Delicious Orange Sesame Beef

Makes: 4 servings
Start to Finish: 25 minutes



Ingredients:

    * 12  ounces boneless beef sirloin steak
    * 8  ounces fresh green beans, halved crosswise
    * 2  teaspoons sesame seeds
    * 1/2  cup orange juice
    * 2  tablespoons reduced-sodium soy sauce
    * 1  tablespoon toasted sesame oil
    * 1  teaspoon cornstarch
    * 1/2  teaspoon finely shredded orange peel
    *   Nonstick cooking spray
    * 1/2  cup bias-sliced green onions
    * 1  tablespoon grated fresh ginger
    * 2  cloves garlic, minced
    * 1  teaspoon canola oil
    * 2  cups hot cooked brown rice
    * 2  oranges, peeled and sectioned or thinly sliced crosswise

Directions:

Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set aside. In a covered medium saucepan, cook green beans in a small amount of boiling water for 6 to 8 minutes or until crisp-tender; drain.

Meanwhile, in a small skillet, cook sesame seeds over medium heat for 1 to 2 minutes or until toasted, stirring frequently. Set aside.

For sauce: In a small bowl, combine orange juice, soy sauce, sesame oil, cornstarch, and orange peel. Set aside.

Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add green onions, ginger, and garlic to hot skillet; cook and stir for 1 minute. Add the precooked green beans; cook and stir for 2 minutes. Remove vegetables from skillet.

Carefully add canola oil to the hot skillet. Add meat; cook and stir for 2 to 3 minutes or until slightly pink in center. Remove from skillet.

Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return meat and vegetables to skillet. Heat through, stirring to coat all ingredients with sauce. Serve meat mixture with hot cooked brown rice. Top with orange sections and sprinkle with toasted sesame seeds

Quick and Healthy Bean Quesadillas

Qiuck and Healthy Bean Quesadilla

Ingredients:
* Nonstick cooking spray
* 1 tablespooncanola oil
* 1 largered sweet pepper, finely chopped
* 1/2 teaspoononion powder
* 1/2 teaspoonchili powder
* 1-1/2 cupsloose-pack frozen whole kernel corn, thawed
* 1 15 1/2-ounce canpinto beans, rinsed and drained
* 1-1/2 cupsreduced-fat shredded Mexican cheese blend (6 ounces)
* 1/2 cuppurchased salsa
* 6 8-inchflour tortillas
* 1 2 1/4-ounce cansliced pitted ripe olives (optional)
* 1/2 cuplight dairy sour cream (optional)

Directions:

1. Preheat oven to 450 degrees F. Coat a very large baking sheet with nonstick cooking spray; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add sweet pepper, onion powder, and chili powder. Cook about 5 minutes or until pepper is tender, stirring occasionally. Stir in corn, beans, 1 cup of the cheese, and the salsa. Cook and stir until the mixture is heated through and cheese is melted.

2. To assemble the quesadillas, divide bean mixture among tortillas, spreading evenly over half of each tortilla. Fold over, pressing down gently. Place on prepared baking sheet. Sprinkle quesadillas with remaining 1/2 cup cheese and, if desired, olives.

3. Bake about 10 minutes or until cheese is melted and tortillas are golden brown and crisp. Cut each quesadilla into quarters. If desired, top quesadillas with sour cream.

Enjoy!