Beef and Broccoli Stir Fry

Ingredients 

2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
2 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided
5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup(s) low-sodium soy sauce
1/2 cup(s) water 

Instructions
On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Serves 4, 5 PointsPlus per serving 

Orange Chicken with Broccoli

Serves: 4

PointsPlus Value: 5

4 tsp vegetable oil

1 Tbsp minced peeled fresh ginger

1 pound skinless boneless chicken breasts, cut crosswise into ½-inch strips

2 cups broccoli florets

¼ cup water

½ cup low-sodium chicken broth

¼ cup orange juice

3 Tbsp reduced-sodium soy sauce

1 tsp cornstarch, dissolved in 1 Tbsp water

1 orange, peeled and sectioned

In a medium nonstick skillet over medium heat, heat the oil.  Add the ginger and sauté, stirring often, 2 minutes.  Transfer to a small plate with a slotted spoon.

In the same skillet, sauté the chicken until cooked through, about 5 minutes.  Transfer to another plate.  In the skillet, combine the broccoli and water, stirring to scrape up the browned bits fro the bottom of the pan;  cook, covered, until tender-crisp, 3-4 minutes.  Return the chicken to the skillet; stir in the broth, orange juice, and soy sauce.  Add the dissolved cornstarch; cook, stirring frequently, until the mixture boils and thickens slightly.  Add the orange; heat through.  Top with the ginger and serve.

Per Serving(about 1 cup):  221 cal, 6g fat, 1g sat fat, 0 g trans fat, 66mg chol, 389mg sod, 12g carb, 3g fib, 29g prot, 49mg calc.

PointsPlus Value: 5

Crockpot Chicken Stroganoff

Makes 6 servings
5 PPV per serving

1 pound boneless, skinless chicken
1 container (16 oz) fat free sour cream
1 packet powdered onion soup mix
1 can fat free cream of chicken soup
1 small can mushrooms
Add all ingredients to crock pot. Cook on low for 6 hours


You could pour this over noodles or a baked potato.