Recipes for a New (healthy) Year

I think these all came from magazines.

Broccoli Pancetta Saute
(makes 12 servings)

2 T. olive oil
1 1/2 oz. pancetta, chopped (my sister used prosciutto)
2 cloves garlic, crushed
1/4 tsp. crushed red pepper
2 # small broccoli florets
salt
1/2 c.w ater
1 T. fresh lemon juice
lemon wedges for garnish

Heat 1 T. oil in skillet. Add pancetta and cook 1-2 min. until brown and crisp, stirring. Drain. Use the same skillet and oil to cook garlic and pepper 10 seconds. Add broccoli and salt, cook on high 2 min. Add water and cook 3-5 min. Whish 1 T. oil and lemon juice in bowl and drizzle over broccoli. Toss to coat. Serve with pancetta and lemon wedges.
55 calories per serving

Holiday Ranch Salad
(serves 12)
about 8 oz. ranch dressing (the recipe called for more but we cut it down)
2 granny smith apples, diced
1 c. dried cherries (or cranberries)
2 c. shredded carrots
2 c. crumbled or diced cheese (my sister used gorgonzola but I would use something milder)
1 1/2 c. nuts, chopped (they used walnuts, I would try almonds or leave the nuts out)
romaine lettuce (optional - we felt it made it not so rich and made a nice salad)
Toss all ingredients together except lettuce. Chop lettuce in bowl. Top with salad mixture and toss. This would be easy to cut down to a smaller size, I think.

Beef & Peppers Stir-Fry

1 # flank steak, cut lengthwise in half and very thinly sliced
4 T. low-sodium teriyaki sauce
4 green onions
1 c. instant brown rice
3 tsp. canola oil
1 clove garlic, finely chopped
1/4 tsp. crushed red pepper
2 red peppers, thinly sliced

Toss beef with 1 T. teriyaki suace. Thinly slice dark green tops from green onions and reserve for garnish; cut remaining onions into 1" pieces. Cook rice as directed.
In skillet, heat 2 tsp. oil on med-high until hot. Add garlic and crushed red pepper, cook 1 min. Add green onion, red pepper, and 1 T. water, cook 4-5 min. until peppers are tenfder, stir often. Keep warm in bowl. In same skillet, heat 1 tsp. oil. Add half of beef, cook 1 min, stirring. Transfer to bowl with peppers, keep warm. Cook remaining beef. Add 3 T. teriyaki sauce to skillet, cook 30 seconds, stirring. Add to beef and veggie mixture, combine. Serve stir-fry over rice. Garnish with reserved green onions. 360 calories per serving - 4 main dish servings.