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Today's featured recipe for two is a dish that I have enjoyed since I was a kid, it was the first dish I ever made as a teenager, and it is my favorite go-to meal as an adult.  

I honestly can't imagine how many times I have eaten this casserole.  It was a staple dinner in my house when I was growing up, and it's a staple dinner in my new home with my husband.  I hope you enjoy it as much as my family and I have.


Creamy Noodle Casserole
Total Time: 50 minutes
Prep: 20 minutes
Cook: 30 minutes

What you'll need
2 cups of your favorite pasta noodle, cooked
1/2 pound lean ground turkey or lean ground beef (I used extra lean ground turkey.  A 1/2 pound contains 3 grams of fat and 240 calories)!
1/4 sweet onion, diced
1/2 green pepper, diced
1/2 cup milk 
1 cup shredded cheddar cheese
1 can 98% fat free cream of chicken soup 
1 cup browned bread crumbs
salt and pepper

Directions
1. Preheat oven to 350 degrees F.
2. In a large skillet add ground turkey, onion and bell peppers.  Break down meat into small pieces.  Cook on medium for 5-10 minutes or until ground turkey is cooked through.

3.  Add cream of chicken soup, milk and cheese.  Heat on low until cheese is melted, stirring occasionally.
4. Add cooked pasta to the soup mixture.  Stir until noodles are evenly coated.  Season with salt and pepper. 
5. Transfer casserole to a small baking dish.  Sprinkle bread crumbs on top of noodles.  
6. Cover with aluminum foil and place in the oven for approximately 30 minutes or until casserole starts to bubble. 
7. Serve and enjoy!
*Note -- when I want to mix things up a bit, I'll use rotisserie chicken instead of ground turkey, or I'll leave the meat out all together.  No matter how you do it, it always tastes great.
 
 
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I certainly do like my cheeseburger with lettuce and tomato, Heinz 57 and french fried potatoes, but I never thought I'd like my cheeseburger in soup.  That was until I tried today's recipe for 2.  It's a soup that truly eats like a meal -- a cheeseburger and potato kind of meal.  It even comes with classic cheeseburger toppings -- ketchup, mustard and pickles!  Now that's what I call a cheeseburger soup in paradise!

Cheeseburger Soup
Total Time: 45 minutes
Prep: 5 minutes
Cook: 40 minutes

What you'll need
1/2 pound lean ground beef, lean ground turkey or ground sirloin 
1/4 onion, diced
2 cloves garlic, minced
1 celery stalk, sliced
3 baby potatoes, peeled and diced 
2 fresh basil leaves, finely chopped
1 carrot, sliced (I used carrot this time, but I will probably eliminate it moving forward)
2 tablespoons flour
3/4 cup milk
1 1/2 cups chicken stock 
1/2 cup shredded cheddar cheese
1 tablespoon butter
salt and pepper
ketchup, mustard and dill pickles

Directions
1. In a medium pot melt butter over low-medium heat.  Add ground meat, cook until meat begins to brown.
2. Mix in onion, celery, garlic, carrot and basil.  Cook for 5 minutes. 
3. Add flour.  Stir until meat is evenly coated. 
4. Stir in milk.  Bring mixture to a boil. 
5. Add chicken stock and potatoes.  Reduce heat to low.  Cover and cook for 30 minutes or until potatoes are tender. 
6. Mix in cheddar cheese just before serving.  Stir occasionally until cheese melts. 
7. Season soup with salt and pepper to taste. 
8. This last step is going to sound crazy, but I promise it works with this dish -- garnish each serving with ketchup, mustard and chopped dill pickles.  Serve and enjoy your cheeseburger soup in paradise!
Recipe adapted from Cuisine at Home Magazine's Slow-Cooker Cheeseburger Soup
 
 
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The Main Dish
Today's featured meal idea is taco salad.  For this recipe you can use lean ground beef or lean ground turkey.  You can also mix-up the toppings, and add what you prefer most.  I personally prefer to skip the sour cream and cheese, and instead load my salad with lots of fresh vegetables.  In the end, no matter how you slice it, you'll end up with a delicious dinner for two. 

