Author: Mike

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Beef Stir Fry

Ingredients:

  • 1 pound beef sirloin strips
  • 2 Tablespoons extra virgin olive oil
  • 3 teaspoons minced garlic
  • 1/2 cup Worcestershire sauce
  • 1/2 cup soy sauce
  • 1/4 teaspoon ground ginger
  • 1/8 (or less) teaspoon cayenne pepper
  • 2 Tablespoons brown sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Agave nectar (or honey)
  • 1/4 cup water if necessary
  • 1 (15oz) can baby corn
  • 1/2 (14.5oz) can carrots
  • 1 (8oz) can water chestnuts
  • 1 boil-in-bag brown rice (or 1 package egg noodles)

Alternate:

  • 1/2 cup teriyaki sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce

Directions:

  1. Partially cook beef strips in olive oil; add garlic and lightly saute (don’t brown); add Worcestershire sauce, soy sauce, ginger, pepper, brown sugar, mustard, Agave and bring to a simmer.
  2. Add corn, carrots, and water chestnuts; heat through.
  3. Cook rice according to package directions; drain.
  4. Serve stir fry over rice or noodles.

1/2 rice and 1/3 stir fry = 756 calories

Bourbon Chicken

Ingredients:

  • 2 lbs. boneless chicken breasts, cut into bite-size pieces
  • 1-2 Tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1/4 teaspoon ginger
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 Tablespoons ketchup
  • 1 Tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce

Directions:

  1. Heat oil in a large skillet.
  2. Add chicken pieces and cook until lightly browned. Remove chicken.
  3. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
  4. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.
  5. Serve over hot rice.

Taco Chicken & Bean Skillet

Ingredients:

  • 2 lbs. boneless chicken breasts, cut into bite-size pieces
  • 1-2 Tablespoon olive oil
  • 2 garlic cloves, crushed Sautéed
  • 2 cans pinto beans
  • 1 can of mexican style corn (+1/4 can water)
  • 1/2 packet of taco seasoning
  • Salt and pepper to taste

Directions:

  1. Heat oil in a large skillet and sauté garlic.
  2. Add chicken pieces and cook until lightly browned.
  3. Add remaining ingredients, heating over medium heat until well mixed.
  4. Reduce heat and simmer for 20 minutes or until slightly thickened.
  5. Serve with sour cream or salsa.
24
Aug, 2018

Chicken Piccata

Ingredients:

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoons garlic
  • 1 teaspoon flour (optional)
  • 1/3 cup fresh lemon juice (double for more sauce)
  • 1/2 cup chicken stock (double for more sauce)
  • 1/3 cup fresh parsley, chopped

Directions:

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook until slightly brown on both sides. Add more butter/oil for each new batch of chicken. Remove chicken from heat when cooked.
  3. Once chicken is cooked and set aside, into the pan add the lemon juice, stock and garlic. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
  4. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously adding flour as necessary to thicken slightly.
  5. Pour sauce over chicken and garnish with parsley.

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