November 1, 2010 at 2:26 pm (beef broth, boneless beef sirloin steak, canola oil, egg noodles, fresh tomatoes, frozen peas, garlic, light Italian dressing, mushrooms, onion, paprika, sour cream, stovetop)
Preparation: 20 minutes
Cooking time: 20 minutes
Total: 40 minutes
Yield: 4 servings
3 tablespoons canola oil, divided
1 lb 3/4 inch-thick sirloin steak , cut into strips
3 cups egg noodles without yolks, uncooked
1/4 cup reduced fat zesty Italian dressing
2 chopped onions
1/2 lb fresh mushrooms, sliced
3 tablespoons minced garlic
3 tbsp paprika
3/4 cup fat-free reduced-sodium beef broth
1 cup frozen peas
1/2 cup reduced-fat sour cream
1 small tomato, chopped
~~~~~~~~~~~~~~~
Heat 1 1/2 tbsp oil in a large nonstick skillet over medium-high heat. Add half of beef, cook stirring 1 to 2 minutes or until evenly browned. Transfer it to a bowl. Repeat with remaining oil and meat.
Cook noodles as directed on package, omitting salt. Meanwhile, heat Italian dressing in the same skillet over medium heat. Add next 4 ingredients, cook for 12 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in broth and peas; cook over low heat for 2 minutes or until the peas are tender. Add beef, cook everything from 1 to 2 minutes or until heated through, stirring occasionally. Stir in sour cream and stir until well blended.
Drain the noodles. Serve with meat mixture and tomatoes on top.
Leave a Comment
October 26, 2010 at 1:56 pm (light soy sauce, Main Dish, olive oil, pepper, portabello mushrooms, salt, shallots, sour cream, stovetop, tomato paste, vegetable stock, whole-wheat noodles, worcestershire sauce)
Serves 4.
2 T olive oil
3 T minced shallots
6 sliced portobello mushroom caps
1/4 t salt
1/4 t pepper
3/4 C vegetable broth
1/4 C light sour cream
2 T tomato paste
2 t Worcestershire sauce
1 T low-sodium soy sauce
8 oz cooked whole-wheat noodles
~~~~~~~~~~~~~~~
Heat oil in a large saute pan over medium-low heat. Add shallots and saute for 2 minutes. Add mushroom caps. Saute until soft, about 5 to 8 minutes. Season with salt and pepper. Add broth, sour cream, tomato paste, Worcestershire sauce and soy sauce. Lower heat and simmer for 5 minutes. Adjust seasonings. Serve over whole-wheat noodles.
Leave a Comment
October 5, 2010 at 3:20 pm (beef broth, beef stew meat, butter, canned diced tomatoes, cinnamon, egg noodles, ground cloves, Main Dish, parsley, pepper, salt, stovetop, white wine vinegar)
Prep time: 5 minutes
Cook time: 1 hour 10 minutes
Serves 4.
3 1/2 T butter, divided
1 1/2 lb beef chuck cubes
1 C canned chopped tomatoes with their juice
1 C beef broth
1 T white wine vinegar
1/8 t ground cinnamon
1/8 t ground cloves
1/8 t pepper
1/2 lb wide egg noodles
Salt
1/4 C finely chopped flat-leaf parsley
~~~~~~~~~~~~
1. In a large saucepan, melt 1 T butter over medium heat, add half of the beef and cook, stirring occasionally, until browned, about 4 minutes. Transfer with a slotted spoon to a plate. Repeat with another tablespoon butter and the remaining beef. Set aside.
2. Stir the tomatoes and beef broth into the saucepan, reduce the heat to low and stir, scraping up any browned bits. Add the reserved beef, the vinegar, cinnamon, cloves and pepper; bring to a simmer over low heat. Cover and cook until the meat is fork tender, about 1 hour.
3. About 10 minutes before the stew is ready, cook the egg noodles, according to the package directions. Toss with the remaining 1 1/2 T butter and season to taste with salt and pepper. Stir the parsley into the stew and serve with the noodles.
Shortcut: Prepare the stew a day early and reheat while you cook the noodles.
Leave a Comment
February 26, 2010 at 11:17 am (all-purpose flour, boneless skinless chicken breast, chicken broth, dried thyme, egg noodles, Main Dish, olive oil, onion, paprika, Quick Dishes, scallions, stovetop, thyme leaves, vegetable oil, yogurt)
Prep Time: 30 min
Total Time: 30 min
Makes: 2 servings
2 cups uncooked noodles (4 oz)
1 teaspoon olive or vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup plain fat-free yogurt
2 teaspoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 medium onion, cut into thin wedges
Chopped green onion, if desired
~~~~~~~~~~~~~~~~~~~~~~~
1. Cook and drain noodles as directed on package, omitting salt.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
3. In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.
High Altitude (3500-6500 ft): No change.
