Skinny Beef and Broccoli Stir-Fry

Prep time: 20 minutes

Cook time: 8-10 minutes
Yield: 4 servings
Serving size: 1 cup
Ingredients
 ¾ pound pre-cut stir fry beef strips (such as sirloin, tri-tip, ribeye)
 salt, to taste
 black pepper, to taste
 2 tablespoons cornstarch
 1 teaspoon fresh grated ginger
 2 tablespoons less-sodium soy sauce
 ½ cup light orange juice
 2 tablespoons peanut or canola oil
 1 tablespoon minced garlic
 pinch of red pepper flakes (add more for more heat)
 2 cups broccoli florets
 1 red bell pepper, sliced thin
 ½ cup snow peas, deveined
 ¼ cup water chestnuts
Instructions
1. Season the beef with salt and pepper, to taste.
2. Place the seasoned beef and cornstarch in a resealable gallon-sized bag and shake it to
coat each piece.
3. In a small mixing bowl, whisk together the ginger, soy sauce, and orange juice and set it
next to the wok or skillet.
4. Over high heat, heat a wok or large nonstick skillet with tall sides. When hot, add the oil
and swirl it around to coat the surface. The oil will look like it is rippling.
5. Add the garlic and red pepper flakes to the wok, and stir them around until fragrant, about
30 seconds, and take them out, reserving them on a plate.
6. Add the coated beef to the skillet, stirring it around for 1-2 minutes.
7. With the beef still in the skillet, add the broccoli, bell pepper, snow peas, and water
chestnuts and stir them around until tender-crisp, about 2-4 minutes.
8. Add the set-aside sauce and cooked garlic and red pepper flakes, and cook until the sauce
is slightly thickened and coating the beef and vegetables, about for 1 minute. Remove from
the heat, and serve with optional rice as desired.

Skinny Lobster Mac and Cheese

Prep time: 5 minutes
Cook time: 20 minutes
Yield: 6 servings
Serving size: 1.25 cups
Ingredients
 2 cups whole wheat pasta shells
 1½ Tbsp light butter
 2 Tbsp wheat flour
 1 (15-ounce) can diced fire-roasted tomatoes
 1½ cups reduced-fat, shredded cheddar cheese
 ½ cup reduced-fat Parmesan cheese
 ½ tsp mustard powder
 ¼ tsp cayenne pepper
 ¼ tsp salt
 ¼ tsp black pepper
 ½ cup skim milk
 ¾ lb lobster meat, cut into chunks (fresh cooked lobster meat or you can use imitation
lobster)

Instructions
1. Bring a stock pan of water and salt to a boil and cook pasta. Drain and set aside.
2. Melt butter in a large nonstick skillet over medium high heat. Add flour and cook,
making sure to stir constantly to make a roux. Stir until golden brown for about 1-2 minutes.
3. Add tomatoes and continue to stir constantly. Cook for 2-3 minutes until tomatoes
become bubbly and start to thicken.
4. Next, add cheddar cheese, Parmesan cheese, mustard powder, cayenne pepper, salt, black
pepper and milk.
5. Make sure to stir constantly until cheese is melted and sauce is smooth for about 2-3
minutes.
6. Add in cooked shells and lobster chunks and stir to cover evenly. Cook and continue to
stir for 2-3 minutes until heated through. Serve immediately.