Leftovers are not a favorite around our house but it’s super easy to take leftover roast beef and turn it into a whole new dinner! We love to make grilled rump roast or chuck roast over the weekend and make several meals out of it through out the week. This beef stroganoff is one of my favorites. 

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How to Make Roast Beef Stroganoff:

• Slice onions, garlic and mushrooms and cook in butter and olive oil over medium heat until softened and vegetables start to brown. 
• Mix in beef broth, cornstarch, thyme, rosemary, salt and pepper.

• Whisk in cream and Worcestershire sauce. Bring mixture to a low boil and then lower to simmer, whisking until thickened.

• Meanwhile, cook the Kluski noodles or egg noodles according to package directions and drain. 

• Thinly slice your roast beef and heat in a bit of broth if it has been refrigerated. 

• Add noodles to a plate and top with mushroom and onion sauce. Place thin sliced roast beef over noodles and sauce and garnish with fresh rosemary.

Recipe Variations:

• Thin sliced sirloin steak or browned ground beef may be substituted for the roast beef. 
• Sour cream can be substituted for the cream. 
• Any pasta or rice can be substituted for the Kluski noodles. 

How to Store and Reheat:

• Store leftovers, separately in air tight containers.
• Reheat sauce in a saucepan over medium heat, whisking until heated through.
• Reheat pasta in a small pan of boiling water for about 1 – 2 minutes. 
• Roast Beef can be reheated in a skillet with a few tablespoons of water or broth over medium heat, about 3- 5 minutes. 

[mv_create title=”Delicious Recipes to Make with Leftover Roast Beef” key=”957″ type=”list” layout=”hero”]

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Roast Beef Stroganoff

Roast Beef Stroganoff is a hearty and delicious meal that everyone loves. Thin sliced roast beef over egg noodles with a creamy and delicious mushroom and onion sauce. A great recipe to make with leftover roast beef!

Course Main Dishes

Cuisine American

Keyword beef and pasta dinner, beef stroganoff, leftover roast, leftover roast beef with pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 608kcal

Author Milisa

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion sliced thin
• 8 oz white mushrooms sliced thin
• 2 garlic cloves minced
• 2 ½ cups beef broth
• 1 ½ tablespoons cornstarch
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ teaspoon fine chopped dried rosemary
• 12 oz Kluski egg noodles cooked according to package directions
• 1 lb thin sliced roast beef
• fresh rosemary for garnish optional

Instructions

• Add butter and olive oil to a deep skillet and place over medium heat. Stir in onions and cook 5 minutes. Stir often.
• Add mushrooms to onions and continue to cook over medium heat until mushrooms start to brown, about 8 - 10 minutes.
• Whisk broth and cornstarch together and add to skillet. Add cream and Worcestershire sauce.
• Next, add thyme, salt, pepper and rosemary. Cook until sauce is thickened and lower to simmer.
• If you roast beef has been chilled, reheat in a skillet with about 2 tablespoons of water or beef broth for 5 minutes.
• Serve sauce over noodles and top with sliced roast beef.
• Garnish with fresh rosemary if desired.

Nutrition

Serving: 1g | Calories: 608kcal | Carbohydrates: 40g | Protein: 31g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 2161mg | Fiber: 4g | Sugar: 6g

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Mushroom and Swiss Roast Beef Sandwich

Sandwiches are my go- to for a quick weeknight dinner. Serve them up with Air Fryer Roasted Potatoes or my quick and easy Oven Fried Tater Tots for a meal the whole family will agree on.

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How to Make Mushroom and Swiss Roast Beef Sandwiches

• Thinly slice mushrooms.

• Sauté in butter until they just start to brown. Set aside.

• Butter and lightly toast brioche buns under the broiler.
• Top bottom buns with thin sliced roast beef, sautéed mushrooms, and a slice of Swiss cheese. Return to the broiler just until cheese is melted and starts to bubble.

• Drizzle with white barbecue sauce and top with toasted top buns.

• Serve immediately.

Meal prepping by grilling a few extra things like a rump roast or whole chicken over the weekend has become my favorite way to get dinner on the table during the week.

Rather we are grilling steaks or pork chops, we will plan ahead and have something else to throw on the grill that we can make 1- 2 meals out of during the week. These sandwiches were one of my favorites.

Sandwiches have to be something special for me to get excited about them and these Mushroom and Swiss Roast Beef Sandwiches did not disappoint.

The creamy white barbecue sauce was just the perfect compliment but you can also go with a more traditional homemade barbecue sauce or even horseradish sauce.

Any sandwich bun will work for these sandwiches but I do love these brioche buns. I found them at Walmart, I also like the Sara Lee Artesano Buns for a fancier sandwich. Brioche bread is rich and soft, made with lots of butter and eggs.

