Pan-fried Yellow Squash

I really wanted my vegetables today, so I decided to put the yellow squash in the fridge to good use. Again, sorry but no pictures, but this recipe is really easy. All I did was mince up a clove or two of garlic and roast it in a frying pan with some oil. I then put the sliced up squash on the pan and seasoned it with salt and pepper. Pan fry to you liking, and DONE! This was super good, easy, and fairly healthy. I tried putting some on the Foreman but it didn't turn out quite as well- I'm guessing it's because the flavors in the pan have more of a chance to "marry". Anywho, have an awesome Tuesday and enjoy this fall weather!

Beef Stroganoff

So, I made this on Saturday and it was all gone before I could take any pictures, but here is a picture courtesy of Bing Images:

Source: http://www.foodnetwork.com/recipes/paula-deen/beef-stroganoff-recipe/index.html

When I was a kid, beef stroganoff was not my favorite thing, but maybe that's because we had it thanks to Hamburger Helper- not the best. I found this recipe on allrecipes.com (my go-to for new recipes, by the way- I like how I can read reviews for it) and after reading a few reviews made some changes and went for it. I like how it's made in the crock pot and it only takes 5-6 hours of cooking on low for it to be done so if I forget to start it until lunch it's no big deal. It came out SUPER TASTY with just the right amount of kick. My husband LOVED it! Here's the recipe without further ado:

Crockpot Beef Stroganoff
Source: Allrecipes.com recipe

                       

1 pound cubed beef stew meat

2 (10.75 ounce) cans condensed cream of mushroom soup                                                    

3/4 cup chopped onion                                                                     

1 tablespoon Worcestershire sauce                                                                     

1/2 cup water                                                                     

1 beef bullion cube

1/2 packet onion soup mix
Pepper to taste (I probably added about 1 1/2 teaspoons)
4 ounces sour cream
6-8 ounces mushrooms, sliced
1 tablespoon butter
Egg noodles

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce, water, bullion cube, soup mix, and pepper. Cook on Low setting for 5-6 hours.  About 15 minutes before mealtime, stir-fry mushrooms in butter until cooked. Stir sour cream in crock-pot sauce mixture, then cooked mushrooms. Serve over hot egg noodles.

ENJOY!!!