Week 40: Recipe #5--Beef, Snap Pea, and Asparagus Stir-Fry

This recipe comes from Martha Stewart (see link below).  It was really good!  And pretty easy to throw together, too.  Literally took about 20 minutes to make.  The girls loved the meat; tried the veggies, but they didn't eat them.  I loved the whole thing.  The meat and veggies were flavorful, and I loved that the  veggies were fresh, not frozen.  A lot of stir-fry recipes I've made have frozen ingredients, so that was nice.  I left out the lemon because I didn't have one, but it was still delicious.  I also used dried basil...couldn't tell.  I served this entree over rice with some fruit on the side.  Makes 4 servings.

You'll Need:

• 1 Tblsp. soy sauce
• 1 tsp. rice vinegar
• 1 tsp. sugar
• 3/4 lb. boneless New York strip steak, thinly sliced
• coarse salt
• 1 Tblsp. vegetable oil
• 1 bunch asparagus (14 ounces), trimmed, cut into 2-inch lengths
• 6 oz. snap peas
• 1 garlic clove, minced
• 1 Tblsp. peeled minced fresh ginger
• 1 tsp. fresh lemon juice, plus lemon wedges for serving (optional)
• 2 Tblsp. torn fresh basil leaves
• cooked rice

Preparation:

1. In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
2. Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.

Recipe and link:  http://www.marthastewart.com/334100/beef-snap-pea-and-asparagus-stir-fry

Week 32: Recipe #3--Saucy Asian Meatballs

These are technically an appetizer, but I thought I'd make these for dinner and serve them over rice.  They were pretty tasty!  I found these on a site called Gimme Some Oven (see link below).  They were super easy to make, and I already had everything in my pantry/fridge, except for the green onions, which I left out.  I'd like to try them next time, but the meatballs were still really good.  I served these over rice with green beans and applesauce.   Makes about 35-40 meatballs.

Photo from www.gimmesomeoven.com

You'll Need:

For the meatballs:

• 2 lbs. ground pork or ground beef
• 2 tsp. sesame oil
• 1 c. Panko or breadcrumbs
• 1/2 tsp. ground ginger
• 2 eggs
• 3 tsp. minced garlic
• 1/2 c. thinly-sliced green onions
• optional garnish:  toasted sesame seeds, sliced scallions

For the Asian sauce:

• 2/3 c. hoisin sauce
• 1/4 c. rice vinegar
• 2 garlic cloves, minced
• 2 Tblsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. ground ginger

Preparation:

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together meatball ingredients until well-combined.  Shape into balls (about 1 to 1 1/2 inches) and place on a greased baking sheet or in a 9 x 13 baking dish (I found they fit better on a baking sheet).  Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
3. While the meatballs are baking, whisk together all of the sauce ingredients until blended.  Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpic) in the sauce mixture.  Or you can pour the sauce over the meatballs and gently stir them until covered. (I did the latter, and then served them over rice--yum!)

Recipe and link:  http://gimmesomeoven.com/saucy-asian-meatballs/

Week 31: Recipe #2--P.F. Chang's Lettuce Wraps--Remade!

These were SO GOOD!  I am so glad I tried this recipe.  It is one of my favorites posted on this blog by far.  We all loved them, even my picky eater.  Plus, they're pretty good for you!  I had 3 wraps for only 8 WW+ points!  The only thing I left out, and not by choice, were the green onions.  When I took them out of the fridge, they didn't look so good, but I definitely will use some next time.  I found these on Pinterest, and they're from a site called Iowa Girl Eats (see link below).  I served these with a variety of fresh fruits.  The recipe says it makes 2-3 servings, but we still had some leftovers in our family of 4 (granted two of the four are littles, but still).

Photo from Iowa Girl Eats

You'll Need:

• 1 lb. ground chicken breast
• 1/2 med. onion, minced
• salt and pepper, a dash of each
• 2 large cloves garlic, minced
• 1 inch nob fresh ginger, peeled and minced (Although we had fresh ginger, I took the easy route and just used chopped ginger from the bottle--still great!)
• 1 Tblsp. sesame oil
• 2 1/2 Tblsp. soy sauce
• 1/2 Tblsp. water
• 1 Tblsp. natural peanut butter (I used what we had--Jif creamy)
• 1/2 Tblsp. honey
• 1 Tblsp. + 1 tsp. rice vinegar (I used rice cooking wine instead)
• 2 tsp. chili garlic sauce, or more if you like it hotter (This was just the right amount of kick for the girls; any more would've been too spicy for them)
• dash of fresh pepper
• 3 green onions, chopped
• 1/2 8 oz. can sliced water chestnuts, drained and chopped (I read this as two 8 oz. cans, and that's what I used.....tasted great!)
• 1/4 c. peanuts, chopped
• 10-12 large outer lettuce leaves, rinsed and patted dry

