Paprika Beef

INGREDIENTS

8 ounces uncooked wide egg noodles
1 tablespoon olive oil
1 pound boneless beef sirloin steak, cut in thin bite-size strips
8 ounces ( about 3 cups) sliced fresh mushrooms
1 large onion, sliced
2 cloves garlic, minced
3 teaspoons paprika
1 can (8 ounces) tomato sauce
1/4 cup sour cream
1 teaspoon all-purpose flour
2 tablespoons chopped fresh parsley

DIRECTIONS

Cook noodles to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large skillet over medium-high heat until hot. If desired, sprinkle beef strips with salt and pepper. Add half of beef to skillet; cook and stir 3 to 4 minutes or until browned. Remove beef; set aside. Repeat with remaining beef strips. Add mushrooms, onion
and garlic to skillet; cook and stir over medium heat for 2 to 3 minutes or until vegetables are tender. Return beef to skillet. Add paprika; mix well. Cook 2 minutes. Stir in tomato sauce. In small bowl, combine sour cream and flour. Add to beef mixture; cook 2 minutes or until thoroughly heated. If mixture becomes too thick, stir in 1 to 2 tablespoons water.
Add parsley to noodles; toss well. Serve beef mixture over noodles.

4 Servings

Cheesy Italian Tortellini

INGREDIENTS

1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

DIRECTIONS

1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.

2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.

3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

6 Servings

Creamy Avocado Dip

INGREDIENTS

1 avocado, pitted and cut into chunks
1/4 cup sour cream
1/4 cup snipped fresh chives
1 tablespoon fresh lemon juice
coarse salt and ground black pepper
Raw cut vegetables or chips for dipping

DIRECTIONS

In food processor, combine avocado, sour cream, chives and lemon juice. Process until smooth, 1 to 2 minutes. Season with salt and pepper. Process until combined. Garnish with chives and serve with vegetables or chips.

Recipe created by WindyCityPrince

MEXICO CITY BEEF & BEAN BURRITOS

INGREDIENTS

1/2 head iceberg lettuce
2 plum tomatoes
1 pound ground sirloin
2 tsp. chili powder
1/2 tsp. dried oregano
2 green peppers, chopped
1 small onion, chopped
15 oz can fat free refried beans
4 whole grain burrito size flour tortillas
3/4 cup reduced fat shredded cheddar
1/2 cup light sour cream

DIRECTIONS

Shred the lettuce, core and chop the tomatoes. Set aside. Coat a skillet with cooking spray and heat. Crumble in the sirloin and season with chili powder and oregano. Cook 3 minutes. Reduce heat and add peppers and onion. Cook an additional 7 minutes or until vegetables are softened.

BEIJING CHICKEN STIR FRY

INGREDIENTS

1 pound boneless skinless chicken breasts
6 tbsp. jarred Asian black bean sauce
1 tbsp. canola oil
3 cloves garlic, sliced
1/2 pound green beans, stems trimmed
1 head bok choy, trimmed and chopped
2 small carrots, peeled and cut into coins
8 oz lo mein noodles
1/8 tsp. cayenne pepper

DIRECTIONS

Bring a pot of water to boiling. Slice chicken into thin strips. Toss with 2 tbs black bean sauce. Heat oil in a skillet. Add chicken and garlic, cook 4 minutes. Transfer to a plate, keep warm.

Reduce heat and add green beans, bok choy and carrots to skillet. Saute 3 minutes.  Add 1/4 cup water and cover skillet. Cook 5 minutes or until beans and carrots are crisp tender.

Boil noodles 5 minutes. Drain and transfer to a platter. Uncover vegetables, add chicken and any juices, remaining black bean sauce and cayenne. Toss to combine, then spoon over noodles and serve warm. MAKES 4 SERVINGS.*

GRILLED CHICKEN BREAST WITH TOMATO CHUTNEY

INGREDIENTS

2 pounds tomatoes, peeled, seeded and cut into 1/2 inch pieces
3/4 cup cider vinegar
1/2 cup dark brown sugar
1 small onion, finely chopped
1 1/2 tsp. each salt and ground cumin
4 tsp. ground ginger
2 tbsp. vegetable oil
1 tsp. ground coriander
1/4 tsp. cayenne pepper
4 small boneless skinless chicken breasts

DIRECTIONS

In a saucepan, stir together tomatoes, vinegar, sugar, onion, 1 tsp salt, 1 tsp ginger and 1/2 tsp cumin. Bring to a boil. Boil 22 minutes or until the liquid has cooked off, set aside and keep warm.

