Spicy Beef With Shrimp and Bok Choy

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Ingredients

• 1/4 cup(s) wine, rice, Shao Hsing rice wine
• 1 1/2 tablespoon sauce, oyster-flavored
• 2 teaspoon cornstarch
• 4 teaspoon oil, canola, divided
• 3/4 pounds beef, sirloin steak, trimmed of fat, cut in half lengthwise, and thinly sliced
• 1/4 teaspoon pepper, red, crushed, 1/4 -1/2 teaspoons
• 10 large shrimp, raw, peeled, deveined and chopped (21-25/lb)
• 1 pounds bok choy, baby, trimmed and sliced into 1-inch pieces

Preparation

1. Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.

 

3. Transfer the beef, shrimp and any juices to a plate.

 

4.Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture.

 

5. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

Baked Stuffed Cabbage Rolls

Ingredients

• 1/2 cup brown rice
• 1 cup water
• 1 large Savoy cabbage (about 3 pounds)
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 6 tablespoons lemon juice, divided
• 1 pound 93%-lean ground turkey
• 3 tablespoons chopped fresh dill
• 1 teaspoon caraway seeds
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 cups no-salt-added tomato sauce
• 1 cup reduced-sodium chicken broth
• 1 tablespoon honey

Cooking Instructions

1. Combine rice and water in a small saucepan; bring to a boil. Cover, reduce heat, and simmer slowly until the water is absorbed, 25 to 30 minutes. Set aside to cool.
2. Meanwhile, bring a Dutch oven full of water to a boil over high heat. Remove the 12 largest outer leaves from the cabbage, place them in the boiling water, and boil for 6 minutes. Drain in a large colander set in the sink and rinse under cool water until room temperature. Chop enough of the remaining cabbage leaves to equal 2 cups. (Save the rest for another use.)
3. Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice and cook, stirring, until the liquid has almost evaporated. Set aside to cool for 10 minutes.
4. Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.
5. Coat a 9-by-13-inch baking dish with cooking spray. Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf's center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling.
6. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover tightly with foil. Follow make-ahead instructions or bake (Step 7).
7. Preheat oven to 375°F. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

Corned beef hash

A simple, quick and very, very cheap supper dish containing corned beef, potato and onion

Serves four

• 225g (8oz) tin corned beef, cut into chunks 
• 450g (1lb) potatoes, peeled, boiled and cubed 
• 3-4 onions, sliced and fried golden in lard 
• a dash of Worcestershire sauce 
• 3 tbsp lard or dripping

Mix the corned beef, potato, onion, Worcestershire sauce and some seasoning together with a fork, in a large bowl. Heat 2 tbsp of the lard or dripping in the biggest frying-pan you have. Tip the hash into the hot fat and flatten it gently. Cook for about five minutes, shaking the pan from time to time. When a crust has formed on the bottom of the hash put a large flat plate over the frying-pan and turn the whole thing over. Put another tablespoon of lard or dripping in the now empty frying-pan. Slide the hash back into the pan with the crust now on top. Cook for a further five minutes, until there is a rustling crust on the bottom. Serve in big slices; it should be lovely and moist inside. It will keep warm in a low oven for a while without going soggy.

Lemon Chicken with Broccoli

Ingredients

	2 Tbsp all-purpose flour
	1/2 tsp table salt, divided
	1/4 tsp black pepper, freshly ground
	12 oz Chicken, breast, raw, without skin & bone, thinly sliced
	2 tsp olive oil
	1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
	2 tsp minced garlic
	2 1/2 cup(s) broccoli, small florets
	2 tsp lemon zest, or more to taste
	2 Tbsp parsley, fresh, chopped
	1 Tbsp fresh lemon juice

Instructions

• On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
• Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute. 
• In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat. 
• Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through. 
• Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.

Turkey Pot Pie

Prep: 10 mins

Cook: 30 mins

Ready in: 40 mins

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)*
• 1 pkg. (about 9 ounces) frozen mixed vegetables , thawed
• 1 cup cubed cooked turkey or chicken
• 1/2 cup milk
• 1 egg
• 1 cup all-purpose baking mix

Cooking Instructions

Heat oven to 400°F.

Stir the soup, vegetables and turkey in a 9-inch pie plate.

Stir the milk, egg and baking mix ina small bowl. Pour the mixture over the turkey mixture. Bake 30 minutes or until golden.

*Or use Campbell's® Cream of Chicken with Herbs Soup