Mongolian Beef Recipe

Mongolian Beef
1 tbsp cornstarch
3/4 cup reduced sodium chicken broth
2 tbsp reduced sodium soy sauce
1 tbsp hoisin sauce
2 tsp sesame oil (I used olive oil and sesame seeds instead because I forgot to buy it)
1 lb. boneless beef top sirloin steak, cut into thin strips (I used london broil instead, it was on sale!)
1 tbsp olive oil, divided
5 green onions, cut into 1 inch pieces (I diced them instead to help hide them from the kids)
2 cups hot cooked rice (I added a diced carrot in pot while rice cooked to add a veggie and also thinking ahead to leftovers I can use later on.....freeze leftover rice w/ carrots, comes in handy for a quick homemade Chicken 'n Rice Soup later!)

In a small bowl, combine the cornstarch and chicken broth until smooth. Stir in soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1 1/2 tsp hot olive oil until no longer pink. Remove and keep warm.

In the same skillet, stir-fry the onions in remaining olive oil for 3-4 min. or until crisp tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat; ad beef and heat through. Serve over rice. Yield: 4 servings

Mongolian Beef, Brown Rice & Carrots, Fried Shrimp

Southwestern Chicken Salad Recipe

Southwestern Chicken Salad
2 flour tortillas (6 inches), cut into 1/2 inch strips
Butter-flavored nonstick cooking spray
1 lb. boneless skinless chicken breasts, cut into 1 in. cubes
1 tsp olive oil
6 cups ready-to-serve salad greens
1 can (15.25 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained (I'm using reduced sodium)
2 cups chopped tomatoes, divided
1 medium green pepper, diced
1/2 cup cubed jicama or sliced water chestnuts (I'm using jicama)
1/3 cup chopped green onions
1/2 cup shredded reduced-fat cheddar cheese (I'm just using regular cheddar)
2/3 cup fat-free ranch salad dressing
4 tsp barbecue sauce

Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake @ 350 for 4-5 min. or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.

Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings

Southwestern Chicken Salad
(BBQ Ranch Dressing not shown in pic)