Preparation:

1. Heat a large nonstick skillet on high.  Add chicken, onion, salt, and pepper, and cook until chicken is nearly done, stirring often to break up the meat.  Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
2. Meanwhile, in a microwave-safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce, and pepper.  Microwave for 20 seconds, then stir until smooth.  Add into the skillet and stir to combine.
3. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Recipe and link:  http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/

Week 28: Recipe #2--Crockpot Honey Sesame Chicken

This recipe was another I found on Pinterest.  The original site is Six Sisters' Stuff (see link below).  It was really easy to throw together, and smelled amazing while cooking.  I accidentally poured half of the honey right on the chicken before reading that I was supposed to mix all other ingredients together first, but it still turned out fine.  I served this over rice with a side of veggies.  Makes 4-6 servings.

Photo from Six Sisters Stuff

You'll Need:

• 4 boneless, skinless chicken breasts 
• salt and pepper
• 1 c. honey
• 1/2 c. soy sauce
• 1/2 c. diced onion
• 1/4 c. ketchup
• 2 Tblsp. vegetable oil (could also use canola or olive oil--I used canola)
• 2 cloves garlic, minced
• 1/4 tsp. red pepper flakes (optional)
• 4 tsp. cornstarch dissolved in 6 Tblsp. water
• sesame seeds

Preparation:

1. Season both sides of chicken lightly with salt and pepper, put into a crockpot.  In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes.  Pour over chicken.
2. Cook on low for 3-4 hours or on high 1 1/2 -2 1/2 hours, or just until chicken is cooked through.  Remove chicken from crockpot, leave sauce.  Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crockpot.  Stir to combine with sauce.  Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
3. Cut chicken into bite-sized pieces (I ended up shredding it because it was too tender), then return to pot and toss with sauce before serving.  Sprinkle with sesame seeds and serve over rice or noodles.

Recipe and link:  http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html

Week 25: Recipe #5--Gingered Beef and Vegetables

Another crockpot recipe from Better Homes and Gardens (see link below).  It's pretty quick to throw together, and it smells really good when you get home from work!  There are a lot of ingredients, but it's not time-consuming.  Like before, I bought the pre-cut meat, so that it saved time.  I served this with fresh fruit.  Makes 6 servings.

Photo from Better Homes and Gardens

You'll Need:

• 1 1/2 lbs. boneless beef round steak, cut into 1-inch cubes
• 4 med. carrots, bias-cut into 1/2-inch thick slices
• 1/2 c. bias-cut green onions
• 2 cloves garlic, minced
• 1 1/2 c. water
• 2 Tblsp. soy sauce
• 2 tsp. grated fresh ginger
• 1 1/2 tsp. instant beef bouillon granules
• 1/4 tsp. crushed red pepper
• 3 Tblsp. cornstarch
• 3 Tblsp. cold water
• 1/2 c. chopped red sweet pepper
• 2 c. loose-pack frozen sugar snap peas, thawed
• hot cooked rice

Preparation:

1. In a 3 1/2 or 4 quart slow cooker, combine beef, carrots, green onions, and garlic.  In a medium bowl, combine the 1 1/2 cups water, the soy sauce, ginger, bouillon granules, and crushed red pepper; pour over mixture in cooker.
2. Cover and cook on low heat for 9 to 10 hours or on high heat for 4 1/2 to 5 hours.  
3. If using low heat setting, turn to high heat.  In a small bowl, stir together cornstarch and the 3 tablespoons cold water; stir into meat mixture along with sweet pepper.  Cover and cook for 20 to 30 minutes or until thickened, stirring once.  Stir in sugar snap peas.  Serve with hot cooked rice.

