Week 26

*Protein Smoothie
*Taco Crunch Wrap
*Red Curry
*Tuna Lettuce Wrap

Protein Smoothie

• 8 oz. almond breeze unsweetened vanilla almond milk (I like the one with coconut too)
• handful of spinach
• 1/2 frozen banana
• 1 TBSP peanut butter or scoop of peanut butter powder
• 1 scoop favorite chocolate (or vanilla) protein powder 

Blend together in a blender. Enjoy


Taco Crunch Wrap

• Large burrito size Tortillas
• tostada shells
• 1 can Refried Beans 
• 1 pound ground beef
• taco seasoning
• jar of salsa con queso
• shredded lettuce
• shredded cheese
• sour cream

In a skillet, cook ground beef, drain fat and add taco seasoning according to pkg directions. Set aside. Warm refried beans in a separate pan. Cut a tortilla in an X across the center  - into 4 sections. Set aside.

Take a whole tortilla and spoon some beans onto the center in a circle as large as the tostada shell. Then spoon some ground beef onto the beans and then top with queso. Then take a tostada and place it onto the beans, meat and cheese. Top tostada with a thin layer of sour cream and then add shredded lettuce and cheese. (You can also add things like olives, tomatoes, avacados, cilantro) Then take one of the tortilla triangles and place it on the lettuce and cheese. Carefully take the edges of the whole tortilla that is on the bottom and fold it up over the triangle piece of tortilla and continue folding up the edges until its all wrapped up. Carefully place it folded side down onto a griddle or skillet and cook it until it is browned and then turn it over and cook the other side until it is toasted. The wrapped side should stay together after cooking.

Red Curry

• 3 skinless boneless chicken breasts
• 1 can bamboo shoots slivered
• 1 small onion chopped
• 1 cup carrots sliced
• 8 lg. basil leaves slivered
• 1 Tbsp oil (olive, canola, coconut)
• 2 tsp fresh garlic
• 2 tsp fresh ginger
• 2-3 TBSP red curry paste
• 13 oz can coconut milk
• 1 tsp kosher salt
• 2 Tbsps brown sugar
• 1 Tbsp fresh squeezed lime

Cut chicken breasts up into bite size pieces. In a little bowl, combine coconut milk, brown sugar, and salt. Set aside. Put oil, garlic, ginger, chopped onion in a skillet. Sautee until onion is transparent and then add the chicken pieces. Cook until cooked through. Add curry paste and cook about 1 minute. Add coconut milk mixture and bring to a boil on med high heat. Reduce heat to medium and cook until reduced and thickened, about 10 min. Add carrots, bamboo shoots and basil and cook about 3 more minutes. Remove from heat and add lime juice. Serve immediately with rice.


Tuna Lettuce Wrap

• Romaine lettuce leaves washed
• 1 can tuna
• mayo or miracle whip
• sharp cheddar cheese sliced
• granny smith green apple sliced

Drain water off tuna and add mayo or miracle whip to your liking. Take a romaine lettuce leaf and put tuna down the center. Top with cheese slices and apple slices. Wrap it up in the lettuce leaf and enjoy.

Week 25

*Teriyaki Bowls
*Wingers Sticky Finger Salads
*Frito Stack-ups
*Broccoli Cheddar Soup in Bread Bowls

Teriyaki Bowls

• 3-4 chicken breasts (can substitute steak)
• 1 cup cut up broccoli
• 1/2 cup carrots sliced in pennies
• 1/2 onion chopped
• 2 cups rice cooked

Sauce for chicken

• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic
• 1/2 tsp fresh ginger
• 1/4 tsp pepper

Place 3-4 chicken breasts in a crockpot. Combine sauce ingredients and pour over chicken. Cook for 3 hours on high. Shred chicken and leave in sauce.

Steam broccoli, carrots and onion in a pan.

Cook 2 cups rice.

Make another batch of sauce in a pan on the stovetop and add 1 TBPS corn starch. Cook just until boiling.

Put 1/2 cup rice in bowl, add veggies, chicken and drizzle sauce over top. Add rice noodles or sesame seeds.

