This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.


2 1/2 Tbsp cornstarch, divided

1/4 tsp table salt

3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain

2 tsp canola oil

1 cup(s) reduced-sodium chicken broth, divided

5 cup(s) uncooked broccoli, florets (about a 12 oz bag)

1 Tbsp ginger root, fresh, minced

2 tsp minced garlic

1/4 tsp red pepper flakes, or to taste

1/4 cup(s) low-sodium soy sauce

1/2 cup(s) water


  • On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
  • Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
  • Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
  • In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.






1 pound lean ground beef
8 (3/4-ounce) slices American cheese
1 1/2 cups cooked long grain rice
1 (10.25-ounce) can condensed tomato soup
1 (4-ounce) can chopped green chiles, drained
1 (1.5-ounce) envelope taco seasoning mix
2 medium (2 cups) tomatoes, chopped
1 cup crushed corn chips



Heat oven to 350°F. Cook ground beef in 10-inch skillet over medium heat, stirring occasionally, until browned (5 to 8 minutes). Drain off fat.

Meanwhile, stack cheese slices. Cut into thin strips; coarsely chop. Set aside.

Stir in rice, soup, chiles and taco seasoning mix. Spoon mixture into ungreased 9-inch square baking pan.

Top with tomatoes, cheese and corn chips. Bake for 30 to 35 minutes or until heated through.




2 (3/4-ounce) slices American cheese

1 cup all-purpose flour

1/2 cup cornmeal

1 tablespoon sugar

1/3 cup butter softened

6 to 7 tablespoons cold water


1 tablespoon butter

1/2 pound top round steak, cut into 1/2-inch pieces

2 tablespoons all-purpose flour

1 cup beef broth

1 (15-ounce) can black beans, rinsed, drained

1 (11-ounce) can corn, drained

1/2 cup salsa

1 tablespoon chili powder

1 tablespoon ground cumin


Sour cream, if desired

Shredded Cheddar cheese; if desired

Heat oven to 350°F.  Cut cheese slices into thin strips.

Combine American cheese, 1 cup flour, cornmeal and sugar in medium bowl; stir to mix. Stir in 1/3 cup butter with fork until mixture resembles coarse crumbs. Stir in enough water just until dough forms a ball. Wrap in plastic food wrap; refrigerate.

Melt 1 tablespoon butter in 10-inch skillet until sizzling; add steak pieces. Cook over medium-high heat until browned (2 to 4 minutes). Reduce heat to medium. Add 2 tablespoons flour; stir to coat steak pieces. Add broth, continue cooking until steak pieces are no longer pink and sauce thickens and comes to a boil (3 to 5 minutes). Stir in chopped cheese and all remaining filling ingredients. Continue cooking until heated through (3 to 4 minutes).

Divide pastry dough into 6 equal parts. Pat each piece of dough on floured surface into 4-inch circle. Place about 2/3 cup filling into each of 6 (12-ounce) custard cups or ovenproof bakeware. Place dough circles over filled dishes. Cut several slits in top of crust with sharp knife. Place pies onto ungreased baking sheet; loosely cover with aluminum foil. Bake 30 minutes. Uncover; continue baking for 30 to 35 minutes or until crust is light golden brown. Serve with sour cream and shredded cheese, if desired.



1 tablespoon butter
1 pound lean ground turkey

1 large (1 cup) onion, chopped

1 small (1/2 cup) green bell pepper, chopped

1 rib (1/2 cup) celery, chopped

1 teaspoon finely chopped fresh garlic

2 (14.5-ounce) cans diced tomatoes, undrained

2 (15-ounce) cans kidney beans, undrained

1 (8-ounce) can tomato sauce

1 to 2 tablespoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground red pepper


6 (3/4-ounce) slices American cheese, cut in half diagonally



Melt butter in 5-quart saucepan until sizzling; add ground turkey, onions, green pepper, celery and garlic. Cook over medium-high heat, stirring occasionally, until meat is browned (10 to 12 minutes). Drain off fat.

Stir in all remaining ingredients except cheese. Continue cooking until mixture comes to a full boil (5 to 8 minutes). Reduce heat to low. Cook, stirring occasionally, until flavors are blended (30 to 40 minutes). Top each serving with cheese triangles.





Salsa adds freshness and flavor to almost anything. With Simple Salsa Squares, you have a puff pastry topped with melted cheese and salsa. Add some shredded rotisserie chicken to turn this into a heartier bite.
1 sheet puff pastry
1-1/2 cups pepper Jack cheese, shredded
1 cup cherry tomatoes, halved
1/4 cup cilantro, finely chopped
1/4 cup green onion, green part only, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
On a lightly floured surface, roll puff pastry into a large rectangle. Place on a parchment-lined baking sheet and refrigerate until firm, about 35 minutes.
Preheat oven to 425 F. Remove pastry from the refrigerator and prick entire surface with fork. Top with cheese, tomatoes, cilantro and green onion. Drizzle with olive oil and season with salt and pepper. Bake for 20 to 25 minutes or until golden brown.
Serves 6.



