Soy Sauce Chicken & Stir Fry

Soy Sauce Chicken & Stir Fry

Ingredients:
Chicken cut into bite size pieces
1 C Soy Sauce
1 C Oil- your choice of type
1 C spite or 7-up

mix all items together and cook in a frying pan on medium heat until chicken chunks are done. The longer they cook the more salty the flavor becomes, so I check on them often and have learned that the light brown tint is time to pull them out of the pan.







Stir Fry: **can be any of your favorite veggies-- the following is what I used**
Orange Bell Pepper sliced
Yellow Bell Pepper Sliced
Red Bell Pepper Sliced
Snow peas
1 medium to small onion chopped
*Broccoli in bite sized pieces



toss with 2TBS olive oil and saute' in a frying pan until the bell peppers are soft and their colors have slightly faded.


We served white rice, stir fry and chicken -- I had all together and hubs ate each part separately.




We rated this a 5 spoon meal, we both really enjoyed our different variety's and would have loved to double the recipe and freeze some for a second freezer meal. :)

eat at home's Beef and Bean Taco Bake

I am always on the lookout for great recipes to try and share - I sign up for brand name newsletters, foodie magazines and websites - but I get most of the recipes that I really want to try from other blogger's...they are mother's like me - and know the value of fast, nutritious and easy to prepare meals.

Tiffany at eat at home is one of my very favorite foodie blogger's! She meets all the criteria listed above and surprises me all the time with her recipes and her willingness to just try something to see if it's good. This recipe is another version of her Black Bean and Corn Chicken Taco Bake!

When this week's recipe landed in my e-mail - I thought - WOW - I wanna try this out today! But...sadly - I didn't have the exact ingredients...

So I improvised...a lot.

Beef and Black Bean Taco Bake
Tiffany @ eat at home

Tiffany's Ingredients/My Improv Ingredients

1 lb ground beef/ 1 lb ground beef cooked with onions and bell peppers

1 15 ounce can Black beans/ Yah! I had this one!

1 jar black bean and corn salsa/ I didn't have jarred salsa on hand - so I made some myself.

6-10 corn or flour torillas cut into bite size pieces/ I had whole grain tortillas.

2 cups cheddar cheese / Yah! I had this one!


Directions:

Mix all the ingredients together in a large bowl. Pour into a 9×13 casserole dish that has been sprayed with cooking spray. Cover and bake at 350 degrees for 30-45 minutes.



I loved was very easy and simple recipe to throw together...I love that it was a great way to get rid of a few things that I always have a bit of trouble using up by the end of the week like tortillas and bell peppers which have been known to be thrown away each week.

This would be a great recipe to make in batches - eat one for supper - freeze the other for those nights that you just don't have the energy or time to whip something up.




My whole family gives this recipe a resounding 5 spoons. We all wanted more - but sadly we ate it all!

Happy plates for everyone. :)

Taco Burgers with Black Bean Salsa

I found this recipe in Hannaford's May/June issue of Fresh. My husband has lost an amazing 34 pounds on the Atkins diet. He is in phase 4 of that diet, which he & his doctor chose to control his cholesteral. He'd like to lose another 25 pounds and choosing recipes like this one is one way I can show my support.

I found 4 packages of Shady Brook Farm ground turkey marked down @ Hannaford, $2.79 each. I put 3 in the freezer for later use and decided to try my hand with this new recipe.

Ingredients:

• 1 cup reduced sodium canned black beans, rinsed and drained
• 1/4 cup medium salsa
• 1 Tablespoon fresh lime juice (1/4 of a lime)
• 1/4 cup finely chopped fresh cilantro, divided
• 2 thinly sliced scallions, divided
• 1 (20.8 oz.) pkg. 93% lean ground turkey
• 1 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/3 cup grated cheddar cheese
• 1/4 teaspoon freshly ground pepper
• 4 lettuce leaves
• 4 slices of tomatoes
• 4 whole wheat bulkie rolls, split (I really like the density of Rudi's!)
  

1.) Preheat grill to medium high.

2.) In a medium bowl, mash 1/2 cup of the beans using the back of a spoon or fork. Stir in salsa, lime juice, remaining 1/2 cup beans, and 1 Tbsp. each of the cilantro and scallions. Stir to combine.

This is what it looks like. Basically a black bean salsa. (Yum!)

3.) In a larger bowl, combine the turkey with the remaining cilantro, scallions, chili powder, cumin, garlic powder, cheese, and pepper.

Mix until evenly blended. Form into 4 patties (about 4 inches in diameter and 3/4 inch thick).

4.) Brush hot grill with vegetable oil. Place burgers on the grill and cook undisturbed for 6 to 7 minutes until well marked. Spray the tops of the burgers with cooking spray and flip. Cook for an additional 5 to 6 minutes until cooked through.

5.) Assemble burgers. Place a lettuce leaf on the bottom of each roll. Top with a tomato slice, a burger patty, a generous 2 Tbsp. of the bean mixture, and then the top half of the roll.

I chose to serve these with Alexia Sweet Potato Fries, and for us adults a Corona with lime. These burgers are huge! They are VERY filling and VERY delicious! We decided as a family that this recipe is a "keeper".

Shrimp Creole

This is a favorite of mine (and hubby's).  It takes a little time to chop all the veggies but it smells so yummy when simmering on the stove.  I wish I could take credit for this  recipe but it comes courtesy of Betty Crocker.  (and I promise one of these days I'll learn to take better pics of my creations!)

Ingredients:
2 pounds uncooked fresh or frozen (thawed) medium size shrimp in shells
1/4 cup margarine or butter
3 medium onions, chopped (1 1/2 cups)
2 medium green bell peppers, finely chopped (1 cup)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup water
2 teaspoons chopped fresh parsely
1 teaspoon salt
1/8 teaspoon ground red pepper
2 bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice

Directions:
1.  Peel and devein shrimp.  Cover and refrigerate.
2.  Melt margarine in 3 quart saucepan over medium heat.  Cook onions, bell peppers, celery and garlic in margarine about 10 minutes, stirring occasionally, until onions are tender.
3.  Stir in water, parsley, salt, red pepper, bay leaves and tomato sauce.  Heat to boiling; reduce heat to low.  Simmer uncovered 10 minutes.
4.  Stir in shrimp.  Heat to boiling; reduce heat to medium.  Cover and cook 10 to 20 minutes, stirring occasionally, until shrimp are pink and frim.  Remove bay leaves.  Serve over rice. 

Serves 6
Hubs and I rate it 5 spoons

 from Life in the BAT Cave