Yummy Winter Food

I am such a copycat! Most of my ideas are copies that I tweak to make them my own. I am copying my cousins today by posting a couple of my favorite winter recipes. It is something I have thought about doing for a while but I just have not taken the time to do it. The recipes that my cousins have posted I have loved and one has even become my new favorite meal--Kung Pao Chicken--man I love this recipe! (Thanks for sharing it Darcee!) I thought that you might enjoy a couple of meals that are good for these cold, winter months and are somewhat easy to prepare, which is a huge bonus because who doesn't love a quick, easy meal that tastes super good! I hope you enjoy!

Crock Pot Stroganoff

Anything in the crockpot is a favorite of mine! I love easy!

2 pounds round steak, cubed

1/4 c. flour

1/2 tsp. pepper

1/2 tsp. salt

1 tsp. fresh garlic, minced

1 can cream of mushroom soup

1 can of water

1 1/2 TBSP. beef boullion powder

3 TBSP. butter

1 small onion, chopped

1 TBSP. soy sauce

*sugar if too salty

*1 8 oz. cream cheese, cubed

*Egg noodles, cooked as directed

*Sour cream and chives, optional

Mix cubed steak, flour, pepper, salt and garlic. Add this and all ingredients, minus the ones with *. Cook on low for at least 5 hours, stirring occasionally. Last 1/2 hour, add the cubed cream cheese and sugar if needed. Serve over noodles. Serve chopped chives and sour cream on the side, for those who would like to add these.

Teriyaki Chicken

8-10 boneless, skinless chicken thighs

6 TBSP. brown sugar

1/2 c. soy sauce

3 TBSP. white sugar

1/2 c. water

1/2 tsp. ginger

Mix all ingredients and pour over chicken. Marinate for at least two hours. (Can be refrigerated overnight.) Bake at 350 degrees for 1 to 1 1/2 hours. Serve with rice. YUMMY!

Chicken and Green Chile Stew

4 stalks celery

3 TBSP. diced onions

1 c. flour (for roux)

1c. melted margarine

1 tub diced frozen green chiles (in freezer section)

1 c. cream

2 c. milk (or you can use 3 c. half and half to substitute for milk and cream)
2 TBSP. chopped jalapeno

1 bay leaf

3/4 tsp. coriander

1 1/2 tsp. cumin

2 TBSP. chicken bouillon

1 to 2 pound cooked chicken, shredded

1 gallon chicken stock (use stock from chicken or canned chicken broth)

1 pound grated cheese

Saute' celery, onions, green chilies, jalapeno and spices until tender. Add this to bouillon mixed into chicken stock. Bring to a boil and lower heat to simmer for about one hour. Make a roux using melted margarine and flour. Add slowly to soup base using a wire whisk. Simmer 15 to 20 minutes. Stir in cream and milk. Add chicken pieces and heat through. Serve with grated cheese on top.

I know that this one in particular is not a low fat meal and not a super quick meal BUT if you feel like splurging, I promise you, you will not be disappointed! This makes a great pot-luck item because then you can have a bowl and not feel the pressure to eat it all yourself!! Enjoy!