Beef Stroganoff

This has been my go to stroganoff recipe for the last few years.

From melskitchencafe.com

INGREDIENTS

•  1 1/2 pounds lean ground beef or turkey
•  1 small onion, chopped (about 1/2 cup)
•  1 clove garlic, finely minced
•  1 teaspoon salt
•  1/2 teaspoon pepper
•  8 ounces sliced white button mushrooms
•  4 ounces light cream cheese, cubed
•  2 cups low-sodium beef broth
•  1/2 cup lowfat milk
•  3 tablespoons flour
•  1/2 cup light sour cream
•  Salt and pepper to taste
•  Cooked egg noodles or rice for serving

INSTRUCTIONS

1. In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
2. Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
3. Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

Lemon Chicken Soup with Orzo

From Pinch of yum

INGREDIENTS

• 1 tablespoon olive oil
• 3 carrots, peeled and diced
• half of an onion, diced
• 3 cloves garlic, minced
• 8–10 cups chicken broth
• 1 cup DeLallo whole wheat orzo
• 3-ish cups cooked chicken (I use shredded rotisserie chicken)
• 3 eggs
• juice of 3–4 lemons (about 1/2 cup)
• a handful of fresh spinach
• 1 1/2 teaspoons salt
• lots of freshly ground pepper
• as much fresh dill as you can handle

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INSTRUCTIONS

1. Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
2. Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
3. Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot – slowly, slowly, slowly, stirring constantly, until smooth and creamy. 
4. Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!