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

Apricot Adobo Pork Loin with Mashed Potatoes and Asparagus // Noms

Pork loins are underrated and I often forget about them in the world of cooking. There are several pork loin recipes that are now our go-to dinner choices. (so easy!)

This one is the one we've made the most, but I can share the others later if you guys are interested. :) Mashed potatoes are pretty standard, and many of you may want to leave those out of your meal.. so I'm not going to share that recipe. The asparagus is BOMB and easy, so I am definitely sharing that.

Apricot Adobo Pork Loin

4 servings

1-2lb pork loin (original/unseasoned)

1/2 cup apricot or peach preserves

1-2 T adobo chiles/sauce (you can chop these up and freeze them in ice cube trays! We never use them all! If you do this, just use one cube!)

Salt and pepper

1) Salt and pepper the pork loin. Sear all sides in a hot skillet.

2) Meanwhile, mix adobo chiles and preserves.

3) Place seared pork loin in an oven safe dish. Coat pork loin with half of the preserves/chile mixture.

4) Bake at 400 F for about 45 minutes, or until internal temp is 145 (medium-rare) 160 (medium). We've made this in two ovens and the times will vary based on oven and size of pork loin.

5) Let rest for 10 minutes before serving. Use rest of sauce to top pork loin before serving. (you can put this on your potatoes too)

The BEST Asparagus EVER

4 servings

Two Bunches of Asparagus
Olive Oil
Sea Salt, Kosher Salt, etc. (some type of chunky salt)

1) Rinse asparagus.
2) Trim asparagus to correct length. {this is a very important {yet easy} process that makes ALL the difference}
     a) hold both ends of the asparagus
     b) pull both ends down with even pressure on both ends until the asparagus snaps and breaks.
     c) the "head" end is the part you keep, the other part disgard. *at this point you may feel like you are wasting food and money but if you cook this part as well you will not be pleased. Its too tough to eat*
3) Place "head" ends of the asparagus in a dish and drizzle with olive oil.
4) sprinkle with sea or kosher salt to taste
5) grill on an outdoor grill or george foreman grill for 4-5 minutes.

There you have it, super easy! We make this asparagus all. the. time. It's super easy and one of our favorite veggies!

What are your go-to easy/quick meals?! Please share! :)

Hope you have an exciting week ahead.

XO,

Alexandra

The Easiest Veggie Ravioli

My guess is that many of us made a goal to eat better in 2016. Maybe you did, maybe you're doing great! ... maybe not so much. It's never too late friends, persistence is they key to achieving goals!

Sometimes, KC and I are just plain busy... and we need something fast, but something that's not awful for us... well, this recipe, is SUPER EASY, QUICK, and overall decently healthy. Eat a reasonable portion and serve it with a salad.... you're good to go!

*this recipe comes with some very specific veggies, but you can really use whatever you want! Spinach, onion, peppers... whatever sounds good to you!*

Veggie Ravioli

Serves 6-8**

18 oz. of refrigerated cheese or veggie ravioli (we tried a mushroom one last time...NOM!)
4 oz. mushrooms, sliced (you can use canned, drain first! Or use fresh!)
14 oz. canned artichoke hearts (in water), chopped
4 oz. canned sliced black olives (you can buy non-sliced, and slice them FOR SO MUCH CHEAPER!)
29 oz. jarred pasta sauce of choice
1 pkg. shredded mozzarella

1) Cook ravioli according to package directions. Prep. veggies while ravioli is cooking. Drain and return to pan. Add pasta sauce, and prepared veggies. Stir to combine.
2) Spray 9 X 13 baking dish, and put pasta mixture in pan. Top with cheese. Bake at 400 Degrees F. for 15-30 minutes or until cheese is melted. (ours only took 15!)
3) Serve with salad and enjoy!

Substitution Ideas: Like I mentioned above, any veggies would be great in this! If you choose raw veggies, you may want to sautee them to soften them a bit before baking... or let bake for the longer amount of time. You can also substitute other types of pasta/ravioli. You could use cheese, mushroom, squash, meat... etc. Even tortellini would work! Any sauce would be great here too!

**6-8 servings is a lot for some, but is convenient in terms of packaging of the ingredients. We each eat a serving the first night, save individual servings in 2 cup pyrex for lunch the next day, then we freeze whatever's left in individual serving sizes! So easy to pull out of the freezer on a day you need a lunch in a pinch!**

What's your favorite meal that's easy and healthy?!

XO,

Alexandra