Easy Beef Stroganoff

Number of servings: 8 one half cup servings

Ingredients	Calories	Carbs	Fat	Protein
1 lb Beef - Ground, 90% lean meat / 10% fat	708	0	37	88
1 cup 1% Milk	110	13	3	9
1 cup Cream of Mushroom Condensed Soup	200	20	12	4
16 oz Whole Wheat Egg Noodles	1,760	312	16	80
1/4 cup chopped onion	17	4	0	0

Total Calories:	2795
Per 1/2 cup Serving:	349

Boil egg noodles and set aside when done

Brown hamburger with onion

Add milk and cream of mushroom

Heat through

Add cooked noodles

Heat through

Serve

Easy Pasta Primavera

3 cups (8 oz.) rotini pasta, uncooked

1 pkg. (16 oz.) frozen vegetable blend

1/2 lb. (8 oz.) velveeta (2% milk) pasteuized cheese product, cut up

1/4 tsp. garlic powder

1/4 black pepper

make it:

add pasta to 2 quarts (8 cups) boiling water in a large sauce pan. boil 3 minutes. stir in vegetables; cook an addtional 7 minutes or until pasta is tender. drain; return to saucepan.

add velveeta (made with 2% milk) and seasonings. cook until velveeta is melted, stirring frequently.

 
*I cook up some cubed chicken breast and add that in, too....more hearty....and a little more poly friendly :)

What to do with leftover pasta??

So I accidentally made WAY too much pasta the other night and I was tired of eating it for leftovers, but I didn't want to throw it away. Here's what I did:

Mix in with leftovers:
2 cans of tomato sauce
1 can of corn
A handful of cheese
Add anything else you want -- more meat, more veggies, more sauce
Add extra seasonings if you're good at that kind of stuff. (I'm not, so I added some pepper)

Put into a casserole dish and pile a ton of cheese on top.

Bake at 350 F for 10-20 min (Just keep checking to see how melted the cheese is. Before you eat it, check to make sure the pasta in the middle of the dish is warm --that's the spot that took me the longest to heat up.)

PS it was SO good -- way better than the original pasta dish!

Cheesy Chicken & Salsa Skillet

2 cups Multigrain Penne Pasta ~ uncooked

1 lb. Boneless Skinless Chicken Breasts ~ cut into bite sized pieces

1 1/4 cups Thick & Chunky Salsa

1 cup Frozen Corn ~ thawed

1 large Green Pepper ~ cut into short thin strips

1 cup Mexican Style Shredded Cheese

Cook pasta as directed on package.

Meanwhile, heat a large non stick skillet, sprayed with cooking spray, on medium-high heat. Add chicken, cook & stir 2 minutes. Stir in salsa, corn & peppers. Bring to a "boil." Simmer on medium-high heat for 10 minutes or until chicken is cooked through. Stir occasionally.

Drain pasta. A dd to chicken mixture, fold lightly. Sprinkle with cheese. remove from heat, cover. Let stand 1 minute or until cheese is melted.

Cajun Chicken Pasta

Cajun Chicken Pasta

4 boneless skinless chicken breasts cut in thin strips
4 tsp. Cajun seasoning
4 Tbs. Butter or margarine
1 red pepper, sliced thin
1 green pepper, sliced thin,
2 pkgs linguine noodles cooked and drained
grated, fresh parmesan cheese
1 bunch green onion, sliced
2 c. heavy cream (I think it's also called heavy whipping cream)
½ tsp. Dried basil
½ tsp. lemon-pepper seasoning
½ tsp. Salt
¼ tsp. Garlic powder
½ tsp. Pepper

Place chicken and Cajun seasoning in a resealable plastic bag; toss or shake to coat.
In large skillet over medium heat, sauté chicken in butter until almost tender.
Add peppers and onions; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add pasta and toss; heat through. Sprinkle with parmesan cheese.