Pan Roasted Rib Eye for 2

Ok, don't let the name of this scare you away. This is SO simple and very, very elegant. Seriously super simple, even though the directions look long. The thing to focus on here is the technique. It is known as Pan Roasting. This is also similar to how I cook my chicken breasts. (It's also how restaurants do it!) If you have questions about which pan to use, send me a comment and I will point you in the right direction.

You Will Need:
1 Two Inch Thick Rib Eye Steak. Get a good quality steak. Any cheap beef will be tough...try Texas Meats!
3 Tablespoons of Butter
Salt and Pepper
Extra Virgin Olive Oil

Here's What You Do:
Pre-Heat oven to 425.
Allow steak to come up to room temperature.
Season steak well with salt and pepper on both sides. The more seasoning, the better crust you will get on the outside of the meat. Crust=Yummy.
In a Heavy Bottom Skillet (This will not work with a regular saute pan. If you have a cast-iron skillet, that is the way to go. It needs to be something that is heavy enough to retain heat well.Also, it has to be able to go in the oven, so NO plastic handles.) Ok, in the pan add enough olive oil to coat the bottom of the pan, about 2 turns around the pan.
Get this pan smokin hot. Like really to the point where the olive oil begins to give off a slight smoke.
Add your steak one side down and DO NOT TOUCH IT.
If your pan was hot enough, your steak will probably stick at first. That's ok, its supposed to.
After 5-6 minutes, your steak should be free enough from the pan to turn over. If you need to help it along, fine but if you have to pry it off the pan, then give it another minute.
Turn the steak and give it 4-5 minutes on that side.
Next add the butter to the skillet and pop it straight into the oven, in the same pan.
Leave in the 425 oven for 8-10 minutes depending on how done you want it. We like ours medium-rare, so we would only have it in the oven for about 8 minutes. If you want medium, go about 10 minutes. I do not suggest anything over medium because, well...it's just not very good, but that's up to you.
Take it out of the oven, remove from pan and place on a cutting board.
Lightly cover with foil and let rest at least 10 minutes.
To serve, slice the steak in 1/2 lengthwise. Each of the 2 pieces of steak should have one side with the outer crust and the other side being the inside of the steak.
Drizzle with some of the brown butter and pan juices left in the skillet and enjoy!

30 Minute Thai Beef

This one is super easy and really, really good. Low-Carb, 1 pot meal and you have most of this on hand already I bet. If you don't care about the carbs then you can serve it over rice. You can also add a variety of veggies to this, carrots, broccoli, baby corn, bean sprouts...whatever you like!

Ingredients
1 cup Beef Stock
4 tablespoons Chunky Peanut Butter (chunky adds nice texture)
1 tablespoon Soy Sauce
1 1/2 teaspoons Lemon Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1 lb Beef Sirloin Steak or comparable 1/4 inch thick, sliced into strips
1 medium Red Bell Pepper cut into strips
3 Green Onion, Chopped (optional)
Salt and Pepper

Here's What You Do:
Whisk together broth, peanut butter, soy sauce and lemon pepper in small bowl- set aside.
Heat large nonstick skillet on medium high-heat until hot, then add beef, onion powder, garlic powder and pepper to taste- cook and stir 5 to 7 minutes or until no longer pink.
Add red pepper and cook, stirring, 2 to 3 minutes or until tender- reduce heat to medium.
Stir in peanut sauce until well blended, and sprinkle with green onions (optional).
Serve over rice if you aren't watching the carbs.

Chicken Taco Soup

This one came from my Mom. (Amazing woman by the way.) I think it was a twist on a Weight Watchers soup that is actually pretty good. Top it with crushed chips, cheese, avocado and some sour cream and it can be a whole meal! This is PERFECT for college students since everything can be found in your pantry and if you really got desperate you could make it in the microwave. (There you go Bailey!!!)

You Will Need:
1 Box of Chicken Stock or Broth (Swanson's has a low-sodium version that I always use)
1 Can of Rotel with the juice (Tomatoes with Green Chili's, they have a few varieties. Pick the one you like!)
2 Cans of Tyson Chicken Breast broken up (I know...canned chicken, but trust me it's good for this.)
1 Can of Kidney Beans (Drain them)
1 Can of Black Beans (Drain them)
1 Tablespoon of Chili Powder
2 Tablespoons of Dried Minced Onion
1 Tablespoon of Garlic Powder
1 Bunch of Fresh Cilantro (This is optional, if you use it then tear the leaves from the stalks and give them a quick chop.)
Salt and Pepper to Taste

Here's What You Do:
Put everything in a pot and cook it over medium heat. Salt and pepper to adjust seasonings. If you plan on letting it simmer for a while (longer than an hour) to really get the flavor of the soup into the chicken, wait to add the beans until the last 30 minutes or so. If you are using the fresh cilantro, add it in the last 10 minutes.
If you are in a rush, it can be done in as little as 30 minutes.
Top with shredded cheese, tortilla chips, chopped avocado and sour cream if you want to make it fancy!!

Asian Chicken Lettuce Wraps

This one is great and easy. Very flavorful and only takes minutes to make. Great reheated too. This should be enough for 2-3 servings.

You will need:
1 lb. Ground Chicken
1 Jar of Plum Sauce (Found in the Asian section in the grocery store)
2 Cloves of Chopped Garlic
1 Small White Onion (Chopped)
1 Can of Water Chestnuts (Chopped)
1 Head of Butter Lettuce (Iceberg will work too)
1 Bag of Shredded Carrots
1 Bunch of Green Onions (Chopped)
Salt and Pepper

Here's What You Do:
Cook ground chicken in a skillet with a small amount of olive or vegetable oil.
When chicken is almost cooked through, add chopped onion, chopped water chestnuts and garlic.
Cook 2-3 minutes.
Stir in 1/2 to a full jar of Plum Sauce. (Amount depends on how "saucy" you want your chicken.)
Simmer for 5-7 minutes.
Add chopped green onion and cook for 2 more minutes.
Salt and pepper to taste.
Slightly cool chicken mixture and serve in lettuce leaves topped with shredded carrots.