Beef Tips & Noodles

This is one my family's favorite meals.  There are rarely any leftovers (even if I double the batch).  It is super simple to make, even my husband can make it ;)  I also like how versatile it is.  You can serve it over mashed potatoes or with noodles and you can even throw in some sour cream or cream cheese at the very end (when it's off the heat) to make it more like a stroganoff.  Try it and I am sure you will fall in love with this recipe!

Beef Tips & Noodles

2 lbs cubed beef (any cheap cut will work)
1 TBS minced garlic
1 small onion, diced
2 TBS olive oil
1 cup beef broth
1/2 cup red wine
2 TBS cornstarch
1 can cream of mushroom soup
1 can mushrooms
1 packet beefy onion soup mix (plain onion soup mix works fine as well)
16 oz egg noodles (mashed potatoes or whatever you have on hand)

1. Preheat oven to 300 degrees
2. Brown beef in 2 TBS oil and season as desired (I used pepper, onion powder, garlic powder)
3. Remove from pan.  Add onions and saute until onions are translucent
4. Add garlic and saute for about 1 minute 
5. In a small bowl combine broth and cornstarch
6. Add beef broth, wine, cream of mushroom soup, onion soup, and mushrooms to the skillet.  Bring to a boil and reduce for approximately 5 minutes.
7. Combine soup mixture and beef and place in a casserole dish
8. Make sure the beef is coated well, cover, and bake in a preheated oven for 2 hours NO PEEKING!
9. Uncover, stir, and continue to bake for another hour
10. While beef is cooking prepare noodles as directed on package.  Serve beef and sauce over noodles. 

****NOTE****  This can also be done in a crock pot.  After you have reduced the soup mixture mix all the ingredients in a crock pot and cook on low for 6-8 hours, this is how my husband usually makes it.

One of my favorites.  This is such a comforting meal.  Beefy and hearty :)  Well worth the time and effort!

Below is the nutritional value per serving.  This recipe yields approximately 8 servings.

Nutrition Facts

Serving Size 319 g

Amount Per Serving

Calories 416 Calories from Fat 163

% Daily Value*

Total Fat 18.1g 28%

Saturated Fat 5.4g 27%

Trans Fat 0.0g

Cholesterol 113mg 38%

Sodium 555mg 23%

Total Carbohydrates 20.1g 7%

Dietary Fiber 1.1g 4%

Sugars 1.6g

Protein 38.6g

Vitamin A 0% • Vitamin C 2% Calcium 3% • Iron 25%

Nutrition Grade C

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sugar
• High in selenium
• High in vitamin B6
• High in vitamin B12
• High in zinc

Bad points

• Contains alcohol

Creamy Chicken Enchiladas

Who can resist the creamy, melty deliciousness of enchiladas?  I know I can't!  This are my all time favorite enchilada recipe.  I've been making them for years and everyone loves them.  Definitely a restaurant quality dish that you can make at home.  Serve with rice and beans or tortilla chips and you are set!

Creamy Chicken Enchiladas adapted from AllRecipes.com

1 can cream of chicken soup

1-1/4 cup sour cream

1/2 tsp chili powder

1 package of boneless skinless chicken (approximately 1-1/2 lbs)

1 TBS butter

1 4oz can diced green chile's, drained

2-3 TBS green onion, diced

1 small onion diced

2/3 cup water

1 package taco seasoning (or 2-3 homemade taco seasoning)

1/2 tsp garlic powder

1/2 tsp onion powder

1 TBS lime juice

1 package tortillas

3 cups shredded cheese

1 can enchilada sauce

2-3 TBS green onion, diced (for topping)

4 oz sliced black olives, drained

1. Place chicken in a pot and cover with water.  Bring to a boil then reduce heat to low and simmer for 25 minutes or until chicken is no longer pink.  Shred chicken by placing two forks back to back and pulling meat apart or roughly chop  
2. Set chicken aside and combine soup, sour cream, and chili powder in a small saucepan.  Bring to a simmer over low heat and stir frequently.
3. While sauce is heating, heat butter in a skillet.  Add chopped onion and saute until translucent.  Add the chicken, chopped green chile's, green onion, water, and taco seasoning.  Simmer for 10 minutes.  Stir in lime juice, garlic powder, and onion powder; simmer for an additional 10 minutes (add more water if needed).
4. Preheat oven to 350 degrees.  Stir approximately 1 cup of the soup mixture in with the chicken mixture.  Spread the remaining soup mixture in the bottom of a 9x13 baking dish.
5. Fill each tortilla with chicken mixture and shredded cheese, fold, and place seam side down in the prepared pan.
6. Once all the enchiladas are in the pan pour enchilada sauce evenly over the enchiladas.  Top with the remaining cheese.  Sprinkle with the green onions and black olives, then bake until cheese is melted and bubbling, approximately 25 minutes.

These are simply delicious!  The filling is so creamy and there is just the right amount of spice so the kids even enjoy them.  Definitely give this one a try!

Below is the nutritional value per serving.   This recipe yields approximately 10 servings.

Nutrition Facts

Serving Size 302 g

Amount Per Serving

Calories 597 Calories from Fat 270

% Daily Value*

Total Fat 30.0g 46%

Saturated Fat 14.6g 73%

Cholesterol 134mg 45%

Sodium 792mg 33%

Total Carbohydrates 46.0g 15%

Dietary Fiber 13.8g 55%

Sugars 2.2g

Protein 42.6g

Vitamin A 21% • Vitamin C 26% Calcium 52% • Iron 82%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sugar
• High in iron
• High in manganese

Bad points

• High in saturated fat

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