This recipe will work great for your leftover Sunday pot roast or you can pick up thinly sliced deli meat if that works better for you. If you have the time to grill or roast, it will knock your socks off.

A hot roast beef sandwich is comforting and delicious and always a hit for any night of the week. You can easily have these sandwiches on the table in under 30 minutes. You might also like these Grilled Steak Sliders for a delicious dinner.

[mv_create title=”Delicious Sandwiches for Dinner” key=”869″ type=”list” layout=”grid” thumbnail=”https://www.missinthekitchen.com/wp-content/uploads/2019/08/Steak-Sandwich-Image-H-scaled.jpg”]If you are planning ahead for a busy week, think about making a couple of side dishes that can be made over the weekend to enjoy with your quick and easy meals.

Great Make Ahead Side Dishes For Sandwiches:

• Easy Potato Salad is always a great addition to sandwiches and it’s easy to make ahead and have it ready to go.
• The Best Macaroni Salad is hands down the best pasta salad we’ve ever tried. A sweet dressing along with crunchy vegetables and cheddar cheese.
• Coleslaw is a great side dish for sandwiches and I love to pile it on my sandwiches too. This creamy slaw is so simple to make. It’s sure to be a hit.

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Mushroom and Swiss Roast Beef Sandwich

A Mushroom and Swiss Roast Beef Sandwich is a quick and easy dinner for any night of the week. Thin sliced roast beef piled high with sautéed mushrooms and Swiss cheese is drizzled with homemade white bbq sauce on a brioche bun.

Course Sandwiches

Cuisine American

Keyword Hot Roast Beef Sandwich, mushroom and Swiss, roast beef sandwich

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 sandwiches

Calories 668kcal

Author Milisa

Ingredients

• 4 ounces white mushrooms
• 4 tablespoons butter divided use
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 4 brioche buns
• 1 pound thin sliced roast beef
• 4 slices Swiss cheese
• ¼ cup White Barbecue Sauce

Instructions

• Slice mushrooms thin. Place in a skillet with 2 tablespoons butter. Season with salt and pepper. Cook over medium heat until mushrooms start to brown. Set aside.
• Butter buns and toast lightly under the broiler.
• Top toasted buns with roast beef, mushrooms and a slice of Swiss cheese.
• Return to broiler until cheese is melted.
• Drizzle with white barbecue sauce and add top buns.
• Serve immediately.

Nutrition

Serving: 1g | Calories: 668kcal | Carbohydrates: 43g | Protein: 37g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 1873mg | Fiber: 2g | Sugar: 13g

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Teriyaki Steak 

Slow cooker meals make life so much easier and the entire family will love these tender sirloin steak bites with peppers, onions and mushrooms in the homemade teriyaki sauce. So delicious served over a big bowl of rice! We also love this crockpot pepper steak for an easy weeknight dinner.

I’m always looking for easy beef recipes and when The Foolproof Family Slow Cooker cookbook arrived in my mailbox, this Teriyaki Steak Tips recipe immediately had my attention. 

I’ve been a huge fan of Valerie’s Kitchen for years and I was so excited to get the chance to review her cookbook!

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Just take me to the recipe! 

If you are only interested in the recipe, just scroll all the way to the bottom where you will find the printable recipe card. Otherwise, check out the cookbook review and step by step photos and tips on how to make this delicious slow cooker dinner. 

How to Make Teriyaki Steak:

• Cut sirloin steak into 1 inch cubes. 

• Add oil to a cast iron skillet and add steak. Season with salt and pepper and cook 3-4 minutes. 

• Move steak tips into the crock pot with a slotted spoon. 

• Make teriyaki sauce in a small bowl by combining soy sauce, mirin, sugar, sesame oil, ginger, garlic and water.

• Pour over steak tips. 

• Dice onions and peppers and layer over steak but do not stir. 
• Cover and cook 6-7 hours on low or 3-4 hours on high. 

• Add mushrooms, cover and cook an additional 30 minutes on low until softened. 

• Mix cornstarch and water and whisk into steak mixture, stirring until sauce is thickened. 
• Serve over cooked rice and garnish with green onions and sesame seeds. 

If you don’t have mirin (sweet rice wine) or can’t find it at your local market, you can substitute white wine mixed with 1-2 tablespoons of sugar. If you don’t cook with alcohol, try substituting chicken broth in place of the wine. 

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The Foolproof Family Slow Cooker and Other One-Pot Solutions Review

The Foolproof Family Slow Cooker and Other One-Pot Solutions is available from Amazon and other major book retailers. I highly recommend you grab a copy. It’s perfect for busy families.

There are 75 recipes for poultry, beef and pork, pasta, soups, stews and chilis, side dishes, appetizers and snacks. There are also breakfast, brunch and desserts. You are going to find yourself reaching for this cookbook again and again!

