Beef Stroganoff

from Stephanie

1-2 lb. grass-fed round steak (cut in cubes or strips)
2 T olive oil
2 T butter
1/2 C diced onions
1-2 garlic cloves
1/2 lb. fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 T soy sauce
1 T Worcestershire sauce
1 C sour cream
8 oz. wide egg noodles

Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.

Add onions, garlic, mushrooms and sauté until onions are glazed and clear.

Add soups, soy sauce, Worcestershire sauce while stirring to combine.

Add sour cream and stir. Add browned beef. Baked covered in 275 degree oven 2-3 hrs. or cook in crock pot on low.

Serve over wide cooked egg noodles.

Cheesy Volcano Meatballs

from Melanie

1 lb. lean ground beef, pork, or turkey
6 Ritz Crackers, finely crushed
1/4 cup Parmesan Cheese
1/4 cup spaghetti sauce, divided
12 cheddar cheese cubes

Heat oven to 400ºF.

Mix meat, cracker crumbs, Parmesan and 1/4 cup spaghetti sauce. Shape into 12 meatballs, using about 2 Tbsp. meat mixture for each.

Place, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.

Bake 14 min. or until meatballs are done (160ºF). Serve with spaghetti.

Asian Chicken and Noodles

from Melanie

8 oz. spaghetti or chinese noodles
3 cups sugar snap peas
1 cup red pepper strips
1/2 cup Catalina Dressing
1 lb. chicken (or well-trimmed boneless beef sirloin steak), cut into thin strips
2 Tbsp. peanut butter
2 Tbsp. lite soy sauce
4 green onions, sliced
1/2 cup chopped dry roasted peanuts, optional

Cook spaghetti or noodles as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.

Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.

Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts if desired.

Beef Stir-fry with Noodles

from Mom

12 ounces boneless beef sirloin steak, trimmed of fat
2 cups fresh pea pods
3 Tbsp reduced-sodium soy sauce
2 Tbsp rice vinegar
4 ounces Oriental-style noodles (chukka soba) or linguine
2 cloves garlic, minced
2 cups thinly sliced carrots
6 green onions cut on bias about ½ inch
2 tsp cooking oil

Partially freeze meat about 30 minutes. Thinly slice meat across the grain into bite-size pieces. Set aside. Remove ends from pea pods; halve pea pods diagonally. For sauce, in a small mixing bowl stir together soy sauce and rice vinegar and set aside.

Cook noodles according to package. Drain. Rinse with cold water. Drain and set aside.

Spray an unheated, large skillet with nonstick coating. Preheat over medium-high heat. Stir-fry garlic in skillet for 15 seconds. Add pea pods, carrots, and green onions. Stir-fry for 2-3 minutes or until tender-crisp. Remove vegetables from pan.

Pour oil into hot pan. If necessary, add more oil during cooking. Add beef to pan and stir-fry for 2-3 minutes or until desired doneness. Push beef from center of pan. Add sauce to center of pan. Add vegetables and cooked noodles. Cook and stir until heated through and coated with sauce immediately.

Lion House Swedish Meatballs

from Stephanie

1-1 1/2 lbs. ground beef (or turkey)
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup onion, finely chopped
1/2 cup milk
1 tsp Worcestershire sauce
1 tsp salt, pepper to taste

Mix all together and form into small balls (the smaller the better). Lightly spray baking dish and line meatballs tightly in dish.

In small saucepan, combine:
1/2 cup brown sugar
1/4 cup vinegar
1 tsp prepared mustard
1/4 cup barbeque sauce
1 tsp Worcestershire sauce

Mix well and heat to gentle boil. Spoon over meatballs. Bake 350 degrees for 30-40 minutes.