Beef Satay With Peanut Sauce

another real simple fav

Ordering take-out Thai food isn't the only way to eat beef satay at home. With precut meat, dry salad-dressing mix, and sesame oil, you get all the flavor without having to wait. The salad-dressing mix eliminates the chopping and mixing required for a complicated marinade; combined with oil, it flavors the beef in minutes. The mix also lends a savory edge to a peanut butter-based dipping sauce. Stick the beef onto some skewers, pop them under the broiler for a couple of minutes, and serve.

1/2 cup smooth peanut butter
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 tablespoon fresh lemon juice
1 .92-ounce package Good Seasons Roasted Garlic salad-dressing mix
1 pound presliced sirloin
1 tablespoon sesame oil
Wooden skewers soaked in water


In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside.

If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it. Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce.

If you made it from scratch: 1 hour


Yield: 4 servings

NUTRITION PER SERVING
CALORIES 485(1% from fat); FAT 29g (sat 7g); CHOLESTEROL 65mg; CALCIUM 23mg; CARBOHYDRATE 23g; SODIUM 5825mg; PROTEIN 32mg; FIBER 2g; IRON 3mg

Turkey Potpie with Biscuit Crust

I haven't tried this one yet... but looks like it could be good for turkey day left overs which will be here before we know it...

1 to 1 1/2 cups leftover turkey meat
1/2 cooked sweet potato, cut into 1-inch pieces (about 1 cup)
1 medium zucchini, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/4-inch pieces
3 scallions, trimmed and thinly sliced
1 tablespoon fresh thyme, or 1 teaspoon dried leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 1/4 cups turkey gravy
1 17.3-ounce package refrigerated corn biscuits

Heat oven to 350º F. In a 2-quart baking dish, combine the turkey, sweet potato, zucchini, carrot, scallions, thyme, salt, and a few grinds of pepper and toss well. Pour the gravy on top. Bake in the oven, uncovered, for 25 minutes. Gently roll out 4 biscuits individually and overlap them to make a crust that will cover the baking dish. Bake until the top is golden brown, about 15 more minutes.


Yield: 4 servings

NUTRITION PER SERVING
CALORIES 565(0% from fat); FAT 24g (sat 6g); CHOLESTEROL 35mg; CALCIUM 124mg; CARBOHYDRATE 63g; SODIUM 2245mg; PROTEIN 24mg; FIBER 4g; IRON 5mg

Turkey Taco Salad

Your kids won't even notice that they're — gasp! — eating vegetables with this fun and flavorful Mexican dish.


1 tablespoon olive oil
1 pound ground turkey
Kosher salt and pepper
1 16-ounce container store-bought refrigerated fresh salsa
2 tablespoons sour cream
1 head romaine lettuce, cut into pieces (about 8 cups)
1/2 9-ounce bag tortilla chips
1 15.5-ounce can pinto beans, rinsed
1 avocado, diced
1 cup grated Cheddar
1 6-ounce can sliced black olives (optional)

Heat the oil in a medium skillet over medium-high heat. Add the turkey and season with 1/2 teaspoon salt and 1 1/2 teaspoon pepper. Cook, breaking up with a spoon, until no longer pink, 5 to 6 minutes. Pour off any excess liquid. Stir in half the salsa and cook until heated through, about 1 minute.

Meanwhile, in a small bowl, combine the remaining salsa and sour cream.

Divide the lettuce, chips, turkey mixture, beans, avocado, Cheddar, and olives (if using) among bowls. Serve with the salsa-and-sour-cream dressing.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 602(43% from fat); FAT 29g (sat 8g); CHOLESTEROL 80mg; CARBOHYDRATE 47g; SODIUM 1560mg; PROTEIN 43g; FIBER 12g; SUGAR 6g

Kate Merker and Sara Quessenberry
Real Simple, REAL SIMPLE FAMILY 2008

All-In-One Spaghetti

I'm always looking for an easy dinners I can serve my kids and my friend Lisa sent this one to me... modified slightly from a recipe found in Southern Living...

1 lb. ground turkey
1 large onion chopped
2 garlic cloves minced
1 - 8 oz. can tomato sauce
1 - 6 oz can tomato paste
32 oz V8 juice
2 c. water
1 tsp salt
1 tsp sugar
2-3 tsp chili powder
1 tsp dried oregano
dash of pepper
1 box of elbow macaroni
grated Parmesan cheese

it also calls for a garnish... but who are we kidding... kids don't care about garnishes of parsley sprigs....

cook first 3 ingredients in dutch oven, stirring until turkey crumbles and is no longer pink; drain if needed. return to pad and stir in tomato sauce and next 8 ingredients;bring to a boil.
cover reduce heat, and simmer, stirring often for 30 minutes

add pasta; cover and simmer , stirring often for 20 minutes or until pasta is tender.
serve with cheeses and the garnish if you so choose...

I added mushrooms and julienned carrots because I had them in the fridge...
I also think you could add 12-14 oz of spag sauce from a jar instead of tomato sauce and paste...
and it says it is for 6... but I'm thinking 6 teenage boys!!! there was a lot of food.

yummy...