A few of the recipes I have bookmarked to try are: Creamy “Baked” Ziti, Busy-Day Italian Vegetable Beef Soup and Asian Sesame Party Meatballs. It was hard to choose which recipe to share with y’all!

Pick up a copy or two today, you will be so glad that you did and it would make a great holiday or housewarming gift!

More Crock Pot Recipes to Try:

• Slow Cooker Ham and Potato Casserole is always a comfort food favorite. Delicious layers of creamy potatoes, ham and tons of cheese!
• Crock Pot Roast with Caramelized Onions is a great dinner for busy weeknights and the caramelized onions make this roast beef irresistible. 
• Crock Pot Black Eyed Peas is one of those recipes that you forget just how delicious they are. Amazing flavors and so good with a pan of skillet cornbread!
• Slow Cooker Cheesy Smoked Sausage and Potato Soup is a hearty meal for busy weeknights. Loaded with smoked sausage, potatoes and a cheesy broth. 
• Slow Cooker Smothered Pork Chops with Sour Cream Gravy is one of my favorite pork chop dinners. The sauce is over the top amazing. 

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Teriyaki Steak

Teriyaki Steak Tips with Peppers and Mushrooms and homemade teriyaki sauce is a flavorful dinner made so easily in the crock pot! This is easy dinner is sure to join your regular dinner rotation!

Course Main Dishes

Cuisine American

Keyword beef teriyaki, slow cooker teriyaki steak, steak tips

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings

Calories 944kcal

Author Milisa

Equipment

• The Foolproof Family Slow Cooker: and Other One-Pot Solutions
• Hamilton Beach 6-Quart Slow Cooker, Programmable, Set & Forget with Temperature Probe, Transport Clips, Sealing Lid (33969A), 275 Watts, Stainless Steel

Ingredients

Teriyaki Sauce

• ⅔ cup light soy sauce
• ⅔ cup mirin sweet rice wine
• ¼ cup sugar
• 2 tablespoons toasted sesame oil
• 1 teaspoon peeled and finely grated ginger root
• 1 teaspoon minced garlic
• ⅓ cup water

Steak Tips

• ¼ cup vegetable oil
• 3 pounds top sirloin steak cut into 1-2" cubes
• salt and freshly ground pepper
• 1 cup diced white onion
• 1 red bell pepper cut into 1" pieces
• 1 green bell pepper cut into 1 " pieces
• 8 ounces cremini mushrooms quartered
• 3 tablespoons water
• 3 tablespoons cornstarch
• 3 tablespoons thinly sliced green onions
• 2 teaspoons sesame seeds
• 3 cups cooked rice for serving

Instructions

• For the teriyaki sauce, in a small bowl whisk together the soy sauce, mirin, sugar, sesame oil, ginger, garlic and water.
• For the steak tips, heat 2 tablespoons of oil in a 12 inch cast iron skillet over medium-high heat. When the oil is hot, add half of the beef cubes and season them with salt and pepper. Allow them to cook undisturbed for a couple of minutes, then stir, cooking just long enough to sear the beef without cooking it through, about 3-4 minutes. Use a slotted spoon to transfer the browned beef to the slow cooker. Add the remaining 2 tablespoons of oil to the pan and repeat with the remaining beef cubes.
• Add the teriyaki sauce mixture to the slow cooker with the beef. Layer the onion and bell peppers over the top and with out stirring, cover and cook for 6-7 hours on low or 3-4 hours on high, until fork tender. Add the mushrooms, cover and continue to cook 20-30 minutes on low, just until the mushrooms have softened.
• Combine the water and cornstarch in a small bowl and add the mixture to the slow cooker, stirring for several minutes until the sauce has thickened. Sprinkle on the green onions and sesame seeds and serve over the rice.

Notes

From The Foolproof Family Slow Cooker and Other One-Pot Solutions

Nutrition

Serving: 1g | Calories: 944kcal | Carbohydrates: 57g | Protein: 68g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 27g | Cholesterol: 209mg | Sodium: 2129mg | Fiber: 2g | Sugar: 24g

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Easy Bacon Stuffed Mushrooms

Stuffed Mushrooms are always on the holiday appetizers list for our family and a must- have for the big game. Usually my sister in law makes them and they are always the first to disappear!

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I’m quite the bacon fanatic, so I just had to load these mushrooms with crispy bacon, delicious cream cheese and lots of smoked gouda cheese, plus caramelized onions.

They have a ton of flavor and they are low-carb! These days, a low-carb snack is a must-have for any get together. These really are the best stuffed mushrooms!

I’ve been thinking about trying the Keto diet, but so far, I have only talked about it. No sugar is a tough one for me! If you have tried it, give me your thoughts!

