"Last Minute" Stir-Fry

I made this stir-fry dish up last minute when I couldn't get to the grocery. It's all ingredients I had on hand. Super yummy! You could easily change it up with different veggies if you don't have these available.

Ingredients

1. 1 pound lean sirloin
2. 1/2 cup soy sauce
3. 2 Tbsp dry sherry
4. 1 inch ginger root, finely chopped
5. 1-1 1/2 tsp red pepper flakes
6. 1 cup carrots, sliced
7. 1 can baby corn
8. 1 can sliced water chestnuts
9. 1/4 cup green onions, thinly sliced
10. 1 Tbsp arrowroot powder
11. 2 cups cooked rice
12. 1 Tbsp vegetable oil

Directions

1. Slice the sirloin against the grain.
2. Combine the soy sauce, sherry, chopped ginger, and red pepper flakes. Add the sirloin and allow to marinate for 1/2 hour.
3. Heat oil in skillet or wok.
4. Stir-fry sirloin in batches until no longer pink and remove from heat, reserving marinade.
5. Add carrots and stir-fry 1 minute
6. Drain corn and water chestnuts. Add to pan and stir-fry until vegetables are heated through.
7. Stir arrowroot into reserved marinade. Add to pan with vegetables and bring to boil. When sauce is thickened, add steak and reheat.
8. Serve over cooked rice, topped with sliced green onions.

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March Menu Update and Week 2 Grocery List

Sometimes things just don't go the way we plan.  That's been the case for March so far...and it's only the 5th!  It started Saturday with the addition of an emergency construction project at home (LONG story...perhaps for another day).  That took all weekend, and threw off a couple of meals.  Then there was a snafu with my co-op group last night (another long story), and we ended up not meeting.  So all of the meals I had planned to use from co-op had to be replaced.  And THEN we got a huge a snow storm today, so my grocery trip is off a day again this week.  With all of that, I've redone the March menu a bit.  You can find the new menu here.

So this week's meals:

Breakfast:

• Leftover Chocolate Chunk Muffins from last week.  These are no flour, no sugar, no oil - but taste AWESOME!
• Lemon Poppyseed Magic Muffins
• Peach Cobbler Protein Shake

Lunches:

• This week, I'm using up leftovers, salad supplies, and recipes from last week get do-overs.  No new recipes, and no new groceries. :)

Dinners:

• Tuesday: Last-Minute Stir-fry - Since we are snowed in, and I don't have much on hand right now, I'll throw together some sirloin marinated in soy sauce, sherry, ginger, and pepper flakes, with some baby corn, water chestnuts and carrots.  I'll serve that over steamed rice.
• Worshipful Wednesday: Church supper so no cooking tonight!
• Thawed Out Thursday: Sweet and Sour Pork Roast (This is a co-op meal I still have from January.), Fried Rice - Restaurant Style, and Japanese Sesame Green Beans
• Fix-It-Up Friday: Girls' Night Party!  I'm having some girls over for a jewelry party, so we are having finger foods - and nothing healthy! :) I'm making a bunch of things I found on Pinterest: Mozzarella Sticks, Baked Pork Egg Rolls, Jalapeño Poppers, Mini Cannolis, and Apple Pie Roses.
• Simple Saturday: Cheeseburger Pizza - My own version of Dave and Busters! with salad
• Soup, Salad, Sandwich Sunday - Sausage and Biscuits (with gravy for me), and a fruit salad
• Mexican Monday: Fajitas (this one is a hold-over from last week, thanks to the construction), with chips and Queso Blanco.
• Tuscan Tuesday: Beef Bolognese with Linguine, and a salad (note - this is a subscription only recipe from Taste of Home.  If you do not have a subscription, you should...it's a great magazine.  But, you can also find it in the print version from Feb/Mar 2013.)

Here is this month's grocery list!

(Moving On...Here is Week 3!)

Dave and Buster's Cheeseburger Pizza (Modified)

Ingredients

1. 1 tbsp cornmeal
2. 10 oz pizza dough
3. 2 tbsp olive oil
4. 6 tbsp ketchup/mustard mix (50/50 mix of each)
5. ¾ cup cheddar cheese -- shredded
6. 1 cup Ground Beef -- cooked
7. 2 tbsp Dill Pickles -- chopped
8. 2 tbsp Red Onions -- chopped
9. ½ cup mozzarella cheese -- shredded
10. 1 tbsp Catsup
11. 1 tbsp Bacon -- crispy, crumbled
12. 2 tbsp Red Onions -- diced

Directions

1. Dip the pizza dough in flour and roll out the pizza dough to form a 10 to 11 inch circle. Place on a pan that has been lightly dusted with cornmeal.
2. Ladle on ketchup/mustard mixture and spread almost to edges. Place cheeseburger cheese evenly over pizza.
3. Place the chargrilled diced burger, pickles, red onions and the shredded mozzarella cheese.
4. Bake the pizza in a preheated oven at 450 degrees F for about 12 to 15 minutes.
5. When the pizza is cooked, remove from the oven and place the following items on top evenly to the edges: spicy ketchup, crispy crumbled bacon bits,, diced onions.

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Sweet and Sour Pork Roast (Freezer Meal)

Sweet and Sour Pork Roast

Ingredients

1. 3 lb lean pork roast
2. 1/4 cup ketchup
3. 1/4 cup soy sauce
4. 1/2 cup vinegar
5. 1 cup sugar
6. 1 20-ounce can crushed pineapple

Directions

1. To Prepare for Group:Combine ketchup, soy sauce, vinegar, and sugar in sandwich bag. Bag pork roast. Place sandwich bag in bag with roast. Label pineapple.
2. Cooking Day:
   Brown the pork roast on all sides and put it in your slow cooker. Drain pineapple.Mix pineapple with sauce and bring it to a boil, then pour it over the meat. Cook on low for 4 hours or until very tender (spoon the sauce over the meat every once in a while).

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Japanese-Style Sesame Green Beans

Ingredients

1. 1 tablespoon canola oil
2. 1 1/2 teaspoons sesame oil
3. 1 pound fresh green beans, washed
4. 1 tablespoon soy sauce
5. 1 tablespoon toasted sesame seeds

Directions

1. Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

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