You’ll need molds that are about 2½ inches in diameter and 3 inches deep. You can sometimes find deep, round, open-ended metal molds or cutters in kitchenware stores.
Instead, you could use lengths of 2-inch PVC pipe from the hardware store that have been sterilized in the dishwasher, or empty, clean cans of a similar size with both the tops and bottoms removed. Eight- ounce tomato sauce cans work perfectly.
For the spicy mayonnaise
¾ cup mayonnaise
2 tablespoons fresh lemon juice
teaspoons sriracha or sambal
½ teaspoon sesame oil
Kosher salt and freshly ground black pepper
For the avocado and crab salad
6 tablespoons heavy cream
1 tablespoon whole grain mustard
½ pound Dungeness crabmeat, drained, picked clean of shell, and lightly squeezed of excess moisture if wet
3 ripe avocados, as needed
4 teaspoons tobiko (flying fish roe), salmon roe, or other caviar


To make the spicy mayo, combine the mayonnaise, lemon juice, sriacha, and sesame oil in a small bowl. Season to taste with salt and pepper and set aside.
To make the crab salad, whip the cream to soft mounds using an electric mixer or a whisk. Stir in the mustard, then fold in the crab and season to taste with salt and pepper.
Slice the avocados in half, remove the pits, and remove the avocado meat from the skins using a large spoon. Cut the avocados crosswise into ½-inch thick slices.
Set out 4 small plates and place a ring mold in the center of each plate. Attractively arrange enough avocado slices in the ring molds to completely cover the bottoms of the molds with the curved sides of the avocado facing out. You should have at least half the avocado slices left.
Divide the crab salad between the four ring molds, smoothing the tops of the salads with the back of a spoon. Arrange as many of the remaining avocado slices as needed to cover the crab salad in the ring molds. Spoon some of the spicy mayo over the tops of the molds. Put about a teaspoon of caviar on top of the mayonnaise in each mold and remove the molds by gently lifting them straight up. Serve immediately.


This recipe is courtesy of Guy Fieri


  • 1 cup vegetable juice (recommended: V-8)
  • 1/2 cup vodka
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon crushed garlic
  • 1 teaspoon onion powder
  • 1 teaspoon celery seed
  • 1 tablespoon prepared horseradish
  • 4 tablespoons olive oil
  • 1-pound flank steak


Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.

Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.



2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)

1 head iceberg lettuce, chopped (4 cups)

2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped

1 large ripe avocado, halved, pitted, peeled, and cubed

4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)

4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds

Yogurt and Lemon Dressing (recipe follows)

Coarse, freshly ground black pepper


1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Set aside.

2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper and serve.

Yogurt and Lemon Dressing


1/2 cup plain low-fat yogurt

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon fine sea salt


1. In a jar, combine the yogurt, lemon juice, and salt. Cover with a lid and shake to blend. Taste for seasoning. The dressing can be used immediately.


  • 6 oz zucchini sliced 1/4″ on long bias
  • 6 oz yellow squash sliced 1/’8′ on long bias
  • 2 scallions chopped
  • 1 1/2 tsp. minced garlic
  • 1 1/2 tsp. oregano
  • 2 oz feta cheese, crumbled (I used reduced fat feta cheese)
  • 12 oz tomatoes cut in half then sliced 1/4″thick crosswise (If you use Roma tomatoes, you don’t need to cut again)
  • 2 tsp. olive oil
  • salt & pepper to taste

Lightly oil 6″ diameter corning ware or pyrex dish

Toss zucchini with salt & pepper. Toss yellow squash with salt & pepper. In a bowl mix scallions, garlic, oregano, & feta.

 Lay zucchini slices in pan slightly overlapping like shingles. Sprinkle with salt & pepper. Top with a layer of tomatoes slightly overlapping. Sprinkle on half of the scallion mix. Top with a layer of yellow squash & another of tomatoes sprinkling each with salt & pepper. Top with remaining scallion mix then drizzle with olive oil.

Bake for 30 min at 400 degrees or until top is slightly browned. Allow to sit for 10 min then cut into wedges & serve. 4 servings.

Here’s the part where I come clean: I didn’t follow the recipe exactly because I was lazy. I didn’t weigh the squash, tomatoes, etc….I can tell you that I used approximately 1.5 zucchinis, 2 yellow squash zucchinis, about 3 Roma tomatoes, 1 big clove of garlic, and 1 1/2 green onions. Then I mixed the olive oil with the garlic, oregano, salt and pepper. I alternated the vegetables in the pan, drizzled the oil-garlic-oregano on top and sprinkled it all with the green onions and feta. My way seemed much easier (maybe it’s not). And it was simply amazing. I’m going to continue to eat my vegetables this way….