Wingers Sticky Finger Salads

• 3-4 chicken breasts cut into thick strips
• 1/2 cup flour
• 3 eggs + 2 TBSP water
• 1 cup panko bread crumbs

If they are available to you (Costco), you can buy uncooked panko covered chicken pieces that work very well and save you lots of time. 

Sauce

• 1 1/2 cups brown sugar
• 1/3 cup Franks hot sauce (Buffalo wings flavor)
• 1/2 tsp garlic powder
• 2 TBSP water

Preheat oven to 425 and grease a baking sheet with cooking spray. 

Add chicken strips and flour to a large ziplock bag. Seal and toss to coat chicken in flour.

Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour coated chicken strips into egg mixture, then toss in panko crumbs to coat.

Place coated chicken pieces on greased baking sheet. Bake 15-20 minutes until chicken is browned and cooked through.

While chicken is cooking, prepare the sauce in a medium sauce pan and stir over med-high heat until melted and mixture comes to a boil. Remove from heat. Dip cooked chicken pieces in sauce.

Salad

Romaine lettuce cup up
Shredded cheddar and monterrey jack cheese
Dried cranberries
Cherry tomatoes
Homemade Ranch Dressing from Hidden valley ranch packet
Sticky Fingers

Frito Stack-ups

• Fritos
• Favorite canned chili
• Shredded cheddar cheese
• Romaine lettuce cut up
• Olives
• Homemade Ranch Dressing from Hidden Valley ranch packet

Heat chili in a pan. Put fritos in a bowl and then top with remaining ingredients.


Broccoli Cheddar Soup

• 1 Tbsp butter, melted
• 1/2 med onion chopped
• 1/4 cup melted butter
• 1/2 cup flour
• 2 cups half and half
• 2 cups chicken stock
• 2 cups fresh broccoli cut up
• 1 cup carrots, julienned
• salt and pepper to taste]
• 1/4 tsp nutmeg
• 2 cups grated sharp cheddar

Saute onion in butter. set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 min. Stir constantly and slowly add the half an half. Add the chicken stock whisking all the time. Simmer for 15 min. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 15 min. Add salt and pepper. The soup should be thickened by now. Pour by batches into blender and puree until desired texture. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve. 

Bread Bowls

• 2 TBSP yeast
• 1/2 cup warm water
• 1 TBSP sugar
• 2 cups hot water
• 2 TBSP sugar
• 1 TBSP kosher salt
• 5 TBSP oil or melted butter
• 6 cups flour

Put warm water in a bowl and dissolve 1 Tbsp sugar in it by stirring. Pour yeast on top of water and mix around just enough to wet yeast. Let sit until yeast is dissolved and expanding. 

In a mixer with the bread hook, combine hot water, 2 Tbsp sugar, salt, oil and 3 cups flour. Mix well, but do NOT knead. Then turn off the mixer and let sit for 10 minutes, then turn it on again and mix for 10-15 seconds. Repeat that 5 times. Turn dough out onto floured surface. Divide dough into 8 pieces or fewer if you'd like bigger bowls. Take the dough and make into a ball by pulling the dough to the underside to make it smooth on top. Place ball onto a greased baking sheet. Let rise for 30 min. Brush tops with melted butter for a crispy crust or beaten egg white for a shiny crust. Bake at 350 for 20 min or until tops are golden brown. Let them cool for 10 min. Cut out a small cone shape out of the middle and pour soup into bowl. 

*This is a great recipe for french bread loaves. Divide dough into 2 pieces and roll out into rectangles and then roll up like a jelly roll.  Everything else do the same.

