Thai Stir-Fry

I love eating at the Chinese or Japanese restaurants in mall food courts.  I also love that they are usually the exact same foods at each place…I just choose the one with the shortest line.  This recipe was inspired by a craving for some of that mall food.  My guess that it is much healthier when cooked at home, which is always a bonus.

Thai Stir-Fry

Thai Stir-Fry (Serves 4)

You will need:

• 2 chicken breasts, thawed and cut into 1-inch chunks
• 2 Tbsp Olive Oil
• 1 Whole Red Onion, Sliced into thin strips
• 2 Whole Red Peppers, Sliced into thin strips
• 1 Cup Pineapple Chunks, Fresh or Canned
• 1/2 Cup Thai Sweet Chili Sauce
• 1 Bunch Lo Mein Noodles

Directions:

1. Cook Lo mein noodles according to package directions.  Rinse with cold water and set aside.
2. Heat one tablespoon olive oil over medium high heat in skillet or wok.
3. Add the chicken to hot olive oil and cook until no longer pink in the middle.
4. Remove the chicken from the skillet or wok and set aside.
5. Heat the remaining olive oil in the skillet or wok.
6. Stir-fry onion and red pepper slices for 2-4 minutes, stirring constantly so they don’t burn.
7. Reduce heat to medium low and add pineapple chunks and Thai Sweet Chili Sauce.
8. Stir for 2 minutes before adding the grilled chicken and Lo mein noodles.  Stir to coat with sauce.
9. Remove from heat and serve.

Burrito Bowls

Need a quick and easy dinner?  This is just about as quick and easy as it gets.  We found that we were spending every Friday night at a restaurant that shall remain nameless.  Hint: it starts with a “Ch” and ends with an “ipotle.”  I can’t resist their chips and guac!

Unfortunately, it was eating into our monthly budget more than we wanted it to, so I had to come up with an alternative so that I could still get one of my favorite meals at least once a week.  This meal is so quick and cheap that I have made it more than once a week recently. Sorry, hubby!  I have to live without the chips and guac when I make it at home, but that is better for me anyway.  Maybe I’ll make PW’s Grilled Corn Guacamole soon to compliment this meal.

The toppings on the list below are just suggestions.  If you have favorite items that you put on your burritos at home, switch them out to your heart’s content.  No one will judge you…

Burrito Bowls

Burrito Bowls

You will need:

• 4 chicken breasts, thawed
• Rice (I use Southwest Instant Rice)
• Black Beans
• Pico de Gallo
• Shredded Cheese
• Sour Cream

Directions:

1. Grill the chicken with your favorite seasonings and slice into thin strips.
2. Cook the rice and beans.
3. Place rice, beans, and chicken in bowls.
4. Layer with additional toppings and serve.

Naan Pizza

Finding quick dinner ideas (that I will eat) is sometimes difficult.  I have gotten pretty good at creating meals on short notice…mostly because I am a finicky eater and change my mind about food frequently.  I’m not even sure how this dish was discovered, but it has definitely been added to Velez Family Menu. We discovered Naan on a trip to an Indian restaurant with LaurenO.  Naan is traditional Indian flat-bread.  I didn’t think I would like Indian food, but I am now hooked on Chicken Tika Masala.  Yum!  After finding Naan in the grocery deli section at Reasor’s, I soon started finding other uses for it.  That’s how Naan Pizza was introduced into our weeknight selection of meals.  The great thing about this recipe is that you can add your favorite toppings.  Don’t like olives?  Leave them off.  Want extra pineapple?  Go for it!  You can be as creative or dull as your heart desires…all in a matter of about 30 minutes, start to finish.

Margarita Pizza and Chicken/Pineapple Pizza

Half and Half of Each Pizza

Naan Pizza

You will need:

• Naan (one piece for each person)
• Olive Oil
• Toppings (Suggestions: Pizza Sauce, Cheese, Tomatoes, Basil, etc.)

Directions:

1. Heat oven to 400°.
2. Place Naan on cookie sheet and brush lightly with olive oil.
3. Add toppings.
4. Place on center rack and bake for 15 minutes.
5. Remove from oven and let cool for 2-3 minutes before cutting and serving.

Sweet and Spicy Grilled Chicken

We have been eating lots of BBQ this summer.  Most of our grilling happens inside because it is 3000° outside in Oklahoma right now, so this recipe gets us a quick fix but doesn’t force us to stand outside in the heat.  We are wimps when it comes to this kind of heat.  If our A/C ever goes out, we’ll be in big trouble.  But…this Sweet & Spicy Grilled Chicken has just the right amount of heat.  It goes great on little slider sandwiches, but it is just as good on its own.  We used chicken breast tenderloins, but they can easily be substituted for full size chicken breasts.

Sweet & Spicy Grilled Chicken

Sweet & Spicy Grilled Chicken

For the Marinade:

• 6 Chicken Breast Tenderloins or 4 Chicken Breasts, thawed
• Juice of 1 Lime
• 1 Tablespoon Garlic
• 1 Teaspoon Sea Salt
• 1/2 Teaspoon Pepper

For the Glaze:

• 1/3 Cup Honey or Agave Nectar
• Juice of 1 Lime
• 1 Tablespoon Sriracha or Hot Sauce

Directions:

1. For the marinade, combine the lime juice, garlic, salt and pepper.  Pour into a gallon size Ziploc bag and add the chicken.  Shake to coat and place in the refrigerator for 1-2 hours.
2. Remove chicken from marinade and grill over medium heat until center is no longer pink.
3. While the chicken is cooking, mix together all of the ingredients for the glaze in a small bowl.
4. Turn the heat to low and baste each side with glaze.
5. Serve on toasted rolls or as a stand-alone dish.

Source: Slightly adapted from Weber’s Way to Grill.