How to Make Bacon Stuffed Mushrooms:

1. Wash and dry baby Portobello Mushrooms.
2. Remove the stems and set aside for another use. 
3. Cook bacon in a pan or try my bacon cooked in the oven!
4. Add olive oil and onions to a skillet and cook until caramelized.
5. Add cream cheese, smoked gouda, garlic, salt and pepper to the skillet. 
6. Stir until cheese is melted. 
7. Stir in 8 slices of crumbled bacon. 
8. Stuff mixture into mushroom caps.
9. Top with remainder of crumbled bacon.
10. Bake for about 20 minutes or until mushrooms are soft and cheese is. 
11. Garnish with fresh parsley if desired. 
12. Serve immediately. 

Scroll to the bottom for full printable recipe. 

Tips for Making the Best Stuffed Mushrooms:

• Choose larger mushrooms to allow for the filling. 
• White Button Mushrooms or Baby Portobellos will work.
• Lightly rinse mushrooms and dry them with paper towels. 
• Mound your filling over the top of the mushrooms for the most flavor. 
• Stuffed mushrooms are best made the day you plan to serve them.
• Leftovers can be stored in an airtight container in the refrigerator.
• Reheat stuffed mushrooms at 300° for about 15 minutes.

More Bacon Appetizers to Love:

You know bacon makes everything better! Some of my favorite bacon appetizers are these three ingredient Barbecue Bacon Wrapped Tater Tots  or Bacon Wrapped Water Chestnuts. 

 Chicken Fried Bacon ( I mean seriously, could life get any better?), and Jalapeno Poppers with Brisket and Bacon – loaded to the max are amazing as well. 

Still not enough bacon for you? Check out all of my Bacon Recipes!

Recipes for Mushroom Lovers:

Meatballs with Creamy Mushroom Gravy is one of my favorite meals and these Gourmet Burgers with Red Wine Braised Mushrooms is over the top amazing. This Ham, Spinach and Mushroom Quiche is my go- to brunch recipe and I can’t get enough of this Sausage Mushroom Pesto Pizza! These Mini Mushroom & Gorgonzola Bites from Cookin’ Canuck are right up my alley!

Easy Bacon Stuffed Mushrooms are the most delicious appetizer for just about every occasion. Using portobello mushrooms makes for a hearty base for all of that melted cheese and crispy bacon. The perfect hand held snack.

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Easy Bacon Stuffed Mushrooms

Easy Bacon Stuffed Mushrooms are the perfect party appetizer for the holidays, game day gatherings and cookouts with friends and family. Baby Portobello mushrooms are stuffed with cream cheese, smoked gouda, garlic, caramelized onions and crispy bacon for the ultimate delicious appetizer.

Course Appetizers

Cuisine American

Keyword appetizers, bacon stuffed mushrooms, keto stuffed mushrooms, low carb stuffed mushrooms, stuffed mushrooms, stuffed mushrooms with cream cheese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 188kcal

Author Milisa

Ingredients

• 16 ounces baby portobello mushrooms
• 2 tablespoons olive oil
• 1 medium sized onion diced
• 8 ounces cream cheese
• 1 cup shredded smoked gouda cheese
• 1 teaspoon granulated garlic
• 1 teaspoon black pepper
• ¼ teaspoon kosher salt
• 12 slices cooked bacon divided use
• 1 tablespoon chopped fresh parsley for garnish

Instructions

• Preheat oven to 375°
• Lightly rinse and dry mushrooms.
• Remove stems and set aside for another use.
• Add olive oil and onion to a skillet and cook over medium heat, stirring often until onions are caramelized. About 8-10 minutes.
• Add cream cheese and smoked gouda cheese.
• Stir until cheeses are melted and smooth.
• Add garlic, pepper and salt and stir to combine.
• Crumble 8 slices of bacon into cream cheese and onion mixture, stirring until well combined.
• Remove from heat and spoon into mushroom caps, mounding over the top.
• Place on a rimmed baking sheet.
• Bake for 17-20 minutes or until mushrooms have softened.
• Garnish with parsley and serve immediately.

Nutrition

Serving: 1g | Calories: 188kcal | Carbohydrates: 4g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 376mg | Fiber: 1g | Sugar: 2g

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This delightful recipe is from The Weekday Lunches & Breakfasts Cookbook by Mary Younkin of Barefeet in the Kitchen. Mary was sweet enough to send me a copy for review. I just know you are going to love it as much as I do!

I can’t say enough nice things about Mary and her recipes. She is one of the kindest, most generous ladies I have come to know through this crazy internet world. You must visit her site for every kind of delicious recipe! I’m absolutely thrilled to share this fabulous pasta from her new book today!

