Meal: Chicken and Noodles

Chicken and Noodles:
My grandma was known for her chicken and noodles but we were never able to get her recipe. I came up with this recipe. I know it's no where near her made-from-scratch recipe but it's very tasty on a cold day

Ingredients
1 tbsp olive oil
1 medium onion, diced
4 stalks celery, diced
4 medium carrots, diced
4 cloves garlic
2 tsp dried thyme or 2 sprigs fresh
2 tsp dried marjoram or 1 tsp fresh, minced
2 tsp tarragon or 2 sprigs fresh, minced
1 tsp salt
1/2 tsp pepper
3 boneless, skinless chicken breasts, diced
4 cans low sodium, fat-free chicken broth
8 oz dried Kluski noodles
2 tbsp cornstarch + 2 tbsp water

1-2 cup water, as needed

In a large stock pot heat oil; add in onions, celery and carrots. Stir and cook until onions just turn translucent. Add in garlic through chicken. Cook for 6-8 minutes. Add in chicken broth and bring to a boil. Add in noodles. Cook for 16 to 18 minutes. As noodles cook the broth will begin to be absorbed; add in 1-2 cups water to desired consistency; return to boil. In the last 2-3 minutes of noodles cooking stir in cornstarch and water mixture a bit at a time, bringing the broth to desired thickness. Serve in bowls and with Cloverleaf Rolls.

Meal: Crock Pot Beef Stroganoff with Spinach Pear and Avocado Salad

Crock Pot Beef Stroganoff:
This is such a hearty, satisfying meal. Its great to come home to after a long day. Just boil up some noodles and your ready to eat.

Ingredients
1 lb flank steak, cut into 3-inch strips
1/2 cup flour
2 tsp salt
1/8 tsp pepper
1/2 tsp dry mustard
2 medium onions, thinly sliced into rings
8 oz fresh mushrooms, sliced
1 (10 oz) can beef consomme
1/4 cup dry white wine

1 1/2 cups sour cream
1/4 cup flour

wide egg noodles, cooked

In a bowl combine 1/2 cup flour, salt, pepper and dry mustard. Toss steak strips in the flour mixture to coat thoroughly. Place coated steak strips in the crock pot. Stir in onion rings and mushrooms. Add beef broth and wine, stir. Cover and cook on the low setting for 8 to 10 hours.

Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot wide egg noodles.

Rival Crock Pot Cooking - 1975



Spinach Salad with Avocado and Pear:
This is such a lovely salad that pears well with the creaminess of the stroganoff.

Ingredients
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
1/2 small red onion, thinly sliced
1/2 cup crumbled Valbreso feta cheese (about 2 ounces)

For the dressing:
1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
Pinch of cayenne pepper

Whisk first 6 ingredients for the dressing in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with cheese.

Bon Appétit December 1995

Meal: Crock Pot Chicken Divan

Crock Pot Chicken Divan:
This is a play off of the traditional Chicken Divan. I serve it with hot white rice rather than noodles; it just seems to pair better.

Ingredients
2 10-oz packages of frozen broccoli spears
3 frozen skinless, boneless chicken breasts
2 cans cream of chicken soup
1 cup reduced-fat mayonnaise
1 tbsp lemon juice
1-3 tbsp curry powder, as desired
2 stalks celery, diced
1/2 small onion diced
2 tbsp flour

white rice, cooked

In a medium bowl, thoroughly combine all ingredients except chicken and rice. Place frozen chicken breasts in the bottom of the crock pot. Pour mixture into ceramic crock pot over top of chicken breasts. Cover and cook on the low setting for 7 to 9 hours (or on high for 2 to 3 hours)

When ready to serve, place chicken breasts over hot rice. Spoon sauce over top.

Rival Crock Pot Cooking, 1975

MENU: December 7-14, 2008

A crock pot is a wonderful way to enjoy a hot meal after a long day. I'm doing some long commuting this week and don't want to have to eat take out for the next three days. Two of these meals are made for the crock pot and are perfect for these next few busy days. The other is a quick warm 'stoup' soup/stew (as dubbed by Rachael Ray).

Menu
1. Crock Pot Chicken Divan
Side: white rice

2. Crock Pot Beef Stroganoff
Side: egg noodles
Side: Spinach Salad with Avocados and Pears

3. Chicken and Noodles
Side: Cloverleaf Rolls

Weekly Shopping
2 (10 oz pkg) frozen broccoli spears
reduced fat mayonnaise
1 lb flank steak
8 oz mushroom
1 (10 1/2 oz) can beef consomme
fresh spinach
1 small bunch fresh cilantro
1 Anjou pear
1 Avocado
1 small red onion
1/2 cup Valbreso French Feta
Kluski Amish egg noodles

Pantry Items
6 skinless boneless chicken breasts
onion
2 cans reduced fat cream of chicken soup
celery
curry
lemon juice
white rice
wide egg noodles
flour
salt
dry mustard
white cooking wine
fat-free/reduced-fat sour cream
olive oil
rice vinegar
lime juice
garlic powder
cayenne pepper
carrots
thyme
marjoram
tarragon
3-4 cans chicken broth