Russian Beef Stroganoff

3 Tbsp. butter
2 large yellow onions, thinly sliced
salt and pepper to taste
1 lb. mushrooms
2 1/2 to 3 lbs. beef chuck roast, cut into 1 in. chunks
2 Tbsp. Dijon mustard
1 c. beef stock
1 c. sour cream

Melt the butter in a large deep skillet over medium-high heat. Add the onions and mushrooms. Sprinkle with salt and pepper. Sir occasionally, until the onions are very soft, about 10 minutes. Add the beef and cook until the outer is no longer pink. Add the beef stock. Adjust the heat so the mixture simmers steadily and cook for about an hour or until the beef is tender. Stir in the Dijon mustard and sour cream. Serve alongside white rice or noodles.

(I served it alongside mashed potatoes; a true Russian Beef Stroganoff isn't served with potatoes I was told)

This can also be made with Beef Tenderloin. Decrease the cooking time for the meat to 10 minutes.

Amy's Favorite Chicken Salad

3 c. diced cooked chicken
1 c. petite diced celery
2 Tbsp. lemon juice
1 Tbsp. minced onion
pinch of sea salt
1/3 c. Hellman's mayonnaise
1 c. seedless grapes, halved
1 (11 oz.) can mandarin oranges, drained
1/2 c. slivered almonds, toasted

Combine cooked chicken, celery, lemon juice, onion, salt, and mayonnaise. Chill over night.
Stir in grapes, mandarin oranges and almonds.

Scrumptious alone or served on toasted seven grain bread. (or whatever your favorite bread is)

Adapted by me from Winners
Winning Recipes From The Junior League of Indianapolis

Chicken Pot Pie Soup

• 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
• 2 cups water 2 c. chicken stock
• 4 cups fat free milk (I use 2%)
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz sliced baby portabella mushrooms 
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Addchicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.



Copied by me from here and revised by me. Enjoy!
 (if you count points for weight watchers 1c. = 3 pts.)

Cranberry Sweet Potato Muffins

Cranberry Sweet Potato muffins

 

1 1/2 cup flour

1/2 cup sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 egg

1/2 cup milk

1/2 cup sweet potatoes mashed (no sugar or butter added)

1/4 cup butter melted

1 cup frozen or fresh cranberries

 

mix dry ingredients set aside. Mix wet ingredients then add to dry. Mix just until moistened. Fill 12 greased or papered muffin cups half full sprinkle with cinnamon and sugar. Bake 375* for 18-22 min

from: my friend

Pumpkin Cranberry Bread

Ingredients

• 3 cups all-purpose flour (We used whole wheat)
• 5 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 4 eggs
• 1 cup vegetable oil (we used coconut oil)
• 1/2 cup orange juice
• 1 cup fresh or frozen cranberries (we used dried)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

from: my friend

Works great frozen and thawed. I suggest putting it in the freezer before it cools to keep it moist.