Sirloin Tips with Mushrooms

Adapted from Allrecipes.com
I increased the ratio of mushrooms to meat to make it a bit healthier.
Yield 4 servings

.75 to 1 lb tri tip sirloin, cut into 1 inch cubes
2 cloves of garlic, pressed
2 tbsp olive oil
10oz bag of pre-sliced baby bellas (cremini mushrooms)
3/4 c red wine
8oz can of tomato sauce
1/4 c water
1 tsp Hungarian paprika
1 bay leaf
a pinch of dried thyme
1 beef bullion cube (try low sodium)
2 cups cooked brown rice

1- Heat the olive oil in a large skillet over medium high heat until glossy, but not smoking. Add the beef and garlic and cook until the beef is brown on all sides.

2- Add the mushrooms and saute for 1-2 minutes.

3- Add in the red wine and use it to help scrape up all the good bits from the bottom of the pan.

4- Add the remaining ingredients (except the rice of course). Cover and simmer on low 45 minutes. The longer you cook it, the more tender the beef will be, but 45 minutes is generally a good length of time. Add more water if the sauce gets too thick.
* If you want the beef to be even more tender, get all of the ingredients up to a boil and dump them in a crock pot. Set on high for 2-4 hours, depending on how much time you have and how tender the beef gets.
5- Serve over rice.

Black Bean Chicken

Adapted from Sparkpeople member LOSER1231's recipe on Sparkrecipes.com
Yields 6 servings

1 lb frozen boneless skinless chicken breasts
2 cans black beans, rinsed and drained
3/4 cup brown rice
1 1/2 cups frozen corn kernels
16 oz jar of your favorite salsa (green or red)


Place all of this in your slow cooker and cook on low for 4-6 hours. While its a slow cooker recipe, you really want to watch it a bit so the rice doesn't get over cooked and mushy.

Before serving, stir with a fork to break up the chicken. It should shred pretty easily.

Quick Curried Chicken

Adapted from Pampered Chef's "It's Good For You" cookbook
Yeild 6 servings

1 lb boneless skinless chicken breast or tenders, cut in 1in pieces
1 tbsp curry powder
2 tsp cornstarch
1/2 tsp ground ginger
1/4 tsp salt
1tbsp olive oil
1 garlic clove, pressed
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 14oz can coconut milk (not cream of coconut)
1 14 oz can of pineapple chunks in juice, drained
2 tbsp snipped fresh cilantro
Chopped peanuts or toasted coconut
3 cups cooked brown rice


1- In a medium bowl, combine the curry powder, cornstarch, ginger and salt. Add chicken and toss to coat evenly.

2- Heat large skillet over high heat with 1tbsp olive oil. Add chicken and garlic and cook until chicken is no longer pink, so 6-7 minutes. Remove the chicken from the skillet.

3. Reduce the heat to medium high and add the bell peppers. Cook 1-2 minutes, then stir in the coconut milk, pineapple and chicken. Bring to a boil, reduce the heat, and simmer over low heat for 15 minutes, or until sauce thickens.

4- Add cilantro and mix gently. Serve over rice, and top with peanuts or coconut if desired.