Tasty Tuesday: Chicken Cabbage Stir-Fry

I wish I could remember where I saw or got this recipe from so I could give them credit!  It is so YUMMY!  I’m wondering how it would work in the crock pot, so I might just give it a try.  We have an insta pot too but I have never used it.  Is this a recipe you could do in it?  What do you think?

Ingredients:

3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon Soy sauce, low sodium (I use gluten free)

Directions:

1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.

Notes:
• Add bell peppers or carrots for color.
• Try with broccoli.

Got leftovers?  We always do since I can’t seem to get the hang of cooking for just two people.  You would think I was from a BIG family.  LOL.

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Have a ThirtyOne-derful day!

Tasty Tuesday: Veggie-Loaded Quinoa Stir Fry

Thank you Hungry Girl for another YUMMY recipe.  I LOVE this one.

MAKES 4 SERVINGS: 1/4th of recipe (about 2 cups): 323 calories, 4g total fat (<0.5g sat fat), 788mg sodium, 59g carbs, 8.5g fiber, 18.5g sugars, 12.5g protein.  SmartPoints® value 8*

Prep: 5 minutes     Cook: 30 minutes

Ingredients

• 1 cup uncooked quinoa, rinsed thoroughly
• 1 tbsp. chopped garlic
• 6 cups frozen stir-fry veggies
• 4 cups broccoli florets
• 1/2 cup all-natural thick teriyaki marinade or sauce (like the kind by Annie Chun’s)

Directions

• In a medium pot, combine quinoa, 1/2 tbsp. garlic, and 2 cups water. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until water has been absorbed and quinoa is fully cooked. Transfer to a large bowl, and cover to keep warm.
• Bring a very large skillet sprayed with nonstick spray to medium heat. Add remaining 1/2 tbsp. garlic, stir-fry veggies, broccoli, and 1/4 cup water. Cover and cook until veggies have mostly softened, 6 – 8 minutes.
• Uncover, and cook and stir until excess liquid has evaporated and veggies are fully softened, about 2 minutes.
• Add teriyaki sauce and cooked quinoa and mix well. Cook and stir until hot, about 1 minute. Serve up and enjoy!

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Remember to share your favorite recipe with us…

Have  a ThirtyOne-derful day!

Tasty Tuesday – Veggie-Quinoa Teriyaki Stir-Fry

Another YUMMY recipe courtesy of Hungry Girl.  Yes, I LOVE her recipes.  Most are quick and easy and hubby loves them.  This is one ROCKIN’ meat-free meal. So much flavor… so little effort!

Prep: 5 minutes       Cook: 30 minutes   MAKES 4 SERVINGS

1/4th of recipe (about 2 cups): 323 calories, 4g fat, 788mg sodium, 59g carbs, 8.5g fiber, 18.5g sugars, 12.5g protein — PointsPlus® value 8*

Ingredients: 

1 cup uncooked quinoa, rinsed thoroughly
1 tbsp. chopped garlic
6 cups frozen stir-fry veggies
4 cups broccoli florets
1/2 cup all-natural thick teriyaki marinade or sauce (like the kind by Annie Chun’s)

Directions:

In a medium pot, combine quinoa, 1/2 tbsp. garlic, and 2 cups water. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until water has been absorbed and quinoa is fully cooked. Transfer to a large bowl, and cover to keep warm.

Bring a very large skillet sprayed with nonstick spray to medium heat. Add remaining 1/2 tbsp. garlic, stir-fry veggies, broccoli, and 1/4 cup water. Cover and cook until veggies have mostly softened, 6 – 8 minutes.

Uncover, and cook and stir until excess liquid has evaporated and veggies are fully softened, about 2 minutes.

Add teriyaki sauce and cooked quinoa and mix well. Cook and stir until hot, about 1 minute. Serve up and enjoy!

Have leftovers you want to take for lunch the next day?  Try Thirty One’s Go To Thermal.

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Have a ThirtyOne-derful day!

Tasty Tuesday – Steak, Broccoli and Mushroom Stir Fry

Yes, I know it is Wednesday…. we will be back on schedule next week.

This recipe is courtesy of CreatingMyHappiness.com.

With all of the new restrictions on my eating, I feel like I am in a dinner rut?  What about you?  I keep having the same food every day, with no variety or mixing it up? I feel like my  nose is twitching like a rabbit and I am waiting to cluck like a chicken when I laugh to hard.  Most nights I am home by myself for dinner since hubby works the swing shift.  I usually don’t like to cook much for just me.  I cook two nights a week and then freeze for hubby’s meals but often leave myself with trying to figure out what to eat.

In a chicken rut, I needed a new recipe so I went on the proverbial hunt….

I wanted something simple, or it’s not happening. I love to cook but an not a fan of complex recipes.  Fortunately, this dish, is really simple.

The recipe calls for butter and despite its bad rap, it isn’t horrible for you when placed in a recipe.  The second is garlic. I love garlic despite the fact it is one of the no-no’s on my eating plan.  With all of its good properties, it is not a good mix for me.  UGH!!

Next add the mushrooms and brown them a bit.  Toss in the steak strips, then the broccoli. It should only take a few minutes to cook. When the meat is brown, pour the sauce over it and let it simmer for 2-3 minutes until hot. We don’t eat white rice in our house, so I always use quinoa.  
Ingredients

2 tbsp butter
2 tbsp garlic, minced
8 oz mushrooms, sliced
1 lb stir fry steak strips
4 cups frozen broccoli

For the sauce:
2 tbsp sugar
2 tsbp teriyaki sauce
1/3 cup soy sauce

Instructions

• In a small bowl mix the sauce ingredients until the sugar melts into the liquids, set aside.
• In a large skillet saute the butter and garlic over medium heat until fragrant. Add the mushrooms, spreading them out so they’re in a single layer. Cook for 2-3 minutes, flip, then cook an additional 2-3 minutes.
• Add the steak to the skillet and cook until browned. Reduce the heat, add the broccoli, cover and cook for 2-3 minutes, until the broccoli is almost tender.
• Stir the sauce again, then pour over the steak. Toss to coat and simmer for 2-3 minutes, until the sauce is hot

Have leftovers?  Want to take them for lunch?  Try Thirty One’s newest lunch tote, the Going Places Thermal. This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D

Let me know if you try this and what you think….

Have a ThirtyOne-derful day!