Egg Noodles & London Broil

Friday, January 29, 2010

This is a very fast and inexpensive meal when London Broil is on sale. You can also substitute for another cut of beef, but I always use London Broil. On sale, 4.5lbs is about $8 (and I use only half of the meat, and freeze the rest until the next time I make this or another recipe like this), egg noodles are about $1 for a 12oz bag, and the marindade mix $1, that's a $6 (or $10 if you use all the meat) meal that feeds at least 4 people (generous portion sizes)!



What you need:

-London Broil (about 2lbs)
-12oz bag of egg noodles
-package of Lawrys Beef Marinade (or your preferred choice)
-Water to boil the noodles & to mix marinade

Instructions:

Cook the noodles according to the package. While they're cooking trim the fat and, thinly slice the London Broil into thin, bite-size strips.

In a dry, non-stick frying pan, cook the meat over medium-high heat. There's no need to add oil or anything else in the pan, the meat will naturally produce liquid. After the meat is fully cooked, add the marinade to the meat (mix the marinade packet according to the directions). Cover and cook for 2-3 minutes allowing the meat to absorb flavor, but leaving marinade in the pan.

Once the noodles are cooked, drain and return to pan. Add the meat & marinade mixture to the same pot as the egg noodles, mix & eat!

Chinese Chicken & Broccoli with Rice

Sunday, January 24, 2010






A simple "Chinese" dish to make at home.


What you need:

2 cups dry, fast cooking white rice
2 ½ cups water (1/2c set aside)
2 table spoons olive oil
2 heads broccoli
1 medium brown onion
2 boneless skinless chicken breasts (or beef )
1 package Kikkoman Beef & Broccoli mix or similar (and another 2/3c water)
Soy sauce (optional).

Directions:

Cut the broccoli into spears, cut onion into strips, set aside.

Cut the chicken into strips or bite size pieces. In a frying pan, add the olive oil and cook the chicken until it’s done.

While chicken is cooking, cook the rice according to the package—boil 2c water. When water boils, turn off and add 2c dry rice, stir and let stand for at least 5 minutes.

When chicken is done, add ½c water to pan and add the broccoli & onion. Cover, stirring occasionally til tender.

Mix the package with 2/3c water (if you don’t use the same brand, follow their instructions). Once the veggies are cooked, add the mixture in with them, coating evenly.

Serve over rice. Use soy sauce to add flavor.

Roast

Friday, January 22, 2010

For dinner I made a Boneless Chuck Roast with red potatoes.



What you need:

Chuck Roast
Red Potatoes, 4-6 scrubbed, and quartered
1 brown onion quartered
2-3 garlic cloves, sliced
1 cup red wine
Salt
Pepper
Italian Seasoning
1 tablespoon olive oil

Place roast in slow cooker. (You can also brown it in a pan to add more flavor to it before you put it in the slow cooker). Salt & pepper the roast. Add the potatoes around the roast.

In a pan, brown the onions & garlic in olive oil. Once browned, add the wine and a dash of Italian Seasoning. Bring to a boil, let boil for about one minute. Pour over roast.

Cook for 4-6 hours on high.

Mac 'n' Cheese

Thursday, January 21, 2010



This recipe was obtained from the Weight Watchers "Now & Later" recipe book. The recipe is meant to be halved and used for a "later" recipe, but I used the entire recipe so we could have left overs.

3/4 lbs elbow macaroni (I used the regular enriched stuff this time, 16oz bag)
1 lb ground skinless chicken breast (I used 20oz package of ground turkey)
2 tablespoons all-purpose flour
1 (12-ounce) can evaporated fat-free milk
1 (8-ounce) bag shredded low-fat Mexican cheese blend
1 cup frozen corn kernels, thawed
3/4 cup salsa
1 (4-ounce) can diced green chiles
4 scallions, chopped
1/2 teaspoon salt
1 small zucchini, shredded (I diced mine)
2 plum tomatoes, thinly sliced (I chopped)

1. Preheat the oven to 375, Spray a baking dish with nonstick spray.

2. Cook the macaroni according to the package directions, omitting the salt if desired.

3. Meanwhile, set a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring to break it apart with a wooden spoon, until no longer pink, 5 minutes. Stir in the flour; reduce the heat and cook, stirring constantly, 1 minute. Gradually stir in the milk until blended. Cook, stirring occasionally, until thickened, 2 minutes.

4. Drain the macarni in a colander, then rince under cold running water; drain again. Return the macaroni to the pasta pot. Add the chicken mixture, cheese, corn, salsa, chiles, scallions, and salt, stirring until the cheese melts.

5. Stir the zucchini into the pasta mixture and transfer to the prepared baking dish (I actually placed mine on top instead if in the mixture) transfer to the prepared baking dish; top with the tomatoes. Bake until hot and browned at the edges, 25 minutes. Let stand 5 minutes before serving.

Nutrition info (if followed by the ingredients that I didn't substitute): serving size 1 3/4 cups: 345 cal, 5 g fat, 2 g sat fat, 0 g transfat, 42 mg Chol, 793 mg Sod, 46 g Carb, 5 g Fib, 32 g Prot, 274 mg Calc. WW Points 7.

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