Beef Stir Fry

2 lb. steak (I use sirloin)

1 c. water

4 carrots, sliced

1 bag frozen broccoli (can use fresh broccoli)

1 package mushrooms, sliced (can substitute canned)

1 package onion soup or gravy mix

Rice

Fry steak until cooked through.  Slice into thin pieces.  Replace in skillet.  Add water and carrots.  Place lid on skillet.  Cook for 5 minutes.  Add mushrooms and broccoli.  Replace lid.  Simmer 5 additional minutes.  Remove lid, add soup mix.  Whisking to prevent lumps.  Simmer until thickened.  Serve over rice.

Skillet Chicken Stew

1 c. chopped carrots
1 c. celery, chopped
1 c. chopped onion
2 Tbsp. tomato paste
1 can tomatoes
1 bay leaf
1 tsp. thyme
1 lb.  chicken breasts
2 c. chicken broth
1 can kidney beans
1 c. frozen peas

Saute carrots, celery, and onions for five minutes.   Add tomato paste, tomatoes, thyme, and bay leave.   Add chicken breasts and chicken broth.  Simmer 25 minutes with the lid on.  Add 1 can kidney beans or other beans.  Cook 5 minutes.  Add frozen peas.  Cook 5 more minutes.  Serve.

Beef and Broccoli

Sirloin Steak cut into thin strips
1 c. rice

1 cup  beef broth

1/2 cup soy sauce

1/3 cup brown sugar

3 garlic cloves, minced

2 TBS cornstarch

2 TBS water

Broccoli Florets

Cook steak until tender.  Start the rice cooking as directed.  Add Broth and Broccoli to the steak when it has cooked until tender.  Place a lid on the pan and let the broccoli steam until cooked.  Add  broth, soy sauce, brown sugar, garlic, corn starch, and water.   Cook until thick, stirring with a whisk.  Serve over Rice.

Chicken Alfredo

2 packets Alfredo Sauce Mix
Linguini Noodles
Chicken Breasts
Raspberry Vinagrete Salad Dressing

Marinade chicken in salad dressing at least 4 hours.  Cook in frying pan on medium low heat.
Cook noodles as directed.  Mix Alfredo Sauce according to instructions.

Italien Pasta Bake

1 lb ground beef
1onion chopped
1 jar spaghetti sauce
3/4 c. grated parmesan cheese
8 oz. broken spaghetti or 3 c. penne pasta cooked and drained
1 pkg. grated mozzerella cheese

Brown onion and meat.  Drain.  Stir in noodles and sauce.  Add 1/2 of parmesan cheese.  Spoon into 9/13 pan.

No Guilt Chicken Pot Pie

1 can low fat cream of chicken soup
1 package frozen mixed vegetables
2 boneless, skinless, chicken breasts cooked and cubed
1/2 c. milk
1 egg
1 c. reduced fat bisquick

Preheat oven to 400º.  Stir together soup, chicken and vegetables in a large bowl.  Put cooked and cubed chicken and thawed vegetables in a 9x9 baking dish sprayed with cooking spray.  Mix milk, egg, and bisquick.  Pour over chicken mixture.  Bake for 15-20 minutes or until golden brown.

Thai Chicken Enchiladas

Thai Chicken Enchiladas

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots
• 1/2 cup chopped/shredded cabbage
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Thai Chicken Enchiladas with Michelle's Suggestions

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots (I use closer to ½ cup)
• 1/2 cup chopped/shredded cabbage (I use a full cup)
• 1/2 cup chopped red peppers
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, red peppers, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Serve with rice. Notes: I use A Taste of Thai sweet red chili sauce. It can be found in the Asian section of most local grocery stores. Sometimes I play with the ingredients of this recipe depending upon what I have on-hand. We have added celery and water chestnuts to give additional crunch. When we are avoiding carbs, the filling is excellent in lettuce wraps. This is one of those meals you can look forward to eating as leftover—it's just as good the second day. I have also found that this recipe freezes well—so I often make two pans and save the second pan for a busy day. 

Chicken Bacon Ranch Pasta

1 pound mostaccioli or other short pasta 

6 strips of bacon, diced

1 TBS butter

2 boneless skinless chicken breast halves, cut into bite-size pieces

2 TBS all-purpose flour

1 packet ranch dressing mix

2 cups milk

1 cup shredded cheddar cheese

Salt and pepper to taste

green onions, optional

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

5. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top and green onions if desired.

Football Pizza

1 package pizza crust or make your own

1 can tomato sauce

1 tsp. garlic

1 tsp. pizza seasoning

Mozerella cheese

erella cheese

Pepperoni

One string cheese

Mix the pizza crust according to directions.  Add the garlic, pizza seasoning, and tomato sauce.

Spread sauce on dough.  Cover with cheese.  Put pepperoni onto pizza in shape of football.  Use pieces of string cheese to make the laces.  Bake according to directions on dough package.

