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  1. #1
    Kelly
    Guest

    Default Dinner Made Easy

    Fajitas for Two



    Prep Time:20 min

    Start to Finish:20 min

    Makes:2 servings (2 fajitas each)



    1/2 lb boneless beef sirloin steak (1/2 to 3/4 inch thick)

    1 teaspoon vegetable oil

    4 teaspoons taco seasoning mix (from 1.25-oz package)

    2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed,

    well drained

    4 flour tortillas for soft tacos & fajitas (6 inch; from 10.5-oz

    package), heated

    1/2 cup Thick 'n Chunky salsa



    1. Heat closed contact grill 5 minutes. Brush both sides of steak

    with oil; rub with 2 teaspoons of the taco seasoning mix. Sprinkle

    vegetables with remaining taco seasoning mix.

    2. When grill is heated, place steak and vegetables on bottom grill

    surface. Close grill; cook 4 to 8 minutes or until desired beef

    doneness.

    3. Slice steak diagonally across grain into thin slices. Wrap steak

    and vegetables in warm tortillas; top with salsa.

    ------------------

    Grilled Chicken Fajitas



    Prep Time:20 min

    Start to Finish:1 hr 30 min

    Makes:4 servings



    1/4 cup lime juice

    1 tablespoon vegetable oil

    1 teaspoon chili powder

    1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch

    strips

    1 medium onion, cut into 1/4-inch slices

    8 flour tortillas (8 inches in diameter)

    1 cup salsa (any variety)

    1/2 cup guacamole, if desired



    1. Mix lime juice, oil and chili powder in shallow glass or plastic

    dish or heavy-duty resealable plastic food-storage bag. Add chicken

    and onion; turn to coat with marinade. Cover dish or seal bag and

    refrigerate at least 1 hour but no longer than 24 hours.

    2. Brush grill rack with vegetable oil. Heat coals or gas grill for

    direct heat.

    3. Remove chicken and onion from marinade; reserve marinade. Cover

    and grill chicken and onion 4 to 6 inches from medium heat 8 to 10

    minutes, brushing frequently with marinade and turning once, until

    chicken is no longer pink in center. Discard any remaining marinade.

    4. Divide chicken and onion among tortillas, placing in center. Fold

    one end of tortilla up about 1 inch over chicken mixture; fold right

    and left sides over folded end, overlapping. Fold remaining end down.

    Top with salsa and guacamole.

    -----------------------

    Sweet-and-Spicy Beef Fajitas



    Prep Time:10 min

    Start to Finish:15 min

    Makes:6 fajitas



    1 1/2 pounds beef boneless sirloin steak

    1 tablespoon vegetable oil

    3/4 cup salsa (any variety)

    1/3 cup ketchup

    1 to 2 tablespoons packed brown sugar

    1 tablespoon Dijon mustard

    6 flour tortillas (8 inches in diameter)

    Sour cream, if desired

    Shredded lettuce, if desired

    Chopped tomato, if desired



    1. Cut beef into beef strips. (Beef is easier to cut if partially

    frozen, about 1 1/2 hours.)

    2. Heat 12-inch skillet or wok over high heat. Add oil; rotate

    skillet to coat side.

    3. Add beef; stir-fry 2 to 3 minutes or until golden brown; drain.

    Stir in salsa, ketchup, brown sugar and mustard. Cook and stir 1 to 2

    minutes or until hot. Serve in tortillas with remaining ingredients.

    ---------------------

    Beef Fajita Bowls



    Prep Time:30 min

    Start to Finish:30 min

    Makes:4 servings



    1 cup uncooked regular long-grain rice

    1 pound boneless beef sirloin steak

    2 tablespoons vegetable oil

    1 flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut

    into 4x1/2-inch strips

    1 bag (1 pound) frozen stir-fry bell peppers and onions

    1/2 cup frozen whole kernel corn

    1 cup Thick 'n Chunky salsa

    2 tablespoons lime juice

    2 tablespoons chili sauce

    1/2 teaspoon ground cumin

    2 tablespoons chopped fresh cilantro



    1. Cook rice as directed on package.

    2. Meanwhile, cut beef with grain into 2-inch strips; cut strips

    across grain into 1/8-inch slices.

    3. Heat 12-inch nonstick skillet over medium-high heat. Add oil;

    rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2

    minutes on each side, adding additional oil if necessary, until

    golden brown and crisp. Drain on paper towel.

    4. Add beef to skillet; cook and stir over medium-high heat 4 to 5

    minutes or until beef is no longer pink. Remove from skillet.

    5. Add bell pepper mixture and corn to skillet; cook and stir 1

    minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-

    tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook

    2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro.

