We've got DINNER COVERED! ~Easy Chicken Stoganoff

EASY CHICKEN STROGANOFF

This recipe is a favorite in my house. (except for the mushrooms- put I use big enough pieces, so they are easily picked out!)  It is super easy for those nights when you are pressed for time. (um, this Mama, like, every night!)  You can even add some pea's to the mix and give it a little different taste. (it is super yummy, I might add!)  

Please note that I love to cook. While I try to follow recipes as they are written, I have found that my "classics" tend to be adapted to what works for our family!  Feel free to copy, share, and adapt!!!
 

 

Ingredients:

• 2 tbsp butter
• 1 lb. chicken breast, cut in strips
• 2 cups mushrooms (I use whole, bigger pieces)
• 1 med. onion, chopped (you can substitute with frozen chopped onions, they work just as great and taste good too!)
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 4 cups egg noodles (cook as directed on package)
• Peas (optional)

Directions:

1. Cook chicken in 1 tbsp butter. Remove.
2. Cook mushrooms and onions in remaining butter.
3. Stir in soup and sour cream.  Heat until boiling.
4. Return chicken to the pan.
5. Heat thoroughly.

Serve over noodles.

*toss a salad and add some Italian Bread!  

 

 

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

 

Recipe Time : Skillet Meatballs in Marinara

My daughter (Ms. Six) has been asking for Meatballs all week. I have no idea why, because, honestly, she really has ONLY had meatballs in her Spaghetti O's. But, have no fear, I love the fact that she is trying new things and trusting in her palette. It's great!  So, I mustered up this great recipe, using an old card I think I got from my Mom or Grandma with a Meatball recipe, adding the Kel touch, of course!  The Marinara sauce is an adaption of a few recipes I have gathered over time. It is super yum-dil-e-icious and sure to be a hit in your house too!  #welikeameatballs

Skillet Meatballs and Marinara

Prep Time:   10 Minutes

Cook Time:   35 Minutes

Total Time:   45 Minutes

Servings:      6 (4 Meatballs Each)

Ingredients: 

(For Meatballs)

1 lb. Italian Sausage (mild, sweet, or hot depending on preference)

1 cup breadcrumbs

1 large egg

1/2 yellow onion, finely diced

(For Marinara)

1 tbsp Olive Oil

1/2 yellow onion, diced

2 garlic cloves

28 oz. can crushed tomatoes

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

Freshly cracked pepper

1 tsp brown sugar

1 tbsp tomato paste

(Pasta)

12 oz pasta (any shape)

Directions:

To make the meatballs:

1. Squeeze Italian sausage out of casing and into a large bowl.
2. Add the breadcrumbs, egg, and diced onion. Using hands, mix ingredients together until combined. 
3. Form the mixture into about 24 golf ball sized meatballs.
4. Heat large skillet over medium heat. 
5. Add olive oil to skillet to coat.  
6. Add meatballs and cook until browned on the outside. (a few mintues each side). Work in two batches if needed to give meatballs room to move. 
7. Once meatballs are browned, remove from heat to clean plate.

For Marinara:

1. Add second half of diced onions to skillet, with two garlic cloves (minced). Saute in the leftover oil from meatballs until soft and transparent. 
2. Once soft, add crushed tomatoes, oregano, basil, salt, pepper, brown sugar, and tomato paste. 
3. Stir until tomato paste mixes into the crushed tomatoes.

Then: 

1. Add meatballs back to the skillet and gently stir to coat in sauce. 
2. Place lid on skillet and let simmer for 15 minutes. 

And for the Pasta: 

1. Cook pasta while meatballs simmer.
2. Drain pasta and serve with pasta and four meatballs for each person!

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

RECIPE ALERT: Garlic Chicken Rigatoni Recipe

Garlic Chicken Rigatoni Recipe

Here’s a punchy chicken and mushroom pasta that’s a family standard. 

Total Time:    30 Minutes

Makes:         4  servings

Ingredients:

8 ounces uncooked Rigatoni large tube pasta

1/4 cup sun-dried tomatoes (not packed in oil)

1/2 cup boiling water

1/2 lb boneless chicken breasts, cubed

1/4 tsp garlic salt

2 tbsp all-purpose flour

2 tbsp olive oil, divided

1 1/2 cup sliced fresh mushrooms

3 garlic cloves, minced

1/4 cup chicken broth

1/4 cup white wine (or additional chicken broth)

2 tbsp minced fresh parsley

1/4 tsp dried basil

1/8 tsp salt

1/8 tsp pepper

1/8 tsp crushed red pepper flakes

1/4 cup grated Parmesan Cheese

Directions:

1. Cook Rigatoni according to package directions. 

2. In a small bowl, combine tomatoes and boiling water; let stand for 5 minutes.  Drain. Chop tomatoes.

3. Sprinkle chicken with garlic salt; add flour and toss to coat.  

4. In a large skillet, heat 1 tbsp oil over medium-high heat.  Add mushrooms and garlic; cook and stir until tender.  Add in broth, wine, parsley, seasoning and chopped tomatoes; bring to a boil. 

5. Stir in chicken; heat through.

6. Drain rigatoni; add to chicken mixture.  Sprinkle with cheese and toss to coat.

Serve with a nice french loaf bread!

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

Also posted on: https://kam0900.wordpress.com