Go to Meals- Beef Stroganoff

This is one of my favorite and easiest recipes. We'd have it a lot more often if I could just remember to thaw some hamburger before I leave for work. When I make this, I serve it with bright colored veggies- just so it is prettier.

Here's the recipe...

1 lb of ground beef (I always go as lean as I can find)
1 onion chopped
1 clove garlic

Strain the beef grease before you add...

2 cups sliced mushrooms (there aren't any in the pictures because I was out)

Saute until the onions are clear and then add

1/3 c red wine
2 tsp Worcestershire sauce

Continue cooking until the meat is cooked throughout.


Then add...

1/2 c sour cream
1 can Cream of Mushroom soup
Salt and Pepper to taste

Cook until heated throughout. Serve on noodles or rice.

PS if you don't cook with wine, use 1/3 of a cup of beef bouillon.

Mexican Rice

I love the rice you get at Mexican restaurant and finally found a make-at-home recipe that rivals them. It was really easy and turned out perfectly, even though I'm afraid of making rice on the stove and usually use my trusty rice cooker. 

Mexican Rice

3 T vegetable oil
1 cup uncooked rice (not instant)
1 tsp garlic salt
1/2 tsp cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.  Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Chicken and Rice Burritos

This is really simple but we all love it. Use leftover chicken and leftover rice and it only takes 10 minutes!

2 1/2 c. shredded chicken
1-2 c. cooked rice
1 3/4 c. water
1 package taco seasoning
1 8oz. can tomato sauce
1 large tomato diced
1/3 c. sliced green onions
8 burrito size tortillas

Optional extras
Shredded cheese
Guacamole
Sour cream
Salsa

Heat chicken, rice, water, taco seasoning, and tomato sauce until warm and thick. Add tomato and green onions. Spread desired amount and filling and extras on tortilla, roll up burrito style.

Albondigas

I wasn't convinved this was a great recipe when I originally made it, but the leftovers have convinced me. I've eaten this five times already.

2 T olive oil
2 3/4 cup chopped onion
4 cloves garlic, minced
2 bay leaves
3 quarts beef or chicken broth {I used both}
2 14-oz cans of diced tomatoes with juice
1/2 cup chunky tomato salsa
1/2 cup fresh cilantro, chopped

1 pound ground beef {I used turkey instead}
1/4 pound bulk pork sausage
6 T yellow cornmeal
1/4 cup milk
1 large egg
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin

1/2 cup white rice

Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cup onions, 2 cloves garlic, and bay leaves. Saute five minutes. Add broth, tomatoes, salsa and 1/4 cup cilantro and bring to boil. Cover and simmer 15 minutes.

Combine ground beef, sausage, cornmeal, milk, egg , salt, pepper and cumin, then rest of onions, garlic and cilantro in medium bowl. Mix well. Shape mixture into 1-inch meatballs. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer for 20 minutes.

Enjoy!

from Bon Appetit

sweet and sour chicken

I have had terrible luck with new recipes lately. I almost didn't try this one because I didn't think I could handle another dud. I'm so, so glad I gave this one a try. It's easily one of our new favorites.

3-4 chicken breasts {I used two huge Costco ones}
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sauce:
3/4 cup sugar
4 T ketchup
1/2 c vinegar
1 T soy sauce
1 tsp garlic salt

Cut chicken into chunks. Season with salt and pepper, dip into cornstarch and then into egg. Fry in the oil until brown but not cooked through. {I did about three minutes one one side, flipped them all over and cooked for another minute or two.} Mix sauce ingredients and pour over chicken in an 8x8 baking dish. Bake for one hour at 325 degrees. I thought there was plenty of sauce, but if you want more, you can mix up another batch and simmer over medium heat until thickened. I served this over rice with a side of steamed stir-fry veggies.

from here

Cranberry Meatballs

I got this recipe from my sister-in-law Melanie. When she first gave it too me I thought, "No way am I going to make that, it sounds too weird." But she made it and I tried it and it is GOOD! And, it is SO FAST and EASY, added bonus!!!

1 bag frozen meatballs
1 can cranberry sauce
2 c. spaghetti sauce

Mix together, heat through and serve over rice. Whala, dinner is served.

Chicken & Rice Casserole

This is a great freezer meal, one of those that you can make ahead and freeze and then just pop out when you are ready to eat it. For Christmas last year I made Lindsey 6 meals to keep in her freezer and this was one of them...it was the gift of time since she is so busy, it would give her 6 nights of hassle free dinner. Last time I made this, I doubled the recipe and had enough for one large casserole dish and I think 3 of the smaller 9X9 casserole dishes. If you freeze it, wait to put the cornflake topping on it so it doesn't get soggy. Its very basic but easy and affordable. You could probably spruce it up with some frozen peas or something if you want some color. I usually make a big batch and eat one that night for dinner and then freeze the rest for the future on those nights when I get home and just want to veg on the couch. This is also good for when you need to take dinner to someone who just had a baby, you can just take it to them frozen and they can fix it whenever they want, that night or in a week when everyone is gone and you need an extra hand. :)

Chicken & Rice Casserole
1/2 c. butter
3 c cooked rice (or it says you can mix in 1.5 cups of raw rice and it will work, but I haven't tried it)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c. chicken broth
4 c. boiled, boned, cut-up chicken or turkey
cornflake crumbs

Put butter in dish and melt. Mix all other ingredients together and stir in butter. Top with cornflake crumbs. Bake at 275 degrees for 2 hours. You can fix this ahead of time and freeze. This freezes well. Make 2 or 3 at a time to have on hand.

