Egg Salad Sandwiches and Beef Stoganoff

Breakfast
Bagel (from the freezer) with Cream Cheese (from the fridge)
Tropical Fruit Blend (from the freezer)

Lunch
I make my egg salad a little bit different than most people...at least I think so. I love mine with bacon in mine.

Egg Salad Sandwiches
10 hard boiled eggs, peeled and chopped
salad dressing like Miracle Whip, to taste
1/2 C bacon, cooked and crumbled
1 C shredded cheddar cheese
Cajun seasoning to taste
Bread, toasted, as needed

Combine filling and serve on toasted bread.

Dinner-
Beef Stroganoff
Broccoli

Beef Stroganoff

1 (2-3 lb.) cheap roast, trimmed of any fat

Flour

oil

1 (10 oz) can cream of mushroom soup

1 (10 oz.) can cream of celery soup

1 (10 oz.) can cream of chicken soup

2 C. sour cream

1 (16 oz) package egg noodles, cooked according to package directions

Flour roast and brown in a small amount of oil. Place meat in a baking dish. Mix all the soups together and pour over the meat. Do not add any additional liquids. Bake at 350 degrees for 90 minutes. Remove meat from the oven and cut into bite sized pieces. Add sour cream to soup mixture and mix well, add meat back in to the dish, stir and serve over egg noodles

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Ham and Beans

This was a complete pantry meal. I used a bag of mixed beans from the Honeybaked Ham store I had in the pantry and a ham hock from the freezer. I just threw it all in the crockpot with some water and let it cook on low all day and we had a wonderful dinner with very little effort.

Pasta Carbonara and Tuna Noodle Casserole

I am going to start labeling what day the food is from in case I get behind in posting again. Today is January 31 and I have cooked dinner at home every single day this month. Now on with the rest of the year...

Breakfast

Breakfast Bagel Sandwich from the freezer

Tropical Fruit Blend from the freezer

I found some pancetta in the freezer and could not decide what to do with it until I got a craving for pasta.

Pasta Carbonara

1 lb. fettuchini
4 eggs
1/2 lb. pancetta or bacon
1 1/2 C Parmesan cheese
12 cloves garlic, minced
1 lg onion, chopped
1 C chicken broth
1 C white wine
1 stick butter
Parsley to taste
Pepper to taste

Slice bacon/pancetta into pieces and fry until cooked through. Meanwhile start water for pasta. While making the sauce prepare pasta according to package directions keeping in mind that in order to cook eggs through when they are added at the end the pasta will need to be very hot. Once bacon/pancetta is cooked remove from pan and set aside. In the bacon grease cook onion until tender adding garlic at the end so that it does not burn. Remove onion and garlic from the pan leaving grease behind. Turn heat to high and allow to become very hot. Add wine and deglaze pan by scaping up any browned bits in the bottom. Add chicken broth and return bacon/pancetta, onion and garlic to the pan. let simmer over medium heat until ready to add to pasta. In a large bowl combine eggs, cheese and parsley. Drain water from pasta and quickly add pasta to egg mixture mixing well. Add stick of butter and contents of skillet and toss well. Season to taste with pepper and serve

We even had pasta for dinner! I made Tuna Noodle Casserole which is a favorite of my daughters. The vegetables are sugar snap peas and carrots they were in the freezer from Angel Food Ministries.

Tuna Noodle Casserole

1 lb. spiral noodles, cooked according to pkg directions
1 (12 oz) can evaporated milk
2 C shredded cheddar cheese
pepper to tatse
2 green onions, sliced
2 (7oz) can tuna, drained
nonstick cooking spray

Combine milk, cheese, pepper and onion in a saucepan and cook over low heat , stirring frequently until cheese is melted. Combine tuna and noodles and place in a casserole dish that has been sprayed with nonstick cooking spray. Top, without stirring in, with the cheese sauce making sure all the noodles are covered. Bake at 350 degrees for 30 minutes or until hot and bubbly.

For more wonderful recipes check out Tasty Tuesday