Shortcut Stroganoff*
Campbell’s Soup Recipe
Prep: 10 min
Cook: 30 min
Makes 4 servings (about 1 1/3 cup each)
1 Tbsp vegetable oil
1 boneless beef sirloin steak (about 1 lb) cut into strips
1 can (10 3/4oz) condensed cream of mushroom soup
1 can (10 1/2oz) condensed beef broth
1 cup water
2 tsp Worcestershire sauce
3 cups uncooked corkscrew shaped pasta
1/2 cup sour cream
1. Heat oil in 12″ skillet over medium-high heat. Add beef and cook until well browned, stirring often. Pour off fat.
2. Stir soup, broth, water, Worcestershire and pasta in skillet and heat to a boil. Reduce heat to medium. Cook 15 min or until pasta is tender, stirring often. Stir in sour cream and cook until mixture is hot and bubbling.
Serving suggestions: Serve with creamed peas, baby carrots, and tomato wedges. For dessert serve sliced fresh pineapple.
* This is a good use for leftover steak pieces.
Creamy Pesto Chicken & Bow Ties*
Campbell’s Soup Recipe
Prep: 10 min
Cook: 20 min
Makes 4 servings (about 1 1/4 cups each)
2 Tbsp butter
4 skinless boneless chicken breast halves, cut into cubes
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk
3 cups bow tie pasta, cooked & drained
1. Heat butter in 10″ skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
2. Stir soup, pesto sauce and milk in skillet and beat to a boil. Reduce heat to low. Cook 5 min, or until chicken is cooked through. Stir in pasta and cook until mixture is hot and bubbling.
* This is a good use for leftover chicken.
Creamy Ham & Peas Pasta*
from http://www.wildharvestorganic.com
Active time: 20 minutes
Total time: 20 minutes
Amount: 3 servings
Ingredients:
1 (6oz) pkg Wild Harvest macaroni & white cheddar cheese
1 Tbsp butter
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 tsp ground black pepper
1 cup diced him
1/4 cup green peas
Directions:
1. Prepare macaroni and cheese according to package directions.
2. Meanwhile, in medium skillet, melt butter over medium heat. Add mushrooms, onions and pepper. Saute until mushrooms are sot and liquid is absorbed.
3. Add in ham and peas; continue sauteing until heated through.
4. Add ham and mushroom mixture to completed macaroni & cheese.
* This is a good use for leftover ham.
Turkey Leftover Casserole
http://www.heinzgravy.com
Prep time: 5 minutes
Cook time: 25-30 minutes
Serves 4-6
2 1/2 cups prepared mashed potatoes
2 cups cooked, shredded turkey
1 (12 oz) jar homestyle roasted turkey gravy
1 cup prepared stuffing
salt & pepper to taste
Preheat oven to 350F. Place prepared mashed potatoes into a 2 quart casserole dish, sprayed with nonstick cooking spray. Combine turkey and gravy in a large skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until thoroughly combined. Add salt and pepper to taste, if desired. Spoon turkey mixture on top of potatoes and spread evenly. Cover and bake for 25-30 minutes or until internal temperature reaches 165F.
Italian Rice & Beans
http://www.bushbeans.com
Serves 6-7
1 can (14.5 oz) diced tomatoes with Italian herbs
1 can (15.8 oz) Bush’s Great Northern Beans (or cannellini), drained & rinsed
2/3 cup instant rice
1/4 tsp Italian seasoning or 1/2 tsp dry basil
Place all ingredients in medium saucepan. Cook 3-4 minutes, covered, over medium-high heat. Uncover pan and continue cooking 2-3 minutes or until rice is tender. Add pepper to taste. Dish slightly saucy when completely cooked.
One Pot Cannellini Florentine
http://www.bushbeans.com
Serves 6-7
4 slices bacon, chopped
3 cloves garlic, minced
1 medium onion, chopped
1 can (14 oz) chopped spinach, drained
1 can ( 15.5 oz) Bush’s Cannellini beans, drained & rinsed
1 can (16 oz) Bush’s light red kidney beans, drained & rinsed
1 can (16 oz) Bush’s dark red kidney beans, drained & rinsed
3 cans (14.5oz each) chicken broth
1/2 cup sun-dried tomatoes, cut in thin strips
1 tsp dried basil
crushed red pepper flakes
shredded Parmesan cheese
Crispy french-fried onions
Cook bacon over high heat in large stockpot until cooked. Add garlic and onion, saute until brown. Mix in spinach, saute 2 minutes. Add remaining ingredients and simmer 10 minutes. Add salt & pepper to taste. Top with cheese and crispy onions and serve.
