Easy Meals recipes to share

Dan380Chef2020
Dan380Chef2020 Posts: 3 Member
in Recipes
Mango & Pineapple Stir-Fry

Mango Pineapple Chicken Stir-Fry

Ingredients
• 2 tablespoon sesame oil divided 1 and 1
• 1-pound boneless skinless chicken breasts cut into 1/2-inch pieces
• 1 Tbsp Salt
• 2 tsp Black Pepper
• 1 tsp Garlic Powder
• 2/3 green bell pepper cored, seeded and thinly sliced
• 2/3 red bell pepper cored, seeded and thinly sliced
• 1 med Red Onions Sliced Thin
• 1 Jalapeno
• 2 Tbsp minced garlic
• 4.25 Tbsp minced ginger
• 6 Oz Pineapple juice
• 8 tablespoons Brown sugar
• 5 tablespoons soy sauce
• 5 tablespoons rice vinegar
• 3 tsp Sriracha
• 4 tablespoon cornstarch
• 15 oz. fresh mango salsa fresh deiced (if not available add 1 Jalapeno, ½ red onion, ¼ cup lime jc. To 2 cups mangos diced)
• 2 Tbsp Sesame Seeds
• 3 each 4 Tbsp - chopped green onions
Instructions
1. Heat the oil in a large pan (wok) over medium high heat.
2. Place the chicken in the pan in a single layer. Season with salt and pepper and garlic powder. You may need to cook the chicken in batches.
3. Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken if needed. When chicken is done remove it from the pan and set aside.
4. Heat second oil. Add the Onions to the same pan used for the chicken. Cook until tender add all the peppers to the pan with the onions. Then add the mango salsa.
5. In a small bowl, whisk together the garlic and ginger, sugar, soy sauce, rice vinegar, Sriracha, pineapple juice and cornstarch.
6. Add the chicken back to the pan.
7. Pour the mixture over the chicken and vegetables and bring to a boil then simmer.
8. 5 minutes or until sauce has just thickened.
9. Stir in the sesame seeds and green onion
10. Heat to 165 and serve.

Recommend Coconut Lime rice to go with

Coconut Lime Rice
1 Tbsp butter
1 cup with rice
1/4 cup sweetened coconut toasted
1 3/4 cup water
1/4 Lime Juice

Melt butter. Add rice and toast till brown. Add liquid stir. Boil, lower to simmer. Add coconut and simmer 20 min until done

Replies

  • 99ccsoftball
    99ccsoftball Posts: 3 Member
    Hidden Veggie Mac & Cheese:

    ingredients:
    1 lb elbow macaroni
    1/2 cup water
    1 cup cauliflower florets
    1 cup butternut squash, diced
    1 cup carrot, sliced
    2 cups milk
    2 cups cheddar cheese, shredded
    4 oz cream cheese

    directions:
    1. Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender
    2. Add everything into a blender, including cooking water, and blend until smooth
    3. Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth
    4. Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes
    5. Enjoy!

    CHANGES I MADE: when cooking noodles, added a little bit of olive oil

    full credit to Tasty:)
  • gallicinvasion
    gallicinvasion Posts: 1,015 Member
    Copycat peanut butter cup smoothie (tropical smoothie cafe):

    2 to 3 frozen coffee cubes
    60 ml 2% milk
    32 g frozen banana
    32 g peanut butter
    4 g unsweetened cocoa powder
    1 g instant espresso powder

    Blend til desired consistency. Makes 1 small smoothie, approximately 260 calories. Enjoy!

  • gallicinvasion
    gallicinvasion Posts: 1,015 Member
    Red beans and rice:

    Start four servings of rice (in chicken broth with a tiny bit of butter if desired) going on the stove.

    Dice a yellow onion, some garlic, some bell pepper, some celery, a small hot pepper if you have it.

    Set out onion powder, salt, and pepper, to season your dish as you build it.

    Heat some olive oil (medium, but on the high side) in a large pan on the stove. Once shimmering, toss in the veggies, season, and cook til softened. Stir in two cans of kidney beans with the liquid, a good tablespoon of hot sauce, and season again. Reduce to low and simmer while the rice finishes up (at least 20 min to let flavors meld).

    Once the rice is done, fluff it and fold it all together with the beans. Taste and season again.

    I like to top this with fresh chopped cilantro and more hot sauce. Last week I had jalapeño chicken sausage, so I sliced that into coins, browned it on the stove, and threw it on top of the rice and beans.

    Super easy and really delicious.
  • mellowkate
    mellowkate Posts: 32 Member
    This is one of my faaaavorites to make! Mexican quinoa in one pan.

    Saute jalapeno and garlic for a minute then add (all at the same time): 1 cup of quinoa, 1 cup of stock, 1 can of corn, 1 can of black beans, and 1 can of fire roasted tomatoes. Season with some cumin and cayenne. Simmer until quinoa is cooked through and top with lime juice and avocado -- I like to add a dollop of light sour cream, too.

    https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

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