1 lb. ground beef
2 cloves garlic, crushed
8 oz. sliced mushrooms
1 onion, diced
1/2 tsp. montreal steak seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
2 10.5oz cans of condensed mushroom soup
Saute onions until tender. Add mushrooms and cook until tender. Remove mushrooms and onions from pan. Add ground beef to the pan and cook until no longer pink. Add mushrooms and onions back to pan. Add mushroom soup to beef mixture and cook for several minutes until combined and heated through. Serve over egg noodles or baked sweet potatoes. (to bake the sweet potatoes, slice in half and place on foil lined baking sheet cut side down for about 40 minutes on 400′)
It’s the end of May and the heat of summer is hitting us full blast! I’m hot and sweaty and the last thing I want to do is turn the oven on or have to stand in front of the stove for a long time. This recipe is quick and easy at it’s best. It’s a one pot dish that makes for a flavorful dinner with an easy cleanup. I like ginger however if you don’t simply keep it out and replace it with your favorite spices.
1 small onion, diced
2 tablespoons olive oil
2 cups chopped spinach (I use frozen)
1 cup of rice, raw not yet cooked
2 cups of vegetable or chicken broth
4 pieces of chicken breast, cut into small pieces
Salt, pepper, garlic, and ginger to season with
Saute onions with olive oil in a large pot until golden. Season with salt, pepper, garlic and ginger. Add the chicken pieces and cook until no longer pink. Add rice, broth and spinach to the pot. Cover and simmer until liquid is absorbed.
1 bag wide noodles, boiled and drained according to package directions
2 cans chunk light tuna, drained
2 TBSP margarine/butter
1 1/2 cups of 2% milk, divided
10 oz shredded mozzarella or cheddar
salt, pepper, garlic powder, and onion powder
French fried onions (optional)
Often mistaken as a frou-frou French concoction (it actually originates in medieval Germany), quiche gets a pretty bad rap sometimes. True, the word “quiche” often summons visions of snooty country-club women brunching with mimosas in hand, but, truth be told, quiche was an invention of convenience; an easily transportable food item enjoyed by the masses. Quiche gained especially wide popularity during World War II in England, due to its ease of preparation and its sparing use of meat, in favor of vegetarian ingredients.
Since we no longer ration ingredients in this country, quiche recipes abound, overflowing with pork products. But, quiche is versatile, so let’s try and change that. Quiches take very little prep time or experience. In fact, most of the prep work can be done in a blender, food processor, or whisked up in a bowl. With the convenience of ready-made pie crusts, what have you got to lose? Besides, who wouldn’t want pie for lunch?