Chicken and Broccoli Stir Fry

Source: Everyday Food Magazine

Servings: 4
Total Time: 25 minutes
Nutrition per serving (not including rice): 295 cal; 17g fat (3g sat); 25g protein; 12g carb; 3g fiber

Ingredients: 
2 T soy sauce
2 T rice vinegar
2 T oyster sauce
1 T cornstarch
1 t toasted sesame oil
2 T vegetable oil
1 lb boneless, skinless chicken thighs, cut into 1/2-inch strips
3 T minced fresh ginger (I used the bottled ginger to save time)
2 cloves garlic, minced (again, i use the bottled kind)
2 scallions, thinly sliced
1 bunch broccoli, cut into small florets
cooked white or brown rice, for serving

Directions:
1. In a wok, heat vegetable oil over high heat. Add chicken and cook until browned, 10 minutes.

2. Meanwhile, whisk together soy sauce, vinegar, oyster sauce, cornstarch and sesame oil.

3. Once chicken is browned, add ginger, garlic, scallions and broccoli to wok and cook until broccoli is bright green, 3 minutes.

4. Add 1/4 cup water, scarping up brown bits.

5. Stir in soy sauce mixture and cook until thickened, about 1 minutes.

Verdict:
This was super yummy and super easy. It looks like a lot of ingredients, but it's all stuff that I typically have on hand. The sauce was really good. I was a little scared at all the ginger, especially using the bottled kind, but it was a really good flavor. I'll definitely be making this again. Both kids ate it up.

Beef Satay with Peanut-Ginger Ramen

Source: Everyday Food Magazine

Servings: 4 - 2 adults and 2 kids, not 4 adults though
Total Time: 25 minutes including marinating
nutrition per serving (not including cucumber): 443 cal; 18g fat (5g sat); 33g protein; 39g carb; 5g fiber

Ingredients:
3 T soy sauce, divided
2 T lime juice, divided
1.75 t sugar, divided
2 t grated fresh ginger, divided
1 lb flank steak, thinly sliced across the grain
1/3 c creamy peanut butter
2 packages (3 oz each) Ramen noodles, cooked according to package & seasoning discarded
thinly sliced cucumber, for serving

Directions: 
1. Soak 12 wooden skewers in water for 15 minutes. In shallow dish combine 1 T soy sauce, 1 T lime juice, 1 t ginger and 1 t sugar. Add beef, toss, and let sit for 10 minutes.

2. Meanwhile, in a blender, puree 1 T lime juice, 3/4 t sugar, 1 t ginger, 2 T Soy sauce with peanut butter and 1/3 cup water.

3. Heat grill or grill pan to med-high. Grill beef until charred and cooked through 3-4 minutes per side.

4. Toss Ramen with peanut-ginger sauce.

5. Serve with beef and cucumber.

Verdict:
I thought this was ok. Dave and the kids really liked it. I may have liked it more if one, I hadn't overcooked the meat and two, it was warm when I ate it. These days by the time I sit down with my plate after getting everyone elses, my food is cold. One day I'll get hot food again. It was really easy and the noodles were really good, but pretty peanut-y. I'll probably make it again.

Beef Macaroni

Source: simplyrecipes.com

Servings: 4-6
Total Time: 20 minutes
Nutrition per serving (based on 4 servings): 442 cal; 6 g fat; 61g carb; 35g protein; 5g fiber

Ingredients:
1 lb ground beef
1 yellow onion, chopped
1/2 t seasoned salt (I used lawry's)
Dash crushed red pepper
1/2 t celery seed
1-28oz can diced tomatoes (I used 2-14.5 oz can tomatoes with green peppers)
2 T Worcestershire sauce
1/4 cup chopped parsley
2 cups uncooked macaroni

Directions:
1. Cook macaroni according to package.

2. In a skillet, brown beef in a tablespoon of olive oil. Once browned, add onion and cook until soft.

3. Add crushed red pepper, seasoned salt, celery seed, Worcestershire and canned tomatoes. Simmer for 5 minutes.

4. Add cooked, drained macaroni and parsley. Simmer an additional 5 minutes.

Verdict: 
This was better than I thought it would be. I knew the kids would love it, and they did. But i'm surprised at how much I liked it. And looking back at the picture, I realize I forgot the parsley, and it was still really good. My parents first made this for the kids when Dave and I were in Mexico and they told me how much they liked it. I'm just now getting around to making it and am now wondering why I waited so long. It's a great alternative to regular spaghetti and will definitely have a place in our future menus!