I make stir fry at least once a week, because it’s cheap, full of vegetables, cooks very quickly, and is absolutely delicious. I’ve tried a million different recipes, and I’ve found that a good stir fry is all about the sauce. Some people just add soy sauce until the meat and vegetables are well seasoned, but this way is so much better. You can serve it with rice instead of noodles, but the noodles soak up the sauce much better in my opinion.
This is an easy chicken curry that can be whipped up in the time it takes you to cook up some rice. If you can’t get your hands on Ajvar, just use a couple tablespoons of tomato paste and some dashes of hot sauce. I was out of jasmine rice so I served this curry with wild rice tonight. It was really good!
I can’t stand wasting food, so I thought it would be a good idea for this blog if I used certain recipes and made totally new dishes with it. That way, you know what all you could make if you made the recipe yourself and had tons of leftovers. Instead of force feeding your family the same meal two nights in a row, just give the leftovers a makeover. Chris said the salad could have used more fat, so if you agree, just add your favorite salad dressing. I personally have like 5 bottles of random unused salad dressings in my fridge at any time, so this recipe is also good for getting rid of that last bit of balsamic dressing you have in the back of your fridge.
I thought this dish would be way harder than it is, but it turned out to be pretty simple! I’d say the hardest part about this recipe is cutting the chicken breasts in half. I felt like I almost cut my hand a couple times, but I didn’t, so there! The only thing that might make this more delicious is to add cheese to the stuffing, but I didn’t have any. Since Chris and I are about to move, I thought it would be a good idea to attempt to clear out our pantry, so I’ll be cooking very simply for the next month. This recipe is great because it uses things I always have: frozen spinach, shelf stable heavy cream, bread crumbs, and egg. Turned out great!
Chicken Tikka Masala is a great week night dinner because it is good with tons of veggies and cooks up really quickly. To make it lower calorie, just switch the heavy cream for diet cream. To lower the cost of the ingredients, use chicken thighs instead of breasts, and use frozen veggies instead of fresh!
Chicken and dumplings is the ultimate soul food in my opinion. Absolutely nothing reminds me of southern home cooking more than a warm bowl of chicken and dumplings. But when you think of its structure, it’s only biscuit dough, broth, and chunks of chicken. How simple is that? The only part that might be intimidating is the biscuit dough, but believe me, anyone can perfect it. If it’s too dry, add milk. If it’s too wet, add flour. Should be sticky as hell. A fork to mix is best because it saves a lot of hand washing.
This recipe is really easy, fast, healthy, tasty, and low calorie. Any of the vegetables can be left out and sustituted for something you do have. To complete the meal, whip up some rice or a nice loaf of cornbread. Top with cheese, sour cream, chopped bacon, low fat yogurt, coriander, parsley, green onion or any combination! Continue reading