Beef and Broccoli Stir-Fry

Jennifer S.

2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain
2 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided
5 cup(s) broccoli, florets (about a 12 oz bag)
1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup low-sodium soy sauce
1/2 cup water


* On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

* Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

* Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

* In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

* Return beef and accumulated juices to pan; toss to coat. Serve.

Chicken, Potato and Vegetable Bake

Jennifer S.

6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 lb. Yukon gold potatoes (about 3), peeled, cubed. OR try red baby potatoes, OR sweet potatoes, OR combine any of the above.
3 carrots (1/2 lb.), coarsely chopped
1 onion, coarsely chopped
3/4 cup Light Zesty Italian Dressing
2 Tbsp. Grated Parmesan Cheese

HEAT oven to 400°F.
PLACE vegetables in large baking dish, top with chicken; drizzle with dressing.
BAKE 1 hour or until chicken is done.
SPRINKLE with cheese.

Chicken a la King

Jennifer S.

1/3 cup Light Miracle Whip Dressing
2 Tbsp. flour
1 cup fat-free milk
12 oz. Oven Roasted Chicken Breast, cut into strips
1 cup each: sliced mushrooms and frozen peas
1/2 of a medium red bell pepper, chopped
Dash black pepper
2 cups uncooked instant white rice, prepared as directed on package

MIX dressing, flour and milk in medium microwaveable bowl. Microwave on HIGH 3 to 4 min. or until sauce is thickened, stirring after 2 min.
STIR in all remaining ingredients except rice. Microwave on MEDIUM (50% power) 10 min. (or cook in saucepan on medium heat on stove top) until heated through, stirring every 4 min.
SERVE over hot cooked rice.

A.1. Chili

Jennifer S.

1-1/2 lb. lean ground beef
1 large green pepper, chopped
1 large onion, chopped
1 clove garlic, minced
3 Tbsp. chili powder
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
1 can (15.5 oz.) kidney beans, drained
1/3 cup A.1. Original Steak Sauce

BROWN meat with peppers, onions and garlic in large saucepan. Stir in chili powder; cook and stir 1 min.
STIR in tomatoes and water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
ADD beans and steak sauce; mix well. Simmer, covered, 5 min.

Top each serving with 2 Tbsp. Shredded Cheddar Cheese and 1 Tbsp. Reduced Fat or Light Sour Cream.

Chicken Cacciatore Pronto

Jennifer S.

1 Tbsp. Light Zesty Italian Dressing
8 bone-in chicken thighs (1-1/2 lb.), skin removed
2 small red peppers, chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/3 cup tomato paste
3 cloves garlic, minced
1/2 lb. whole wheat spaghetti, uncooked
1/4 cup Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally.
STIR in next 4 ingredients; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally. Meanwhile, cook spaghetti as directed on package.
REMOVE skillet from heat. Add Parmesan to chicken mixture; stir. Sprinkle with mozzarella; let stand 5 min. or until melted.
DRAIN spaghetti; place on platter. Top with chicken and sauce.

Spicy Southwest Bean & Corn Salad

Jennifer S.

1/2 cup Light Ranch Dressing
1/4 tsp. hot pepper sauce
1 pkg. (10 oz.) torn mixed salad greens
1 can (15 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn, thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup tomato, seeded and diced
1/2 cup Shredded Cheddar Cheese

MIX dressing and hot pepper sauce.
TOSS greens with beans and vegetables in large bowl.
ADD dressing mixture; toss to coat. Top with cheese.
For a complete meal you can also add baked chicken breast cut into strips.

A quick way to enjoy your favorite salad on-the-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up! Wrap in plastic wrap and refrigerate until ready to serve. This is also a great way to use leftover salad.

Herbed Tomatoes, Chicken & Rice

Jennifer S.

1/4 cup Light House Italian Dressing
4 small boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can (28 oz.) Italian stewed, diced tomatoes, undrained
1 cup water
2 cups instant brown rice, uncooked
1 cup Shredded Mozzarella Cheese
1 fresh tomato, chopped
2 Tbsp. chopped cilantro

HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.

ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.

COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.

IF you can't find Italian stewed tomatoes add 2 tsp. dried rosemary or thyme with the canned tomatoes

Beef-Fried Rice

Jennifer S.

1 lb. boneless beef sirloin steak, thinly sliced
2 cups frozen stir-fry vegetables
1 cup fat-free reduced-sodium chicken broth
Add 1/2 tsp. each garlic powder and ground ginger along with the chicken broth.
3 Tbsp. Light CATALINA Dressing
2 Tbsp. lite soy sauce
2 cups instant brown rice, uncooked
1 can (11 oz.) mandarin oranges, drained
1/3 cup chopped green onions

COOK meat in nonstick wok on high heat 3 min. or until evenly browned, stirring occasionally.

ADD next 5 ingredients; stir. Bring to boil; cover. Simmer 5 min. Remove from heat.

LET stand 5 min. Add oranges and onions; fluff with fork.


Note
If you don't have a wok, you can use a large skillet sprayed with cooking spray instead.

Easy Pasta Salad

Jennifer S.

2 cups rotini pasta, uncooked, whole wheat if you can find it
2 cups fresh broccoli florets
1 cup halved cherry tomatoes
1/4 cup sliced black olives
1/3 cup Light Italian Dressing
1/4 cup Reduced Fat Parmesan Cheese

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.

ADD remaining ingredients; mix lightly.

REFRIGERATE several hours or until chilled.

Veggie Pasta Primavera

Jennifer S.

1 lb. whole wheat linguine, uncooked
1 pkg. (10 oz.) baby spinach leaves
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 jar (8 oz.) sliced mushrooms, drained
1 tub (8 oz.) Garden Vegetable 1/3 Less Fat than Cream Cheese
1/2 cup milk
2 Tbsp. finely chopped fresh basil
1/4 cup Grated Parmesan Cheese

COOK pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms for the last 5 min. Drain in colander.

MEANWHILE, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.

RETURN pasta mixture to pan. Add basil; mix lightly. Sprinkle with Parmesan.