Taco Salad
Total Time: 26 minutes
Prep: 10 minutes
Cook: 16 minutes

What you'll need 
1/2 pound lean ground beef or lean ground turkey
1/4 onion, diced
1/2 bell pepper (any color), diced 
1/2 zucchini, diced 
8 ounces yellow corn, drained
1/2 taco seasoning packet
1/4 cup water
1/3 cucumber, sliced
1 tomato, diced
1 avocado, diced
lettuce (your choice)
tortilla chips, crushed

For the dressing
2 tablespoons ranch dressing
2 teaspoons taco seasoning

Directions
1. In a medium skillet, add lean ground beef, onion and bell pepper.  Cook over medium heat until meat is cooked through, about 10 minutes.
2. Once meat is cooked and crumbled, add taco seasoning, water and zucchini.  Mix well.   Let simmer until water is absorbed, about 5 minutes.
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3. Stir in corn.  Let simmer for 1 minute. 
4. Top lettuce with tomato, avocado, meat mixture and crushed tortilla chips.
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5. In a small mixing bowl, combine ranch dressing and taco seasoning to create dressing.  Mix well.
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6. Drizzle salad with dressing as desired.  Toss well.  Serve and enjoy!
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I've got a lot going on in the kitchen tonight.  First, I'll be making homemade marinara sauce.  For those of you who grew up with me, you'll be pleased to know this is my Dad's marinara recipe!  For those of you who didn't, all you need to know is this sauce is to die for.  It's so good that people have been known to eat spoonfuls of it as though it were soup.

The Main Dish
I'll be using the marinara to make marinara burgers. Tonight, I decide to skip the bun and serve my burger with a small side of pasta instead. 
The Side Dish
I'll also be serving the marinara burgers with a pea-pod, cucumber and tomato salad.  It's not your ordinary lettuce salad, but aside from its great taste, I think that's what I love most about it. 

Let's start cooking!
I start tonight's meal making frenzy with the marinara sauce. 

Homemade Marinara Sauce 
Total Time: 50 minutes
Prep: 5 minutes
Cook: 45 minutes

What you'll need
28 ounces diced tomatoes (I prefer Saporito or Dei Fratelli)
10 ounces tomato puree
1/3 cup olive oil 
1 tablespoon butter
4 garlic cloves, chopped
4 fresh basil leaves, chopped
1/3 cup sugar
1 tablespoon salt
1/2 teaspoon pepper

Directions
1. Add butter to a medium saucepan. Melt over medium heat; add olive oil and garlic. Saute for 2 minutes.
2. Add diced tomatoes, tomato puree, basil, sugar, salt and pepper.  Mix well.  Bring to a boil. 
3. Reduce heat to low.  Let simmer for at least 30 minutes. 

 *Note -- depending on the acidity of the tomatoes, you may need to add more sugar.  Be sure to taste before serving and adjust accordingly. 

Now that the marinara is finished, I can get started on the marinara burgers!

Marinara Burgers
Total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

What you'll need 
1/2 pound lean ground beef or lean ground turkey 
1/3 cup Italian style breadcrumbs
1 egg yolk 
3 scallions (green onion), diced 
1 teaspoon sage leaves
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 cup mozzarella cheese, shredded or sliced
2 cups marinara sauce 
1 tablespoon olive oil

Directions 
1. In a medium mixing bowl, combine all ingredients except for the mozzarella and marinara.  Mix well. 
2. Form meat mixture into 4 thin patties and place on a side plate.
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3. Place 1/4 cup mozzarella on top of 2 burger patties. 
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4. Top the mozzarella with the 2 remaining patties.  Form well so that the mozzarella cheese is enclosed in the middle of the burger. 
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5. Add olive oil and burgers to a medium saucepan.  Cook over medium heat until the burgers are brown on both sides, about 3-5 minutes per side. 
6. Add marinara sauce to the pan.  Top burgers with mozzarella cheese.  Cover and let burgers simmer in sauce, while stirring sauce occasionally, until meat is cooked through, about 10 minutes. 
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7. Serve over hamburger buns or you can skip the bun and serve with a side of pasta instead. 
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Last but not least, here is how I make tonight's salad. 

