Beef Stroganoff

Beef Stroganoff

1 lb. ground beef
2 cups beef broth (I used Better Than Boullion)
1/2 cup diced onion
2 Tbs. butter
2 Tbs. flour
1 can (6 oz) mushrooms
1/2 cup sour cream
salt and pepper to taste

Brown onion and ground beef.  Melt butter; add flour and stir until a paste-like consistency is reached.  Add broth.  Simmer.  Saute mushrooms in a little butter or oil.  Mix meat, mushrooms, and sauce.  Add sour cream and simmer just long enough to heat the sour cream.  Serve over noodles or rice.

Kellie's October Plan

The Esplin's finally purchased a BBQ, so if it's ok with everyone, we are going to do Lemon Chicken again so that Will can improved is chicken grilling skills:)

Manicotti

3 cups cottage cheese
1 cup ricotta cheese
12 oz. mozzarella cheese, shredded
1/2 cup parmesan cheese
1 egg
1/2 tsp. garlic powder
1 1/2 tsp. Italian seasoning
1 tsp. dried parsley

Freezer Instructions: Thaw filling. Cook manicotti for 7 minutes. Rinse under cold water to cool.  While manicotti is cooking, mix Ragu and tomato sauce together. Season with Italian seasoning or to your family's tastes. Cut corner off of filling bag and pipe filling into cooked manicotti.  Spread 1/2 of sauce on bottom of pan(s). Place filled manicotti on top of sauce. Pour remaining sauce over manicotti and sprinkle with parmesan cheese.  Cover with foil and bake at 400 until sauce is bubbly (about 30 min.). Let stand 10 minutes before serving.

Chicken Broccoli Casserole

6 chicken breasts, cubed, cooked
1 bag frozen broccoli florets (save for later)
1 c. grated cheese
1 stick butter
5 Tbsp. flour
1 1/2 c. chicken broth
1 c. whipping cream
3/4 c. bread crumbs

Melt butter in small saucepan over medium heat.  Blend in flour.  Salt, pepper to taste.  Add broth & cook until thick.  Add cream; stir until smooth.  Add cheese, stir until melted.  Pour chicken & sauce in freezer bag.  Seal, label & freeze. 

Baking instructions:  Thaw.  Pour bag contents into greased baking dish.  Mix in thawed, drained broccoli.  Cover with bread crumbs.  Bake at 350 degrees for 40 minutes.

Serve with rice, green salad and bread.

Creamy Chicken Noodle Soup

OK, I so wish we had had a video rolling when I made these last night.  All was going well until I put the 6th cup of broth into the bags.  I was on bag 5 or 6 when the first one tipped over.  I let go of the one I was holding and grabbed for the spilling one only to have the one I had been filling tip.  My husband was helping me and so he reached for the new spill and bumped one of the others.  Before we knew what was happening, we had greasy chicken stock Niagara Falls all over the kitchen.  YIKES!!  But, on the bright side, my kitchen counters, cabinets and floor are REALLY clean now!

Creamy Chicken Soup—Yield 8-10 servings

 

3 ½ lb fryer or 2 lb boneless breasts (the fryer makes a more flavorful broth)

2 ½ quarts water

2 tsp salt

3 large carrots

2 ribs celery

1 med. onion

¼ tsp pepper

¼ tsp poultry seasoning

¼ tsp sage

1 tsp celery salt

1 Tbsp parsley

3 c. egg noodles

¾ c. flour

1 can evaporated milk

½ c. butter (optional, but so yummy!)

 Stew fryer, water and salt for 1 ½ hours.  Bone chicken and set aside.  Add vegetables and seasonings to broth and cook 20-30 minutes or until tender.  Add noodles and chicken and cook 10 min.  Mix flour and milk until smooth and add to broth.  Cook on low until soup begins to thicken and then add butter.  Heat until butter is melted.

For the freezer meal, you will need to thaw the soup.  Put it in a pot and add a quart of water.  Bring to a boil and then lower the heat to simmer and add the noodles.  Cook 10 minutes then mix 3/4 c. flour with the canned milk and whisk into the soup.   Cook on low until it thickens and then add the butter if you want.  Enjoy!

Baked Breakfast Taquitos with Lime Chipolte Dip

Here is the recipe... FINALLY  :)

2 tsp extra virgin olive oil
12 large eggs
1/2 C sour cream
1/2 tsp kosher salt
1/4 tsp finely ground pepper
1/2 tsp garlic powder
1 1/2 C shredded pepper jack cheese
1/4 C chopped red bell peppers
1/4 C chopped green onion
1/4 C chopped cilantro
1-2 tsp hot sauce (like Tabasco)
16 6 inch flour tortillas
cooking spray or olive oil

Lime-Chipotle Dipping Sauce
1 1/2 C sour cream
1 TBS fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt


Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil for easy clean-up.  Spray with cooking spray or lightly brush with oil and set aside.
Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in 1/2 C sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine.
Warm tortillas in microwave to ease rolling process.  Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder.  Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other.  When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil.  Bake for 15 minutes or until edges are golden brown and crisp.
While taquitos are baking, combine 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt.  Stir to combine and store in fridge.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.


Make Ahead Prep: The egg mixture can be made a day ahead of time and stored in the fridge until ready to use.  You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use.  To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray.  Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

Lasagna Rolls

Natalie & Kendra October meal