here`s a weeks worth of new and simple recipes

1.Mu Shu-Style Pork Roll-Ups

ingredients

4 10-inch flour tortillas
1 teaspoon toasted sesame oil
12 ounces lean boneless pork, cut into strips
2 cups loose-pack frozen stir-fry vegetables (any combination)
1/4 cup bottled plum or hoisin sauce
directions

Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften. (Or wrap tortillas in white, microwave-safe paper towels; microwave on high [100 percent] power for 15 to 30 seconds or until tortillas are softened.)
Meanwhile, in a large skillet heat sesame oil over medium-high heat. Add pork strips; stir-fry for 2 to 3 minutes or until done Add stir-fry vegetables. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.
Spread each tortilla with 1 tablespoon of the plum or hoisin sauce; place a quarter of the meat mixture just below the center of each tortilla. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet; roll up over the filling. Makes 4 servings.

2.Crispy chicken nuggets with honey mustard dip

ingredients

1/2 cup low-fat mayonnaise dressing or salad dressing
4 teaspoons Dijon-style mustard
1 tablespoon honey
1 pound skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon poultry seasoning
1/8 teaspoon salt
Dash black pepper
1 beaten egg
2 tablespoons milk
30 whole wheat or regular rich round crackers, finely crushed (1 1/4 cups)
directions

For honey-mustard dip, in a small bowl, stir together mayonnaise dressing, mustard, and honey. Cover and chill until serving time.
Cut chicken into 1-1/2-inch pieces. In a plastic bag combine flour, parsley flakes, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
In a bowl stir together egg and milk. Place crushed crackers in another bowl. Dip coated chicken pieces, a few at a time, into the egg mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink.
Serve with cold or warm honey-mustard dip. To warm dip, cover with waxed paper and microwave on 100-percent power (high) for 30 seconds or until heated through. (Or, transfer dip to a small saucepan; heat and stir over low heat.) Makes 4 servings.

3.sweet potato with warm black bean salad

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.)
2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Makes 4 servings.

4.Ginger beef lettuce wraps

ingredients

1 lb. beef flank steak or boneless beef top round steak
1 medium yellow or green sweet pepper, seeded, cut in bite-size strips
1 small zucchini, trimmed and cut in thin bite-size strips
1/2 medium red onion, cut in thin wedges
1/3 cup ginger beer or ginger ale
3 Tbsp. reduced-sodium soy sauce
2 cloves garlic, minced
1/2 tsp. cornstarch
2 tsp. canola oil
2 Tbsp. finely chopped fresh ginger
12 Bibb or leaf lettuce leaves (about 2 heads)
1/4 cup fresh cilantro leaves
directions

Trim fat from beef. For easy slicing, wrap and freeze beef 30 to 45 minutes or until firm. Thinly slice beef across grain; place slices in self-sealing plastic bag. In a second self-sealing bag combine sweet pepper, zucchini, and onion.
For marinade, in bowl combine ginger beer, soy sauce, and garlic. Divide marinade between beef and vegetables. Seal bags; turn to coat each. Refrigerate 4 to 6 hours, turning bags occasionally. Drain marinades into bowl. Stir in cornstarch; set aside.
Heat oil in large nonstick wok or extra-large nonstick skillet over medium-high heat. Add ginger; stir-fry 15 seconds. Add vegetables; stir-fry 3 to 5 minutes or until crisp-tender. Remove vegetables. Add half the beef to wok. Stir-fry 2 to 3 minutes or until beef is slightly pink in center. Remove beef. Repeat with remaining beef. Return all to wok, away from center. Stir marinade mixture; add to center of wok. Cook until bubbly. Toss beef and vegetables to coat. Remove from heat.
To serve, divide beef and vegetables among lettuce leaves, top with cilantro, and roll up. Makes 12 wraps (4 servings).


5.Mexican style chicken

ingredients

2 10-3/4-ounce cans reduced-sodium condensed cream of chicken soup
1 10-ounce can diced tomatoes with green chiles, undrained
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1-1/2 teaspoon chili powder
1/4 teaspoon black pepper
12 6- or 7-inch corn tortillas, cut into thin, bite-size strips
3 cups cubed cooked chicken*
1 8-ounce package (2 cups) shredded cheddar cheese
Tomato slices (optional)
Sliced green onions (optional)
directions

Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.
ToTote: Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, trasnport tomatoes and green onions in an insulated cooler with ice packs.
*Note: About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken
For 4 Servings: Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.