    Divide rice among bowls. Top with beef mixture and tortilla strips.







    Kelly in IL








  2. #2
    Kelly
    Guest

    Default Dinner Made Easy

    Salsa Fajita Beef



    Prep Time:20 min

    Start to Finish:25 min

    Makes:4 servings (1 1/3 cups each)



    2 to 3 tablespoons vegetable oil

    2 flour tortillas (8 inch; from 11.5-oz package), cut into 1/2-inch-

    wide strips

    1 lb boneless lean beef sirloin steak, cut into bite-size strips

    1 1/2 cups frozen bell pepper and onion stir-fry

    1 1/2 cups frozen corn

    1 1/2 cups Thick 'n Chunky salsa

    1 tablespoon sugar



    1. In 10-inch skillet, heat 2 tablespoons of the oil over medium-high

    heat. Add a few tortilla strips at a time; cook 1 to 2 minutes,

    stirring occasionally, until crisp (if necessary, add additional

    tablespoon oil); drain tortilla strips on paper towels.

    2. In same skillet, cook beef over medium-high heat 2 to 4 minutes,

    stirring occasionally, until browned. Stir in remaining ingredients.

    Reduce heat to medium; simmer 5 minutes or until vegetables are crisp-

    tender. Stir in tortilla strips.

    -----------------

    Beef Pasta and Green Beans



    Prep Time:5 min

    Start to Finish:30 min

    Makes:5 servings



    1 pound lean ground beef

    1 package Hamburger Helper beef pasta

    3 2/3 cups hot water

    2 cups frozen cut green beans

    1/4 cup grated Parmesan cheese, if desired



    1. Brown beef in 10-inch skillet over medium-high heat, stirring

    occasionally; drain.

    2. Stir in uncooked Pasta, Sauce Mix, hot water and beans. Heat to

    boiling, stirring occasionally. Reduce heat; cover and simmer about

    10 minutes, stirring occasionally, until beans are tender.

    3. Remove from heat; cover and let stand about 5 minutes or until

    sauce is as thick as you'd like, (sauce will thicken as it stands).

    Sprinkle with cheese.

    Simmer about 14 minutes.

    ----------------------

    Sweet-and-Spicy Beef Fajitas



    Prep Time:10 min

    Start to Finish:15 min

    Makes:6 fajitas



    1 1/2 pounds beef boneless sirloin steak

    1 tablespoon vegetable oil

    3/4 cup salsa (any variety)

    1/3 cup ketchup

    1 to 2 tablespoons packed brown sugar

    1 tablespoon Dijon mustard

    6 flour tortillas (8 inches in diameter)

    Sour cream, if desired

    Shredded lettuce, if desired

    Chopped tomato, if desired



    1. Cut beef into beef strips. (Beef is easier to cut if partially

    frozen, about 1 1/2 hours.)

    2. Heat 12-inch skillet or wok over high heat. Add oil; rotate

    skillet to coat side.

    3. Add beef; stir-fry 2 to 3 minutes or until golden brown; drain.

    Stir in salsa, ketchup, brown sugar and mustard. Cook and stir 1 to 2

    minutes or until hot. Serve in tortillas with remaining ingredients.

    ------------------------

    Italian Beef with Mashed Potatoes



    Prep Time:35 min

    Start to Finish:35 min

    Makes:4 servings (1 cup beef mixture and 1/3 cup potatoes each)



    2 teaspoons vegetable oil

    1 lb boneless beef sirloin, trimmed of fat, cut into thin bite-size

    strips

    1 can (6 oz) Italian-style tomato paste

    1 cup water

    1 packet (from 1.1-oz box) very-low-sodium beef-flavor bouillon

    1/2 teaspoon crushed red pepper flakes

    1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained

    1 1/3 cups Potato Buds mashed potatoes (dry)

    1 1/3 cups water

    1/3 cup fat-free (skim) milk

    1 tablespoon butter or margarine

    1/2 teaspoon salt



    1. In 12-inch skillet, heat oil over medium-high heat. Add beef; cook

    and stir about 5 minutes or until browned.

    2. In medium bowl, mix tomato paste, 1 cup water, the beef bouillon

    and red pepper flakes. Add tomato mixture and stir-fry vegetables to

    skillet. Cook about 3 minutes, stirring occasionally, until mixture

    boils. Cook 3 to 5 minutes longer or until vegetables are tender.

    3. Meanwhile, make mashed potatoes as directed on package, using 1

    1/3 cups water, the milk, butter and salt. Serve beef mixture over

    mashed potatoes.

