Beef and Noodle Stir Fry

Ingredients:
8 oz lasagna noodles - broken in half and cooked (I also sort of ripped them into smaller pieces once they were cooked)
12 oz sirloin - cut into bite sized pieces
3 TBSP flour
2 TBSP butter
2 TBSP olive oil
2 cups grape or cherry tomatoes - cut in half
1/2 onion - chopped
1 1/2 - 2 cups sliced mushrooms
*1/2 red bell pepper - sliced (optional)
salt, pepper & red pepper flakes to taste

Heat olive oil in a large pan over medium heat. Saute onions, bell pepper, onion and tomatoes until the onion is barely tender. Add butter to the pan and sprinkle veggies with flour; stir until well combined and slowly add broth. Simmer 1 minute and add meat. Stir and simmer until sauce has thickened and meat is cooked through. Add cooked noodles and season to taste.

**Allergy-free substitutions:
flour - gluten free all purpose flour
butter - bacon fat
pasta - gluten free lasagna noodles

One Pot Chicken Lo Mein

Ingredients:
1-2 boneless skinless chicken breasts - cut into bite sized pieces
12 oz linguine of choice (whole wheat, gluten free, etc.)
4 medium carrots - cut into 3 inch strips
1 red bell pepper - cut into thin strips
1 bunch green onions - white part thinly sliced, green part cut into 3 inch strips
*4 cloves garlic - minced (optional)
1/4 cup soy sauce
1 tsp garlic powder (or sub onion powder)
1 tsp corn starch
1 TBSP sugar
1/2 - 1 tsp red pepper flakes
*2 cups finely shredded cabbage (optional)
4 cups low sodium vegetable or chicken broth
1/2 cup water
2 tsp olive oil

In a large pot, add chicken, pasta and the rest of ingredients (mix cornstarch with broth before adding). Cover and bring to a boil. Stir and reduce to a simmer. Cook covered for 15-20 minutes, stirring occasionally, until pasta is tender and liquid is almost gone. Season with additional soy sauce and red pepper flakes if desired.