Shrimp and Broccoli Stir-Fry

I wanted something easy, light, and meatless, so I settled on this recipe.  We liked it, but the ratio of shrimp to veggies was heavy on the shrimp.  I had already added bell pepper to the original recipe, but I would add even more veggies next time--more broccoli, perhaps some shredded carrots too.  The seasoning and overall flavor was good though.

Shrimp and Broccoli Stir-Fry
from Cooking Light: One-Dish Meals Magazine
Makes 4 servings, ~200 cal/serving (without rice)

Ingredients:
1 pound medium shrimp, peeled and deveined
1 tablespoon cornstarch
salt and pepper
canola oil
1/4 cup green onions, cut diagonally into 1" pieces
2 teaspoons minced peeled fresh ginger
3 garlic cloves, thinly sliced
2 cups broccoli florets
1 red bell pepper, seeded and cut into thin strips
1/4 cup lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/8 teaspoon crushed red pepper

Directions:
Pat shrimp dry with paper towels.  In a medium bowl, combine shrimp with cornstarch and a dash of salt and pepper and toss to coat.  Heat a large wok or skillet over high heat.  Add 1 tablespoon oil to pan and add shrimp mixture; Stir-fry 4 minutes.  Remove shrimp and place in medium bowl.

To the empty skillet, add 1/2 tablespoon oil and add green onions, ginger, and garlic.  Stir-fry 45 seconds and then add mixture to the bowl with the shrimp.

To the empty skillet, add 1 tablespoon oil and the broccoli and bell pepper.  Stir fry 2 minutes and then return the shrimp-onion mixture to the skillet along with the soy sauce, vinegar, honey, and red pepper flakes.  Bring to a boil and cook 1 minute or until shrimp are done and broccoli is crisp-tender.   Serve over rice.

Weeknight Beef Chili

Simple and good crockpot recipe to warm your bones on a winter day.  We added a little shredded cheese from the fridge that we wanted to use up and I made some corn bread muffins and a side salad to accompany the chili.  This would also be good with elbow macaroni for chili-mac.

Weeknight Beef Chili
from Slow Cooker Revolution Vol 2
Makes 4 servings

Ingredients:
1 lb ground beef
2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon minced garlic
1/2 tablespoon ground cumin
1 (15oz) can kidney beans, rinsed
1 (15oz) can tomato sauce
1 (14.5oz) can diced tomatoes
1&1/2 tablespoons soy sauce
1/2 tablespoon brown sugar
1 teaspoon minced chipotle chili
salt and pepper

Directions:
In a large skillet over medium heat, brown the beef just until no longer pink.  Mix in the chili powder, tomato paste, garlic, and cumin.  Transfer to a medium Slow Cooker.  Stir in the remaining ingredients and add 1/2 teaspoon salt and 1/2 teaspoon pepper.  Cover and cook on low for 5 to 6 hours.   Serve.

Pork Chops with Warm Escarole Salad

This was a quick weeknight meal that was easy to adjust down to 2 servings.  The wilted escarole/chickpea/apple mixture was a nice healthy side dish.  I also made a little quinoa for a grain component.

Pork Chops with Warm Escarole Salad
Recipe from One Pot Cookbook
Serves 4

Ingredients:
4 bone-in 9oz pork chops
salt and pepper
2 tablespoons olive oil
1 cup canned chickpeas, drained and rinsed
1 pound escarole, leaves torn
1 medium Gala apple, cut into matchsticks
1 tablespoon grated lemon zest
1 teaspoon fresh lemon juice

Directions:
Season pork chops with salt and pepper.  In a large saute pan, heat oil over medium-high.  Add pork chops, reduce heat to medium, and cook until browned on both sides and cooked through, about 8 minutes.  Transfer to a plate and tent with foil to keep warm.

Add chickpeas to pan and cook for 2 minutes.  Working in batches, add the escarole and cook, stirring, adding more as the leaves wilt.  Sprinkle with salt and pepper, and add apple, lemon zest, and lemon juice.  Serve with the chops.