TIPS
This week I want to remind you to make a shopping list, it does save money. Plan your meals out and eat what you have. Cook at home, don’t eat out, that is very expensive. Shop on the outside of the store where they have the real food. The inner isle have so many boxes of chemicals, stay away from those highly processed foods. ENJOY!
One Pan Teriyaki Chicken & Rice
INGREDIENTS
Servings: 4
1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon ginger
2 cups + 1/4 cup water
1 cup white rice, rinsed
1/2 cup soy sauce
1 tablespoon rice vinegar
1/4 cup honey
2-3 tablespoon sriracha
1 tablespoon cornstarch
1 cup broccoli
1 cup carrots
1/2 red bell pepper
Instructions
1. Heat olive oil in a large pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
8. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes)
Honey Chicken
Ingredients:
- 1/2 cup vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup all-purpose flour
- 1 cup buttermilk
For the sauce:
- 1 tablespoon cornstarch
- 1/2 cup Nature Nate’s honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes, or more, to taste
Directions:
1. Heat vegetable oil in a large skillet over medium high heat.
2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
3. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side.
4. Transfer to a paper towel-lined plate.
5. In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
6. In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
7. Serve chicken immediately, drizzled with honey glaze
Garlic & Cheese Stuffed Mushrooms
INGREDIENTS
15 mushrooms
1 tablespoon canola oil
2 tablespoons chopped garlic
½ tablespoon kosher salt
½ tablespoons freshly ground black pepper
8 ounces softened cream cheese
¼ cup Italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons chopped parsley
Kosher salt
Freshly ground black pepper
PREPARATION
1. Preheat oven to 350° F.
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
These would be great to have along side my Spaghetti Squash
Pesto & Sun Dried Tomato Penne
INGREDIENTS
3 cloves garlic
15 asparagus spears
1 Tbsp. olive oil Salt, to taste Pepper, to taste
8 oz penne pasta
4 cups fresh basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1/2 cup Parmesan
1 tsp salt
1/2 cup sun-dried tomatoes
Optional: Parmesan cheese
PREPARATION
Preheat oven to 425˚F/220˚C.
In a large pot, bring 4 quarts of water to a rolling boil.
Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain.
Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese. Enjoy!