#hecticweeknights

Mongolian Ground Beef Stir Fry is a quick and flavorful dish with savory and slightly sweet notes. It's perfect for a busy weeknight dinner.

Ingredients: 1 lb ground beef. 1/2 cup soy sauce. 1/2 cup brown sugar. 1/4 cup water. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 2 green onions, chopped. 1 tablespoon cornstarch. Cooked rice, for serving.

Instructions: In a small bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes. Set aside. In a large skillet or wok, heat vegetable oil over medium-high heat. Add ground beef and cook until browned, breaking it into small pieces with a spoon. Remove excess fat from the skillet if needed. Add sliced onion and bell pepper to the skillet. Stir-fry for 2-3 minutes until they start to soften. Pour the sauce mixture over the beef and vegetables. Stir well to combine. In a separate small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the skillet and stir until the sauce thickens, about 1-2 minutes. Stir in chopped green onions. Serve the Mongolian Ground Beef Stir Fry over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Not only is this Paleo-friendly pressure cooker chicken recipe delicious, but it comes together quickly and with minimal effort. The flavorful sauce made with the herbs and lemon juice goes well with the soft chicken and steaming veggies. It's a filling and nutritious dinner that works well on hectic weeknights.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup chicken broth. 1 lemon, juiced. 2 cups broccoli florets. 2 cups cauliflower florets. 2 cups baby carrots.

Instructions: Season the chicken breasts with salt and black pepper. In the pressure cooker, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic. Saut for 2-3 minutes until fragrant. Add the seasoned chicken breasts and sear them for 2-3 minutes on each side until they turn golden brown. Sprinkle dried oregano, thyme, and rosemary over the chicken. Pour in the chicken broth and lemon juice. Stir to combine. Close the pressure cooker lid and set it to high pressure for 8 minutes. While the chicken is cooking, steam the broccoli, cauliflower, and baby carrots until they are tender, about 5 minutes. Once the pressure cooker is done, perform a quick release of pressure. Carefully open the lid and remove the chicken breasts. Serve the chicken over a bed of steamed vegetables and drizzle the cooking liquid over the top. Enjoy your Paleo Perfect Pressure Cooker Chicken!

Prep Time: 15 minutes

Cook Time: 8 minutes

A flavorful and nutritious family dinner that takes only ten minutes to prepare, this stir fry is full of vegetables. Ideal for hectic weeknights when you have to quickly prepare a delicious dinner!

Ingredients: 2 tablespoons vegetable oil. 1 pound boneless chicken breasts, sliced into thin strips. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup broccoli florets. 1 cup snap peas. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon honey. 1 teaspoon ginger, minced. 1 teaspoon cornstarch dissolved in 2 tablespoons water. Salt and pepper to taste.

Instructions: Heat the vegetable oil in a big skillet or wok over high heat. Cook the chicken slices for two to three minutes, or until they begin to brown. Add the ginger and minced garlic, stir, and cook for an additional minute. Add the onion, snap peas, broccoli, and sliced bell peppers. Stir-fry the vegetables for 34 minutes, or until they are crisp-tender. Combine the soy sauce, oyster sauce, honey, and cornstarch mixture in a small bowl. After pouring the sauce over the stir-fry, combine all the ingredients. Cook until the sauce thickens and coats the ingredients, about 2 more minutes. To taste, add salt and pepper for seasoning. Serve hot atop noodles or cooked rice. Savor your tasty and quick 10-minute stir-fry!

Prep Time: 5 minutes

Cook Time: 10 minutes