Thai Beef Stew (Becky)

1 TBSP extra virgin olive oil 1/3 Lbs of lean sirloin stake diced 1/2 package McCormick beef stewing mix 16 oz frozen mixed veggies 1 can (14 oz) beef broth 1/2 c creamy peanut butter Heat oil in a large heavy pot, add steak and cook on medium/high until well browned. Add seasoning mix, stir in veggies and raise heat to high. Add the beef broth, bring everything to a boil then reduce heat to medium/high and stir in Peanut butter Per serving: 310 Cal 19 gr protein 23 gr carbs 17 gr fat (3.5 saturated) 640 mil gr of sodium if you used low sodium broth

Thai Chicken Peanut Noodles

1 lb. whole wheat thin spaghetti noodles
2 T. sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
1/2 c. smooth peanut butter
1/4 c. soy sauce
2 T. brown sugar
1 T. rice vinegar
1 scant t. crushed red pepper flakes
1 c. hot water
2 T. extra virgin olive oil
1/2 c. finely chopped white onion
1/2 c. finely chopped red or orange bell pepper
2 1/2 to 3 c. cooked, shredded chicken breast
1/4 c. finely chopped cilantro leaves or parsley
1/2 t. salt, or to taste
1/4 c. dry roasted peanuts, chopped
2 T. sesame seeds (just sprinkle some on top)

Cook the chicken.  Set water to boil and cook noodles according to package directions.  Prepare the sauce in food processor as follows:
Place garlic and ginger in food processor until well chopped.  Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes.  Pulse until well combined and slowly add hot water.  Set aside.

Place olive oil in hot skillet over medium heat.  Saute onion and bell pepper for 5 minutes or until softened.  Stir in cooked chicken breasts (shredded), cilantro, and salt.  Stir until heated through.  Add sauce and chicken mixture to noodles.  Toss to coat and garnish with peanuts and sesame seeds, if desired.

Thai Beef Stew -- Becky

Thai Beef Stew 1 TBSP extra virgin olive oil 1/3 Lbs of lean sirloin stake diced 1/2 package McCormick beef stewing mix 16 oz frozen mixed veggies 1 can (14 oz) beef broth 1/2 c creamy peanut butter heat oil in a large heavy pot, add steak and cook on medium/high until well browned. Add seasoning mix, stir in veggies and raise heat to high. Add the beef broth, bring everything to a boil then reduce heat to medium/high and stir in Peanut butter Per serving: 310 Cal 19 gr protein 23 gr carbs 17 gr fat (3.5 saturated) 640 mil gr of sodium if you used low sodium broth

Oriental Lettuce Wraps -- "Villager"

1 lb. Honeysuckle White ground turkey, browned

3 T. Soy sauce

¼ cup Hoisin sauce

2 T. chili paste with garlic

(available in the Asian food section)

2 T. sugar

l bunch chopped green onions

1 cup water

1 T. cornstarch

8-10 large lettuce leaves (bibb, butter or iceberg)

Combine the first 8 ingredients and simmer for 15 minutes.  Transfer mixture to a bowl and place the lettuce leaves on a platter.  Scoop a portion of the mixture onto a lettuce leaf.  Complete the wrap by folding in the sides of the leaf over the filling and rolling up.  Makes 8 to l0 wraps.

Indonesian Lemongrass Coconut Rice

2 cups jasmine rice
3 stalks of fresh lemongrass, bruised with side of knife
1 inch piece of fresh ginger, peeled
1 1/2 cups water
1 cup coconut milk
1 tsp kosher salt
1 Tbs crushed peanuts, for garnish

In a 2 quart pot, pour 1 quart of water over rice and stir. Remove water and continue to rinse rice until it comes out fairly clear. Pour out water. Add all ingredients except peanuts. Stir well to combine. Put on high heat and bring to a boil, stirring constantly to prevent burning. Immediately reduce heat to low and cover with lid. Cook for about 15 minutes or until rice is tender and liquid is absorbed. Remove pot from heat but continue to leave pan covered for an additional 10 minutes. Remove lemongrass and ginger and fluff with a fork. Garnish with peanuts.

Alternative: Use the same ingredients in a rice cooker and cook as directed.

Asian Chicken Lettuce Wraps

Sauce:
1/3 cup hot water
2 Tbs peanut butter
1/3 cup soy sauce
1/3 cup brown sugar
1 clove garlic, minced
1 Tbs sesame oil
1 Tbs sesame seeds
1 tsp freshly grated ginger root
1 tsp lime juice
1/4 tsp lime zest

1 Tbs green onion, thinly sliced

3 cups cooked chicken, diced into small pieces
1 head iceberg, bib or butter lettuce, cored, washed and separated
carrots, grated
cucumbers, chopped
sprouts
1/3 cup peanuts, chopped

Directions:
Combine hot water peanut butter and mix until smooth. Add remaining ingredients of sauce. Add 1/2 the sauce to the chicken and heat. Reserve remaining sauce to drizzle on wraps. To assemble wraps: Fill lettuce leaf with 2 Tbs chicken mixture and top with remaining toppings to taste. Drizzle with sauce and wrap and eat.

Mongolian Beef

Sauce:
2 tsp. oil
1/2 tsp ginger
1 Tbs minced garlic
1/2 cup soy sauce
1/2-3/4 cup water
3/4 cup dark brown sugar

Heat oil in frying pan. Add ginger and garlic and saute for 1 minute. Add soy sauce water and brown sugar. Stir for a few minutes until it thickens. Remove from heat.

Oil to fry
1 lb. flank steak
1/4 cup corn starch
3-4 diced green onions
1 Tbs toasted sesame seeds

Cut steak into bite-size pieces. In a bowl, cover steak with corn starch and coat. Heat 1 Tbs oil in frying pan and add steak. Stir and cook for 2-3 minutes. Pour sauce over meat and cook until it bubbles and thickens 1-2 minutes. Top with green onions and sesame seeds and heat through. Serve over rice.

Variation: When sauting the meat, add chopped broccoli and diced carrots and onions for beef and vegetable dish. Sauted green beans, fresh or frozen are a delicious side.