Ally's Sweet and Savory Eats: January 2013

Thursday, January 31, 2013

3 Quick, Easy Snack Ideas {all 4 Ingredients or Less!}

 
What a busy week!
 
With a snowstorm, work, dentist appointments and a taping for a cooking segment, this mama has been busy.
 
Oh, and did I mention I couldn't even get into my car this morning?  With the temps hovering around zero and the snow and ice covering everything, my doors were all frozen shut.  Just the greatest thing to start your day, when you've got two little ones to bundle up and get out the door.  Alas, the husband's truck saved the day...
 
But let's get to these snacks!
 
On Tuesday, I taped a cooking segment for WQAD and the Quad City Mom's Blog.  This is my third time doing this and it has been a learning experience, yet so much fun.  These ladies could not be more welcoming.
 
For the segment we focused on quick, easy and healthy snack options for your kids.  I brainstormed and came up with three...and I promise, adults will like these too!

 
This veggie dip is genius.  In a food processor combine 2 c. cottage cheese, 1 cup fresh spinach and 1/2 package of ranch seasoning mix {or use your own seasonings}.  Give it a whirl and that's it!  Use it as a dipper for carrots, celery, broccoli, cauliflower or baked chips.
 
This will stay fresh in the fridge for up to a week.  If it lasts that long....

 
I have to admit these homemade 100 Calorie Snack Packs are my favorite.  How many times have we reached into a bag of almonds or raisins and just keep eating?  Later realized we probably consumed way more calories than we first thought.
 
This is simple.  In small snack bags combine:  8 almonds, 1 T. raisins and 5 dark chocolate chips.  The combination of these 3 items equals 100 calories.
 
Having a few bags of these prepped and ready to go is perfect for when you are running out of the house or when your kids are asking for a snack for the 14th time that day {wait...or is that just me?}


 
My kids LOVE fruit.  To the point of where they'll eat so much of it, it makes them sick.  Not a bad problem to have I guess, but this dip at least changes it up a bit.
 
Only 4 ingredients people!  Combine 8 oz. of Greek yogurt {plain or vanilla}, 1 T. any nut butter {peanut, sunflower, almond, etc.}, 1 t. honey and a dash of cinnamon.  Give it a stir and that's it!  What's even better, is that if you buy the yogurt in individual containers, it can all be mixed right in that container.  Perfect for storage.
 
So what do you think of these snack ideas?
 
Before I leave....let's announce the winner of The Cherry on Top Boutique Giveaway!
 
Thanks to all who entered and love supporting small businesses.  The winner is....
 
Jana Smith-Seals!
 
Ah....my heart just lept when I saw she won!  My husband and I met her and her husband on our honeymoon's almost 7 years ago in Mexico.  We got married on the same day, her in Michigan and us here in Iowa.  We clicked the minute we started hanging out.  They even came to visit us here for a long weekend two years ago.  It is our goal to get to their house next.
 
Love ya Jana!  Cute little Zoe, will be getting a package soon!  

Tuesday, January 29, 2013

The Cherry On Top Boutique - GIVEAWAY!


I have long been a supporter of local small businesses.  When shopping, I love to visit quaint shops or purchase from home parties.  I just like giving back to those that I know are working hard and loving what they do.

I was recently contacted by Carly from The Cherry on Top Boutique here in Iowa.  She was a new follower of my blog and wanted to see if some of my readers {many moms with young children!}would be interested is some of her product.

For sure!


Now, I have to be honest here.  I have a 22 month old little girl whose hair is....well....let's just say in that in between stage.  She has the most beautiful blond locks in front, but it quickly turns to blond peach fuzz {that is a rat's nest most of the time} in the back.  Now matter what we do, it's a sight.

Actually the last few months, I've just given up, her hair looks crazy, but it kind of goes with her personality, so we just go with it.  It is until we head to reading group at the library and the other girls her age are already sporting cute pigtails that I wonder if her hair will ever grow and get out of this stage.

