Skillet Beef and Potatoes

This has been one of our favorites for a while. We love it with some rolls and salad.

3 medium potatoes halved and then sliced
1/3 c water
1/2 tsp sale
1 lb, beef sirloin steak, cut into thin strips
2 tsp garlic pepper seasoning
1/2 c chopped onion
3 Tblsp olive oil
1/2 tsp dried rosemary

Place potatoes, water and salt in microwave safe dish. Cover and microwave on high for 6-10 minutes or until potatoes are tender. Drain water. Season beef with pepper seasoning. In a large skillet, stir-fry beef and onion in 2 Tblsp of the olive oil until beef is no longer pink.
In another skillet, stir-fry potatoes in remaining oil for 5 min or until slightly browned. Stir in beef mixture and sprinkle with rosemary.

Bow Tie Beef Skillet

So this is nice and healthy and really yummy. I browned the hamburger and cut up the vegetables beforehand, so it was super quick for dinner.
1 lb. ground beef
2 cups uncooked bow tie pasta
2 medium tomatoes (diced)
1 1/3 cups beef broth
1 can tomato sauce
2 Tblsp Worcestershire sauce
3 medium yellow summer squash, thinly sliced
3/4 c. chopped green pepper
1 c. shredded Parmesan cheese

In a large skillet, brown ground beef then drain juices. Season with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat, cover and simmer for 10-12 minutes.
Add squash and green pepper. Cook uncovered for 3-4 minutes or until vegetables are tender. Add 1/2 c of the cheese and mix in until melted. Sprinkle remaining cheese on top.

Super Easy Apricot Chicken

4 chicken breast halves
2 Tblsp butter
1 can apricot halves
3 tsp cornstarch
1/4 C. apricot jam
2 Tblsp white wine vinegar
4 green onions, chopped

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 5 minutes turning occasionally. Cover and cook 5 minutes longer or until chicken is cooked through. Remove chicken breasts and keep warm.
Drain apricots, reserving juice. Cut apricots into slices and set aside. In a small bowl, combine cornstarch and juice from apricots until smooth. Stir in the jam and vinegar until combined and then combine with juices from chicken in the skillet. Bring to a boil and cook and stir for 1-2 minutes more until a thick sauce is formed. Add apricots and chicken and heat for 3-4 minutes. Sprinkle green onions on top. Serve on top of rice.

Herb Focaccia Bread

I'm not very good at breads yet but this was easy and really, really good.
2 pkg (4 1/2 tsp) active dry yeast
1/4 tsp sugar
1 C. warm water
3 C. all-purpose flour
1/4 C. finely chopped onion
3 Tblsp Vegetable Oil
1 tsp salt
Herb Glaze (see below)

1. Mix yeast, sugar and water in small bowl and let stand for 5 minutes
2. Blend flour, onion, oil and salt in large bowl; stir in yeast mixture to form a soft dough. Turn dough out onto floured surface and knead for 5 minutes or until smooth and elastic. Place in greased bowl; cover and let rise in warm place for 1 hour.
3. Grease baking sheet. Punch down dough; divide evenly into 6 pieces. Shape each piece into 5-inch circles and place on baking sheet. Cover and let rise for 20 minutes.
4. Heat oven to 400*. Brush top of each bread with glaze. Bake 15-18 minutes.

Herb Glaze
1 egg beaten
1 tsp dried basil
1 tsp dried thyme

Sweet Potato Burritos

In an effort to actually eat more of the veggies we get from the farmer's market I found this recipe for sweet potato burritos. I thought they were good, and my husband, who's not typically a sweet potato fan, didn't mind eating them.

1 med onion, chopped
4 cloves garlic, minced
3 cans kidney beans, drained
1 C water (more or less, depending on your preference)
3 T chili powder
2tsp cumin
some mustard
a pinch of cayenne pepper
2T soy sauce
3-4C cooked, mashed sweet potatoes
12 tortillas (10in)... made about fifteen for me, but I'm no burrito-wrapping expert
8+ ounces of shredded cheddar cheese

Sauté onion and garlic in vegetable oil until soft. Stir in beans and mash it all up. Gradually stir in water and heat until warm. Remove from heat. Stir in chili powder, cumin, mustard, cayenne, and soy sauce. Divide beans and sweet potatoes into tortillas, top with cheese, and fold burrito-style. Bake on baking sheet 12-15minutes. Serve with sour cream and/or salsa. Yum.

I wrapped the extras in foil, put 'em in storage bags and froze them. Hopefully they'll be just as good reheated.