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Tag: lunch

Beef Stroganoff

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Ingredients

  • 14.5-ounce can beef
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 2 garlic cloves, minced (1 teaspoon garlic powder)
  • 1/8 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium broth
  • 6 Tablespoons flour
  • 1 cup plain yogurt or low-fat sour cream
  • 4 cups cooked whole-wheat pasta

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. In a large skillet or electric skillet, heat beef with onions, mushrooms, garlic, salt, and pepper. Remove from skillet.
  3. In the same skillet, mix together 1/2 a cup of broth and flour. Heat, stirring constantly, until thick. Add remaining broth.
  4. Reduce heat to low. Add yogurt and stir until combined.
  5. Add meat mixture and heat through.
  6. Serve over hot whole-wheat pasta.

Makes 4 servings.

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Salmon Garden Skillet

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Ingredients

  • 1 14.5-ounce can salmon, drained
  • 1 cup CNP Magic Mix
    2 cups water or broth
  • 2 teaspoons ranch seasoning
  • 1 cup canned peas, drained
  • 1 cup canned corn, drained
  • 2 cups whole-wheat or egg noodles, uncooked
  • 1/2 cup low-fat cheese, shredded

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Prepare ingredients. Stir together in a large pan or electric skillet.
  3. Bring to a boil.
  4. Reduce heat. Cover pan and simmer 10-15 minutes, until pasta is tender.
  5. Top with cheese or breadcrumbs, if desired, near the end of cooking.

Makes 4-6 servings

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Fast Fish Tacos

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Ingredients

  • 1/2 cup low-fat plain yogurt or sour cream
  • 1/4 cup light mayonnaise
  • 1/2 cup cilantro (chopped)
  • 1 Tablespoon taco seasoning (Divided into 3 teaspoons)
  • 1 pound frozen fish nuggets or sticks
  • 1 Tablespoon canola oil
  • 2 Tablespoons lemon juice
  • 12 corn tortillas
  • 2 cups cabbage (shredded)
  • 1 cup tomatoes (diced)
  • Lime wedges (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. Combine yogurt, mayonnaise, cilantro, and 2 teaspoons of taco seasoning in a small bowl. Set in the refrigerator.
  3. Mix oil, lemon juice, and 1 teaspoon of taco seasoning in another bowl. Drizzle over fish nuggets and bake according to package instructions.
  4. Warm tortillas for 20-30 seconds in the microwave, if desired.
  5. Fill tortillas with fish nuggets. Top with cabbage, tomatoes, a squeeze of lime, and yogurt sauce from refrigerator.

Makes 12 tacos

 
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Chicken Spaghetti

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Ingredients

  • 1 pound chicken breast, cooked and shredded
  • 3 cups or 1 jar of canned spaghetti sauce
  • 3 cups spaghetti pasta
  • Pepper or red pepper flakes (optional)
  • Parmesan cheese (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. Cook spaghetti following package directions. Drain.
  3. In a saucepan or electric skillet, heat chicken in sauce.
  4. Heat through and serve over hot spaghetti noodles. Serve topped with pepper, red pepper flakes, or Parmesan cheese, if desired.

Makes 6 servings

 
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Waldorf Salad

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Ingredients

  • 2 medium apples
  • 2 stalks celery
  • ½ cup seedless grapes
  • ⅓ cup nuts (optional)
  • ½ cup low-fat plain or vanilla yogurt

Directions

  1. Wash hands with warm, soapy water.
  2. Wash apples, celery, and grapes. Dice apples (leave peels on). Dice celery. Cut grapes in half.
  3. Chop nuts into small pieces.
  4. Combine apples, celery, grapes, nuts, and yogurt.
  5. Toss gently and serve immediately. Serve alone or in pita bread as a sandwich.
  6. Store leftovers in the refrigerator up to one day.

Makes 6 servings

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Chicken Salad

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Ingredients

  • 2 5-ounce cans of chicken
  • 1/4 cup plain low-fat yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1 Tablespoon finely chopped onion
  • 2 Tablespoons finely chopped celery
  • 1 Tablespoon dill pickle relish or chopped dill pickle (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. Combine all ingredients except chicken and mix until well blended.
  3. Drain chicken and flake apart with a fork. 
  4. Add chicken to other ingredients and mix well. 
  5. Serve on whole-grain bread, tortilla, lettuce leaf, or in a tomato. 

Makes 6 servings

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