Edamame and Steak Stir-fry

(from “Cooking Light Magazine”)

4 servings

1 lb boneless sirloin steak, trimmed and cut into thin strips

2 cups frozen edamame

6 tablespoons water

2-3 yellow or red bell peppers

2 teaspoons minced garlic

6 tablespoons teriyaki basting sauce (Soy Vey Veri Very Teriyaki is my favorite)

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add Steak strips to pan; stir-fry 5 minutes or until steak is done. Transfer meat to a plate. Add edamame and water to pan; stir-fry 2 minutes or until thoroughly heated. Add bell peppers; stir-fry 1 minute. Stir in teriyaki sauce; cook 1 minute or until thoroughly heated, stirring constantly. Return beef to vegetable mixture; toss well to coat.

Serve over cooked brown rice if desired.

Apricot Vinaigrette

(“Rachel Ray 30-Minute Meals”)

Serves 4

1 small shallot or 2 scallions, minced

2 tablespoons white wine vinegar

¼ cup apricot all-fruit spread

¼ cup olive oil

salt and freshly ground black pepper, to taste

zest of 1 orange

Combine scallions, vinegar, and apricot spread in a bowl. Stream in oil as you whisk. Season with salt, pepper, and orange zest

Delicious salad dressing on spinach and arugula salad with pears, feta cheese, etc.