Black Bean and Corn Casserole

1 15 oz. can whole kernel corn, drained
1 15 oz. can black beans rinsed and drained
1 c. Salsa
1/2 tsp. coriander
1/2 tsp. cumin
1 22 oz. package grilled and ready chicken
1/2 c. shredded cheese

Preheat oven to 325º.  In a 2 qt casserole dish combine corn, beans, salsa, coriander and cumin.  Stir in grilled and ready chicken.  Top with cheese.  Bake uncovered 35-40 minutes.  Top with sour cream if desired.  Serve with a green salad.

Southwest Chicken Burrito

2 lbs. boneless chicken
1/2 c. prepared bbq sauce
1 c. black beans, rinsed
1/2 c. frozen corn
1/4 c. reduced fat sour cram
4 leaves romaine lettuce
4 10 inch tortillas
2 limes cut into wedges

Place chicken, bbq sauce, beans, corn, and sour cream into skillet.  Cook until hot.  Squeeze limes into meat mixture.  Assemble wraps by placing a lettuce leaf in the center of each tortilla and topping it with one fourth of the chicken mixture.  Roll like a burrito.

353 calories; 0 g fat; 5 g fiber; 33 g protein

Chicken Tostada Salad

Chicken Tostada Salad
1 grilled chicken Breast
1 head romaine lettuce
½ cup creme fresh
½ cup Cotija cheese
4 fresh corn tostadas
1 can refried beans
2 oz. spicy tomato vinaigrette
1 cup cabbage slaw (shredded cabbage, radishes, & lime juice)
1cup pico de gallo
  

Cut chicken into 1/4 inch chunks chop romaine and toss lettuce with chicken, slaw, cabbage, pico de gallo and dressing. Spread heated beans over one side of the tostadas, place salad over tostadas then stack them on top of each other. Drizzle the creme fresh evenly over the salad and sprinkle the cheese on top and your salad is complete 

Harvest Time Chili

1 onion, chopped
1 lb ground beef or turkey
2 cans diced tomatoes
2 cans kidney beans - not drained
2 cans black beans - not drained
1-2 can corn - not drained
3 Tbsp chili powder
1 tsp cumin
1 tsp paprika
1-2 tsp cinnamon
Salt & Pepper to taste

Toppings:
Cheddar cheese
Sour cream
Green onions

Saute onion and ground beef until meat is browed through.  Add canned items, not drained, and seasonings.  Bring to a boil then turn down and simmer for 30-45 minutes.  Serve with desired toppings

Turkey Caesar Wrap

INGREDIENTS

• 110 inch whole-grain tortilla
• 1/2cup shredded romaine lettuce
• 1tablespoon Caesar salad dressing
• 1apple
• 2 1/2ounces sliced turkey breast

DIRECTIONS

Make it:

Fill tortilla with turkey, lettuce and dressing. Serve with apple

Tortilla Pizzas

1 lb. ground beef 1 small onion chopped

1/2 c. chopped green onion 3 cans tomato paste

1 1/4 c. water 1 c. salsa

2 c. corn 1 1/2 c. chopped tomatoes

3/4 c. chopped olives 1 packet taco seasoning

3 Tbsp. garlic powder 1 1/2 tsp. dried parsley

1/2 tsp. dried oregano 1/8 tsp. salt

1/4 tsp. pepper 32 corn tortillas or flour tortillas

8 c. shredded mozzarella cheese

•Brown hamburger, onion and green pepper. Combine tomato paste, taco season packet, and salsa. Stir into meat. Add corn, tomatoes and olives. Place tortillas on an ungreased cookie sheet. Put 1/4 c. meat mixture on each. Top with mozzarella cheese. Bake at 375º for 5-7 minutes.

Fast and Easy Chicken Enchiladas (Red Sauce)

3 lbs. boneless, skinless chicken breasts

1 16 oz. jar mild salsa 1 15 oz. can refried beans

4 c. shredded cheddar cheese

1-2 cans prepared enchilada sauce

15-20 flour tortillas

Cook and shred chicken breasts. Combine cooked chicken, refried bends, 2 c. cheese, enchilada sauce. Spoon 1/3 c. chicken mixture onto tortilla, roll like a cigar and place in pan. Spoon sauce on top of tortillas if desired. sprinkle with cheese. Cook for 30 minutes @ 350º. Can be frozen. If frozen, bake for 1 hour and 30 minutes.

Southwestern Burritos

1/4 c. fat free ranch

1/2 c. salsa

1/4 c. black olives sliced

4 flour tortillas

1 c. grated cheese

6 oz. browned ground beef or shredded roast beef

Spread dressing over tortilla. Top with salsa. Sprinkle on cheese and olives. Top with

burger or roast. Fold in sides and roll up. Line on baking sheet. Spray with cooking spray. Place in oven until tortillas are crispy.

416 calories

15 g fat

1 g fiber

BBQ Chicken

Just add your favorite BBQ sauce to the shredded chicken, warm, and put on a bun or simply as a side dish to my favorite mashed parsley potatoes.