    --------------------





    Kelly in IL








  3. #3
    Kelly
    Guest

    Default Dinner Made Easy

    Japanese Shrimp and Soba Noodles



    Prep Time:30 min

    Start to Finish:30 min

    Makes:4 servings



    8 ounces uncooked soba (buckwheat) noodles

    1 tablespoon vegetable oil

    1 pound uncooked medium or large shrimp, peeled and deveined

    2 cloves garlic, finely chopped

    1 tablespoon finely chopped gingerroot

    1 1/2 cups baby-cut carrots, cut lengthwise in half

    8 ounces green beans, cut in half

    1 can (14 1/2 ounces) chicken broth

    2 tablespoons soy sauce

    1 teaspoon sugar

    1 tablespoon lemon juice

    1 teaspoon cornstarch





    1. Cook and drain noodles as directed on package.

    2. Meanwhile, heat 12-inch nonstick skillet over medium-high heat.

    Add oil; rotate skillet to coat bottom. Add shrimp, garlic and

    gingerroot; cook and stir about 3 minutes or until shrimp are pink

    and firm. Remove from skillet.

    3. Add carrots, green beans, 1 cup of the broth, the soy sauce and

    sugar to skillet. Heat to boiling. Cover and cook over medium heat 4

    to 6 minutes, stirring occasionally, until vegetables are crisp-

    tender.

    4. Stir in shrimp and lemon juice. Mix cornstarch and remaining broth

    until smooth; stir into shrimp mixture. Heat to boiling, stirring

    constantly. Boil and stir 1 minute. Divide noodles among bowls. Top

    with shrimp mixture.

    -------------------

    Easy Ramen Noodle Bowl



    Prep Time:25 min

    Start to Finish:25 min

    Makes:4 servings



    1 lb boneless beef sirloin, cut into thin strips

    2 cups water

    1 package (3 oz) Oriental-flavor ramen noodle soup mix

    1 bag (1 lb) fresh stir-fry vegetables

    1/4 cup stir-fry sauce





    1. Spray 12-inch nonstick skillet with cooking spray; heat over

    medium-high heat. Cook beef in skillet 3 to 5 minutes, stirring

    occasionally, until brown. Remove beef from skillet.

    2. In same skillet, heat water to boiling. Break block of noodles

    from soup mix into water; stir until slightly softened. Stir in

    vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring

    occasionally, until vegetables are crisp-tender.

    3. Stir in contents of seasoning packet from soup mix, the stir-fry

    sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot.

    Serve in individual bowls.

    -------------------

    Honey-Garlic Shrimp and Linguine



    Prep Time:20 min

    Start to Finish:20 min

    Makes:4 servings



    1 package (9 oz) refrigerated linguine

    1 tablespoon water

    1/2 cup coarsely chopped red bell pepper

    1 bag (1 lb) frozen baby peas, carrots, pea pods and corn

    1 lb uncooked peeled deveined medium or large shrimp, thawed if

    frozen, tail shells removed

    1/2 cup roasted garlic and herb marinade (from 12-oz bottle)

    1 tablespoon honey



    1. Cook and drain linguine as directed on package; cover to keep

    warm.

    2. Heat water in 12-inch nonstick skillet over medium-high heat. Add

    bell pepper and frozen vegetables; cook 2 to 3 minutes, stirring

    frequently.

    3. Stir in shrimp. Cook, stirring frequently, until vegetables are

    crisp-tender and shrimp are pink. Stir in marinade and honey. Cook,

    stirring frequently, until thoroughly heated. Serve over linguine.

    --------------------

    Dijon-Dill Chicken and Noodles



    Prep Time:25 min

    Start to Finish:25 min

    Makes:2 servings (1 1/2 cups each)



    4 oz boneless skinless chicken breast, cut into thin bite-size strips

    1/2 cup chopped onion (1 medium)

    1 can (18.5 oz) Light vegetable and noodle soup

    2 tablespoons Dijon mustard

    1/8 teaspoon dried dill weed

    1/2 cup uncooked wide egg noodles (1 1/2 oz)

    2 cups fresh broccoli florets

    1 oz fat-free cream cheese



    1. In 12-inch nonstick skillet, cook chicken and onion over medium-

    high heat, stirring constantly, until onion is tender and chicken

    just begins to brown.

    2. Stir in soup, mustard and dill weed. Heat to boiling. Stir in

    noodles; return to boiling. Reduce heat to medium; cover and cook 6

    minutes, stirring occasionally.

    3. Add broccoli; cook uncovered 3 to 4 minutes longer, stirring

    frequently, until broccoli is crisp-tender. Stir in cream cheese

    until well blended.



    Kelly in IL








 

 

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