Beef Strips and Vegetable Fried Rice

2 cups minute rice, cooked and cooled
1 egg
1/2 c chopped green pepper
1/4 chopped onion
2 tsp sesame oil
1 tsp vegetable oil
1 pkg beef stir fry strips, cooked
2 tbs soy sauce
Dash garlic powder

Cook beef strips in a little soy sauce. Cook white rice and cool completely. Heat sesame oil and vegetable oil in large skillet. Add onion and pepper, saute for a few minutes. Add egg and scramble thoroughly. Add cooled rice and mix well together, saute for 5 minutes. Add soy sauce, garlic powder. Voila!

Beth's Mock Greek Pitas

Ingredients (makes 4)

1 pkg flatbread or pita
1/2 lrg package Steak Ums
3 roma tomatoes, sliced
1/2 bag romaine lettuce
1/2 container feta cheese
1/4 onion, sliced into thin strips

Sauce
3/4 c sour cream
1/2 c plain yogurt
1 tsp lemon juice
couple dashes of garlic powder
dash salt and pepper

Saute steak-ums in a large skillet, add a little salt and pepper or favorite spice to season. Set aside. Mix all the sauce ingredients in a bowl. Warm pita in the microwave for 20 seconds. Serve warm pitas and fill with steak-ums, tomatoes, lettuce, feta, and yogurt sauce. YUM!

Enchilada Soup

Another one I modified from the Sandra Lee cookbook. I've never made soup before, and I was surprised by how easy and filling this was. Serves about 4 (husband and I had leftovers).

Extra-virgin olive oil - Using Sandra Lee's Food Network pal Rachael Ray's term, EVOO!
1 lb. ground chicken or turkey
Chopped onion - enough to fill bottom of a large pan
2 cans chicken broth (4 cups)
1 medium can queso cheese dip - the kind you dip with nachos
1/2 packet enchilada seasoning
1 can Mexican tomato puree with chilies
1 tsp. crushed garlic
Sprinkling of fresh cilantro - You're supposed to add this, but we didn't have any.

Using a large pot, cook chicken/turkey with onion and EVOO. When meat is no longer pink, add broth, queso, enchilada seasoning, tomato puree, and garlic. Bring soup mixture to a boil, then reduce heat and simmer for 10 minutes. Add cilantro. Serve with tortilla chips--I used multigrain chips. This would be easy to make meatless as well, and probably even quicker.

Stuffed Chili Cheeseburgers

The title of this recipe is deceiving since there's actually no chili involved. I got it from the Sandra Lee Fast-Fix Family Favorites cookbook--it's modified a little (as usual) for my family's needs.

1 lb. turkey or lean ground beef
1/2 packet chili seasoning (not chili powder - chili seasoning can be found with taco seasoning)
Finely chopped onion - about a 1/4 cup
Colby Jack cheese slices
Buns
Lettuce

Mix onion, chili seasoning, and meat. Fashion into two large, thin patties. Fold Colby Jack cheese slice in half, and place in the center of patty. Fold patty over top of itself so it makes one large burger. You can grill these on the grill--we used the George Foreman grill because it's cold outside! Top with lettuce and serve on buns. We served with frozen seasoned fries. Very easy, quick and tasty - serves 2 - but you can make the recipe larger or smaller as necessary.

Pigs in a Blanket

"This was one of my favorites as a kid."

1 pkg Pillsbury crescent rolls
1 pkg hot dogs
4 slices American cheese

Preheat the oven according to the roll directions. Take a knife and cut down the middle of each hot dog being careful not to cut all the way through. Cut each slice of American cheese in half and place the cheese in the center of each hot dog. Roll the hot dog in the crescent, wide side first. Bake cheese side up according to roll directions. Serve with your favorite hot dog side. (I like ballpark mustard!)

Cookies and Cream Dessert

1 pkg (1lb 2oz) Oreo cookies
1/3 c butter, softened
2 small boxes instant vanilla pudding
3 cups milk
8oz pkg cream cheese, softened
12oz cool whip

Crush all but 12 cookies into fine crumbs. Mix with butter and pat into 9 x 13 pan. Mix pudding, milk, cream cheese, and cool whip and beat a few minutes until smooth. Pour over crust. Crush remaining twelve cookies and sprinkle over top. Refrigerate at least 3 hours before serving.