This was served with the Crispy Beef. There are so many variations to this. You could easily make it a main dish by just adding a protein.
3 Tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons rice vinegar
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
3 tablespoons canola oil
3 large eggs, lightly beaten
2 cups finely chopped green onions
1 tablespoon minced peeled fresh ginger
4 cups cooked long grain rice, chilled
1/2 cups frozen peas
1 cup broccoli
Combine soy sauce, water, rice vinegar, sesame oil, salt and crushed red pepper in a small bowl. Set aside. Heat 2 tablespoon canola oil in a large non-stick skillet over medium heat. Add eggs; stir fry 30 seconds or until soft scrambled. Stir in green onions and ginger, stir-fry 1 minute. Stir in soy sauce mixture, rices pease and broccoli; cook 3 minutes or until heated through.
(the picture does not do this justice)
Besides the fact that this tasted great- the best part of this meal is that Dave made it for me!
1 1/2 pounds flank steak, cut into 1 inch strips
1/2 cup all purpose flour
Vegetable oil for frying
1 teaspoon bottled minced garlic
1/2 cup orange marmalade
1 cup low sodium Beef Broth
10 small dried Thai chiles
1 teaspoon low sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
Salt & Pepper
Season flank steak strips with salt and pepper, then toss with floue. Shake off excess. In a large skillet, heat 1/4 to 1/2 inch vegetable oil to 365 degrees F. Working in batches, fry flour-coated steak strips until golden brown, about 3 to 4 minutes. (do not crowd pan) Drain on paper towels. Set aside and keep warm.
For sauce, in a medium saucepan over medium heat, saute garlic in canola oil until fragrant. (do not let garlic brown) Add orange marmalade, 1/2 cup beef broth, the chiles, and soy sauce. Bring to a boil; reduce heat and simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 beef broth. Stir cornstarch mixture into simmering sauce. Return to simmer for 3 to 4 minutes until sauce thickens. Pour sauce over beef and serve.
I love using my slow cooker but sometimes things are lacking in flavor. This recipe I found in a cookbook from Sandra Lee. It was full of flavor. I didn’t add the rice and it was still really good!
6 red or yellow bell peppers
1 1/2 pounds ground beef
1/2 cup Uncle Ben’s Original converted rice
1 can (11 ounces) Green Giant Mexican-style corn
1 can (7 ounces) sliced olives
1 cup Sargento Mexican-style shredded cheese
1 package Lawry’s taco seasoning
1 can (10 3/4 ounces) Campbell’s condensed tomato soup
1 can (10 ounces) Rotel diced tomatoes
1/4 cup Sargento Mexican-style shredded cheese
Cut tops off peppers. Remove stems, seeds and cores from peppers. Dice pepper tops.In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a slow cooker. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1/4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.
This is one of my favorite things to eat when it’s warm out! No real directions. I took the picture before I added the fresh ground pepper and balsamic dressing.
6 Fresh plum tomatoes
2 cloves Garlic, smashed and minced as finely as possible
3 Green onions, sliced
2 teaspoons Dried Basil or 2 Tablespoons Fresh Basil
3 Tablespoons Extra Virgin Olive Oil or Basil Infused Olive Oil
Generous amount freshly ground Pepper and Sea Salt
Cut up the tomatoes into a fine dice. Remove the gloppy inside from them and discard. (This is called “seeding.”) Put the tomatoes in a bowl with the onions, garlic, salt, dried basil and pepper. Stir to combine. Drizzle with a couple of tablespoons of the olive oil you used on the bread. Allow to sit for about an hour before serving. Add a pinch of ground hot peppers for a kick!
I saw this recipe on Everday Italian
for her bikini ready episode. Now you still have to really watch the portion with this but it was very light and super simple! I liked it a lot and will be making it again.
(Once again I forgot to take a pict so this one is from the Food Network)
1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested
I added red pepper flakes
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve
I love shellfish! Especially as the weather gets warmer. This recipe is so easy and full of flavor it’s also great to dip bread in the broth. (I didn’t tell you that!) Once again I forgot to take a picture so I just used a pict of a standard mussel- Sorry!!
1 cup onion (diced)
2 tablespoons olive oil
4 tablespoons garlic (minced add more if you like)
1/2 teaspoon red pepper flakes (change to your taste)
1 bay leaf
1 teaspoon salt (kosher to taste)
1 teaspoon pepper (fresh ground)
4 ounces tomato (diced, del monte)
1 teaspoon basil
1 1/2 cups wine (white pinot girgio)
2 lbs mussels
Take a large bowl and fill with cold water add mussels and 2 tbsps of flour let mussels sit in cold water for 10 – 15 minutes. Rinse in cold water. Scrub & debeard them if necessary. In a large skillet add your olive oil, onions, bay leaf, garlic and red pepper flakes allow to saute for 6 to 10 minutes, add salt & pepper, tomatoes and basil – cook for 3 minutes add wine and mussels and cook till mussels are opened, pour into a large bowl and serve with a large slice of hard crusty italian bread — enjoy!
I have been asked many times for nutrition advice and what it is that I eat. So after talking to my friend Clara I thought I would actually show you what I keep at my house.
I always have a bowl of fruit which sits on my counter by the back door. I like to be able to grab something on the go so having this there I can alwyas bring something with me.
For the weekdays, I always have a big bowl of chopped salad. I use it for some lunches and also on the side of dinner.
I like to keep chopped fresh fruit also. Normally I will buy it and then chop it myself – but I was lazy this week. So I bought the pre-chopped stuff.
I always keep Organic Milk on hand. I love the fact it has a long expiration date. I also always have All Whites , pickles, and veggies.
Again I was lazy and bought pre-sliced mushrooms, peppers and onions.
I love to snack- so here are a few things I keep on hand. Cottage Cheese, Applesauce and drinkable yogurts.
In my freezer you will find frozen waffles, shrimp, meats and veggies.
In my cupboards you will find canned veggies, oatmeal, Kashi cereal, Whole grain granola bars, brown rice, crackers (my guilty pleasure) and peanut butter.
I also am a firm believer in Whole Grains. I always have 100% whole greain bread and 100% whole wheat pitas.
Last but not least, My Brita Pitcher. I love WATER! Part of my New Years Resolution was to stop buying water bottles at home so I could cut down on the amount of plastic.