Anyway.

I have a feeling these cute hair pieces might make it look a little better???



Carly has agreed to give one reader {U.S. residents only} a $40 gift bag filled with hair headbands and clippies.  How cool is that?

Are you a mom?  An aunt?  A grandma?  Or just have a little one in your life that you know these would be darling on?

This is the GIVEAWAY for you!



So, this is how it works.  I'm giving you a TON of ways to enter and receive multiple entries.  So get commenting!  Just leave a comment for each entry.  I will pick a random winner this coming Thursday, January 31.

First mandatory entry:

Who is the little lady in your life you know these would just be adorable on?

Extra entries:
1.  Follow The Cherry On Top Boutique on Facebook.
2.  Follow The Cherry On Top Boutique on Instagram {tcotqc}.
3.  Follow The Cherry On Top Boutique's Blog.
4.  Follow The Cherry On Top Boutique's Online Store.
5.  Follow Ally's Sweet & Savory Eats on Facebook.
6.  Follow Ally's Sweet & Savory Eats on Twitter.

Good luck!

Sunday, January 27, 2013

Slow Cooker Chicken Fried Rice



To date, this is one of the best slow cooker dishes I've made.  It's in second place right behind the famous pulled pork sandwiches.

When I saw a version of this recipe over on A Year of Slow Cooking, I knew I had to make it.  We love anything Asian or Chinese and with all the ingredients on hand, it made it a very easy decision.  Really, just pulling the veggies out of the fridge that needed to be used up is half the fun.

I have a hankering for cleaning out my fridge.

You'd think I was a depression baby or something, as lately I let nothing go to waste.  It's kinda fun figuring out how to use up things.

Anyway...


I found carrots, broccoli, peas and mushrooms, but feel free to use any veggies you like {or are on the verge of death in your fridge}.

And yes, that is 3 tablespoons of butter sitting gracefully on top of the fried rice mess.  It is ONLY 3 tablespoons, so just get over it.  It makes it taste wonderful.  And unless you eat this whole stinking pot, you will not have swallowed that whole 3 tablespoons.


Slow Cooker Chicken Fried Rice
2 c. cooked brown rice
2 c. assorted vegetables
1 c. cooked diced chicken
3 T. unsalted butter
1 egg
1 t. minced onion
1 t. pepper
2 T. soy sauce
2 t. worcestershire sauce
drizzle of honey
sesame seeds, optional

Place all ingredients {including cracked, beaten egg} into a greased slow cooker and give it all a stir.  Cook on high for 1.5 to 2 hours, or on low for 3 hours, stirring halfway through.

Serve hot, garnishing with sesame seeds.


I've already got this on the menu again this week.  It was that good.  I thought I would have more leftovers but the husband gobbled it ALL up when he got home from work that next morning at 1:00 a.m.

I found the evidence all over the counter.

Friday, January 25, 2013

Buffalo Wing Wonton Bites


Superbowl snack time!

The big game is next Sunday and although we aren't huge fans of the 49ers or the Ravens, we still love football and think it is pretty darn neat two brothers will be coaching against each other.  That will probably never happen again.  Crazy.

I served these snacks up last weekend when I visited friends.  We gobbled them up quickly.  They are a cinch to make and require little clean-up.  And they can even be pre-made, so no assembling has to be required at the party house.

Easy enough, right?


Buffalo Wing Wonton Bites 
3 c. cooked, shredded chicken
1 c. wing sauce
1/2 c. ranch dressing
1 c. mozzarella cheese
36 wonton papers

In a bowl combine first 4 ingredients.  This can be done prior to, and just kept in the fridge until ready to assemble.

Using a large mini-muffin tin {mine holds 36}, spray each cup with non-stick spray.  Gently press wonton wrappers down into the cups.  Fill cups with the chicken mixture.

Bake at 400 degrees for 8-10 minutes, or until mixture is heated through and wonton wrappers are lightly brown and crispy.  Serve immediately.


