Spicy Beef-Noodle Bowl

Ingredients

• 1 lb. boneless beef sirloin steak, cut in thin strips
• 1 Tbsp. cooking oil
• 2 14-oz. cans reduced sodium beef broth
• 1/3 cup bottled peanut sauce
• 1-1/2 cups medium egg noodles (3 oz.)
• 2 cups broccoli florets
• 1/4 cup bias-sliced green onions (optional)

Directions

1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.

http://www.bhg.com/recipe/beef/spicy-beef-noodle-bowl/

Salmon Cakes

Description
These luscious cakes brim with the flavors of lemon and thyme. Serve them with a fresh salad or a favorite grain dish in Phases 2 and 3. If you don’t have leftover cooked salmon, simply season a 11/2-pound fillet with salt and pepper, place in a large skillet, add water just to cover, and poach until cooked through, about 8 to 10 minutes. Discard the skin, chop up the fish, and cool for 10 minutes before proceeding with the recipe.

Prep time: 10 minutes
Start to finish: 12minutes

Ingredients
1 large egg, lightly beaten
1/2 small red onion, minced
1 tablespoon fresh lemon juice
11/2 teaspoons dried thyme
11/2 teaspoons Dijon mustard
4 cups loosely packed chopped cooked salmon
1 teaspoon extra-virgin olive oil
1/4 cup reduced-fat sour cream
Salt and freshly ground black pepper

Instructions
Whisk together egg, onion, lemon juice, thyme, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large mixing bowl. Add salmon and gently stir together. Form into 4 patties, about 3/4 inch thick (cakes can be prepared up to 1 day ahead; wrap separately and refrigerate).
Heat oil over medium heat in a large cast-iron or nonstick skillet. Reduce heat to medium-low, lower salmon cakes into pan with a spatula, and cook until browned, cooking in batches if necessary, 5 minutes per side (because the cakes do not have bread crumbs, they may appear liquidy before they enter the pan). Serve warm with sour cream.

Nutritional Information:
350 calories
22 total fat (5 g sat)
3 g carbohydrate
34 g protein
0 g fiber
230 mg sodium

Walnut Chicken Breast Stir Fry

2 Servings

Ingredients
2 chicken breasts, skinless, boneless
2 tablespoons walnut oil
3 teaspoons low-sodium soy sauce
1/4 teaspoon ground ginger
1/2 red bell pepper
1/4 cup chopped walnuts
1/4 teaspoon garlic, minced
1/2 medium onion
1/4 cup reduced sodium chicken broth
1/2 package (4 ounces) broccoli flowerettes
1/2 green bell pepper
2 cups assorted greens

Instructions
In a large bowl, combine 1 tablespoon walnut oil and 1 1/2 teaspoons low-sodium soy sauce. Set aside. Cut the peppers and onion into 1 inch pieces. Cut the chicken breasts into 1 inch pieces. Add the chicken to the large bowl, stir to coat. Cover, then place in the refrigerator for 30 minutes.

While waiting; in a small bowl combine the ginger with the reduced sodium chicken broth, and the remaining low-sodium soy sauce. Set aside.

In a large skillet (or Wok), heat the remaining walnut oil over medium high-heat, when hot, but not smoking, add the chicken (discard all remaining marinade), cook until chicken is no longer pink.

Remove chicken, set aside. Now stir fry the onion and peppers until onion is tender, add the broccoli, cook until tender, add chicken and broth mixture, cook stirring constantly until chicken is brought up to desired serving temperature.

Turn off heat, add walnuts, and stir thoroughly. On 2 serving plates, divide the mixed greens evenly, and then pour walnut chicken mixture onto center of greens.

Nutritional Information:
240 calories
20 total fat (2 g sat)
25 mg cholesterol
7 g carbohydrate
12 g protein
3 g fiber

Sirloin Tip Marsala

2 tablespoons olive oil, divided
4 sirloin tip steaks (6 ounces each), trimmed
2-1/2 cups sliced mushrooms
1 medium yellow onion, sliced (about 1 cup)
1 medium green bell pepper, sliced (about 1 cup)
2/3 cup marsala wine or beef broth
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper

In a large skillet, heat 1 tablespoon of oil over medium-high heat until hot, but not smoking. Add steaks and cook, turning once, until meat is no longer pink, about 7 minutes. Transfer to a plate and cover with foil to keep warm.

In same skillet, heat remaining oil over medium heat. Add mushrooms, onion, and green pepper. Cook, stirring constantly, until tender, about 10 minutes.

Add wine and thyme to skillet; increase heat to medium-high. Cook, stirring until most of the liquid evaporates, about 3 to 5 minutes. Add parsley and black pepper.

Return steaks to skillet; cook until heated through, about 3 minutes. Place steaks on serving plates. Spoon vegetables on top. Serve immediately.

Balsamic Marinated Sirloin & Asparagus

1 1/4-pound boneless beef top sirloin steaks, cut 1-inch thick
1 pound fresh asparagus, trimmed
1/2 teaspoon salt
1/8 teaspoon pepper

Marinade Ingredients:

1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 1/2 teaspoons Dijon-style mustard
1 clove garlic, crushed
sugar substitute equal to 1 teaspoon

In small bowl, combine marinade ingredients. Place beef steak and 1/3-cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours; turn occasionally. Cover and refrigerate remaining marinade.

1. Meanwhile in large skillet, bring 1 inch of water to a boil; add asparagus. Reduce heat to medium-low. Cover and cook 2 to 3 minutes or until crisp-tender. Drain. In shallow dish, combine asparagus and reserved marinade; turn to coat. Set aside.

2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness; turn occasionally. During last 3 minutes of grilling, arrange asparagus on grid around steak. Grill 3 minutes; turn once.

3. Season steak and asparagus with salt and pepper. Carve steak crosswise into slices; serve with asparagus. Makes 4 servings.

ZESTY BEEF STIR-FRY

SERVINGS 6, COOK TIME 15 min., PREP TIME 10 min.

Ingredients:
1 1/2 lbs. flank steak, cut in half lengthwise

2 tbsp. vegetable oil

4 cups cut-up vegetables such as broccoli florets, carrot slices and pepper strips

1 tbsp. grated peeled ginger root

1 tsp. minced garlic

1 (12 oz.) jar prepared au jus or brown gravy

1/4 cup FRENCH'S® Classic Worcestershire Sauce

Directions:
SLICE meat thinly across the grain. Heat 1 tbsp. oil in large nonstick skillet or wok over high heat. Stir-fry beef in batches until browned, about 10 min. Remove from skillet.

STIR-FRY vegetables, ginger and garlic in remaining 1 tbsp. oil for 3 to 5 min. until vegetables are crisp-tender. Return beef to skillet.

STIR in gravy and Worcestershire. Cook until sauce thickens slightly and flavors are blended. Serve over cooked rice, if desired


Source www.frenchs.com

FRENCH'S® GREEN BEAN CASSEROLE

Ingredients:
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed*

1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Directions:
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

BAKE at 350°F for 30 min. or until hot.

STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Source- www.frenchs.com