Thai Style Stir-Fried Chicken

This week I had to find something quick and easy that I could prepare once I got off work. I just did a search for "quick and easy recipes" and found a list of options through Cooking Light Magazine online. I went with this recipe because we don't often have any "Asian" inspired meals and it sounded good. The picture shows it served over noodles but we had it over rice since I almost always have rice lying around. When I was making it I ended up adding more of the red curry paste for more flavor. It also helped to thicken the sauce somewhat because for some reason it didn't seem to be thickening up like I would have preferred. Just be careful if you decide to add more of the red curry paste because it can make the dish spicy. We don't mind spicy so I didn't think anything about adding more. I will say that the recipe was easy and fairly quick for those of us in a time pinch. I have to admit, I was a little concerned about how it was going to taste when it was all said and done but it was really good! The link to the recipe is as follows:

 

http://www.myrecipes.com/recipe/thai-style-stir-fried-chicken-10000000833360/

Thai Style Stir Fry

 

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Black Bean Tostadas with Corn Relish

Sometimes we like to try to do Meatless Mondays and this week we decided to bring it back. When I was doing a search for vegetarian recipes on Pinterest I found a link to this recipe on the Martha Stewart website. It was a collection of quick, meatless recipes and there were quite a few others that I would love to try. This recipe was really easy to prepare and was quick as well. I followed the recipe exactly but next time I will probably use corn tortillas because I didn't really care for the flour ones we used. We found that we didn't even miss the meat with this meal. We added some sour cream and hot sauce for an extra kick of flavor. We had a salad with this meal as well since the tostados alone would probably not be sufficient. Also, it is probably a good idea to eat all the tostados when you make them because it is not very good re-heated. The tortilla gets really soggy in the microwave. Not sure if you would have better results in a toaster oven or conventional oven though. Either way, it was a delicious alternative for our dinner on Monday! Enjoy!

 

http://www.marthastewart.com/338155/black-bean-tostadas-with-corn-relish

 

Tostados

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Spaghetti Squash and Tomato Bake

Another Pinterest recipe! This one actually came from a website called greenlitebites.com and was posted on Pinterest where I found it. We decided to go vegetarian this meal so we had eggplant parmesan along with the casserole. I kind of "winged" it on the eggplant parmesan but if you want the recipe make sure to message me. The casserole was really easy to make and was so good! The only thing I didn't like about the recipe was that it didn't tell you how to prepare the spaghetti squash. So I will include instructions on how to cook the squash. To save time, I chose the microwave option but if at all possible I would suggest baking it.

http://www.food.com/recipe/how-to-cook-spaghetti-squash-77554?layout=desktop

 

I followed the recipe exactly except that I messed up and put the fresh basil on the top before I baked it. It turned out fine but I think it would be better if you put it on after it had baked. All in all it was the perfect Italian meal that was healthy as well. The link to the recipe is as follows:

 

http://greenlitebites.com/2012/07/30/spaghetti-squash-tomato-bake/

 

Spaghetti Squash and Tomato Bake

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Chicken Enchiladas in Creamy Avocado Sauce

So I have discovered Pinterest! One morning I found all these recipes and decided to try quite a few that week. The actual recipe comes from a site called girlichef.com. This was the first recipe we tried from Pinterest and turned out to be some really good enchiladas. As I have mentioned before, we really love Mexican food and we also enjoy avocados quite a bit so this was a good recipe for us. This was actually fairly easy to prepare but took a little while to make. It is worth the wait though. I followed the recipe exactly except for the poblano pepper which I could not find at the store. I used a whole rotisserie chicken that I shredded up for the mixture. We also garnished the enchiladas with avocado and salsa verde. Enjoy! The link to the recipe is as follows:

 

http://www.girlichef.com/p/recipes.html?recipe_id=6026827

 

Enchilladas

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Philly Cheese Steak Stuffed Peppers

Amanda and I are big fans of stuffed peppers.  She found this recipe on Pinterest and we had some friends coming over so we decided to try it.  She is not a fan of mushrooms so we did not put those in there but if it was just me I would be adding them for sure.  Slicing stuff up took some time but they were awesome.  Our friends brought a great item over so look for that recipe later.  This is just like a philly sandwich just without the bread.  We also increased the recipe a bit for some extra.

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic – Minced

Salt and Pepper – to taste

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.

Preheat oven to 400*

 

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese. 

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Enjoy!

philly peppers1

 

philly peppers2

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