Ginger Steak and Broccoli Stir-Fry

ginger beef and broccoli stir-fry

Ginger Steak and Broccoli Stir-Fry 

2 tsp. Asian (dark) sesame oil

10 oz. lean sirloin steak, trimmed and cut into thin strips

1 Tbl. minced peeled fresh ginger

2 garlic cloves, minced

2 cups small broccoli florets

4 scallions, cut into 1-inch lengths

1 Tbl. reduced-sodium soy sauce

1/2 tsp. hot chili paste

Heat large deep skillet or wok over high heat until drop of water sizzles in pan.  Add steak and stir-fry until lightly browned, about 2 minutes.  Transfer to plate.

Add ginger and garlic to skillet and stir-fry until fragrant, about 30 seconds.  Add broccoli and scallions and stir-fry until just softened, about 2 minutes longer.

Return steak to skillet along with soy sauce and chili paste.  Stir-fry until beef is just cooked through, about 2 minutes longer.

Cook’s Note:

To easily cut the steak into thin strips, put it in the freezer for 30 minutes before slicing.

(Ginger Steak and Broccoli Stir-Fry was in “Weight Watchers: Cook it Fast”, August, 2014)


Coconut Curry Shrimp & Vegetables


Coconut Curry Shrimp & Vegetables

Coconut Curry Shrimp & Vegetables

This recipe, Coconut Curry Shrimp & Vegetables is from Diabetes Self-Management.  This recipe is sooooo good that I’ve made it 3 times already since Easter.


Coconut Curry Shrimp & Vegetables Recipe


Coconut Curry Shrimp & Vegetables

2 tsp. cooking oil

3 cups assorted fresh vegetables (broccoli florets, bell pepper and zucchini strips, sliced carrots and/or sliced fresh mushrooms)

2 large shallots, finely chopped or one large onion

3 tsp. minced garlic

1 Tbsp. flour

2 tsp. curry powder

¼ tsp. salt

¼ tsp. ground red pepper

1 cup fat-free reduced-sodium chicken broth

½ cup reduced-fat coconut milk

¾ lb. peeled and deveined medium raw shrimp


Heat oil over medium-high heat in a large, deep nonstick skillet.  Add vegetable, shallots and garlic; cook 2 minutes.

Stir in flour, curry powder, salt and ground red pepper; cook 1 minute, stirring constantly.

Stir in broth and coconut milk; cook and stir until thickened and bubbly.   Stir in shrimp; return just to boiling.  Reduce heat; simmer, covered, 3 minutes or until shrimp are opaque and vegetables are tender.

4 servings


(Recipe for Coconut Curry Shrimp & Vegetables came from Diabetes Self-Management, 2015)


Peanut Ginger Pasta


Peanut Ginger Pasta

Peanut Ginger Pasta

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Ginger, basil, lime and peanut butter make a luscious Thai sauce for linguine and veggies.  It’s how I get my family to eat whole wheat pasta.

Allil Binder                                                                         Spokane, Washington


Peanut Ginger Pasta Recipe


Peanut Ginger Pasta

2 ½ tsp. grated lime peel

¼ cup lime juice

2 Tbsp. reduced-sodium soy sauce

2 tsp. water

1 tsp. sesame oil

1/3 cup creamy peanut butter

2 ½ tsp. minced fresh gingerroot

2 garlic cloves, minced

¼ tsp. salt

¼ tsp. pepper

8 oz. uncooked whole wheat linguine

2 cups small fresh broccoli florets

2 medium carrots, grated

1 medium sweet red pepper, julienned

2 green onions, chopped

2 Tbsp. minced fresh basil


Place the first 10 ingredients on a blender; cover and process until blended.  Cook linguine according to package directions, add broccoli during the last 5 minutes; drain.

Transfer linguine and broccoli to a large bowl.  Add remaining ingredients.  Add peanut butter mixture and toss to combine.        4 servings


(Recipe for Peanut Ginger Pasta was in, 2015)  


Shrimp Stir-Fry

Shrimp Stir-Fry

Shrimp Stir-Fry


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


When I need to fix a quick meal, I frequently turn to this well-loved dish that takes only a few minutes to cook.  I’ve also used chicken instead of shrimp with delicious results.  I enjoy preparing holiday meals for my family when everyone can be together.


Shrimp Stir-Fry Recipe

Shrimp Stir-Fry

1 ½ cups broccoli florets

1 small sweet red pepper, julienned

1 small green pepper, julienned

1 to 2 Tbsp. vegetable oil

1 lb. cooked shrimp, peeled and deveined

1 Tbsp. cornstarch

2 tsp. brown sugar

1 to 1 ½ tsp. ground ginger

1 cup orange juice

¼ cup soy sauce

Hot cook white or brown rice


In a skillet, stir-fry broccoli and peppers in oil until tender.  Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink.

Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over rice.            3-4 servings


(Recipe for Shrimp Stir-Fry was on, 2014)


Pesto Veggie Pizza


Pesto Veggie Pizza

Pesto Veggie Pizza

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


A thoughtful granddaughter gave me the recipe for this wonderful pizza.  It’s delicious down to its whole wheat crust.  One bit and I’m in veggie heaven!

