Mastering the 20 Minute Meal

1 lb. boneless skinless chicken breast, cut into 1-inch-wide strips
4 tspn teriyaki sauce
2 tspn cornstarch
2 tbsp peanut oil
½ lb snow peas
½ red or green pepper, sliced into strips
¼ lb mushrooms, sliced
4 garlic cloves, minced
1 8-oz can sliced bamboo shoots, drained
1 8-oz can water chestnuts, drained
¼ cup canned chicken broth
2 tbsp sesame seeds
3 green onions, sliced
1 tspn oriental sesame oil
Steamed rice

Mix the cornstarch with the teriyaki sauce. Coat the chicken with the mixture and marinate for at least 15 minutes.

Heat oil in wok or heavy large skillet over medium-high heat. Stir fry the snow peas, peppers, mushrooms and garlic for a minute, then add chicken (along with the marinade) and stir fry 3 minutes. Toss in the bamboo shoots and water chestnuts and stir fry until chicken is cooked,(should be white). Mix in chicken broth. Add sesame seeds and green onions; stir fry for another minute. Add sesame oil and toss to coat. You can serve this on top of the rice with soy sauce. WARNING: Some kids like their stuff on top and some kids like it on the side! Alternatively, you can quickly boil up some Chinese noodles and use instead of the rice.

Should make 4-6 servings

Posted by RobertinSeattle @ 10:38 AM  comments

There’s nothing like the smell of beef stew wafting through your house on a cold winter day. This recipe can be cooked in a slow cooker or more quickly in a big pot if you’re in a hurry. It can also be prepped and then put into the fridge for to heat up the next day. The beef can be replaced with turkey or chicken for a change.

¼ cup vegetable oil
1 ½ lbs stewing beef, cut into 1-inch cubes
¼ cup flour
2 large cloves of garlic, chopped fine
4 14-oz. cans beef stock or canned beef broth
1 12-oz. can V-8 or tomato juice
1 tbsp salt
1 tbsp pepper
1 tbsp sugar
1 tbsp thyme
1 tbsp oregano
1 tbsp Worcestershire sauce
4 bay leaves
3 lbs russet potatoes, peeled, cut into ½-inch cubes
1 large onion, chopped

1 cup coarse chopped celery

1 ½ cups baby carrots

2 tbsp chopped fresh parsley

Coat beef in flour. Heat the oil in a large pan over medium-high heat. Add coated beef and sauté until browned (approx. 5 minutes). Add the garlic and onion, sauté another minute. Place everything into your slow cooker and add beef stock, V-8, salt, pepper, sugar, thyme, Worcestershire sauce and bay leaves. Add vegetables (except the parsley). Stir to combine. Set for 4 – 6 hours.

(If you don’t want to use a slow cooker, place the meat and all the other ingredients into a large pot. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.)

Before serving, be sure to find and discard all the bay leaves! Scoop the stew into a serving bowl. Garnish with parsley and you’re ready to serve.

Should make 6-8 servings

Posted by RobertinSeattle @ 1:24 AM  comments

¾ lb. lean ground beef
¾ lb. ground Italian sausage

1 26-ounce jar marinara sauce
1 ½ cups water
½ cup finely chopped onion
2 garlic cloves, minced
1 1-lb. box no-cook lasagna noodles
1 15-ounce container part-skim ricotta cheese
1 cup mozzarella cheese, coarsely grated
1 cup grated Parmesan cheese

Preheat oven to 350°F. Sauté beef and sausage in a large skillet over medium-high heat in olive oil until cooked through, mixing in the chopped onion and garlic (about 5 minutes).

Mix spaghetti sauce and water in a large bowl. Cover the bottom of a 13x9x2-inch glass baking dish with 1 cup of sauce. Arrange 3 noodles on the sauce sauce. Spread 1/3 of ricotta over noodles. Then spread 1/3 of mozzarella cheese, 1/3 of the meat mixture and 1/4 cup Parmesan cheese over the ricotta. Top with another cup of sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Place a final layer of noodles on top and pour the remaining sauce over the noodles. Sprinkle with remaining Parmesan. Cover with foil. Place on middle rack.

Bake 45 minutes until noodles are tender and lasagna is completely cooked; uncover and cook additional 15 minutes. Remove from oven and let stand at least 15 minutes before cutting into squares for serving.

Should make 8 servings

Posted by RobertinSeattle @ 1:51 AM  comments

Well, we just came off the Christmas holidays and cooked a lot of turkey! Of course, Grandma was here from Louisville visiting the kids so it was a great excuse to make lots of everything. Anyway, with a 20-pound turkey, we ended up with a lot of tasty meat, even after more turkey dinners and turkey sandwiches. So… time for Turkey Noodle Soup! With some fresh-baked bread or popovers, a hearty winter meal.

1 ½ - 2 lbs. cooked, diced turkey (or chicken) meat
2 14-oz. cans Cream of Chicken soup
4 14-oz. cans Chicken Stock
1 cup baby carrots
½ cup finely chopped celery
¼ cup finely chopped onion
¼ cup finely chopped parsley
1 12-oz. package of wide egg noodles
2 tbsp butter (¼ stick)
Salt and pepper to taste

I like to toss everything into a large slow-cooker, stir it all together and set it for 6 hours. If you don’t have a slow cooker, bring the stock and the cream of chicken to a boil and add in the meat to cook completely. Lower to a simmer and add in the other ingredients, stirring thoroughly. Soup’s on in 30 minutes.

Should make 8 servings

Posted by RobertinSeattle @ 1:24 AM  comments

Combine meat, egg, crumbs and cheese in medium bowl. Add salt and pepper to taste. Roll into 1½ -inch meatballs. Drop the meatballs into a boiling pot of water and cook for 2 – 3 minutes until lightly cooked and formed. Heat oil in heavy large skillet over medium-high heat. Add meatballs and cook until brown.

Warm Spaghetti Sauce in small saucepan over low heat. Pour sauce over spaghetti and meatballs. Serve warm with fresh grated Parmesan Cheese.

Should make 4 servings

Posted by RobertinSeattle @ 4:32 PM  comments