Leave a Comment
July 17, 2009 at 8:14 pm (7 ingredients or less, Aldi ingredients, boneless skinless chicken breast, colby Jack blend, cream cheese, cream of mushroom soup, egg noodles, frozen broccoli, frozen mixed vegetables, frozen peas, milk, Quick Dishes, stovetop)
Prep Time: 10 min
Total Time: 25 min
Makes: 2 servings
2 cups egg noodles, uncooked
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 oz. (1/4 of 8-oz. pkg.) neufchatel cheese, cubed
1/2 cup milk
1 can (10-3/4 oz.) cream of mushroom soup
1 cup frozen peas
1/2 cup shredded colby jack cheese, divided
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cook noodles in medium saucepan as directed on package.
Meanwhile, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until done, stirring occasionally. Add neufchatel and milk; cook and stir 1 to 2 min. or until neufchatel is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally.
Drain noodles; return to saucepan. Add chicken mixture and half the shredded cheese; cook until cheese is melted and mixture is well blended. Sprinkle with remaining cheese.
Note: Substitute frozen chopped broccoli or your favorite blend of frozen mixed vegetables for the peas.
Leave a Comment
June 28, 2009 at 7:01 pm (canned mushrooms, egg noodles, ground beef, Main Dish, sour cream, stovetop)
4 – 6 servings
1 lb ground beef, browned and drained
2 c water
1/2 c Almost Hamburger Helper Mix
2 c uncooked egg noodles
4 oz canned mushrooms (optional)
1/2 cup sour cream
~~~~~~~~~~~~~~~~~~~~~~~
Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve.
Leave a Comment
June 4, 2009 at 8:45 am (7 ingredients or less, Asian, beef broth, boneless beef sirloin steak, egg noodles, frozen sugar snap peas, Main Dish, orange marmalade, Quick Dishes, red pepper (cayenne), stovetop, teriyaki sauce)
Prep Time:25 min
Start to Finish:25 min
makes:2 servings
1/2 lb beef boneless sirloin, cut into thin strips
1 cup reduced-sodium beef broth
2 tablespoons teriyaki stir-fry sauce
1 tablespoon orange marmalade
Dash of ground red pepper (cayenne)
9 oz frozen sugar snap peas
3/4 cup uncooked fine egg noodles (1 1/2 oz)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat 10-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until no longer pink. Remove beef from skillet; keep warm.
2. Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover; cook about 5 minutes or until noodles are tender.
3. Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.
Leave a Comment
May 17, 2009 at 4:46 pm (black pepper, boneless skinless chicken breast, butter, chicken broth, egg noodles, heavy cream, Main Dish, parsley, salt, Spring, stovetop)
If you can’t find fresh morels, look for one ounce dried, then rehydrate them in hot water before adding to the sauce.
6 (6 oz) boneless, skinless chicken breast halves
3 T butter, divided
1/2 t salt
1/4 t freshly ground black pepper
4 oz morel mushrooms
4 oz button mushrooms, thinly sliced
2 C chicken broth
1/4 C whipping cream
4 1/2 C hot cooked egg noodles
Fresh flat-leaf parsley sprigs (optional)
~~~~~~~~~~~~~~~~~~~~~~~~
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4″ thickness using a meat mallet or small heavy skillet. Heat 2 t butter in a large nonstick skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add 2 breast halves to pan, and cook for 3 minutes on each side or until done. Repeat procedure twice with 4 t butter and remaining chicken. Keep warm.
2. Melt remaining 1 T butter in pan over medium-high heat. Add mushrooms to pan; saute 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 C (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick, stirring occasionally.
3. Place 3/4 C egg noodles on each of 6 plates. Cut each chicken breast half into 1″-thick strips. Top each serving with 1 chicken breast half and about 1/3 C mushroom mixture. Garnish each serving with parsley sprigs, if desired. Yield: 6 servings.
Leave a Comment
April 6, 2009 at 4:03 pm (7 ingredients or less, butter, carrots, egg noodles, parmesan, red pepper (cayenne), salt, Side dish, stovetop)
Serves 2.
1/2 lb wide egg noodles
3 T butter
4 medium carrots, coarsely grated
Salt
1/8 t cayenne
2 T water
Grated Parmesan cheese
~~~~~~~~~~~~~~~~~~~~~
1. Cook the noodles in boiling salted water until al dente. While the water is coming to a boil and the noodles cook, prepare the carrots.
2. In a medium skillet, heat the butter over medium heat and saute the grated carrots, tossing frequently, for about 8 minutes. Add the salt, cayenne and water.
3. Drain the noodles and toss them with the carrots.
4. Serve immediately, with grated cheese on the side.
Leave a Comment
April 6, 2009 at 3:38 pm (7 ingredients or less, Aldi ingredients, butter, cabbage, chicken broth, egg noodles, microwave, onion, soup, stovetop)
Serves 3 or 4.
Two 14-oz cans chicken broth
1 recipe Smothered Cabbage
4 oz fine or wide egg noodles, cooked and drained
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Add the chicken broth to the smothered cabbage with 1 broth can full of water. Bring to a simmer and let simmer 5 minutes.
2. Add the drained noodles.
3. Serve immediately.
Leave a Comment
« Older entries
My Recipe Collection 