Chicken Noodle Letuce Cups

I made these for dinner last night and all the kids had fun helping me cut the veggies and put it all together and on the table. Zoe, Austin & I really liked them. Makayla mostly liked them & Holden wouldn't try them at all. As a shortcut, we used leftover rotisserie chicken, shredded.

2 (8oz) skinless boneless chicken breasts

2 tsp olive oil

sea salt & black pepper

1 Tbsp sesamie seeds

1 Tbsp honey

1 bundle dried fine Chinese egg noodles or rice noodles

1/2 cucumber

2 small carrots, pealed

1 cup snow peas

2 scallions, trimmed

1/3 cup cilantro leaves

Juice of 1 lime

1 tsp soy sauce

1 head Bibb lettuce

Optional garnish: 1 red chili pepper, finely sliced

Cook the Chicken: Get your barbecue hot. If cooking indoors, put the grill pan on high heat. Score the chicken breasts with a sharp knife at 1-inch intervals to help them cook more quickly and evenly Drizzle with olive oil; add a pinch of salt & pepper. Cook, turning occasionally, for 10 minutes, or until golden and cooked through. Coat the chicken with sesamie seeds and honey. Move to a cutting board, then use 2 forks to shred the chicken.

Make the noodle salad: Meanwhile, cook the noodles according to package directions and rain well. While they're cooling, quarter the cucumber lengthwise, scrape out the seeds, then finely slice Use your vegetable peeler to cut the carrots into ribbons. Slice the snow peas in half, and finely slice the scallions. Toss veggies with cold noodles, cilantro, lime juice , and soy sauce. Peel whole leaves off the lettuce head, wash, and spin dry (or place between 2 paper towels).

Assemble the cups: Take everything to the table and let the family build their own lettuce cups.

Thai Chicken Tacos

This was a good way to use up some cabbage. It comes from Better Homes & Gardens. For the most part, it was well received by the family.

1 lime halved (about 1 Tbsp. lime juice)
1 lb. boneless, skinless Chicken breast cut into 1/2-3/4 inch pieces
1/4 C. chopped cilantro
1 large shallot finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce (I used oyster sauce. Hoisin sauce would work too)
2 tsp. soy sauce
1/2-1 tsp. crushed red pepper. (I used less than 1/2 because of the kid factor, but there was no heat in the end.)
1/2 tsp. hot chili sauce (I used sweet chili sauce)
2 Tbsp. vegetable oil
corn tortillas (flour would be easier to get down my kids)
1 recipe cabbage slaw.
Toss together:
2 C. shredded napa cabbage
1/2 C. shredded carrot
1/2 C. sliced green onions
1/4 C. chopped cilantro
1/4 C. chopped peanuts (optional)
1/4 C. rice vinegar -- not allowed by my family :(


Combine lime juice with chicken, cilantro, shallot, garlic, fish sauce, soy sauce, pepper and chili sauce in a bowl or bag. Marinate at least 1 hour.

In large skillet cook chicken mixture in hot oil until cooked, about 5 min.

To serve, layer two tortillas (I think this is because the tortillas tear, but I think it would be too dry if layered. Do what you want.) Top with chicken and cabbage slaw.

We liked sour cream on top. I think tomatoes would also be a nice addition.

Gyros

Flat bread (you can buy it or make your own. I think navajo taco bread would work well, or scones, or naan)
Roast--pork, beef or lamb
Feta cheese
Tomatoes
Onions (optional)

Roast some sort of meat in the slow cooker. I did pork, but it was rather fatty so I think I'll do beef next time.


Sauce
1 c. yogurt
1/4 C mayo
1/4 C sour cream
1 lemon, juiced
salt & pepper
1/2 tsp. garlic powder
1/2 packet italian seasoning mix
1/2 cucumber--grated. Squeeze excess water out.

Mix with a wisk and refrigerate until ready.


Place meat, sauce, lettuce, tomatoes, onion and Feta cheese in flatbead and enjoy!

