Entrees

Comfort food at its best.

Hamburger Stroganoff

This is an easy family favorite and makes great leftovers.

Ingredients

  • 1/4 cup (4 tablespoons) butter or margarine
  • 1/2 cup minced onion
  • 1 teaspoon (approx. 2 cloves) minced garlic
  • 1 pound lean ground beef
  • 1 pound mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 can cream of mushroom or cream of chicken soup
  • 1 cup sour cream
  • chopped chives for garnish (optional)
  • wide egg noodles, cooked according to package directions

Directions

  1. In large skillet over medium-high heat, in hot butter or margarine, cook onion and garlic until golden, about 3 minutes. Stir in ground beef, mushrooms, flour, salt, pepper and paprika; cook, stirring often, until meat is browned.
  2. Stir in undiluted soup; heat to boiling. Reduce heat to low and simmer 10 minutes to blend flavors. Stir in sour cream and heat (do not boil); sprinkle with chives.
  3. Serve over egg noodles (if you run out of noodles, we’ve found that mashed potatoes, rice, and toast all make good substitutes for leftover stroganoff).

Smothered Pork Chops

Smothered Pork Chops

Ingredients:

  • 4 thick cut pork chops
  • 1 stick butter
  • 2 teaspoons minced garlic
  • 8 oz mushrooms, cleaned and sliced
  • 2 tablespoons oregano
  • 2 tablespoons thyme
  • 1 teaspoon salt
  • cracked pepper, to taste
  • 1/4 to 1/2 cup flour
  • 1/2 cup milk

Other Item(s) Needed: Large oven-safe skillet.

 Direction
  1. Preheat oven to 350 degrees.
  2. Spray a skillet with cooking spray. Over medium high heat combine butter, garlic, mushrooms, oregano, thyme, salt, and pepper.
  3. Once the butter has melted, add the pork chops and cook on each side for a few minutes until lightly browned.
  4. Place the entire skillet in the preheated oven and bake for 35 minutes or until centers are no longer pink.
  5. Remove skillet from oven. Remove the pork chops and set them aside to rest.
  6. After removing the pork chops, whisk flour and milk in the pan with the remaining liquids. Whisk until all lumps are removed. Simmer over low heat for 3-4 minutes.
  7. Serve over the top of the pork chops.

Credits:
Original recipe from: A Mom’s Take – Easy Dinner Recipes: Baked Pork Chops.

Creamy Pesto Shrimp Risotto

This scrumptious recipe takes time to prepare but it’s totally worth it.

Note that one of the ingredients, creamy cauliflower sauce, is a stand-alone recipe that has many uses on its own. It’s much like Alfredo sauce, but healthier. If you’re looking for shortcuts, store-bought Alfredo sauce would probably make a reasonable (though less healthy and perhaps a little less delicious) substitute.

Finally, while I always prefer my own recipe for basil pesto, if fresh basil isn’t available or you’re just looking for a shortcut, store-bought works well, too.

Creamy Pesto Shrimp Risotto

INGREDIENTS:

1 tablespoon olive oil
1/2 cup diced onion
1.5 cups Arborio rice, rinsed
1
 teaspoon salt
5 cups water
1 cup creamy cauliflower sauce
1/4 cup basil pesto
1.5 lb shrimp, peeled, deveined, and drained of excess liquid

DIRECTIONS:

Saute the olive oil, onion, and garlic over medium high heat in a large skillet 2-5 minutes. Add the rinsed Arborio rice and saute for another minute. Add salt.

Add 1 cup of water and stir until absorbed. Reduce heat to medium and continue adding the rest of the water 1 cup at a time, stirring frequently, until all the liquid in the skillet is absorbed. The rice should be soft and fluffy.

Add the creamy cauliflower sauce and the pesto. Stir to combine. Place the shrimp on top of the risotto and cover with a tight-fitting lid. Keep over medium heat until the shrimp are pink, about 5-10 minutes. The edges of the rice may get slightly browned, which can be appealing, but if the heat is to high, the edges will burn.

