Beef Stir-Fry

Beef Stir-Fry

from Taste of Home

Ingredients

1 cup reduced-sodium soy sauce

1 cup water

2 Tbsp. cornstarch

4 tsp. sugar

2 Tbsp. oil, divided (sesame, olive, or vegetable)

4 garlic cloves, minced

1 beef top sirloin steak (1.5 lbs) thinly sliced

1 16 oz. bag of frozen stir fry vegetables

Hot cooked brown rice

1. In a small bowl, whisk soy sauce, water, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 Tbsp oil and garlic. Add beef; toss to coat. Let beef mixture stand for 15 minutes.

2. Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef.

3. In same pan, heat remaining oil over medium-high heat until hot. Add frozen stir-fry vegetables and cook according to package directions (about 5-7 minutes).

4. Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with brown rice.

Cauliflower, pea, and edamame salad

All ingredients are approximate. Just add to the ratios that you like.

Ingredients

1 head cauliflower, chopped into bite sized pieces

1 cup frozen peas, thawed 

1 cup edamame, cooked

1/2 cup green olives, sliced

1/4 cup ranch dressing

1/2 cup nonfat plain yogurt

1/2 tsp garlic powder

1 cup cashew nuts

Directions

Mix all ingredients together and refrigerated or enjoy immediately.

World's Best Lasagna

Ingredients

1 lb Jimmy Dean Pork Sausage, Italian style

3/4 lb ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 oz.) can diced tomatoes, italian style

2 (6 oz.) cans tomato paste

2 (6.5 oz.) cans tomato sauce

1.5 tsp dried basil leaves

1/2 tsp fennel seeds

1 tsp Italian seasoning

1 T salt

4 T fresh parsley, chopped

9 lasagna noodles

16 oz. ricotta cheese

1 egg

.75 lb mozzarella cheese, shredded

3/4 cup grated Parmesan cheese

Directions

1. In Dutch oven cooked sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, and tomato sauce. Season with basic, fennel, Italian seasoning, salt, and 2 T parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Fill a 9x13 pan with very hot tap water. Place lasagna noodles in water to soften. (No need to boil noodles.) Let soak for at least 20 minutes.
3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp. salt.
4. Preheat oven to 375 degrees F.
5. To assemble, spread 1 1/2 cups meat sauce in the bottom of the 9x13 pan. Arrange 3 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture and top with 1/3 of the mozzarella and 1/4 cup Paremesan cheese. Spoon more meat sauce over the cheese and layer 3 more noodles. Then spread the other half of the ricotta cheese mixture and sprinkle with Parmesan cheese. Spoon meat sauce and top with more mozzarella. Layer the last 3 noodles, spread the last of the meat sauce and top with mozzarella and Parmesan cheese.
6.  Cover with foil: to prevent sticking, spray foil with cooking spray.
7. Bake in preheated oven for 25 minutes. Remove foil and bake for an additional 25 minutes. Cool for 15 minutes before serving.

Pillsbury breakfast mini quiche

Ingredients
2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
1package (8 oz) cream cheese, softened
3 Eggs
1small onion, chopped (1/4 cup)
1box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/4teaspoon salt
1/8teaspoon pepper
1cup shredded mozzarella cheese (4 oz)

Directions
Heat oven to 350°F. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

Marisabel's guacamole

1 cup thinly diced tomatoes
1/2 cup thinly diced white onion
1/4 cup chopped cilantro
5-6 avocados
1/4 cup sour cream (Mexican?)
Garlic salt to taste
Salt to taste
Juice of 1 large lime

Spicey Lo mein

This dish tastes even better the next day! And it's not really spicy, the hoisin sauce and dash of cayenne pepper just give it a little kick.

Vegetable Lo Mein

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 4

INGREDIENTS:
8 ounces uncooked Udon noodles
1/2 cup sesame oil, divided
2 cups fresh sliced mushrooms
1 cup shredded carrots
2 cloves garlic, minced
2 cups fresh bean sprouts
1-2 cups chopped Bok choy
1 tablespoon cornstarch
1 cup chicken or vegetable broth
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add udon noodles and cook for 8 to 10 minutes or until al dente; drain. Heat oil in large wok and fry cooked noodles to lightly brown. Set aside.
2. Heat remaining oil in a large wok or saute pan. Stir fry mushrooms, carrots, Bok choy, and garlic until tender. Stir in bean sprouts; cook one minute. Mix cornstarch and broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
3. Add fried udon noodles and toss. Serve immediately or refrigerate.

Eggplant Parmesan

Eggplant Parmesan

Ingredients

• 2 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 2 cups Italian seasoned bread crumbs
• 1 can Hunts spaghetti sauce
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 10 minutes each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients (spaghetti sauce and cheeses). Sprinkle basil on top.
4. Bake in preheated oven for 30 minutes, or until golden brown.