Tag Archive: Stir Fry


Some days dinner just comes together and is perfection.  My picture doesn’t do it justice, but you will thank me!!!  Yummmmm.

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All convenience foods, so easy.

2 to 3 lbs. Boneless, skinless chicken thighs.

1 bottle Organicville Miso Ginger Vinaigrette

1 pouch Kame Thai Stir Fry Noodles

1 bag Eat Smart Stir Fry Noodles

Cook thighs in slow cooker on low 7 hours.

Cook noodles and vegetables in microwave.

Cut up thighs into bite- size pieces using kitchen shears.  Stir in noidles and veggies. It sat on warm for 30 to 45 minutes and held up well.

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1 package Pastamore Thai Citrus Ginger Linguini

2 packages al fresco Roasted Pepper & Asiago Chicken Sausage

2 packages Eat Smart Vegetable Stir Fry

1 large sweet onion, chopped

2 Tbsp. olive oil

2 Tbsp. butter

1 tsp. salt

1/2 tsp. pepper blend

Heat water for pasta.

Slice sauce and chop onion and set aside.

Heat olive oil in large skillet and cook onions and sausage until onions are translucent and sausage is golden.

Meanwhile cook vegetable stir fry in the microwave and cook pasta in heated water.  It cooks very quickly, so put it in only when the sausage and onions are close to done.

Toss sausage with cooked vegetables, adding in butter and salt and pepper.

Toss with pasta and serve immediately.

We all loved this!  Some of the kids added some heat with red pepper flakes or sweet thai chili sauce.

 

 

Chicken Creole with RiceLittle Big Meal day again!!!

1 1/2 lb. chicken

1 package chopped fresh peppers, onion, garlic, parsley, green onion (I added carrots, and greens -kale, chard, spinach)

LBM Veggies (2)

1 pouch Imagine Sauce – Creole

Louisiana Creole Sauce

Brown chicken in one skillet and stir fry veggies in the other.  I put them on medium with olive oil and lid, but removed the lid and stirred them regularly.

When the chicken is nearly cooked through, add sauce.

Simmer until vegetables are tender.  Combine chicken and veggies.

LBM Chicken Creole

Serve over rice.

 

 

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Fresh Market runs a special on Thursday called the Little Big Meal.  What would have cost $33.00 was on sale for $20.00.  Besides the makings for this meal, we got a mini pie too!

This was our favorite by far!

1 package chicken breast tenders

1 package stir fry veggie mix

1 pouch lemongrass basil sauce

1 package Udon noodles

Stir fry chicken in one skillet with a little olive oil.

Stir fry veggies in a separate skillet.

Meanwhile boil water for the Udon noodles.

When chicken is browned and not quite cooked through, pour veggies in with chicken.  Add in sauce, and cover and lower heat to low.

Boil Udon noodles for 4 minutes.

Serve chicken and veggies over noodles.

YUMMY!  It was enough for 3 growing boys and me.

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1/2 c. soy sauce

1/4 c. sriracha

1/4 c. chili paste

1/4 c. honey

1/2 tsp. ginger

1 Tbsp. minced garlic

2 Tbsp. sesame oil

1 package Eat Smart stir fry vegetables

1 can baby corn

1 package rice sticks

Soak rice sticks in water.

Heat oil.  Add ginger and garlic.  Cook for a minute or so.  Add in remaining sauce ingredients.

Toss sauce with Meatballs and heat through, adding water as needed to keep sauce from becoming too thick.

Cook vegetables in the microwave.

Add vegetables to meatballs and sauce.

Add in noodles.

Serve sprinkled with chopped cashews and green onions

My oldest daughter, Olivia, does not cook often.   This is because she works in a restaurant and her fiance Kyle is a chef.  The other night she enjoyed a meal I made of yellow thai curry chicken and stir fry broccoli slaw and rice.  This is a great way to stretch leftover rice!

Tonight she cooked her own version of the rice dish.  She served it with jerk chicken.

Olivia's dinner

1 pack broccoli slaw

3-4 c. cooked brown rice

2 Tbsp. olive oil

2 Tbsp. butter

2 tsp. seasoned salt

pepper to taste

Heat oil in saute pan and add butter to melt.

Toss in broccoli slaw and saute until tender.

Toss in cooked rice.

Check to see if it needs more salt or pepper!

Tip for more flavor:  I usually cook rice using a low sodium store bought broth (or homemade that I have frozen) – half and half with the water the rice instructions call for.

Veggie and Chicken Stir Fry Over Millet

2 bags Fresh Start mixed stir fry vegetables
1/3 bag baby spinach
3 cooked chicken breasts, cubed
3 Tbsp. olive oil
2 Tbsp. pesto


2 C. millet
1 Tbsp. olive oil
3 C. broth

The millet takes longer to cook than the stir fry, so start with that!  Rinse it first to make it fluffier.

Heat olive oil in large saucepan.  Add millet and stir until coated.  Allow to get golden.  Add broth (I used some frozen homemade stuff I had on hand)  Simmer 30 minutes.  Remove from heat.

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Meanwhile, stir fry veggies in large skillet coated with oil.  While still crispy, add in chicken and pesto and toss.  Add a little water and lower heat and put on lid to steam veggies while millet finishes cooking.

SAM_0373This was one of those nights when I hadn’t done my planning and was grateful that I had some reasonable stuff around to throw together.  I always try to keep some cooked chicken and chicken broth in the freezer.

I really love millet and will keep trying different ways to prepare it!

I always buy the Fresh Start veggies when they put them on sale at my local grocery store.  They stay good much longer than the ‘expiration date’ thank goodness.

The kids loved this.  Some added ranch to theirs and others thought it was yummy as is.

 

 

 

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