Slow Roasted Beef Soup with Rosemary

Prep Time: 20 min Cook Time: 6 hours in a Crock Pot

Ingredients:
1 lb Lean Beef Stew Meat
4 Medium Yellow Potatoes
1 Large Yellow Onion
1 Bunch Carrots
1 Large Can Whole Peeled Tomatoes
28 oz Beef Broth
28 oz Water
1 Tbsp Dried Rosemary
1/2 Tbsp Garlic Powder
Salt and Pepper to Taste
1 bag Frozen Peas
1 bag Frozen Corn

1. Wash potatoes thoroughly, cut into small chunks but leave peel on. Wash and peel carrots and cut in to bite-size pieces. Medium dice the onion. Drain Tomatoes and cut into pieces using kitchen shears.
2. In a large crock-pot (5 quarts minimum) add: Beef, onions, potatoes, carrots, tomatoes, rosemary (use a sachet to remove later), garlic powder, broth, water, and some salt and pepper. Heat on low heat for 5 hours.
3. After 5 hours, remove the rosemary sachet. Taste the broth and add salt, pepper, and garlic powder as needed.
4. Add peas and corn and cook for another hour.

Enjoy!. Goes well with cornbread (we like to add a TBSP of honey to our favorite corn bread mix before baking).

Beef Stir-Fry With Noodles

Prep Time: 20 min Cook Time: 20 min

Ingredients:
Canola Cooking Spray
3/4 lb Thin strips of lean beef
3-4 Tbsp Soy Sauce
1/4 Tsp Garlic Powder
1/8 Tsp Ground Ginger
4-6 Heads of Baby Bok Choy (or a small napa cabbage)
1 large Yellow Onion
1 bunch Green Onions
Asian Noodles (I prefer the kind found in the produce section near the tofu and other soy products, but Chow Mein Noodles also work)
6 cups of water

1. Place 3 Tbsp Soy Sauce, garlic, ginger, and beef in a bowl. Mix together and set aside.
2. Chop bok choy, yellow onions, and green onions in to 1/2" strips, but keep items separate.
3. Place water in a 3 quart pan and heat on high to bring to a boil.
4. While water is heating in the other pan, spray wok or large skillet with cooking spray and heat on medium high. Once hot, add beef with sauce. Cook beef stirring frequently until beef is mostly done (you'll be cooking it for 3 more minutes later).
5. Once beef is cooked, set aside.
6. Spray skillet again and add yellow onions. Cook until slightly softened, then add bok choy (or Napa cabbage). When onions and bok choy are tender but still have some crunch, add green onions and beef. Add extra soy sauce as needed to make a slight broth. Keep simmering.
7. Add Noodles to water and cook 3 minutes.
8. Drain noodles and toss in the skillet with meat and veggies.

Enjoy. (Add soy sauce to taste)

Panko Crusted Chicken Stuffed with Gruyere Cheese and Raspberry Jam Served with Mixed Green Salad with Balsamic Vinaigrette & Butternut Squash Soup*

*The Butternut Squash Soup is store bought.

Prep Time: 20 min Cook Time: 30 min
Ingredients:
2 Chicken breasts
2 oz Gruyere Cheese (sliced)
1 Tbsp Raspberry Jam
1/4 c flour
1 egg (beaten)
1 c Panko Bread Crumbs
1 Tbsp Canola Oil
Mixed Greens
Croutons
1 Tbsp Extra Virgin Olive Oil
4 Tbsp Balsamic Vinegar
1 tsp Orange Blossom Honey
1 tsp Mixed Italian Herbs

1. Preheat oven to 400 degrees.
2. Pound out chicken breasts between two sheet of plastic wrap until about 1/4" to 1/3" thick.
3. Place 1 oz of Gruyere cheese and 1/2 Tbsp of Raspberry Jam in center of each chicken breast. Wrap up and pin together with toothpicks. (Tip: Keep track of the number of toothpicks you use! I used 6 per breast)
4. Roll stuffed chicken in flour until lightly coated. Dip in egg. Then, roll in Panko bread crumbs.
5. Heat Canola oil in sauce pan over a medium heat. Brown the chicken breasts on all sides for 1-2 minutes on each side.
6. Place chicken breasts on a greased cookie sheet and place in the oven for 10 minutes.
7. Wash and dry salad greens.
8. Combine Olive Oil, Balsamic Vinegar, Honey, and Italian Herbs. Whisk well.
9. After chicken as been in the oven for 10 minutes, turn and place back in the oven for 10 more minutes.
10. When chicken timer beeps, pull chicken out of the oven and let rest.
11. Heat Butternut Squash Soup in microwave for 2 minutes. While it is heating, toss salad with dressing (You won't need it all) and croutons.
12. Remove toothpicks from chicken (or at least advise your guest to be careful while eating!)
Enjoy!

Ginger-Balsamic Glazed Salmon, Basmati Rice and Oven-Roasted Asparagus with Rosemary

Tonight's Dinner (Prep Time: 20 minutes Cook Time: 25 minutes)

Ginger-Balsamic Glazed Salmon, Basmati Rice and Oven-Roasted Asparagus with Rosemary

Ingredients in the order you'll need them:

2 Tablespoon Toasted Sesame Oil
3 Tablespoons Balsamic Vinegar
2 Tablespoons Orange Blossom Honey
1 Tablespoon Freshly Grated Ginger
Salt and Pepper to Taste

2 6-8oz Filets of Salmon

1 Cup Basmati Rice
1 1/2 Cups Water
1 Tablespoon Butter or Margarine

1 Bunch Fresh Asparagus
1 Tablespoons Olive Oil
2 Teaspoons Dried Rosemary
Salt and Pepper to Taste

1. With a whisk: Combine Sesame Oil, Balsamic Vinegar, Honey, Fresh Ginger, a pinch of salt and black pepper in a small bowl.
2. Use 1/2 of sauce to marinate salmon. Cover with plastic wrap and place in refrigerator for 20 minutes. Save the other 1/2 of the glaze for step 10.
3. Preheat Broiler (500 degrees) while salmon is marinating.
4. After the salmon has marinated for 20 minutes, take out and place on a broiler safe pan, skin side up.
5. Place water, rice, and margarine in a sauce pan and bring to a boil uncovered.
6. Once rice is boiling, place lid on pan, reduce heat to a simmer, and set timer for 20 minutes.
7. Chop ends of asparagus. In a roasting pan, toss asparagus with olive oil, rosemary, salt and pepper.
8. Once the rice timer has 12 minutes left, place salmon and asparagus pans in the oven. (Salmon on higher rack, asparagus on lower rack). Set an additional timer for 6 minutes.
9. Place the unused portion of the balsamic glaze in a small saucepan and bring to a boil over a medium low heat. Let boil for 2 minutes, or until sauce thickens. Then reduce heat to a simmer.
10. Now, it should about time for the salmon & asparagus timer to beep. Once it does, flip the salmon and toss the asparagus and place back in the oven for 5-6 more minutes.

The rice, salmon, and asparagus should end up ready at about the same time. Place the sauce on the salmon and plate with the rice and asparagus.

Enjoy!