Go to Meals

I’m linking up with Melissa at Stafford Stories.  She’s having a linky party to showcase everyone’s “Go To Meals”.  I actually have several, so I’ll share a few of them!

Photo courtesy of : www.thegourmandmom.com

Go To #1: Beef Stroganoff…everyone, including almost 1 year old Ryan LOVES this recipe in our house.  It’s super easy and if you have your hamburger meat thawed out, you can have this ready to eat in 15 minutes.  Here’s what you need:

-1 lb. hamburger meat (I use an 80/20 mix)

-minced onions

-salt and pepper to taste

-1 can cream of mushroom soup

-16 oz. sour cream

-Extra wide egg noodles

Brown the hamburger meat and add the onions and salt and pepper. While the meat is browning, boil the egg noodles.  When meat is brown all the way through, add the soup and the sour cream.  Stir together and turn down the burner to a very low simmer.  Once the egg noodles are done, drain them and add them to meat mixture.  Combine and serve!  We normally eat this with green beans and a roll.

 

Go To #2:  Taco Soup…I can’t wait for it to cool off just a tad so I can cook this again.  This can be done in literally 15 minutes or you can let it simmer and blend flavors even longer than that.  Either way it’s delicious!

-1 lb. hamburger meat

-minced onion

-3 cans of mild chili beans (don’t drain)

-1 can of corn

-1 8 oz tomato sauce

-1 pkg taco seasoning

-1 1/2 cups water

-1 large can of diced tomatoes (I put mine in the blender because we don’t enjoy chunks of tomatoes in our soup)

Brown beef and then add the remaining ingredients.  Bring to a boil and then simmer on low for 5 minutes.  Serve topped with cheddar cheese. 

 

Go To #3: Chicken Tacos in the Crockpot…takes about 3 minutes to put together in the crockpot.

-I use 1 lb of boneless, skinless chicken breasts or tender, but you can use as much as your family needs

-taco sauce…not salsa! Again, adjust amount according to your amount of chicken.

Put the chicken in the crockpot (I’ve even put mine in when it’s frozen!) and cover with taco sauce.  Add salt and pepper.  Cook on low for 8 hours or high for 5-6 hours.  Shred with 2 forks when done and serve in flour tortillas.  If there are leftovers, I use it to make chicken nachos the next night!

-