Hamburger Stir-Fry

 

2 cups rice, cooked
1 pound ground beef
2 tbsp canola oil
4 oz. snap peas (about 30)
1/4 red onion, diced
10 oz. mushrooms, sliced
20 baby carrots, diced
1/2 large zucchini, sliced into half moons
2 cloves garlic, minced
1/2 cup stir fry sauce

In a large skillet, brown the ground beef on medium high heat.  Set aside in a bowl.
Return the skillet to the heat, and add the canola oil.  Heat until hot.
Add the peas, onion, mushrooms, carrots, zucchini, and garlic.
Stir frequently, until all the veggies are cooked, but still crisp, which will take about 5-7 minutes on medium high heat.
Add the ground beef back to the pan, and pour the stir fry sauce over top.
Stir to combine and heat for another minute.
Serve over top of brown or white rice.

My review:  I knew I had all these fresh vegetables and I wanted something good to do with all of them.  I also didn't have any steak or chicken, which are my first choices when making stir fry, so I used some hamburger.  This was great, I will definitely be making this again!  It would be great with broccoli, peppers, and mini corn cobs, too!  Also, it was on the table within about 20 minutes, which made it a great weeknight dinner.

Pioneer Woman's Sesame Noodles

So I've been saving this recipe up in my file for a long time, and decided to finally make it this week.  This is another recipe from the amazing Pioneer Woman, and if you would like her step by step instructions, you can find those here.  Her measurements are a bit loose, so I'm including the ones that I used.

12 ounces thin noodles (angel hair, spaghetti, asian style)
1/4 cup soy sauce
2 tbsp sugar
3-4 cloves garlic, minced
2 tbsp rice vinegar
3 tbsp pure sesame oil
1/2 tsp hot chile oil (this can be substituted by vegetable oil, with a pinch of cayenne pepper)
4 tbsp canola oil
3 tbsp hot water
3-4 green onions, sliced thin

Cook noodles as directed on package.
Whisk all other ingredients except green onions together in a bowl.
Taste and adjust if needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.


My review:  I actually have to be honest and say that this wasn't my favorite.  It was good, but the flavors were a little too strong for me.  Try it!

Spicy Chicken Lo Mein

Sorry for the lack of a good picture.  This was one of those dishes that just doesn't photograph well!  And, since it gets dark so early, I don't have my natural light to help anymore!!

1/2 lb. spaghetti or thin linguine, uncooked

1/3 cup  Kraft Light Asian Toasted Sesame Dressing

1 lb. boneless skinless chicken breasts, cut into strips(you can also use pork tenderloin)

2 cloves garlic, minced

1/2 red bell pepper, diced or cut into thin strips
1 small onion, diced or cut into thin strips
(you can also add mushrooms, green peppers, yellow peppers, sprouts, etc.)  (or a frozen bag of peppers and onions works too!)

1/2 cup chicken broth (if using pork, use beef broth)

1 Tbsp. peanut butter

1/4 cup soy sauce

1/4 tsp crushed red pepper (leave this out if you don't want the spicy part)

Cook pasta in large saucepan as directed on package.
Heat dressing and crushed red pepper in large nonstick skillet on medium-high heat. Add chicken, veggies, and garlic; stir-fry 3 min. or until chicken is no longer pink. Add broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
Drain pasta; return to pan. Add chicken mixture and soy sauce; mix well.


My review:  This was such a quick and easy meal to throw together!   It tasted pretty similar to what you get in a chinese restaurant, but was still pretty healthy!  Next time, I think I will add more veggies, like some pea pods and mushrooms, even some cabbage!  I also want to try making it with pork.