Pea-Pod, Tomato and Cucumber Salad
Total Time: 15 minutes
Prep: 10 minutes
Cook: 5 minutes

What you'll need
2 cups pea-pods
1/3 cucumber, diced
1 tomato, diced

For the dressing
1 tablespoon vegetable oil
1 teaspoon balsamic vinegar
1/4 teaspoon soy sauce
1/4 teaspoon sugar
salt and pepper

Directions
1. Cover the bottom of a small skillet with water.  Add pea-pods; cover pot with lid.  
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2. Steam pea-pods over low heat for about 5 minutes or until pea-pods are tender; drain.
3. Put pea-pods in a bowl of ice water for 1 minute.  Remove and let dry. 
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4. In a mixing bowl, combine pea-pods, cucumber and tomato. Gently toss.
5. In a separate bowl, combine vegetable oil, balsamic vinegar, soy sauce, salt and pepper.  Mix well. 
6. Drizzle dressing over vegetables.  Toss well.  Serve and enjoy!
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Got leftover marinara? No problem.
To utilize my leftover marinara I cook about 1 1/2 cups penne pasta and top it with marinara sauce and mozzarella cheese.  I then cover my foil pan and put it in the freezer.  I now have a great dish that I can easily toss in the oven on a night that I don't have time to cook. 
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Alternatively, you can just freeze the sauce and use it at a later date.  Next week I'll be making pepperoni lasagna bowls, which also require marinara.  So you can store the leftover sauce and use it with me next week as well.
 
 
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My husband isn't the biggest fan of salads, especially as a main meal.  However, I've found if I slap on some meat they suddenly become "manly" enough for his taste buds.

The Main Dish
With this in mind,  I'll be making a sweet pepper and steak salad.  It's light enough for a woman, but with thick cuts of beef, it's made for a man.  It's the perfect couple's dish!

Sweet Pepper and Steak Salad
Total Time: 40 minutes
Prep: 15 minutes
Cook: 25 minutes

What you'll need 
For the vinaigrette
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil

For the salad
oil for brushing vegetables, plus more for grill grate
1/2 medium red onion, cut into 1/2-inch wide rings
1/2 large red, yellow or orange bell pepper, stemmed, seeded, and cut into quarters
1 strip steak, trimmed
 3-4 cups baby spinach 
1/2 cup diced tomato
1/2 cup fresh mozzarella cubed or shredded 
salt and freshly ground black pepper

Directions
For the vinaigrette
1. Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved. While whisking constantly, pour in the olive oil.
2. Set aside until ready to use.

For the salad
1. Heat the grill to medium (350 degrees F) and carefully rub the grate with a towel dipped in oil.
2. Brush the vegetables all over with oil and season well with salt and pepper. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and fifteen minutes for the peppers. 
3. Remove the vegetables from the grill to a cutting board and let cool slightly. Cut the onion rings into quarters and cut the peppers into 1-inch cubes.
4. Season the steak generously with salt and freshly ground black pepper. Grill the steak until desired doneness, about 4 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
5. Cut the steak against the grain into 1/2-inch slices and add to a medium bowl. Pour 1/3 of the vinaigrette over the steak and toss to coat.
6. Combine the peppers, onion, spinach, tomatoes, mozzarella and the vinaigrette in a large serving bowl, and toss well. Top salad with the steak.  Serve and enjoy!

* Tip -- I had leftover spicy corn and peppers from the night before, so I heated it up and added it to the top of the salad.  It was a great compliment to this dish.

Recipe adapted from the Food Network's Aida Mollenkamp's Sweet Pepper and Steak Salad

 
 
Unfortunately, I wasn't able to post a recipe yesterday because I had the flu -- the can't lift your head up, feel like you're going to die kind of flu.  My dinner therefore consisted of jello and crackers, and I went ahead and made the assumption that you probably wouldn't want to make the same thing. 

The good news is, I'm feeling much better today, so comfort food week is back on!
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The Main Dish
Even though I posted a meatloaf recipe last week, I felt like I couldn't have comfort food week without meatloaf and mashed potatoes, so I'm providing another great meatloaf recipe idea for two.  However, this time I'm putting a unique spin on the traditional recipe -- barbecue sauce!    

