Stroganoff Casserole

I Loooooooove Stroganoff

but sometimes its hard to make in advance

or for a crowd that might be coming and going

So I decided to make it into a casserole.

And it was SCRUMPTIOUS.

Here's how I did it:

Saute' 1 yellow onion (chopped) w/ about 1 Tbsp olive oil until clear

add about 2 cups chopped broccoli and/or mushrooms

add 1 whole green bell pepper chopped

add 1/2-1 cup white wine

simmer until vegetables are softened

add about 1 lb ground beef and brown it in same pan as veggies

add 1-2 tsp minced garlic

1-2 tsp season salt

1-2 tsps salt & pepper (or how much taste good to you)

1 Tbsp dried Taragon

1-2 tsp ground Coriander

then add 1-2 cups frozen corn

When all is cooked together, add

1 can cream of mushroom soup

1 cup plain yogurt

Meanwhile, boil water and cook about 3-4 cups egg noodles

Prepare a 9x13 pan by sprinkling about

1/2 cup italian bread crumbs on the bottom

then scoop out and cover crumbs with a thin layer of meat/veggies

followed by a thin layer of noodles

layer back and forth until all of the ingredients have been used

and then cover with a good sheet of italian bread crumbs again

(You can add cheddar cheese on the top if you want, too...we just don't eat cheese here)

Place in the oven (400 degrees)

or cover and place in refridgerator

And cook for 20-30 minutes when you're ready for dinner

Super yummy

Super easy

Enjoy!

Lemon Butter Herb Sauce

I actually wanted a sweet, but rich flavor to go on a seafood medley pasta dish I had in mind, so I'll post the sauce I made and then also the medley ingredients if you feel like making the rest of it with it.

(I'm sure the sauce would be lovely over any other kind of fish with rice, too. I'll try it that way some time this week.....)

Lemon Butter Herb Sauce for Seafood recipes

1/4 cup butter (not margarine---EVER)

1/4 cup lemon juice (from a lemon or jar is fine)

1/4 cup fresh parsley

1/4 tsp salt

1/4 tsp pepper

1/4 tsp minced garlic (not powder)

1/4 tsp cayenne pepper (optional)

Melt all together in a sauce pan

Pour over seafood or toss into pasta/seafood medley

SEAFOOD MEDLEY:

Spaghetti noodles prepared as usual (enough to feed 4-6 people for this recipe)

4-6 cups raw shrimp, mussels, calamari, and scallops (not each, just mixed together)

2 cups broccoli, carrots, and onions chopped (steaming in separate pan)

When spaghetti noodles have about 5 minutes left until soft, place the seafood into boiling water and cook for the remaining 5 minutes of spaghetti cooking.

Drain spaghetti and toss with vegetables and seafood.

Pour lemon butter herb sauce over the mix of foods and serve hot!

Add more salt and pepper to taste!

Enjoy!

Easy Chicken Parmesana

(image off google images)

As with most recipes I post here, I couldn't find a recipe that I loved anywhere, so I kind of made up my own for what I was hoping for. This seemed to be a new favorite for the fam. Yay. It is so simple, I'm almost embarrassed. :)

2 Chicken breasts thawed and cut into fillet halves or thirds (each breast)

2 eggs + 1/3 cup water (beated together in their own bowl)

1 1/2 cups italian bread crumbs

1 tsp garlic powder

1 tsp basil

1 tsp oregano

1 can of spaghetti sauce

Spaghetti noodles

Set the oven to BROIL

Soak the cut chicken breasts in the egg mixture while you mix the spices with bread crumbs

Take the soaked chicken breasts and pat the bread crumb mix all over the breast

Bake under the broiler for 1o minutes and then turn the breasts over--bake for another 10 minutes

Take the breasts out and dip them again (with crumbs still on) in the egg wash and then pat more crumbs over each breast until all the egg mixture and bread crumbs are used up over all the chicken pieces.

Bake again for 10 minutes on one side and then 10 minutes on the other.

Meanwhile, after the second coating of bread crumbs, start your boiling water and prepare to boil your pasta. Also heat your spaghetti sauce.

Check to see if the chicken is done and when it is done (along with the sauce and pasta), call everyone to the table.

Place the chicken on the pasta and then sauce over the chicken......Sprinkle parmesan cheese or mozzerella cheese over the sauce if desired......serve with veggies, salad, bread, whatever. Its delicious! Even the next day!

Enjoy!

