Summer dinners are blissfully easy. Who doesn’t enjoy a good bbq? All kids seem to love chicken and hot dogs, and pretty much anything served up with a side of fries will be devoured. Once it’s back to school and the grill is put away, dinner time becomes somewhat of a dreaded chore. Next time you are left with the question, “What’s for Dinner?” whip up one of these deliciously easy dinners and instead of worrying about meal planning, simply enjoy family time around the table!
Chicken Stir Fry with Mushrooms and Garlic Ginger Sauce
Chinese food is my favorite. There is something so comforting and exciting about digging into a plate of sizzling beef or crispy chicken coated with sauce. It’s usually not that healthy though, which is why I set out to create a dish that had the same good flavor as my usual favorites, but was lighter on the calories. This recipe is my new go to dinner when I am craving chinese at home
3 tablespoons oil
1 onion, diced
3 cloves garlic, diced
1 tablespoon ginger diced
1 tsp. chopped chili
1 lb. chicken breast cut into chunks
8 oz. sliced mushrooms
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1/2 cup water
1 tablespoons corn starch
In a small bowl combine the above ingredients and mix well to dissolve corn starch.
Heat a wok or frying pan with 1 tablespoon oil and sauté onion, ginger, garlic, and chili pepper until tender.
Add chicken chunks to pan and cook until no longer pink.
Once cooked, remove chicken and onions from pan and set aside.
Add 2 tablespoons oil to pan and sauté mushrooms until soft.
Add the chicken back to the pan and mix with the mushrooms.
Slowly pour sauce over chicken and mushrooms and stir together until sauce thickens.
Serve over steamed broccoli or rice.
*Tips & Tricks: If you don’t have fresh ginger you can use ginger powder instead. Just add it in the sauce. You can swap mushrooms for any of your favorite stir fry veggies!
Creamy Chicken Alfredo
1 box (12oz) of fettucini
1 lb. boneless, skinless chicken breasts
2 tablespoons of olive oil for cooking
1 package of mushrooms (6oz)
1 cube of Dorot’s frozen Alfredo sauce
1 3/4 cups of soy milk
1 tablespoon corn starch
1 tablespoon cold water
1/2 tsp. salt, black pepper, & garlic powder
1/4 tsp. nutmeg
Cook pasta according to directions on package.
While the pasta cooks, cut chicken breasts into small pieces.
Cook the chicken in a pan heated up with olive oil until no longer pink.
Remove from pan and set aside.
Cook mushrooms in same pan, adding more olive oil if needed.
Once mushrooms are tender, remove from pan and set aside.
Add the soy milk to the pan and the frozen cube of sauce.
Melt the Alfredo cube in the soy milk. Season with salt, black pepper, garlic powder and nutmeg.
Combine 1 tablespoon corn starch with 1 tablespoon cold water until smooth.
Slowly add it to the sauce mixture until blended, stirring constantly. Bring to a boil and allow to boil for a minute.
Once the sauce has thickened, add the pasta to the sauce with the chicken and mushrooms and stir together.
Quinoa Stuffed Peppers
1 cup of uncooked quinoa
2 cups of water
1 cup of corn
1 cup of black beans
1/4 cup of chopped cilantro
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
3 large red peppers
1 8oz. can of tomato sauce
1 cup of shredded cheddar cheese (optional.)
Combine quinoa and water in a pot. Bring to a boil, then cover with lid and simmer until water is absorbed. Fluff with fork and place cooked quinoa in a large mixing bowl.
Add the corn, black beans, cilantro, salt, pepper, and garlic. Mix well.