Chicken Noodle Supper #recipe #onepotmeal

This is a quick and easy supper for any night of the week... a family favorite!

1 lb (500 g) skinless, boneless chicken breasts	1 tbsp (15 mL) butter or margarine
1 tbsp (15 mL) vegetable oil	1 large onion, finely chopped
1 cup (250 mL) sliced mushrooms	1 clove garlic, finely chopped
1/2 tsp (2 mL) dried basil	1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt	1/2 tsp (2 mL) pepper
3 tbsp (45 mL) all-purpose flour	3 cups (750 mL) milk
1 tbsp (15 mL) Dijon mustard	3 cups (750 mL) egg noodles, uncooked
1 pkg (10 oz/300 g) frozen mixed vegetables	1/4 cup yoghurt (optional)

Method:

In a large skillet, cook chicken in the butter and oil over medium heat for 5 minutes. Add onion, mushrooms, garlic, herbs, salt and pepper; cook until onion is tender. Stir in flour; cook for 1 minute.

Gradually add milk; cook and stir until sauce comes to a boil and thickens. Add mustard and noodles. Return to boil and simmer for 15 minutes, adding frozen vegetables after 10 minutes. Stir in yoghurt (optional) and serve with a pinch of Paprika.

Stuffed Green Peppers (Vegetarian Option)

These are a family favorite that I make on a regular basis... enjoy!

6 green bell peppers	salt and pepper to taste
1 pound ground beef or ground fake meat	1/3 cup chopped onion
1 (14.5 ounce) can whole peeled tomatoes, chopped	1 teaspoon Worcestershire sauce
1/2 cup uncooked rice	1/2 cup water
1 cup shredded Cheddar cheese	1/4 cup shredded Parmesan cheese
2 (10.75 ounce) cans condensed tomato soup	2 tbsp white vinegar
Water as needed	2 cloves of garlic

Method:

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, add garlic and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup, vinegar and with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

** If you want to make this in a slow cooker, skip the boiling peppers portion. Continue to prepare using directions above. Cook on high for 2-3hrs depending on your slow cooker. Take a toothpick and pierce pepper to see if done.

My Famous Big Italian Meatballs #recipe

This is my famous Italian meatballs that I make for Christmas Eve dinner when I cook Italian food for the family. The men usually like to eat them on a nice big crusty bun with cheese, and the woman pair it with my vegetarian lasagna. I always make it a couple weeks prior, and freeze them until the morning of the event. I usually just pop them into the pot of hot spaghetti sauce to heat about an hour prior to when you want to eat. 

1/3 cup shallots finely chopped 

1 tbs. garlic, minced 

3 tbs. finely chopped fresh parsley 

1 cup Italian bread crumbs 

1/2 cup cold water 

2 tbs olive oil 

2 tsp. salt 

1/4 tbs. pepper 

1/4 tbs. nutmeg 

1 egg 

2 lbs beef 

Flour

 
Method:

My Famous Italian Spaghetti Sauce #recipe

This is my personal recipe that I make the most out of all my recipes. It's my go to whenever I'm cooking for the family, especially New Years Eve dinner. This is better then any bottle of sauce... and I always double it and freeze some.

Ingredients:

2 Tbsp extra virgin olive oil

1 Large onion 

8 large cloves of garlic (minced) 

2 28-fl-oz/ 796 ml cans plum tomatoes 

3 whole roasted red peppers (chopped)

2 Tbsp chopped fresh basil 

1 Bay leaf