Chili Relleno Casserole

This is a great way to use up those peppers from Bountiful Baskets. I've tried several different versions of this and this one is by far my favorite. Much more filling and much more flavorful. If anyone has other ways to use the chilis, I'd love to hear it. Also, I discovered freshly made corn tortillas at Harmons. They're soooo much better than the regular ones you find in grocery stores, so I recommend trying those. If your kids don't like spicy, they can easily remove the peppers from their portion after it's all cooked.

*4-8 hot peppers, roasted, skinned, seeds removed
several corn tortillas (10ish), torn into 1-inch strips
1/2 lb. each Monterey Jack and Cheddar cheese
2 to 3 tomatoes, sliced
8 to 10 eggs
1 tsp. each: salt, pepper, ground cumin and garlic powder
1/4 tsp. onion salt

Preheat oven to 350°F; grease 9 x 13 pan. Cut chilies in half; lay out flat on bottom of pan. Cover chilies with half the tortillas, half tomatoes and half cheeses. Repeat for second layer. Beat eggs and spices; pour on top. Sprinkle with paprika.

Bake 40 minutes, uncovered, until knife inserted comes out clean. Let stand 10 minutes and serve.

*To roast peppers, just place them on a pan on the highest rack in your oven and turn the broiler on. Let them cook until the skins char and bubble. You may want to turn them over so it does that on both sides. Then cool in a paper bag. The skins should easily come off, and if it doesn't, just leave it on.

Cafe Rio Pork or Chicken Salad!!!! WONDERFUL!

I got all these recipes from except the chicken from:
http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-cafe-rio.html

So I used raw Tortilla shells from Costco for these and fried them up!  I love them!

Pork-

2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

.

You know me I never follow exactly!  I added the spicy stuff from the food processor straight into the crockpot with the marinade, I liked that it wasn't covered in enchilada sauce, but it had the taste!

RICE:

I am not going to share the recipe, you can follow the link and find it, because I like the lime rice recipe that Patti has already shared on this blog much MUCH better!!

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

 

And the MOST important part!

The Cilantro Lime Dressing!

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

We also did Avocados instead of guacamole, shredded cheese & some of my homemade salsa.

It was perfect!  and I am excited to have it again today!!! 

of and for the chicken I used this recipe:

Chicken

5 lbs chicken breast- boneless skinless

Some zesty Italian dressing

1 Tbsp chili powder, I used crushed red pepper

1 Tpsp cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot.

Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.  I also added most of a can of caffeine free Pepsi after I shredded it, and returned it to all juices it cooked in!  :)

Wisconsin Cheese Soup

This is oh so good and easy. A great comfort food for the Fall.

½ c finely chopped onion
4 t butter
4 t flour
1 ½ t cornstarch
4 c chicken stock
4 c milk
1 c cooked carrots
1 c cooked celery
1/8 t paprika
1/2 pound shredded cheddar cheese
1/2 pound velveeta cheese


Saute onions, carrots and celery in butter until tender. Add flour and cornstarch blending well. Add chicken stock and milk gradually, stirring constantly. When boiling add paprika and cheeses. Cook over low heat until cheese is melted. Add extra rue and salt if necessary.

Clam spaghetti

Don't let the title scare you away like my husband did. This is easy and yummy.

1 pkg. spaghetti, fettucinne or linguine noodles
A few cloves of garlic
1/4 C. olive oil
2 cans clams, not drained
1-2 Tbsp. parsley
lemons, cut into wedges
parmesan cheese

Get the noodles cooking. Everything else comes together really quickly.

Heat olive oil in skillet. Add garlic and brown. Add clams, with their juice and parsley. Heat through and let simmer while noodles finish cooking.

Drain noodles and toss with clam sauce. Garnish with lemon juice and parmesan cheese. Both toppings are important to the flavor of this dish.

