4 boneless skinless chicken breast halves (6 ounces each)
Preheat oven to 400°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes, Italian seasoning and garlic powder. Dip chicken in dressing, then in cornflake mixture, patting to help coating adhere.
Place on a greased baking sheet. Bake 30-35 minutes or until a thermometer reads 165°.Yield: 4 servings.
2-½ lb. flank steak ¼ Cup cornstarch 2 tbs. olive oil 1 tbs. garlic, minced 1 tbs. ginger, grated ¼ tsp. chili flake ¾ Cup soy sauce ¾ Cup water ¾ Cup brown sugar, packed 1 Cup carrot, grated green onions for garnish
Instructions: Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.
Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.
Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.