Blood Orange Chicken Stir Fry

I love citrus flavored meat. I picked up some blood oranges at Trader Joe's this weekend. I just knew I wanted to attempt to make a delicious citrus flavored chicken dish. 

I thawed chicken tenders directly in the citrus mixture. Soaked the chicken all day and then drained the juices when it was time to cook. 

The Ingredients:

The Marinade:

1 blood orange juiced

1/4 cup of orange juice

2 TBSP Coconut Aminos

2 TBSP Olive Oil

6 chicken tenders

1 red bell pepper, chopped

1/2 green bell pepper, chopped

1 zucchini, chopped

1 yellow squash, chopped

2 cups spinach

unsweetened coconut for topping

The Directions:

Take chicken out of the freezer and place in Tupperware or Ziploc. Mix the marinade ingredients and pour over the chicken. I let the chicken soak for 8 hours. 

In a large frying pan lay the chicken out. Do not over crowd the chicken. Pour a little of the marinade over the chicken and brown both sides. Take chicken out and cut into pieces. Add chicken back to the pan and continue to cook. Add zucchini, squash and bell peppers and cook for 5 - 10 minutes. Add the spinach and cook until spinach is wilted. 

Once you plate the stir-fry top with unsweetened shredded coconut. 

ENJOY!!!!

Pumpkin Stir-Fry

PANIC - Wednesday - FOOD SHARE DAY!!!! - I had a lot of vegetables left from the previous week. PANIC!!!!

Not really a PANIC but my fridge sometimes gets overwhelmed with vegetables!

I had this little adorable pumpkin (fall decoration) that I needed to use.

I decided to roast the pumpkin with a little butter in each half and then scoop little pieces of pumpkin into my stir-fry.

This came out great!!!! SO full of flavor and a great way to get lots of vegetables into one meal!!!! :) No longer - PANIC! :)

Please note this entire meal besides the pumpkin and seasonings was from our food share!

Pumpkin Stir-Fry

The Ingredients:

Broccoli

Cauliflower

Kale

Red and Green Peppers

Cabbage

Carrots

Parsnips

Pumpkin

Almond Butter

Soy Sauce

a little mustard

Pumpkin seeds

*** ground beef would be AMAZING in this! I just did not have any ready.

The Directions:

Cutting the pumpkin was tricky for me. I decided to cut the top off like carving pumpkins and then cut the pumpkin in half. This worked nicely!

Bake at 350 degrees for 1 hour or until the pumpkin meat is tender. Set aside.

In a Wok, add broccoli, cauliflower, parsnips and carrots with a little Olive Oil for about 5 minutes. Add the rest of the vegetables and cook for another 3 - 5 minutes. Then add a little water into the wok and cover the vegetables. This will soften the vegetables by steam!

Once the pumpkin is cooled scoop out the pumpkin meat. I cut the pumpkin into pieces and added it to the stir-fry. Next time I will puree the pumpkin with the seasonings. I think that this will add more of a coat and flavoring to the whole thing.

Since, I did not puree the pumpkin, I added little chunks to the stir-fry. I then added Almond Butter and Soy Sauce. I mixed the vegetables really good then added a little bit of mustard.

Like I said before this would be really good with ground beef!

ENJOY!

Veggie and Beef stirfry

My husband said that I am 3 for 3 this week with great tasting dinners! Little does he know this meal just fell together last minute.

It was 4:30 and I had nothing planned. I pulled out some ground beef to thaw earlier in the day but nothing to go with it.

We were out of noodles so I couldn't just do a spaghetti type dish. I didn't have hamburger buns so I couldn't do hamburgers. I then remembered that a couple of months ago, I made a dish with ground beef and vegetables. It was a hit.

Here is a new creation!

The Ingredients:

2 servings of couscous cooked in vegetable stock.

1 lb of ground beef, browned I had brunt pieces on mine!

2 carrots, chopped

1 red bell pepper

4 or so Pole (asparagus) Beans

1 red onion, chopped

1 to 2 cups Kale leaves

Soy Sauce or Bragg's Liquid Amino

Worcerstershire

Salt and Pepper

Garlic Salt

The Directions:

Tear the Kale leaves off the stem and tear into small pieces. In a medium sauce pan add Kale and Red Onion into vegetable stock. I just barely covered the Kale. Boil until the Kale is tender. Add Salt and Pepper and Garlic Salt. About 15 - 20 minutes on High. (watch liquid level)

Saute Carrots, Bell Pepper and Pole Beans. Add Soy Sauce and Worcerstershire.

Add all the ingredients together and mix!

Salmon Stir Fry

This past week we received a lot of sugar snap peas and shell peas. I shelled the shell peas and made baby food and froze some. I have been adding sugar snap peas on pretty much everything, just trying to go through them. Last night, while deciding what to make and how I could somehow add more sugar snap peas into another meal - it hit me!!!! I hadn't made a stir fry yet.

I love stir fry's. They are quick and easy. You can add whatever you want to them and it tastes wonderful.

Here is what I came up with.

The Ingredients:

2 Salmon filets

3/4 orange bel pepper

1/2 - 3/4 cup of broccoli

2 giant handfuls of sugar snap peas

1/2 - 3/4 cup of frozen corn (I was giving some corn after Memorial Day and froze it!)

Soy Sauce

Garlic

Ginger

a little bit of this and a little bit of that :)

The Directions:

Boil Salmon in the over for 10 minutes and then flip and cook the other side until done. I seasoned the salmon with soy sauce.

Chop the salmon into chunks and set aside.

In a wok add garlic, broccoli and sugar snap peas. Let cook for 5 minutes and then add orange bell pepper. Add Soy Sauce and other desired seasonings. Once the vegetables are tender throw in the salmon and reheat. Then serve.

You could side this with Quinoa or Brown Rice. I just didn't have any in the house.