Classic Beef Stroganoff

1lb beef sirloin steak or tenderloin (in a pinch, sub ground beef or ground turkey: consider getting a roast and cutting that up to be more budget friendly. I like to bake the roast before cutting up for this recipe.)
1/2lb fresh mushrooms
1/2c minced onion
2T butter or margarine
10-1/2oz beef consomme
2T catsup
1 small clove minced garlic
1t salt
3T flour
1c sour cream
3-4c hot, cooked noodles (or rice)

Cut meat diagonally in to very thin slices.
Cook and stir mushrooms and onions in butter until tender, then remove from skillet.
In same skillet, brown meat lightly.
Set aside 1/c consumme but combine rest of consumme, catsup, garlic and salt in to skillet.

Cover and simmer 15m.
Blend reserved consumme and flour, stir in to skillet.
Add mushrooms and onion, heat to boiling, boil for 1 minute.
Stir in sour cream, heat through.
Serve over hot noodles or rice.

~from an old church cookbook.

*Watch catsup and sour cream carefully for allergens, sub gluten free flour, and serve over rice for gluten free.

Milky's Salsa Chicken

1 can cream of mushroom soup

1 jar salsa
1 pound chicken breasts

Put ingredients in crock and cook on low 8-10 hours. Shred chicken and serve over your favorite kind of rice.

Chicken Stir Fry

This is hardly worth a recipe, but it's a favorite here!

You'll need:
1-2c rice - I always use brown rice
1 bag frozen stir fry mix - I like broccoli stir fry
1 BSCB per person, defrosted
Soy sauce

Start the rice in a seperate pot according to package directions.
In a large fry pan, add the defrosted chicken breasts.
Cook through and chop with spatula.
Add veggies and 1/2c water
Simmer, stirring frequently until vegetables are done.

Serve on top of rice. Season as you like - we just use soy sauce over the top, but you may try marinating the chicken or using other spices for different flavors.

Cheeseburger Pie

1 c tomato sauce

1/4 tsp garlic powder
1/2 c onion, chopped
2 c rice, cooked
1 tsp chili powder
1/2 lb hamburger, browned
l pkg. Sweet N Low
½ c. green pepper, chopped

Preheat oven to 350.
Saute onions and peppers; add tomato sauce, spices and sweetener until heated through.
Add meat, rice and cheese, put in baking dish.
Bake in preheated oven for 30 minutes.
Sprinkle top with cheese.

Lighter: sub ground turkey for ground beef.

Crock Pot Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.

Serving suggestion: serve with rice.

Donna's Stuffed Peppers

6-8 Green peppers
1lb Ground beef or ground turkey
1/2-1c. dry rice
1 lg can diced tomatoes
Italian seasoning
Salt
Pepper
Garlic powder
Minced onion

Cut the tops off of green peppers and stuff them w/ a mixture of ground meat (I use beef or turkey...make sure to season turkey more) dry rice (it will cook in the mix), italian seasoning, salt, pepper, garlic powder, minced onion (dryed).
Put it in the crockpot and add a large can of crushed tomatoes and a can of water (liquid should come most of the way up the sides of the peppers).
Cook on low for 6-8 hours.

Donna's notes: I serve w/ mashed potatoes. YUMMY!!

KKB's Tex-Mex Rice and Bean Casserole

1 spray(s) cooking spray
1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels
1 Tbsp canned green chili peppers, chopped, mild or hot
15 oz canned pinto beans, rinsed and drained
1 cup(s) cooked brown rice, fresh or day old
3/4 cup(s) shredded reduced-fat Mexican-style cheese
3/4 cup(s) fat-free sour cream
1/4 tsp chili powder
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp scallion(s), chopped (dark green part only)
2 Tbsp shredded reduced-fat Mexican-style cheese

Instructions

Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.

In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.

Spoon mixture into prepared baking dish and bake for 30 minutes.

Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more.

Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

Easy Fried Rice

Servings: 6

Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy

Basic, easy and fast—a tasty way to use up leftover rice. Make it a main dish by stirring in cooked chicken or shrimp.

Ingredients

2 spray(s) cooking spray
2 large egg(s), lightly beaten
1 cup(s) carrot(s), shredded
1 cup(s) scallion(s), sliced, divided
3 cup(s) cooked white rice (can use brown rice too)
1/2 cup(s) frozen green peas, thawed
1/4 cup(s) low-sodium soy sauce, or to taste (get gluten free soy sauce if needed)

Instructions
• Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
• When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs them from skillet and set aside.
• Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
• Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.