Dinner ideas...

Hi all! I'd like to ask my blog readers (because I have sooo many of them lol) to tell me their favorite recipes. I want to change up my dinner menu and I figured the best way to get tasty dinner ideas was to ask for your favorites. You can leave more than one if you would like, and feel free to include desserts as well. I'm on a diet so if any of you have some good low calorie recipes please leave them too. As a thank you I will leave you with a couple of my favorite recipes. Hope you are all having a fantastic day. Enjoy!

Beef Stroganoff

2 Tbs vegetable oil

1 pound beef sirloin strips

Salt and Pepper

6 Tbs unsalted butter

12 oz sliced buttoned mushrooms

1 medium yellow onion, chopped or sliced

1 Tbs tomato paste

2 Tbs flour

2 cups beef broth

1/4 cup sour cream

2 tsp Dijon Mustard

2 tsp lemon Juice

1 Tbs chopped Parsley (or you can use dried)

For noodles:

salt and pepper

One 12oz package wide egg noodle

2 Tbs unsalted butter

Directions

Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil (I just use cooking spray to make it "healthier"). Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and saute, without stirring, until well-browned and still pinkish inside, about 1 to 2 minutes. (it will finish cooking in the sauce) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.

Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.

Heat 4 tablespoons butter and, just as the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard, and lemon juice and season with pepper to taste. Set the sauce aside covered.

Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper to taste.

Add the beef and any juices, mushrooms, and parsley to the sauce and reheat over medium heat until just hot.

STUFF YOUR FACE! :)

Brown Sugar Oat Muffins

1 cup old-fashioned oats

1 cup whole wheat flour

3/4 cup packed brown sugar

1/2 cup flour

2 tsp baking powder

1/2 tsp salt

2 eggs

3/4 cup 2% milk

1/4 cup canola oil

1 tsp vanilla extract

In a small bowl, combine the first six ingredients. In another small bowl, beat the eggs, milk, oil and vanilla. Stir into the dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. (They taste great with honey butter)