Place oil, remaining ginger, cumin, coriander and cayenne in a shallow glass dish, stir to combine. Place chicken in the mixture and turn to coat. Heat grill. Sprinkle chicken with remaining salt and grill for 7 min. per side or until 160° on thermometer. Serve chicken with a heaping 1/4 cup chutney. MAKES 4 SERVINGS.

CORN CHOWDER

INGREDIENTS

8 medium ears of corn
4 slices thick cut bacon, cut into 1/2 inch pieces
1 medium onion, finely chopped
2 cloves garlic, minced
3 tbsp. all purpose flour
3 cups low sodium chicken broth
2 medium red skin potatoes, cut into 1/4 inch pieces
1 tsp. minced thyme
2 cups milk
1 cup heavy cream
1 tsp. salt
1/4 tsp. black pepper
1/3 cup shredded white cheddar cheese

DIRECTIONS

Cut kernels from 4 ears of corn, set aside. Working over a bowl, grate remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobs, set aside.

In a pot, cook bacon 6 min. or until crisp. Remove, drain on paper towel lined plate. Add onion to pot and cook 4 min. or until golden brown. Add garlic and cook 1 min. Add flour and stir 2 min.
Whisk in broth. Add potatoes, thyme, milk and grated corn and pulp. Bring to a boil. Reduce heat and simmer 10 min. or until potatoes are tender. Mash potatoes 5 times. Stir in bacon.

Add whole corn kernels and cream and cook an additional 5 min. or until corn is tender. Stir in salt and pepper. Ladle chowder into bowls. Top each serving with a little cheese. MAKES 6 SERVINGS.

Chocolate Zucchini Bread

INGREDIENTS

3 eggs
1 cup oil
2 cup sugar
1 Tbsp. vanilla
2 cups shredded, peeled zucchini (about 1 medium)
2 1/2 cups flour
1/2 cup baking cocoa
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. baking powder

DIRECTIONS

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini.

Combine dry ingredients; add to zucchini mixture and mix well.

Pour into 2 greased 8×4x2-inch loaf pans.  Bake at 350° for 1 hour or until bread tests done.

Makes 2 loaves

Onion Zucchini Bread

INGREDIENTS

3 cups flour
3/4 cup chopped onion
1/2 cup grate Parmesan cheese, divided
5 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
1/3 cup oil
2 eggs, lightly beaten
3/4 cup finely shredded zucchini

DIRECTIONS

In a bowl, combine flour, onion, 6 tablespoons of the Parmesan cheese, baking powder, salt and soda.

In a small bowl, mix buttermilk, oil, eggs and zucchini; stir in flour mixture just until blended.

Spoon into a greased 9-inch round baking pan.  Sprinkle with remaining Parmesan cheese.

Bake at 350° for 40 minutes.

6 to 8 servings

Tuna Twist Casserole

INGREDIENTS

8 ounce uncooked corkscrew pasta
2 tablespoons margarine or butter
2 cups (8 ounces) frozen mixed vegetables, thawed
1 large clove garlic, minced
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup milk
1 1/2 cups (6 ounces) shredded mozzarella cheese
1/8 teaspoon pepper
1 can (12 ounces) tuna, drained

DIRECTIONS

Cook pasta according to package directions; drain. In a large saucepan or skillet, saute vegetables and garlic in melted margarine or butter until vegetables are crisp and tender. Stir in soup, milk, cheese and pepper and cook over medium heat, stirring frequently until cheese is melted. Stir in pasta and tuna. Cook until heated through. Makes 4 to 6 servings.