Week 24

*Food Storage Tortilla Soup
*Sesame Noodles
*Buffalo Chicken Sandwiches
*French Bread Pizza

Food storage Tortilla Soup

• 2 cans black beans, drained and rinsed
• 2 cans chili
• 2 cans corn w/ liquid
• 3 cups medium salsa
• 1 can chicken breast
• 4 TBSP brown sugar (or apricot pineapple jam)

Put ingredients in a pan and simmer for 20 minutes.
Serve with sour cream, cheese and chips. (Because you have a fridge at present)


Sesame Noodles

• 16 oz. linguini pasta cooked according to package directions
• 1 cup shredded carrots
• 6 cloves garlic, minced
• 6 TBSP sugar
• 6 TBSP rice vinegar
• 6 TBSP soy sauce
• 2 TBSP sesame oil
• 1 tsp. chili sauce (Srirracha)
• 6 green onions sliced
• 1 tsp. sesame seeds toasted
• crushed peantus

While cooking noodles, add shredded carrots to the water the last 3 minutes. Put the remaining ingredients (except onions and seeds) in a pan and bring to a boil until the sugar dissolves. Pour over noodles and top with green onions and sesame seeds and crushed peanuts.


Buffalo Chicken Sandwiches

• Franks Red Hot Buffalo Wing sauce
• 4 boneless, skinless chicken breasts
• 1 package hidden valley ranch dressing mix
• 2 TBSP butter
• Kings Hawaiian buns

Pour 1/3 cup wing sauce in a crockpot.  Place raw chicken breasts in and then cover with more sauce.  Sprinkle entire packet of ranch over chicken. Cook on low for 6 hours or high for 3 hours.  Shred chicken and add butter. Serve on Hawaiian rolls and add cheese if desire.

French Bread Pizza

• 2 loaves of French Bread
• 1 jar pizza sauce or favorite spaghetti sauce
• any toppings your family likes: Pepperoni, canadian bacon, onions, mushrooms, olives, pineapple, peppers, etc.
• Mozarella cheese

Pre-heat oven to 450 degrees. Cut the french bread in half lengthwise, put the halves on a cookie sheet open faced, spread sauce on both halves and then top with whatever you want. Bake for 5-7 minutes or until the cheese is melted and slightly browned. Cut into 2 inch strips and serve.

Week 23

*French Dip Sandwiches 
*Chicken Caeser Pasta Salad 
*Crock pot Honey Sesame Chicken 
*Ham and Swiss Mini Melts 

French Dip Sandwiches

• Beef Shoulder Chuck Roast
• 2 cans Beef Consomme
• 2 onions, sliced
• Au Jus packet
• swiss cheese
• Buns

Melt 3 TBPS butter in a large skillet and sautee onions.  Remove onions and set aside.  Place roast in skillet and sear both sides.  Place roast in crock pot or roaster pan and place onions on top.  Pour both cans of consomme over roast and put on lid.  Cook all day on low in crock pot or 3 1/2 - 4 hours on 275 degrees in oven.  Pull apart meat with fork, removing any excess fat.  Make au jus sauce just before serving.  Put buns open face on a large cookie sheet and melt swiss cheese on them under the broiler until melted.  Pile on the meat and enjoy.


Chicken Caeser Pasta Salad

• Romain lettuce
• 2 chicken breasts grilled and sliced
• 12 oz. bowtie pasta cooked and cooled
• shredded parmesan cheese
• croutons
• Brianna's caesar dressing

Grill chicken breasts and set aside. Cut up lettuce into bite size pieces.  Cook pasta according to package directions, drain, and cool on cookie sheet.  Mix it all together in a large bowl.


Crock Pot Honey Sesame Chicken

• 8 boneless, skinless chicken THIGHS (a must)
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce
• 1/2 cup onion, diced
• 1/4 cup ketchup
• 2 TBSP canola oil or vegetable oil
• 2 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 4 tsps. cornstarch dissolved in 6 TBSP cold water
• 1/2 TBSP sesame seeds
• 3 green onions, chopped

Lightly season both sides of chicken with salt and pepper, put into crock pot. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.  Pour over chicken.  Cook on low for 4 hours.
Remove chicken from crock pot, leave sauce.  Dissolve 4 tsp. of cornstarch into 6 TBSP of water and pour into crockpot. Stir to combine with sauce.  Replace lid and cook sauce for high for ten more minutes or until slightly thickened.
Shred chicken into bite sized pieces.  Then in individual bowls, place chicken pieces over rice and spoon some sauce on top.  Sprinkle with sesame seeds and chopped green onions.