6.Mediterranean Salmon & Noodle Bowl

ingredients

1 9-oz. pkg. refrigerated fettuccine
2 Tbsp. olive oil
1 lb. skinless, boneless 1-inch thick salmon, cut in 8 pieces
Salt and ground black pepper
6 cups packaged fresh baby spinach
1/2 cup bottled roasted red or yellow sweet peppers
1/2 cup reduced-calorie balsamic vinaigrette salad dressing
directions

Prepare pasta according to package directions.
Meanwhile, brush 1 tablespoon olive oil on salmon. Sprinkle with slat and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8 to 12 minutes or until salmon flakes, turning once. Remove salmon; cover and keep warm. Add spinach, sweet peppers, and remaining oil to skillet. Cook and stir 1 to 2 minutes, until spinach is wilted. Drain pasta; add to skillet. Add dressing; toss to coat. Season with salt and pepper. Divide spinach-pasta mixture among four bowls. Top with salmon. Serves 4.

7.Pasta Bolognese

Ingredients

2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
3 tablespoons olive oil
6 ounces pancetta or 6 slices bacon, finely chopped
1/4 pound ground pork (not lean)
1/4 pound ground beef chuck (not lean)
1/4 pound ground veal
1 small onion, finely chopped (about 1 cup)
1 carrot, finely chopped (about 1 cup)
1 cup dry red wine
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound small pasta such as orecchiette or rotini
Garnish: Freshly grated Parmigiano-Reggiano cheese
Preparation

If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.

In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.

Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.

In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.

This is really easy to fix and is yummy. Many chefs enjoy fixing
this as a late-night snack, because it's so easy to fix.

Spaghetti Carbonara

* A quarter's worth of spaghetti (more if the 2 of you are hungry
* 1/4 pound pancetta (or slab bacon), cut into 1/2" cubes
* Ground black pepper (tsp each) and red pepper flakes
* 2 tablespoons of extra virgin olive oil - enough to
cover the bottom of a 9" skillets
* 4 - 6 gloves of fine-chopped garlic
* 1 cup grated Parmesan or Romano - I've used Mozzarella too
* 2 large eggs

In a pot, bring water (per package directions) and salt
to a boil and put spaghetti in.

Meanwhile, place the olive oil, meat, and garlic into the
skillet over a medium low heat. Be sure to stir it every
now and then.

Next, crack the eggs into a mixing bowl and mix well. Next,
mix in about 1/2 cup of cheese - just enough so there is a
good balance of the two - not too "runny" (not enough cheese)
and not too thick (too much cheese). Finally, mix in the two
peppers and mix thoroughly.

Once the spaghetti is al-dente, ladle some of the cooking
water into the egg/cheese mix - I use 2 small ladle's full of
the water (probably around 4 tablespoons). This warms up
the mixture to temper the eggs - mix together well.

Pull the skillet to a cold burner, drain the spaghetti, and
put the spaghetti into the skillet and mix well so the noodles
are coated with the olive oil and the meat is mixed in.

Finally, stir in the egg/cheese mix and combine thoroughly.
Continue stirring until mixed well, then plate immediately.
and top with cheese and additional red pepper, if you like.

IMPORTANT: dont forget to add the spaghetti water to
temper the eggs, or the eggs will "cook" and and turn firm
when added to the skillet. What you want is a "cream sauce"
which is produced when the egg/cheese mixture is added to
the warm spaghetti/skillet.

This literally takes me 10 minutes to fix. I place the "meat"
skillet on a back burner, so that when it's time to combine
the spaghetti and egg/cheese, I simply pull the skillet forward
to a cold burner.

Traditional Carbonara is a "peppery" meal - I like to fix mine
so you can really taste the pepper - obviously you'll want to
alter it for your taste.

if you like the visual version, here's one (although she doesnt
temper the eggs).
http://www.foodnetwork.com/secrets-of-a-restaurant-chef/index.html

Here's an Italian version :)
http://www.youtube.com/watch?v=iERZIRQEIJk

Oh my gosh I so trying #1 and #3

Thanks Wolf

All of these sound great. I buy the Mu Shu wrappers frozen. I use so many flour tortillas in other dishes I want the Mu Shu to be more authentic but that doesn't necessarily mean better. I just like the thinner wrappers.

These sound good!