Monday, October 10, 2011

Southwestern Stroganoff

Lunch yesterday was just a little fun...

With the help of a ghost cookie cutter and a few raisins, I gave Kai's jelly sandwich a little character.  Actually I suppose it shouldn't be called a jelly sandwich.  This time I used nutritional yeast and Apple Butter.  :D

Under it went some left over mac & cheese and some bell peppers.

For dinner the Hubs browsed through our Betty Crocker's Cookbook to find something that sounded good to him.  He settled on Easy Southwestern Stroganoff.  With a few tweaks I had dinner for all three of us. :)

Serves 1 adult & 1 kid

1/3C Lentils
1/3 C Water
2/3 C Salsa
2/3 C Pasta (I used Whole Wheat Rotini)
Pinch of Salt
Large Spoonful of Greek Yogurt

Bring your lentils to a boil and simmer until tender.*
Drain your lentils and put back into the pan.  
Add the water, salsa, pasta and salt.  
Bring to a boil, reduce heat, cover and simmer for 10-15 minutes.
Plate and top with Greek Yogurt if desired (the hubs doesn't like Greek Yogurt or Sour Cream so he topped his with some hot sauce).

* For the Hubs I browned 1/3 lb Ground Beef in a separate pan instead of cooking the lentils.  Then I just followed the same steps.  So I actually had 2 pans going and made up double the recipe above.

3 plates out of 2 pans.  Easy clean up!!

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