Cook Without Book

Yield:  4 servings (serving size: 1 1/2 cups)               Ingredients 2 teaspoons   olive oil 1 pound   sirloin tips 1/2 teaspoon   salt, divided 1/4 teaspoon   freshly ground black pepper 1  large Vidalia or other sweet onion, cut into 1 1/2-inch pieces 1  green bell pepper, seeded and cut into 1 1/2-inch pieces 1  red bell pepper, seeded and cut into 1 1/2-inch pieces 1/4 cup   plus 2 tablespoons water, divided 2 teaspoons   tomato, basil, and garlic seasoning blend (such as Mrs. Dash) Preparation Heat oil in a large nonstick skillet over high heat. Sprinkle sirloin tips with 1/4 teaspoon salt and pepper. Add beef to pan, and cook 3 to 5 minutes, stirring frequently, or until desired degree of doneness. Remove beef from pan; set aside, and keep warm. Reduce heat to medium-high. Add onion and peppers to pan; sauté 3 minutes. Add 2 tablespoons water; cook 1 minute. Add beef...

                Ingredients 8 ounces   multigrain farfalle Zest and juice of 1 lemon 2 teaspoons   olive oil 1 13.5- ounce   can artichoke hearts packed in water, drained and chopped 8 ounces   fresh part-skim mozzarella cheese, chopped 1/4 cup   chopped bottled roasted red bell pepper 1/4 cup   chopped fresh parsley 1/2 cup   frozen peas Preparation 1. Cook pasta according to package instructions, omitting salt and fat. 2. While pasta cooks, combine zest and juice of 1 lemon and 2 teaspoons olive oil in a large bowl; stir well with a whisk. Add artichoke hearts, cheese, bell pepper, and parsley; toss to combine. 3. Place peas in a colander; when pasta is cooked, drain pasta over peas. Shake well to drain, but do not run under cold water. Add pasta and peas to artichoke mixture, and toss well until thoroughly combined. Serve warm or at room temperature. Nutritional Information Calories...

                Ingredients 3/4 pound   medium shrimp, peeled, deveined, and cooked 1  (15-ounce) can black beans, rinsed and drained 1/4 cup   sliced scallions 1  medium diced peeled avocado 1/4 teaspoon   freshly ground black pepper 1/2 cup   bottled salsa verde 1/4 cup   chopped fresh cilantro 2 tablespoons   fresh lime juice 8  (6-inch) flour tortillas 1 1/4 cups   red bell pepper, cut into 1/4-inch strips (about 1 pepper) Lime wedges, for serving Chopped fresh cilantro, for garnish Preparation 1. Combine shrimp, beans, scallions, and avocado. Season with pepper. In a separate bowl, stir together the salsa, cilantro, and lime juice. Toss shrimp mixture with 1/4 cup salsa mixture. 2. Arrange tortillas on a microwave-safe plate in batches of 2. Place a damp paper towel over the tortillas and microwave at HIGH for 30 seconds. 3. Arrange 3–4 pepper strips in the center o...