Recipe and link:  http://www.bhg.com/recipe/beef/gingered-beef-and-vegetables/

Week 14: Recipe #2--Sweet and Sour Pork

This recipe is from foodnetwork.com (see link below).  It was pretty tasty, and not too difficult to make.  My husband likes pork chops, but I can never seem to cook them without making them totally dry and tough, so this was a good alternative.  The cut-up pieces turned out better than the chops usually do.  He said next time it should be served over rice, to soak up that yummy sauce.  It IS yummy.  I served it with a salad and bread.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• 1 lb. pork tenderloin, cut into 1/2-inch pieces
• 2 1/2 Tblsp. balsamic vinegar
• salt, to taste
• 2 tsp. low-sodium soy sauce
• 1 Tblsp. cornstarch (I used flour; it's what I had on hand)
• 3 Tblsp. ketchup
• 3 Tblsp. sugar, plus a pinch
• 3 Tblsp. peanut or vegetable oil 
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 3 scallions, cut into 1/2-pieces
• 3 cups snow peas, cut in half

Preparation:

1. Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl.  Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
2. Heat 2 tablespoons peanut oil in a large skillet or wok over high heat.  Add the pork and slowly stir until it turns mostly opaque, about 2 minutes.  Remove the pork with a slotted spoon and transfer to a plate.  Discard the oil and wipe out the skillet.
3. Heat the remaining 1 tablespoon oil in the skillet, then stir-fry garlic with a pinch each of salt and sugar, 15 seconds.  Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes.  (Add a little water if the garlic starts to stick to the skillet.)  Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-sour-pork-recipe/index.html

Week 13: Recipe #1--Beef & Vegetable Noodle Bowl

I found this recipe in Kraft Food & Family magazine.  My friend Valerie gave me a bunch of old issues, so I've been going through them lately.  You can also find it on their website (see link below).  This recipe was originally made for two servings, so I've doubled it here.  I served this with some fruit.

Photo from kraftrecipes.com

 You'll Need:

• 1/2 lb. multi-grain spaghetti, uncooked
• 4 Tblsp. light Asian Toasted Sesame Dressing (these recipes always call for Kraft brand everything, but I use what I normally would use)
• 2 cups broccoli florets
• 1 large red pepper, cut into strips
• 1 lb. boneless beef sirloin steak, cut into thin strips
• 4 Tblsp. hoisin sauce
• 1/2 cup fat-free reduced-sodium chicken broth (or whatever kind you happen to have on hand)
• 4 green onions, thinly sliced

Preparation:

1. Cook spaghetti in large saucepan as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium heat.  Add broccoli and peppers; stir-fry 3 minutes or until vegetables are crisp-tender.  Add meat and hoisin sauce; stir-fry 2 to 3 minutes or until meat is done.
3. Drain spaghetti; return to same pan.  Add broth; cook 1 minute or until heated through, stirring occasionally.  Add meat mixture and onions; mix lightly. 

Recipe and link:  http://www.kraftrecipes.com/recipes/beef-vegetable-noodle-bowl-107321.aspx

Week 10: Recipe #2--Coconut Curry Chicken

Another recipe from my sister, Katie.  So tasty!  It does require chicken masala, which isn't found at all grocery stores.  I was able to find it at a local Indian store.  She serves this over rice with a side of steamed vegetables.

You'll Need:

• 1 to 1/2 pound boneless, skinless chicken breast, cut into cubes
• vegetable oil
• 1/2 onion, sliced
• 1-2 cloves of garlic, minced, to taste
• 1/2 tsp. crushed ginger
• 1/2 tsp. tumeric powder
• 1 Tblsp. chicken masala
• 1/2 cup water
• can of regular coconut milk (Katie says "Taste of Thai" brand is the best)
• chopped cilantro
• salt and pepper, to taste

Preparation:

1. Warm up the vegetable oil over medium heat.  Add the onions, garlic, and ginger.  Fry until onions are almost caramelized.  
2. Add the tumeric and masala and stir.  Then add the chicken and mix together. Add in about 1/2 a cup of water.
3. Cover and cook for 20 minutes, stirring occasionally.
4. Add in the can of coconut milk.  Turn down the heat to low and mix all ingredients together.  Bring almost to a boil, then remove from heat.  (My sister's husband says not to let it boil, it will ruin the flavor of the coconut milk.)
5. Sprinkle cilantro, salt, and pepper over the top to taste.  Serve over rice.