Lemon Parsley Angel Hair with Asparagus and Mushrooms

It’s no secret that I love cookbooks, really LOVE them. I was so excited to get my hands on this one! Since we work from home, here on the ranch, I cook at least two meals a day. Most days it’s three.

Sometimes we have leftovers for lunch but many times, there are no leftovers and that means cooking another meal. My guys work hard and have big appetites.

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The Weekday Lunches & Breakfasts Cookbook is just full of easy and delicious recipes. I looked through it several times and just kept bookmarking recipes that I wanted to try. I had a hard time deciding which one to share with you.

I landed on this Lemon Parsley Angel Hair because I actually had everything on hand to make it. Plus it’s lemon and I am a total lemon pasta fanatic. Plus there’s asparagus AND mushrooms, all of my favorites.

The grocery store isn’t just around the corner from the ranch, so finding a recipe that I have everything to make means a lot to me. Lately, I have only been getting to store about every two weeks. Can you say, two carts full every time? Drives my husband crazy for me to shop that way.

Also on my list to try is Creamy Cajun Pasta, Last Minute Chicken (boy does that have my name all over it), Tortilla Eggs and Grandma’s Waffles with Waffle Sauce! Okay, I will stop there, but I really want to try just about every single recipe.

Order your copy of The Weekday Lunches & Breakfasts Cookbook and if you don’t already have a copy of Mary’s The Weeknight Dinner Cookbook, get one of those too! So many great recipes!! Awesome Mother’s Day gift idea too.

I have made Creamy Lemon Garlic Spaghetti,  but never thought to add veggies to it, imagine that! Mary says broccoli and peppers are also great additions. I will probably never make it plain again, the veggies really make it super delicious.

The guys have been improving fencing on the ranch and that means some really long days. My husband came in for lunch late the day I made this easy pasta dish.

I had put the leftovers in the fridge and just reheated it when he came in. It was just as good as when I made it earlier. This would be perfect to make ahead to enjoy for lunch for several days.

When the guys are off working on fencing or putting up hay in the summer, I never know when they will stop to eat. Dishes like this are a lifesaver. Quick, easy and delicious. You know that’s right up my alley.

Tips for Making Lemon Parsley Angel Hair with Asparagus and Mushrooms:

• Use any pasta you have on hand: spaghetti, linguine, or even rotini would work.
• Switch up the vegetables: sweet peppers, broccoli, carrots, and zucchini would all be delicious.
• Make sure to reserve 1/2 cup of pasta water to finish the dish, it really does make a difference.
• If you are feeding a crowd, this recipe is easy to double.

We had a pretty big round of thunderstorms on Friday and after the weather cleared, we took the Ranger out to have a look at the cows and make sure there was no damage from the massive winds. Lots of  limbs down from the trees, but otherwise all was well.

The dogwoods are blooming and all of the trees are starting to get leaves. I think springtime is finally here. We also came across a band of feral hogs, it was the biggest bunch I had ever seen, probably 3o or so.

It’s unbelievable the damage they do to our pastures. There’s never a dull moment around the ranch, that’s for sure!

It was good to get out of the house and out on the ranch. I was wishing that I had brought my camera. I’m putting that on my agenda for this week.

Also on the agenda will be to make this Lemon Parsley Angel Hair again! Guaranteed!!

Helpful Tools:

• Colander
• Juicer
• Paring Knife
• Tongs
• Grater

Other Easy Recipes to Check Out:

• Creamy Balsamic Chicken Skillet
• Asparagus Quiche
• One Pot Sausage Penne Pasta
• Easy Cheesesteak Stromboli
• Mushroom Bolognese Pasta

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Lemon Parsley Angel Hair with Asparagus and Mushrooms

Lemon Parsley Angel Hair with Asparagus and Mushrooms is a light meal for lunch or dinner. It's super quick and easy and just has a few flavorful ingredients. 

Course Main Dishes

Cuisine American

Keyword chicken and asparagus, pasta skillet, skillet meal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 282kcal

Author Milisa

Ingredients

• 8 oz angel hair pasta
• 1 tablespoon olive oil
• 3 larges cloves garlic minced
• 8 oz cremini or white mushrooms thinly sliced
• 8 oz fresh asparagus trimmed, and cute bite-size
• ½ teaspoon chili pepper flakes
• 3 tablespons butter divided
• ½ bunch fresh Italian parsley chopped small, about 1/4 cup
• ½ to 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 3 tablespoons fresh lemon juice about 1 lemon
• ½ cup freshly shredded Pecorino Romano or Parmesan Cheese
• Lemon wedges for serving

