Matt loved the beef stroganoff I made last night. It was super easy. We left the house at 5:30 AM, so I put 3/4 lb of mushrooms, 1 can cream of chicken, 1 can cream of mushroom, a chopped onion, a little garlic, pepper, and 2 beef bullion cubes in my crockpot. Then I added 2 lbs of frozen, cubed London broil. I let set the crockpot on low.
When I got home at 4:15, the house smelled amazing! I reheated egg noodles from Monday, added 2 cups of sour cream to the crockpot, and we had a delicious dinner… And plenty of leftovers!
On the other hand, my hands smelled like onion all day long. 🙂
Last night I made cheddar chicken. I saw it on Pinterest a couple weeks ago. Matt LOVED it. He said, “I would totally pay $20, no, $30, in a restaurant for this.” Awwww!!! Later he said, “I love you. You are an amazing cook.” what a sweet husband!!
Here is what I did:
I took two chicken breasts, and cut them up into 4 pieces each. I ran a sleeve of generic Ritz crackers in the food processor, and I grated a little less than 8 oz of cheddar cheese. I sprinkled salt & pepper in the crackers, then dipped the chicken pieces in milk, cheese, and finally the crackers. The cheese does not stick very well, but I added some cheese on top after I put the chicken in a greased pan. I baked the chicken at 400 until it was 160 degrees, about half an hour.
The sauce is 1 can cream of chicken soup, with 2 T margarine and 2 T sour cream. I added dried parsley for texture. I just stirred it up until it was hot.
I served this with mashed potatoes, mixed with cream cheese, margarine, and salt/pepper.
Also happy birthday to my baby sister!!! She is 7 today, and she is the most wonderful 7 year old ever! 😉