In lg skillet, saute broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender. Set aside. Cook spaghetti according to pkg directions. In another saucepan, saute onion and garlic in butter for 30 seconds. Stir in flour, bouillon and thyme. Slowly add milk, bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in cheeses. Add vegetables; heat through. Drain spaghetti; toss with vegetable mixture.
1/4 cup butter or margarine 4 ounces dried beef 2 tablespoons finely chopped onion 3 tablespoons all-purpose flour 1 cup milk 1 cup sour cream 1 can (4 ounces) chopped mushrooms, drained 1 cup shredded Cheddar cheese 2 tablespoons chopped parsley (2 teaspoons dried parsley flakes) salt and pepper to taste
Preparation:
Melt butter in a saucepan over medium-low to medium heat. Cut beef into thin strips; add to melted butter. Add onion and cook for 2 minutes; blend in flour. Gradually add milk and continue to cook, stirring constantly, until thickened and bubbling. Stir sour cream, mushrooms, cheese, chopped or dried parsley, and salt and pepper to taste; heat through. Serve creamed chipped beef on rice, in pastry shells, or over toast points.
Recipe for creamed chipped beef on toast serves 4.
12 ounces broad egg noodles 1 tablespoon butter 1/2 cup chopped onion 8 ounces sliced mushrooms (any variety and/or combination) 1 teaspoon dried thyme 2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups) 1/2 cup dry red wine 1 cup reduced-sodium chicken broth 1 1/2 tablespoons cornstarch 2 teaspoons Worcestershire sauce Salt and freshly ground black pepper 2 tablespoons freshly chopped chives
Directions
Cook egg noodles according to package directions.
Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.
Transfer to a serving platter and top with chives.
This is one of my favorite fast and easy recipes. Great to serve when you have company for dinner.
1 pound chicken breasts, cooked and chopped 1/2 package penne or ziti pasta, drained 1 12 oz. jar Alfredo sauce with sun-dried tomatoes 1 16 oz. can black beans 1 10 3/4 ounce can Rotel Tomatoes
Grill or broil chicken and cut into bite-sized pieces. Boil pasta according to pkg. directions. Drain Rotel Tomatoes and black beans – rinse beans. Combine all in a pan and warm through. Serve with garlic bread and a salad.
1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of chicken with thyme. Wash hands.
2. Place oil in pan; swirl to coat. Add onions and mushrooms; cook 3–4 minutes or until tender. Move onions and mushrooms to outer edge of pan. Place chicken in center of pan (wash hands); cook 2–3 minutes on each side until browned.
3. Stir in wine, then add remaining ingredients. Stir until well blended. Reduce heat to low and simmer 6–8 minutes until sauce thickens and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve.
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