Beef-Broccoli Stir-Fry

There is always ways to improve things and of course you find this out after the fact. Like I've said before, I try recipes the way they'Re written the first time, then take notes when I eat them to make changes an add or subtract what I think should make it taste better the next time, or sometimes even make me want to eat it again. Sometimes I try things a few times, just to make sure I really don't like it before I give up on it. So far this week, we've had a couple different things that we really liked! but still could be improved upon, to us. You may think differently. Take my suggestions with a grain of salt (literally), and see for yourself, you may like the original recipe better.

We tried a "southwestern turkey burger", that was ok, but the additions may make it awesome. I didn't get a chance to do it for the blog, because Husband was working on it before I knew it. I will do it next time, though.

I made the broccoli beef a few nights ago and it was great. The only thing I would change is that I may marinate the meat longer. I had planned on making spaghetti squash instead of actual pasta, but since I had never used it before, I didn't realize that I needed to bake it first to get the "noodles" out of it. So that will be my first addition, and I will post reports on that when I try it. I may also use more garlic, but that's a personal preference. We like a lot of garlic. This made the house smell amazing.

Feel free to let me know what additions that you made and how they worked out for you. I really look forward to hearing from you, really!

This recipe is from Diabetic Living online, too. I'm telling you that they have fantastic recipes.

Beef-Broccoli Stir-Fry
Makes 4 - 1 1/4 cup stir fry and 1/2 cup spaghetti

 Ingredients:

2 TB reduced-sodium soy sauce
1 TB cornstarch
1TB white vinegar
1TB grated fresh ginger
1/4 tsp crushed red pepper
2 clove garlic, minced (I used 3)
12 oz. boneless beef top sirloin steak
1 small bunch broccoli (about 1#)
2 tsp cooking oil (split)
2 medium carrots, bias sliced, 1/8 inch thick
3/4 cup reduced-sodium beef broth (as in previous recipes, I use Better Than Bullion, it gives it a richer flavor and you can adjust it)
4 green onions, bias sliced
2 cups hot cooked spaghetti squash or angel hair pasta

DIRECTIONS:
For marinade,  in a medium bowl (I actually used a large zip lock bag)' combine soy sauce, cornstarch, vinegar, ginger, crushed red pepper, and garlic.

Trim fat from meat. Cut meat across the grain into 1/8 inch thick slices.

Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade,

Meanwhile, cut broccoli florets from stems. If desired, peels stems. Cut stems into 1/4 inch thick slices.

In wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add meat; cook and stir in hot oil for 2 to 3 minutes or until. Slightly pink in the center. Remove meat from wok or skillet.

Add the remaining teaspoon to the hot wok or skillet. Add broccoli and carrots; cook and stir for 1 minute.

Add beef broth; cook and stir for 5 to 7 minutes or until vegetable are crisp-tender, stirring to scrape up any browned bits from the bottom of wok or skillet.

Return cooked meat to wok or skillet.

Add green onions; heat through.

Serve immediately over hot cooked spaghetti squash or pasta.

Per serving: 205 calories, 6 grams total fat, (1g sat. Fat), 40 mg chol., 659 mg sodium, 17 g card (4 g fiber), 22 G protein

Diabetic Exchanges: fat: .5; starch: 1; vegetables: 1; lean meat: 2.5

Tuscan Ravioli Stew

I got some new cookbooks right after the New Year started, and I spent 3 days going through them and marking what I would like to try. Then, I handed them off to the husband and told him to pick three-five meals he wanted to try and I would pick up the stuff for them when I went shopping. So he did. And all was well.

The first book we deicded to try (and remembered to take pictures of) is Our Best Diabetic Living Recipes. I picked this one up for several reasons: One, I have loved the recipes I've tried out of the magazine so much so far; Two, the other book I wanted was not available; and Three, the pictures were pretty. I made a very good decision. The first recipe we tried was this stew/soup. Now, I've never cooked or even eaten Broccoli Rabe (which I have also seen spelled raab), so I was a little unsure how it was going to taste or even how to cut it up. But this was by far, one of the best soup/stews that I have ever eaten, and it was easy to make. Another thing that we think helped, was freshly grated Asiago cheese. Instead of buying that prepackaged stuff, we went to New Seasons and got a big hunk of it and grated it ourselves. And then we started using it on everything. See what you think.

