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Midland Living Magazine

What's For Dinner?

Its the age old questions..."What's for Dinner?" Midland Living Magazine is bringing you tried and true favorites from busy moms. No Pinterest fails here!

My name is Lisa Davis. I am a wife, and stay-at-home mom of 3 girls. I love to cook, meal plan and prep. It makes our evenings run so much smoother when I have dinner already thought out and prepped ahead of time. We tend to eat lots of noodles and easy, comfort foods.


Beef Stroganoff


 I went to school at Texas Tech. All through college I worked at a preschool/daycare. We had a cook named Miss Nelly. Once a month she would make this delicious beef stroganoff that everyone (kids and staff) went crazy for.  I started to go into the kitchen and watch her make it and learn her tricks.It is definitely comfort food and a family favorite. I hope you enjoy it as much as we do.


Ingredients:
  • 1 lb cooked ground beef (l like to season mine with onion powder, garlic salt and pepper)
  • 2 bags egg noodles
  • 2 cans cream of mushroom soup
  • ½ cup of milk
  • ½ Tbls cumin or to taste to your liking -I think this is the secret ingredient!
  • Salt and pepper to taste
Directions:
Preheat oven to 375
Boil egg noodles until al dente and drain. Place noodles back into pot and mix all other ingredients together until mixed well. Poor into a 9x13 pan and bake at375 degrees for 30 mins until heated through. Serve with a salad or veggies and a roll and enjoy!
This makes great leftovers and freezes nicely. I usually freeze it before baking.


Lasagna Toss

 This recipe is an easy twist on lasagna. It is good for cold nights served with some garlic bread and a salad.

Ingredients:
  • 1 lb ground beef
  • 3 cloves garlic
  • 1 jar spaghetti sauce
  • 1 ½ cup water
  • ¼ Cup Italian dressing
  • 12 oven ready lasagna noodles (broken into small pieces)
  • 1 cup mozzarella
  • ½ cup ricotta cheese
Directions:
Brown meat then stir in garlic, spaghetti sauce, water and dressing. Bring to a boil,add noodles, stir and cover. Cook on medium-low heat 10-15 mins stirring occasionally until noodles are tender. Remove from heat and pour in ricotta cheese. Sprinkle with mozzarella cheese, cover and et stand 5 mins. We like to serve ours with another small dollop of ricotta and a sprinkle of Parmesan.




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