The Side Dish
I'll be serving the barbecue meatloaf with the ultimate comfort food side dish -- mashed potatoes.
Barbecue Meatloaf
Total Time: 35 minutes
Prep: 20 minutes
Cook: 15 minutes

What you'll need
1/2 pound lean ground beef
2 tablespoons barbecue sauce
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon salt and pepper
1/2 cup onion, chopped
1 carrot, finely chopped (optional)
2 cloves garlic, chopped
1 celery stalk, chopped
2 tablespoons milk
1 egg
1/3 cup crushed seasoned croutons 

Glaze 
2 additional tablespoons barbecue sauce
1 additional tablespoon Dijon mustard
1 teaspoon brown sugar

Directions
1. Preheat oven to 400 degrees F.
2. In a medium mixing bowl, whisk together milk and egg; add crushed croutons.  Mix well. 
3. Combine crouton mixture, ground beef, 2 tablespoons barbecue sauce, 1 tablespoon Dijon mustard, Worcestershire, salt and pepper.  Mix well. 

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4. Form mixture into 2 loaves (I love the idea of individual meatloaves.  They are perfect when cooking for two)!
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5. Place loaves on a greased baking sheet.
6. For the glaze, whisk together 2 tablespoons barbecue sauce, 1 tablespoon Dijon mustard and brown sugar in a small mixing bowl.  
7. Brush glaze over each loaf. 
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8. Bake for 15 minutes or until an instant-read thermometer registers 160 degrees F.
9. Let loaves rest for about 5 minutes before serving. 

Mashed Red Potatoes
Total Time: 25 minutes
Prep: 5 minutes
Cook: 20 minutes

What you'll need
1/2 pound red potatoes, cut into 1-inch cubes
1/3 cup milk, warmed
1 tablespoon butter, softened
Garlic salt and pepper, to taste

Directions
1. Cook potatoes in a pot of boiling water until tender (about 15 minutes). 
2. Drain potatoes; return to pot, stirring over low heat for 1 minute. 
3. Mash potatoes with a hand masher until desired consistency.  Stir in milk and butter; season with garlic salt and pepper.  Serve and enjoy!

Recipe adapted from Cuisine at Home Magazine
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The Main Dish
There's no reason why a family favorite can't be simplified for two.   And that is exactly what you can do with tonight's classic American dinner -- meatloaf.  

I'm able to make this family dish a couple's dish by cutting out unnecessary amounts of meat and vegetables, and forming a loaf that can actually be tackled by two and not an entire football team. 

The Side Dish
I'll be serving my meatloaf with a side of oven roasted potatoes.  I love this recipe because it's another dinner classic, and it's quick and easy to make!

Meatloaf 
Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes

What you'll need 
1/2 pound lean ground beef
1/2 tablespoon olive oil
1/4 medium sweet onion, diced
1 clove garlic, minced
1/2 medium red pepper, finely chopped
1 bay leaf
1 tablespoon fresh thyme, chopped
1 large egg, beaten
1/3 cup dry bread crumbs
1/2 cup Ketchup
1/2 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper

Directions
1. Preheat oven to 350 degrees F. 
2. Heat olive oil over medium heat and saute onion, garlic and bay leaf until tender (about 3 minutes). 
3. Add red pepper and cook another 5 minutes. Stir in parsley and thyme and cook another 2 minutes. 
4. Remove from heat, discard bay leaf and let cool. 
5. Combine beef, eggs, bread crumbs, 1/4 cup ketchup, Worcestershire sauce, salt, pepper and cooled vegetables. Mix together and form loaf. 
6. Place loaf on a baking sheet lined with parchment paper.  Top with ketchup.
7. Bake about 30 minutes or until meat is firm and cooked through.
8. Let stand for 5 minutes before slicing.

While the meatloaf is baking, I make the oven roasted potatoes.  

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Roasted Potatoes
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes





What you'll need
2-3 baby yukon gold or red potatoes, quartered
1 tablespoon olive oil
2 teaspoons seasoned salt
1 clove garlic, pressed with a garlic press 
1 teaspoon pepper
cooking spray

Directions
1.  Set oven on roast and preheat to 475 degrees F. 
2. Add olive oil, seasoned salt, garlic, pepper and potatoes to a large ziplock bag.  Firmly close ziplock bag.  Shake potatoes until they are evenly coated with oil and seasonings.
3. Coat a baking sheet with cooking spray.  Place potatoes on the baking sheet. 
4. Roast, stirring occasionally, for 15 minutes or until potatoes are tender.