Totally worth every penny and the time and effort

Tuscan Ravioli Stew
makes 4 servings

Ingredients:
1 Tablespoon olive oil
1 large leek, thinly sliced (about 1/2 cup)
3 cloves garlic, minced
1 14 1/2 oz. no-salt added stewed tomatoes, undrained*
1 14 oz. can beef broth**
3/4 cup water
1/4 teaspoon crushed red pepper
5 cups coarsely chopped broccoli rabe or Swiss chard (about 6 oz)
1 9 oz. package refrigerated chicken or cheese filled ravioli***
1 Tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
Fresh rosemary sprigs (optional)****
1/4 cup finely shredded Asiago Cheese

1. In a large saucepan, heat oil over medium heat. Add leek and garlic; cook about 3 minutes or until tender, stirring occasionally. Stir in undrained tomatoes, beef broth, the water, and if desired, crushed red pepper; bring to boiling.

 

2. Stir in broccoli Rabe, ravioli and rosemary. return to boiling; reduce heat. Cover and simmer for 7 to 8 minutes or until broccoli rabe and ravioli are tender. Ladle into shallow bowls. If desired, garnish with rosemary sprigs. Top individual servings with Asiago cheese.

 

*I used cut up stewed tomatoes, rather than whole stewed tomatoes

**Again, I used Better Than Bullion, it just has better flavor and you don't have to worry about waste

***We bought our fresh ravioli at New Seasons, but couldn't decide on a flavor, so we got Cheese, artichoke and olive; and chicken mushroom, I think. Both were fantastic. I highly suggest freshly made (like that day, if you can), it takes less time to cook, and the flavors are usually amazing.

****Fresh Rosemary tastes great. Problem is? I don't like sticks in my food. The dried spices are easy to grind down and still have that flavor, so that's what I do. But I don't need it as a garnish. All it is, is for looking anyway, so unless you're having the queen for dinner, I wouldn't worry about it.

 

How fabulous and tasty does this look to you?

Chicken Cordon Bleu

I am not a big fan of Swiss cheese. I only eat it in a few things - Reuben Sandwiches and this recipe. The husband seems to like it no matter what, but I just think it has the wrong taste for me. I am broadening my horizons with cheese, don't get me wrong, but as a girl raised on American cheese, this always tasted a little weird to me.

That said, I got this recipe from dLife. And it's really tasty. We use Black Forest Ham, and a fairly high quality (and sometimes, Guyere) Swiss. We have also finally been able to afford Foster Farms chicken, instead of the icky stuff (fatty, and veiny) that comes in a bulk bag. Things are starting to taste better! This is a fairly easy recipe to make, and we served it with lightly steamed broccoli. Fabulous dinner!

Chicken Cordon Bleu
(Makes 8 servings)

Ingredients
8 oz boneless skinless chicken breasts (4 small)
2 oz sliced, smoked ham , cut in half
2 oz Cheese, Swiss, reduced fat, thin slice, cut in half
1 eggs, beaten
2 tbsp white all purpose flour
1 cooking spray
1/3 cup fresh chopped onion*
2 1/2 oz Soup, cream of chicken, condensed, canned (1/4 can)

 
 1. Flatten each piece of chicken to about 1/4-inch thickness by placing the chicken breasts in between 2 sheets of heavy duty plastic wrap and then using a meat mallet or rolling pin to flatten them out.

2. Next, place one-half slice each of ham and cheese in the center of each chicken breast half. Roll up lengthwise, and then secure with wooden toothpicks.

 

3. Preheat your oven to 350 degrees F. Dip each chicken roll in egg and then dredge in flour. Place the chicken rolls seam side down into a shallow casserole dish coated with cooking spray.

4. Bake for 20 minutes. While baking, combine the onion and soup, stirring well. After the first 20-minute baking period, pour the soup mixture over the chicken and then continue to bake for an additional 15 minutes, or until the chicken is done.

*If you prefer, mushrooms may be substituted for the onion in this recipe.

Yummy!