Instructions

• Cook the pasta according to the package directions.
• Set aside 1/2 cup of pasta water before draining. Drain and do not rinse the pasta.
• Warm the oil in a large skillet over medium-high heat.
• Add the garlic. Saute for about 30 seconds until fragrant.
• Add the mushrooms, asparagus, chili pepper flakes and 2 tablespoons of butter.
• Stir to coat and continue stirring and cooking fora bout 3 minutes, until the mushrooms soften and the asparagus is bright green and slightly tender.
• Add the parsley and cook for 1 minute.
• Add the cooked pasta and sprinkle with 1/2 teaspoon salt, pepper and lemon juice. Toss to combine.
• Add a splash of the reserved pasta water, about 1/4 cup, if pasta is dry.
• Add an additional splash of the reserved water only if it is need.
• Taste the mixture and add more salt only if needed. Stir in 1 tablespoon of butter and top with cheese.
• Serve with lemon wedges if desired.

Nutrition

Serving: 1g | Calories: 282kcal | Carbohydrates: 28g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 778mg | Fiber: 4g | Sugar: 4g

I received a copy of The Weekday Lunches and Breakfasts Cookbook for review purposes. All thoughts and opinions are my own. 

The post Lemon Parsley Angel Hair With Asparagus and Mushrooms appeared first on Miss in the Kitchen.

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Creamy Balsamic Chicken Skillet

The thought of cooking dinner can add so much stress to your day. Sometimes it seems like deciding what to cook and having a plan is the hardest part.

Finding something that the whole family is willing to eat adds a whole other dimension to the process. I was thrilled when I received The Weeknight Dinner Cookbook by Mary Younkin in the mail and planning dinner has never been so easy!

Mary writes the very popular Barefeet in the Kitchen recipe blog and her recipes always sound amazing and at the same time, they are very approachable for any level cook.  Mary is one of the kindest, supportive and most giving ladies that I know.

Looking through a new cookbook is one of my favorite things. I bookmarked so many of the recipes and had a bit of a hard time deciding which to try first.

I love the way it is set up, grouping recipes according to cooking time: 15- 30 minute meals, 30- 45 minute meals, 5- 10 minute prep (meals that cook on their own). Plus amazing side dishes and stress- free desserts!

I settled on this Creamy Balsamic Chicken Skillet and it was an instant hit.  I served it up with mashed potatoes and it’s a new family favorite that I will be making again and again.

It couldn’t have been easier and the sauce is so good that you will be eating it with a spoon.

The Honey Chipotle Meatloaf and the Fiery Orange Shrimp Pasta are next on my list to try and of course the Lemon Curd Mini Cheesecakes are not to be missed!

Anytime I can get dinner on the table in under an hour, I consider that a win.  Dinner time is always at an unpredictable time for us and can vary between 4 and 8 pm.  Such is life on the ranch.

This Creamy Balsamic Chicken Skillet comes together quickly. At the same time it is perfectly fine to simmer for a bit on the stove until the guys get finished up and ready for dinner.

I know you are going to love The Weeknight Dinner Cookbook as much as I do. Pick one up from Amazon or any national book retailer for yourself and an extra or two for the holidays. Cookbooks always make a great gift!

More Chicken Dinners to Love: 

Chicken and Rice Casserole is a classic dinner that everyone loves. Chicken Gnocchi Soup is simple and delicious. This Chicken with Mustard from RecipeGirl is on my list to make soon and this Chicken Tikka Masala is an epic weeknight dinner. 

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Creamy Balsamic Chicken Skillet

Creamy Balsamic Chicken Skillet recipe from The Weeknight Dinner Cookbook is a delicious dinner that the whole family will love. [i]Shared from The Weeknight Dinner Cookbook by Mary Younkin[/i]

Course Chicken

Cuisine American

Keyword chicken dinner, chicken recipe

Prep Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -5 servings

Author Milisa

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small yellow onion very thinly sliced, about 1 cup
• 2- 3 cloves garlic minced
• 8 oz white button mushrooms quarter (about 3 cups)
• 1 ½ pounds boneless skinless chicken thighs or breasts, cut into 2- 3- inch pieces
• 2 tablespoons all- purpose flour
• ¾ teaspoons kosher salt, divided
• ½ teaspoon fresh ground pepper divided
• ½ cup chicken broth
• 2 tablespoon balsamic vinegar
• ¼ cup heavy cream
• 1 ½ teaspoon fresh thyme leaves

