I took a bit of a break from my recipes book experiments last week...for a few reasons...
I had the kids here and wanted an easy meal they loved
We headed off camping for a few nights
I had a stack of vegies left from my $30.00 veg order last week I needed to use.
I jumped back into my regular gym sessions and changed my focus slightly.
So this week it was about easy.....top of my head....'don't need to think' favourites...
I thought I might just share a couple of the recipes we love in our home..they are perfect cold weather warmers... this first one is a winner with the kids. This week I used alphabet pasta...and they played rhyming games as they ate their dinner... not only did they have seconds...but they had thirds as well.
The other recipe we enjoy is this super simple Stroganoff... just imagine... freezing cold night... with a hot stroganoff over mashed potato with greens on the side...yummo!
Mince and Spaghetti
This is our super simple easy spaghetti. the kids love it.... its whipped up in no time.. and a great way to hide some vegies.
PREP 30 minutes
Can of tomato soup
Spaghetti (I prefer to use the shell pasta)- or zucchini noodles
Saute the chopped onion and some grated vegies.... I often add carrot, zucchini and sweet potato.
Add the mince and brown well.
Tip in the 415g can of tomato soup and 1/2 can of water and simmer for 15 minutes until its reduced and the meat and vegetables are cooked and tender.
Cook the spaghetti / pasta and stir through the spaghetti sauce.
Recipe from the back of the Campbells 'Cream of Mushroom soup" can.
COOK 40 minutes
1 tblspn oil
500 g beef strips
1 medium onion finely chopped
1 tsp paprika
1 x 420g can of Campbells cream of mushroom soup
1 tblspn tomato paste
200g button mushrooms sliced
1 / 2 cup light sour cream
Fettuccine pasta or vegetables to serve.
Heat oil in a large pan over high heat and cook beef strips until browned - set aside.
Add onion and cook 2 - 3 minutes until softened ...add paprika and cook a further minute.
Return beef to pan - add soup, tomato paste and mushrooms and stir well.
Bring to boil then reduce to a simmer and cook uncovered, stirring occasionally for 30 minutes or until meat is tender.
Just before serving stir in the cream (I often skip this step)
Serve over fettuccine or with mashed potato and vegetables.
This week I am back to my recipe books... and excited for some new ideas...