Unfortunately I could make a meal out of these things.  I try and limit myself to 3....but that never seems to happen!
____________________________________

Well, today is a stay-at-home-day {as the little man likes to call it}, so we have a date with the library, sticker books, naps {we hope} and probably a little fighting here and there too.  Let's just be honest, the two of them don't ever go a whole day without some sort of spat.

Oh!

I keep forgetting to ask.  Am I the last person on the face of the earth to finally start watching Downton Abbey?  Oh lordy, I'm hooked.  I stayed up way to late watching my way through Season 1 last night.  Absolutely love that show.

What shows are you watching lately?

Wednesday, January 23, 2013

Lightened-Up Banana Bread Doughnuts


If a doughnut were healthy, this one would fit the bill.

Oatmeal, Greek yogurt, eggs, a wee bit of sugar and mashed bananas.

I'm pretty darn proud of myself.  The only doughnuts I've ever made, have been....well....very unhealthy....but very good too.  {I am not ashamed to admit that I like doughnuts}.



These are another simple and easy make ahead breakfast item you can whip together for your family.  They stay fresh for a few days in an airtight container and they'll last up to a month in the freezer.  Easy, peasy, for grab-n-go breakfasts!

Here we go.

Oh, and if you aren't privileged enough to have a doughnut pan, just put this batter into regular muffin tins.  It works all the same.

Lightened-Up Banana Bread Doughnuts
2.5 c. old fashioned oats
1 c. plain Greek yogurt
2 eggs
1/2 c. sugar
1.5 t. baking powder
1/2 t. baking soda
2 ripe mashed bananas

Preheat the oven to 400 degrees and spray doughnut pan or muffin tin with non-stick cooking spray.

Place all of the ingredients, including the bananas into a blender or large food processor.  Blend until oats are smooth and batter is combined.  Divide batter into muffin tins or doughnut pan, filling 3/4 full.  Bake for 15-20 minutes or until toothpick comes out clean.


There you have it folks! 

A somewhat healthy doughnut.

Hey, I tried.

Monday, January 21, 2013

Cheeseburger Chowder



This past weekend was spent cuddling newborns and having some alone time.  Mothers out there?  I completely, 100% recommend getting some alone time once in awhile.  Even if you are one of those people who is not a homebody, nor never likes to sit still.

Trust me, you can come out in the greatest of all moods, after you've just had some peace and quiet.  Our kids visited their grandparent's for the weekend.  This allowed me to spend all day Saturday with some great friends, cuddling and doting on their newly adopted baby.  It was pure bliss.

This also allowed me to read, cook, sit on the couch, watch some T.V, do laundry and clean....all in peace.  It was glorious!  Now, don't get me wrong, I missed the kids like crazy, but it was still glorious.


The husband and I also got to chow down on this chowder, for which he claimed was 'phenominal'.  And trust me, that is saying a LOT coming from him.  It filled us up for two lunches and two dinners, plus a hair leftover for another lunch.

When I asked my Facebook readers what they wanted to see next the most it was this Cheeseburger Chowder!  I mean really, a cheeseburger in a bowl, it cannot get better than that.

Unless you're a vegetarian.  Sorry.


Cheeseburger Chowder
1 lb. ground beef
1 large carrot, diced
3 large potatoes, peeled and diced
3 c. chicken broth
1/2 can Rotel
1 1/2 c. milk
2 c. cheddar cheese
4 T. butter
4 T. flour
1 T. minced onion
1 t. Italian seasoning
salt/pepper to taste

In a large stockpot, brown the ground beef.  Drain grease if needed.  Add in carrots, potatoes, minced onion, Italian seasoning, Rotel and broth and bring to a boil.  Reduce and simmer for 10-12 minutes or potatoes and carrots are tender.

