- monday - beef o' bradys (i had a late meeting) :)
- tuesday - calzones! i cheat and get the refrigerated pizza dough from the deli at publix. definitely falls into my much loved "quick, easy and tasty" category :)
- wednesday - i cannot remember! seems like we went out...
- thursday - summer squash and corn chowder with spring salad with grapes and pistachio crusted goat cheese - one of my personal favorites but having soup for dinner tends to depress nate :) he liked the salad though, it was super easy and the little crusted goat cheese makes it look super fancy :) it would be a good one for company!
- friday - something like beef stroganoff with peas-- a family favorite :) recipe below!
Ingredients
- 2 cans Campell’s cream of mushroom soup (the normal stuff! not the healthy request or reduced sodium....trust me!)
- 1 lb ground beef (lean)
- 8 oz fresh mushrooms (regular or portabella)
- ½ a medium size onion, diced small
- Fresh parsley, chopped (optional, for color)
- 1 garlic clove
- ¼- ½ cup reduced fat sour cream
- Splash of milk (or more!)
- Egg noodles
- Salt, pepper to taste
Directions
- Sauté onions, set aside. (or if you're feeling lazy like I often am, just thrown them in near the end of browning the beef)
- In a saucepan on medium, brown ground beef, drain off any fat (it will make the sauce too thin).
- Once mostly done, add in mushrooms, onion and garlic, salt/pepper.
- Continue cooking until mushrooms look done.
- Start noodles, cook according to package.
- Add cans of cream of mushroom soup to saucepan, mix well. Add a splash of milk or more to get desired consistency for the sauce.
- Just before serving add sour cream (to taste, I add a couple of spoonfuls at a time) and fresh parsley to sauce, mix well. Serve sauce over egg noodles.
