Beef Stir Fry

Hello! 

Sharing a super fast delicious beef dinner.

What you need:

(1)

1 tbsp olive oil

.852 kg of sirloin grilling steak sliced

(2)

1/2 cup of soya sauce

1/2 cup of Worcestershire sauce

1/2 cup of water

4 tbsps sugar 

4 tsps of cornstarch

1 tsp of ground ginger

3 cloves of garlic chopped 

(3)

1/2 each large orange & red pepper sliced

1 bag of broccoli slaw

(4)

*4 cups of  prepared Jasmine rice

Combine ingredients  in group (2) in a  bowl.

Pour half of sauce mixture in separate bowl, add sliced beef & marinate for 20 minutes.

Put aside remaining sauce

Cook marinated beef in olive oil until browned.

Once beef is browned, add sliced peppers and broccoli slaw.

Simmer for another 5 minutes.

Add remaining sauce.

Simmer until sauce is thickened.

Serve on prepared Jasmine rice.

Enjoy!

Chipotle Ranch Chicken Wraps

It was a smokin' hot day here, so I opted for a fast yummy wrap for dinner.

What you need: 

1 each large onion & red pepper sliced

1 tbsp of olive oil

2 cloves of garlic chopped

fresh ground black pepper~ to taste

6 boneless skinless chicken breasts sliced

baby spinach & kale

grated old cheddar cheese

chipotle sauce

ranch dressing

whole grain wraps

Saute garlic, onions, peppers, and pepper in olive oil until onions are clear.

Add sliced chicken.

Cook chicken thoroughly, until it is white all the way through.

Fill center of wrap with chicken mixture.

Top with cheese, spinach, kale & equal parts chipotle sauce and ranch dressing.

Don't go overboard with the sauce & dressing! 

Wrap sandwich, slice in half and serve with raw fruit and vegetables. 

Enjoy! 

Double Chocolate Brownie

CHOCOLATE!!

A twist on Pad Thai Chicken

Good morning!

 Here is my slightly tweaked version of Pad Thai chicken. 

Typically,  served on rice noodles, I did not have any in my pantry.

 Jasmine Rice was my available option. 

We love the spicy sweet flavor of Pad Thai sauce.

 With  6 chicken breasts cut into thin strips. A large, sweet red pepper & shredded broccoli .

Sauteed in vegetable oil. 

I used extra crunchy organic peanut butter, tons of fresh garlic, ginger & red pepper flakes, soya sauce, white rice vinegar & a spoonful of honey. All measures were to taste and portion size.  

Poured on top of the chicken and vegetables. 

Simmered for about 15 minutes. 

Served on Jasmine rice.  

Topped with fresh, green onions from the garden,  chili lime peanuts 

& an additional squeeze of fresh lime juice. 

Pan ~ empty.... 

Baked Sweet and Sour Chicken on Jasmine Rice

Hello! 

Here is a delicious, there will be  no leftover's, chicken dinner.

This is one of those meals, that even though you are completely stuffed, you just want to keep eating. 

 What you need:

6 boneless skinless chicken breasts, cut into chunks

Sea salt, pepper & garlic powder for seasoning to taste.

Corn starch to coat chicken pieces~ I used about 3/4 cup.

4 eggs, whisked

~ 

Combined seasonings and cornstarch in a bowl.

Coat chicken in cornstarch spice mix.

Then dip in egg. 

~

Brown chicken in a skillet with about 1/4 cup of vegetable oil.

Just until brown.

Place browned pieces in a bowl with paper towel to absorb any excess oil.

~

Place browned chicken in a flat baking dish.

Sauce

In a bowl combine 4 tbsps of ketchup

1/2 cup of white vinegar

3/4 cup of raw sugar

1 tsp garlic powder

1 tbsp of soy sauce

* optional pineapple cut into chunks

~

Mix well. Pour sauce over browned chicken.

Bake in a 350' oven for 1 hour, turning every 15 minutes. 

Make sure to coat chicken with sauce in pan.

~ 

Serve on your favorite prepared rice. 

~ 

Enjoy! 

Citrus Berry Cream Cake

In celebration of my hubby's 50th birthday! 

Spinach Lasagna

Hello!! 

Here is another of my families absolute favorites. In fact, we had some extra kids over the day I made this, and my husband said. " They aren't staying for dinner, I'm not sharing".

First, make your sauce. We all have a favorite spaghetti sauce. 

Mine is 2 lbs ground turkey, browned in tbsps of olive oil, with 1 large onion, 2 cloves of garlic

Then add 2 cups sliced mushrooms, 1/2 each red and yellow peppers chopped, 

4 cups of crushed tomatoes, 1/2 cup of tomato paste *or your favorite tomato sauce.

 To taste: basil, oregano, thyme, cayenne pepper, black pepper

Allow to simmer for 15 - 20 minutes 

Layer whole grain pasta on bottom of baking dish.

* I have never precooked my pasta, ever, it is not oven ready, just regular pasta.

Add a layer of sauce on top of pasta, then a layer of baby spinach.

Next add a layer of 1% cottage cheese, on top of spinach.

I have grated 2 cups each of mozzarella and old cheddar cheese.

Add a layer of both cheeses, on top of cottage cheese.

Top with another layer of pasta. 

Lay pasta the opposite direction of first layer.

This helps hold it all together.

Repeat one more layer. 

 For third layer, make sure pasta goes opposite direction again.

Top with remaining sauce and cheese. 

Cover with tin foil.

*I always put a baking sheet below the lasagne to prevent any bubbling over into my oven

Bake at '375 for 1 hour.

To check if cooked, insert butter knife into center of lasagna.

If it slides in and out easily, it is ready. If not, cook for another 10 minutes and check again.

Remove from oven. Do not remove foil! 

Allow to set & cool for at least 20 minutes before serving.

Serve with salad and raw vegetables.

Enjoy!