Quick Beef and Peppers Teriyaki Stir Fry

Want a super quick meal to make during the week? Have a craving for delicious Chinese/Japanese food? Then this is definitely it! It seriously takes less than 10 minutes to throw everything together and have a delicious meal on the table in no time. My mom used to make this for me a lot and now I make this for Dr. Sweetpea for a delicious midweek meal.

1 (1 - 1.5 lb) sirloin steak, thinly sliced

1 tablespoon soy sauce

1 - 2 teaspoons garlic powder

1/4 cup cornstarch

1 red pepper, thinly sliced

Teriyaki Glaze

Vegetable Oil

In a medium bowl, mix together the thinly sliced bottom round, soy sauce, garlic powder, and cornstarch. Let this mixture marinate in the refrigerator for 3-4 hours. When you are ready to eat, heat up 1 tablespoon of vegetable oil on a skillet and cook the meat until brown on the outside. Throw in the thinly sliced red pepper in the skillet and cook for 2 - 3 minutes or until slightly softened. Add Teriyaki glaze in the skillet and coat the meat and red pepper mixture. Serve with rice. 

Baked Creamy Chicken Taquitos

Super quick and easy recipe to use up your shredded rotisserie chicken meat. Dr. Sweetpea LOVES these and told me these flautas are a keeper.

Baked Creamy Chicken Taquitos

(Source: Girl Who Ate Everything)

1/3 cup (3 oz) cream cheese

1/4 cup green salsa

1 Tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3 Tablespoons chopped cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup grated pepperjack cheese

about 12 small corn or flour tortillas (we liked flour better)

kosher salt

cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos. Dip in salsa, sour cream, guacamole, or Tomatillo Dressing . They would be great with black beans and this Cilantro Lime Rice.

Chewy Sea Salt Chocolate Chip Cookies

The secret to soft, chewy, chocolate chip cookies??? It's pudding mix!! I'm not sure why the cookies stay so soft for a long time but it's definitely the only method that has worked for me. I also topped these cookies off with some sea salt and they were even better. These cookies are soft, chewy, chocolatey, and just a touch salty. Absolutely delicious! 

Chewy Sea Salt Chocolate Chip Cookies

(Source: Kraft Recipes)

1 cup butter or margarine, softened

3/4 cup packed brown sugar

1/4 cup granulated sugar

1 package (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 teaspoon vanilla

2 eggs

1 teaspoon baking soda

2 1/4 cups flour

1 package (12 oz.) BAKER'S Semi-Sweet Chocolate Morsels

Coarse sea salt

Heat oven to 375°F. Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate. Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets. Bake 8 to 10 minutes or until golden brown. Sprinkle a tiny pinch of coarse sea salt on each cookie. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.

Spicy Creamy Tomato, Spinach, and Prosciutto Pasta Sauce

Dr. Sweetpea has been working long crazy hours at the hospital, so I decided to treat him to a nice homemade dinner. I came across a wonderful recipe for Spinach Tomato Tortellini on AllRecipes but tweaked it a little bit to fit our taste. It's a very quick recipe but it's absolutely fabulous :o) .

Creamy spicy tomato, spinach, and prosciutto sauce

(Source: All Recipes)

1 package crab ravioli

2 teaspoon minced garlic

1 cup chopped fresh spinach

1 (14.5 ounce) can petite diced tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons dried basil

1 teaspoon onion flakes

2 tablespoons all-purpose flour

1 1/2 cups half-and-half

1/4 cup grated Parmesan cheese

1 thinly sliced prosciutto, chopped

1 teaspoon red pepper flakes

Bring a large pot of water to a boil. Add the ravioli, and cook until tender, about 10 minutes. While you get the ravioli going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour and half-and-half. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Stir  in the prosciutto and red pepper flakes. Cook for another minute. Drain the ravioli, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.