Southwestern Egg Rolls

1 C. chopped chicken
1/2 Tbsp. parsley
1/2 tsp cumin
1/2 tsp chili powder
dash cayenne pepper
1 Tbsp. chopped red bell pepper

Combine those ingredients and cook. When chicken is fully cooked, add:

2Tbsp. gren onion, chopped
1/2 C. corn
1/4 C. black beans
2 Tbsp. chopped spinach
1 Tbsp. jalapeno, chopped

Cook until warm, then add:

3/4 C. cheese


Cut a raw flour tortilla in half. Place a spoonful of filling near the straight cut. Fold in the sides and roll it closed. Repeat until chicken mixture is gone.
Place rolls on baking sheet sprayed with Pam

Bake at 350 for 20-30 min. Turn them over halfway through the baking time.

These are really good dipped in the following dressing:

Take your favorite ranch dressing and blend it with a few tomatillos and a bit of cilantro. You could add lime too.

Spinach and Artichoke Mac and Cheese (Rachael Ray)

I was unsure of this one, but it was good and my kids loved it too. Just don't tell them it's called Mac and Cheese or they'll have expectations that are very different from the result.


Salt
1 pound regular or whole wheat penne
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
PreparationPre-heat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Chicken Parmesan

I didn't actually use parmesan cheese so I don't know why it's called that, but this was really good and surprisingly easy.

Boneless, skinless chicken breast (enough to serve your family)
1/2 C. milk
1 egg
1 C. seasoned bread crumbs
Spaghetti noodles
Spaghetti sauce
mozzarella cheese

Place the chicken breast between two sheets of plastic wrap and pound it until it's 1/4-1/2 inch thick.

Get noodles cooking.

Mix 1 egg and 1/2 C. milk in shallow dish. Dip chicken in that mixture then coat in seasoned bread crumbs.

Cook it in a skillet with olive oil. It'll be golden and pretty on both sides. Put some mozarella cheese on the top and let it melt, either with the lid on the skillet or in your oven.

Serve over cooked spaghetti noodles with extra spaghetti sauce.

Unsloppy Joes

I got this one from Chelsea as well

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
8 kaiser rolls or whole wheat hamburger buns

Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
Stir in kidney beans, and cook an additional 5 minutes.
Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
Spoon bean mixture evenly into rolls and replace tops. Serve immediately.

Split Pea Soup

(I'm seeing the image as html so I can't figure out how to roatate it. Any suggestions?)

I just made this the other day. I'd forgotten how much I liked it. My 5-year-old said, "It looks like dog throw-up." She's right, it did, but it tasted much better than dog throw-up.

I couldn't find an actual recipe for this. Everyone just said to add whatever you want. This is what I did and it was tasty:

16 oz. bag of split peas
1 onion chopped
1 can carrots, or about 2 carrots sliced
1-3 C. ham cubed, or leftover ham bone
2 bay leaves
thyme
Montreal steak seasoning



Put peas in large pot and cover with a couple inches of water. Add bay leaf, some thyme, seasoning, any other spices that sound somewhat appealing. Also add ham and onion.

Bring to boil and let simmer about 2 hours. Keep an eye on it. You may need to add more water as it cooks. If you used a ham bone, pull it out and get all the meat off it you can. Add carrots, and cook until they're tender.

Place about half the soup in a blender and blend until smooth, then mix back in with remaining soup.

Serve with lots of cheese, or a dallop of sour cream. Also very good with whole wheat bread.

Chicken Pot Pie with a Biscuit Twist

I got this recipe out of a Nora Roberts book and twisted the pot pie part to fit my time constraints.

1 fryer chicken
2 cans cream of celery soup
Flour
1 cup potatoes
1 cup carrots
1-2 handful frozen peas
1 can lima beans
1 t garlic powder
1 t onion powder
1 1/2 T basil
3/4 t oregano
1 1/2 t rosemary
Thyme
Pepper
Salt

Boil a whole fryer in a big dutch oven, covered with water until done through. When the skin peels easily and the legs and thighs separate at the joint it’s done. (about 1 to 1 ½ hours)

Remove the chicken and set aside to cool. Preheat oven to 400.

