Garlic Chicken Stir Fry

·         1 lb. Boneless skinless chicken breast cut into cubes

·         1 tbsp + 1 tsp Olive oil divided

·         1 Yellow bell pepper sliced

·         1 c Sliced mushrooms

·         2-3 c Broccoli Florets

·         4 Cloves garlic minced

·         Salt and pepper to taste

·         1 tbsp Soy sauce

·         ¾ c. Chicken broth

·         1 ½ tsp Sugar

·         2 tsp Sesame oil

·         2 tsp Cornstarch

How To Make Garlic Chicken Stir Fry

1.      Heat 1 tbsp of olive oil in a skillet over medium-high heat.

2.      Add the broccoli, sliced mushrooms and yellow bell pepper to the heated skillet, and cook for 5-6 minutes until the vegetables begin to become tender. Remove the vegetables, cover them and set aside for later.

3.      Place one teaspoon of olive oil in the heated skillet, and add the chicken breast pieces. Cook until the chicken is no longer pink in the center and cooked through. Add salt and pepper to taste.
Mix the vegetables back into the skillet.

4.      In a separate bowl, combine the soy sauce, sugar, chicken broth, sesame oil and cornstarch, and mix well.

5.      Pour the sauce over the chicken and vegetables in the skillet, and stir to coat. Cook for 2-3 minutes until everything is coated well and the sauce has thickened.

6.      Serve over white rice if you desire.

Dump and Bake Meatball Casserole

·         1 Bag frozen meatballs defrosted

·         1 Jar marinara or spaghetti sauce

·         3 Cups of water

·         1 Box Bowtie pasta

·         1 tsp. Italian seasoning

·         1 ½ C. Mozzarella cheese

·         ¼ C. Parmesan cheese grated

How To Make Dump and Bake Meatball Casserole

1.     Preheat the oven to 400 degrees.

2.     Add the meatballs, jar of sauce, water, pasta an Italian seasoning to a high sided oven-proof pot or skillet. Stir to combine.

3.     Bake covered for 35 minutes.

4.     Top with cheeses and bake for an additional 10-15 minutes. Let sit for 10 minutes before serving.

Chinese Pepper Steak

INSTRUCTIONS

1. In a large skillet heat 1 tbsp vegetable oil over medium-high heat. Add the steak to the pan and cook for 5-6 minutes or until lightly browned. Remove from skillet and place on a plate.

2. Add 1 tbsp vegetable to skillet. Add the peppers and onions and cook for 3-4 minutes or until tender. 

3. Add cooked steak back into the skillet.3

4. Meanwhile add garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and corn starch to a medium bowl. Stir until well combined and add to the skillet.

5. Bring to a simmer and cook for 4-5 minutes until the sauce begins to thicken.

6. Serve hot over rice and garnish with sesame seeds. Enjoy!

7. Partially freeze the steak for 1-hour before slicing. This will make it easier to cut the steak into super thin slices for the most flavor.

8. Sear the steak in 2 separate batches. This will allow the steak to brown and not steam.

Beef and Cheese Mexican Sanchiladas

Ingredients:

For the Beef Filling:

1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, drained
1 (4 oz) can diced green chilies
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste

For the Sauce:

2 cups enchilada sauce (store-bought or homemade)
1/2 cup sour cream
For the Assembly:
12 small corn tortillas
2 cups shredded Mexican blend cheese
Chopped fresh cilantro (for garnish)
Sliced jalapeños (optional, for garnish)

Instructions:

1.Prepare the Beef Filling: In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Drain any excess fat.
2.Add the finely chopped onion and minced garlic to the skillet with the cooked beef. Sauté for a few minutes until the onion is translucent.
3.Stir in the diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
4.Make the Sauce: In a separate bowl, mix the enchilada sauce and sour cream until well combined. This will be your delicious sauce for the Sanchiladas.
5.Assemble the Sanchiladas: Preheat your oven to 350°F (175°C). Take each corn tortilla and spoon a generous portion of the beef filling into the center. Sprinkle some shredded cheese on top of the beef.
6.Roll up the tortilla tightly and place it seam side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas.
7.Pour the enchilada sauce mixture evenly over the rolled tortillas. Make sure they are well coated.
8.Sprinkle the remaining shredded cheese over the top.
9.Bake: Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the sanchiladas are heated through.
10.Garnish and Serve: Remove the foil and bake for an additional 5 minutes to lightly brown the cheese. Garnish with chopped cilantro and sliced jalapeños, if desired.
11.Serve: Serve your Beef and Cheese Mexican Sanchiladas hot. They are great with a dollop of sour cream and a side of guacamole or salsa.