Duck Stroganoff - Slow Cooked

2 lbs Duck breast, cubed
2 cans Golden Mushroom Soup
1 Onion, chopped
1 tablespoon Worcestershire sauce
1/2 cup Beef Broth

1 package Lipton Onion Soup Mix

3 cloves Garlic, minced

1 lb Wide Egg Noodles
2 oz Cream Cheese, softened 

1/3 cup Sour Cream

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce, beef broth, onion soup mix, and garlic.

Cook on High for 1 hour, and on low for 3 hours. 

Make Egg Noodles according to package directions.

Stir in cream cheese and sour cream to the meat mixture just before serving.

Serve over Egg Noodles.

Lemon Bars

 Crust

2 cups Flour

1 cup Butter, softened

1/2 cup Powdered Sugar

1/2 teaspoon Salt

Filling

1 1/2 cups Sugar

5 Tablespoons Flour

4 Eggs

3 Lemons, juiced (~3/4 cup)

    Zest the 3 lemons, 1 for the crust and 2 for the filling

1 Tablespoon Powdered Sugar

Preheat oven to 350.

Spray a 13x9 pan with Pam and line with parchment paper, making sure the paper goes up the sides of the pan.

In a stand mixer blend the crust ingredients along with zest from 1 lemon.

Press the crust into the pan.  Bake for 20-25 minutes.  Turn oven off.  Let cool completely, about 45 minutes.  

While crust is cooking combine the sugar and flour in the same stand mixer, I just stir it with a rubber scrapper.  Add the eggs, lemon juice and zest from 2 lemons.  Mix till thoroughly combined.  

After the crust has cooled for 45 minutes, turn oven back on to 350.

When oven has come to temperature, mix lemon filling one more time in the stand mixer.  Pour filling over cooled crust.  Bake for 20-25 minutes or until filling is set; when it doesn't jiggle when pan is gently shaken.  

Cool on counter, then refrigerate for 4 hours.

Remove from pan by lifting the parchment paper.  Lay on counter and cut into bars.  Dust with Powdered Sugar using a wire mesh strainer.   Lift bars back into pan to keep them secure.  Keep in fridge till ready to eat.

Tuna Salad Sandwich

1 can Tuna, drained and flaked

2 Tablespoons Dill Relish

2-3 Tablespoons Mayo

4 slices Bread

Mix tuna, relish, and mayo in a bowl.  

Spoon onto two slices of bread.

Top each with another slice of bread. 

Lunch

Total	servings	$/serving	Lunch
$0.57	2	$0.57	Avocado toast
$2.77	4	$0.69	Beijjing Style Tomato and Egg Stir Fry
$7.03	6	$1.17	Buffalo Chicken Dip
$4.62	6	$0.77	Chicken and Noodles
$2.06	1	$2.06	Cobb Salad
$21.20	12	$1.77	Deli Sandwich
$0.74	6	$0.12	Egg Salad Sandwiches
$6.10	8	$0.76	eggs, bacon, toast
$4.26	3	$1.42	English Muffin Pizzas
$4.57	6	$0.76	Grilled Cheese and Pepperoni Sandwich
$2.06	2	$1.03	Grilled Ham and Cheese Sandwich
$4.29	4	$0.54	Homemade Mac and Cheese
$1.61	3	$0.54	Homemade Pizza
$12.97	8	$1.62	Hot Dogs
$1.22	1	$1.22	noodle bowl, teriyaki
$0.66	1	$0.66	Omelette
$12.42	10	$1.24	PB&J
$4.34	12	$0.36	Pepperoni Rolls
$0.92	1	$0.92	Quesadillas
$5.05	3	$1.68	Rotel Shells and Cheese
$1.01	3	$0.34	Soft Boiled Eggs
$1.54	1	$1.54	Texas Toast Pizza
$5.50	6	$0.92	Tomato Spinach Feta Quiche
$5.32	4	$1.33	Tuna Mac and Cheese
$2.47	1	$2.47	Tuna Salad Sandwiches
$5.43	4	$1.36	Western Potato Rounds
			Left Overs
$10.31	10	$1.03	Cheese Rollies
$8.29	30	$0.38	Cereal
$3.23	4	$0.81	Oatmeal
$10.49	6	$1.75	Pot Stickers - frozen
$15.98	12	$1.33	Chimichangas - frozen
$13.99	30	$0.47	Corn Dogs - frozen
$11.98	20	$0.60	Taquitos - frozen

English Muffin Pizzas

6 English Muffins, split

1 cup Spaghetti Sauce

2-3 cups Mozzarella Cheese

36 Pepperoni slices

Preheat Toaster Oven to 375.

Place English muffins on a baking pan.  Bake for 2 1/2 minutes.

Spoon Spaghetti sauce over each one.  Sprinkle mozzarella on top of the sauce.  Divide the pepperoni into groups with 2 Pepperonis each, you should have 12 groups.  Cut each group into quarters.  Arrange the 8 little pie shaped pieces of Pepperoni on top of each pizza.  

Bake for 11
minutes or until cheese is melted and browned on edges.  I like my English Muffins to be a little crispy and toasted.  

Enchiladas Casserole

1 medium onion, chopped

1 bell pepper, chopped
2 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 (15.5-oz.) can black beans, rinsed and drained
1 (15.25-oz.) can corn, drained
3 c. cooked, shredded chicken
1 (4.5-oz.) can diced green chilis
2 (10-oz.) cans enchilada sauce
18 corn tortillas, torn into thirds
2 c. shredded cheddar
2 c. shredded Monterey jack
Sour cream, for garnish
Freshly chopped cilantro, for garnish
Diced avocado, for garnish
2 Limes, cut into wedges


Preheat oven to 350.


In a large skillet over medium heat sauté onion and pepper in oil for about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes.


Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine.


Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer ⅓ of your tortillas in the pan. Pour ⅓ of mixture over tortillas then top with about ⅓ of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese.


Bake for 30 minutes or until cheese is melty and sauce is bubbling.


On individual servings add sour cream, cilantro, Lime wedges, and avocado.