Grilled Steak w/PW's Simple Sesame Noodles

1/4 cup Soy Sauce
2 Tbsps. sugar
4 cloves Garlic, minced
2 Tbsps. Rice Vinegar
3 Tbsps. Pure Sesame Oil
1/2 tsp. Hot Chili Oil
4 Tbsps. Canola Oil
2 Tbsps. Hot Water
4 whole Green Onions, Sliced Thin
12 oz. Thin Noodles, cooked and drained

In a small bowl, combine first 8 ingredients. Pour sauce over cooked, warm noodles and toss to coat. Sprinkle with sliced green onions and toss again.

{to view original recipe posted by the pioneer woman, click here.}

Delicious Asian-Style Steak...Combine steak (we used 3 petite sirloins) with 1/2 cup Teriyaki Sauce and a few shakes of garlic salt in a gallon size ziploc baggie. Refrigerate for at least an hour. Grill to desired done-ness. Slice and Serve!

Stacy's Sloppy Janes

1 pound hamburger
Sauce:
8 oz. sour cream
1 can cream of mushroom soup
dash of salt and pepper
1/4 tsp. garlic salt
1 tbsp. dried minced onion
1 tbsp. yellow mustard
2 dashes steak seasoning

While hamburger is browning, mix all of the sauce ingredients together. When hamburger is browned, add sauce. Simmer for 8-10 minutes, stirring frequently. Serve on toasted buns.

Snowman Cocoa Floats

8 oz. Hot Water
Cocoa Mix (enough for 8 oz. cup)
2 scoops Vanilla Ice Cream

Mix your hot cocoa mix and water, add ice cream and serve immediately.

You can also use Peppermint Ice Cream. Mmm!

Chile Rellenos Casserole

1 (27 oz.) can Hatch Whole Green Chiles
4 cups Monterey Jack Cheese, shredded
5 large Eggs
2 cups Milk
3 tbsps. Flour
1 tsp. Salt
1/4 tsp. black pepper
1 (10 oz.) can Green Enchilada Sauce

Preheat oven to 325*.
Spray a 9x13 baking pan with no-stick spray. Line green chilies on the bottom of the pan, covering the pan. Sprinkle cheese even over the top of the chiles. Set this aside.
In a medium mixing bowl, combine eggs, milk, flour, salt and pepper. Beat with an electric hand mixer until well blended. Pour over the cheese/chilies in your baking pan. Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for an additional 15 minutes.

Crock Pot Chicken Burritos

4 frozen chicken breasts
1 can cream of chicken soup
2 cups jarred salsa
1 can black beans, drained and rinsed (you could also use pinto beans)
2 cups minute rice (we use brown minute rice)

Spray your crock pot with no-stick spray. Place your chicken breasts in crock pot. Add black beans.  In a mixing bowl, mix your salsa and cream of chicken soup together, using the soup can, add 1 1/2 cans of water; Mix well. Pour mixture over chicken and cook on low for 6-8 hours. About 30 minutes before serving, take chicken out and shred; Return to crock pot. Add 2 cups of minute rice and stir into your chicken/liquid mixture. Cook in crock pot for 10-15 minutes longer.

Serve on tortillas with chopped tomatoes, avocados, cheese, sour cream, and additional salsa (or  any of  your favorite burrito toppings will do!) Enjoy!
*this recipe makes a lot! we had leftovers for lunch the next day and enough for one more meal…

Mom’s Creamy Chicken Noodle Soup

 
4 boneless chicken breasts
2 1/2  quarts water
2 tsp. salt
1 small bag baby carrots
1 small onion, chopped
1 cup frozen peas
1 tsp. celery salt
1 tbsp.  parsley
8 oz. Country Pasta Homemade Style Egg Noodles
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. sage
1/2 cup flour
1 can (13 oz) evaporated milk

Combine chicken, water and salt in a soup pot. Boil and reduce to low; cook chicken through. Remove chicken from water and cool. Shred or cube chicken, set aside. Combine evaporated milk and flour for thickening-set aside. Add veggies (except for peas) to your hot water pot, add seasonings. Cook for about 12 minutes. Add noodles. Boil for 20 minutes. Reduce heat, and add flour/milk mixture. Bring back to a boil, stirring constantly. Add the chicken back into your soup and add the frozen peas. Heat through.  Remove from heat and allow to cool slightly so soup will thicken. Enjoy!


* You can use regular egg noodles as well, but the homemade style (we always buy Country Pasta brand, you can get them at Walmart or Costco) make a big difference!

Grandma B's Italian Tortellini Soup

1 lb. Italian Sausage (boil this in a pan of water for 20 minutes)

1 onion, chopped

4 cloves garlic, minced

4 (12 oz.) cans beef broth

2 (14.5 oz.) cans petite diced tomatoes

1 small bag baby carrots (i cut each baby carrot in half)

1/2 tsp. basil

1 tsp. oregano

3 tbsp. parsley

1 1/2 tbsp. brown sugar

1 (20 oz.) pkg. fresh tortellini

2 medium zucchinis, cut in medium slices, then quartered

Saute onion and garlic in a large soup pan with butter and e.v. olive oil until onions are transparent. After sausage has cooked for 20 minutes, thinly slice each sausage. Add everything to your onions and garlic, except tortellini and zucchini. Boil for 15 minutes, then add tortellini and zucchini and boil for 8 to 10 minutes more. Enjoy!