Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Quick and Easy Beef Stroganoff With Noodles and Pumpkin Cheesecake Bites. Enjoy!

BEST MAC AND CHEESE

This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”

For 6 people; Ready in 20 min.

To view this online, click here.

Ingredients

1 tablespoon(s) butter

2 tablespoon(s) all-purpose flour

1 1/4 cup(s) skim milk

1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar

3 tablespoon(s) grated Parmesan cheese

1 teaspoon(s) low sodium Worcestershire sauce

1/2 teaspoon(s) dry mustard

1/8 teaspoon(s) pepper

1/8 teaspoon(s) hot sauce

4 cup(s) cooked elbow macaroni

Directions

Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.

PUMPKIN CHEESECAKE BITES

This comes from Rian Handler on Delish.com. The recipe begins, “Fall means pumpkin EVERYTHING.”

Yields: 14; Prep Time: 15 minutes; Total Time: 55 minutes

To view this online, click here.

Ingredients

3/4 c. crushed ginger snaps, divided

3/4 c. crushed graham crackers, divided

4 oz. cream cheese, softened

2 1/2 c. melted white chocolate, divided

1/2 c. pumpkin puree

1 tsp. pumpkin pie spice

pinch of kosher salt

1 tbsp. coconut oil

Directions

Line a large baking sheet with parchment paper.

In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside.

In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed.

Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.

Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs.

Refrigerate at least 10 minutes, or until ready to serve.

CAPPUCCINO SLUSHY

This came from Weight Watchers, and begins, “This coffee-based slushy gives delicious new meaning to the term iced coffee.”

Total Time: 4 hours 5 minutes; Prep Time: 5 minutes; Serves: 1; Difficulty: Easy; Points: 4

Ingredients

1 tsp sugar

2 pinch ground cinnamon, or more to taste

1/2 C black coffee, Italian or French roast

1/4 C 2% reduced fat milk

1/4 C aerosol whipped cream

Directions

Stir sugar and 1 pinch cinnamon into coffee. Pour into ice cube tray; freeze until solid, about 4 hours.

Blend frozen coffee ice cubes and milk in a mini-food processor until slushy. Pour into a glass and top with whipped cream and a generous pinch of cinnamon.

QUICK AND EASY BEEF STROGANOFF WITH NOODLES

This yummy recipe is from Diana Rattray on The Spruce Eats. Diana wrote, “This beef stroganoff is an easy variation on the famous dish. Condensed soup is mixed with sour cream and a little ketchup to make the easy, flavorful sauce for this beef Stroganoff.

“Lean strips of steak are served with the delicious sauce over hot cooked noodles. Add a salad and crusty bread for a satisfying, tasty family meal.

“Beef Stroganoff is a Russian dish which was originally made with some sour cream but no mushrooms or onions. As with many popular dishes, different cooks and cultures add their own variations. The most common US version is made with strips of tender beef, sour cream, onions, and mushrooms, served over noodles or rice.”

Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 4 Servings

To view this online, click here.

Ingredients

8 ounces egg noodles

1 pound lean thin steak, cut in thin strips

1 tablespoon

1 medium onion, sliced

1 clove garlic, minced

1 can (10 3/4 ounces) cream of mushroom soup

1 cup sour cream

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1 can (4 ounces) mushrooms, undrained

1 tablespoon butter

Directions

Bring a large pot of salted water to a boil. Add the egg noodles and cook following the package directions. Drain well.

Meanwhile, heat the oil in a skillet or saute pan over medium heat. Add the steak and cook, stirring, until the meat is browned. Add onion and cook just until the onion is tender. Add the garlic and cook, stirring, for 1 minute longer.

Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Do not boil.

Toss the hot cooked noodles with the butter.

Arrange the noodles on plates; top with some of the steak and sauce, or serve the noodles family-style in a large bowl with the steak and sauce in a serving bowl or chafing dish.

CHEESY ENCHILADA TORTE

This comes from FamilyTime, and begins, “The microwave makes it easy and keeps the kitchen cool when you prepare this zesty, Southwestern-style beef dish that's ready in just 25 minutes.”

Serves: 6 servings (about 1 cup each); Prep Time: 5 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 pound Ground Beef

1 jar (16 ounces) Pace® Picante Sauce

2 tablespoons chili powder

8 flour tortilla (8-inch)

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

1 cup shredded Cheddar cheese (about 4 ounces)

sour cream (optional)

Directions

Cook the beef in a 10-inch skillet over medium heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the picante sauce and chili powder in the skillet.

Layer 4 tortillas in a 2-quart microwave-safe shallow baking dish. Top with half of the meat mixture and half of the soup. Repeat the layers. Top with the cheese. Cover the dish.

Microwave at 70% power for 8 minutes or it's until hot and bubbling. Serve with sour cream, if desired.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.