This one’s a double whammy! I’m making Korean beef tacos plus chicken tostadas and they’re perfect for your next taco and tostadas Tuesday! Ingredients: 1¼–1½ lbs chicken cutlets, sliced into strips 2 egg whites 1 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp orange zest ½ cup cornstarch Cooking oil spray 1 lime (half for wedges, half juiced) 1 14-oz jar kimchi 1½ tbsp light brown sugar ½ cucumber, thinly sliced Salt and pepper 2 cups shredded carrots ½ cup cilantro, chopped ½ cup mint, chopp

New week, new episodes! This week we’re doing some comfort food that I think almost everyone will love! Tune in to find out! Catch me on FYI, Hulu, Disney and YouTube this week! Then come back here Wednesday to see the recipe tutorial. Which one do you guys want to see? I vote shepherds pie! | Rachael Ray