a special day {S}

a special day {S}

For Valentines Day {wow… I am so behind-ha} my hubby suggested getting Chinese take-out, one of my favorite things that I don’t have to cook! And at first, I agreed. I was fatigued and a bit overwhelmed by other things going on… Then I got to thinking of the money we were going to spend for our whole {little} family to eat one meal. So I pledged that I would make it, for less, and on plan! Beef & Veggie Stir-fry   Beef: pretty much anything you can find at a decent price, sliced 1/4 inch. I think I had about 2 lbs. We had a bit of leftovers Marinade: 1/2 cup soy sauce {check your ingredients} 1 tsp sesame oil 1 clove chopped garlic 1 tsp chopped ginger [dried powder does in a pinch, but fresh is best] S/P Veggies: 1 zucchini, sliced 2 carrots, sliced [these were for the kids, as they are E] 1 stalk celery 2 heads broccoli [or a bag of frozen] 2 green bell peppers, sliced 1 onion, sliced [I did partake of these, even though they are E] other options: a head of cauliflower, green beans, shredded cabbage, spinach Directions: Heat olive oil and sesame oil in large pan, add meat in batches to get a good sear on the outside. Set aside in a bowl. I added each veggie and let it cook down a bit, starting with the carrots and celery. Then I added the bell peppers and onions, then zucchini. I had a large enough pan to keep them separate, since i was not eating the carrots… but you...

my “faux-tato” salad {S or FP}

We have tried several version of fake potato foods made with cauliflower… No one really likes them. So when I read about using radishes, I thought–well, I’ll give it a shot! I was NOT disappointed. We basically love potato salad as a family…. and with family coming over to watch the college football game today {AL vs Texas A&M}, I wanted something mostly normal to eat next to some grilled steak! This was YUM!! –please forgive the blurry photo. My phone camera is pathetic, and I was too lazy to get out the real camera. HA My Faux-tato Salad [S or FP]: ingredients: 1 lb red radishes, ends sliced off, and cut into half-rounds 2 stalks of celery, diced 1 dill pickle, diced 2 small orange bell peppers, diced 2 Tbsp mayo [take down to 1 Tbsp or omit altogether for an FP side] 1 Tbsp yellow mustard 1/4 cup 0% greek yogurt 2 tsp ACV {apple cider vinegar} dash of dill, salt/pepper to taste instructions: 1. boil radishes in salted water until completely tender, pink from the skin will be mostly faded; drain 2. mix mayo, mustard, vinegar and yogurt with the dill and S/P {this is the dressing} 3. mix all the veggies into the dressing 4. chill & serve! As with real potato salad, this is better the next day… but is not too bad after just an hour of chilling. And as always… make this recipe fit YOUR family!! Use whatever you normally put in your potato salad and just sub out the potato with some boiled radishes and see how you like...