Feast From the East Salad (Eat, Shrink and Be Merry Recipe)

Asian beef noodle salad with grilled sirloin and a zesty sesame-orange dressing.

Dressing:

1/2 cup chicken broth
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame oil
1 tbsp grated gingerroot
2 tsp grated orange zest
1 tsp minced garlic
1/4 tsp each: salt, freshly ground black pepper and crushed red pepper flakes

Salad

8 oz uncooked whole wheat spaghetti
1 lbs sirloin steak, grilled and cut into strips
2 cups small broccoli florets
1 cup thinly sliced red bell pepper
1 cup peeled, seeded and diced cucumber
1 cup grated carrots
1 cup frozen green peas, thawed 
1/2 cup chopped green onions
1/3 cup chopped fresh basil leaves.

Whisk together all dressing ingredients in a small bowl and refridgerate until ready to use.

Cook spaghetti according to package directions. Drain. Rinse well with cold water and drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again.



(Even better the next day, if it lasts that long!)

Taco Macaroni

1 package (160z) elbow macaroni

1 pound ground beef

3/4 cup chopped onion

1 can (14.5oz) diced tomatoes, undrained

1 can condensed tomato soup, undiluted

1 can (8oz) tomato sauce

1 envelope taco seasoning

shredded cheddar cheese

Directions:

Cook macaroni according to package directions. Meanwhile, in a large pot cook beef and onion over medium heat until meat is no longer pink, then drain off the fat.

Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer, uncovered for 8 to 10 minutes or until thickened.

Drain macaroni and stir into meat mixture and heat through. Sprinkle with cheese and serve

Linguine Shrimp Scampi

Ingredients:

bunch of linguine

3/4 stick of butter

5 tbsp olive oil

3 to 4 cloves of garlic, minced

1 to 2 lbs shrimp

1 tsp salt and pepper

2 tbsp lemon juice

1/4 cup parsley

Directions

Cook pasta according to package.

In a frying pan, melt butter and oil. Add garlic to saute. Add the shrimp salt and pepper. Remove from heat and add 1/4 cup parsley and lemon juice; stir to combine. Add cooked pasta to the sauce. Serve with garlic toast.

One Pot Chicken and Rice

Ingredients

3 large boneless, skinless chicken breasts

2 tsp olive oil

3 cups sliced mushrooms (tip: buy the packaged pre-sliced mushrooms)

3/4 cup chopped onions

1 tsp minced garlic

1 pkg Uncle Ben's Long Grain and Wild Rice original recipe

1 1/4 cups chicken broth

1/2 cup dry white wine (cooking wine/dealcholized works fine)

1/2 cup freshly grated parmesan cheese

Directions

cut chicken into chunks. Heat oil in a large pot with a tight fitting lid. Add chicken pieces and cook over medium high heat for about 4 minutes, stirring often, until the chicken is lightly browned all over. Remove chicken from pot and set aside for a minute.

Add mushrooms, onions and garlic to that same skillet. Cook and stir until veggies begin to soften, about 3 minutes. If veggies start to stick, add some water or broth.

Add rice and the seasoning pouch that comes with it. Mix well and cook for 30 seconds. Stir in broth and wine. Return chicken to the pot and bring it to a boil. Reduce heat to medium low, cover and simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat. Let stand, covered for 10 minutes. Stir in parmesan cheese then serve immediately.