Week 16 Recipes

Quick Beef Bourguignon serve with green beans and boiled potatoes

Serves 4

Ingredients

1 tablespoon olive oil
1 1/4 pounds sirloin steak cut into 1-inch pieces
Kosher salt and pepper
1 10-ounce package sliced mushrooms
1 16-ounce package frozen pearl onions
2 cups red wine
1 -ounce can Campbells Golden Mushroom soup
1/2 cup flat-leaf parsley chopped (optional)

 
Instructions
Heat the oil in a large saucepan over medium-high heat.

Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, about 5 minutes. Transfer the steak to a bowl and set aside.

Add the mushrooms and onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes. Stir in the soup and 1/4 cup water and bring to a boil. Add the steak and juices from the bowl and simmer, 2 minutes.

Divide into individual bowls and sprinkle with the parsley, if using.

Source:  Real Simple
 

Chicken Florentine serve with a garden salad and garlic bread

Serves 4

Ingredients

4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach drained
4 ounces fresh mushrooms sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese

 
Instructions
1.Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2.Increase the oven temperature to 400 degrees F (200 degrees C).
3.Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4.Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5.Bake 20 to 25 minutes in the 400 degrees F (200 degrees C)
Source:  unknown 

Shrimp and Vegetable Pasta

Serves 4

Ingredients

1 pound Fresh shrimp peeled, deveined, tail off
2 small Zucchini sliced
2 tablespoon Garlic minced
1 medium Onion quartered
1 medium Red bell pepper sliced
1 medium Green bell pepper sliced
1 teaspoon Mrs Dash garlic and herb or regular
1 can (12 oz) Diced tomatoes well drained
1 teaspoon Basil
1 teaspoon Parsley
1 medium Lemon juiced
2 tablespoon Olive oil
1/2 cup 4 cheese Itlaian blend shredded
1 package Angel hair

 
Instructions
Saute onion, garlic, peppers and zucchini in oilive oil. Add tomatoes, lemon zest and juice. Add shrimp, basil, Mrs Dash and pepper. Saute until Shrimp is cooked. Serve over pasta and top with cheese.
Source:  a friend

Sloppy Joes serve with potato salad and raw, cut vegetables

Serves 4

Ingredients

1 pound Ground beef
1 cup Ketchup
1 medium Onion chopped
2 tablespoon Sugar
1/2 teaspoon Chili powder
2 tablespoon Dry mustard
1 tablespoon Vinegar

4 burger buns
 
Instructions
Brown meat and onion. Drain off grease. Add other ingredients and simmer.
Source:  My mom

Small Frittatas serve with steamed asparagus

Serves 4

Ingredients 

8 large Eggs
1/2 cup Half and half
1/2 teaspoon Salt

Assorted mix ins (cheese, diced vegetables, bacon, ham, sausage)

Instructions
Whisk together eggs and 1/2 and 1/2. Evenly distribute in 12 muffin cups. Add mix-ins to each cup. Sprinkle with cheese. Bake 20-25 minutes till puffy and edges are golden brown.