Summertime Risotto

1 pint cherry tomatoes
1/4 cup olive oil
1 t garlic
1 small onion, diced
2 cups diced zucchini
1/4 cups lemon juice
1 cup arborio rice
1 cup white wine (or white grape juice)
2-3 cups chicken broth (I used vegetable broth)
2 T butter
6 T grated Parmesan cheese

Tomatoes: Heat oven to 250. Toss tomatoes with 2 T olive oil and season with salt & pepper. Bake 1 hour.

Zucchini: Heat 1 teaspoon oil in pan. Cook garlic and half onion until translucent; add zucchini and cook 5 minutes (I cooked closer to 8 minutes to get the zucchini extra soft). Puree in blender with lemon juice and 1 Tablespoon olive oil. Season with salt & pepper.

Risotto: Heat 1 Tablespoon olive oil in medium pot on medium heat. Saute onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine and cook until rice absorbs liquid. Add broth 1 cup at a time until absorbed stirring continually for 20 minutes or until rice is tender. (I used about 2 1/2 cups of broth) Once cooked, stir in zucchini puree, butter and cheese. Top with roasted tomatoes.

*I got this recipe from Self.com (they have lots of great lower fat/calorie healthier recipes)

Spanish Rice

½ onion, chopped
1 bell pepper
Garlic clove
1 c. long grain rice
1 can diced tomatoes w/ juice
1 t. chili powder
¼ t. cumin
½ t. salt
1 ½ c. beef broth
1 can black beans

Sauté onion, pepper and garlic clove together in some EVOO.
When it’s tender add the remaining ingredients boil and then simmer until the rice is tender. I usually wait to add the black beans at the very end just so they heat through because they’re already cooked. But either way works fine. And you may need to add more water if your rice doesn’t get as tender as you want it before the liquid is gone.

Green Rice

Lots of Veggies and Really Yummy!

1/4 cup oil
1 tsp salt
2 cups uncooked rice
2/3 cups chopped green peppers
1 cup chopped green onions (about one bunch)
1/3 cup chopped fresh parsley
4 cups chicken broth
1/8 - 1/4 tsp crushed red pepper

Combine all ingredients in 2 quart casserole dish. Bake at 350 degrees for one hour. Fluff with a fork prior to serving!

EASY Beef Stroganoff

1 can cream of mushroom soup
1 can French onion soup
Cubed beef (stew meat)

Place in greased casserole dish and add ½ can of water and stir. Bake 350* for 5 hours. OR use a crock pot on high all day, stirring occasionally.

Stir in small carton of sour cream ½ hour before serving. Fresh sliced mushrooms may be added at this time.

This can be served over rice or noodles. Steamed veggies also go well with this meal.

Hawaiian Haystacks

This is so quick and easy to make. It's one of the recipes I keep in my back pocket for when we get home late from work and have to rush to something else we have going on as it takes less than 20 minutes to prepare. This recipe is the perfect size for two really hungry people, so adjust accordingly.

1 chicken breast
1 can cream of chicken soup
1/2 cup chicken broth
2 cups rice

Cook rice according to package directions. While that's cooking, cut up the chicken breast and cook in skillet sprayed with Pam. Once the chicken is cooked through, add soup and broth. Heat through. Pile sauce on rice with any combination of the following {I've starred my favorites}:

cheddar cheese*
lo mein noodles*
diced tomatoes*
pineapple tidbits*
slivered almonds
diced celery
chopped green onion
maraschino cherries
chopped green pepper
shredded coconut

Cheesy Chicken and Brown Rice

I got this recipe from the Kraft Food and Family website but wanted to try it out before posting. I changed a couple things and this is what we ended up with. Matt and I both really liked it and the leftovers are perfect to take to work for lunch.

1/2 cup Zesty Italian dressing
4 chicken breasts, cut into 1-inch cubes
2 cups brown rice, cooked
3/4 cups chicken broth
2 cups small broccoli florets
1 1/2 cups chopped tomatoes
1 cup shredded fiesta blend cheese

Heat dressing on medium-high heat. Add chicken and cook for 3 minutes. Add broth, cooked rice, and broccoli. Bring to boil, then cover and continue to simmer until chicken is cooked through and liquid has mostly gone, around 7-10 minutes. Add tomatoes and cheese; stir until blended.