Add cheese and stir slightly to blend and melt.

CREDITS:

Original recipe from The Creamy Cauliflower Sauce eCookbook.

Fettuccine Caulifredo

This recipe uses pureed cauliflower as the base for a delicious, creamy sauce that’s a healthier alternative to Alfredo sauce. ~K

Fettuccine Caulifredo

INGREDIENTS

1 large cauliflower head
2 14.5-oz cans chicken broth
1 tablespoon + 1 teaspoon minced garlic
1 tablespoon butter
1 teaspoon salt
1/16 teaspoon ground nutmeg (try 1/8 teaspoon next time)
1/16 teaspoon black pepper (try 1/8 teaspoon next time)
1 lb. uncooked fettuccine noodles
1 tablespoon olive oil
¼ cup heavy cream
¼ cup grated Parmesan Reggiano (optional)

OTHER ITEM(S) NEEDED: Food processor

DIRECTIONS

Chop the cauliflower, add the chicken broth, and bring to a over medium high heat. Reduce heat and simmer until cauliflower is soft, about 15 minutes (as a general rule, the longer you cook the cauliflower, the smoother the sauce will be). Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant. Add the salt, nutmeg, and black pepper.

As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to package instructions.

Transfer cauliflower to the food processor with about 1 + 1/3 cups of the broth (you may need to do this in batches if the depending on the size of your food processor’s cup. Add the sauteed garlic mixture and olive oil and puree until very smooth, about 5 minutes. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.

Add the cream and cook over low heat. Add additional broth or water as necessary until the sauce is the desired thickness. Keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

Goes well with a savory meat such as meatballs.

CREDITS

Adapted from pinch of yum’s Healthy Fettuccine Alfredo.

Bacon Broccoli Mac & Cheese

Came up with this tonight for dinner and it is DAMN DELICIOUS! Even my older son, the vegetable-hater, ate some. Voluntarily!! ~K

Bacon Broccoli Mac & Cheese

INGREDIENTS

2 7.25-oz boxes Kraft Macaroni & Cheese (I prefer whole wheat but that wasn’t an option this time)
6 tablespoons butter
2 tablespoons bacon fat
1/3 cup real bacon bits
2 broccoli crowns, cut into florets and steamed until tender (I saved the water for cooking the pasta)
3/4 cup milk

DIRECTIONS

Set aside the cheese sauce powder from the boxes of macaroni and cheese. Cook the pasta in a large pot according to the instructions (adding more water to the broccoli water first if necessary). Strain the water out before returning the pasta to the pot.

Add the butter, bacon fact, and bacon bits to the pasta and mix together with a wooden spoon until the butter is melted. Add the broccoli and cheese sauce powder, then continue mixing until the powder is distributed evenly throughout the mixture. Add the milk and continue stirring until the sauce is smooth.

Serve immediately.

Mac & Cheese + Ham & Broccoli

I came up with this recipe when my older son was a toddler with a rapidly shrinking interest in meat and vegetables. It’s been a family favorite ever since. ~K

Mac & Cheese + Ham & Broccoli

INGREDIENTS

approximately 1.5 cups broccoli florets
2 x 6.3-oz boxes whole wheat macaroni and cheese (Kraft or equivalent)
approximately 1.5 cups ham, cubed or cut into small, thin slices
1/2 cup butter
1/2 cup milk (I use 2%)

DIRECTIONS

Steam the broccoli until tender. Set aside.

Cook the macaroni according to instructions or until desired tenderness. Add the butter and broccoli, then stir until the butter is melted. Add the cheese powder, followed by the milk, stirring after each addition until well blended.

Serve immediately.

Ham & Potato Soup

Ham & Potato Soup

INGREDIENTS

3 1/2 cups peeled and diced potatoes (about 2 medium baking potatoes)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons (2 cubes) chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately (also makes good leftovers).

Ready in 45 min (prep time 20 min; cook time 25 min).
Yields 8 servings.

Original recipe from Allrecipes.com (12/3/2008).