Slow Cooker Beef Stroganoff

Prep Time: 15 min.   |    Cook Time: 8-10 hours   |   Serving Size: 8

Ingredients:

  • 2 pounds chopped top sirloin meat
  • 1 cup chopped onion
  • 1 can (10 3/4 ounces) condensed golden mushroom soup
  • 1 can (10 3/4 ounces) condensed cream of onion soup
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1/4 teaspoon pepper
  • 6 ounces cream cheese, cubed
  • 6 ounces sour cream
  • 6 cups hot cooked noodles or rice

Directions:

  1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
  2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
  3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

* Original recipe here

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Chicken Carbonara

Prep Time: 20 min.   |    Cook Time: 22 min.   |   Serving Size: 6

Ingredients:

  • 2 teaspoons olive oil
  • 4 ounces thinly sliced low-fat bacon, chopped
  • 2 teaspoons minced garlic
  • 2 1/2 cups whipping cream
  • 1 cup freshly grated Parmesan
  • 8 large egg yolks
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh Italian parsley leaves
  • Salt
  • 1 pound spaghetti
  • 4 cups coarsely shredded chicken (from 1 roasted chicken)
  • Freshly ground black pepper
  • 1/2 cup chopped walnuts, toasted
  • 1 tablespoon finely grated lemon peel

Directions:

  1. Heat the oil in a heavy large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
  2. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
  4. Add the chicken to the pan with the bacon and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the bacon will likely add all the salt you need).
  5. Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

* Original recipe here