Stroganoff Meatballs

This is one of the easiest and yummiest stroganoffs I have made. Roo, Jud and Logan inhaled it.

1 1/4 cups beef broth (I just did a whole can)
2 Tbs flour (I did heaping Tbs to make up for my extra broth)
2 tsp Worcestershire sauce
16 frozen meatballs
1 jar sliced mushrooms, drained
1/2 cup sour cream
1 Tbs parsley

Beat broth, flour and Worcestershire with a wisk. Add meatballs and mushrooms. Heat to a boil, reduce heat to simmer for 6 minutes. Cover while simmering. Remove from heat, stir in sour cream and parsley. Serve over wide egg noodles.

This serves 3-4 people. Mom, if you are making it for the boys, I would suggest doubling it. :)

Easy Tomato Basil Soup

From the blog Picky Palate:

2 Tablespoons extra virgin olive oil
1 lb Italian Sausage
10 fresh basil leaves, chiffonade (stacked, rolled and thinly sliced)
1 26 oz jar of your favorite pasta sauce or homemade sauce 

1 Cup water

1 1/2 Cups half and half
Pinch of salt and pepper

Place olive oil into a medium sized dutch oven over medium heat. Cook sausage until browned, about 5 minutes. Stir in basil leaves, pasta sauce, water, half and half, salt and pepper. Cook until warm then reduce heat to low. Simmer until ready to serve. It’s that easy!

4 servings

Cheesy Zucchini Soup

This is apparently a famous ward soup recipe, and it is totally one of my favorites! I'm so excited that it's going to be soup season again soon!

Sautee until tender:
2 medium zucchini chopped (one yellow, one green makes it looks prettier)
1 medium onion
2 T parsley
1 tsp dried basil
1/3 c. butter

Stir in:
1/3 c. flour
1 tsp salt
1/4 tsp pepper
3 cups water
3 chicken bouillon cubes (or 3 cups chicken broth instead of water)
1 tsp lemon juice

Bring to a boil for 2 minutes.

Add:
1 can tomatoes
1 can evaporated milk
1 pkg. corn or 1 can drained

Reduce heat. Simmer 5 minutes.

Add:
1/4 c. Parmesan cheese
2 cups shredded cheddar cheese

Enjoy!!

Crock Pot Chicken Cordon Bleu

I got this recipe from this blog. It has a ton of great crock pot recipes. This is what I'm making for dinner tonight. I hope it's good!

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
Layer chicken breasts over the sauce.
Cover with slices of ham and then Swiss cheese.
Pour the remaining soup over the layers, stirring a little to distribute between layers.
Sprinkle the stuffing on top, an ddrizzle butter over stuffing.
Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Enchilada-style Burritos

(This homemade enchilada sauce is better than any canned sauce I have ever tried!)
6-8 frozen burritos (Lynn Wilson, etc)
2 T butter
3 T flour
1 3/4 c water
8 oz can tomato sauce
1 1/2 t chili powder
1 t cumin
1 t beef boullion
1 t salt
shredded cheese

Melt butter, whisk in flour. Then add water and cook on medium heat until it starts to simmer and thicken. Add tomato sauce and seasonings. Pour over burritos and cover with foil. Bake at 350 for 40 min. Remove foil and sprinkle cheese.

This can also be cooked in the microwave for 15 to 20 min.

Chicken Cordon Bleu Pasta

I made this up. Actually I was trying to copy the Firehouse version. It tastes pretty close, I think.

12 oz pkg penne pasta, cook
While it's boiling make this sauce:
Whisk together 1/2 c. sour cream with 1/4 c. flour. Add to 2 c. milk. Cook on med heat until thick. Then add 1/2 grated swiss cheese and 2 T. grated parmesan cheese.
In a 9x13 pan put the following:
2 c. diced cooked chicken (I used a rotisserie, but you can George Foreman your own)
6 slices deli ham, cubed
The penne pasta that you cooked.
Pour the sauce over the top.
Then top with 1 c. more grated swiss cheese and 1/4 c real bacon bits.
Broil on high until cheese is browned and crispy. Serve.

Tomato Leek Tart for 2 (MIchaelene Grassli)

1 pkg (15 oz) refrigerated pie crust (Pillsbury)(comes with 2)
4 oz of combined cheese: Gruyere, Provolone (Shredded)
1 lb Leeks, white portion only, thinly sliced
6 med Roma tomatoes, thinly sliced
1/4 c grated parmesan cheese
1/4 t. garlic powder
1/8 t fresh ground pepper
1 c shredded Mozzarella cheese

Place parchment paper on cookie sheets. Place a pastry on each pan. sprinkle each with all cheeses, leaving 1" around the edges clear of filling.
Arrange leeks and tomatoes on the cheese. Sprinkle garlic powder and pepper on top. Sprinkle Parmesan cheese. Fold edges in over the filling to make a side crust. bake at 425 for 18 to 22 minutes. Serve warm.