Chicken Teriyaki Stir Fry

Chicken Teriyaki Stir Fry

Look.  There are several nights I’m scrambling to figure out what I’m going to make for dinner.  The day got busy, dinner time comes speeding up, and need something quick because people are starting to salivate (hungry tummies bring lots of grumpiness in my house).  Am I alone?  I’ll give you a couple tips so you can have all the ingredients to throw something together like this juicy and savory Chicken Teriyaki Stir Fry.         There are some constants when you look in my freezer and refrigerator… a large bag of organic carrots, sweet onions (refrigerate to last longer), frozen organic sweet corn, frozen organic sweet baby peas, and frozen organic broccoli florets.   HIGHLY  recommend you adding them on your shopping list (I purchase mine from Costco).  When you’re in a rush, I have several quick and healthy recipes that will use at least one like my Chicken and Broccoli Pasta, Classic Spaghetti, or my Not-Yo-Mama’s Shepard’s Pie.     I got spoiled when living in Hong Kong and Taiwan.  The food is incredible… especially the rice, fresh fruits and vegetables.  Oh, how I miss it!  You wouldn’t think the rice would be so much different in the States, but rice is definitely not created equal.  I’ve tried lots of brands but love love Lundberg Farms Brown Rice.  It reminds me of rice from Taiwan.  Keep rice in a large airtight container which makes it handy to make recipes like this rice stir fry and my Yellow Chicken Coconut Curry.     Teriyaki sauce is also something not created equal.  Read the ingredients!  Whenever purchasing something prepackaged, read the...
Sweet Potato Shepard’s Pie

Sweet Potato Shepard’s Pie

“Mom, what’s for dinner?  Honey, what’s for dinner?  Self, what are we going to have for dinner?!?!”  On some days, this question can feel like a 50 lbs bag of stress.  Hopefully by now, you know I get you.  Although I love cooking (mostly eating), somedays I’m too tired and just don’t want to cook.  Take a deep breath with me and get ready for this ridiculously gorgeous, this-is-2015 healthy Shepard’s Pie casserole.  Pst… you can even double the batch and freeze one to eat on another crazy, busy, hectic day.     I have a problem.  I’m seriously addicted.  I love LOVE the bright, beautiful colors and flavors of vegetables.   Especially organic vegetables.  I know, I know, I’ve mentioned it before but I can totally taste the difference.  I was instantly converted when I had a horrible, chemical aftertaste when eating a carrot one day.  I only buy organic carrots from now on.   Costco makes it pretty easy to have large bags of frozen organic vegetables on hand.  Next trip, just stock up on organic frozen peas, frozen sweet corn, and a large bag of organic carrots.  I have plenty of go-to recipes that call for these tasty veggies.  Stick with me and I promise they won’t go to waste.       Just to make it even easier for you, here are ingredients I use.  My kitchen would feel naked without my large container of spices.  They last a long time (and store great) even though I’m using them constantly.  Spices punch out the natural flavors of the vegetables.  And it’s a much healthier option than to throw...
Not Yo Momma’s Shepard’s Pie

Not Yo Momma’s Shepard’s Pie

Mom, what’s for dinner?  Honey, what’s for dinner?  Self, what ARE we going to have for dinner?!?!  Until I became and wife and a mother, I didn’t realize these questions could feel like a 50 lb bag of stress some days….  Since I’m now the busy mom, I decided to create a healthy, modern, this-is-2013 Shepard’s Pie casserole. PrintSweet Potato Shepards Pie Ingredients4 large organic yams or sweet potatoes, peeled and cut into 1 inch pieces 1 lb ground beef or ground turkey, browned 1 Tbs minced garlic 1 small sweet onion, diced 3 large organic carrots, peeled and diced 1 cup organic frozen baby peas 1 cup organic frozen sweet corn 1 can (15 oz) organic diced tomatoes, drained 2 Tbs dried parsley (divided) 1 tsp salt (divided) 1 tsp black pepper (divided) 1/2 Tbs dried oregano 1/2 Tbs dried basil 2 cups shredded Colby Jack cheese InstructionsPreheat oven to 400. In a large pot, bring 8 cups of water to a boil. Add yams/sweet potato pieces. Boil for 15 to 20 minutes until soft. Drain well. Return to pot. Add 1 Tbs parsley, 1/2 tsp salt, and 1/2 tsp pepper. Mash yams/sweet potatoes well while mixing in spices. Meanwhile in a large frying pan over medium heat, brown ground beef/turkey with garlic and onion. Once browned, add carrots to meat mixture. Continue cooking for 3 to 4 minutes until carrots are slightly tender. Add peas, sweet corn, tomatoes, 1 Tbs parsley, 1/2 tsp salt, 1/2 tsp pepper, oregano, and basil in the meat mixture and stir well. Cook for additional 2 to 3 minutes until heated through. Removed from...

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