Week 6: Recipe #5--Giniling

Photo from Tasty Kitchen blog

I found this recipe on the Tasty Kitchen blog.  I'm trying to branch out and serve different foods than I usually do, and this Filipino one sounded interesting.  Not sure how to pronounce it, but it was quite tasty.  My husband and my daughter both enjoyed it.  It was easy to make, but could have been a lot faster if I had cut the vegetables the night before.  It still only took about 30 minutes.  I did not have hamburger available, so I used ground turkey instead.  Also, we drizzled a little more soy sauce over the top once it was on the plate to add some flavor to the rice.  The one thing I did not include was the fish sauce.  Not being a huge fan of seafood, I just couldn't make myself try that.  To me it tasted great without it; I'll definitely be making this again.

You'll Need:

• 1 whole large russett potato, peeled and cubed
• 1 pound ground beef (I used ground turkey)
• 2 Tblsp. vegetable oil
• 2 whole carrots, peeled and diced
• 1 whole medium onion, diced
• 6 cloves garlic, minced
• ½ whole green bell pepper, seeds and rib removed, diced
• ½ whole red bell pepper, seeds and rib removed, diced
• 1 whole large roma tomato, diced
• 1 cup frozen peas
• 1 Tblsp. Fish Sauce (patis) (Left that out--preference)
• 1 Tblsp. Soy Sauce
• 1 teaspoon cracked black pepper
• 6 cups cooked rice, 1 cup per serving (I made six servings, which was 3 cups of the rice prior to cooking it, if that makes sense)

Preparation:

1. Begin by adding your potato cubes to a pot of water, bring to a boil, and then remove from heat and set aside for about 5-10 minutes.
2. During this time, brown your ground beef over medium heat, and once fully browned, drain any excess fat. Place the ground beef in a separate bowl.
3. To the same pot you cooked your ground beef in, add in the oil and bring to a medium heat. Toss in your carrots, cooking for about 5 minutes. 
4. Next add in your onion and your garlic. Give a good stir, and continue to cook for a few minutes or until the onions become translucent. Drain your potatoes, and toss those into the pot along with the bell peppers, tomato, and the peas. Add in your cooked ground beef, the fish sauce, the soy sauce, and the cracked black pepper. Give this a good stir, cooking for a couple of more minutes.
5. To serve, scoop some rice into the bottom of a small bowl, pressing down to form a mold. Quickly turn the bowl over onto a serving plate and top with the giniling.

Recipe and link:  http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/giniling/

Week 4: Recipe #1--Quick Pepper and Bean Stir-Fry

This is another recipe from the Betty Crocker's Quick and Easy cookbook.  It actually was both quick and easy to make!  I have been trying to expand our taste palates at dinner time, and this recipe was a stretch (for both Lily and my husband).  It was pretty good, but a bit spicy for Lily.  Also, I couldn't find frozen stir-fry bell peppers and onions like the recipe called for, so I just bought a different frozen bag of stir-fry veggies that included yellow carrots, onions, water chestnuts, red peppers, green beans, and broccoli.  I don't think it was as flavorful as it would have been with just the peppers and onions.  Overall, it was a good way to get a lot of veggies in, which is always a challenge.  I served it with some fruit and Tandoori naan bread.

You'll Need:

• 1 Tblsp. vegetable oil
• 1 Tblsp. curry powder
• 1 bag (1 pound) frozen stir-fry bell peppers and onions
• 1 bag (12 oz) frozen soybeans (It says you can substitute frozen peas here, which I did)
• 4 cloves garlic, finely chopped
• 1 cup unsweetened coconut milk
• 2 cups hot cooked jasmine or brown rice (I used brown)
• 1/2 cup salted roasted cashews (Left off; personal preference)
• Chopped fresh cilantro or parsley, if desired (I bought cilantro for this, and totally forgot to add it)

Preparation:

1. Heat oil in 12-inch nonstick skillet over medium-high heat.  Add curry powder; cook and stir 1 minute.  Stir in frozen vegetables, soybeans, and garlic; stir-fry 2 minutes.  Cover and cook about 3 minutes longer or until vegetables are tender.
2. Stir in coconut milk; reduce heat.  Simmer uncovered 2 minutes, stirring occasionally.
3. Serve vegetable mixture over rice.  Sprinkle with cashews and cilantro.

