Skillet Stroganoff and Roasted Asparagus

Here's a nice simple recipe for making skillet stroganoff and a side of roasted asparagus. My family loved it.

Ingredients:
1 1/2 pound ground beef (80)
1 medium onion
1 clove garlic
4 oz can of sliced mushrooms (I'm sure fresh would work)
3/4 cup sour cream
1 tsp paprika
2 tbsp Worcestershire sauce
1 tsp concentrated beef broth (I used 1/16 tsp of bullion granules)

Directions:
1. In a large skillet, brown the meat and add in the diced onion and garlic.
2. Once everything is browned, add in the mushrooms, worcestershire sauce, paprika, sour cream, and beef broth. I didn't have any concentrated beef broth so I put in 1/16th of a tsp of the granules.
3. Season to taste as it is finishing and enjoy.

Ingredients:
Bunch of Asparagus
Olive Oil
Garlic Powder
Other seasonings you like

Directions
1. Add asparagus to pan.
2. Pour on olive oil and sprinkle on garlic powder to taste.
3. Add on any additional seasonings (we've used different combinations of things like blackened seasoning, seasoned salt, Parmesan cheese, etc).
4. Broil until the asparagus is done, turning the asparagus once about 1o-20 minutes in (depending on thickness of asparagus).

Thai-ish Chicken Basil Stir-Fry

Here's a nice, spicy Thai-ish Stir-Fry that our family really loved. I changed it up a bit from the recipe in the book.

Ingredients:
2 tbsp Thai fish sauce (I used Vietnamese Fish Sauce as that's what we had and it worked fine)
2 tbsp soy sauce or Braggs Liquid Aminos (Braggs is my preference)
1 tsp Splenda (I skipped this)
1/4 tsp guar or xanthan
2 tsp dried basil
1 1/2 tsp red pepper flakes
2 Tbsp peanut oil
1 tbsp coconut oil
2 tsp hot chili oil
2 cloves garlic, crushed
3 boneless, skinless chicken breasts, cut into 1/2" cubes
1 small onion, sliced
16 oz bag of frozen, crosscut green beans, thawed
2 tbsp non-sweetened coconut flakes

Directions:
1. Combine the fish sauce, liquid aminos (Soy Sauce), splenda (if used), and guar in a blender.
2. Blend for a few seconds and then add in the basil and red pepper flakes. Set aside.
3. Heat the peanut, coconut, and chili oil in a wok or large skillet over high heat.
4. Add in the Chicken, garlic, and onions and stir-fry for about 5 minutes.
5. Add in the green beans and coconut flakes and cook until the chicken is finished.
6. Stir in the blended seasoning mixture, reduce heat to medium-low, cover, and let it simmer for 2-3 minutes.

The coconut flakes and 3 oil types (I really like the blend of those 3) were my additions. The chili oil gives it some nice heat. Next time I will also add in some mushrooms and top with either toasted sesame seeds or toasted walnuts. They will give it a bit of crunch.

This recipe was from Dana Carpenders 500 LC Recipe book.

Pan Fried Tenderloin Steaks Puttanesca

Ingredients:
2 tbsp sun-dried tomato bits
2 small tomatoes, chopped
1/3 cup dry red wine
1/4 cup chopped fresh basil (can substitute 1 tsp of dried basil instead)
1/4 cup chopped ripe olives
1 garlic clove, crushed
1 tbsp Worcestershire sauce
1/4 tsp hickory-smoked salt
1/4 tsp fresh ground pepper
4 (4-oz) beef tenderloin steaks (or whatever you want to use)

Directions:
1. Combine sun-dried tomato bits and 1/2 cup boiling water in a bowl and let stand for 10 minutes.
2. Drain the sun-dried tomato and add the chopped tomato, wine, basil, olives, and garlic. Mix well and set aside.
3. Brush Worcestershire sauce on the steaks and sprinkle with the salt and pepper. (I didn't have hickory smoked salt, so used regular).
4. Grease a large skillet and cook the steaks as desired. It works well to sear over high heat, then lower the heat to finish to the done-ness you prefer. (As I just used regular salt, I added some liquid smoke to the oil to fry the steaks in to give them a bit of smokey flavor).
5. Remove steaks when finished cooking and let rest while you complete the sauce.
6. Add tomato mixture into the skillet and cook over medium-high heat until heated through (about 5 minutes), stirring occasionally.
7. Serve over the steaks. Garnish with basil sprigs if desired.

This was a very good topping and gave the meal a very Mediterranean flair. One thing I think would enhance the meal is some crumbled feta cheese on top of the sauce when serving it over the steak. I think that would give it a very nice touch.

This recipe is from the Gillespe 501 Recipes for a LC Life cookbook.

Pork Chops with Mustard Cream Sauce

Here's another very simple recipe that gives your pork chops a little kick.

