This is a meatless version of the popular Vietnamese pho, a hearty beef-based noodle dish. To add meat, substitute paper-thin slices of top sirloin for the tofu. Serve with an assortment of fresh garnishes such as cilantro, sliced green onions, sliced chilies, bean sprouts and lime wedges.
This travel-friendly meal tastes great cold, but the filling can easily be heated up in the microwave, if you prefer. The acid in the vinaigrette will continue to cook the steak, so don't stir it together until you're ready to eat. To keep the lettuce crisp, wrap it in damp paper towels and refrigerate it in a separate airtight container or plastic bag.
This less-saucy version of curried chicken features nutrient-packed broccoli and zucchini. The spicy curry elevates the go-to stir-fry ingredients to luscious new heights.
Spices, rather than salt, flavour the crispy crust on these tender beef cutlets. Uncooked thinly sliced beef is listed as sandwich-cut or fast-fry steaks. Use a mandoline or the slicing attachment of your food processor to cut the fennel and red onion quickly.
With the rush of school, work and extra-curricular activites in full swing, you'll love the ease of this meltingly-tender pot roast from your slow cooker.
Thick and hearty, this soup is certainly a filler-upper. Because it can be frozen, it's also truly convenient. Student Beth Yarzab tells us that she loves to make a pot of soup every weekend to enjoy the coming week. Karen Ionson says she freezes soup for her family to use when her work as a flight attendant keeps her away on layovers.
