Beef Stroganoff

1-2 lbs. stewing beef
1 pkg. Lipton Onion soup mix
2 cloves garlic, minced
2 tsp. paprika

1 tsp. salt
2 cups beef broth
2 cups milk (divided)
4 oz. cream cheese
½ cup sour cream
½ cup flour
3 cups egg noodle pasta

In crock pot, add stewing beef, soup mix, garlic, paprika and beef broth.  Cook on low for 8 hours.

Before serving:
Boil egg noodle pasta in large pot filled with water for 18 minutes.

Using a container with a tight fitting lid, combine 1 cup milk with flour and shake well to create a slurry.  Remove any clumps with a colander or whisk. 

In a medium saucepan, combine other 1 cup milk, cream cheese and sour cream.  Bring to a low boil.  Slowly add flour mixture.  Cook over medium heat, stirring constantly until thickened.

Pour mixture into crock pot and mix well.  Serve over egg noodles or mix noodles into stroganoff.

Optional Mix-Ins:
Mushrooms
Peas

Sweet Potato, Quinoa & Black Bean Bowls

Roasted Sweet Potato:
1 large sweet potato, peel and diced
1 teaspoon extra virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt

Preheat oven to 425 degrees then line a baking sheet with foil & cooking spray. Toss sweet potato in olive oil and spices and spread on baking sheet. Roast for 12-15 minutes or until fork tender.

Or I've come to prefer these Parmesan Sweet Potatoes with this recipe HERE instead.

Quinoa:

2 cups water

1 cup quinoa

1/2 teaspoon kosher salt, divided

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon garlic powder

Juice of half a lime

2 tablespoon cilantro, chopped

Boil water in medium sauce pan.  Add quinoa and spices.  Bring to a boil, then             simmer for 15-20 minutes or until tender and water is absorbed.

Canned Black Beans, Warmed

Wild Coyote Cilantro Lime Ranch dressing*

Fresh cilantro, chopped

To assemble bowls, add sweet potatoes, quinoa, beans, dressing and cilantro to individual serving bowls.  Serve warm.

*found at Wal-Mart or Harmon's in the refrigerated salad dressing section