Funny you should mention braciole Ann I had this recipe drop into my inbox Braised Beef Braciola Stuffed with Basil and Mozzarella by Tony Rosenfeld from Big Buy Cooking This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale. more about: flank steak kosher salt black peppercorns mozzarella Parmigiano Reggiano breadcrumbs basil olive oil onions tomatoes crushed red pepper flakes white button mushrooms One 2 lb. flank steak Kosher salt and freshly ground black pepper 1 cup grated mozzarella 3/4 cup freshly grated Parmigiano-Reggiano 1/3 cup fine, dry breadcrumbs 12 large basil leaves, torn into pieces 1/4 cup olive oil 1 large yellow onion, cut into thin strips (about 1-1/2 cups) 1/2 cup red wine One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano) 1/4 tsp. crushed red pepper flakes 8 oz. white mushrooms, quartered Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the mozzarella, Parmigiano, breadcrumbs, and basil in a mini chopper or food processor and pulse to combine. Sprinkle the stuffing evenly over one side of the beef, and roll it up lengthwise jelly roll�"style with the stuffing inside. Secure with kitchen twine in five or six places. Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a large plate. Add the remaining 2 Tbs. oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables. Serve with Sautéed Broccoli Raab or Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate). I also have a great recipe for a beef and broccoli Chinese dish that it may work for...marinated in soy sauce. Off to buy New York Strips.....

Hi Michelle, Thanks for the recipe. To freeze, do you just spoon everything in 6 different bags? And then to cook, just let unfreeze on it's own? Thanks, Denise

Ingredients: 5 tbsp vegetable oil 1/4 cup fresh lime juice 1/2 tsp ground cumin 1/8 tsp cayenne 1 lb skinless, boneless chicken breasts, cut into thin strips 1 large red bell pepper, cut into thin strips 1 large yellow bell pepper, cut into thin strips 1 large green bell pepper, cut into thin strips 1 onion, thinly sliced 1 garlic clove, minced 1/4 tsp pepper In glass dish, mix together 2 tablespoons oil, the lime juice, cumin and cayenne. Add chicken and toss to coat completely with marinade. Marinate chicken in refrigerator for two hours for extra flavor, if time allows. In a wok, heat 1 tablesppon oil until very hot. Add chicken with marinade and stir-fry over high heat until chicken is white throughout. Remove to a plate. Add remaining 2 tablespoons oil to wok and heat until very hot. Add peppers, onion and garlic; stir-fry until crisp-tender, about 3 to 5 minutes. Return chicken to wok and season with pepper. Toss until heated through, about 1 minute. Serve with warm flour tortillas, shredded cheese, sour cream and guacamole. Here is a link that might be useful: Awesome recipes

Thanks, Sharon! I will definitely try this one. I am interested in light pasta recipes right now that lean more to the mostly vegetables type. I tried this the other night for dinner using mini penne pasta and regular broccoli and it was very good. Of course, I cut the amount way down for just one person and it still turned out well. I added just a little of the pasta water near the end of the cooking time so everything remained moist. Penne with Garlicky Broccolini Submitted by: SKILLETZILLA on the AllRecipes web site Rated: 5 out of 5 by 19 members Prep Time: 5 Minutes Cook Time: 15 Minutes Ready In: 20 Minutes Yields: 8 servings "A simple, delicious dinner using up the glut of wintered-over broccoli from my parents' garden. You may use sausage or veggie sausage instead of bacon, substituting olive oil for the bacon fat." INGREDIENTS: 1 (16 ounce) package dry penne pasta 6 slices bacon 3/4 pound broccolini, cut into 1 inch pieces 12 cloves garlic, minced salt and pepper to taste 1/3 cup freshly grated Parmesan cheese DIRECTIONS: 1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain. 2. Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels. 3. Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!