KUNG PAO BEEF
I tried this recipe a few weeks ago and have made it once more since then. Absolutely delicious, this is a must try recipe. my family loved it and everyone had seconds so there was no leftovers. I will make this again for sure, it has become part of my everyday meal planning. Try this recipe just once and I am sure it will become part of your everyday meal planning as well.
My youngest son, Not really so little anymore, just fell in love with this meal. He has never been one to cook, no matter how hard I tried to get him interested, it was always a no go for cooking.
This meal however, he was dead set on that he needs to learn how to do it himself.
Who am I to argue that one? So of course he gave it a shot and was super excited on how easy and delicious it really was. Now all of a sudden he wants to learn other meals and things he can cook for himself.
Give this recipe a try I am sure you are going to love it.
KUNG PAO BEEF
Here is a couple great soup recipes that you may be interested in…
Pasta Fagioli Soup
- 1/2 pound Italian turkey sausage links, casings removed, crumbled
- 1 small onion, chopped
- 1-1/2 teaspoons canola oil
- 1 garlic clove, minced
- 2 cups water
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 3/4 cup uncooked elbow macaroni
- 1/4 teaspoon pepper
- 1 cup fresh spinach leaves, cut as desired
- 5 teaspoons shredded Parmesan cheese
- In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove from pan and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer.
- Add the water, beans, tomatoes, broth, macaroni and pepper; bring to a boil. Cook, uncovered, until macaroni is tender, 8-10 minutes.
- Reduce heat to low; stir in sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese.
Broccoli Cheddar Soup
- 1/4 cup chopped onion
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups 2% milk
- 3/4 cup chicken broth
- 1 cup cooked chopped fresh or frozen broccoli
- 1/2 cup shredded cheddar cheese
- In a small saucepan, saute onion in butter until tender.
- Stir in the flour, salt and pepper until blended; gradually add milk and broth.
- Bring to a boil; cook and stir until thickened, about 2 minutes.
- Add broccoli. Cook and stir until heated through.
- Remove from the heat; stir in cheese until melted.
Stuffed Pepper Soup
- 1 package (8.8 ounces) ready-to-serve long grain and wild rice
- 1 pound ground beef
- 2 cups chopped green pepper
- 1 cup chopped onion
- 1 jar (26 ounces) chunky tomato pasta sauce
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1 can (14 ounces) beef broth
- Prepare rice according to package directions.
- Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain.
- Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.
