my fly stir-fry

Ingredients

• Servings: 4
• 4 center cut lamb chops, thinly sliced
• 1/4 cup mirin (japanese sweet )
• 1/4 cup rice vinegar
• 1/2 cup soy sauce
• 1/2 cup mushrooms, sliced
• 1 green bell pepper, sliced
• 1 bunch green onions
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 tablespoon sesame oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• slice lamb as thinly as possible. working with partially frozen chops makes this easier. in a medium bowl, mix lamb with mirin, rice vinegar, and soy sauce. cover, and let marinate in refrigerator while you prepare the remaining ingredients.
• slice mushrooms, green pepper, green part of green onions, and set aside. mince white part of green onions, garlic, and ginger.
• heat wok or large skillet over medium heat, then coat with sesame oil. saute minced green onion, garlic, and ginger until fragrant. increase heat to high. squeeze marinade off lamb, and place lamb into wok. reserve marinade. cook and stir until lamb is no longer pink, about 4 minutes. stir in mushrooms, green pepper, and sliced green onion. cook, stirring, until vegetables are tender, about 4 minutes. stir in reserved marinade, and cook about 2 minutes.

Delicious Broccoli Cranberry Salad

Ingredients

• Servings: 8
• 2 large heads broccoli, cut into florets
• 1 cup dried cranberries
• 1/2 small red onion, chopped
• 1/2 cup chopped celery
• 1 cup mayonnaise
• 1/4 cup white sugar
• 1/4 cup rice vinegar
• 1/3 cup cashews

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix broccoli, cranberries, onion, and celery in a large bowl. whisk mayonnaise, sugar, and rice vinegar together in a bowl; pour over broccoli mixture. toss to combine. sprinkle with cashews just before serving.

Ham And Green Bean Casserole

Ingredients

• Servings: 4
• 3 tablespoons butter
• 3 cups cubed bread
• 1 onion, minced
• 3 cups cooked ham, cut into one inch cubes
• 1 (10 ounce) can cream of celery soup, undiluted
• 1/2 cup milk
• 1 1/2 cups instant rice
• 1 1/2 cups water
• 1 (15 ounce) can green beans, drained
• 6 slices american cheese

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). oil a 9-inch baking dish with spray cooking oil.
• place the bread cubes in a small bowl. melt the butter in a large skillet, and pour half over the bread cubes. toss cubes and set the bowl aside.
• add the onion to the remaining butter in the skillet and cook over medium heat until softened, about 2 minutes. add the chopped ham. stir in the cream of celery soup and the milk. bring the mixture to a boil, stirring. remove from heat.
• put the rice and water into the baking dish. top with the drained green beans. then spoon the ham mixture on top of the green beans. cover with the slices of american cheese, then sprinkle over all with the bread cubes.
• bake uncovered until cheese melts and edges bubble, about 45 minutes.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

Rice Quiche Crust

Ingredients

• Servings: 1
• 1 cup water
• 1 cup instant rice
• 1 tablespoon butter (optional)
• 1 pinch salt (optional)
• cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• bring water to a boil in a small saucepan. stir in rice, cover pan, and remove from heat. allow to stand until water is absorbed, about 5 minutes. stir in butter and salt, if desired.
• spray a 9 inch pie pan with nonstick cooking spray. spoon cooked rice into pan. use the back of a spoon to firmly press rice along the bottom and sides of the pan to create a crust. use crust with quiche fillings of choice, and bake as directed for quiche.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.