Orange Beef and Broccoli

1 lb lean sirloin steak, trimmed and cut into thin strips
2 Tbsp reduced-sodium soy sauce
2 garlic cloves, minced
2 tsp minced peeled fresh ginger
1/8 tsp red pepper flakes
2 tsp canola oil
5 cups small broccoli florets
1 onion, thinly sliced
1 Tbsp grated orange zest
1/4 cup orange juice
1 tsp cornstarch

Combine the steak, soy sauce, garlic, ginger and red pepper flakes in a large zip-close bag. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight. Could be frozen at this point to be cooked at a later date.

Heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until lightly browned, about 3 minutes. With a slotted spoon, transfer the beef to a plate. Add the broccoli and onion to the skillet and stir-fry until the broccoli is bright green, about 3 minutes.

Stir together the orange zest, orange juice and cornstarch in a small cup until smooth; add to the skillet. Stir-fry until the sauce thickens and bubbles, about 1 minutes. Add the beef and stir-fry until heated through, about 2 minutes longer.

I like a little more orange flavor so I add another 2 to 4 Tbsp orange juice to the bag to marinade with the beef.

Makes 4 servings for 5 points each
each serving is 244 cal, 7 g fat, 2 g sat fat, 0 g trans fat, 73 mg Chol, 344 mg sod, 3 g fib, 33 g prot, 60 mg calc

Indoor S'mores

4 cups Honey Graham cereal
3 Tbsp margarine
6 cups miniature marshmallows
1/4 cup light corn syrup
1 1/2 cups milk chocochips

Coat a 9 by 13 inch pan with cooking spray. Place cereal into a large bowl, set aside.

In a medium sauce pan over low heat, melt margarine. Add marshmallows and corn syrup, stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal, stir well to coat. Press into prepared pan. Cool completely before cutting into squares.

I wet my hands with warm water and pressed the mixture into the pan. It was rather sticky.

SOUTH OF THE BORDER LASAGNA

I made this for dinner the other night. It was really good. I put 1/2 tsp each of chili powder, cumin, garlic powder and onion powder. I would leave the top layer of noodles off next time I make it. The noodles hardened when it was cooking to reduce the amount of liquid. I couldn't find the Taco Bell refried beans or salsa, so I used a store brand. I also used the store brand of cheese. It was cheaper. I don't know if the flavor would be different with the name brand. We really liked it the way it was.

Preheat oven to 375 degrees

uncooked lasagna noodles
1 (16 oz) can Taco Bell Refried Beans
seasoning to taste: chili powder, cumin, garlic powder, etc
1 lb uncooked hamburger
2 1/2 cups Taco Bell Medium Salsa
2 1/2 cups water
1 (8 oz) pkg Kraft 4 cheese Mexican blend
2 green onions, chopped

In large bowl mix refried beans, seasonings and uncooked hamburger together; set aside. In separate bowl stir together salsa and water. In a 9 by 13 inch pan, pour 1/2 cup salsa and layer as follows: Uncooked lasagna noodles (3 lengthwise and a short piece across the end--do not overlap) * 1/3 cup meat/bean mixture * 1/3 of the remaining salsa mixture. Repeat twice more, ending with a final layer of lasagna noodles on top. Cover with foil and bake 45 minutes. Uncover and let bake another 15 minutes or until water has finished evaporating. Sprinkle cheese and chopped onions on top and return to oven until cheese melts. About 5-10 minutes. Serve with sour cream.

Easy Chili

This chili takes a while to simmer, but doesn't take a lot of hands on time. It's easy since you use canned beans. You could let it simmer in the crockpot for 4 or 5 hours instead, if you like. I got this recipe from a friend many years ago. I've made a few changes. Now it's one of my favorites.

1 1/2 lb ground beef
1 1/2 cups thinly sliced onion
1 cup chopped celery
1 clove garlic, chopped
1 green pepper, sliced
1 habanero pepper, diced
2 cans tomatoes
2 Tbsp chili powder
3 Tbsp cold water
1 tsp sugar
2 tsp salt
1 tsp Worcestershire sauce
5 cans beans, drained
(I use 3 kidney and 1 each of pinto and white beans. I leave one of the cans of kidney beans undrained for extra liquid.)

Brown ground beef in Dutch oven. Add onions, celery, garlic, and peppers. Continue stirring and frying until onions are just translucent (about 10 minutes). Add tomatoes, chili powder (which has been mixed with the cold water), salt, sugar, and Worcestershire sauce. Simmer about 1 hour. Add beans. Heat through.

Peach Pie with Ginger Bottom

I made this last summer with the peaches from my tree. It was really good. I was afraid the the ginger would be over powering, but it wasn't.

2 pounds peaches, yellow or white variety
1/3 cup sugar
2 Tbsp fresh lemon juice
1 tsp ground cinnamon
1 Tbsp coarnstarch
2 Tbsp unsalted butter
4 oz gingersnaps, about 18 cookies

Preheat oven to 400 degrees.
Cut peaches in half and remove pits. Cut each peach half in four slices. Combine peaches, sugar, lemon juice, cinnamon and cornstarch in a medium bowl; set aside.
Melt butter in microwave or on stovetop. Crush gingersmaps into crumbs; place in a small bowl. Pour melted butter into crumbs and combine thoroughly.
Pat crumb mixture into bottom of 9 inch ceramic or glass pie plate; make sure crumbs are evenly distributed.
Starting at edge of pie plate, arrange peach slices in concentric circles so that they cover entire surface of pie and form a petal-like pattern. To form center of 'flower', arrange several peach slices into a small circle. Pour any remaining liquid from peach mixture over top of pie so it is evenly distributed.
Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325 degrees and bake for 40 minutes more.
Remove from oven and cool completely in pie plate on a wire rack (about 2 hours). Slice into 8 pieces just before serving.
Makes 8 servings for 3 points.
Is really good with fat free cool whip.

Philadelphia Peaches 'N Cream No Bake Cheesecake

I made this last summer with the peaches from my tree. We really liked it. It is light and very refreshing.

2 cups graham cracker crumbs
6 Tbsp margarine, melted
1 cup sugar, divided
4 pkg (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 less fat than cream cheese, softened
1 pkg (4 serving size) Jell-O Brand peach flavor gelatin
2 fresh peaches, chopped
1 tub (8 oz) COOL WHIP LITE Whipped Topping, thawed

Mix graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13X9 inch pan. Refrigerate while preparing filling.
Beat Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Makes 16 servings.
Can be prepared using 1 drained 15 oz can peaches

Gingerbread Pudding Cake

This has an old fashioned flavor. It even tasted good warmed up later. I did not like it cold. I did not have a 3 quart slow cooker. I tried it first in a 4 quart and it worked well. But I made it after that in my 2 quart. I really liked it better in the 2 quart.

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 tsp vanilla extract
1/2 cup molasses
1 cup water
1 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1/2 cup chopped pecans

Topping:
6 Tbsp brown sugar
3/4 cup hot water
2/3 cup butter, melted

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in egg white and vanilla.
Combine the molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in the pecans.
Pour batter into a greased 3 quart slow cooker. Sprinkle with brown sugar. Combine the hot water and butter; pour over the batter (DO NOT STIR).
Cover and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off the heat. Let stand for 15 minutes. Serve warm with whipped cream.
Makes 6-8 servings.
I was thinking of cooking it longer on low to see if it would work, but haven't yet.