Our Go-To Easy Chicken Stir Fry // Nom Nom

I try to share our recipes from time-to-time in this space. Especially when I find a quick and easy recipe that we make on repeat. This is our go-to stir fry. It was shared by a friend in our college hall's cookbook, and we love it! Guys, I'm serious, this is the easiest thing, EVER.

Here we go!

Ingredients:

1 lb chicken breasts (you could definitely sub tofu or another meat here)
12-15 oz mixed frozen veggies (we just use the whole package)
1/2 cup Asian toasted sesame salad dressing (Kraft, or knock off) - get the low sugar version.
2 T. soy sauce
1/4 tsp. ginger
1/4 tsp. garlic powder
1/4 tsp. red pepper flakes

Add for Serving:

Cooked Rice
Chow mien noodles & chopped dry roasted peanuts

1) Cut chicken into bite sized pieces and saute over medium high heat until cooked through (about 6-8 min). Meanwhile, cook rice according to package directions. Mix dressing, soy sauce, and spices together.

2) Add vegetables and sauce to chicken. Cook for until veggies are tender.

3) When rice is finished serve a bit of rice onto each plate and top with the chicken stir fry mixture. Finish the plates with chow mien noodles and/or chopped dry roasted peanuts.

Enjoy!

This meal makes about 4-6 servings for KC and I. We often make it just to have for lunches during a busy week. Super easy and reheats well, just wait to add the noodles and peanuts!

There you have a super easy go-to recipe from KC and I's kitchen.

Other "Recent" Recipes: Apricot Adobo Pork Loin + Mashed Potatoes + THE BEST ASPARAGUS EVER(!), The Easiest Veggie Ravioli, and The Perfect Fall Meal.

What are some of your go-tos? I'd love the recipes!

XO,

Alexandra

Salsa Chicken {recipe #59}

I stumbled across this recipe in a rush and it ended up being amazing for how easy it was! Kyle even commented that it got him to eat lots of veggies and like them!

Salsa Chicken

Borrowed, Adapted and Enjoyed from Big Book of Slow Cooker, Casseroles and More. 

Ingredients:

1 cup uncooked regular rice

2 cups water

4 boneless skinless chicken breasts {1 1/4 lb}

2 T. olive oil or vegetable oil

1/2 tsp. salt

1/4 tsp. pepper

1 medium zucchini, chopped {2 cups}

1 cup chunky style salsa

1 can (11 oz) sweet corn, drained

1/4 cup sour cream

2 T. chopped fresh cilantro

1) Cook rice in water as directed on package.

2) Meanwhile, between pieces of plastic wrap or waxed paper flatten chicken breasts with the flat side of a meat mallet until they are 1/4 inch thick. 

3) In a skillet, heat 1 T of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, cook for 6-10 minutes, turning once until golden brown on each side and no longer pink in the middle. Remove and keep warm.

4) In the same skillet, heat remaining tablespoon of oil. Add zucchini, cook for 3 minutes. Stir in salsa and corn. Reduce heat to medium, cook 2 minutes longer or until thoroughly heated. Serve chicken over rice, top with vegetables top with sour cream and cilantro.

What is your favorite super quick dinner?

All for now,

Alexandra

Breakfast Burritos {recipe #34}

One of the simplest, tastiest meals you can make is breakfast for dinner. 

Often times when I forget to clean the crock pot or if I have an evening exam, breakfast is my go-to dinner solution. 

Breakfast burritos are something that my dad makes a lot at home. I always loved that for breakfast, so why not make it for dinner.

Here is the "recipe" that Kyle and I use.

Breakfast Burritos

Ingredients:

Eggs - we use 3-5 depending on how hungry we are

a splash of milk

a sprinkle {to taste} of cajun seasoning

a handful of chopped veggies {onions, bell peppers, mushrooms..}

butter or oil

hashbrowns {eye ball it}

cheddar or jack cheese {shredded}

*note* We don't usually add meat because it doesn't seem necessary, but if you want to add cooked sausage or bacon it also works well. We just use whatever we have on hand, which is typically chopped veggies :)

Equipment:

Griddle pan

Instructions:

1) Warm griddle pan and add oil or butter. When it melts add hashbrowns {season if desired} to one side and veggies to the other. {or cook all together}. 

2) Meanwhile, beat eggs, seasoning and milk together. When hashbrowns and veggies are cooked, add the egg mixture and cook as you would scrambled eggs.

3)When eggs are done add cheese to the top, turn off the heat and let it melt.

4) Add egg mixture and potatoes to warm tortillas. Serve with salsa of choice. {you could also serve with guacamole or sour cream}

Enjoy!

What is your favorite quick breakfast recipe?

All for now,

Alexandra

Curry. Curry. Curry.

I am one of those people who gets into recipe ruts.

You know how it is, you find something that is delicious and or easy and then you rotate your favorite menus. 

At one point I became bound and determined to try something interesting and new! 

Here is what I stumbled upon!

Chicken Curry

{Borrowed, Enjoyed and Adapted from College Cooking by Megan and Jill Carle}

Serves 4 people/makes 4 meals

Ingredients: 

1 lb boneless, skinless chicken breasts

1 onion

1 lb potatoes

2 T low-sodium soy sauce 

1 tsp. dried chicken bouillon 

1/2 cup water

2 tsp. curry powder

2 cups frozen peas

1/2 cup plain lowfat yogurt OR Greek Yogurt

1) cut the chicken into bite sized pieces, 

Peel the onion and cut into thin slices 

 Cut the potatoes into cubes. 

 2) Generously spray a large pan with cooking spray. Add the chicken and veggies. Cook over medium-high heat for 5 minutes, stirring frequently.

3) Stir together soy sauce, bouillon, water and curry powder.

Then add to the pan.

4) When liquid mixture is added to the pan cover and cook for 10 minutes. Or until potatoes are soft. 

We couldn't find a lid... so we used a cookie sheet and a towel.. haha.

5) Add the peas and cook for 2 minutes.

6) Remove the pan from the heat and stir in the yogurt.

7) Serve immediately!

Enjoy!

This meal is quick, easy, low-fat, filling and delicious! What more could you ask for?

What are your favorite out-of-the-ordinary recipes?

All for now!

Alexandra