broccoli stir fry

Easier than ordering Chinese. Serves 4.

• 3 tbs cornstarch

• 1/2 cup and 2 tbs water

• 2 tsp minced garlic

• 1 pound of: boneless round/charcoal cut steak cut into pieces, stir fry beef, or chicken breasts

• olive oil

• 4 cups broccoli florets (2 large heads) - or 3 cups broccoli and 1 cup asparagus pieces

• 1 small onion cut into wedges

• 1/3 cup low-sodium soy sauce

• 2 tbs brown sugar

• 1 tsp ground ginger

• cooked rice, quinoa, or egg noodles to serve

Combine 2 tbs cornstarch, 2 tbs water, and garlic. Toss with meat.

In another bowl, whisk together soy sauce, brown sugar, ginger, 1 tbs cornstarch, and water. Set aside.

In a large skillet over medium heat, stir fry meat in olive oil. Once cooked through, remove from heat. Stir fry broccoli and onion in remaining oil for 4-5 minutes.

Return meat to pan and add sauce. Cook and stir for 2 minutes, and serve hot over rice, quinoa, or egg noodles.

spicy potato soup

My mom used to call this snow day soup - perfect with crusty bread to dip. It freezes/reheats really well. Makes 6-8 servings.

• 1 pound lean ground beef or turkey

• 1 onion, diced

• 5 cups water

• salt and pepper to taste

• 28 ounce can tomato sauce

• 1/4 tsp. red pepper flakes

• approximately 28 ounces frozen cubed potatoes

Brown beef/turkey and onion in the same pan; drain the grease.

Add all other ingredients in a large pot with a lid. Bring to a boil, then add the beef/turkey and onion. Reduce heat to medium-low and cook for 1-2 hours until the potatoes are tender and the soup has gotten thicker.

penne rosa

A lighter version of penne a la vodka. Serves 4-6.

• 1 pound penne

• 1 tbs olive oil

• 4 cloves minced garlic

• 1 pinch red pepper flake

• 15 ounce can diced or crushed tomatoes

• salt and pepper to taste

• 4 cups fresh spinach

• 2 chicken breasts, cooked and cut into bite-size pieces

• 3/4 cup tomato sauce (in the can, not jarred marinara)

• 1/2 cup plain Greek yogurt

• 1/4 cup grated parmesan

Cook pasta according to package directions. Drain and set aside.

In a large skillet with a lid, heat olive oil over medium. Cook garlic and red pepper flakes for 2 minutes, until garlic begins to soften. Add in tomatoes, salt, and pepper, and cook for 5 minutes.

Increase heat to medium-high. Add chicken and cook until heated through. Remove from heat, add spinach, and cover skillet to allow to wilt.

Remove lid and place skillet over low heat. Add yogurt and sauce. Once mixed, add pasta and heat through. Serve with parmesan cheese.

deviled chicken

This is my go-to dish when I have to impress someone. Serves 2-4.

• 2 lbs boneless skinless chicken breasts, butterflied

• 4 tbs butter, softened but not melted

• 1 tbs dijon mustard

• 1 tbs white vinegar

• 1/2 tsp paprika

• 1/2 cup bread crumbs

Preheat the oven to 375º. Dry chicken with paper towel and place in a glass baking dish.

Combine butter, mustard, vinegar, and paprika. Spread over chicken.

Sprinkle lightly with breadcrumbs, and bake for 25 minutes.

turkey + sweet potato skillet

Because one-pan meals are superior. Makes 4-6 servings.

• 2 tbs olive oil

• 2 pounds lean ground turkey (I try to buy 90%)

• 1 small onion diced

• 3 cups sweet potatoes, peeled and diced

• 3 cups kale or spinach

• 1/4 cup of soft cheese: goat, feta, mozzarella, or ricotta

• salt, pepper, parsley to taste

Warm the olive oil in a large cast-iron skillet. Saute the onions until translucent, then add the ground turkey and brown. Add the sweet potatoes and a splash of water, and cover. Cook 10-15 minutes or until potatoes are tender.

Add the kale/spinach and cook until wilted. Add the cheese. Serve immediately.