Friday, July 2, 2010

Peppery Beef and Vegetables

Makes 4 servings

4 oz. spaghetti
1/2 cup water
1/4 cup low-sodium or regular soy sauce
2 tsp. cornstarch
1/2 tsp pepper
1/8 tsp ground red pepper
Nonstick cooking spray
1 clove garlic, minced
1 cup fresh or frozen pea pods, halved crosswise
1/2 cup chopped green or sweet red pepper
1 cup sliced mushrooms
1 tbl. cooking oil
3/4 lb. lean boneless beef, cut into thin bite-size strips

Cook spaghetti according to package directions. Drain well and keep warm.
Meanwhile, for sauce, in a small bowl whisk together water, soy sauce, corstarch, pepper, and red pepper. Set aside.

Spray a cold wok or large skillet with nonstick spray. Heat over medium-high heat. Add garlic and stir-fry for 30 seconds. Add pea pods and green or red pepper; stir-fry for 1 minute. Add mushrooms; sitr-fry for 1-2 minutes more or until vegetables are tender. Remove vegetables from wok.

Add oil to wok. Stir-fry beef in hot oil for 3-4 minutes or till done. Push beef to sides of work. Stir sauce and pout into the center of wok. Cook and stir till thickened and bubbly. Return vegetables to wok; cook and stir all ingredients 1 minute. Toss with spaghetti.

Easy Green Chili

Source: BHG's New Dieters Cookbook
Makes 4 servings

3/4 lb. beef stew meat
1 16oz. can hominy or a 12oz. can whole kernel corn, drained
1 14.5oz. can tomatoes, cut up
1 large onion, chopped
1 4oz. can diced green chiles, drained
1/2 cup water
1 tsp. dried oregano
1 tsp instant beef bouillon granules
2 cloves garlic, minced
1 16oz. can kidney or pinto beans, drained

In 3 qt saucepan stir together meat, corn, undrained tomatoes, onion, chiles, water, oregano, bouillon, and garlic. Heat to boiling. Reduce heat. Cover and simmer about 1 1/2 hours or until meat is tender. To serve, ladle mixture into bowls and top with beans.