August 29th, 2014

5 Easy Back-To-School Night Meals

Easy Back-To-School Night Meals

The kids are back in school and the schedules and time crunch is back!

We need meals that are nourishing and delicious, but also hassle-free. That’s why I LOVE these easy back-to-school night meals. You literally heat, then serve them!

Here are 5 easy ways to make weeknight dinnertime a wonderful experience:

  1. Brisket with twice-baked potatoes. The meat is already sliced and sauced. Put it in the oven (the potatoes, too) and voila!
  2. Hickory-smoked ham and mashed potatoes with porcini mushrooms. Delicious and different. This meal is a hit!
  3. Chicken Spiedini. A new twist on a mealtime favorite – chicken! This Italian dish is so savory your family will devour it. Serve with your favorite noodles.
  4. Cold Water Lobster Tails. Did they ace the test? Break out this seafood favorite! You can grill, bake or boil them. Whichever way you choose, it’s simple! Try with creamed spinach.
  5. Beef Wellington. Put it in the oven and you have a gourmet meal that is rich and flavorful. Green beans in a mushroom cream sauce are an excellent accompaniment!

May all your school nights be stress free – or at least the ones when you take it easy on yourself and serve these meals!

Photo courtesy of

October 6th, 2011

Chinese Five-Spice Steak with Rice Noodles

It’s National Noodle Day!

Yum. Noodles.

So in honor of those tender, scrumptious, carb-loaded strips of goodness, I give you this incredible recipe for noodles . . . with STEAK!

It’s spicy. It’s noodly. It’s steaky. What a combo!!!

Absolutely scrumptious! Happy National Noodle Day!

Photo courtesy of


August 21st, 2009

Steak Stir Fry

Ohhhh! Steak infused with an Asian flair. My mouth is watering just thinking of it.


This recipe combines so many things I adore:  steak, garlic, noodles, soy. I might just start writing it love letters. . .


Prep and Cook Time: 20 minutes

Yield: Makes 4 servings


1 beef top sirloin steak (about 1-1/2 pounds)

1 package (8 ounces) dry rice stick noodles

¼ cup dry white wine

¼ cup soy sauce

1 tablespoon plus 1-1/2 teaspoons cornstarch

1 tablespoon sugar

2 teaspoons finely chopped fresh ginger

2 tablespoons vegetable oil

2 teaspoons minced garlic

2 cups sliced mushrooms

2 cups matchstick-size carrot sticks

1 cup green bell pepper strips

½ cup sliced green onions

4 cups fresh spinach leaves, washed and drained


1. Cut beef lengthwise in half, then crosswise into 1/4-inch strips. Set aside. Cook noodles according to package directions. Drain well. Set aside.

2. While noodles are cooking, combine wine, soy sauce, cornstarch, sugar and ginger in medium bowl; whisk to blend. Add beef strips; toss to coat well. Set aside.

3. Heat oil and garlic in large nonstick skillet or wok over high heat. Add mushrooms, carrots, bell peppers and green onions; stir-fry 4 minutes. Transfer vegetables to bowl. Cover; keep warm.

4. Add beef strips and marinade to wok; stir-fry 6 minutes. Return vegetables to skillet; stir until blended.

5. Line serving platter with spinach. Arrange noodles over spinach; top with beef mixture. Serve immediately.

Photo and recipe courtesy of