Ingredients:
1 pork chop (approx 1" thick)
Salt, to taste
Pepper, to taste
1 tbsp olive oil
1 tbsp dry white wine
1 tbsp heavy cream
1 tbsp Dijon or Spicy Brown Mustard

*Note - This recipe is for 1 pork chop. How ever many you are making, just increase the ingredients that amount.

Directions:
1. Salt and Pepper the pork chop on both sides.
2. Heat oil in skillet over medium heat.
3. Fry the pork chop until they are done and keep warm in a serving dish.
4. Put the wine in the skillet (mix with the oil) and stir off the fried on bits in the bottom of the pan.
5. Stir in the cream and mustard and mix well.
6. Cook for a minute or two and then pour out of the pan.
7. Serve the chops with the sauce poured over the top.

Recipe is from Dana Carpender 500 LC Recipes Cookbook

Middle Eastern Skillet Chicken

Tonight was a very yummy middle eastern flavored chicken dish. There are quite a few ingredients, but it really is a very simple dish to make. It does taste wonderful though.

Ingredients:
3 boneless, skinless chicken breasts (Approx 2 pounds)
3 tbsp olive oil
2 small onions (or 1 medium/large one), chopped
1/2 tsp ground coriander (We used Mural of Flavor from Penzeys instead)
1 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp turmeric
1/4 tsp black pepper
1 tbsp ginger, fresh grated
1 can (14 1/2 oz) diced tomatoes
2 cloves garlic, crushed
1 cup chicken broth

Directions:
1. Dice the chicken breasts.
2. Heat the olive oil in a large skillet and add in the chicken and onions.
3. Saute for a few minutes then stir in the spices: coriander, cumin, cinnamon, turmeric, and pepper.
4. Cook until the chicken is white all over.
5. Add ginger, tomatoes, garlic, and broth and stir.
6. Cover and let simmer on low for 10-15 minutes.

Serve in bowls and top with some mozzarella cheese.

Recipe is from Dana Carpender 500 LC Recipes Cookbook

Beef Fajitas

A simple beef fajita meal that doesn't take much to prepare, but is very tasty.

Ingredients:

For Marinade:
1/2 cup chicken broth or lite beer
1/2 cup olive oil
1/2 small onion, sliced thinly
1 tsp red pepper flakes
1/4 tsp cumin
1/4 tsp black pepper
1/4 tsp garlic

Rest of Ingredients:
2 lbs of skirt steak or any other steak you want to use.
1 tbsp olive oil
1 medium onion, sliced thick
1 green pepper, sliced

Toppings:
Guacamole (We love Wholly Guacamole)
Salsa (Mrs. Renfro's is wonderful and most varieties have no sugar added)
Sour Cream
Cheddar Cheese

Directions:
1. Mix together marinade ingredients.
2. Put steak in a big zip lock bag and marinade in the fridge for a few hours. The tougher the steak, the longer you should let it marinade.
3. When ready to cook, remove steak from bag, saving a few tbsp of the marinade.
4. In a large skillet, heat the oil.
5. Add in steak, peppers, and onion when the oil is hot.
6. When the meat is done and the veggies are tender, add in the reserved marinade.
7. Serve on tortilla or plate and top with the guacamole, salsa, sour cream, and cheese

This recipe was based on one from Dana Carpenders 501 LC Recipes

Note that the tougher the steak, the longer to let it marinade.

Ultra Meat Sauce and Spaghetti Squash

Dinner tonight was a very simple Spaghetti Squash with meat sauce. I'll break it down into 2 sections as that will make it a bit easier.

Spaghetti Squash

Ingredients:
1 Spaghetti Squash

Directions:
1. Cut Spaghetti Squash in half length-wise and scoop out the seeds and stuff
2. Put face down on a baking sheet covered in tin foil.
3. Bake for 375 for 45 minutes to an hour, depending on the size of the squash.
4. To test for when it is done, take the back of a spoon or fork and it should puncture the skin very easily.
5. Flip over and use a fork to shred out the spaghetti part and put in a bowl.

Ultra Meat Sauce

Ingredients:
2 pounds ground beef
1 small onion, diced
1 clove garlic, crushed
1 green pepper, diced
4 oz mushrooms, sliced (A can of mushrooms works fine)
15 oz can of tomato sauce (We use Hunts 100% natural)
1 tsp Italian Seasoning

Directions:
1. Brown and crumble the ground beef in a large skillet/pan.
2. When the grease starts to collect, add the onion, garlic, green pepper, and mushrooms.
3. Cook until onions and peppers are soft.
4. While the meat and veggies are cooking, put the tomato sauce in a pan and heat through, adding the seasoning and letting it simmer to mix the flavors. Some garlic would be good in the sauce too
5. Pour off the grease from the meat and add in the tomato sauce.
6. Serve the sauce over the Spaghetti squash and top with some Parmesian cheese if desired.

The Ultra Meat Sauce recipe was from Dana Carpender 500 LC Recipes Cookbook