Broccoli Ginger Beef

      This is an awesome way to make Chinese take out.  You can make it as salty or sweet or as spicy as you like! 

Ingredients:

1 1/2 lbs sirloin steak                    5.67
1 head broccoli                                1.48
1 can sliced water chestnuts         1.24
2 bunches green onions                 1.00
4 Tbsp low sodium soy sauce          .25
2 C beef broth                                    .50
   (I use beef base and water)
2 Tbsp vegetable oil
2 Tbsp corn starch
4 Tbsp honey                                  .75
3 tsp dried ginger                           .20
Salt and Pepper

Directions:

Preheat a large pan with the 2 Tbsp vegetable oil over medium high heat.   Slice the sirloin against the grain into 1/4 inch thick slices.  Sprinkle with salt and pepper.  Brown the beef in the oil and remove.  Place slices on a paper towel lined plate to drain.  

Slice the broccoli into bite size pieces and steam for 2-3 minutes in the microwave to take a little edge off, but still crunchy.   Slice the green onions and drain the can of water chestnuts. 

Add the beef broth, soy sauce, honey and dried ginger to the pan you browned the beef in.  Mix the cornstarch with 1/2 cup of cold water and add to the pan.  Stir and warm until bubbly.  Taste the sauce and see how you like it.  You can add more honey for sweetness or more soy sauce if you like it salty. 

Now that the sauce is ready add in the onions, water chestnuts, steamed broccoli and beef.  Stir well and let the veggies get warm.  Do not over cook or the onions and broccoli will get too soft.  

Serve over rice.   After dinner put the other half of the Broccoli Ginger Beef mixture into a storage container with a tight lid and freeze.

Then when ready for the second portion thaw in the fridge for 1-2 days and warm on the stove until just warm.  Serve over rice.

I was able to make two dinners for $5.55 each, not including the price of the rice.

Enjoy!
Christie aka Keeza

Salsa Chicken Wraps

       It's been a while since I had time to post a new recipe.  My husband and I have been very busy at work the last two weeks and the frozen meals have really come in handy.  It's nice to have a home made meal ready to go into the oven or onto the stove top instead of stopping at a fast food restaurant on the way home from an exhausting day.  Then after dinner we put the dishes in the dishwasher and fall into bed.  No pots or pans to wash and the kitchen is not a mess at 9 o'clock at night.  Then it's up at 5:15 in the morning and we have leftovers in the fridge ready to take with us to work.  Now I have two days off and I'm trying to make the most of it before I head back to work on Saturday. 

Today I wanted to show you how to make Salsa Chicken Wraps.  These little wraps make an awesome lunch or a late night snack.  They are equally yummy without the chicken if you are a vegetarian.  You can wrap them in foil and heat them up in the oven if you are home, or you can wrap them in plastic wrap and heat them in the microwave if you are going to work.  All the ingredients are fully cooked, so if you thaw them out a day in advance you can eat them at room temperature on a job site or in the car. 

Ingredients:

2 chicken breasts                         2.49
1 can black beans                           .80 
1 C brown rice                                 .41
8oz pepper jack cheese                2.18
16 oz salsa                                      3.48
1 pkg taco seasoning                      .58
1/2 C chopped cilantro                  .37
1 C corn (not pictured)                  .25
2 pkg 8 inch flour tortillas           3.52

Directions:

Poach the chicken breasts and chop into 1/4 inch pieces.  Steam the brown rice according to package directions.  As these are cooking you can drain and rinse the black beans.  Drain excess moisture off the salsa.  Grate the pepper jack cheese.  Mix the rice, beans, salsa, cheese, taco seasoning, corn and cilantro in a medium mixing bowl.   At this stage you have the vegetarian version.  Now add the chopped chicken for the original version.

Now place two heaping spoonfuls (about 2/3 C) of this filling into the middle of a tortilla.

Next the left and right sides of the tortilla in over the filling and roll up the tortilla from the bottom to the top.
I couldn't wrap and take pictures at the same time, so here is the finished product.

Then wrap each filled tortilla in plastic wrap.

When all the tortillas are filled and wrapped place them in two gallon sized freezer bags.

Then place in the freezer.  When ready to eat, you can put one plastic wrapped Salsa Chicken Wrap into the microwave and cook on high for a 2-3 minutes.  Then let it rest for a minute or two so it is cool enough to handle.  Unwrap the plastic wrap and enjoy.

Delicious!  At home I garnish with sour cream and cilantro, but at work I just eat with my hands with no toppings.  All the flavor is already inside!

I was able to make 16 Salsa Chicken Wraps for 88 cents a piece!  I can assure you this is what my husband will be eating while I'm working hard this weekend.  If you use mild salsa and pick a chicken taco seasoning this is a great option for kids.  If you like extra spicy then add a small can of diced jalapenos to the filling.

Enjoy!

Christie aka Keeza 

Hot Turkey Sandwiches

These sandwiches are fantastic on a cold winter Saturday and even better on a Spring picnic.  If you take them strait from the oven and put them in your picnic basket they will still be toasty and warm when you unwrap the foil at the park.   You can surprise your Honey with a hot sandwich at the job site, or after he shovels off the driveway. 

Ingredients:

6 wheat rolls                                      1.50
3/4 lb smoked sliced deli turkey         4.92
1 pkg fully cooked bacon slices         2.68
1 medium onion sliced thin                   .30
1 pkg sliced pepper jack cheese        2.36
12 Tbsp BBQ sauce                           .30

Directions:

Carefully slice each wheat roll and open up on a cutting board.  Spread 2 Tbsp of BBQ sauce on the top bun and place three slices of turkey on the bottom bun.  If your store has smaller buns then reduce the amount of BBQ sauce to 1 Tbsp so you don't have a soggy sandwich.

Then place one slice of pepper jack cheese on top of the turkey and a few rings of sliced onions on top of the BBQ sauce.

Lastly put 3-4 slices of precooked bacon on top of the cheese.

Then close each sandwich and wrap in foil.

Put two sandwiches a piece into gallon zip lock bags, label and freeze.

I put two sandwiches into the oven at 250 degrees for 20 minutes to melt the cheese.  The other four sandwiches go into the freezer.  When you're ready to heat up the frozen ones place two sandwiches in the oven and bake at 200 degrees for 60 minutes.  This gives the inside to warm up before the bun gets too crispy.

This was our lunch and it was fantastic.  Once the snow melts I encourage you to warm up some of these sandwiches in the oven, grab them out and put them into your basket and have a picnic.  For Independence Day my husband and I like to bake some hot sandwiches then eat them out on the boat waiting for the fireworks to start over the lake. 

I made 6 sandwiches for $2.01 each.  Now add an apple and some carrot sticks and you have a fabulous lunch. Please try this one...you will love it!

Christie aka Keeza