Ham and Swiss Mini Melts

• 2 dozen Kings Hawaiian rolls (sweet dinner rolls)
• 1 1/2 pounds Boars Head Ham
• 1 lb. sliced swiss cheese
• 1 1/2 TBSP poppy seeds
• 1 1/2 TBSP yellow mustard
• 1/2 cup butter
• 1 TBSP minced dehydrated onion
• 1/2 tsp. Worcestershire sauce

Stuff sliced rolls with meat and cheese.  Place sandwiches in two 9x13 baking dishes.  Heat remaining ingredients in a saucepan until butter is melted, stirring often.  Brush tops of sandwiches with sauce and cover pans with foil.  Bake at 350 degrees for 15 minutes, or until cheese is melted. Serve warm.

This recipe is also very good with Turkey and Havartii

Week 22

*Chicken Wild Rice Soup
*Creme Brulee French Toast
*Crock Pot Coca Cola Pork Barbeque
*Caribbean Salad

Chicken Wild Rice Soup

• 4 cans chicken broth
• 2 cups water
• 1 box Uncle Ben's wild rice original
• 1 onion chopped
• 1 cup carrots chopped
• 1/2 cup butter
• 3/4 cup flour
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 2 cups half and half
• 1 1/2 cup chicken cooked and diced ( I use a  rotisserie chicken) 
• 8 slices bacon, cooked and chopped

Combine chicken broth, water, and rice, reserving the seasoning packet aside.  Boil for 25 minutes. During last 5 minutes, add carrots.  In a small skillet, melt a tablespoon of butter and sautee the onions until slightly browned. In a separate pan, melt butter and then add flour, salt and pepper and seasoning packet. Stir until smooth.  Then add the half and half and heat until thickened. Add this mixture to the rice mixture. Add the onions, chicken and bacon and heat through.  Add milk if too thick.

Creme Brulee French Toast

• 1/2 cup butter
• 1 cup brown sugar
• 2 TBSP light corn syrup
• 1 loaf Texas Toast or Texas French Bread
• 5 eggs
• 1 1/2 cup half and half
• 1 tsp. vanilla
• 1 tsp. salt

Melt the butter, brown sugar and corn syrup over medium heat until smooth, just until sugar is melted. Don't cook. Pour into an 11x17x1 cookie sheet. Cut each slice of Texas toast into thirds so you have 1"x3" strips. Arrange the bread strips in a single layer on top of the sugar mixture.

Mix the eggs, half and half, vanilla and salt; pour over the Texas toast. Refrigerate for at least 7 hours. Bake at 350 for 35-45 minutes until lightly browned.  When removed from the oven, immediately flip each piece over onto a serving platter or you can't get it out of the pan.  Serve with syrup.

Crock Pot Coca Cola Pork Barbeque

• 3 - 4 lb. Pork Roast, Boston Butt or Shoulder
• 6 oz. Coca Cola at room temperature
• Black Pepper, chili powder, garlic powder, brown sugar, salt, Wochestershire sauce, and liquid smoke 
• Granny's BBQ Sauce

Trim the excess fat from the roast. Season the bottom moderately with the seasonings. Place the roast in the crock pot and pour the Coca Cola in.  Season the top moderately and put the lid on. Turn it on low and cook for 12 hours.

Turn the crock pot off.  Carefully remove the roast to a large bowl or platter.  It will be very hot and falling apart. Dispose of the cooking liquid. After the crock pot cools a bit, wash it, dry it and return it to its base. After the meat has cooled enough that it can be handled, remove the fat and connective tissue and break the meat into medium pieces. Return the meat to the crock pot. Add the barbeque sauce and stir thoroughly. The objective is to moisten and flavor the meat, not to overwhelm it. Replace the lid. Turn the crock pot on low and cook for 4 more hours.

Serve the meat either as a main course or as an open face sandwich.

Granny's BBQ Sauce

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup sugar
• 1/2 TBSP pepper
• 1/2 - 1 tsp. cayenne pepper
• 1/2 tsp salt
• juice of a lemon

Mix thoroughly and simmer for 15 minutes.

