Open Talk Mom

Hamburger Stroganoff

Posted on30. Nov, 2009 by Mary Lutz.

This recipe is a family favorite! It’s quick and easy to make.

Two lbs. hamburger meat (we try to get the healthiest meat, with the lowest fat percentage)

One large can Cream of Mushroom soup (or two small cans)

About 2 cups of sour cream

A splash of milk (about 1/2 cup)

Garlic powder

Worsteshire sauce

pepper

salt

Mrs. Dash Table Blend

One large package egg noodles

As the ground beef is browning, sprinkle some garlic powder, pepper and Mrs. Dash all over the meat. If needed, drain the meat once it’s brown. Also start a pot of water, probably about 8 cups, for the noodles. Be sure to use a pot large enough to hold the noodles and meat sauce mixture.

Add the mushroom soup, sour cream and milk to the browned ground beef, mix well. Turn heat to medium-low and let simmer, stirring occasionally.

Once the water starts to boil, add the noodles and stir. Boil noodles until tender. Drain. Add the meat sauce to the noodles and stir. Voila! You’ve got beef (hamburger) stroganoff.

Serve with garlic toast.

Optional ingredients:

Chopped onion

Sliced mushrooms

I prefer these in mine, but not everyone in the family does, so I don’t use them often. But, if you would like add them when you’re browning the ground beef.

My digital camera is lost right now, otherwise I would take a pic and post it, because I just made it for dinner! The house smells fabulous!!!

Plurk This Post Buzz This Post Delicious Digg This Post Facebook MySpace Ping This Post Reddit Stumble This Post

Continue Reading

Chicken Parmesan Recipe

Posted on28. Nov, 2009 by Mary Lutz.

Actually this is my son’s recipe. He made it for dinner last night and it was oh so yummy so I had him give me the down low on how he made it.

Ingredients:

• Skinless boneless chicken tenders about 8 to 10
• Olive Oil: I don’t know how much he used, but he said he drowned them in it…lol, so probably a cup or 1/2 cup, but don’t cover the chicken completely
• Italian seasonings. My son covered each of the chicken tenders thoroughly
• Spaghetti noodles, cooked and drained according to package directions
• Spaghetti sauce, 1 jar or can
• Mozzerlla cheese, 16 oz.

How to make it:

Put the oil and uncooked chicken breasts in a 13 x 9 glass baking dish. Sprinkle the seasoning over each chicken tender generously. Cover with aluminum foil. Bake on 400*F for 1 hour until the chicken is cooked

through. Bake 20 more minutes with the foil off. Add the noodles, sauce and 1/2 of the cheese on top of the chicken and bake 15 to 20 minutes uncovered, or until the cheese is all melted and the sauce is hot.

Serve with broccoli and sprinkle some more of the cheese on each plate. Serves 6 to 8.

Plurk This Post Buzz This Post Delicious Digg This Post Facebook MySpace Ping This Post Reddit Stumble This Post

Continue Reading

Slow Cooker Chicken and Rice

Posted on26. Nov, 2009 by Mary Lutz.

Once in a while, here on Efficient WAHM, I will post a new recipe, one of my own or one contributed by a reader. Figured I should start with one of my own for the first submission.

I concocted it today. A lot of my meals are my own concoction, and I like to use the crockpot! It’s all about efficiency right? What better way to be efficient than to throw some stuff in a crockpot in the morning or early afternoon (if your’s is a fast slow-cooker…lol) and have dinner done, pretty much hands free.

Okay, getting to the recipe (finally, right?)

Oh yeah, did I mention I’m not much of measurer?!

4 large skinless, boneless chicken breasts, I used the frozen kind

a can of chicken broth, plus a little more I had left in the fridge

1 bag of boil in bag rice (I used brown)

4 to 6 cups of water (depends on the size of your crockpot)

a cup or so of chopped celery

1 small bag of baby carrots

1 small bag of frozen broccoli

1/4 chopped onion

garlic powder and pepper to taste (I just put some in there till it looked right…lol)

Add all ingredients except the rice to crockpot, stir around, and let cook. If your crockpot is fast like mine, I put it on high and it cooked in about 4 1/2 hours. I added the rice about 2 hours before it was done. I just dumped the uncooked rice from the bag right into the mix.

You may want to cut up the chicken first. We cut ours mid-way through, but it was already falling apart so it was easy, other than it was hot!

Serve with crackers or bread. Pretty yummy, if I do say so myself!

Plurk This Post Buzz This Post Delicious Digg This Post Facebook MySpace Ping This Post Reddit Stumble This Post

Continue Reading