Thursday, May 28, 2009

Beef and Broccoli

Prep/Cook: 25 minutes


1 lb. boneless beef sirloin steak OR beef top round steak, 3/4" thick
1 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup (Regular or 25% Less Sodium)
3 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. garlic powder
1/4 tsp. crushed red pepper
3 cups fresh or frozen broccoli flowerets
4 cups hot cooked rice


Slice beef into very thin strips.

Heat oil in skillet. Add beef and stir-fry until browned and juices evaporate.

Add soup, soy, vinegar, garlic powder and pepper. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice.

Tip: To make slicing easier, freeze beef 1 hr.

Serving Suggestion: Serve with glazed baby carrots: steamed carrots with a touch of butter, brown sugar and cinnamon. For dessert serve chocolate ice cream.

This is a recipe from Cowbell's Kitchen.

Celery-Stick Fingers and Dip

Prep: 5 min.

Bake: 15 min.


1 8-oz. package cream cheese

3/4 cup salsa

8 oz. grated Cheddar

8 celery stalks, cut into 3-inch-x-1/2-inch lengths

1/2 cup sliced almonds

1. Preheat oven to 350°F. Reserve 1 Tbsp. cream cheese and spread remaining cream cheese evenly in an 8-inch square baking dish. Spread salsa over cream cheese. Sprinkle with grated Cheddar. Bake until cheese is melted, about 15 minutes. Let cool slightly.

2. Place a dab of cream cheese on one end of each celery stick and press a sliced almond into cream cheese. Arrange celery fingers on platter and serve with hot dip.

One of the many recipes I have tried from All You Magazine.

Wednesday, May 27, 2009

Sausage and Roasted Pepper Pasta

Prep: 25 min.

Cook: 15 min.

Serves: 6


1 lb. penne

1 1/4 cups broccoli florets

3 Tbsp. olive oil

4 links hot or sweet turkey sausage

1 cup chopped jarred roasted red bell peppers

2 Tbsp. chopped fresh parsley

1/2 tsp. salt

1/8 tsp. hot red pepper flakes

1. Cook pasta in a large pot of boiling salted water according to package label directions, adding broccoli for last 3 minutes of cooking. Drain well in a colander.

2. In a medium nonstick skillet warm 1 Tbsp. olive oil over medium-high heat. Add sausage and cook, turning frequently, for 10 to 12 minutes, or until well browned and cooked through. Transfer sausage to a cutting board. When cool enough to handle, cut sausage crosswise into 1/2-inch-thick slices.

3. Return pasta and broccoli to cooking pot and add sausage, roasted peppers, remaining olive oil, parsley, salt and pepper flakes. Toss to combine well; serve hot.

Kitchen tips

Get saucy. If you prefer more of a sauce, reserve 1 cup of the pasta cooking water before draining the pasta and broccoli. Add the cooking water just a few tablespoons at a time to the pasta when tossing it with the other ingredients.

Add some cheese. To give the dish extra bite, sprinkle grated Parmesan or Romano on top just before serving.

A recipe I got from All You Magazine.