Sweet & Sour Chicken
http://www.lachoy.com
Prep time: 20 minutes
Total time: 20 minutes
Makes 6 servings (1 cup each)
Ingredients
1 Tbsp cornstarch
1 Tbsp water
1 Tbsp soy sauce
2 Tbsp vegetable oil, divided
1 small onion, chopped
1 large red bell pepper, seeded, cut into 3/4 inch chunks
1 lb boneless chicken breasts or thighs, cut into thin slices
1 can (20 oz each) pineapple chunks in juice, drained
1 can (8 oz each) sliced bamboo shoots, drained
1 jar (10 oz each) sweet & sour sauce
chow mein noodles, optional
Directions
1. Whisk together cornstarch, water and soy sauce in small bowl until blended; set aside.
2. Heat 1 Tbsp oil in large skillet or wok over medium-high heat. Add onion and pepper; cook and stir 2 minutes or until crisp-tender. Remove from skillet & set aside.
3. Place remaining 1 Tbsp oil in skillet. Add chicken; cook & stir 4 minutes or until no longer pink. Return vegetables to skillet. Stir in pineapple, bamboo shoots, sweet & sour sauce & soy sauce mixture; cook until hot and sauce thickens. Serve with chow mein noodles, if desired.
Hearty Southwest Turkey & Black Bean Chili
From Saltz Saltine crackers
Ingredients
1 19 oz pkg fresh frozen ground turkey
1 large Vidalia sweet onion, chopped
3 cloves of garlic, minced
1 red pepper, chopped
Salt & black pepper to taste
3 Tbsp brown sugar
1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp ground coriander
1 Tbsp cocoa powder
1/2 tsp crushed red pepper (or more to increase heat)
2 15.5 oz cans of diced tomatoes, drained
1 cup of canned corn or frozen corn, rinsed & drained
1 8 oz can of tomato sauce
1 6 oz can of tomato paste
1 cup of water
2 15.5 oz cans of black beans, drained & rinsed
Add to taste:
1/2 cup shredded sharp cheddar cheese
12 cup fresh chopped cilantro
1/2 cup chopped green onion with tops
Directions
1. In a large pan, brown turkey meat with onions and garlic pepper, salt & black pepper. Cook until turkey no longer appears pink, breaking up meat into small pieces as you brown. Drain excess juices.
2. Reduce heat to medium-low and add remaining ingredients (except cilantro and cheddar cheese and 1/2 cup green onions); simmer for 30-45 minutes until desired consistency achieved.
3. Serve hot and garnish with cheddar cheese, cilantro and chopped green onions to taste.
Serves 6-8.
Chicken with Sun Dried Tomatoes
From Campbell Soup
Prep 15 minutes – Cook 20 minutes – Makes 4 servings
3 Tbsp olive oil
4 skinless boneless chicken breast halves
1 shallot, finely chopped
1 can (10 3/4oz) condensed 98% fat free cream of mushroom soup
3/4 cup water
1/4 cup thinly sliced sun dried tomatoes
1 Tbsp red wine vinegar
2 Tbsp chopped fresh basil leaves
4 cups extra wide egg noodles, cooked & drained
1/4 cup shredded Pecorino, Romano or Parmesan cheese (optional)
Thinly sliced fresh basil leaves (optional)
1. Heat 2 Tbsp oil in 10″ skillet over medium-high heat. Add chicken and cook 15 min or until well browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add chicken and cook 15 min or until well browned on both sides. Remove chicken from skillet.
3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and sliced basil, if desired.
You can substitute 1 Tbsp finely chopped onion for skillet.
Asian Style Riced Broccoli
From Green Giant
Prep time- 5 min, Cook time- 15 min, Servings 4
1 (10 oz) pkg riced veggies broccoli
3 Tbsp sesame oil
1/2 cup fresh bean sprouts
1 Tbsp minced fresh garlic
1 Tbsp soy sauce
Directions:
1. Preheat a saute pan on medium heat.
2. Cook riced veggies broccoli according to pkg directions. Drain and transfer to a large bowl.
3. In saute pan, add the oil, sprouts, and garlic. Saute until the garlic is golden in color.
4. Add cooked rice broccoli and toss until all is coated. Serve immediately.
Chicken Quesadillas
From Market Pantry
1 Tbsp canola oil
2 boneless skinless chicken breasts, cut into strips
1/2 cup sliced green onions
1 large yellow pepper, seeded & cut in strips
6 medium flour tortillas
1 large diced tomato
1/2 cup cooked pinto beans
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Heat oil in a large skillet. Add the chicken, onions and peppers. Fry, stirring frequently, until chicken is cooked. Place flour tortillas on a flat surface. Cover one half of each with the chicken and vegetable mixture, tomatoes, and beans. Sprinkle with cheese mix. Fold each tortilla in half. Place quesadillas on a non-stick baking sheet and bake in oven at 400F for 10 minutes. Slice each in half and serve with choice of toppings: sour cream, guacamole or salsa.
