Beef Stroganoff

My brother-in-law's family recipe.  SO good!

1-1/2 lbs. sirloin, cut into thin strips
1/4 c flour
Salt & Pepper
1/4 c butter
1 small can sliced mushrooms
1/2 c chopped onion
1 garlic clove, minced
1 can beef broth
1 c sour cream
1 pkg. egg noodles

Dust steak strips with flour, salt and pepper.  Brown in butter.  Add mushrooms, onion, and garlic.  Brown lightly.  Stir in broth.  Cover.  Cook 1-2 hours, until tender, stirring occasionally.  Be sure that it stays at a simmer, do not let boil.  Stir in sour cream.  Cook 5 minutes more over low heat.  Serve over hot cooked egg noodles.

Enjoy!

Slow Cooker Chicken and Stuffing

I love my slow cooker!  I have a very yummy slow cooker chicken and stuffing recipe that I used pretty often before we moved that my friend Cheryl gave me, but it's buried in a box somewhere in my sister's basement, unfortunately.  So....  I decided to try a new one!  I did change things up a little, and it was yummy!

Chicken and Stuffing
adapted from Crock-Pot Recipe Card Collection

1 lb. boneless skinless chicken breasts
Salt & pepper
2 cans condensed chicken & mushroom soup
1 c chicken broth
12 oz. bag of herbed stuffing
1 c frozen peas

Season chicken with salt and pepper, and place into slow cooker.  Pour soup over top.  Prepare stuffing with broth.  (No mistake there - I know that the broth to stuffing ratio is off.  The moisture in the slow cooker will continue cooking and softening the stuffing.)  Cover slow cooker with lid, and cook on HIGH 3-4 hours.  Pour peas over top, and cover again.  Turn slow cooker on WARM until peas are heated through.

We enjoyed ours with Parslied Potatoes and applesauce.

Menu Plan Monday

Here's what's cookin'!

Chick-fil-a
Slow Cooker Chicken & Stuffing
Beef Stroganoff
Spaghetti
Turkey & Bleu Cheese Panini
Maple Pecan Chicken
Cheeseburger Pie

Baking

I dropped my kidlet off at school, then came home to bake Egg Bread and Granola Bars with dried cranberries, white chocolate chips, and cinnamon brown sugar almonds.  Happy Thursday!

"Leftovers" Soup

I tend to make some other concoction out of our leftovers.  (See German Vegetable Soup, Chicken and Rice Casserole, Country Dinner, and Harvest Chicken Soup)  One of the top ways to save money on your grocery budget is to use what you have, not throwing food away.  This week I did it again, and made a soup out of our leftover roasted chicken, the "other" half of an onion,  a section of  random cream cheese, and what was remaining from a can of corn.

1 large roasted chicken breast, shredded
Chicken broth
1/2 can of corn
1/2 small onion, diced
3 small potatoes
3 oz. cream cheese, cut into small chunks
Salt
Pepper
Hot sauce to taste

Peel and dice potatoes.  Place in a pan with the onions, and cover with chicken broth.  Boil until tender.  With a hand masher, mash some of the potatoes in the broth.  Over medium head, add in chicken, corn, and salt and pepper to taste.  Heat through.  Stir in cream cheese, and simmer until dissolved.  Top with shredded cheddar cheese before serving.  Serve with hot sauce nearby.

Menu Plan Monday - A Day or Two Late

I'm still trying to get back into the swing of things after the break...  Here are our meals for this week:

Chick-fil-a
Leftovers soup
Breakfast for dinner
Turkey Meatloaf
Fried Chicken Divine
Shrimp Pot Pie
Bean Soup

Getting back on schedule

We've had two weeks of celebrating, sleeping in, playing in the snow, watching movies, reading, playing games, etc.  It's time to get back to "real life" tomorrow!  It's time to sit down to make a menu plan, set out school clothes for the next day, and try our hardest to get up on time.  :)