Alfredo Sauce, Kristie

8 oz. cream cheese
3/4 shredded Parmesan cheese
1/2 c. margarine or butter
1/2 c. milk

I double this recipe and add more milk(I think double amount) because it can get pretty thick.

Pour ingredients in pan on medium heat until dissolved. Great with grilled chicken breasts or shrimp.

Chicken with Creamy Chive Sauce

Ingredients
- 6 skinless, boneless chicken breast halves (about 1 ½ lbs).
- ¼ cup butter
- 1 0.7-oz. package Italian salad dressing mix
- 1 10 ¾-oz. can condensed golden mushroom soup
- ½ cup dry white wine
- ½ of an 8-oz. tub cream cheese with chives and onion (I usually just use the full 8 oz. tub; it depends how creamy you want the sauce)
- Whole wheat pasta

Place chicken in a 3 ½ or 4-quart crockpot.
In a medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in the mushroom soup, wine and cream cheese until combined.
Pour over the chicken that is already in the crockpot.
Cover and cook on the low heat setting for 4 to 5 hours.
Serve chicken and sauce over the whole wheat pasta. Sprinkle with fresh chives if desired

Chicken with Peanut Sauce

1C crunchy peanut butter

1/4 C soy sauce

1/4 C sesame oil

1 large garlic clove, minced

1 T sugar

1/4 C cider vinegar

4 1/2 t oriental hot pepper oil

1 C sour cream

3-4 T milk (as needed)

3 lbs. chicken tenderloins, boneless & skinless (or turkey)

Peanut Sauce: Combine all ingredients except milk & chicken and mix well. Thin sauce with a little milk if necessary to make the consistency of softly whipped cream. Set aside.

Place chicken in freezer bag and pour half the peanut sauce over poultry. Refrigerate for several hours, if serving that day.

If freezing, place reserved peanut sauce in a separate freezer bag and clearly label. Keep bag together in freezer.

Cooking Day:

Thaw chicken and discard marinating peanut sauce. Also thaw bag of reserved peanut sauce. Prepare outdoor grill or indoor broiler. Grill tenderloins over a moderately hot fire for 15 minutes per side or until slicing into middle reveals opaque meat. If broiling, place chicken 6 inches from broiler.

Serve with reserved peanut sauce, brought to room temperature and whisked to a smooth consistency. To serve the sauce hot, heat on low or place in microwave for 1-2 minutes; do not boil.

Note: For a sweeter peanut sauce, more sugar may be added at this point. Or for a spicier sauce, add 1/8-1/4 t. ground cayenne pepper.

Noodles: Bring a pot of water to boiling; remove from heat. Place noodles in water, stir, and let sit 8-10 minutes, stirring occasionally. Drain.

I tossed the noodles with some peanut sauce and served w/chicken tenderloins on top. Hope you guys like it!

Beef Stroganoff

1 1/2 lbs sirloin steak (I used stew meat instead)

1 large onion

1 clove garlic
1 T butter
1 T Worcestire sauce
1 can tomato soup
1 small can sliced mushrooms (or fresh)
1 cup sour cream

Cut meat into bite size pieces. Brown with chopped garlic, onion and 1 T butter. When brown add 1 T Worchestire sauce, tomato soup, mushrooms, and sour cream. Simmer 1 hour stirring occasionally. Don't let it get too hot as the sour cream will get too thin.

I hope y'all like it as much as I did growing up!