Chicken Alfredo Flatbread
From Aldi Kitchen
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 2-4
Ingredients
1artisan flatbread
1/2 cup alfredo sauce
1 cup fresh baby spinach
1/2 cup crumbled Feta cheese
1/2 cup shredded Mozzarella
1/2 cup diced roasted yellow peppers
1/2 cup diced roasted chicken breast
1/4 cup sliced black olives
Season to taste & top with dried chili flakes if desired
Directions
1. Preheat oven to 425F.
2. Top flatbread with the Alfredo sauce, spinach, feta cheese, mozzarella cheese, roasted peppers, roasted chicken and sliced black olives.
3. Place topped flatbread directly on the middle rack of a preheated 425F oven for 7-9 minutes or until the cheese has melted and started to brown. For a softer crust place topped flatbread on a baking sheet and increase bake time to 9-11 minutes.
Remove from oven, slice and serve immediately.
Spring Pea Mushroom Rotini Pasta
From Simply Nature – Aldi
Ingredients
12 oz uncooked red lentil rotini
2 Tbsp vegetable olive oil
4 oz hard salami cut into 1/4 inch strips
2 cups quartered mushrooms
2 cloves garlic, chopped
1 cup sliced bell pepper
1 1/2 cups heavy whipping cream
1 cup Parmesan & Romano cheese
1 1/2 cups sweet peas
1/2 tsp crushed red pepper
1 1/2 tsp salt, divided plus additional to taste
1 1/4 tsp ground black pepper, plus additional to taste
Instructions
1. Fill a medium saucepan with water and 1 tsp salt. Bring to a boil. Add pasta and simmer for 5-7 minutes, until al dente.
2. In a large saute pan, heat oil over medium hight heat. Add salami, fry until crisp, stirring frequently. Remove to paper towels and drain. Add mushrooms, saute for 5 minutes, until golden brown.
3. Add garlic and bell pepper, saute for 5 minutes. Season with salt and pepper to taste.
4. Stir in cream, cheese, peas, crushed red pepper and remaining 1/2 tsp salt & 1/4 tsp pepper. Bring to boil. Simmer until sauce thickens, about 5 minutes. Toss with reserved pasta and serve.
Tip: reserve some fried salami to garnish.
Salsa Chicken Skillet
– Bush Baked Beans – http://www.bushbeans.com
4 Servings
2 Tbsp olive oil
1 lb boneless chicken breast, cut into 1/2 inch pieces
1/2 lb fresh mushrooms, sliced
1 medium green pepper, chopped
1 small onion, chopped
2 ribs celery, chopped
1 clove garlic, chopped
1/2 cup frozen corn, thawed & drained
1 (15 oz) can reduced sodium black beans, drained
2 cups salsa, mild or spicy
2 cups cooked white rice
1/4 cup sour cream
1/4 cup shredded Cheddar cheese
Heat 1 Tbsp of the oil in a 10″ skillet over medium-high heat. Add chicken pieces, brown slightly. Remove chicken and set aside. Wipe skillet; heat remaining olive oil . Add mushrooms, green pepper, onion, celery, garlic, corn and beans. Bring to simmer. Stir in chicken and salsa; return to simmer. Cook 5-7 minutes. Serve over rice, topping with sour cream and cheese.
Creamy Tomato & Spinach Pasta
– Aldi Test Kitchen
Ingredients
2 cups uncooked chickpea penne
3 Tbsp olive oil
1 small onion
2 cloves garlic
1 can diced tomatoes
2 Tbsp tomato paste
3-4 Tbsp Greek yogurt (or cream cheese)
1 big handful of fresh spinach (1 big handful = 200g frozen spinach works too)
1/4 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1 pinch red pepper flakes
1/2 tsp salt
1/2 tsp pepper
Instructions
1. Fill a large pot with water and bring to a boil. While the water is heating, dice the onion, and grate or chop the garlic. Add the pasta when the water is boiling. Cook 4-6 minutes or until al dente. Drain. DO NOT OVER COOK.
2. Heat the oil in a large pot over medium heat, add the onion and garlic, cook for 5 minutes or until translucent.
3. Add the can of tomatoes. Add the spinach. Add the oregano, basil and red pepper flakes, salt and pepper. Add the tomato paste and the Greek yogurt. Stir until both are dissolved into the sauce. Add the Parmesan cheese.
4. Lower the heat to a simmer. Add the pasta and stir together.
5. Stir occasionally for 1 minute. Taste and adjust the salt and pepper as needed.
Church Lady Recipes 