Simple Moo Shoo!!! Or if you prefer Moo Shu! - Brooke found

Mix and set aside:

sauce - (bowl 1)

1T. oil

2 cloves minced garlic

1/2 t. ginger

1/4 t. cayenne

2 T. soy sauce

and thickening-(bowl 2)

1/4 cup water

1T. cornstarch

and 2 cups of shredded cabbage - (bowl 3)

then:

Saute (in 2 more T. oil):

1 lb. lean beef cut into small strips (may also use chicken or lean pork)

3/4 cup shiitake mushrooms or other mushrooms sliced (optional)

1 medium onion sliced thin into 1/4 circles

1/4 cup "string" sliced carrots (long strings) (optional)

When saute is beginning to brown add bowl 3 (cabbage) and stir together and let soften for approximately 2-3 minutes.

When cabbage begins to take on a clear color, add bowl 1 (sauce) and stir quickly until everything is coated evenly and then add bowl 2 (thickening) and stir a few more times until the juices thicken.

Turn off heat and set aside.

In the microwave heat 10 tortillias for approximately 10 seconds each and no more than one minute if doing all ten at once.

Put filling into warm tortillas and serve!

May drizzle the top with your favorite chinese sauce or sweet and sour, my favorite is to top with sauerkraut! This is a very good dinner and goes well with stir fried veggies! Is warm but not too spicy!!! You must try it!!!

Whole Wheat Tortillas! Brooke found

Make them fresh yourself and see the difference! Makes 4 large or 6 small tortillas.

Ingredients:

1 3/4 cup finely ground whole wheat flour
3 T. shortening (or lard, like in Mexico)
1/2 t. salt
1/2 t. baking powder
1/2 c. warm water


Preparation:

With a hand beater or mixer, blend all ingredients except water until it resembles a course meal. When well combined, slowly add water until soft dough forms. Knead for 5 minutes.
Separate into 6 portions for small tortillas or 4 portions for large tortillas.
Roll and flip roll and flip until you have a nice round 1/8'' thick.
Place on a very hot preheated griddle or skillet and brown on each side.
Adjust size for burritos, tacos etc.

Hamburger Soup (Crock-pot!) - Brooke's Mother-in-law

Simmer in crock-pot on low setting for at least 3 hours:

1/2 lb. browned lean hamburger

2 cups shredded potatoes

2 1/2 cups shredded carrots

3/4 cup chopped celery

2 medium onions diced

1/4 cup green pepper diced

1/4 cup pearled barley

1 Quart tomatoes with juice

1 1/2 Quarts water

2 t. parsley flakes

pinch of italian seasoning

1t. seasoned salt

2T. sugar

1T. Worchestershire sauce

4 beef bouillon cubes

salt and pepper to taste

1 bay leaf

Makes about 18 cups of soup!

Whole Wheat Pizza Crust!!! - Brooke

Combine and dissolve:

1 1/2 c. warm water

2T. yeast

2 T. essential gluten flour

2T. sugar

1T. honey

3T. canola or olive oil

Then add:

4 1/2 c. finely ground whole wheat flour

3 t. salt

Mix thoroughly and kneed until smooth. Roll out thin onto floured surface. place on sprayed pizza pan and roll edges. Top with pizza sauce of your choice, and toppings of your choice, plus grated mozzerella cheese. (if cheese pizza, sprinkle with some garlic salt and parsley flakes or italian seasoning. Bake in a preheated 450' oven for approx 15 minutes until there are golden brown spots on the cheese.

Makes 1 large or two medium crusts!

Chuncky Chicken Salad! - Brooke

Yummy!
Salad:

1 plate per person
baby spinach, chopped veggies of your choice, (asparagus, beets, peppers, onion, celery, carrots, mushrooms, cabbage, fresh or frozen peas, tomatoes etc.)
divide equally on each plate the size you desire.

Chicken:
Cut into bite sized pieces, 1/2 boneless skinless chicken breast per person. (minimum 3)
Saute in a hot skillet until edges turn white, then:
For every 3 people add: 3T. Honey and 2T. mustard (prepared) in the hot skillet and saute chicken in sauce until just done or light golden brown. When finally done, quickly add 1/4 cup of water per every three people and stir quickly letting the liquid bubble for a few seconds in the hot pan. (it will pick up the browned sauce at the bottom of the pan.) Remove from heat. Divide and spoon Chicken evenly onto salads and then divide liquid and drizzle over salads as well. (will be just a little each!)

Serve immediately while still warm! Enjoy!!!

Fruit and Yogurt Crepe's - Brooke

Crepe':

8 eggs
1 can evaporated milk
1 can water (use can)
1/2 t. salt
3 T. sugar
1T. canola or olive oil
3-4 T. finely ground whole wheat flour

Blend eggs, milk, water, salt, sugar and oil until well mixed, then while mixing slowly add the flour, adjust flour if too runny.

pour onto preheated, greased skillet (I use canola cooking spray) and rotate until it spreads out to the size of a medium tortilla. Cook for 1-2 minutes then loosen and check color. If it is done give it a quick flip and cook for about 30 seconds more. It takes some experimenting but it turns out great!

Filling:
Then fill with cut up berries or fruit, and drizzle with natural vanilla yogurt. (If you wish to substitute warmed, pure maple syrup on occasion you can!! It is fabulous!)
Roll and enjoy!!!!

Caribbean Chicken Salad - Elisa found

Servings: 4
Prep Time: 30 minutes

Caribbean Chicken Salad

4 portions chicken breast (about 1 lb), chopped
2 tsp McCormick Montreal Chicken seasoning
1 bag romaine salad blend
1 bag baby spinach
1 cucumber, sliced
1 bell pepper, sliced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 oz) pineapple tidbits, drained
1/2 cup cheddar cheese, shredded
1/2 cup lite honey-Dijon slad dressing
Croutons (Bruce says, "no salad is to good for croutons)

1. Season chicken on both sides with montreal seasoning. Place chicken on lightly coated skiller and cook until no longer pink.

2. While chicken is cooking, combine salad, spinich, cucumer, bell pepper, and tomatoes in large mixing bowl, toss.

3. Divide salad between four plates. Top each with their share of orange slices, pineapple, and cheese.

4. After chicken has cooled a little put on top of salad. Pour honey-Dijon dressing on top. WALLA, scrumptious!

Asian Beef Stir-Fry - Elisa found

Servings: 4
Prep Time: 30 minutes

Asian Beef Stir-Fry

4 portions spaghetti (about 8 oz uncooked)
4 portions lean steak (about 1 lb)
1/8 tsp crushed red pepper flakes
3 cloves garlic, minced
1 onion, sliced
4 celery stalks, sliced
1 head napa cabbage, shredded
1/2 cup lite soy sauce

1. Prepare spaghetti according to its package directions; drain and set aside.

2. While the spaghetti is cooking, slice steak into bite-size pieces.

3. Lighlty coat a large skillet or wok with cooking spray. Over medium-high heat, stir-fry red pepper flakes and garlic for 1 minute.

4. Add the steak strips to the skillet, stir-fry until no longer pink. Remove the steak from skillet and set aside.

5. Lightly recoat the skillet with cooking spray. Stir-fry onion and celery until tender, about 5 minutes. Add cabbage and cook until crisp tender, about 2 more minutes. (the cabbage cooks WAY down, so if you need more room cook only a part of it and then add more once it cooks down).

6. Return steak to skillet. Add cooked spaghetti and lite soy sauce; mix gently and hear thoroughly.

7. Divide unto 4 portions, serce and enjoy!