Ground Beef Stroganoff

*Note: Three of my kids love this simple recipe, and one does not :)


Brown:
1 1/2 lb. ground beef
garlic salt & pepper

Then Add:
2 cans Campbell's Cream of Chicken soup
1 can Campbell's Golden Mushroom or Cream of Mushroom soup
a few drops of Browning Sauce

Optional:
Can thin it by adding a little milk, if desired.

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Boil: 
1 bag pasta (I prefer the All Yolks Dumpling noodles, or the large elbow macaroni for this dish)

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Garnish:
Grated parmesan*

Muddy Buddies- Snack Mix

Ingredients:

9 C. Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or combination)                           (I used a combination or Rice and Corn Chex)
1 C. semisweet chocolate chips
1/2 C. peanut butter
1/4 C. butter
1 t. vanilla (Don't forget the vanilla!!!)
1 1/2 C. powdered sugar

Steps:

1. Into large bowl, measure cereal; set aside.

2. In 1-quart (large Pyrex) microwaveable bowl, butter, peanut butter and microwave chocolate chips uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable Ziplock bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread onto waxed or parchment paper to cool. Store in airtight container.

Instant Pot: Chicken Noodle Soup (Adapted from All Recipes)

Saute:

2 Tbsp. Canola oil 

1-2 cloves minced garlic

1 large yellow onion

1 small bunch (organic) celery

10 oz. Bolthouse Farms Matchstix (grated) carrots

few shakes of garlic salt & pepper, (The broth is usually already salted, so you don't need much)

5-6 shakes of Penzey's Spices, "Mural of Flavor" seasoning (salt free)

1 shake or so, crushed red pepper

Add to Instant Pot:

Sautéed vegetables (above)

2 quarts Kirkland Organic, Cage-Free, Chicken Stock (Cartons come in a 4-pack at Costco)

10 oz. can Valley Fresh All-Natural Chicken breast

2 Tbsp. Parsley, dried

1 1/2 t. Thyme, dried

1 t. Basil, dried

1 Bay leaf, whole

Pressure cook:  4 minutes on High; immediate release. 

While pressure cooking soup, cook 6 ounces of No Yolks Dumplings or other wide egg noodles according to the directions.

Serve:

Scoop a spoonful of pasta into a bowl and cover with the chicken soup mixture. 

*Note: I cook my noodles separately because I don't want them to get soggy. You could probably add them to the pressure cooker after the 4 mins and pressure cook an additional 2 minutes, I'm guessing. 

Chicken Makhani (Indian Butter Chicken) --Recipe from All Recipes

One of my favorite recipes lately!

Ingredients: (I double this recipe for my family! We love having extra sauce!)

1 Tbsp. peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 Tbsp. butter
2 tsp. lemon juice
1 Tbsp. minced ginger (in a jar, usually in asian section of grocery store)
1/2 to 1 tsp. minced garlic
1 tsp. garam masala
1 tsp. chili powder
1 tsp. ground cumin
1 bay leaf
1/4 c. FAGE plain yogurt
1 c. half & half
1 c. tomato puree
1/4 tsp. cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 Tbsp. peanut oil

1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp. garam masala
1 pinch cayenne pepper
1 Tbsp. cornstarch
1/4 c. water


Directions:

1.  Heat 1 tablespoon oil in a large saucepan over medium high heat. Sauce shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside.

2.   Heat 1 tablespoon of oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

3.  Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

4.  Serve over Basmati rice with warm naan bread. I warm my naan, wrapped in foil, in the toaster oven.