Crockpot Beef Stroganoff

So in Colorado it has officially stopped snowing for the season, but the last couple of days it has been raining; and in Colorado the rain is cold!
Also since the school year is almost done (today is our last day of classes, yay!), we are trying to eat all of our food without having to go to the grocery store, it's a fun game let us tell you.

So we thought we should bring out an old recipe and make it our own way with the ingredients left in the fridge/freezer. We present to you..... 

Crockpot Beef Stroganoff

Ingredients:
2 packages of cubed beef steaks (4 total steaks) <---- super cheap by the way!
2 cans of cream of mushroom
2 cans (5 oz) of mushrooms
4 Tablespoons of ketchup
2 Tablespoons of worcestershire sauce

Directions:
Place steaks at the bottom of the crockpot
Mix rest of ingredients in a separate bowl
Pour mixture over steaks
Cook on low for 8 hours

Serve over rice

♥ The Westward Wives

Coming soon.....

CHECK BACK IN LATER TODAY FOR SOME CUPCAKE RECIPES!

Grad season recipes

Graduation season is coming up and you may be hosting a newly graduate or going to a pot luck. These recipes are also perfect for picnics (which are our favorite in the summer). I am going to continually add to this post so keep looking back for new recipes!

First, this recipe I had for the first time last year at Callie's friend's retirement party and I fell in love right there. I even grabbed a red solo cup and filled that with the grape salad to go, because it is THAT good.

Grape Salad
Ingredients:
1 package (8 oz) cream cheese, softened
1 cup ( 8 oz) sour cream
1/3 cup granulated sugar
2 teaspoons vanilla extract
2 lbs seedless red grapes
2 lbs seedless green grapes
3 Tbsp brown sugar
3 Tbsp chopped pecans

Directions:
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth
Add grapes and toss to coat
Transfer to a serving bowl.
Cover and refrigerate until serving
Sprinkle with brown sugar and pecans right before serving

To be continued.....

♥ The Westward Wives

Artichoke Bread!

Today  is our last week of classes in our junior year. As summer is coming closer, finals are looking harder, and  our fridges are looking bare. We are trying not to stock our fridge with unnessary items. (I don't think we have gone grocery shopping in weeks) We are trying to eat out whatever we have left!
So today I thought I would share a recipe that we made last night. Which we served with spaghetti (because there is always spaghetti in our pantries, always!)

Artichoke bread

• 1 loaf french bread
• 1 can (14 oz.) artichoke hearts in water, drained
• 1 TBSP olive oil
• 0.5 cup Parmesan cheese
• 1 clove garlic, minced
• 0.25 tsp. pepper
• 1 cup shredded mozzarella cheese

Slice bread. In a bowl, combine drained artichokes, garlic, olive oil, Parmesan cheese and pepper. Spread evenly over sliced bread. Sprinkle with shredded cheese. Place under broiler for 5-7 minutes or until bread is toasty and cheese is melted and bubbly

♥ The Westward Wives

A long class

Yes I am in class right now.
No my teacher is not talking about anything important (just stories of his life)

So what is a girl to do? I am pinning to find more recipes for you guys!

♥ The Westward Wives

Chicken and Dumplings (on a diet)

Although it is May 3rd and summer is coming up soon, there are a few cold night dinners left to be had (at least in Colorado) and this recipe is one of my favorites! Its chicken and dumplings (yum) that I found in my mom's diet cookbook. Its delicious and nutritious, win win. So here it is:

Chicken and Dumplings 
Ingredients

3 celery ribs, chopped

1 cup sliced fresh carrots

3 cans (15 oz) reduced-sodium chicken broth

3 cups cubed cooked chicken breast

1/2 teaspoon poultry season

1/8 teaspoon pepper

1-2/3 cups reduced-fat biscuit/baking mix

2/3 cup fat-free milk

Directions:

coat skilled with cooking spray, saute celery and carrots for 5 min

Stir in broth, chicken, poultry season and pepper.

Bring to a boil; reduce heat to a gentle simmer

For dumplings, combine biscut mix with milk

Drop by tablespoonfuls onto simmering brother

Cover and simmer for 10-15 minutes It is always a big hit with everyone I cook for! and you know I wouldn't steer you wrong :) ♥ The Westward Wives

Yet another snowy day

Its snowing... again. Don't worry folks its May 1st. I am done with school in 15 days and then it's summer, but it certainly does not feel like summer right now. I thought I would share one of my favorite pasta dishes today, Marge's Holiday Pasta. 

Ingredients:

1/4 cup + 1 T olive oil
1/2 cup minced garlic
1 box linguine
1 1/2 skinless, boneless chicken (cut into chunks)
3 Anaheim raw chilies (deseeded and chopped)
3 plum tomatoes (diced)
1/2 cup thinly chopped fresh basil
4 oz proscuitto ham (chopped)
2 T butter
1 cup fresh parmensan cheese
salt and pepper
Directions:
Heat 1/2 cup olive oil over medium heat
Add garlic and saute until brown
Strain garlic from olive oil and retun oil to pan.
Add enough olive oil to make 1/4 cup
Add chicken and cook 5 minutes
Add chilies and cook 2 minutes
Add tomatoes, basil, ham, reserved garlic, and saute for 1 min
Remove from heat and add butter, stir until melted
Add linguine and 1/2 cup parm cheese and toss until mixed well
Add salt and pepper to taste
Sprinkle with remaining cheese

Hopefully your weather is better than ours...

Ps. Happy one year anniversary to Caitlin and her boyfriend Jeff

♥ The Westward Wives