Steak Strognauff



3-4 petite sirloin steaks, sliced thinly
1/2 medium onion, diced
1/2 cup beef broth
1 Tbsp Worcestershire sauce
1 can Cream of Mushroom Soup
1 cup sour cream
1 bag wide egg noodles, I used healthy Harvest Wheat noodles
Salt and Pepper to taste

Cut steak into thin strips.  Place in Crock pot and season with salt an pepper add onion.  In a separate bowl add soup, broth and Worcestershire sauce and mix.  Place on top of beef and lightly stir.  Cook on high for 3-4 hours or low 7-8 hours.  When about ready to serve add in Sour cream.  Serve on top of cooked egg noodles and enjoy.

My Notes:
I didn’t want to waste my beef broth for this recipe.  So I added the extra into an ice cube tray and froze then transferred into a Ziploc bag for a future recipe.

I personally think this recipe tastes better the next day!


Creamy Poppyseed Pasta Salad

We love pasta at our house!  It always reminds me of summer time barbecues and being with friends and family.  Its easy to make in those hot summer months.  Let’s face it, who wants to be cooking in a hot kitchen! 
Even though its not summer yet we actually hit 62 degrees a few days ago.  It was so nice and warm (even though it snowed 5 inches today) it was nice for that moment.  So I got a little excited and decided to make some pasta.

I don’t really have an exact recipe.  That’s the good thing about salads.  You can just add whatever you want, its endless possiblities.  You can also make this dish as big or as small as you want.

Kraft Anything Creamy Poppyseed (this dressing is hard to find so if you find it buy 2 because it wont be there when you go back)
Then I added different kinds of noodles (mini farfalle, rotini and penne)
Veggies- Bell peppers, onion, olives, tomatoes, cucumbers
Cheddar cheese

Mix all together and enjoy.

Chicken & ravioli carbonara

My mom made this meal a few weeks back and raved about how good it was.  I was a little skeptical at first cause im not a big fan of ravioli but I still think it was pretty tasty and the husband gave me his approval to make it again, so I guess its a keeper!

1 pckg frozen cheese Ravioli
3Tbsp Italian Dressing
2-3 chicken breasts
1 cup Chicken broth
1/2 cup Half and Half
5-6 bacon-cooked and crumbled
Grated parmesan cheese

Cut chicken breast into small chunks, place in deep skillet with Italian dressing and cook for about 4 minutes.  Add in the chicken broth and Ravioli. Bring to a boil then reduce heat and continue cooking uncovered until broth is almost gone.  Then add in half and half and cook till the thickness you desire.  When fully cooked garnish with bacon, parmesan cheese and parsley.

*On a side note I did not have any half and half,  So I trusted google and found a substitution that worked
1/2 cup milk
1/2 Tbsp melted butter
Just mix together.