Instructions

• Warm th soil and butter in a large stainless steel skillet over medium-high heat. Add the onions and toss to coat. Cook for 4 minutes, stirring occasionally, then add the garlic and continue cooking for 1 minute, until the onions are tender an lightly browned.
• While the onions are cooking, prep the mushrooms and chicken. Place the chicken pieces in a medium- size bowl. Sprinkle with flour, 1/2 teaspoon of the salt and 1/4 teaspoon of pepper. Toss to coat. Alternately, place the ingredients in a large zip-top bag, seal and shake to coat.
• Push the onions to the side of the skillet. Add the chicken in a single layer, leaving the onions at the side or on top of the chicken as it cooks. Cook the chicken for 3 minutes on each side, using a metal spatula to lift and turn the pieces. The chicken shouldn't be fully cooked yet, but it will be white or lightly browned all over. Transfer the chicken and onions to a plate.
• Place the skillet back on the stove over medium-high heat. Add the chicken broth, balsamic vinegar, mushrooms, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon pepper to the pan and bring to a simmer. Use a metal spatula to drape up all the browned bits from the bottom of the pan as the mushrooms cook for 2 to 3 minutes. Add the cream, stir and transfer the chicken and onions back to the skillet. Simmer for about 3 minutes, until the chicken is cooked through and the sauce thickens slightly. Remove from the heat and store in the fresh thyme.

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Disclosure: This post contains affiliate links. I will earn a small amount on any purchases you make through these links at no cost to you. I received a copy of the cookbook for review purposes. All opinions are my own.

The post Creamy Balsamic Chicken Skillet appeared first on Miss in the Kitchen.

This Chicken and Mushroom Tortellini Bake is super easy to put together and can be baked immediately and re-heated or just put together and baked just before serving.  This would be ideal to bring to friends and family that could use a helping hand.  It’s creamy, delicious and comforting, a real family-friendly meal.

Remember a while back when we hosted the fund raiser for our good blogging friend Ashley of Center Cut Cook?  Shortly after finding out they were expecting a baby, her husband was diagnosed with Colon Cancer.  They had a healthy and happy baby boy who has the cutest of smiles and the prettiest blue eyes you’ve ever seen.  When Miles was 5 months old he was diagnosed as needing a liver and kidney transplant.

Ashley has been amazingly strong through this journey and their family is continually in my prayers.  I just wanted to share their story in hopes that you might be able to help.  There is a fund raising page set up on their behalf.

Please consider sharing this post with your family and friends, or donating what you can, even a dollar or two.  Anything helps!  You can find the You Caring link at the bottom of the page.

Also check out the amazing dishes that are linked below from my blogging friends.  You are sure to find something new for dinner and hopefully be inspired to lend a helping hand.

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Chicken and Mushroom Tortellini Bake

Chicken and Mushroom Tortellini Bake is the perfect comfort food to take to a friend who could use a helping hand. 

Course Chicken

Cuisine American

Keyword chicken and tortellini casserole, tortellini bake

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Milisa

Ingredients

• 2 cups cooked and diced chicken
• 8 oz mushrooms washed and sliced
• 19 oz Frozen Cheese Tortellini
• 4 oz cream cheese softened
• 1 cup milk
• 1 cup plain Greek yogurt
• ½ cup chicken broth
• 1 cup shredded Parmesan cheese
• 1 tablespoon dijon mustard
• 1 teaspoon chicken base or bullion
• 1 teaspoon salt
• ½ teaspoon granulated garlic
• fresh parsley for garnish

Instructions

• Preheat oven to 350 degrees F.
• Add chicken, mushrooms and tortellini to a 9 x 13 casserole dish or baking pan.
• In a medium sized bowl, combine remaining ingredients (except parsley) and whisk together until smooth.
• Pour over chicken and tortellini and stir to combine.
• Bake for 45 minutes, stirring about half way through.
• Garnish with parsley or cover and refrigerate to bring to a friend.
• Casserole may be reheated in the microwave or covered in the oven.

Sugar Dish Me made this Easy Chicken Broccoli Bake

That Skinny Chick Can Bake made Mexican Chicken Manicotti

Food faith & Fitness made a Paleo Casserole with Turkey, Peppers, Zucchini, and Tomato

Spend with Pennies made Chicken Noodle Casserole (from Scratch)

Wishes & Dishes made this Creamy Chicken Tetrazzini

Frugal Foodie Mama made Pizza Pierogi Casserole

Snappy Gourmet made Chicken Cordon Bleu Pasta Casserole

Life, Love, and Good Food made this Poppy Seed Chicken Casserole

Bless This Mess made Quick and Easy Summer Chicken Salad

Mandy’s Recipe Box collected 30 Freezer Meals

Hugs and Cookies made Baked Parmesan Meatball Casserole

Barbara Bakes made this Veal & Wild Mushroom Stew

A Cedar Spoon made Sausage, Roasted Red Pepper, & Gouda Macaroni & Cheese

It’s Yummi made an Easy Cheese & Sausage Pizza Bake

A Family Feast made these Easy Freezer Meatballs

Stuck on Sweet made Homemade Goulash

Two Healthy Kitchens made a 5-Ingredient Easy Pasta Bake

It Bakes Me Happy made a Peach Skillet Galette

The post Chicken & Mushroom Tortellini Bake appeared first on Miss in the Kitchen.