Skim the grease out of the broth and add cream of celery soup before thickening it a bit with flour. Scoop some broth out – the empty soup cans are handy- and stir some flour in that so it doesn’t lump. Add the garlic and onion poder, basil, oregano and rosemary. Add a sprinkle of thyme, and a dose of pepper and salt. This will thicken as it cooks. Simmer on low. Peel and chop potatoes and carrots. Add them to the broth. Add peas and lima beans.

When the chicken’s cool enough, remove the skin, pick off chunks of the meat and add the meat to the broth until the chicken’s picked clean. Simmer until veggies are done.

While the veggies are cooking, make biscuits.

Baking Powder Biscuits

2 c flour
3 t baking powder
1 t salt
¼ c shortening
¾ c milk

Combine dry ingredients and cut in shortening. Mix in milk and roll out on counter. Cut out biscuits. Bake at 450 for 10-12 minutes.

Top cooked biscuits with the soup mixture. Enjoy!

Black Bean Tacos

So I was trying to figure out dinner on Sunday and I didn't want to brown hamburger! (I know I am lazy) So I decided to try inventing a meat free taco. It ended up being really tasty and my girls even liked it! so here goes...

2 cans Black Beans drained & rinsed well
1 can Mexican tomatoes (I also added some fresh tomatoes)
Dry Onion Flakes
Pampered Chef Southwest Seasoning (Taco spices)
Lots of Garlic Salt
& lots of cumin

Mix it all in a frying pan and simmer and cook for awhile, then drain out all the extra juices, apply to taco shells with shredded cheese and waalaa you are done!

Rosemary Garlic Beef (from Better Homes and Gardens)

ROSEMARY GARLIC BEEF
1/2 cup olive oil
1/4 cup red wine vinegar
2 rosemary branches, leaves chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
3 pounds sirloin tips, in thin strips or 1 1/2-inch cubes
1/2 teaspoon freshly ground black pepper

Mix together olive oil, vinegar, rosemary leaves, garlic, red pepper flakes and 1/2 teaspoon of the salt in a non-reactive 3-to 4-quart bowl. Immerse the beef in the marinade. Refrigerate 4 hours to overnight.

To cook, remove as much marinade as possible from the beef. Thread the beef on skewers, or on sturdy sprigs of rosemary. Sprinkle all sides with the remaining teaspoon of salt and the pepper. Grill over medium-high heat, turning every 1 1/2 minutes, until beef is deeply browned on the outside and still rare on the inside, 8-10 minutes (or to personal preference).

I marinated the steak (I used steak instead of sirloin tips) overnight and then all day. It was fantastic! We ate it with wild rice, rolls, and salad.

Greek Pasta with Tomatoes and White Beans

I actually got this recipe from allrecipes.com. We tried it tonight and we all loved it.

Ingredients

• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 10 ounces fresh spinach, washed and chopped
• 8 ounces penne pasta
• 1/2 cup crumbled feta cheese
  

Cook the pasta in a large pot of boiling salted water until al dente.Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.Serve sauce over pasta, and sprinkle with feta.

I substituted the feta with some regular cheddar because I didn't have feta.

Cafe Rio Copy Cat Recipes

Okay so I finally tried some of these recipes

The Chicken is very good, the dressing was a little hot but if I remember right that is how Cafe Rio's is too.... I haven't eaten a salad there for awhile. I thought about trying that lime rice recipe but the one Patti posted on this site is good enough for me!

Chicken

5 lbs chicken breast- boneless skinless

1 small bottle zesty italitan dressing

1 Tbsp chili powder

1 Tpsp cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot.

Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Cilantro Lime Dressing

1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix (There is a subsitution for this you can make from scratch in my book.)

1 cup buttermilk

1 cup mayonnaise

1-2 tomatillos, peel

1 clove garlic minced

1/3 bunch cillantro, chopped

1/2 tsp lime juice

1/2 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated. I tired using Plain Yogurt in place on Mayo and it was just fine.

other copy cat recipes

Crockpot Italian Chicken

I originally got the base for my recipe from a ward cookbook I got for my wedding.