Caribbean Salad

• 1 large bunch Romaine lettuce
• 2 - 3 chicken breasts grilled
• 8 oz. can mandarin oranges, drained
• 1 red bell pepper, diced or sliced
• 4 - 5 green onions chopped
• 1/3 cup chopped fresh cilantro
• 6 - 8 TBSP dried cranberries
• black or regular sesame seeds

Dressing

• 1/4 cup fresh squeezed orange juice
• 3 TBSP white wine vinegar
• 1 1/2 tsp. dry mustard
• 2 TBSP sugar
• 1/4 tsp. sesame oil
• 1/4 tsp. kosher salt
• 3/4 cup canola oil

To prepare dressing, combine everything except canola oil in blender. Blend until sugar is dissolved.  With the blender running on low, remove the stopper from the lid and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use.

To prepare salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro and cranberries.  Drizzle with dressing and sprinkle with sesame seeds.

Week 21

*Crockpot Chicken Enchilada Soup
*ChiliGhetti
*Teriyaki Chicken Salad Croissants
*Shrimp Linguine 

Crockpot Chicken Enchilada Soup

• 3 TBSP butter
• 3 TBSP flour
• 1/2 cup chicken broth 
• 2 cups Milk
• 1 can Enchilada sauce (10 oz)
• 1 can black beans drained and rinsed
• 1 can Rotel diced tomatoes and jalapenos 
• 1 can corn drained 
• 1/2 cup onion chopped
• 1/2 cup red bell pepper chopped 
• 2-3 chicken breasts
• cheese

Melt butter in a saucepan on medium heat.  Stir in flour. Keep stirring until smooth and bubbly. Slowly whisk in chicken broth and 1/2 cup milk, stirring to keep smooth. Bring sauce to a gentle boil and keep stirring until thickens slightly.  Remove from heat and whisk in enchilada sauce. Then gradually whisk in remaining milk until smooth.  Set aside.

In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the uncooked chicken breasts on top of the mixture. Pour the enchilada sauce mixture over all the ingredients in crockpot. Cover; cook on low heat for 6 hours or on high for 3. Remove chicken and shred and put it back into the soup.  When you are ready to serve, top with cheese, avacado, sour cream, whatever you'd like and a lot of tortilla chips.  I prefer the blue ones.


ChiliGhetti

• 1 lb. lean ground beef
• 3/4 cup onion, chopped
• 1 (28 oz.) can crushed tomatoes
• 1 (32 oz.) can chili
• 1 (16 oz.) package spaghetti
• 3 cups grated cheddar cheese
• 1 cup sour cream
• 1/2 cup fresh grated Parmesean cheese

Brown ground beef and onions, drain off fat. Stir in tomatoes and chili.  Simmer 45 minutes.  Meanwhile, cook spaghetti; drain and set aside. Remove skillet from heat and stir in cheese until melted. Fold in sour cream. Mix with cooked spaghetti.  Spoon into casserole dish. Sprinkle with
parmesan cheese. Cover. Bake at 350 for 45 minutes.


Teriyaki Chicken Salad Croissants

• 2 chicken breasts
• kikkoman teriyaki baste and glaze
• 2 stalks celery, finely chopped
• 1/3 cup sliced green onions
• 1/4 cup sliced almonds, toasted
• 1 mango, cut into small cubes
• 1 small can mandarin oranges drained
• 1 small can pineapple tidbits drained or fresh pineapple chunks
• 1/3 - 1/2 cup mayonnaise
• salt and pepper to taste
• Croissants or pitas or lettuce leaves

Marinate chicken for at least 4 hours in teriyaki baste/glaze. Grill. Combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 cup and go from there.  Add 2 - 3 TBSP of Teriyaki sauce to taste. Refrigerate for several hours.

Right before serving, add mango, pineapple, oranges and nuts.  Season to taste with salt and pepper. Serve on a croissant, pita or lettuce leaf.


