Thursday, November 03, 2011

Low Carb Vegetable Beef Soup

1 pkg broccoli and snap pea frozen vegetables
1 pkg beef broth
1 pkg frozen beef fajita strips
1/2 tsp ground ginger
3 tbs teriyaki sauce

Mix vegetables, broth, ginger and teriyaki in a large pot. Heat on medium. Saute frozen beef strips in a pan until heated thoroughly. Cut strips into smaller bite size pieces and add to the pot. Cook for 15-20 minutes and serve. Tastes best after being refrigerated overnight and reheated.

Wednesday, September 21, 2011

Marinated Steak Kabobs

1lb flank steak or thin steaks cut into strips
Desired vegetables for kabobs (like red, yellow, and green peppers, onion, grape tomatoes)
Kabob skewers

3/4 c vegetable oil
1/2 c soy sauce
1 1/2 tsp ginger
3 tbsp honey
1 tsp garlic powder
Dash salt and pepper

Add all marinade ingredients together and put steak and marinade in a small casserole dish; cover. Marinade 24 hours in the refrigerator. Add vegetables and steak to skewers and grill. Yummy!

Friday, July 29, 2011

Rolled Vegetable Meatloaf

1 lb ground meat (veal, beef, sausage)
3/4 c chopped onion
1 c bread crumbs (or soy flour)
1 tsp cumin
1 tbsp garlic salt
1 tbsp pepper
1 pkg Broccoli, Cauliflower, Carrot w/ Cheese Veggie Steamer

Directions: Preheat oven to 350°. Mix meat, onion, spices, and bread crumbs (or flour). Cook the steamed veggies at directed. Cool and chop in a food processor. Take a piece of wax paper and cover a cookie sheet. Place meat mixture on wax paper; cover with another long sheet of wax paper. Press meat mixture into a long rectangle, about 1/2 thick or a little thicker. Peel off wax paper and spread veggies on top of the meat. Take the edge of the bottom of the wax paper and slowly roll it. Place roll into a meatloaf or bread pan. Top with ketchup. Bake for 1 hour 20 minutes.

Wednesday, February 23, 2011

Orange Chicken Salad


1 can chunked white chicken
1 orange
1/2 cup chopped cashews
1/2 cup mayo
Lemon-pepper seasoning

Mix chicken, cashews, mayo. Zest part of the orange rind into the salad. Cut the orange in half and squeeze the juice into the salad. Cut the other half into bite sized pieces and add to the salad. Add a tsp of lemon pepper seasoning. Mix well. Chill for 3 hours.