4-6 chicken Breasts (6-12 chicken tenders)
1/4 C butter, melted (1 stick of butter)
1 pkgs Good Seasons Dry Italian seasoning (any brand Italian dressing mix)
6 oz cream cheese (8 oz)
1 can cream of chicken soup
1/2 C water (I usually don't add water, but I start with frozen chicken)
cooked rice or pasta

Chicken breasts can be left whole or cut into pieces. Dip Chicken in melted butter and place in crockpot. Pour 2 packages of Italian seasoning over chicken and cook on low for 6 hours, or on high for 3-4 hours. When chicken is done make a sauce by (adding cream cheese & cream of chicken soup to the crockpot and mix well) mixing in a saucepan the cream cheese, chicken soup and water, stirring until smooth. Pour into Crockpot and stir well with chicken ans seasoning. Warm for 5 (or a few more hours) minutes and serve over rice or pasta.

So that is the original recipe! My modifications to amounts in (). Okay so you can cook the chicken first in the Crockpot, you can also mix everything except rice or pasta in and cook it all together. That is how I usually do it, we ate this almost every Sunday when we were first married! It isn't a super low fat meal but is one I save for special dinners or Sunday dinners.

Hawaiian Kabobs with out the Sticks :)

Another recipe from my archives that I am not sure where I picked it up.

I took a picture I will add it on Friday.

2/3 C chicken broth
2 tbsp soy sauce
2 tbsp corn syrup
2 tsp grated fresh ginger
2 tsp seasoned rice vinegar
1tbsp cornstarch
2 C broccoli florets
2 C large chunks chicken
1 pint cherry tomatoes
1 can (8 oz) pineapple chunks

In a frying pan cook chicken chunks, with a little oil, set aside. In small saucepan, combine broth, soy sauce, corn syrup, ginger, and vinegar, and bring to a boil over medium-high heat. In small bowl, combine cornstarch with 1 tbsp water and whisk into boiling sauce. Continue whisking while boiling for 1 minute. Remove from heat. Place broccoli florets in medium glass bowl; cover and microwave 4 minutes. Add chicken to the sauce and cook for 5 min. Then mix together the pineapple, tomatoes & broccoli into the chicken & sauce. Serve over a bed of warm rice.

Everyone at my house liked this even my sister Megan! I added the original instructions below in case someone wanted to make actual kabobs.

ORIGINAL INSTRUCTIONS:
In small saucepan, combine broth, soy sauce, corn syrup, ginger, and vinegar, and bring to a boil over medium-high heat. In small bowl, combine cornstarch with 1 tbsp water and whisk into boiling sauce. Continue whisking while boiling for 1 minute. Remove from heat. Place broccoli florets in medium glass bowl; cover and microwave 4 minutes.

Heat broiler. Line a baking pan with foil. Place chicken, broccoli, tomatoes, and pineapple chunks on skewers. Brush with sauce. Broil 4 to 5 minutes, until heated through and browned.

Asian Beef & Broccoli

from savingdinner.com

1 pound round steak, cut into strips (next time i would cube to make it easier on the little ones)
Salt to taste
Dash white pepper
1 big bunch of broccoli, cut into flowerets (cut stems into rounds, too)(You can easily add more veggies to this recipe! If you have anything hanging out in the crisper, use it up!)
1 1/2 teaspoons cornstarch
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sesame oil (available in the Asian section of any grocery store)
1/4 cup chicken broth or vegetable broth (I used beef broth since it has beef in it)
1 1/2 teaspoons vegetable oil
6 cloves garlic, pressed
1 1/2 teaspoons grated gingerroot
3 cups brown rice, cooked
COOKING INSTRUCTIONS:
1-Toss beef with salt and white pepper.
2-Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain.
3-Mix cornstarch and soy sauce; stir in sesame oil and broth. set aside.
4-Spray nonstick wok or 12-inch skillet with nonstick cooking spray heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. 5-Remove beef from wok. Cool wok slightly. Add a little oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic and gingerroot; stir-fry 30 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over brown rice.

This was a very yummy & tasty meal. we have broccoli 2 to 3 times a week so it is a nice change to have it included in the meal.