Ingredients

• 2 tablespoons dark sesame oil, divided
• 2 garlic cloves, finely minced
• 2 pounds chicken breasts, skinless and boneless
• 1 head broccoli, stems removed
• 1 dozen mushrooms, sliced
• 3 carrots, peeled and julienned
• 1/4 pound green beans, diced
• 1 head bok choy, chopped or substitute snow peas
• 2 to 3 tablespoons teriyaki sauce

Steps

Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.

Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

Ingredients

1 lb lean (at least 80%) ground beef
1/2 cup Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Steps

1. Heat oven to 400°F. Line 13×9-inch pan with foil; spray with cooking spray.
2. In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
3. Bake uncovered 18 to 22 minutes or until temperature reaches 165°F and no longer pink in center.