Week 3: Recipe #4--Chicken Satay

Found this recipe online and made it tonight.  It was soooooo good!  I highly recommend it.  Not only is it SUPER quick and easy to make (you can prepare it--which takes no time-- the night before and then spend 15 minutes on it before dinner) but it was very kid-friendly.  Lily hardly EVER eats meat, but she downed this chicken.  Part of that was due to the fact that it comes with "dipping sauce".  Also, I didn't use the skewers (didn't quite think she was ready for that).  Instead, I gave her a corn on the cob holder and she used that to pick up the chicken and dip it.  She thought it was so much fun.  My husband and I thought the chicken and the satay sauce was really flavorful.  So tasty.  I will definitely make this again soon.  The only trouble we had was getting the sauce to thicken up.  It was probably runnier than it should've been, but we ate it and it worked just fine.  (See note below.)  I thought about serving this with rice, but served it with a side of veggies and applesauce instead.

Photo from Disney Family Fun

You'll Need:


CHICKEN MARINADE                             

• 1/4 cup soy sauce
• 1/4 cup fresh orange juice
• 1 Tblsp. honey
• 1 Tblsp. vegetable oil
• 1 to 2 garlic cloves crushed
• 1 tsp. sesame oil
• 1 1/2 pounds boneless chicken, cut into 1-inch cubes

SATAY SAUCE

• 3/4 cup chicken broth
• 1/4 cup fresh orange juice
• 1 Tblsp. soy sauce, or to taste (I stayed with 1 Tblsp)
• 1 garlic clove, crushed
• 1 Tblsp. sugar
• 1/4 cup smooth peanut butter
• 2 scallions, chopped (optional) (I left this out)

Preparation:

1. For the chicken and the marinade:  whisk all the ingredients (minus the chicken) together in a medium bowl.
2. Add the chicken cubes, turn to coat, cover, and marinate them in the fridge for at least 2 hours and up to 24.  The sauce can also be made ahead and chilled for the same amount of time.
3. When you are ready to cook dinner:  heat the oven to 500 degrees.  Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan (that's what I did).  If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand.  Bake for 10 minutes or until the chicken is cooked through.
4. Meanwhile, for the satay sauce:  whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved.  
5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth.  Whisking constantly, heat the sauce until it has thickened, about 10 minutes.  (My friend Nicole added some flour to help it thicken, she said it worked out fine.)
6. Add the optional scallions.  Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip.  Serves 4.

Recipe from Disney Family Fun:  http://familyfun.go.com/recipes/recipes-by-cuisine/asian-recipes/chicken-satay-683303/

Week 3: Recipe #3--Orange Teriyaki Beef with Noodles

I tried this recipe tonight for the first time.  I had a recipe for this that I found online earlier this week, but I forgot to bookmark it, and now I can't find it.  I found this one instead from Betty Crocker (see link below), and it had pretty much the same ingredients (which I needed, as I had already gone grocery shopping for the week).  It was pretty good, although Lily wasn't fond of the snap peas or the beef.  She did eat some noodles, though!  My husband and I liked it, and it was super easy to make.  Very fast!

You'll Need:

• 1 pound boneless beef sirloin, cut into thin strips
• 1 can beef broth
• 1/4 cup teriyaki stir-fry sauce
• 2 Tblsp. orange marmalade (I didn't really measure and kind of scooped two large tablespoons--too sweet.  Next time I'll stick to two and that should be better.)
• Dash of ground red pepper (cayenne)
• 1 1/2 cups snap pea pods
• 1 1/2 cups fine egg noodles (I used wide because that's what we had--turned out fine.)

1. Spray a 12-inch skillet (I used a 10-inch skillet, worked out just fine) with cooking spray.  Heat on medium-high and add beef.  Cook about 2-4 minutes on each side, until beef is brown.  Remove beef from skillet and set aside.  Keep warm.  (I just set it on a plate, the rest takes less than 10 minutes, so it seemed pointless to find a way to keep it warm.  It's going back in the skillet anyway.)
2. Add broth, stir-fry sauce, marmalade, and pepper to the skillet.  Heat to boiling.  Stir in snap pea pods and noodles and reduce heat to medium.  Cover and cook for about 5 minutes, or until noodles are tender.
3. Stir in beef.  Cook uncovered for 2-3 minutes, or until sauce is slightly thickened.

Recipe and picture:  http://www.bettycrocker.com/recipes/orange-teriyaki-beef-with-noodles/b3791999-4bdc-4f03-b398-27b6a5a0da9a