Meanwhile in a medium saucepan, melt butter.  Sprinkle in flour, whisk to combine.  Cook for 1-2 minutes on medium high heat until bubbly.  Slowly pour in milk, continuing to whisk until thickened, about 5 minutes.  Add in cheese.  Once thick and cheese is melted, pour into stockpot mixture to combine all ingredients.

Serve immediately or allow to cool and store for later.


This is the Little Misses 'thinking look'.  I asked her if she'd like some chowder and she actually said "maybe Mama".

Geesh.  You just never know what is going to come out of her mouth.

But guess what?  She loved it.

Saturday, January 19, 2013

Stuffed Cabbage Rolls


It has taken me almost 7 years to make this dish.  Let me tell you a story.....

When I was fresh out of college, broke and working a bank teller job {hated it!}, I came across this dish.  See its crazy how life comes around, but I was working at a bank, in my parent's hometown {not my hometown}, which also happened to be the town my grandmother lives in to this day.  I was familiar enough with this town, having visited their my whole life.

So when my husband's {then boyfriend's} job took us there, it was kinda odd.  Anyway, I got this job that I hated, yet loved the people I worked with, and stayed with it until we up and moved again back to the town we both went to college in.  Confused yet?  To sum it up, we had a short 9 month stint in this little town.


One day while working the teller line, I saw one of the ladies in the back office bring back her lunch from the bar just down the road.  When she opened up the styrofoam container, I saw these delicious looking stuffed cabbage rolls.

I didn't grow up eating them, so frankly I don't even know how I knew they were stuffed cabbage rolls, but I did.  They looked really, really good.

Since this day 7 years ago, I have often thought of these stuffed cabbage rolls.  Every so often I'd think 'I should find a recipe for those'.  Well, I just never did.  For whatever reason.  Fast forward to last week and I finally made them.

Here's the kicker.  

Yesterday, that bar that introduced me to those rolls, burnt down to the ground.  That little town's anchor establishment caught on fire at 8 a.m. and was gone by noon.  It was sad watching the news last night seeing it up in flames.  I had been there often, my parent's had been there more times than they can count, and did I mention it also had a very popular reception hall?  All the weddings, graduations, parties, etc. for this year went up with those flames.


Gosh, it's kinda like I knew I needed to make this dish soon, before another 7 years passed me by.  Kinda eerie, huh?

Here's to that little town and their little bar.

Stuffed Cabbage Rolls
8 large whole cabbage leaves
1 lb. ground beef
1 c. cooked brown rice
2 cans tomato sauce
1 T. minced onion
1 t. garlic
1 t. pepper
1 t. red pepper flakes

Preheat the oven to 350 degrees.  Fill a large stockpot with water and bring to a boil.  Wash the head of cabbage and pat dry.  Carefully remove 8 cabbage leaves, trying not to tear them.  When water is boiling, add a generous amount of salt and drop in your first cabbage leaf.  Using tongs, submerge for 20 seconds.  When soft, remove from the boiling water and place on a paper towel.  Continue doing this until all leaves are partially cooked.  Take kitchen shears and cut out the stem on each leaf, leaving a small "V" in the middle of the leaf.

In a large skillet brown meat, adding in minced onion, garlic, pepper and red pepper flakes.  When meat is done, drain out extra grease.  Pour in 1/2 can of the tomato sauce and let simmer.  Add in cooked rice and set aside.

Pour the other half of the tomato sauce into the bottom of an 8x8 baking or casserole dish.  Taking one leaf, place 3 spoonfuls of meat into the center, folding up the sides and placing seam side down into the dish.  Continue until all leaves are used.  Pour the other can of tomato sauce over the rolled up cabbage.

Bake, covered for 45 minutes.

Thursday, January 17, 2013

Best. Ever. Cookie Bars. Period.

 
If I ever need a quick dessert to throw together, I make these bars.  Or in this case, a place to put leftover holiday M&M's in, instead of my belly.
 
Wait...I did eat one of these bars, so technically I did eat a few of those M&M's, but not nearly as many if they were just sitting in the cupboard looking at me.
 
