Whether it’s cooking for your family and friends or eating dinner solo most of us can relate to the dreaded rush hour before meal time – those moments when all you want to do is eat and the thought of figuring out what’s for dinner is too overwhelming. These recipes will get you closer to feeding hungry mouths without further exhausting yourself.
Tofu Stir Fry
8 oz sliced mushrooms
12 oz extra firm tofu
¼ cup honey
¼ cup soy sauce
¼ cup water
1 tbsp cornstarch
Heat one tbsp of oil in a large frying pan.
Add mushrooms and cook until soft and browned.
Add cubed tofu to pan and let it get warm.
Add soy sauce and honey to pan and stir.
Combine cornstarch and water.
Move mushrooms and tofu to side of pan creating a well.
Pour cornstarch mixture in well and swirl over medium flame until sauce thickens.
Mix it all together.
Serve with chopped scallions.
Sweet Chili Chicken
I was craving sweet and sour chicken one night but wanted a dish that was lighter in calories and took less time to prepare. I had leftover baked chicken nuggets in the fridge and decided to heat them up with some sweet chili sauce thinned out with water. I got my fix without any fuss! Yup, it is that easy to prepare!
1 lb. boneless skinless chicken breast
1 cup corn flake crumbs
½ tsp. Montreal steak seasoning
½ tsp. salt
¾ cup mayonnaise
1 tsp. Dijon mustard
1 cup sweet chili sauce mixed with ¼ cup water
Combine corn flake crumbs, salt and pepper in a shallow dish.
Combine mayo and mustard in a large bowl.
Coat chicken with mayo mixture, then dip in the crumb mixture so it’s coated on both sides.
Place on lightly greased baking sheet and cook in oven on 350° for 25–30 minutes.
Once cooked, combine with sweet chili sauce.
4 sausages, diced or cut into coins
1 onion, cut into half moons
1 red pepper, diced
14.4 oz can of coconut milk
Sauté onions and peppers until tender, then add sausage.
Combine with coconut milk and eggs.
Place in pie crust and bake on 350° for about 30 to 45 minutes or until set.