Friday Recipes

It's finally Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Meatloaf with a Twist and Cheesy Taco Noodles. Enjoy!

SLOW COOKER CREAMY BEEF STROGANOFF

This is from Campbell’s, and begins, “Your slow cooker gets the job done with this savory stroganoff recipe featuring fork-tender beef in a creamy mushroom sauce. Prep it in the morning before work and you'll come home ready to serve a delicious dish the whole family will enjoy!”

Prep Time: 20 minutes; Total Time: 8 hours 20 minutes; Serves 8 people.

To view this online, click here.

Ingredients

2 cans Campbell's® Condensed Cream of Mushroom Soup

1/4 cup Swanson® Beef Broth or Swanson® Beef Stock

3 tablespoons Worcestershire sauce

3 cloves garlic, minced

1/2 teaspoon ground black pepper

12 ounces white mushrooms, sliced (about 4 cups)

3 medium onion, coarsely chopped (about 1 1/2 cups)

2 pounds boneless beef round steak, cut into thin strips

1/2 cup sour cream

12 ounces (about 7 cups) medium egg noodles, cooked and drained

1 tablespoon chopped fresh parsley (optional)

Directions

Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.

Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.

Recipe Tips

Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.

COCONUT RICE

This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”

Yield: 3 to 4 servings; Time: 35 minutes

To view this recipe online, click here.

LEARN: How to Make Rice

Ingredients

1 cup long-grain white rice, such as jasmine

3/4 cup coconut milk

1 scant tablespoon sugar

1/2 teaspoon kosher salt, plus more to taste

3/4 cup water

Preparation

Rinse the rice a few times, until the water that drains away runs almost completely clear.

Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.

Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

MEATLOAF WITH A TWIST

This is from FamilyTime, and begins, “This moist and flavorful meatloaf gets an extra kick from picante sauce...it takes just 10 minutes of your time before you bake it, so it's as easy as it is good to eat!”

Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 65 minutes

To view this online, click here.

Ingredients

1 can (10 1/2 ounces) Campbell's® Mushroom Gravy

1 1/2 pounds ground beef

1/2 cup dry bread crumbs

1 egg, beaten

1/2 cup Pace® Picante Sauce

Directions

Thoroughly mix 1/4 cup gravy, beef, bread crumbs, egg and 1/4 cup picante sauce in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.

Bake at 350°F. for 1 hour or until the meatloaf is cooked through.

Heat 2 tablespoons drippings, the remaining gravy and the remaining picante sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy mixture with the meatloaf.

Serving Suggestion: Serve the meatloaf with hot mashed potatoes.

BLACKBERRY ICE CREAM

This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!

This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”

To view this online, click here.

Ingredients

2 cups frozen blackberries

2 frozen bananas, in chuncks

a few splashes of almond milk

Preparation

In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).

Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.

CREAMY RIGATONI WITH SAUSAGE AND FENNEL

This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!

This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”

Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.

To view this online, click here.

Ingredients

3 tablespoons olive oil

3 cups chopped fresh fennel or celery

1 large yellow onion, chopped (about 1 1/2 cups)

1 lb bulk mild Italian sausage

2 teaspoons minced garlic

1 teaspoon whole fennel seeds, crushed or chopped

1/2 teaspoon crushed red pepper flakes

Salt and pepper, to taste

1 cup dry white wine

1 cup heavy cream

2/3 cup half-and-half

2 tablespoons tomato paste

1 lb rigatoni pasta

1/2 cup chopped fresh parsley, divided

1 cup fresh-grated Parmesan cheese, divided

Directions

In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.

Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.

Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.

Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.

CHEESY TACO NOODLES

This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”

To view this online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

1/2 large white onion, chopped

1/2 jalapeño, minced

salt for seasoning

1 lb. ground beef

2 tbsp. Taco Seasoning

12 oz. No Yolks® Extra Broad Noodles

1 (15-oz.) can fire-roasted diced tomatoes

3 1/2 c. low-sodium chicken broth

1/4 c. heavy cream

1 1/2 c. shredded Cheddar

1 1/2 c. Shredded Monterey Jack

Chopped fresh cilantro, for garnish

Directions

In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.

Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.

Remove from heat and add both cheeses and toss to coat.

Garnish with cilantro and serve.