I cannot remember where or when I got this recipe, or if I just made it up.  My memory is failing me.  What I do know is that, I made a small 8x8 pan of these a couple of weeks ago and they were gone within 24 hours.
 
The husband had a LOT to do with that, not me.

 
Unlike a typical cookie bar, these do not have any brown sugar in them, just regular sugar, so I think that is why they have such a light, airy taste to them.
 
By no means are these healthy.  You can eat these, if you want healthy.  There is butter and egg and chocolate....
 
And love.  I made these with love.  Just for you!
 
Best. Ever. Cookie Bars. Period.
1 1/4 c. flour
1/2 t. salt
1/4 t. baking soda
1 stick unsalted butter, softened
3/4 c. sugar
1 egg
1 1/2 t. vanilla
chocolate chips or M&M's
 
In a mixer cream together butter and sugar, then add in egg and vanilla to combine.  Sift in salt, baking soda and flour.  Fold in chocolate.
 
Place in a greased 8x8 baking pan.  Bake at 375 degrees for 18 minutes (until just slightly brown around the edges).  Allow to cool slightly, before cutting into bars.
 
__________________________________
 
This weekend the kids are heading to their grandparent's for some fun, while I go out and have some fun myself.  Friday night is dinner and drinks with some girlfriends, then all day Saturday I get to spend time with my oldest friends around, cuddling a newborn.  I cannot wait.
 
Then the kids come back on Sunday and we start all over again!


Have a great Thursday!

Tuesday, January 15, 2013

Lazy Day {Slow Cooker} Meatballs

Think homemade meatballs are hard?  Think again!
These slow cooker meatballs can be tackled by even the non-cook.

lazy day slow cooker meatballs (sweetandsavoryfood.com)

This post contains affiliate links for your convenience.

Talk about a lazy weekend.

Since our family had an incredibly hard day on Friday, we laid low most of the weekend.  The husband still worked, but we just tried to enjoy our time together as a family.

Yesterday, with us both home, we mutually decided on a 'family day'.  It was bone-chilling cold out, but we thought it would do us good to get out of the house and do something.  We loaded up the kids and drove to Iowa City.  Our first stop was to Petco, for some much needed and overdue toys for our golden retriever.  She needed some cheering up!

The kiddos LOVED seeing the baby kittens, frogs, hamsters, birds, turtles.....the list is endless.  We could have spent hours in there.  We then headed to lunch to one of our favorite Mexican joints.  You know, it's funny, both the husband and I commented on how well the kids behaved at lunch.  We rarely go out to eat, so when we do it is a huge treat for them.  I honestly think that is why they almost always behave so well at restaurants.

The trip ended with ice cream and this mom being brave giving both of them a vanilla shake in the backseat.  Let's just say it might have ended in tears for the little miss and me hunched over with baby wipes trying to clean up her mess.


lazy day slow cooker meatballs (sweetandsavoryfood.com)

We promptly came home, tucked in both kids for a late afternoon nap and both hit the couch ourselves.  I cannot remember the last time all four of us, napped at the same time.  It was delightful.

And to end the night with watching The Bachelor?  Perfect day.

Kinda like these meatballs.  Perfect.  They simmered away all day in this crock pot {my favorite!} so literally it required no work.

lazy day slow cooker meatballs (sweetandsavoryfood.com)

These little meat suckers are also being featured on the Quad City Mom's Blog today.  I contribute a couple recipes a month for them and somehow they have landed on the same day.  Double bonus!

Assemble these the night before or in the morning and you'll have a glorious meal at night.  So easy and simple!

And did I mention it will make your house smell fantastic?  All. day. long.

