1 lb of beef stew meat, cubed, frozen or not (you may want a more tender cut if you’re doing the stove top version)
1 can of cream of mushroom soup (10.75 oz)
1/2 medium onion, chopped
1 small can of sliced mushrooms (optional)
1/4 cup water
1 Tbsp Worcestershire sauce
4 oz. (1/2 a bar) of cream cheese or ½ cup sour cream
Egg noodles, or any kind of pasta noodles or rice
Crock Pot Directions:
1-Put everything BUT the cream cheese or sour cream and egg noodles into the Crock Pot. You do not even have to brown the stew meat!
3-Cook on High for 5 hours or on Low for 8 hours.
4-When you are close to serving dinner, prepare about a half bag of noodles according to the package directions. Mix in the cream cheese or sour cream about 20 minutes before serving.
5-Top the noodles with the Beef Stroganoff and enjoy. We love this with peas or broccoli on the side.
Stove Top Directions:
1-Follow the directions on your pasta package to boil the noodles.
2-While the pasta is cooking, cut up the meat in small squares, then cut them in half to make them thinner.
3-Put a frying pan on the stove and turn the burner to medium. After it has heated up, put the meat in the pan and brown in on each side until it is no longer pink in the middle.
4-While the meat is browning, peal, wash and dice the onion and add it to the meat to cook for the last few minutes of cooking.
5-In a sauce pan add the cream of mushroom soup, water and Worcestershire sauce (and mushrooms if using them) and stir all together while you heat the mixture on medium. When everything is combined and warmed, turn the burner to low and add the sour cream (or cream cheese) and melt into the sauce.
6-Add the cooked onions and browned meat to the sauce.
7-Drain the noodles and serve the sauce over the noodles and enjoy.
-2-3 lbs boneless, skinless chicken breasts or thighs, about 4 breasts or 6 thighs (I use frozen)
-1/4 cup butter
1 (.7 ounce) package dry Italian-style salad
1 cup apple juice (water works in a pinch)
2 (10.75 ounce) cans condensed GOLDEN MUSHROOM soup (not cream of mushroom!)
4 ounces cream cheese
1 pound angel hair pasta or any pasta you like
1-Preheat oven to 325 degrees F (165 degrees C).
2-In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in apple juice and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil.
3-Arrange chicken in a single layer in a 9×13 inch baking dish. Pour sauce over.
4-Bake for 60 minutes in the preheated oven.
5-Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Both of my girls are allergic to peanuts so I developed this recipe with almond butter (I’ll post the recipe for that soon!) but peanut butter, and really any nut butter, will work. Just be aware that peanut butter has more oil than almond butter so you may need to add a little more coconut or oats to get the right consistency.
No Bake Cookies
3/4 Cup Honey
3 Tbs baking cocoa (unsweetened)
1/3 Cup butter
2 Cups Oats (old fashioned, quick..any oats work)
1/3 Cup Coconut, unsweetened, dried, shredded (you can replace this with more oats if needed)
1/3 Cup Almond Butter (or any nut butter or sun butter)
1-Put the first 3 ingredients in a sauce pan over medium high heat, stirring often until they are completed melted and mixed well together.
2-Turn off the heat and stir in the oats and then the almond butter.
3-Stir in the coconut until everything is well mixed.
4-Let the mixture cool in the pan for 10 minutes or so (you can move right on to the next step but this makes things easier if you can wait.)
5-Scoop small amounts of the mixture on wax paper or aluminum foil and let the cool. (I use my measuring tablespoon to scoop and it works great.)
*You can freeze or refrigerate the cookies in an airtight container and then take them out one at a time as you like. I think I actually like them best chilled. I put them in layers with a piece of aluminum foil or wax paper in between.