            Agnes Ward                                                                                       Stratford, Ontario


Pesto Veggie Pizza Recipe

Pesto Veggie Pizza

2 cups sliced fresh mushrooms

1 cup fresh broccoli florets, chopped

¾ cup thinly sliced zucchini

½ cup julienned sweet yellow pepper

½ cup julienned sweet red pepper

1 small red onion, thinly sliced and separated into rings

1 Tbsp. prepared pesto

1 prebaked 12 inch thin whole wheat pizza crust

1/3 cup pizza sauce

2 Tbsp. grated Romano or Parmesan cheese

¼ cup sliced ripe olives

½ cup crumbled reduced-fat fete cheese

½ cup shredded part-skim mozzarella cheese


In a large nonstick skillet coated with cooking spray, sauté the mushrooms, broccoli, zucchini, peppers and onion until tender.  Remove from heat; stir in pesto.

Place crust on a 12 inch pizza pan; spread with pizza sauce.  Sprinkle with Romano cheese; top with vegetable mixture and olives.  Sprinkle with feta and mozzarella.

Bake at 450 F. for 8-12 minutes or until crust is lightly browned and mozzarella is melted.         6 slices


(Recipe for Pesto Veggie Pizza was on, 2014)


Chicken Orzo Skillet

Chicken Orzo Skillet

Chicken Orzo Skillet


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


As a busy homemaker with a home-based business, I try to make quick dinners that are healthy for my husband and two young children.  I combined two recipes to come up with this family favorite.

           Kathleen Farrell                                                                               Rochester, New York


Chicken Orzo Skillet Recipe

Chicken Orzo Skillet

1 cup uncooked orzo pasta

1 Lb. boneless skinless chicken breast, cubed

3 tsp. olive oil, divided

3 garlic cloves, minced

2 cans (14 ½ oz. each) stewed tomatoes, cut up

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

1 ½ tsp. Italian seasoning

½ tsp. salt

1 package (16 0z.) frozen broccoli florets, thawed


Cook orzo according to package directions.  Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil for 6-7 minutes or until no longer pink.  Remove and keep warm.

In the same skillet, cook garlic in remaining oil for 1 minute or until tender.  Stir in the tomatoes, beans, Italian seasoning and salt.  Bring to a boil.  Stir in broccoli and chicken; heat through.  Drain orzo. Stir into chicken mixture.


(Recipe for Chicken Orzo Skillet was on, 2014)


Almond Chicken Stir-Fry

Almond Chicken Stir-Fry

Almond Chicken Stir-Fry

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Almonds and water chestnuts add crunch to this speedy supper.  It’s great the frozen stir-fry vegetables, too.

                Denis Uhlenhake                                                             Ossian, Iowa


Almond Chicken Stir-Fry Recipe 

Almond Chicken Stir-Fry

1 ½ Lbs. boneless skinless chicken breast, cut into strips

3 Tbsp. canola oil

1 ½ cups fresh cauliflowerets

1 ½ cups fresh broccoli florets

¾ cup julienned carrots

½ cup chopped celery

¼ cup sweet red peppers

1 can (8 oz.) sliced water chestnuts, drained

3 cups chicken broth

3 Tbsp. cornstarch

½ cup cold water

Hot cooked rice, optional

1/3 to ½ cup slivered almonds, toasted

In a large skillet or wok, stir-fry chicken in oil until no longer pink.  Stir in the vegetables, broth and soy sauce.  Bring to a boil.  Reduce heat to low; cover and cook until vegetables are crisp-tender.  Combine cornstarch and water until smooth; stir into chicken mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with rice if desired.  Sprinkle with almonds.             6 servings


(Recipe for Almond Chicken Stir-Fry was in


Vegetable Quiche Muffins

Vegetable Quiche Muffins

Vegetable Quiche Muffins

Rise and shine with the perfect breakfast bites!  Or, relax a little and serve them for a later brunch.  Either way, these little quiches are easy to make and even easier to make disappear.  Featuring a quick biscuit dough crust, they only require a few minutes of prep time.  Pair them with fresh fruit and assorted teas for a festive spring meal without the fuss.

Vegetable Quiche Muffins Recipe

Vegetable Quiche Muffins

1 10-count tube (7.5 oz. pkg.) standard size buttermilk biscuits

½ cup shredded reduces-fat Swiss, Cheddar or mozzarella cheese

1 cup broccoli florets

½ cup red bell pepper, thin strips

2 scallions, sliced

1 8-oz. carton refrigerated or frozen egg product, thawed (about 1 cup)

¼ cup evaporated skim milk

¼ tsp. dried thyme, crushed

1/8 tsp. black pepper

Additional thin strips red bell pepper, optional

Spray 12 count muffin tin with nonstick coating.  Carefully press 1 biscuit into each of 10 cups in muffin tin, flattening firmly with fingers to form the crust of the quiche.  Sprinkle evenly with cheese.

In a small covered saucepan, cook the broccoli, ½ cup bell pepper strips and the scallions in a small amount of boiling water about 3 minutes or until crisp-tender.  Drain well; sprinkle cooked vegetables over cheese in muffin tins.

In a medium mixing bowl, stir together egg products, evaporated skim milk, thyme and black pepper.  Pour over vegetables in muffin tins. (Note: You may have leftover egg mixture.  Do not OVERFILL or quiches will overflow.)   Place on a baking sheet.  Bake in a 375 F. oven for 25-30 minutes or until puffed and a knife inserted near the center of each comes out clean.  Let stand 5 minutes before serving.  If desired, garnish with additional strips of red pepper.

(Recipe for Vegetable Quiche was in Stop&Shop recipes that were mailed to card holders.)

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