Once the meatloaf is cooked through and the potatoes are roasted, dinner is served!

 
 
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You're already halfway through the week (and the month), so take a little extra time to enjoy dinner tonight with today's featured recipe.  And given that we are currently stuffed between the beginning and end of the week, I think you'll find tonight's meal plan quite fitting. 

The Main Dish 
Tonight, I'll be making stuffed bell peppers.  This is a hearty meal for two that is packed with lots of great Mexican flavors.

The Side Dish
I wanted to serve my peppers with a salad, but having grown tired of the usual lettuce salad, I thought I'd try out something a bit different.  The end result became a spicy stuffed tomato salad.  This side dish not only fits the theme of the day, but it also offers a lot of complementing flavors to the stuffed pepper. 

Let's start cooking!
I start tonight's dinner by taking care of some of the prep work for the stuffed peppers -- the main objectives being, getting the rice cooked and the vegetables chopped.  Once these steps are complete you can get started on the main dish. 
  
Stuffed Peppers
Total Time: 40 minutes
Prep: 20 minutes
Cook: 20 minutes

What you'll need 
1/3 -1/2 pound lean ground beef 
2 1/2 bell peppers (I usually get 1 large pepper for my husband and 1 medium pepper for me)
1 tablespoon olive oil
1/3 sweet onion, diced
1 garlic clove, diced
1 cup Knorr/Lipton taco rice or mexican rice, cooked (about 1/2 cup uncooked)
1/2 can enchilada sauce or 1/2 can diced tomatoes
1 cup shredded Mexican flavored cheese

Directions
1. Preheat oven to 350 degrees F.
2. Cut the tops off of 2 peppers and clean out. Place in boiling water for 7 minutes, then let dry.  Dice half of the third pepper.
3. Heat olive oil over medium heat. Saute onion, garlic and diced pepper in olive oil for about 5 minutes.
4. Remove vegetables and brown ground beef until no longer pink. 
5. Add back vegetables and can of tomatoes. 
6. Add cooked rice to meat mixture. Stir in cheese.
7. Fill the empty peppers with stuffing; lightly sprinkle additional cheese on top. 
8. Put peppers on a pan and place in the oven.  Bake for 15-20 minutes.

While the peppers are baking, I put together the stuffed tomatoes. 

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Spicy Stuffed Tomato Salad
Total Time: 15 minutes
Prep: 15 minutes
Cook: 0 minutes

What you'll need
3 yellow vine-ripe tomatoes
1/2 jar pimentos, drained and chopped
1/3 cup red onion, chopped
1/2 small zucchini,  diced 1/4-inch
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juiced
1/2 teaspoon dried oregano, crushed in palm of your hand
1 tablespoon fresh cilantro or flat-leaf parsley leaves, your choice, chopped
1 tablespoon dried bread crumbs
2 teaspoons extra-virgin olive oil
salt and pepper

Directions
1. Cut the tops off 2 tomatoes; trim a thin slice off the bottoms so that they will sit upright easily. 
2. Hollow out the tomatoes with a spoon over your garbage or sink. Season tomatoes with salt and pepper. 
3. Remove stem of remaining tomato. Seed and chop.
4. In a small mixing bowl, combine chopped tomato, pimentos, onion, zucchini, jalapeno, lemon juice, oregano and cilantro (or parsley). 
5. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil. 
6. Toss mixture to combine; season with salt and pepper, to taste. 
7. Fill the empty tomatoes with stuffing.

Recipe adapted from Rachel Ray's Mexican Stuffed Tomatoes

Once the peppers are cooked and the tomatoes are stuffed, dinner is served!

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For all the crock pot lovers out there, here's a great meal idea for two. 

The Main Dish
Tonight I'll be making cuban flank steak, slow cooker style.  There is some prep work involved, but once you have everything in your crock pot it will be smooth sailing. 

