Beef Noodle Bowl

From Kraft Foods.

Prep: 10 min. / Total: 30 min.
Yield: 4 servings, 2 cups each.

8 oz. linguine, uncooked
3 cups broccoli florets
3 medium carrots, peeled, sliced (about 2 cups)
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
½ cup Italian dressing
½ cup teriyaki sauce
2 tsp. ground ginger

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 5-6 minutes of the pasta cooking time. Pasta will take a little longer to cook than normal because of the vegetables. Drain pasta mixture.

Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce, and ginger; cook until sauce thickens, stirring occasionally.

Toss pasta and meat mixtures in large serving bowl.

Notes:
- Sometimes I use more pasta than the recipe calls for--there's enough sauce.
- Optional: For added crunch, sprinkle with ½ cup dry roasted peanuts just before serving.
- Variation: Instead of ginger and Italian dressing, use ¼ cup Asian Toasted Sesame Dressing and reduce teriyaki sauce to 1 Tbs.

Sizzling Chicken Skewers

Prep: 10 min. + marinating / Cook: 5-7 min.
Makes 4 servings, 3 skewers each.

1/3 c. hot water
1/4 c. teriyaki barbecue sauce
1/4 c. creamy peanut butter
1/4 c. soy sauce
1/4 c. chopped cilantro
2 T. honey Dijon mustard
1 lb. boneless skinless chicken breasts, cut into 12 thin strips

Mix all ingredients except chicken in medium bowl with a wire whisk.

Pour half the mixture into a large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1-2 hours to marinate.

Refrigerate remaining sauce for dipping.

Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion. Discard any remaining marinade in bag.

Grill 5-7 minutes or until chicken is cooked through. Serve with reserved dipping sauce.