One-Pot Meatball Stroganoff

Ingredients

• 2 tablespoons butter
• 1 medium sweet onion, diced
• 1 container sliced baby bella mushrooms
• 2(ish) cups beef broth (from 32-oz carton)
• 2 cups uncooked wide egg noodles and/or a mix of rotini noodles
• 12 frozen fully cooked beef meatballs, thawed
• 1/3 cup sour cream

Directions

1. In 2-quart saucepan, heat butter over medium-high heat. Add onion and mushrooms and cook 3 to 5 minutes, stirring frequently, until tender. 
2. Add beef broth, egg noodles and meatballs; heat to boiling. 
3. Reduce heat to medium; simmer uncovered 9 to 11 minutes, stirring occasionally, until liquid is mostly absorbed. 
4. Remove from heat; let stand 5 minutes. 
5. Stir in sour cream; serve immediately.

Notes
- Sub turkey meatballs
- This recipe serves two but easily doubles

Source
https://www.pillsbury.com/recipes/one-pot-meatball-stroganoff-for-two/3a2b6bb9-fb65-4f09-8ba5-211ef587d272

Healthier Ramen Noodle Soup

Ingredients

• 1 32 Oz Box of Chicken Stock, low sodium
• 1 Cup water
• 2 Tbsp White or Yellow Miso
• 2 (3-ounce) packages ramen noodles
• 4 Shiitake Mushrooms, sliced thin // 1 can of mushrooms
• 2 Tbsp soy sauce
• 2 Tbsp Mirin
• 1/2 Tsp garlic powder
• 1/4 Tsp onion powder
• 1/4 Cup Scallions, green & white, sliced

Directions

1. In a large saucepan add the chicken stock, water, miso and bring to a boil.
2. Add the remaining ingredients* and cook for 3 minutes or until the ramen noodles are soft.
3. Add the scallions and serve.

Notes
Optional additional Ingredients: fresh spinach, nori, wakame, hijiki, arame, chicken, shrimp, cubed tofu

Source
https://weelicious.com/2012/01/30/healthy-ramen-noodle-soup

https://weelicious.com/2012/01/27/ramen-noodle-soup-program

Chicken and Rice Bake

Ingredients

• 1(4 or 6-oz.) pkg. long-grain and wild rice
• 3 to 3 1/2-lb. boneless, skinless chicken breasts
• 1 cup sliced celery
• 1 (4 1/2-oz.) jar whole mushrooms, drained
• 1 1/2 to 2 cups water
• 1 (10 3/4-oz.) can condensed cream of chicken or cream of celery soup
• Paprika

Steps

1. Heat oven to 350°F.
2. Grease baking dish (8x8 for 2 or 3 chicken breasts, 13x9-inch (3-quart) for 4)
3. Pour uncooked rice over bottom of greased dish. Sprinkle evenly with seasoning mix packet.
4. Season chicken with salt and pepper. Arrange chicken pieces over rice.
5. Spoon celery and mushrooms around chicken.
6. In medium saucepan, combine water and soup; mix well. Bring to a boil. Pour evenly over chicken and vegetables.
7. Sprinkle chicken with paprika. Cover with foil.
8. Bake at 350°F. for 1 hour. Uncover; bake an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear. Let stand 5 minutes before serving.

Source
https://www.pillsbury.com/recipes/chicken-and-rice-bake/b0dd0ea0-8ec2-4e5d-b51c-38a97a1c2287

Mongolian Grill at Home

Ingredient Options:

• 2 boneless, skinless chicken breasts, fine dice
• Steak, sliced very thin
• Shrimp
• broccoli, small pieces
• onion, minced
• mushroom, diced
• pineapple, diced
• garlic, minced
• carrots, diced
• celery, diced
• water chestnuts
• baby corn
• mix pack of frozen stir-fry veggies
• peanuts, chopped
• cashews
• sunflower seeds
• raisins
• mandarin oranges
• lemon pepper seasoning
• soy sauce
• canola oil
• rice

Directions

1. Cook rice
2. Prep all meat and veggies
3. Add oil to large pan or wok with protein
4. Add all remaining veggies and half of the chopped peanuts
5. add spices
6. Saute until cooked through
7. Top with remaining chopped peanuts
8. Serve over rice

Rosh Hashanah Salad

Ingredients

• baby spinach, washed
• mixed field greens, washed
• whole pecans, toasted
• goat cheese, crumbled
• dried cranberries
• mushrooms, sliced
• pomegranate, seeded
• green apple, small chop

Directions

1. prep all ingredients
2. toss spinach, greens, apple, pecans, mushrooms and 1/2 of the crasins in a large bowl 
3. top with goat cheese, pomegranate, remaining crasins

Notes
Serves 8-10, serve with apple cider honey vinaigrette