Lazy Day {Slow Cooker} Meatballs
1 1/2 lb. ground beef
1/2 lb. ground pork or pork sausage
1/4 c. Parmesan cheese
1/4 c. breadcrumbs
3 T. fresh parsley
1 egg, beaten
2 t. minced garlic
2 T. olive oil

Sauce {homemade or jarred sauce is fine too}
28 oz. tomatoes, drained
28 oz. tomato puree
1 t. dried basil
1/4 t. crushed red pepper
1/2 t. salt

1.  Combine meat ingredients and stir until just combined. Form into 24-30 meatballs, depending on size. 
2.  In a large slow cooker, combine all sauce ingredients, then add in meatballs. Cover and cook on low for 6-7 hours.
3.  Serve over pasta or on hoagie buns as meatball subs.


lazy day slow cooker meatballs (sweetandsavoryfood.com)

Day 2?  Because trust me, you'll have leftover meatballs.....turn them into meatballs subs.  Your family will love you forever.

Well, they better love you forever anyway.

Especially if you cook as much as I do. 

lazy day slow cooker meatballs (sweetandsavoryfood.com)


Sunday, January 13, 2013

Bite-Sized Oatmeal Breakfast Cupcakes


Do you ever get in a breakfast rut?  Day after day of eating the same old thing?  Lately, I've felt that way.  It was either boring cereal, a banana or eggs.

BORING.

Then one day all things changed.  I saw this recipe and thought 'I can do something like this'.  It was healthy and just looked fun.

Did you hear me?  These are healthy.  Yes, there is that scant dollup of Nutella on top, but you can change that.  See the original recipe called for mini chocolate chips and I didn't have any, so I swapped it for Nutella.  But, let's just think of all the possibilities - dried fruit, almonds, peanuts, coconut.  You could fill them with whatever you want.  Or just keep them plain.


There is no flour in this recipe, nor any dairy.  And guess what?  They taste great!  I promise you won't be missing out on anything.

This recipe makes 72 of these wonderful bite-sized morsels.  If you aren't into mini things, make them in regular muffin tins, which should yield around 24.

Either way - I did some math.  You see I figured if I had 4 of these every morning, that will give me 18 breakfasts.  Paired with a breakfast smoothie {ice, plain yogurt, fresh fruit, spinach, honey}I've got a well-rounded breakfast.



Once these bad boys cooled, I placed them all on the biggest cookie sheet I had and threw them in the freezer for about 15 minutes.  Once partially frozen, they all got placed in a large freezer bag.  This way they are easy to just grab-and-go.

You know, for those mornings it's crazy and we are all trying to get out the door.  Ever have those mornings?

Bite-Sized Oatmeal Breakfast Cupcakes
5 c. old-fashioned oats
2 1/2 c. over-ripe bananas, mashed
1 t. salt
2 T. pure maple syrup
2 1/3 c. water
1/4 c. oil {vegetable, canola or coconut}
2 1/2 t. vanilla extract
optional add-ins: Nutella, dried fruit, nuts, coconut, cinnamon, wheat germ, etc.

Preheat oven to 380 degrees.  Spray 3 mini-muffin pans or 2 large muffins pans {72 mini/24 large}.  In a large mixing bowl combine all wet ingredients and mix well.  Then add in dry ingredients until all combined.  Fill cups 3/4 full, then top with add-ins if desired.  

Bake for 15 minutes if using mini muffin tins, or 21 minutes if using large muffin tins.  Remove from oven and immediately remove from pans and place on a cooling rack.  Eat right away, or allow to cool and freeze for later.


On another note, I just want to say THANKS for all the emails, texts, tweets and facebook messages regarding our beloved dog Duke.  He was the greatest dog in the world and we are making a point to not forget him.

I'm sure he would have loved these cupcakes.

Friday, January 11, 2013

In Memory of Duke





Today has been rough.  This will not be a post about a recipe or my latest creation.  It will be a post about our family pet that we lost today.

I'm writing this because I know many of my readers are animal lovers and even if you are not I hope you can understand what love a pet can give to a family.

I remember the very first time I laid eyes on this little black lab.  My husband {then boyfriend} walked into the bank where I was working at the time carrying a round little ball of black fur.  He had been saying for weeks how he'd like to get a companion for our golden retriever.  I was against it.  At the time we were living in a one bedroom apartment and not yet married.