Ham, Spinach & Mushroom Quiche

Quiche is one of my very favorite dishes to serve my family and is so easy for entertaining.  Rather you are having a holiday brunch or a big family Christmas party, quiche is the perfect dish.  It can be served hot right out of the oven or at room temperature.

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This savory quiche is one of our favorite meals. I have made it time and time again and if all of the kids are home, I’ve been know to make two because we love it so much.

Quiche is an easy meal for breakfast, brunch or dinner and we also love this Sausage Spinach Quiche!

If you have leftovers from a holiday feast like this Easy Brown Sugar Glazed Ham, it’s a delicious flavor combination with the spinach, mushrooms and eggs. Using store bought pie crust makes this a super easy dish to put together and I love it for a busy weeknight.

I just pop it in the oven and then I’m free to take care of the other things on my list like laundry, dishes and all of that fun stuff.

This is a sponsored post on behalf of the National Frozen & Refrigerated Foods Association through the Mom it Forward Blogger Network.

The key to easy holiday entertaining is to have your freezer and refrigerators stocked with a range of must have ingredients.  There are over 3,700 different items in the frozen food aisle of your grocery store to help you out.

Some of my must haves are nutrient-rich fruits and vegetables that are frozen at the peak of freshness, meatballs to ready to go into the slow cooker for appetizers, and don’t forget the ice cream!

During the holidays I always keep refrigerated pie crusts, they are one of my favorite shortcuts for the holidays. Crescent dough is always a must for these Ham and Egg Breakfast Rolls. 

 Eggs, cheese and gallons of milk (literally gallons – I have 3 boys!) are always in my fridge.

The refrigerated dairy isle is packed with our must have foods.  These simple, fresh, farm-grown ingredients are just waiting to be turned into fabulous dishes like quiche!

For more ideas, tips and recipes, check out www.EasyMeals.com and Easy Meals on Facebook plus awesome inspiration from the NFRA on Pinterest.

This Ham, Spinach & Mushroom Quiche can easily be adapted to your favorite flavors and what you have in your refrigerator and freezer.   It is simple to make and I know it will be a huge hit at your next gathering.

More Quiche Recipes:

Bacon Cheddar Quiche has a puff pastry crust and caramelized onions with the cheddar and bacon filling. So good for any meal of the day. 

Asparagus Quiche with bacon and Gruyere cheese is a great spring appetizer or brunch dish.

My Sausage Spinach Quiche is so flavorful and delicious, a real crowd pleaser!

This Ham, Mushroom and Spinach Quiche continues to be one of my most popular recipes, so if you haven’t tried it yet, add it to the list!

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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Ham, Spinach & Mushroom Quiche

Ham, Spinach & Mushroom Quiche Recipes is a wonderful dish that is perfect for holiday entertaining or a busy weeknight dinner and even for brunch!

Course Main Dishes

Cuisine American

Keyword brunch, egg recipes, leftover ham recipes, quiche

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Additional Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 275kcal

Author Milisa

Ingredients

• 1 refrigerated pie crust
• 1 tablespoons butter
• 1 cup sliced mushrooms
• 3 green onions sliced
• 3 cups fresh spinach or 1 10 oz package frozen spinach
• 3 large eggs
• ½ teaspoon salt
• 1 ½ cups milk
• 1 cup shredded Swiss Cheese
• ½ cup shredded smoked Gouda cheese
• ¾ cup diced cooked ham

Instructions

• Preheat oven to 425 degrees F.
  Unroll pie crust and press into a pie plate. Prick the bottom and sides of the pie crust with a fork.
• Bake the pie crust for 10 minutes. Lower oven temperature to 325 degrees.
  
• Add butter to a medium skillet and add mushrooms and green onions. Cook for 5 minutes, stirring often.
• Add spinach (If you are using frozen spinach, thaw it and squeeze out excess liquid before adding to skillet.) Cook until spinach just starts to wilt if using fresh or until heated through if using frozen. Set aside.
  
• Add eggs to a large bowl, add milk and salt and whisk until well combined.
• Add shredded cheese, ham and spinach and mushroom mixture. Stir until well combined.
  
• Pour into pie shell and bake for 50-55 minutes or until center is set.
  
• Remove from oven and allow to rest 10 minutes before slicing.

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 18g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 516mg | Fiber: 3g | Sugar: 2g

Disclosure:  This is a sponsored post on behalf of the National Frozen & Refrigerated Foods Association through the Mom it Forward Blogger Network.  All opinions and text are my own. 

The post Ham, Spinach & Mushroom Quiche appeared first on Miss in the Kitchen.