Beef Stroganoff

I serve this with some kind of steamed veggies--butternut squash or zucchini. -Kelly

Beef Stroganoff
1T. plus 1 tsp safflower oil
1 1/2 onions, thinly sliced
1 1/4 pounds beef sirlion cut into 1/2"x 1/4" strips
2 T. plus 1 tsp. all purpose flour
2 C. sodium free beef broth
1/4 C plain yogurt
3 T. chopped parsley
3/4 pound broad egg noodles
2 tsp. unsalted butter
1/4 tsp. dried tarragon

Heat the 1 T. safflower oil in a large skillet over medium heat.Add onions, lower heat and cook until brown. Remove onions and set aside. Add beef to the pan and saute until browned all over (about 2 min. per side) Remove meat from the pan and add to the onions. Add the remaining tsp. oil to the pan and heat. Add the flour and whisk to blend. Gradually add the beef broth. Whisk continually until the broth thickens, about 5 minutes. Return the beef and onions to the sauce. Cook until heated through.
Remove the skillet from heat, stir in the yogurt, and sprinkle with the chopped parsley over the top. Toss the noodles with the butter and tarragon. Arrange them on a platter and spoon the beef over the noodles.

Quick Vegetable Couscous

I recommend Trader Joe's Whole Wheat couscous, very high in fiber and yummy. I follow the directions on the box and add it to the recipe. Also I took a class on how to cook and use tofu. The instructor recommends that you always boil your tofu for 5-10 minutes before use. It tastes much better and is safer to consume. You could always add chicken too! I separate the couscous from the vegetable for my pickiest daughter. --Ailey

Quick Vegetable Couscous
1 bouillon cube
12 oz water
1 cup couscous, uncooked
cooking oil spray
2 zucchini
1, 1-inch cube ginger root
6 scallions
2 red peppers
12 oz tofu or chicken
2 garlic cloves

Dissolve bouillon cube in 12 oz boiling water. place couscous in medium-size bowl and pour bouillon liquid over it. Leave until couscous has absorbed all the liquid. Spray wok with a little oil, over medium heat. Slice zucchini crosswise add to wok and stir-fry for 5 minutes. Grate ginger, slice scallions and red pepper, cube tofu, cush garlic and add to wok. Stir-fry for another 5 minutes. Remove from wok and mix in couscous.

Orange Pork Chops

Making sure the rice is cooked is the key to this. If you don't have a pan that can go into the oven then technically it's a two dish meal - I hope I'm not thrown out for that. - Kathy

Orange Pork Chops
Pork chops
1 cup rice
1 can beef bouillon
1 small can mandarin oranges

Preheat oven to 350. Brown the pork chops. Pour one cup of uncooked rice in a pan. Place the browned pork chops on top of the rice. Pour the beef bouillon and the mandarin oranges (with juice) on top of the rice and pork chops. Cook, covered, for 20-25 minutes, until rice is cooked.

Soupy Chicken

My children love it and think it is fun that we are eating soupy chicken. -Beth

Soupy Chicken
4 Chicken Breast cut up in 1 inch squares or if you want you can keep whole
2 cans of Cream of Broccoli Soup
1 Tablespoon of Lemon juice
1 Can of Milk or cream which ever you like

Cook the chicken a little before on 375 degrees and then put the soup on and
continue to cook for 20 minutes.

We add Broccoli and Rice.

Taco Pie

Taco Pie
1 lb ground beef
1 med onion
1 pkg taco seasoning
8 oz can tomoato sauce
refrigerated crescent rolls
crushed taco chips
4 oz sour cream
4 oz shredded cheddar cheese

Heat oven to 350.
Brown beef and onion. Drain
Stir in taco seasoning and tomato sauce.
Unroll crescent roll, break apart and press into a 9 inch pie pan to make crust.
Sprinkle crust with chips.
Spread beef mixture over chips and bake for 15 minutes.
Add sour cream, cheese and some more crushed chips.
Bake 15 more minutes or until crust is brown.

Potato Sausage Medley

I usually serve this with some kind of fruit (applesauce, mandarin oranges, etc.) and with green beans because my daughter will not eat the peppers. Enjoy! -Karen

Potato Sausage Medley
1 - 2 packages of smoked sausage ( I use the Ekrich turkey sausage and no one notices)
5 large yukon gold potatoes, peeled and cubed
1 large onion, chopped
2 red peppers (you can substitute green or a combo), seeded and sliced into strips
ground pepper
1 c water

Spray a large skillet or Dutch oven with non stick cooking spray. Brown the sausage until it is brown to your liking. Remove from pan and set aside.
In the skillet, add onions and peppers and saute in the sausage drippings until they are browned or carmelized. Add in the potatoes and the water. Stir mixture, sprinkle with ground pepper and lay sausages on top of the mixture. Bring to a boil.
Cover the skillet and simmer for 20 minutes or until potatoes are cooked to your liking.

Italian Macaroni Skillet

I found this recipe in the newspaper when we lived in Wisconsin and it became battered and stained from use. I finally started organizing recipes (still a long way to go) and it finally made it to a recipe book. It is a great pantry-friendly recipe! - Susie

Italian Macaroni Skillet
serves 4, cooks in 20 minutes

1 tsp. olive oil
1 c. chopped onion
1 pound ground beef
1 medium green pepper (3/4 cup chopped)
2 tsp bottled minced garlic
1 can chicken broth (14 ½ oz)
2 cups spaghetti sauce
8 oz. macaroni pasta
¼ c. parmesan cheese

Heat oil over medium-high heat in large skillet. Add onion. Add beef and increase heat to high. Cook, stirring frequently, until browned, about 5 minutes.

Add green pepper and garlic. Stir.

Add broth, sauce and macaroni. Stir until well-mixed. Cover and bring to a boil.

Reduce heat to medium and cook at moderate boil, stirring occasionally, until macaroni is cooked, about 10-12 minutes.

Serve at once topped with 1 tablespoon Parmesan cheese.

Skillet Chicken, Broccoli, Ziti, and Asiago

This takes me closer to 45 minutes, but it's worth it. I've used whole milk instead of cream and it's still good - not quite as rich, but still good. Serve with crusty bread and apple slices for the kids. - Julie

Skillet Chicken, Broccoli, Ziti, and Asiago
from America's Test Kitchen

This recipe also works well with 8 ounces of penne. Parmesan cheese can be substituted for the Asiago.

Serves 4 Time: 30 minutes
1 pound boneless, skinless chicken breasts , cut into 1-inch squares
Table salt and ground black pepper
2 tablespoons vegetable oil (or olive oil)
1 medium onion , minced (about 1 cup)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti (2 /12 cups)
2 3/4 cups water
1 2/3 cups low-sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
1/2 cup heavy cream
1 ounce grated Asiago cheese (1/2 cup), plus extra for serving
1 tablespoon fresh lemon juice

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

One Skillet Spaghetti

This is one of my winter staples. Simple and really yummy! I often serve it with some fruit since I know my daughter will eat fruit. But any of your standard Italian sides would be great: lettuce salad, garlic bread, etc. - Nancy

One Skillet Spaghetti

1 lb. ground beef
2 small to medium onions, chopped
7 oz. spaghetti
28 oz. can diced tomatoes, undrained
3/4 c. chopped green pepper
1/2 c. water
1 t. chili powder
1 t. dried oregano
1 t. sugar
1 t. salt
1 c. shredded cheddar

In a large skillet, brown beef and onions; drain. Stir in uncooked spaghetti and the next 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Sprinkle with cheese; cover and heat until melted.