oz. each) Swanson® Seasoned Beef Broth with Onion
1/4 tsp. dried thyme leaves, crushed
2 medium carrots, sliced
1 medium potato, cut into 1" pieces
1 cup fresh or frozen cut green beans

MIX broth, thyme, carrots, potato and beans in saucepan. Heat to a boil. Cover and cook over low heat 15 min.

Brown Rice and Veggie Salad

This another recipe from Taste Buds. I tried this one for lunch today and thought it not only tasted good, but is SOOO good for you too! It would be extra delicious (and more of a meal) with some chicken thrown into the mix too. Even without chicken though I was surprised at how filling it was.

1 1/2 cups instant brown rice
1 chopped green onion
1/2 cup chopped carrots
1/2 cup chopped cucumber
1/4 cup chopped parsley
1/4 cup rice vinegar
1 Tbsp olive oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper

Cook brown rice & let cool. Combine ingredients for vinaigrette & combine with rice & vegetables. Serve at room temp.

Lemony Chicken Pasta Toss

This was easy and oh, so good. Ella had 3 helpings of it! Yes, THREE. It is a nice light dish for summertime. This is a recipe that was emailed to me by Campbell's awhile back and we just got around to trying it. Use Gluten Free pasta to make it a meal for a Celiac :-)!

-2 T. cornstarch
-1 3/4 cups chicken broth(1 can)
-2 T. lemon juice
-1 T. Dijon-style mustard
-1 lb. skinless, boneless chicken breasts, cut into strips
-2 cloves garlic, minced
-3 T. chopped fresh parsley OR 1 tbsp. dried parsley flakes
-4 cups hot cooked thin spaghetti (I used my gluten free)

MIX cornstarch, broth, lemon juice and mustard.
COOK chicken and garlic in nonstick skillet until browned, stirring often. Remove chicken.
ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Stir in parsley. Toss with spaghetti.

Roasted Italian Sausages with Tomatoes and White Beans

Mike is actually the one who discovered this recipe in our USA Weekend newspaper insert. I agreed that it looked pretty good so we gave it a try and we all LOVED it!!!
(I cut everything in half for our little family)

- 2 1/2 lbs. sweet Italian sausage links, cut into 2-3 inch pieces (I used a Pecan smoked garlic sausage because I couldn't find it)
- 3 pints cherry tomatoes
- 1 medium onion, cute into 1 inch chunks
- 4 garlic cloves, sliced
- 3 T. extra-virgin olive oil
- 1 1/2 T. balsamic vinegar
- 2 t. dried thyme leaves
- 2 whole bay leaves
- salt and pepper
- 3 (16 oz) cans white beans, such as cannellini, drained, with 1/2 c. liquid reserved (I used Great Northern beans)

- adjust oven rack to lowest position and, 5 minutes before you are ready to put the food in, turn on oven to 425 degrees.
- Mix everything but beans and their reserved liquid in a roasting pan. Set pan in oven. Roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 min.
- Remove from oven, stir in beans and reserved liquid, and continue cooking until casserole has heated through, about 10 minutes longer.
- Remove bay leaves and transfer to a large serving bowl.
(We served it over brown rice)

Fast Easy Lasagna

This recipe was emailed to me through a recipe exchange awhile back and it truly is fast AND easy!

- 1 26 oz. jar pasta sauce (you may want more when serving)
- 1 30 oz. bag frozen large cheese ravioli, thawed
- 1 10 oz. package frozen chopped spinach, thawed and squeezed dry
- 1 8 oz. bag shredded mozzarella cheese
- 1/2 c. grated Parmesan cheese
(optional: I add 1/2 lb. ground beef...brown meat in saucepan and stir in sauce)

- Heat oven to 350 degrees. Coat 9x13 dish with spray and spoon in 1/3 of sauce.
- Arrange 12 ravioli on top and scatter spinach over them.
- Top with 1/2 mozzarella cheese and the Parmesan cheese.
- Cover with foil and bake 25 minutes.
- Uncover and bake 5-10 more minutes, or until bubbly.

Cottage Cheese Chicken Enchiladas

We are BIG Mexican food fans over here and I love trying out new enchilada recipes. These were really good! I used medium enchilada sauce so they had some zing to them, definitely a winner!

- 1 T. vegetable oil
- 2 chicken breast halves, boiled and shredded (I used a can of chicken)
- 1/2 c. chopped onion
- 1 big can (7-8 oz) chopped green chile peppers
- 1 pkg taco seasoning mix
- 1/2 c. sour cream (I used FF)
- 2 c. cottage cheese (I used lowfat)
- 1 t. salt
- 1 pinch pepper (I used less salt and more pepper)
- 12 corn tortillas (I used 14)
- 2 c. shredded Monterrey Jack cheese
- 1 (10 oz) can red enchilada sauce

Meat Mixture: Heat oil in medium skillet over med high heat. Add chicken, onion, and green chile peppers and saute until browned. Add taco seasoning and simmer.
Cheese Mixture: In a medium bowl, mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
- Preheat over to 350 degrees.
- Heat tortillas until soft (I wrap 3 in a paper towel and heat for 30 seconds in microwave). In each tortilla, place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of shredded cheese.
- Roll tortillas and place in a lightly greased 9x13 baking dish (instead of greasing I lightly cover bottom of dish with some enchilada sauce).
- Top with any remaining meat and cheese mixture (I had quite a bit of cheese mix left, but not meat), enchilada sauce, and remaining shredded cheese.
- Bake at 350 for 30 minutes or until cheese is melted and bubbly.

Kirk's No-Bake Fudgies

I am once again stealing a dessert recipe from my mom . I definitely remember referring to these cookies as "poop" cookies growing up :-)!

1 cube butter - melted
2 cups sugar
3 heaping T. cocoa
peanut butter
quick cooking oaks

Melt 1 cube butter, 2 cups sugar and 3 T. of cocoa. Add 1/2 cup
milk and mix.Cook to good rolling boil and remove immediately.
Add 1/2 cup peanut butter and 1 t. vanilla. Mix well,then add
3 cups quick cooking oats, 1 rounded cup raisins, 1 cup coconut.
Mix and drop spoonfuls on wax paper to set.

Mom's Notes:
I always simmer the raisins in a little water to make
them little more plump. I also add a little extra
peanut butter. We keep our cookies in the refrigerator
in a Tupperware with wax paper between the layers.

Working Woman Favorite

This is another from a ward cookbook. It was really easy and pretty good. I'm always looking for recipes using beef instead of chicken. I had my portion over rice instead of the biscuits, but I tried a biscuit bite and it was definitely better :-)!

- 2 lb. ground beef (I only used 1/2 to 1 lb)
- 4 ribs celery, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 2 t. sugar
- dash of pepper
- 1 can cream of mushroom soup (I used 98% FF)

- Combine all ingredients in crock pot. Cook on LOW 8-10 hours (my crock pot cooks fast, but on low it only took a couple hours).
- Serve over warm biscuits. Sprinkle individual servings with cheese if desired.

Mike's Chicken Casserole

Mike is our chef on Sundays and typically he grills something or fries up some chicken (which I will have to post next time he does, it's delicioius). Today he made his super easy casserole and it was yummy. He used to make it a lot when we first got married and we haven't had it in forever :-)!

- 1 package chicken flavor rice mix
- water (follow rice package directions for amount)
- butter (again follow directions, optional)
- 1 can cream of mushroom soup
- 1 chicken breast, cut in cubes

- Place all ingredients in a 9x13 glass baking dish and mix together.
- Bake, COVERED, at 350 degrees for 40-45 minutes. (*Stir half way through*)