The Side Dish
I'll be serving my cuban flank steak with a side of Knorr/Lipton Mexican Rice.  I absolutely love this rice, and you'll find that I cook with it often.  
Cuban Flank Steak
Total Time: 2 hours 20 minutes
Prep: 20 minutes
Cook: 2 hours 

What you'll need
1/2 pound flank steak
1 tablespoon olive oil
1/4 cup low sodium beef broth
2 roma tomatoes, seeded and chopped
1 poblano chili, seeded and cut into strips
1 sweet onion, chopped
1 yellow pepper, seeded and cut into strips
1 tablespoon garlic, minced
1/2 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon coriander
1 teaspoon jalapeño, chopped
salt and pepper

Directions
1. Season steak with salt and pepper.  Sear steak in oil over medium heat for 3 to 4 minutes per side. 
2. Remove steak and place in the slow cooker. 
3. Deglaze the pan with beef broth, scraping up bits on the bottom. 
4. Add onion, garlic and peppers and saute 4 to 5 minutes. 
5. Add seasonings and tomatoes.  Mix.  Remove from heat and pour over steak. 

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6. Cover and cook on low heat for 2 hours. 
7. Check meat to see if it is cooked to desired doneness.  Serve when cooked through. 

Mexican Rice
Total Time: 15 minutes

Directions
1. Since you won't be using the entire packet of Mexican rice, before opening shake contents to ensure seasoning evenly coats rice.
2. In a medium saucepan, bring 1 cup water, 1/2 tablespoon vegetable oil (optional) and 1 cup of Mexican rice to a boil.
3. Stir.  Reduce heat, cover and simmer for 5-7 minutes or until rice is tender and liquid is fully absorbed. 
4. Let stand for 2 minutes.  Stir and serve. 

Don't forget to put the leftover Mexican rice contents in a ziplock bag and store for next time.

Dinner is served!
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Cuban flank steak recipe was adapted from Cuisine at Home's Cuban flank steak
 
 
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The end of the week is almost here, so let's celebrate with another great meal idea for two.  

The Main Dish
Tonight I'll be making grilled asian beef kebabs -- a combination of sirloin steak, bell peppers and onion marinated in oil, vinegar, hoisin sauce and soy sauce.  

The Side Dish
I'll be serving the beef kebabs over spicy garlic noodles. I originally planned on using udon noodles, but I had difficultly finding them at the grocery store, so I easily substituted them with flat egg noodles. 

Let's start cooking!
I start tonight's dinner by prepping the beef kebabs.

Asian Beef Kebabs
Total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

What you'll need
2 sirloin steaks, cut into 2-inch cubes
1/2 bell pepper (any color), cut into 1-inch squares
1/4 onion, cut into 1-inch squares
2 wooden or metal skewers

Marinade
1/4 cup hoisin sauce
1 teaspoon sesame oil
1 teaspoon soy sauce 
1 teaspoon rice vinegar

Directions
1. Preheat the grill to medium-high heat (about 350 degrees F).
2. In a medium mixing bowl, combine marinade ingredients.  Mix well.
3. Add beef, peppers and onion to the marinade. Mix well.  Let sit for 5 minutes.  
* Tip -- for stronger flavor you can let beef and peppers marinate in the refrigerator for about an hour. 
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4. Thread sirloin cubes, peppers and onion onto skewers.  
5. Grill over medium-high heat until meat is cooked through (about 10 minutes on each side).
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While the kebabs are grilling, I get started on the noodles. 

Spicy Garlic Noodles
Total Time: 12 minutes
Prep: 10 minutes
Cook: 2 minutes

What you'll need
1 1/4 cup uncooked flat egg noodles (medium or large)
2 cloves garlic, chopped
red pepper flakes or 1/2 red chili pepper, seeded and diced
1 tablespoon sesame oil
1 tablespoon soy sauce 

Directions
1. Cook noodles according to package directions.
2. In a wok or large skillet add sesame oil, soy sauce and garlic.  Mix well over medium heat. 
3. Add cooked noodles.  Mix well for 1 to 2 minutes or until noodles are heated through (if you are using a skillet instead of a wok the cook time may be a little longer). 
4. Sprinkle with red pepper flakes before serving.
* Tip -- if you aren't a fan of spicy food, you can eliminate the red pepper and this dish will still taste great!
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When the beef is grilled to your desired doneness and the noodles are cooked, dinner is served!
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