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.

Baked Salmon with Artichokes and Lemon

One of my Mom and Dad's favorite things that I make. It is so simple and easy but also impressive for guests. Great over rice or even along side a salad. This should be enough for 4 servings.


You Will Need:

4 Salmon Fillets
1 can Artichoke Hearts, drained and quartered. I prefer in Brine or Water but in this case the marinated ones would be ok. Just don't over-do the seasonings.
1 Small jar of Capers. (Tip: Capers can be an acquired taste, they are small salty little buds that have a slight kick to them. Capote capers are larger but less intense in flavor. But definitely give them a try, they are awesome with any fish. If you don't like them, you can leave them out.)
2 tablespoons of Cavenders Greek Seasoning
1/2 tablespoon of Garlic Powder
1 Lemon
1/4 cup of White Wine (If you want to omit the wine, just add another 1/4 cup stock)
1/2 cup of Chicken or Seafood Stock
Extra Virgin Olive Oil to coat the pan and all of the ingredients lightly
Pepper to taste

Here's What You Do:
Preheat oven to 400.
In a glass baking dish lightly coat the bottom of the dish with olive oil. (I would use the smallest dish you can fit everything in while still being able to have the salmon not over-lap each other. It helps make the sauce in the bottom of the dish.)
Add Greek seasoning, garlic powder and a dash black pepper. (Most of the ingredients already have a decent salt content so I do not recommend adding more, but that's up to you.)
Mix spices into olive oil.
Toss salmon, drained artichoke hearts and capers (drained and rinsed) in olive oil and spices.
Move salmon to the center of the baking dish and spread artichoke hearts around the salmon.
Add wine and stock to dish.
Place 1-2 lemon slices on top of each piece of salmon.
Bake for 12-15 minutes or until fish is cooked through. For thicker fillets, increase cooking time accordingly. When fish is firm and flakes with a fork it is done.
Be sure to serve it with some of the juices at the bottom of the dish. Great over rice.

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!!