Shrimp Linguine

• 8 oz. linguine
• 1/2 cup Italian salad dressing
• 1/2 lb. small shrimp, shelled and deveined
• 1 yellow squash
• 1 zucchini
• 2 medium carrots in julienne strips
• 3 green onions, cut into strips
• 1 clove garlic
• 2 tsp. grated lemon peel
• 1 tsp. salt

Prepare linguine according to package directions. Drain. In medium skillet, heat italian dressing - add remaining ingredients except linguine. Cook and stir 8 to 10 minutes. Add linguine, mix and serve with a sprinkle of parmesan.

Week 20

*Breakfast Casserole
*Chicken/Corn/Tomato Soup
*Chopped Chinese Salad
*Tri Tip

Breakfast Casserole

• 10 slices of white bread cubed
• 1 lb. Jimmy Dean Regular ground sausage browned
• 2 cups grated cheddar cheese
• 1 1/4 cup milk
• 4 eggs
• 1/2 tsp. ground dry mustard
• salt and pepper to taste
• 1 can cream of mushroom soup
• 1/2 cup milk

In a greased 9x13 pan, arrange the cubes of white bread on the bottom.  Sprinkle the cheese on top of the bread cubes. Brown the sausage and drain. Sprinkle the sausage on top of the cheese. In a mixing bowl, combine the eggs, milk, salt and pepper and dry mustard. Pour over the bread cubes.  Cover and refridgerate overnight or 8 hours. In the morning, combine the soup and 1/2 cup milk and gently spread it over the sausage layer.  Bake at 300 for 1 1/2 hours.


Chicken/Corn/Tomato Soup

• 2 - 30 oz. cans of crushed tomatoes
• 1 - 14 oz. can chicken broth
• 2 can white shoepeg corn
• 2 cloves garlic minced
• 2 chicken breasts cooked and shredded
• 1/2 tsp red pepper flakes
• 1/2 cup chopped fresh cilantro

In a large soup pan, combine crushed tomatoes, chicken broth, and corn.  Heat to boiling and then cover and simmer for 30 minutes.  In the meantime, in a small skillet, heat 1 TBSP butter and cook the garlic for 15 seconds then add cut up raw chicken breasts.  Stir fry until chicken is cooked through then add red pepper flakes.  Cook for 1 more minute.  Shred chicken into smaller bite sizes and then put back in skillet to coat with butter, garlic and red pepper flakes.  Pour all of it into the soup.  Add chopped cilantro and heat for 5 more minutes. Top each serving with grated cheddar cheese, sour cream and FRITOS!!!!!


Chopped Chinese Salad

• 1 head cabbage, chopped
• 2 chicken breasts cooked and cubed
• 2 packages chicken flavor ramen
• 1 red bell pepper, chopped
• 4 - 5 green onions, chopped
• 1 cup slivered almonds, toasted
• 2 TBSP toasted sesame seeds

Chop cabbage.  Toast almonds. Chop red bell pepper into little pieces. Chop green onions. Cut up chicken into little pieces and sautee in teriyaki sauce in skillet with a little oil. Put aside ramen noodle spice packets. Break up ramen noodles into tiny pieces. Combine all and toss with dressing.

Dressing:

• 3/4 cup vegetable oil
• 4 tsp. sugar
• 1/2 cup cider vinegar
• 1 TBSP soy sauce
• 1 packet of ramen noodle spice
• salt and pepper to taste

Tri Tip

• 2 1/2 pounds tri-tip beef steaks
• 1 large onion
• 1/4 cup olive oil
• 1/4 cup A-1 steak sauce
• 1 cup teriyaki sauce (kikkoman)
• 3 TBSP chopped garlic
• 1 tsp. crushed red pepper flakes
• 1 tsp. hot sauce
• 1 can sprite
• 1 TBSP butter
• 1 8 oz. package mushrooms sliced

Stir together oil, steak sauce, teriyaki sauce, garlic, pepper flakes, hot sauce and sprite. Pour marinade into a large Ziploc bag, then add steaks and onion. Marinade overnight.

Remove steaks from marinade and grill for 5 - 10 minutes each side.  Meanwhile, strain onions from marinade.  Melt butter in a large skillet over medium-high heat.  Add strained onions and mushrooms, cooking until mushrooms have softened.  Serve sauteed mushrooms and onions with grilled steaks.