Beef Stroganoff

Ingredients

6 tablespoons all purpose flour
2/3 cup water
4 tablespoons butter
2 lbs round steak, I used beef stew meat
1 teaspoon house seasoning
1 can cream of mushroom soup
1 can can condensed french onion soup
1 cup low fat sour cream

House seasoning
1 cup salt
1/4cup black pepper
1/4cup garlic powder


Mix flour and water, set aside

Heat butter in large heavy skillet, season with house seasoning add steak, cook until brown on both sides, Remove from pan and cut into chunks.

Add to pan drippings, cream of mushroom soup, french onion soup, 1 can of water from soup can, and flour mixture. Simmer and stir constantly until thickened (if too thick, add small amount of water). Add steak  and simmer for 45minutes, add sour cream and heat until bubbling, Serve over noodles, I used egg noodles.

Creamy Stuffed Chicken Roll-Ups

Found this on Kraft Foods website.

What you need

4 small boneless skinless chicken breasts ( 1lb)
4oz fat free softened cream cheese
3 green onions, thinly sliced
1 tbsp chopped fresh parsley
1 clove garlic minced
1/3 cup bbq sauce
3 tbsp apricot preserve
1/4tsp hot sauce
4 slices bacon, cooked & chopped

Make it,

Heat oven to 375*

Pound chicken to 1/4inch thickness, place top-sides down on work surface. Mix cream cheese, onions, parsley and garlic, spread down centers of chicken breasts. Roll up, starting at one short end of each, Place seam-sides down, in single layer of shallow pan.

Mix bbq sauce, preserves and hot sauce, brush 1/4cup evenly onto chicken

Bake 35minutes or until chicken is done, brush w/ remaining sauce mixture last 5 minutes of baking. Top with Bacon.

Lemon Raspberry Mousse Squares

This is from the kraft food magazine.

What you need:
48 nilla wafers, divided
3/4cup boiling water
1 pkg (3oz) Jello-O Lemon flavor gelatin ( I will use sugar free)
1 cup ice
1 pkg (8oz) cream cheese, softened  ( I will use fat free)
1/4cup sugar  (I will use splenda)
2 tsp lemon zest
1 tub cool whip (I will use fat free)
1/3cup raspberry preserves (I will use sugar free)
1  1/2 cups fruit

Stand 16 wafers around edge of plastic wrap-lined 8 inche square pan.

Add boiling water to jello, stir 2minutes until completely dissolved, stir in ice until melted

Beat next 3 ingredients in large bowl with mixer until blended, Gradually beat in Jello, whisk in 2 cups of Cool Whip.

Pour half Jello mixture into prepared pan, cover with 16 wafers.

Microwave preserves on high for 15seconds or until melted. Brush onto wafers
Top with remaining Jello mixture and wafers

Refrigerate 4hours or until firm. Invert dessert onto place top w/ remaining cool whip and fruit.

Parmesan-crusted stuffed chicken

What you need:

6 small boneless skinless chicken breast halves (1 1/2lb)
12 fresh asparagus spears, trimmed
1/2 cup finely shredded italian five cheese blend
1/4 cup parmesan cheese
1 pkg (6oz) stove top stuffing mix for chicken

Make It:

Heat oven to 400*

Make cut in one long side of each chicken breast, being careful not to cut through to opposite side. Fill pockets with asparagus and cheese.

Place on baking sheet sprayed with cooking spray, top with Parmesan

Bake 20minutes or until chicken is done, meanwhile prepare stuffing as directed on package. Serve with chicken.



This is from Kraft Foods