Garlic Beef and Veggie Ramen

• 3/4 cup + 2 tablespoons low-sodium soy sauce, separated
• 2 tablespoons hoisin sauce
• 2 and 1/2 tablespoons minced garlic, separated
• 3 tablespoons + 1 teaspoon cornstarch, separated
• 1 pound flank steak
• 3-5 tablespoons vegetable oil, separated
• Assorted veggies: 8 ounces sliced mushrooms, 8 ounces snap peas, 1 cup shredded carrots, 1 red bell pepper
• 2 packages (3 ounces each) ramen noodles (discard seasoning packets; use just the noodles!)
• 2 tablespoons sesame oil
• 1 can low-sodium beef stock or broth
• 1 tablespoon minced ginger
• 1/4 cup brown sugar, packed
• 1/2 - 1 full teaspoon red pepper flakes
• Optional: green onions

1. OPTIONAL: marinade the meat. Toss together 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step!
2. While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate. 
3. Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Alternatively use your fingers to work the cornstarch into the meat. Make sure all of the meat is well coated in cornstarch.
4. Add another tablespoon of oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
5. Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate.
6. In that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar and red pepper flakes. 
7. Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
8. In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.
9. While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
10. Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.

Greek Chopped Salad Pitas

• -1 small head romaine lettuce, chopped
• -1 (15 ounce) can chickpeas, drained and rinsed
• -1 tomato, diced
• -1 small cucumber, diced
• -1 small red pepper, diced
• -1/2 small red onion, diced
• -3/4 cup chopped kalamata olives
• -3/4 cup feta crumbles
• -2 tablespoons chopped fresh dill
• -Pita bread, for serving

DRESSING:

• -1/4 cup olive oil
• -2 tablespoons red wine vinegar
• -1/2 teaspoon dried Italian seasoning
• -1/2 teaspoon salt
• -1/4 teaspoon black pepper

1. Add dressing ingredients to a large bowl and whisk until combined. Next, add all remaining chopped salad ingredients to the bowl and stir until everything is mixed together.
2. Spoon chopped salad mixture into warm pita bread and enjoy!

No Peek Chicken & Rice

-5 boneless, skinless chicken breasts

-2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)

-1 can cream of celery soup, (10.25 oz each)

-1 can cream of mushroom soup, (10.25 oz each)

-1/4 tsp garlic powder

-1 1/4 can water, (soup can)

-1 box Lipton Onion Soup Mix, (2 packets)

Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.

Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.

Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

Easy Meatloaf

Ingredients

• 1 box Stove Top Stuffing (any flavor)
• 1 pound ground beef
• 2 eggs
• 1/2 cup ketchup (or more if you'd like)
• 1/2 cup water (or a little more if your beef is super lean)

Instructions

1. Preheat oven to 350 degrees and grease a bread loaf pan. I hope you have one, otherwise you're screwed. 
2. In a bowl (not a cup), mix together all of the ingredients, but set aside half of the ketchup for later.
3. You guessed it, now fill the pan with your mixture. 
4. Top it with the remaining ketchup and spread it evenly over the top. You can also use BBQ sauce, chili sauce or a combination of sauces. Whatever.
5. Bake for 45-60 minutes. Every oven varies so don't blame me if you screw it up.
6. Enjoy! I'd wait a few minutes before slicing it up. Serve with mashed potatoes, veggies or anything thing else you'd like! Yum Yum in my Tum Tum.