I originally found this recipe over at Kraft.  As with all of my recipes I alter the seasonings to my taste.  I season my meat with the Mrs dash no salt steak seasoning.
Prep Time: 5 min
Total Time: 25 min
Makes: 6 servings, 1 cup each

Ingredients

1 lb. beef sirloin steak, cut into strips
1 medium onion, cut into thin wedges
1 Tbsp. oil
1 can (8 oz.) mushroom pieces and stems, undrained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (8 oz.) BREAK STONE’S or KNUDSEN Sour Cream

Directions

BROWN steak with onion in hot oil in large skillet. STIR in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender. STIR in sour cream; cook an additional 2 min., stirring occasionally.
KRAFT KITCHENS TIPS

Round Out The Meal
Try serving with cooked baby carrots and a quick bagged salad tossed with your favorite KRAFT Dressing, such as CATALINA.

Vegetable Beef Stroganoff
Omit mushrooms. Prepare as directed, adding 3 cups fresh or frozen cut-up vegetables with the noodles.

Asian Beef & Noodles

Ingredients:

1-1/4 pounds ground beef

2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up 2

cups frozen vegetable mixture, such as broccoli, carrots, red peppers, water chestnuts

1/4 teaspoon ground ginger 2 tablespoons thinly sliced green onion

Instructions:

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove beef with slotted spoon; season with one seasoning packet from noodles.

Pour off drippings.

2. Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger and remaining seasoning packet; bring to a boil. Reduce heat; cover and simmer 3 minutes or until noodles are tender, stirring occasionally.

3. Return beef to skillet; heat through. Stir in green onion. Makes 4 servings.

Growing up in the south Grits have always been a favorite dish of mine. About 10 years ago my dad served us a dish of Shrimp and Grits that has since become a favorite dish as well. So the other day when I was looking for a new Salmon Recipe I located this recipe below. I have yet to try this dish but I cannot imagine it not being good since I am a fan of Grits and Salmon as is my husband. So once he gets on a better schedule at work I think I will make this for him. The recipe calls for quick cooking grits not instant. Yes there is a difference. My preference would be to use stone ground grits which take longer to cook but I think taste even better than the quick cooking variety. If you cannot get stone ground then I would use the quick cooking grits.

Herb Broiled Salmon over Parmesan Grits
Recipe #54950 | 45 min | 15 min prep | SERVES 4 (Change Servings)
Ingredients
#
For the Grits

* 2 1/2 cups chicken broth, divided
* 1/2 teaspoon salt
* 1/4 cup finely chopped white onion
* 2 cloves garlic, minced
* 1/2 cup cream (half and half)
* 3/4 cup grits (not instant)
* 1 tablespoon olive oil
* 4 ounces mushroom, chopped
* 1/4 cup parmesan cheese

For the Salmon

* 4 (6 ounce) salmon fillets
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon dried thyme

Directions

1.Preheat broiler.
2.In a small sauce pan, combine 1/2 cup chicken broth with onion, salt and garlic.
3.Bring to a boil; reduce heat and simmer 5 minutes (until onion is tender).
4.Add remaining broth and bring to a boil.
5.Gradually add grits, then cream, stirring with whisk until blended.
6.Cover and reduce heat to simmer for about 10 minutes (or until done).
7.Saute mushrooms with oilve oil in a nonstick skillet for about five minutes or until golden.
8.Stir mushrooms and parmesan into grits.
9.Set aside and keep warm.
10.Sprinkle salmon fillets with salt, pepper and thyme.
11.Place fillets skin-side down on broiler pan coated with cooking spray.
12.Broil 10-15 minutes (depending on thickness of fillets and individual cooking prefs).
13.Remove skin from fillets, discard skin.
14.Serve immmediately on top of the grits.

First off I am going to say I am not much of a Salad eater but, ocassionally I will eat one especially from Zaxby’s.   My favorite is the house salad anyway as I was coming home from the Utility company this morning I saw the sign said Zensation Zalad.  I thought that sounds pretty good so after some searching around about it I decided that I would try it for dinner.  It is a salad with Sesame Chicken with cabbage and fried wonton strips that you would put into your soup at a chinese restaurant.  It is served with a citrus vinagrette.   It is served with a vegatable egg roll instead of texas toast like all the other salads that they have are. I have never been one to like vinagrette dressings but, this is a tasty dressing.  I would recommend that if you like asian salads or asian inspired food then you should try this salad.  The only bad thing about it is a limited time item on their menu although I would love to see it as a regular menu item in the future.  I think it is a nice addition to their lineup of food.