D-licious! Prepare to be a celebrity at your house…a celebrity cook that is. Throw this awesome, adjustable recipe together and blow them all away!
Easy Chicken Stir Fry
Makes 4 servings
3 boneless, skinless chicken breast (Suggestion: Try local! Farmer’s market season is just around the corner. Support your body and local farmers by purchasing local, organically grown chicken.)
¼ cup brown sugar
1 Tbsp. whole wheat flour
¾ cup low-sodium soy sauce
½ tsp ground ginger
1 tsp red pepper flakes
1 Tbsp. minced garlic
2 Tbsp. sesame oil, divided
1 bag frozen stir fry vegetables
Any fresh produce you want! (Suggestions: broccoli, carrots, bell peppers, jalapenos, cabbage, onion, etc. This is a great way to clean out the fridge!)
1 cup dry brown rice, cooked
Cook rice according to package directions. Should make about 2 cups cooked.
In a bowl, combine sugar, flour, soy sauce, ginger, pepper flakes and garlic.
Chop chicken into small pieces and place in bowl. Stir to cover in marinade then refrigerate while you cook vegetables.
In large pan, heat 1 tbls oil over medium heat. Add frozen vegetables and sauté until defrosted. Add raw vegetables and continue sautéing until slightly soft. Set aside.
In same pan, heat 1 tbls oil. Add chicken, setting remaining marinade aside for later. Cook until no longer pink in the middle. Due to marinade coloring, you will have to cut your larger pieces to see if cooked through.
Add back vegetables and marinade. Bring to a boil, then reduce to a simmer and cover. Cook on low for 5 min.
Serve over rice. Add extra red pepper flakes to garnish for a hotter dish!
To tell you the truth, I’ve always been afraid of salmon. I order it when I eat out, but had never made it at home. But with all the nutrients that it brings to the table, its pretty much a must have in your diet! SO, here is a fool proof way to feel confident preparing delicious salmon for your family. This was my FIRST ATTEMPT, and the result was actually fantastic!
Note: Make sure to purchase Wild Caught over Farm raised. Here’s a great visual why from Prevention.com.
Additionally, wild caught salmon is higher in zinc content, and lower in saturated fat. Wild salmon wins for sure! (Look for canned wild caught salmon as well to save some $$)
Now, how to prepare fresh salmon!
4 Ingredient Salmon
Ingredients: (makes 4 servings)
3/4 lb wild caught salmon, sliced into fillets and pulled from scales
1/2 cup brown sugar
2 tablespoon Dijon mustard
1 tablespoon low-sodium soy sauce
Olive oil cooking spray
Turn broiler on high, place rack about 6 inches away from top
Spray broiler rack with cooking spray and place salmon on broiler rack (or, as seen here, I just used a vented pizza pan over a cooking pan. Be sure to line the bottom pan with foil to catch the glaze as it melts.
Mix together brown sugar, mustard and soy sauce. Wisk until smooth.
Spoon the mixture evenly over the fillets.
Broil for 15 minutes.
0.4g Sat Fat
*Note: much of the glaze melts off. These nutrition facts reflect the whole of the ingredients, so carb and sodium content is most likely greatly reduced after cooking.
These zucchini crips are the best! I followed the Food Network‘s recipe, and they turned out great! I made them as a yummy after work snack, but they would be a great side with my Spicy Joes, or with just a good old fashion cheese burger! (using low-fat cheese and local, grass-fed beef of course;)
Zucchini Parmesan Crisps
2 medium zucchini
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (I did not use fresh)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper (I did not use freshly ground)
At 42 calories per cup, spaghetti squash should be an absolute fall staple! You can dress it up any way you’d like: Italian, Thai, Southwestern…add meat or keep it vegetarian. The options are endless! But no matter what, you’ll be getting a wide array of important nutrients like fiber, beta carotene, potassium, vitamin C, Vitamin A, and folate!
Here is a great video on Spaghetti Squash:
See for yourself the versatility of spaghetti squash by trying this easy and delicious recipe!
Are you tired of side salads, having trouble getting your veggies in every day? Here is an amazing recipe that you can make in bulk and it will keep for days. You can pack with your lunch or serve as a side with dinner!
Need to squeeze breakfast in on the go? Now you can…and it’s delicious! The beauty of this recipe is that you can make it your own! You can remove anything you don’t like and add things that you do! I’ve made these a couple different ways now, and they always turn out delicious!
Frozen Breakfast Burritos (6 burritos)
6 whole wheat tortillas
1 tbls olive oil
3 eggs + 2 egg whites, whisked
1 cup diced fingerling potatoes (Rootbound Farm, St. Matthews Farmers Market)
1/2 diced red pepper
1 cup diced white onion
1 cup black beans
4oz low-fat shredded cheddar cheese
Pepper to taste
Heat olive oil over medium heat, sauté potatoes until soft (about 3-4 min).
Add in onion and pepper, sauté until soft (about 2 min).
Add in black beans.
Add in eggs, mix until cooked through.
Lay out tortillas on wax paper, spread mixture evenly. Sprinkle with cheese, pepper to taste.
Wrap burrito in wax paper, freeze immediately.
Unwrap burrito and loosely wrap in paper towel. Microwave for 1 minute on each side. Let cool, enjoy!
Diced red pepper! Mix it up with any veggies you like!
BEANS are an amazing food! Eat as many as you can!!!!!
You can se the burrito before its wrapped in the back, I wrap in wax paper and tape closed.
Enjoying my protein packed burrito on the way to work!