Pasta Salad

Pasta Salad

1 (16 oz) pkg Rigatoni

½ C green onions
2 c chopped tomato

package pepperoni
1 c. sliced olives

1 ½ c cubed cheese

SAUCE
¾ c vinegar

2 TB salt
¾ c water

1 tsp pepper
¾ c brown sugar

½ c oil
1 tsp garlic powder

Cook pasta as directed. Mix pasta mixture (excluding cheese) & sauce mixture separate. Once pasta mixture mixed add sauce. Cool about 5 minutes before adding cheese. Best if refrigerated overnight.

Quick Chicken Cacciatore

1 package (10.5 ounces) frozen fat-free breaded chicken breast patties, partially thawed
1 medium green bell pepper, cut into strips
4 ounces mushrooms, sliced (about 1 cup)
1 small onion, sliced into wedges (about 3/4 cup)
8 ounces uncooked linguine
1 can (14 1/2 ounces) Italian-seasoned diced tomatoes, undrained
1 garlic clove, pressed
Fresh grated Parmesan cheese (0ptional)

To partially thaw chicken patties, microwave on HIGH 1 minute only. Cut chicken patties into 3/4-inch strips (or cut them into cubes).
Cook linguine according to package directions in 4-qt casserole. Drain and keep warm.
Meanwhile, heat large skillet over medium-high heat until hot. Add some olive oil, and add chicken patty strips (cubes), cook for 3 minutes, turning frequently.
Add bell pepper, mushrooms, onion and garlic, cook for 2-4 minutes (until vegetables are tender but not mushy). Add tomatoes, bring to a boil, and cook for 2 minutes.
Serve over hot linguine. Sprinkle with Parmesan Cheese, if desired.

I love this recipe, it takes less than 30 minutes to make and it looks like a gourmet meal!

Vegetable Beef Stroganoff

I made this tonight on a whim. I wanted a more healthy version of stroganoff, so I kind of tossed this recipe together. It turned out DELICIOUS. This picture doesn't have all the vegetables that I put it -my- recipe, but it was the best I could find... :)

1 lb lean ground beef

2 tsp extra virgin olive oil

1/4-1/2 cup red wine vinegar

2 yellow onions

1 green bell pepper

1 cup mushrooms

1 small zucchini

1 small yellow summer squash

1 Tbsp basil

1/4 tsp celery seed

1 tsp salt

1 tsp lawry salt

1 tsp black pepper

2 cloves garlic

2 Tbsp honey mustard (or dijon mustard)

1 cube beef bollion

1/2 cup water

1 cup nonfat plain yogurt

Extra thick egg noodles

Start water for boiling on the stove. When boiling, add egg noodles and cook until almost done.

Meanwhile, in a large pan brown beef, mushrooms, and onions. Add red wine vinegar and remaining vegetables and sautee until vegetables start to become softened.

Add basil, celery seed, salt, lawry salt, black pepper, garlic, mustard, and bollion and stir until vegetables are mostly cooked. Add water.

When noodles are -almost- done, add nonfat plain yogurt (or sour cream if you want it richer) to the vegetables/beef mixture and stir until all combined and heated through.

Serve over warm noodles. Delicious and easy!

Mom's Spaghetti Sauce

http://www.berkeley.il.us/spaghetti2.jpg

3 cups water
2-29 oz cans of tomato sauce
2-16 oz cans tomato paste
1/3 cup extra virgin olive oil
2 packages dry spaghetti mix
2 lbs Italian sausage
1/2 cup brown sugar
3 tsp basil
1 tsp Italian seasoning
1/2 tsp garlic powder

Pour all ingredients together and stir.

Simmer for 2 hours

Serve over warm spaghetti
--Recipe submitted by Kim Sharpe

Southwestern Chicken Pasta

http://farm3.static.flickr.com/2055/2526397775_308b60e0f5_o.jpg

1 can Cream of Mushroom soup

1 cup sour cream

1-2 cups salsa depending on taste

2 boneless skinless chicken breasts

1/2-1 cup cheddar cheese (optional)

Mix soup, sour cream, and salsa together

Cut chicken breasts into bite sized pieces and place in crock pot.

Pur sauce over chicken and set crock pot to cook for 2-3 hours (or bake in oven at 375 degrees for 45 minutes)

Serve over pasta or rice (with melted cheese on top if desired)

--Recipe submitted by Tamara Oborn

Easy Noodle Salad

http://showmethecurry.com/wp/vidimages/PastaSalad.jpg

1 package Garden Rotini Pasta

1 can olives

1 cup broccoli florettes

1 cup cherry or chopped tomatoes

1 cup cheese cubes

1/2 cup Italian Dressing

(You can substitute any vegetables in if desired)

--Recipe submitted by Maria Rasmussen