adapted from Cooking Light

INGREDIENTS:

• 3  tablespoons light soy sauce
• 4  teaspoons  cornstarch
• 1  tablespoon  hoisin sauce
• 2  to 3 teaspoons chili garlic sauce (such as Lee Kum Kee – found in the Thai department of most grocery stores)
• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 2  teaspoons  dark sesame oil
• 1/4  cup  finely chopped green onions
• 2  tablespoons  grated fresh ginger
• 3  garlic cloves, minced
• 1  pound  boneless sirloin steak, cut into 1/4-inch strips
• 5  cups  (2-inch) cut green beans (about 1 1/4 pounds)
• 1  cup  red bell pepper strips
• 3/4  cup  (2-inch) slices green onion tops
• 2  cups  hot cooked brown rice

DIRECTIONS:

1.  Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.

Lee Kum Kee Sauce (I found it at Hannaford) 

2.  Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds.

3.  Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.

4.  Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently.

5.  Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.

Makes:  4 Servings – 1 3/4c. Beef Mixture, 1/2c. Rice
WWP: 9

Click here for the printable version of Ginger Beef Stir-Fry!

Since The Mister is flying somewhere over Nebraska right now, on his way to sunny (read: not cold and snowy) California, I have decided to declare this week Chick Food week. I started with tonight’s dinner: Whole-Wheat Pasta Salad with Walnuts and Feta Cheese. Yup, no meat in sight. To add insult-to-injury I served it with a side of steamed broccoli and a pumpkin muffin with no butter. Boy would this meal have him in a tither. “Luckily” he is enjoying delicious re-hydrated plane food. That should hit the spot.

Whole-Wheat Pasta Salad with Walnuts and Feta Cheese
Another Recipe by Ellie Krieger

INGREDIENTS:

1/2lb whole-wheat pasta (I used fusilli)
1/2c walnut pieces
1/2c feta cheese (I used reduced fat, but whatever your into)
1/4c diced red onion (chopped finely, no one wants a big hunk of onion)
1 1/2c baby spinach, shredded
2 tbsp olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1/2 tsp dijon mustard
salt & pepper to taste

1. Measure out 1/2 lb of pasta

1/2 lb or 8oz. Weird is that Rachael Ray in the background? It is! She has her own stocks now! I found her beef stock at the grocery store last Thursday. It has nothing to do with this recipe, but I just like her. Now where were we?

2. Cook the pasta according to package directions (ie. boil water)

3. In a small dry skillet toast walnuts for 3-5 minutes or until fragrant. Set aside to cool.

4. Chop onion (finely), feta and walnuts. Shred spinach.

5. In a small bowl whisk together oil, vinegar, garlic and mustard

Yeah, that’s right I buy store brand.

6. It looks like this until you whisk it:

before

after

7. Pour dressing over the pasta and toss ingredients to combine. Season with salt and pepper. This salad will keep in the fridge for about a day.

Chick Food: Day 1

Serve with a side of steamed broccoli

Serves 4

Serving size: 2 cups=9 points