Easy Beef Stroganoff

I got this recipe when I printed out a coupon for Tyson chicken strips. I never actually bought the Tyson chicken because it wasn't sold where I grocery shop. But of course this recipe calls for the pre-seasoned steak strips so it wasn't as easy as the recipe says it was. The only difference, I had to cook and season the steak myself and cut it into pieces. Not too hard. It actually turned out to be pretty good. I give this recipe a 4.

Ingredients

1 package (6 oz) Tyson Seasoned Steak Strips
1 can condensed cream of mushroom soup
1/4 cup water
1 Tbsp. Worcestershire sauce
4 oz. cream cheese
2 cups cooked egg noodles

1. Combine steak strips, soup, water and Worcestershire in skillet over medium heat. Cook and stir about 10 minutes or until bubbly. Reduce heat to medium low.

2. Stir in cream cheese until melted.

3. Serve over hot noodles. Refrigerate leftovers.

Now the funny thing about this recipe is that it says it serves 2. So why would you need to refrigerate leftovers? Well I made it and I had leftovers so does it really serve 2 or 3?

Easy Lasagna

Tonight's recipe came from the kitchen of Lucinda Hopkins. She gave a little class about "Budget meals made fun and simple" and this was one of the recipes from the class. I have to say it was pretty easy to make, you didn't even have to cook the noodles first. The directions were a little sketchy so I improvised and it turned out pretty great. I give this recipe a 4.5

Ingredients


1 pkg. lasagna noodles
spaghetti sauce (here's part of the sketchyness...how much? maybe a cup or two)
cottage cheese (again I guessed it was about a 16 oz package of it)
shredded cheese (however much you want to use)
1 lb. hamburger
onion (I cut up almost a whole medium sized onion for this)
1 Tbsp. parsley flakes
2 eggs


Directions


Brown hamburger with onion. Salt and pepper to taste. Mix cottage cheese with 2 eggs and parsley. In 9X13 pan, put a little spaghetti sauce in the bottom, then 1 layer of noddles (uncooked), then the cottage cheese mixture, then hamburger, spaghetti sauce again and cheese. Repeat. Put 1/4 cup of water in the pan--cook covered for 1 1/2 hours. (now here she didn't say what temperature so I just guessed at 350F and I only cooked it for 1 hour 15 minutes and it turned out just fine).

Chicken Fingers with Honey Mustard

I know it's been a while since I've posted a recipe...that's either because I barely cooked during the week or what I made wasn't good enough to be posted....or it was a repeat. But tonight I made a recipe from the Easy Everyday Cooking recipe cards. Apparently this is an appetizer but I made it as a dinner with salads and fruit. It turned out great and we had no left overs! I give this recipe a 5!

Ingredients

4 skinless, boneless chicken breasts (I used 2)
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper (I used Mrs. Dash's Southwest Chipotle seasoning)
3/4 cup milk
1 cup vegetable oil for frying ( I used enova oil)

HONEY MUSTARD
1/2 cup honey
1/4 cup dijon mustard

1. Cut chicken into 1/2 X 2 inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.

2. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper (I just put them directly into the pan of oil)

3. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350F or until a cube of white bread dropped in oil browns evenly in 1 minute.

4. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.