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Yummy stir fry January 14, 2011

Filed under: Main Dishes,Recipes — Meredith @ 9:22 pm

Another great website is thepioneerwoman.com.  If you have never read her blog or used her recipes, check her out.  She shows everything step by step with pictures…..so nice.  And I every recipe I have made of hers is great!  I found this great stir fry on her site.  I used chicken and broccoli instead beef and snow peas because that is what I had in the freezer.  It was great that way.  I will try the original recipe next time.  The sauce was SO good! 

 

Ingredients

  • 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
  • ½ cups Low Sodium Soy Sauce
  • 3 Tablespoons Sherry Or Cooking Sherry
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Minced Fresh Ginger
  • 8 ounces, weight Fresh Snow Peas, Ends Trimmed
  • 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
  • Salt As Needed (use Sparingly)
  • 3 Tablespoons Peanut Or Olive Oil
  • Crushed Red Pepper, For Sprinkling
  • Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

 

Soups….

Filed under: Recipes — Meredith @ 9:14 pm

Since it has been so cold, we have been making LOTS of soup!  If you haven’t checked out skinnytaste.com you HAVE to!  I have cooked so many of the recipes and they are ALL amazing.  They are also all really easy.  I found this potato leek soup on the site and it was so good.  It tasted almost like the really bad for you loaded potato soup.  You could even add some lowfat cheese to make it a little more fun!

http://www.skinnytaste.com/2009/10/potato-leek-soup.html

Potato Leek Soup
Gina’s Weight Watcher Recipes
Servings: 6 • Size: 1 cup • Calories: 159 • Points: 2.75 ww points

  • 1 bunch leeks (about 4) dark green stems removed
  • 1/2 white onion, chopped
  • 2 russet potatoes, peeled and cut into cubes
  • 1 tbsp flour
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk
  • salt and fresh pepper

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.Potato Leek Soup
Gina’s Weight Watcher Recipes
Servings: 6 Size: 1 cup Calories: 159 Points: 2.75 ww points

  • 1 bunch leeks (about 4) dark green stems removed
  • 1/2 white onion, chopped
  • 2 russet potatoes, peeled and cut into cubes
  • 1 tbsp flour
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk
  • salt and fresh pepper

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.

 

Holiday Fun!

Filed under: Kids — Meredith @ 9:07 pm

It has been a long time since my last post!  We had a busy, yet amazing holiday!  We were blessed to celebrate Christmas and New Year’s with wonderful family and friends!  The girls LOVED Christmas (who doesn’t love presents???).  It was so much more fun to see Santa Claus through the eyes of children!  It was also a White Christmas, something very rare in the south! 

We usually go to the UGA bowl game over the holiday.  This year UGA played (or tried to play:)) UCF.  We have amazing friends in Orlando who are also UCF grads.  Instead of going to the game, they came up to Atlanta and we had a bowl party and fantastic New Year’s celebration with them. 

Here are some of my favorite holiday pictures: