My Wednesday Pantry-Quick Favorite Meal for My Daughter

     

     We did not do that much cooking last week, but I wanted to make sure she had a hearty lunch of her choice before hitting the road. Right before my kiddo packed up her car, I listed a few of the things we had on hand. When she heard I had mushrooms, she asked if we could make stroganoff. Perfect! I would have a portion left for DH to go with the  leftover ham but pretty small potato and veggies, plus I knew she would be sustained until back at school. She is not a big meat eater, so we packed the mushrooms in and went without ground beef. I used Greek yogurt instead of sour cream and that added a  bit of protein. Here's my simple and quick stroganoff.

• 1/2 onion
• 1/2 a punnet of   mushrooms, sliced
• 2 Tbls butter
• 1 can crema of mushroom soup
• 3/4 cup of Greek Yogurt
• 1 tsp pepper
• 1 tsp garlic powder
• Splash of milk to thin out to preference

     Chop onion and sauté in the butter. Add sliced mushrooms when the onions are translucent.  Add Pepper and garlic, and continue to cook until mushrooms are sot. Add the soup and yogurt, and more salt an pepper to taste if you prefer. I let this simmer for about 15 minutes while I made 1/2 box of rotini pasta. That was it. If you don't like using the cream soups, make a cup + of your own by making a roux and string that in, but I would probably use more mushrooms, onions, and seasoning. 

     Besides the cheesy potatoes and Swiss vegetable medley,  I made a new to me desert. It was a no bake  cheese cake, with strawberry toping. I used a premade graham cracker crust-all about ease this Easter.

1 8 ounce brick cream cheese

1 thawed  whipped topping tub

sliced strawberry's

2 tsp vanilla

1/3 cup sugar

     Blend softened cream cheese with vanilla and sugar with a mixer. Once whipped, fold in the whipped topping, then fold in sliced strawberry's. Pour the  cheese cake mix into the  pie crust, and chill at least three hours, or a day ahead as I did. For the topping, I just put a touch of sugar over strawberry's and let the natural juice make s thin syrup. You could cook and thicken if you prefer. It was delicious, but if I make again, I'd make the crust from graham crackers and do in a 9 by 13 pan and have smaller, less dense portions. A little goes along way!