Beef and Broccoli Clean Eating and YUMMY!

Beef and Broccoli Clean Eating

(SERVES 2)
1 tbsp olive oil
3 cloves garlic chopped
2 tsp ginger, chopped
1/2 cup yellow onion, thinly sliced
1 small bunch broccoli florets in small pieces
12 oz flank or skirt steak, thinly sliced
1 lime, juiced
1/2 tsp sesame oil
2 tsp low sodium soy sauce
2 tsp cornstarch

1. Heat a large saute pan or wok to medium heat. Add olive oil and beef and cook for 6-8 minutes or until golden brown. Scoop meat out of the pan and keep warm.
2. Add garlic and ginger to pan. Cook for 2-3 minutes or until golden brown. Add yellow onion, broccoli, 14 cup of water, sesame oil, soy sauce. Cook 6-8 minutes or until broccoli is bright green.
3. Add cooked beef back to pan and season with soy sauce.
4. Mix 1/2 cup of water with cornstarch and add to pan. Bring to a boil. Add lime juice. Serve with brown rice and hot sauce if desired.

Nutrition Facts (per serving): 385 calories, 38 g protein, 10 g carbs, 20 g fat, 4 g fiber, 2 g sugar, 250 mg sodium

FAT FACT
Certain saturated fats do increase levels of LDL (bad) cholersterol, but research confirms that the type of saturated fat found in beef does not raise LDL cholersterol levels.

**** We did NOT use the cornstarch and it was still a delicious sauce! We used an inside round piece of meat instead of flank steak. 

Crockpot Chicken Veggie Soup

So we just threw in any veggies we had, 3 frozen chicken breasts and some broth and put it on high for an hour and low for 5-6 hours. Once it was ready, Mitch cut the chicken up and added it back to the soup. We also cooked some brown rice vermicelli noodles (for all of 2 minutes in boiling water) and added those in too. You can get the noodles at Walmart OR bulk barn for 1.60$.

What we used:
3 large frozen chicken breasts
1 liter of chicken broth
1 can cream of chicken soup (half fat)
1 can of yellow beans - drained
3 stalks of celery
1 cup of frozen peas
1/2 onion
1 bag of the 'ready to steam' broccoli, carrot, cauliflower mix - just chopped into pieces
1 packet of onion soup mix
some oregano, parsley, garlic powder, onion powder
the brown rice vermicelli noodles

It wasn't very soup-y so you may need to add more broth

Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup
Chicken and Noodle Soup 
5 cups of chicken broth (boxed or can is fine) 
One 10.75 oz can cream of chicken soup 
1/2 cup onions, chopped fine 
1/2 cup celery, chopped fine 
1/2 cup carrots, chopped fine 
1/2 cup green onions, sliced 
One 15 oz can of whole kernel corn, 
drained Salt and Pepper to taste 
1 1/2 cup Egg noodles
 2 cups cooked chicken chopped or 2 cans canned cooked chicken 

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken. - See more at: http://www.creativelydomestic.com/2010/10/guest-post-crockpot-chicken-and-noodle.html#sthash.RmUohpKv.dpuf

We actually didn't want egg noodles because they have wheat and Mitch can only have rice as a carb so we found these awesome rice vermicelli noodles. They are sooooo yummy and they are sooooo easy to cook! You drop them in boiling water for 2 minutes and they're done!!!! So we threw everything in the crockpot (even 3  frozen chicken breasts) and had it on high for 1 hour and then low for about 5-6 hours. An hour before we were eating, Mitch took the chicken out, cut it up and then put it back in. Once we were ready to eat, we cooked the noodles and just added what we wanted to the our own bowls. I don't know how well they would freeze so we decided to just freeze the soup sans noodles.