Wow what a great weekend!
Friday we had an amazing dinner – the BBQ pizza pan I ordered for Nick finally arrived and I took advantage by making Thai Chicken Pizza.
That pizza was so incredible! I wish I had made two because between Nick, Mackenzie and myself we ate every last crumb.
I’ll be sure to share that recipe with ya’ll but first, we need to finish up the summer recipe series!
Today’s recipe isn’t really a recipe – just grill up some chicken and veggies -top with sauce and you’re done. The only reason I’m including this meal in the Ten Summer Meals in 30 Minutes or Less series is because it is such a staple at our house. If we need to make dinner in a hurry – stir fry. If we can’t decide what we want – stir fry. It’s just so easy and so tasty. I had to share.
Chicken Stir Fry
Prep Time: 5 minutes Cook Time: 15 minutes Serves: 3-4
- 2 Chicken Breasts
- 1 Package of Frozen Vegetables (look for one marked as either “stir fry blend” or “Thai vegetables” either will do)
- Stir Fry Seasoning Packet – I used SunBird which has no MSG
- 2 Tbsp Soy Sauce
- 1 Tbsp Olive Oil
- 2 Tsp Water
- Salt and Pepper to Taste
- Cut chicken into long strips. (any cut will work, we just do it this way because…we always have)
- Mix stir fry seasoning with soy sauce and water as directed on packaging.
- In a skillet, heat chicken over high heat until full cooked adding any desired salt and pepper.
- Add the entire package of frozen vegetables to the cooked chicken. Turn the heat to medium.
- Add the prepared stir fry seasoning to chicken and veggies.
- Reduce heat to low, cover and let simmer until veggies are completely heated.
You can serve the stir fry by itself – paired with either brown rice or white rice. Hint: when making white rice in a rice cooker add about a teaspoon of rice vinegar to the water, it helps keep the rice from becoming an ooey gooey mess and it really enhances the flavor. No matter what color rice – brown or white – be sure to rinse it thoroughly before cooking.
You can serve it as chow mein with noodles like these:
Simply prepare the noodles as directed by placing them into boiling water for 3 minutes – drain and add to your skillet of chicken and vegetables. Stir over a medium heat until well combined.
Even though Friday was pretty chill – dinner at home and hanging out with the kiddos, the rest of our weekend was pretty slammed. I didn’t take a whole bunch of pictures. Sometimes, I’m just not in the mood to be glued to my camera and this weekend was one of those times. I guess just use your imagination
We started out Saturday morning with a trip to the farmer’s market in Salt Lake.
From there, we headed to a blogger potluck in the park hosted by Janetha. It was nice to meet other women who are doing this same thing and even though I was a shy banana and didn’t talk to people nearly as much as I should have, I still had a really nice time. Of course, I enjoyed all the wonderful food that was there too!
After the potluck we headed back to Eden for a BBQ being held at our neighborhood pool by our HOA. It was nice to meet some of our neighbors as well as the guy who built the whole place. And the food, it was perfect!
It’s not too often you’ll find me excited about BBQ’d anything, but this chicken and these baked beans hit the spot!
The view here never gets old.
And it was nice having a live band – can they come every weekend?! I wouldn’t mind putting in a few laps in the pool accompanied by some great music.
The rest of our Saturday faded into oblivion as we put the kids to bed and decided to have a few adult beverages in the sunshine. Ya know what, sometimes it is really nice to just spend time with Nick and act like we used to back before we had kids. Can’t be grown ups all the time
Sunday was back to adulthood – finally dealing with our laundry and other cleaning tasks that I’ve been putting off. Our house isn’t really “dirty” but the clutter of toys, workout and sports gear gets a little out of hand at times. All is right in the world once more!
We also took the time to go out for a long ride with the kids in the trailer. We put in just over 20 miles along the Ogden River Parkway adjoining the Centennial Trail. I LOVE that trail with all of my heart. Winding path, some in the sun, some tree shaded, and lots of bridges as it follows the river from the mouth of the canyon down into the valley. Nick even did a few jumps where the trail meets up with the BMX park.
We had a great weekend! What were you up to?
Remember, we have four more days of the Ten Summer Meals! Here’s what’s left to cover:
Caprese Stuffed Chicken – Shoepeg Chicken Salad – Antipasto Pasta Salad – Mango Chicken Salad
See ya soon!