The Best Easy Beef and Broccoli Stir-fry

Ingredients:

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
2 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions:

1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

2 Add beef and toss.

3 In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes.

5 Return beef to pan.

6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

7 Cook and stir for 2 minutes.

8 Serve over rice. (Wash jasmine rice at least three times. The package recommends 3 cups of water for 2 cups of rice. I do it this way...but doesn't mean you have to!)

Chicken Chimichangas & Spanish Rice

Chimichangas

3 cups raw chicken, chopped
2 T butter

1 c onion, finely chopped
1 c celery, finely chopped
1 T flour
¼ t garlic powder
¼ t cumin
1 t seasoned salt
1 c cooked potatoes, diced
1 can green chili salsa
1 c chicken stock
8 medium flour tortillas

Sauté chicken in butter 3-4 minutes. Add onion and celery and cook 3-4 minutes more. Stir in flour and mix well. Add seasonings, potatoes, salsa and chicken stock. Simmer until thick, about 5 minutes. Divide mixture and place on tortillas. Roll burrito style with no insides showing. Secure with a toothpick. Deep fry on both sides until golden brown. Garnish with lettuce, tomato, cheese, and sour cream.

Spanish Rice (America's)
3 T oil
1 c rice
1 large tomato
1 clove garlic
2 T onion, chopped
2 ½ cups water
2 cubes chicken bouillon
½ t salt

Heat oil in skillet. Add rice to skillet and stir constantly until brown. In blender mix tomato, onion, garlic and 1/2 cup water. When rice is browned, add tomato mixture. Allow a bit of moisture to evaporate (3 minutes or so), then add remaining 2 cups of water, bouillon and salt. Bring to a boil and then turn down heat and simmer 45 minutes.

Creamy White Chicken Chili

Ingredients
1/2 medium onion (diced)
3 (14 ounce) cans great northern beans
3/4 teaspoon garlic (chopped)
1 teaspoon cumin
3/4 teaspoon oregano
1/4 teaspoon cayenne pepper (more or less depending on what you like)
salt and pepper
2 cups diced cooked chicken (Canned Chicken also works very well)
2 cups chicken broth
1 (4 ounce) can green chilies
12 ounces sour cream

Directions
1.Drain and Rinse Beans.
2.Mix all ingredients, except Sour Cream, in a large stew pot or a crock pot if you prefer.
3.Simmer for an hour, stirring occasionally.
4.Add sour cream just before serving!
5.Enjoy!

Chipotle Shrimp Taco's

Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Thai Chicken Wrap with Spicy Peanut Sauce

Ingredients

Staple:
chicken breasts

Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt

Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
flour tortilla wraps

Directions:
Heat a grill pan over high heat. Toss chicken for 5 minutes. (The recipe says to make sure all sides are cooked...but I don't need to tell you guys that.)

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with sugar and vinegar mixture provided. Season salad with salt, to taste.

Warm peanut mixture for about a minute in microwave. Wisk all ingreadients together.

Toss chicken with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Lemon Chicken Pasta

2 tsp. olive oil
4 cloves garlic, minced
3-4 chicken breasts, cut in 1/4 inch strips
1 cup frozen peas, thawed
1 cup carrots, julienned
2 cups chicken broth
8 T cream cheese
4 cups bowtie pasta, cooked (measure raw)
6 T. grated Parmesan cheese
1 tsp grated lemon rind
salt and pepper to taste

Heat oil and saute garlic. Add chicken and cook until chicken is cooked through. Add peas and carrots and cook 2-3 minutes. Remove chicken mixture from pan onto a large plate. Add broth and cream cheese to your pan, cooking over medium heat until cheese melts.; stir constantly with a whisk. Add chicken mixture and cooked pasta to pan. Add Parmesan cheese, lemon rind, salt and pepper and heat through.

I like to serve this extra saucy, so watch the amount of pasta you add. I don't usually use the full 4 cups that this recipe calls for. I also sent a little extra peas and carrots, so you may want to measure, or just add what you will eat.

Pita Pizza

Pita Pizza's
Take 1 pita bread, cover with pizza sauce, top with cheese and any other ingredients you like on your pizza...
Bake at 375 for 10 minutes.. Enjoy!

Included:
pita bread
sauce
cheese
mushrooms
mini pepperoni
pineapple

Roast Sandwiches

Provided:

Roast

1 jar pepperonccini

Monterrey/Pepper Jack cheese

Italian Seasonings packet

Rolls

Cook roast for 12 hours in crock pot with entire jar of pepperonccini (including the juice) and italian seasoning packet.

After cooked, remove all peppers and discard. Shred meat and enjoy on a toasted, buttered roll with cheese melted on top.