Cheesy Beef Stroganoff

http://www.kraftrecipes.com/recipes/velveeta-cheesy-beef-stroganoff-57514.aspx

    
 I don’t think that I would call this dish Beef Stroganoff – more of a Cheesy Beef Pasta.  This is a very creamy, cheesy meal (not a bad thing).  It has a good flavor and a little “bite” from the pepper (I used cracked black pepper).  A filling meal, but will add mushrooms next time to add some vegetables.

 I tried to make this a bit more healthy by using Morningstar Farms Burger Crumbles, 2% Velveeta, and Reduced Sodium Cream of Mushroom soup.  I needed to cook the pasta for about 10-12 minutes instead of the suggested 8 – remember to taste a noodle to feel its firmness before adding the additional ingredients.  This received an A+ from my husband, who is a big meat an potatoes guy – no wonder, since it’s cheese and pasta!

Sloppy Joe's

I really like this recipe for Sloppy Joe’s – the only thing I substitute is Morningstar Farms for the meat.  My fiancée doesn’t like all of the petite diced tomatoes – one can could suffice for those who are sensitive to that type of thing.  I probably put in about 2 tsp. of chili powder and joined with the BBQ sauce, it made for a very good flavor.  I served on a Martin’s 100% Whole Wheat Potato Roll.  A very nice combination.  I also had the Sloppy Joe with summer squash sautéed in a dash salt and pepper and (perhaps too much) Old Bay.  Tasty, but I had a few bites that were pretty strong.  Overall rating for me is an “A”!

http://www.kraftrecipes.com/community/recipe-exchange/userrecipedisplay.aspx?user_recipe_id=158088&group_id=1

Zucchini crepes

Although these look like enchiladas in the picture, I ensure you that they are very tasty crepes.  The batter is so easy to make – and I learned (from a lack of time) that you do not need to refrigerate it for an hour for it to work!  The result is a fluffy and light crepe that won’t break when you fill it, but is also soft enough to cut with a plastic fork (learned that at lunch!).   

The batter makes about 12 crepes, so it is possible to use even more veggies for the filling; I ended up with two crepes left over, so my fiancée used them for a sandwich.  Make sure that you really dry out the zucchini – or else the whole vegetable concoction gets runny.  The vegetables stay crisp-tender, which is a great combination with the crepe.  I used shredded Sharp Cheddar cheese in the filling, and then Pizza cheese on top of the Tomato-Basil spaghetti sauce.  It had a really great Italian flavor.  Mozzarella or Parmesan would also be good substitutes if you don’t like the fullness of Cheddar. 

Delicious! 

http://allrecipes.com/recipe/zucchini-crepes/detail.aspx

Zucchini Frittata

I have never made a frittata before, but I certainly will again!  I had no intention of making this for dinner last night, but my fiancée had started shredding the zucchini that we had (I needed cubed for what I wanted to make).  So, I did some searching and found this frittata.  We had all of the ingredients except Swiss cheese, so I subbed Italian Pizza cheese.

 http://allrecipes.com/recipe/zucchini-frittata/detail.aspx

I used a sweeter onion and it off-set the more savory flavor of the dish quite nicely.  Overall, a thumbs up in my book!

(My fiancée had a slice of Amish Friendship Bread on the side - very cinnamony, so not a favorite of mine, but he LOVES it!)