Spaghetti with Meat Sauce

I've decided that spaghetti is one of my favorite meals ever. We had it pretty much every week growing up, and it serves as a comfort food for me. It's also quick and easy...what's not to love?! For this dish, you will need:

1 lb. lean ground beef or ground turkey
1 small onion, diced
1 package sliced mushrooms
2 cloves garlic, minced
1 can tomato paste
1 14oz. can petite diced tomatoes
1 14 oz. can tomato sauce
8 oz. water
1/2 Tbsp. oregano
1/2 tsp. basil
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 lb. noodles
shredded parmesan cheese

*Warning!!!* I've actually never gone through and measured out the spices I use in this recipe. I just kind of sprinkle everything in and taste as I go. Those values should be pretty close, but add a little less at first and taste the sauce before you add more.

Start by browning the meat with the diced onion, sliced mushrooms, and minced garlic.

Add the tomato paste, diced tomatoes, tomato sauce, water, and stir. Then, add the spices. Simmer for about 30 minutes.

While the sauce is simmering, boil the noodles. Top with shredded parmesan cheese and serve with french bread and a salad. Enjoy!

Beef Stir Fry

I love me some stir fry! I thought I would never say those words in my life...a dish full of vegetables? Well, I'm a big grown-up now and it's a whole new world. Yum! I adapted a recipe from the always wonderful Pioneer Woman for the sauce/marinade part of the dish. She is fabulous, and I am loving her new cooking show on the Food Network! For this dish, you will need:

1/2 cup low sodium soy sauce
3 tbsp. cooking sherry (if you have it...I didn't have it, and it tasted great.)
2 tbsp. packed brown sugar
2 tbsp. cornstarch
1 tbsp. minced fresh ginger
2 cloves garlic, minced
2 tbsp. canola oil
1 medium onion, sliced
1 can bamboo shoots, drained
1 zucchini, diced
1 cup carrots, julienned
1 bag frozen yellow, red, and green bell peppers (You can use fresh, too. I went for easy!)
broccoli florets
1 pound beef strips for stir fry

Mix together soy sauce, sherry, brown sugar, cornstarch, fresh ginger, and garlic. Place sliced beef in the mixture and toss to coat. Set aside.

Heat 1 tablespoon canola oil in a wok on medium-high to high heat. When it is very hot, toss in veggies and let cook until desired consistency. I like my onions and peppers to be soft, so I usually throw them in first and let them cook for about a minute. Then, I toss in the bamboo shoots, carrots, and broccoli and let them cook for about 2 minutes with the onions and peppers. Then, I add the zucchini and let it cook for another couple of minutes. It just depends on how you like your veggies for the order you put them in the wok. I also put a little bit of salt and pepper in the wok while they're cooking. When the veggies are done cooking, put them in a separate bowl.

Return wok to heat and allow it to get hot. Add remaining tablespoon canola oil. Throw in the marinated meat without the sauce. Cook the beef about a minute on each side until it is browned. It will start smelling really good in the kitchen! When the beef is done, turn down the wok to low and add the vegetables. Add the remaining sauce (the marinade that the beef was in) and stir. Allow the mixture to simmer on low for a few minutes. If you don't want to use the same liquid you used for the meat, you can whip up an extra batch in a separate bowl.

After the mixture has simmered for a few minutes, it is ready to enjoy! Serve over rice. Yum!