Asian Beef with Broccoli
3 T. soy sauce
2 T. rice wine
1 T brown sugar
1/2 t. cornstarch
1 T. vegetable oil
1 T. minced fresh ginger root
1 T. minced garlic
1 pound round steak, cut into thin strips
1 Cup broccoli
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside. Heat oil in a wok or skillet over medium heat. Stir fry ginger and garlic for 30 seconds. Add the steak and stir fry for 2 minutes or until evenly browned. Add the broccoli and stir fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce thickens, about 1 minute. Serve immediately.
Low Fat Potato Soup
Baked Potato Soup Recipe8 potatoes, cut in cubes
6 cups of chicken broth, I use 6 bouillon cubes and 6 cups of water
1 t. basil
1 t. salt
1/4 t. pepper
1 1/2 C fat free half/half
1/4 cup cornstarch
Low fat cheddar cheese
Bacon Bits
Put the first 5 ingredients in crock pot and cook on low 6 hours.
Mix cornstarch with half & half and add to crock pot to thicken soup.
Add shredded ff cheddar cheese and bacon bits to crock pot.
Serve with more cheese & bacon bits.
6 cups of chicken broth, I use 6 bouillon cubes and 6 cups of water
1 t. basil
1 t. salt
1/4 t. pepper
1 1/2 C fat free half/half
1/4 cup cornstarch
Low fat cheddar cheese
Bacon Bits
Put the first 5 ingredients in crock pot and cook on low 6 hours.
Mix cornstarch with half & half and add to crock pot to thicken soup.
Add shredded ff cheddar cheese and bacon bits to crock pot.
Serve with more cheese & bacon bits.
Pumpkin Cake
Pumpkin Crumb Cake
"A boxed yellow cake mix is used to create a short crust and crumble topping for this cake with a pumpkin custard filling."
Ingredients:
1 (18.25 ounce) package yellow cake mix
1 egg, beaten
1/2 cup butter, melted 1 (15 ounce) can pumpkin puree
3 eggs, beaten
1/2 cup white sugar
Pumpkin Crumb Cake (continued) 2 of 2
Ingredients: (continued)
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup white sugar 3 tablespoons butter, softened
1/2 cup chopped nuts (optional)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
2. Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
3. In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
4. In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
5. Bake in preheated oven for 40 to 45 minutes.
"A boxed yellow cake mix is used to create a short crust and crumble topping for this cake with a pumpkin custard filling."
Ingredients:
1 (18.25 ounce) package yellow cake mix
1 egg, beaten
1/2 cup butter, melted 1 (15 ounce) can pumpkin puree
3 eggs, beaten
1/2 cup white sugar
Pumpkin Crumb Cake (continued) 2 of 2
Ingredients: (continued)
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup white sugar 3 tablespoons butter, softened
1/2 cup chopped nuts (optional)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
2. Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
3. In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
4. In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
5. Bake in preheated oven for 40 to 45 minutes.
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