Beef and Broccoli Stir-Fry

1/2 cup soy sauce
2 Tablespoons lemon juice
1 Tablespoon cornstarch
1 Tablespoon firmly packed dark brown sugar
1 clove garlic, crushed
1 teaspoon black pepper
2 Tablespoons vegetable oil, divided
2 lbs top sirloin, sliced 1/4-inch thick
1 medium onion, thinly sliced
2 medium heads broccoli
2 teaspoon grated fresh ginger root

In a small bowl, combine soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside.

Heat 1 Tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.

Heat remaining oil in skillet. Add onion and stir-fry for 5 minutes. Cut broccoli into florets (should yield about 4 cups) and add to skillet with 1/2 cup water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.

Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot.

Makes 6 servings


Mix 'n' Match

For a different taste, use 1/2 cup black bean sauce instead of the soy sauce in Step 1. Top the finished dish with toasted sesame seeds.

Slow-Cooker Pot Roast

2 Tablespoons unsalted butter
1 Tablespoon sunflower oil
1 large onion, cut into wedges
3 lb boneless top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 envelopes (1.4 ounces each) onion soup mix
1 Tablespoon cornstarch

Heat the butter and sunflower oil in a large skillet. Add the onion and beef. Brown the beef on all sides. Transfer the beef and onion to a slow cooker.

Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heatproof bowlor measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth.

Pour the soup mixture over the beef and vegetables in the slow cooker. Cover and cook on high until the meat is very tender, about 3 1/2 hours.

In a medium saucepan, combine the cornstarch and about 1 teaspoon water; stir to for a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy.


Mix 'n' Match

You can replace the onion soup mix with an herb soup or mushroom soup mix for a different flavor.

Crispy Ranch Chicken

2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 envelope (1 oz.) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken thighs (about 5 ounces each)

Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal. Parmesan and ranch salad dressing mix in a large bowl.

Place beaten egg whites in a medium bowl. Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.

Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.

Makes 4 servings


Helpful Tips

For a buttery taste, drizzle 1/4 melted butter over chicken before baking

Mix 'n' Match

For a different texture and flavor in the coating, substitute crushed corn flakes for the rice cereal in Step 1