#weeknightsupper

A quick and easy Chinese dinner option, this Homemade Chicken Chop Suey is packed with colorful vegetables and tender chicken slices, all stir-fried in a delicious savory sauce. It's a perfect dish for a weeknight meal.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons vegetable oil. 1 cup sliced mushrooms. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 1 cup chopped broccoli florets. 1 cup sliced celery. 1/2 cup sliced water chestnuts. 1/2 cup sliced bamboo shoots. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken breasts and stir-fry until they are no longer pink and have some browned edges. Remove the chicken from the skillet and set aside. In the same skillet, add more oil if needed and stir-fry the mushrooms, bell peppers, carrots, broccoli, celery, water chestnuts, and bamboo shoots until they start to become tender but still crisp. Add the minced garlic and grated ginger to the vegetables and stir-fry for another 30 seconds until fragrant. Return the cooked chicken to the skillet and mix it with the vegetables. In a small bowl, combine soy sauce, oyster sauce, and red pepper flakes. Pour this sauce over the chicken and vegetable mixture. Stir-fry everything together for a few minutes until the sauce has coated the ingredients and they are heated through. Season with salt and pepper to taste. Serve the Homemade Chicken Chop Suey over cooked rice and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This One Pan Fiesta Rice Bake is a simple and flavorful dish that comes together easily in just one pan. Packed with vibrant vegetables, protein-rich black beans, and cheesy goodness, it's perfect for a quick and satisfying weeknight dinner.

Ingredients: 1 cup rice. 1 can black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 bell pepper, diced. 1 onion, diced. 1 jalapeo pepper, diced optional. 1 can diced tomatoes. 1 cup shredded cheese. 1 tablespoon taco seasoning. 1 1/2 cups vegetable broth. Salt and pepper to taste. Cilantro, for garnish optional. Sour cream, for serving optional.

Instructions: Preheat oven to 375F 190C. In a large oven-safe skillet or pan, combine rice, black beans, corn, bell pepper, onion, jalapeo if using, diced tomatoes, shredded cheese, and taco seasoning. Mix well. Pour vegetable broth over the mixture and stir to combine. Cover the skillet or pan with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes, or until rice is cooked and most of the liquid is absorbed. Remove from oven and let it sit for a few minutes before serving. Garnish with cilantro and serve with sour cream, if desired. Enjoy your delicious One Pan Fiesta Rice Bake!

Prep Time: 10 minutes

Cook Time: 40 minutes

This One Pan Fiesta Rice Bake is a simple and flavorful dish that comes together easily in just one pan. Packed with vibrant vegetables, protein-rich black beans, and cheesy goodness, it's perfect for a quick and satisfying weeknight dinner.

Ingredients: 1 cup rice. 1 can black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 bell pepper, diced. 1 onion, diced. 1 jalapeo pepper, diced optional. 1 can diced tomatoes. 1 cup shredded cheese. 1 tablespoon taco seasoning. 1 1/2 cups vegetable broth. Salt and pepper to taste. Cilantro, for garnish optional. Sour cream, for serving optional.

Instructions: Preheat oven to 375F 190C. In a large oven-safe skillet or pan, combine rice, black beans, corn, bell pepper, onion, jalapeo if using, diced tomatoes, shredded cheese, and taco seasoning. Mix well. Pour vegetable broth over the mixture and stir to combine. Cover the skillet or pan with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes, or until rice is cooked and most of the liquid is absorbed. Remove from oven and let it sit for a few minutes before serving. Garnish with cilantro and serve with sour cream, if desired. Enjoy your delicious One Pan Fiesta Rice Bake!

Prep Time: 10 minutes

Cook Time: 40 minutes

This One Pan Fiesta Rice Bake is a simple and flavorful dish that comes together easily in just one pan. Packed with vibrant vegetables, protein-rich black beans, and cheesy goodness, it's perfect for a quick and satisfying weeknight dinner.

Ingredients: 1 cup rice. 1 can black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 bell pepper, diced. 1 onion, diced. 1 jalapeo pepper, diced optional. 1 can diced tomatoes. 1 cup shredded cheese. 1 tablespoon taco seasoning. 1 1/2 cups vegetable broth. Salt and pepper to taste. Cilantro, for garnish optional. Sour cream, for serving optional.

Instructions: Preheat oven to 375F 190C. In a large oven-safe skillet or pan, combine rice, black beans, corn, bell pepper, onion, jalapeo if using, diced tomatoes, shredded cheese, and taco seasoning. Mix well. Pour vegetable broth over the mixture and stir to combine. Cover the skillet or pan with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes, or until rice is cooked and most of the liquid is absorbed. Remove from oven and let it sit for a few minutes before serving. Garnish with cilantro and serve with sour cream, if desired. Enjoy your delicious One Pan Fiesta Rice Bake!

