Ingredients:

3/4lb beef strips
1/2 medium onion
3 cloves garlic
2 stalks celery
1/2 can water chestnuts
1/2 can mushrooms
1lb mixed broccoli and other frozen vegetables
3/4 C unsalted cashews
1/4 C parsley leaves, chopped

1/2 C orange juice
1/2 C hoisin sauce
1/4 C chicken broth
1/2 t corn starch

Directions:

Add olive oil to a large skillet. Add beef strips, sprinkle on salt and pepper and little garlic powder. Cook until browned and set aside. Add more olive oil to the same pan and cook onion, garlic, celery, and mushrooms until onion is transparent. Add water chestnuts and frozen veggies. Cook in the pan, turning every few minutes, until veggies are crisp-tender. Drain any excess liquid. In a small bowl, combine the orange juice, hoisin sauce, chicken broth, and 1/2 tsp corn starch. Add the mixture to the skillet with the veggies and stir to combine. Cook together for about 2 minutes, or until everything is nicely coated and cooked through. Add the cashews and the parsley and remove from heat. Serve over rice.

To freeze: Cook beef and let cool. Cook onions, garlic, celery, and mushrooms, let cool. Make sauce and let cool. Label large and small freezer bags. Divide meat and cooked veggies into large freezer bags. Add frozen veggies to large freezer bags and sprinkle with cashews. Divide sauce into small freezer bags and place in large freezer bag. Seal freezer bag and freeze immediately.

To eat: Let thaw in fridge. Stir-fry veggies and meat. Add sauce when veggies are hot and cook 2 minutes.

Ingredients:

1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash – peeled, seeded and cubed
2 Granny Smith apples – peeled, cored and cubed
1/4-1/2 red onion, diced
1 cup shredded sharp Cheddar cheese
4 slices bacon, cooked and crumbled
1/2 cup chicken stock

Directions:

Preheat oven to 350. Spray 9×11 glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add any other spices if desired. Add squash, apples, and onions; shake until lightly dusted.
In glass dish mix squash mixture, bacon, and cheese. Pour 1/2 C chicken stock over top and mix lightly. Cover and bake for 40 min. Sprinkle with extra cheese and bake uncovered for 5 min if desired. Let sit for 5 minutes before serving.

Ingredients:

1 small Head Celery
1 small Chinese Cabage
1/2 lb Fresh Mushrooms
1/2 lb Pork, diced
1 large Onion, sliced
2 T Soy Sauce
1/2 C Water
1 t Cornstarch
2 T Water

Directions:

Stir fry pork until browned. Add onions until transparent. Add remaining veggies, water, and soy sauce. Cover and steam for 5 minutes. Remove cover and thicken with cornstarch and water.

Ingredients:

2 lbs Pork or Chicken
2 T Oil
2 large Onions, sliced
2 1/2 C Celery, sliced
2 C Fresh Bean Sprouts
1 can Water Chestnuts
1 can Bamboo Shoots
1 can Mushrooms
3 C Chow Mein Noodles
1 T Salt

Directions:

Brown meat well in the oil. Add salt, pepper, onions, and celery. Stir fry until tender. Add remaining ingredients except noodles. Use lid and steam for 3 minutes.

Add noodles and replace lid. Remove from heat and steam until noodles soften.

Ingredients:

1 lb Carrots, sliced
1/4 C Butter
2 1/2 T Honey
1 pinch Ground Ginger
1 T Lemon Juice

Directions:

Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.

In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Ingredients:

1/3 C Onion, chopped
5 T Butter
5 T Flour
1 1/4 t Salt
1/2 t Pepper
5 C Milk
6 C Potatoes, thinly sliced

Directions:

Saute onion in butter until tender. Stir in flour, salt, and pepper until blended. Gradually add milk. Bring to a boil and cook for 2 minutes, stirring constantly.

Place half of potatoes in casserole dish and pour half of the sauce over them. Repeat layers. Bake uncovered at 350 degrees F for 1 hour, or until top is lightly browned.

Ingredients:

6 Baking Potatoes
2 oz Parmesian Cheese
1/2 C Sour Cream
1/2 C Milk
3 Green Onions, sliced
1/4 t Salt
1/4 t Pepper
Parsley Flakes
Bacon Bits

Directions:

Preheat oven to 400 degrees F. Scrub potatoes and brush lightly with oil. Pierce potatoes and bake for 70 minutes; cool.

Slice each potato crosswise in half. Scoop out pulp from each potato half leaving a 1/4 inch shell.

Mash potato pulp; add sour cream and grated cheese, continue to mash until no lumps remain. Gradually beat in milk. Stir in green onions, salt and pepper. Mix well.

Fill each potato cup with mixture, and top with a pipping bag. Bake 25-30 minutes or until golden brown. Sprinkle with parsley and bacon bits.