18 5 / 2014
I was going to add a picture, but it was so good this time around we ate it all!
The most expensive thing on here will be the stew meat, which for a pound is about 3-4 USD. This is great because it requires no chopping unless you want to cut the beef smaller.This stew can be made on a stove top in about 30 minutes, and if you have the time/stove space, you can make rice or pasta to pour it over.
With out rice or pasta, this made 5 servings.
You will need
-at least 1/2 pound stew beef - 1 can slice potatoes
-1 can sliced carrots -1/2 cup water
-3 tablespoons flour -1 can green beans
-1/2 cup sour cream
-2 tablespoons cooking oil, butter or margarine
Garlic powder, dehydrated onions, salt, ground black pepper
ladle or serving spoon
Lets make some stew!
-Toss the beef into the pot and cook on medium heat until browned.
(At this point, you can drain the grease, or use the butter/oil. I like to use both for a creamier “gravy”)
Season with just a pinch of salt and add in the flour, making sure to avoid lumps, lower heat.
Drain Carrots , green beans, and potatoes ( you may need to rinse the potatoes, some may like to fall apart in the can, and it you don’t get rid of those it can get starchy and gross).
Add veggies and water to pot and stir. At this point to some mild seasoning, I find that I like more pepper than most humans can handle, so I add just a pinch of everything but the onions and about a tablespoon goes in with the veggies.
Let it cook about 15-20 minutes on medium before adding in the sour cream and then allow to cook on low heat for 5 minutes.
And that’s it!
07 5 / 2014
This is an easy recipe that I created as a substitute to Tuna Casserole because my partner does not like fish!
- 6-8 boneless skinless chicken breast tenderloins
- 8 oz pasta (rotini, penne, macaroni, shells, can be gluten free) this is a little more than half a box usually.
- 1 can of cream of mushroom soup or cream of chicken soup (I’ve found gluten-free in the health food section at the grocery store)
- 1 package of shredded cheese of choice
- 1 package microwavable frozen peas or mixed veggies
- Up to 2 cups of Milk
Preheat oven to 350.
Bring a pot of water to boil and add pasta and cook to desired tenderness.
Cook chicken over medium heat in a medium saucepan.
I don’t cut my chicken breast tenderloins anymore because it’s so much easier to use my wooden spoon to kind of tear them into smaller pieces after it’s cooked almost all the way through. I usually season my chicken with a little salt, pepper, garlic powder, a dash of chili powder, and paprika.
Once chicken is cooked add the soup and about a 1/4 cup of milk to thin it out. Stir until evenly mixed. Add half the bag of shredded cheese and stir until well mixed. You may need to add more milk if the sauce is too thick. Taste your sauce and make sure it’s got enough cheese and well-seasoned.
Microwave the bag of veggies for half the suggested cooking time, usually about 2.5-3 minutes. While that’s cooking dump your cooked pasta into a 9x13 baking dish and pour the chicken and sauce mixture on top. Mix gently. Add the partially cooked veggies and mix util well blended. Sprinkle the rest of the cheese on top. Pop it into the oven and bake for about 15 minutes.
You can either serve as the main dish and feed about three people or you could make it a side and feed several more.