"Bush-Wacker" Steak

Prep time: at least 1 hour
Servings: 4

• 1 - 2 lb. round steak, cut into cubes
• 1 green bell pepper, cut into cubes
• 1 small onion, cut into cubes
  
• 2 (16 oz) cans diced tomatoes
• 1 can water
• 1 Tbsp red wine vinegar
• 1 tsp garlic powder
• 1 pkg. french onion soup mix powder
  
• 3 Tbsp A1 steak sauce
  
• salt and pepper to taste
• 1 bag egg noodles or cooked rice
  

Cut meat into cubes, brown in veg. oil in large skillet. Add chopped veggies. Cook until soft. Add tomatoes (with juice) to deglaize pan. Then add water, vinegar, A1, garlic, soup mix, salt and pepper. Simmer on medium-low heat at least 45 minutes, stirring occasionally. Cover if it starts to get too thick. The longer it cooks the better! Serve over noodles or rice. If you want the sauce a little thicker, add a slurry of 1 T. cornstarch with 1/4 C. water, and cook until just thickened.

This super yummy tummy warmer came originally from Michelle Gearhardt when we lived in Grace House. The meat gets so tender and delish! It's great with a crusty french bread and green salad.

Asian Peanut Chicken and Noodles

Place into a large bowl:

• 1 lb. cooked linguine noodles; drain and rinse
• 2 bunches sliced green onion
• 1 Tbsp. chopped cilantro (or more if you like)
• 1 jalapeno; seeded/deveined, finely chopped
• 1 lb. sugar snap peas
• 3 grilled chicken breasts, cut into bite size

In a blender, mix together: (don't substitute any ingredients!)

• 1/2 C. soy sauce
• 1/4 C. peanut butter
• 1/4 C. rice vinegar
• 1/4 C. sesame oil
• 2 Tbsp. sugar

Toss dressing over salad. Serve warm or chilled.

BLT Pasta Salad

• 1 pkg. rotini pasta; cooked and drained
• 8 slices of bacon, cooked and crumbled
• 1 large tomato, seeded and chopped
• 1/4 C. green onion; sliced
• 4 C. lettuce, chopped
• 1 C. mayo
• 1/4 C. lemon juice
• 2 tesp. sugar
• 2 tesp. chicken bullion granules

Combine mayo, lemon juice, sugar, and bullion for the dressing.
Combine all remaining ingredients, pour dressing over top and toss just before serving.
*This doesn't keep well since the lettuce wilts, so if you aren't going to use it all for one meal, you'd want to only put lettuce in the portions you'll eat right away.

Ravioli Lasagna

Prep time: 10 minutes
Bake time: 35-45 minutes
Serves: 8

• 1 jar of Ragu or other pasta sauce
• 1 16 oz. container of cottage cheese
• 2 eggs
• 1 bag of frozen ravioli - cheese stuffed or whatever you like
• 2 cups of shredded mozzarella cheese
• seasonings to taste (I use 1/2 tesp. each of dried basil, oregano, and garlic)

Spread a few spoonfuls of tomato sauce into bottom of lasagna pan. Place layer of frozen ravioli on bottom, pushing them together tightly to form a solid layer. Mix together the cottage cheese, eggs, and seasonings. Then spread half the mixture on top of the pasta. Add a layer of tomato sauce (half the jar). Repeat layers. After second layer of tomato sauce add shredded cheese. This should fill up the pan about how a lasagna would.

Bake covered for 35-40 minutes at 350. Then remove foil and bake 5-10 minutes longer until cheese is melted. Let it set up for 10 minutes before serving.

This recipe was made for a friend at church after she had a baby. She passed it along because she liked it so much. And now I'm passing it along too because we love it! We've had it 3 times in the past 2 weeks! This is a great, easy, family friendly dish that even picky eaters enjoy.

Congratulations Casserole

Prep time: 25 minutes
Bake time: 1 hour 15 minutes
Serves: 10 - 12

• 3 cups cooked chicken breast, chopped
• 1 bag egg noodles, cooked
• 1 C. real mayonnaise
  
• 1 can cream of chicken soup
• 1 C. chicken broth (use water from boiling the chicken)
• 1 1/2 C. chopped broccoli or frozen peas
• 3 C. shredded cheddar or Colby-jack cheese (or a mixture of both)

Boil the chicken, cool, chop into bite sized pieces. Use broth to boil noodles until al dente. (DO NOT over cook the noodles!)
In large bowl mix cooked chicken, cooked noodles, mayo, soup, 1 C. broth, frozen veggies, and 2 C cheese. Place mixture in 9 x 13 pan.
Bake covered for 1 hour at 350. Then uncover, place remaining 1 C. cheese on top, and bake another 15 minutes (or until cheese is bubbly).
Let stand about 5 minutes before serving.

I call this "congratulations casserole" because I got it from a wonderful lady at our church in Indy who makes it for everyone who has a baby. I changed her original recipe by adding veggies so we can have a one-dish-meal. It's so good -- and carries lovely memories for me from when Elijah was a new-born.

Beef Stroganoff

Prep time: 25 minutes
Servings: 8

You could easily cut this recipe in half for a small family. It's pretty quick and easy to make and so satisfying. (Mushrooms can also be added, but I don't like them, so I leave them out.)

• 2 pounds sirloin steak, cut into thin strips
• 1/4 cup all-purpose flour
• few dashes of garlic powder
• 1/2 cup butter or margarine, divided
• 1 large onion, chopped
• 1 can (10-1/2 ounces) beef broth
• 1 teaspoon dried basil
• 3 cloves minced or crushed garlic
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce
• 1 cup (8 ounces) sour cream
• Cooked rice or egg noodles

Add garlic powder, salt and pepper to flour. Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove from pan; set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.

The smell of this dish cooking takes me back to my childhood when I would come home from school on a chilly day and my mom would be making this for our family. It's a comfort food for me. One of my favorites.