August 11, 2011 at 8:39 a.m.
Let's do a stove-top meal using fresh veggies from the garden, or farmers market.
SKILLET BEEF AND GREEN BEANS
1 t. oil
1 lb. boneless beef top round steak, cut into thin strips
1/4 c. diced onion
3 c. sliced new red potatoes, cut about 1/4-inch thick
2 c. fresh, cut green beans
3/4 c. beef broth (can use beef bouillon granules or a cube)
1/2 t. dried thyme leaves
1/4 t. pepper
1 t. Worcestershire
1/4 c. water
2 t. cornstarch
1/4 c. snipped fresh parsley
Heat oil in a non-stick skillet or wok over medium-high heat until hot. Add beef and onion; cook and stir 2-3 minutes or until meat is browned. Remove meat; cover to keep warm.
In same skillet, combine next 6 ingredients. Brings to a boil. Reduce heat; cover and simmer 15-20 minutes or till veggies are tender. Add meat strips.
In a small bowl, blend water and cornstarch until smooth. Add mixture and parsley, cooking and stirring constantly, until bubbly.
Makes 4 (1-1/2 servings).
Note: You may also use venison steak in place of beef steak.
SPAGHETTI AND MEATBALL CASSEROLE
1 lb. each, ground beef and bulk, mild Italian sausage
1/4 c. Italian-style bread crumbs (can use plain crumbs and add 1/2 t. Italian seasoning to mixture)
1 egg beaten
1 lb. uncooked spaghetti broken into fourths
1/2 c. chopped green onions
1-26 oz. jar spaghetti sauce
1-4 oz. jar mushrooms, drained
1/4 to 1/2 c. shredded fresh Parmesan cheese
In a medium bowl, combine all meatball ingredients, mix well. Shape into about 24 (1-1/2-inch, like golf ball size) meatballs. (Don't pack meatballs tight when forming the balls). Place in lightly sprayed 9x13-inch baking dish. Bake at 400 degrees for 15-20 minutes or till no longer pink. Remove meatballs from dish; set aside. Drain liquid from dish.
While meatballs are baking, cook spaghetti according to pkg. directions to doneness you wish. Drain. Put spaghetti in same baking dish. Stir in green onions, spaghetti sauce and mushrooms. Top with meatballs. Cover with foil. Bake at 350 degrees for 45-50 minutes or until thoroughly heated. Remove from oven; uncover and sprinkle with Parmesan. Cover; let stand 5 minutes before serving.
Makes 12 servings.
To cut prep time, make meatballs and cook spaghetti the night before; refrigerate. Add to rest of ingredients when it's time to bake, or make the whole casserole the night before, refrigerate and bake about 1 hr 30 minutes longer.
Note: You can cut recipe in half or make full recipe and freeze half for another meal. Let thaw in fridge before baking.
HONEY-ORANGE CHICKEN STIR FRY
1 c. long grain rice, cooked according to pkg. directions
2 c. water
4 boneless, skinless chicken breast halves, cut into thin strips
1/4 t. each, salt and pepper
1 c. orange juice
2 T. honey
1 T. cornstarch
1 t. grated orange peel
2 c. frozen peas, thawed
2/3 c. salted cashews
While rice is cooking, spray large non-stick skillet with cooking spray. Heat over medium-high heat until hot. Add chicken, salt and pepper; cook and stir 3 minutes or till chicken is no longer pink. Stir in peas. In small bowl, combine o.j. honey, cornstarch and orange peel; blend well. Add mixture to chicken; cook and stir until mixture thickens. Stir in cashews. Serve over rice.
Makes 4 servings.
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