But of course, the husband didn't listen and brought him home.  Two weeks later he left for the police academy for 12 weeks.  This little pup and I had no choice but to become fast friends.  He was my buddy, along with our golden retriever who eventually started to like the little rambunctious guy.

Our Duke traveled with us through four different homes, many different jobs and the arrival of our children.  He was the happiest dog you would have ever met.  Like a typical lab, his energy level was huge.  At times I hated that.  At times I regretted getting him because it was a lot of work with two big dogs.  And now I am regretting even thinking that thought.

This is what I LOVED about Duke {or Dukie, as we liked to call him}.  I preferred walking him over our golden retriever because he never pulled on the leash.  He greeted us at the door like we had been gone for a year.  He would play catch for hours.  He loved water.  He'd swim all day if we let him.  He treated our kids like they were gold.  He was the best cuddler.

He was just perfect.

In the end, the last few months, although he just turned 8 this week, had gotten tough.  He had been suffering from constant diarrhea.  But, you know, his spirits were never down.  He acted like the same dog, so in a way I think that is why we tried to ignore it.  Medication after medication wasn't working.  Then this morning, after having him stay at the vet this past week in a controlled environment our vet told us there wasn't much more for us to do.

We could try exploratory surgery, only to probably find disease or cancer.  We couldn't do that to him.  So taking our turns this morning, the husband and I said our goodbyes.  It was awful.  He thought we came there to take him home.  He was so excited.

So today, has been filled with tears.  And what causes the most grief is that our kids miss him dearly and yet do not understand why he is gone.  Not to mention our golden retriever who looks incredibly lonely.  She lost her best friend.

So here's to Duke.  The greatest pet one could ask for.  He blessed us for 8 years and I'm sure is already blessing those up above.

We love you Duke.

Thursday, January 10, 2013

Honey Sriracha Stir-Fry

 
When I'm craving vegetables or when I know they've been lacking in my diet, I immediately think stir-fry.  It is my favorite way to eat veggies.  I like how those little green jems stay crunchy, yet a little tender.
 
I also like my veggies roasted or steamed. 
 
Boiled?  Yuck!
 
It reminds me of how they cooked vegetables back in the day.  On a pot, on the stove, soaked in water, making them lose all their flavor and texture.
 
Anyone else with me on this?


 
I saw a version of this recipe on Pinterest{Are you following me yet?} and knew I had to try it.  I love stir-frys that have both a sweet and spicy flavor.
 
Plus, marinating this chicken overnight is KEY.  Make it a priority to put this marinade together the night before you plan on making, it is what gives this dish its tastiness.
 
Oh, and cook up brown rice to serve this on. 
 
Have you switched to brown rice yet?

 
Honey Sriracha Stir-Fry
2-3 good sized boneless, skinless chicken breasts
1 large head of broccoli, cut into stems
cooked brown rice
dash of soy sauce
 
For the marinade:
1 T. honey
1 T. sriracha
1 t. mustard
1 T. water
1 t. brown sugar
 
Cut chicken breasts into bite-sized chunks and place into a large Ziploc bag.  Pour ingredients for marinade over chicken and toss to coat.  Place in the fridge overnight, up to 24 hours.
 
In a wok or very hot skillet, heat 1 T. oil.  Place chicken that has been marinating into hot skillet and cook, about 4-5 minutes.  Then add in broccoli and soy sauce, cover with a lid and let steam, about 3 minutes.  Continue to stir around coating chicken and broccoli in the sauce.  When done, serve over brown rice.



Make this tonight!

Oh wait, tomorrow....it needs to marinate.

So, a few recipes I have coming up for you:

  • The Best Cookie Bars.  Ever.
  • Lazy Day {Slow Cooker} Meatballs
  • 2 Great Healthy Breakfast Alternatives {for when you are on the go!}
Which one of these are you looking forward to the most?