Green Curry

Ingredients:
1 (14 fl. oz.) can Thai Kitchen Coconut Milk
1 to 4 Tbs.  Thai Kitchen Green Curry Paste
1 cup vegetable stock or water
2 tsp. salt
2 Tbs. brown sugar
1/4 cup basil leaves, chopped
2 cups assorted vegetables, cut in to 1 in. pieces (I usually use red bell pepper, carrots, zucchini, yellow                           squash)
Jasmine Rice

Directions:
Add the coconut milk, green curry paste, stock, salt, brown sugar and basil to a 2 quart saucepan and bring to a boil.  Reduce heat to low and simmer for 15 minutes.  Add the vegetables and simmer for an additional 5-10 minutes, until the vegetables are tender.  Serve over cooked Jasmine rice.  Serves 4.

I usually add chicken to this as well.  Cook 1-2 chicken breasts cut into 1in pieces in small amount of oil and 1-3 Tbs. green curry paste.  Add to curry near very end of cooking.

Beef Noodle Bowl

Ingredients:
12 oz. linguine, uncooked
3 cups broccoli florets
2 cups baby carrots
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
1/4 c. Italian dressing
1/2 c. Lawry's teriyaki marinade sauce (I like to add a smidge more)
1 tsp. ground ginger

Directions:
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 min of the pasta cooking time.  Drain pasta mixture.

Meanwhile, heat oil in large nonstick skillet.  Add meat; cook until browned on all sides, stirring occasionally.  Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.

Toss pasta and meat mixtures in large serving bowl.

Makes 6 servings

Mexican Stuffed Shells

Ingredients:1 pound ground beef (or ground turkey)

1 package low-sodium taco seasoning
4 ounces cream cheese
20 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese

For toppings:

3 green onions

Sour cream

Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

From the food blog:  The girl who ate everything