~beef & veggies stir-fry~

1 lb. fresh Asparagus
12 oz. Top Round Steak
3 Tbsp. All-Purpose Flour
1 1-Gal. Freezer Bag
¼ cup Teriyaki Sauce
½ tsp. Honey
¼ cup water
2 Garlic cloves, minced
¼ tsp. Crushed Red Pepper Flakes
3 Tbsp.Vegetable Oil, divided
4 Med. Carrots
1 each Red and Yellow Bell Peppers, cut in ½” strips
1 cup Sliced White Mushrooms (optional)
1 cup Broccoli Florets
½ small Red Onion, sliced (about ½ cup)
2 cups cooked Brown Rice or Quinoa

Trim off asparagus ends and cut spears into 1″ pieces.
Peel carrots and slice diagonally into ¼” coins.
Set both aside.
Slice steak thinly and place in freezer bag with flour. Seal, shake to coat and set aside.
In small bowl, whisk together 1 Tbsp. oil, teriyaki sauce, honey, water, garlic and red pepper flakes.
Heat remaining oil in a large skillet or wok over medium-high heat until very hot.
Carefully add steak and carrots to pan, then stir-fry for 4 minutes.
Stirring constantly, carefully pour in sauce mixture. Stir-fry 1 minute.
Add remaining vegetables and stir-fry 3 minutes.
Serve immediately over cooked brown rice or quinoa.

~roasted cauliflower~

time: 35 minutes / serves 3-4

what you need: 

1 head of cauliflower

2-3 tablespoons of olive oil

salt and pepper

what to do: 

preheat oven to 400°F

trim and wash cauliflower 

cut cauliflower head into quarters

then cut across head into ¼-inch-thick slices

toss cauliflower slices, olive oil, salt and pepper in a medium bowl

spread out cauliflower in a single layer on a baking sheet

roast until tender and golden brown about 20 minutes

**I like to toss in spices or garlic depending on my mood**

~ Fresh Veggie Skillet ~

Time: 12 Minute(s) | 4 servings

What you need: 

1 Tbsp. Butter

2 large zucchini and/or yellow squash , cubed

2 large red and/or yellow bell peppers, cubed

1/2 cup chopped onion

4 cloves garlic, finely chopped

1/4 tsp. ground black pepper

2 Tbsp. grated Parmesan cheese

1 Tbsp. loosely packed fresh basil leaves, chopped

(IF I have fresh mushrooms in the frig I will throw them in the mix as well) 

Heat butter in 12-inch skillet over medium-high heat

Cook zucchini, red peppers and onion, (and mushrooms)

Stir frequently, for about 6 minutes

Reduce heat to medium

Add garlic and pepper and cook, stirring occasionally, about 2 minutes or until vegetables are crisp-tender. 

To serve, sprinkle with cheese and basil.

!Enjoy!