beef + noodle sir-fry (*vegan/ vegetarian option*)

ingredients:
1 lb. boneless steak, sliced into small strips (about 2" x 1/4" x 3/4") or 1 package tofu
3 T (tablespoon) olive oil
1 T (tablespoon) all-purpose flour
3 1/2 t (teaspoon) soy sauce
1 package (6 -8 oz) rice noodles
1 T (tablespoon) ginger (fresh root, finely chopped)
1 clove garlic, finely chopped
1 bag (1 lb) broccoli + cauliflower (frozen) or other vegetables of your choice
2/3 cup beef broth (canned or from bullion cubes) or vegetable broth
1/3 cup apple cider vinegar (or rice vinegar)
1/3 cup honey (or substitute maple syrup or molasses)
1 t (teaspoon) sesame oil (regular or hot chili, omit if allergic)
1/4 cup sliced green onions

directions:
step 1)
toss beef (or tofu), 1 tablespoon olive oil, flour, and 1/2 teaspoon light soy sauce. refridgerate 15-20 minutes.

step 2)
soak rice noodles in cold water 10-15 minutes.

step 3)
heat skillet over high heat. coat with 1 tablespoon olive oil. add ginger and garlic, stir fry 30 seconds before adding frozen vegetables. stir-fry until tender yet crisp and remove from skillet.

step 4)
coat skillet with 1 tablespoon olive oil. stir-fry beef (or tofu, etc.) until brown (5-7 mins). remove meat from skillet.

step 5)
add broth, vinegar, honey or substitute, 3 tablespoons soy sauce, sesame oil to skillet. stir in noodles, heat to boiling and cook 1-2 minutes or until noodles are tender. stir in beef, veggies and onions, cook + stir 1 minute.

serve + enjoy! makes 6 servings.

fat-free rice pudding

delicious, healthy + EASY to make!


ingredients:
2 1/3 c. water
1/2 c. long-grain white rice
1/4 c. long-grain brown rice
1 c. plus 2 tbsp. fat-free dry (powdered) milk
1/2 c. WARM water
3/4 c. sugar or equivalent of sugar substitute
2 egg whites
1/2 teaspoon ground cinnamon

directions:
step 1)
bring 2 cups of water to boil in medium saucepan. add the rice, return to boil. reduce heat + simmer 15 - 20 minutes (until rice is tender + water is absorbed).

step 2)
in blender, combine warm water and dry milk. mix up. add sugar or sugar substitute. blend until there are no lumps in mixture.

step 3)
in large non-stick saucepan, combine 1/3 cup water, dry milk+ sugar mixture, egg whites, + cinnamon. cook over medium heat for 7- 9 minutes or until it thickens, stirring so it doesn't burn.

step 4)
remove thickened sauce mixture from heat. stir in rice. refrigerate. serve chilled. makes 8 servings.

to serve:
scoop chilled pudding into small bowl. serve with peaches, berries, and/or whipped [cream] topping.