Prep Time: 10 minutes

Cook Time: 40 minutes

A delicious and healthy stir-fry recipe featuring tender chicken strips, colorful vegetables, and a savory sesame sauce. Perfect for a quick and flavorful weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken breast, cut into thin strips. 2 tablespoons low-sodium soy sauce. 1 tablespoon toasted sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon red pepper flakes adjust to taste. 2 cups broccoli florets. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 2 tablespoons sesame seeds. 2 tablespoons green onions, chopped for garnish. Cooking spray or vegetable oil for stir-frying.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, sesame oil, and cornstarch in a small bowl. Put aside. A big wok or skillet should be heated to medium-high heat. Apply a light coating of vegetable oil or use cooking spray. To the skillet, add the minced ginger, garlic, and red pepper flakes. Stir-fry until fragrant, about 30 seconds. When the chicken strips are cooked through and beginning to brown, add them to the skillet and stir-fry for four to five minutes. After taking the chicken out of the skillet, set it aside. If necessary, add more cooking spray or oil to the same skillet. Add the carrots, bell peppers, and broccoli. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet along with the veggies and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. Add sesame seeds to the stir-fry and mix thoroughly. Garnish the stir-fried sesame chicken with chopped green onions and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and healthy stir-fry recipe featuring tender chicken strips, colorful vegetables, and a savory sesame sauce. Perfect for a quick and flavorful weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken breast, cut into thin strips. 2 tablespoons low-sodium soy sauce. 1 tablespoon toasted sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon red pepper flakes adjust to taste. 2 cups broccoli florets. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 2 tablespoons sesame seeds. 2 tablespoons green onions, chopped for garnish. Cooking spray or vegetable oil for stir-frying.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, sesame oil, and cornstarch in a small bowl. Put aside. A big wok or skillet should be heated to medium-high heat. Apply a light coating of vegetable oil or use cooking spray. To the skillet, add the minced ginger, garlic, and red pepper flakes. Stir-fry until fragrant, about 30 seconds. When the chicken strips are cooked through and beginning to brown, add them to the skillet and stir-fry for four to five minutes. After taking the chicken out of the skillet, set it aside. If necessary, add more cooking spray or oil to the same skillet. Add the carrots, bell peppers, and broccoli. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet along with the veggies and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. Add sesame seeds to the stir-fry and mix thoroughly. Garnish the stir-fried sesame chicken with chopped green onions and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and healthy stir-fry recipe featuring tender chicken strips, colorful vegetables, and a savory sesame sauce. Perfect for a quick and flavorful weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken breast, cut into thin strips. 2 tablespoons low-sodium soy sauce. 1 tablespoon toasted sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon red pepper flakes adjust to taste. 2 cups broccoli florets. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 2 tablespoons sesame seeds. 2 tablespoons green onions, chopped for garnish. Cooking spray or vegetable oil for stir-frying.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, sesame oil, and cornstarch in a small bowl. Put aside. A big wok or skillet should be heated to medium-high heat. Apply a light coating of vegetable oil or use cooking spray. To the skillet, add the minced ginger, garlic, and red pepper flakes. Stir-fry until fragrant, about 30 seconds. When the chicken strips are cooked through and beginning to brown, add them to the skillet and stir-fry for four to five minutes. After taking the chicken out of the skillet, set it aside. If necessary, add more cooking spray or oil to the same skillet. Add the carrots, bell peppers, and broccoli. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet along with the veggies and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. Add sesame seeds to the stir-fry and mix thoroughly. Garnish the stir-fried sesame chicken with chopped green onions and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and nourishing Paleo stir fry with tender chicken, fresh veggies, and cauliflower rice mixed in a flavorful coconut aminos sauce. This recipe, which is free of dairy, makes a delicious and speedy weeknight supper.

Ingredients: 1 head cauliflower, grated into rice-like texture. 2 tablespoons coconut oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 carrot, julienned. 1 zucchini, diced. 2 cups cooked chicken, shredded. 3 tablespoons coconut aminos. 1 teaspoon grated ginger. Salt and pepper to taste. Sesame seeds for garnish optional.

Instructions: Heat coconut oil in a large skillet over medium heat. Add diced onion and minced garlic, saut until fragrant. Add bell pepper, carrot, and zucchini, cook until tender-crisp. Stir in grated cauliflower rice and shredded chicken, cook for 5-7 minutes. In a small bowl, mix coconut aminos and grated ginger, then pour over the stir fry. Season with salt and pepper to taste, toss to combine. Serve hot, garnished with sesame seeds if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes