Quick Beef Stroganoff

Make a classic family favorite in a fraction of the time.  Serve with a side of roasted Brussels sprouts.  Recipe serves 4.

What you’ll need:

  • 4 ounces uncooked egg noodles
  • 1 pound flank steak, trimmed
  • 1 cup chopped onion
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon hot paprika
  • 1 (6-ounce) package presliced mushroom blend
  • 1 cup lower-sodium beef broth
  • 5 teaspoons all-purpose flour
  • 1/3 cup fat-free sour cream
  • 3 tablespoons thinly sliced green onions
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh flat-leaf parsley

What you’ll do:

  • Bring 6 cups of water to a boil in a large saucepan.
  • Add the noodles and cook 5 minutes or until al dente.
  • Drain.
  • Cut the beef across the grain into 1/4-inch wide strips.  Cut the strips into 2-inch pieces.
  • Heat a large skillet over medium-high heat.
  • Coat with cooking spray.
  • Add the beef and saute for 4 minutes or until browned.
  • Remove the beef from the pan.
  • Add the onion, pepper, salt, paprika and mushrooms to the pan.
  • Saute 4 minutes or until tender.
  • Reduce the heat to medium.
  • Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk.
  • Add the broth mixture, remaining 3/4 cup broth and 1/2 cup water to the pan, scraping the pan to loosen the browned bits.
  • Cover and cook for 8 minutes.
  • Remove from heat and stir in the sour cream, green onions and butter.
  • Serve the beef mixture over the noodles and top with parsley.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Chicken Corn Chowder

This soup is an excellent way to transform leftover chicken into something wholly different. Plenty of corn, both whole and pureed with milk, gives this soup a nice sweet-and-savory flavor. If you’ve got leftover vegetables, throw them in, too; just about any cooked veggies would make a good addition.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon butter
  • 6 green onions
  • 2 tablespoons all-purpose flour
  • 2 cups chopped cooked chicken breast (or rotisserie chicken)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (10-ounce) packages frozen corn kernels, thawed
  • 1 (14-ounce) can less-sodium chicken broth
  • 2 cups fat-free milk
  • 1/2 cup (2 ounces) shredded cheddar cheese

What you’ll do:

  • Melt butter in a pot over medium-high heat.
  • Remove the green onion tops and chop, set aside.
  • Thinly slice the white portion of the green onion.
  • Add the sliced white portion of the green onions to the melted butter and saute for 2 minutes.
  • Add the flour, cook 1 minute, stirring constantly.
  • Stir in the chicken, salt, pepper, 1 package of the frozen corn that has been thawed, and the broth.
  • Bring to a boil.
  • Reduce the heat and simmer for 5 minutes.
  • While the mixture simmers, combine the remaining thawed package of corn and the milk in a blender.
  • Process until smooth.
  • Add the milk mixture to the pan and simmer for 2 minutes.
  • Ladle 2 cups of soup into each bowl.
  • Sprinkle evenly with the green onion tops and cheese.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Red Onion, Potato and Goat Cheese Pizza

Monday just got a little bit better.  If you aren’t a fan of goat cheese, sub in feta.  Also, use any color of potatoes you like – purple fingerling potatoes make the pizza even more colorful.  Recipe serves 6.

What you’ll need:

  • 7 ounces fingerling potatoes (about 5 potatoes)
  • 1 teaspoon olive oil
  • 1 medium red onion, cut into 1/2-inch-thick slices
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 2 tablespoons cornmeal
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 3/4 cup (3 ounces) crumbled goat cheese
  • 1 garlic clove, minced
  • 1 1/2 teaspoons fresh thyme leaves

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Place the potatoes in a saucepan and cover with cool water.
  • Bring to a boil and cook until just tender, about 10 minutes.
  • Drain the potatoes and cool slightly.
  • Cut the potatoes cross-wise into 1/4-inch slices.
  • Heat the olive oil in a skillet over medium-high heat.
  • Add the onion and saute 8 minutes or until tender.
  • Roll the dough out on a lightly floured surface to a 14×10-inch rectangle.
  • Sprinkle the cornmeal over a large baking sheet and place dough on the baking sheet.
  • Sprinkle the mozzarella cheese evenly over the dough.
  • Arrange the potatoes and onion on top of the mozzarella.
  • Top evenly with the goat cheese and garlic.
  • Bake for 15 minutes or until browned.
  • Sprinkle with thyme before cutting and serving.

Recipe and image from Cooking Light.

So what are you waiting on…Get dinner on the table!