Lately I have been obsessing over this Jamaican Jerk Seasoning, that I found at my local Organic Grocery Store in the Bulk Section. I can’t get enough of this seasoning. So when I got a request to make Jerk Chicken for dinner last night, I had a great idea and then some how it turned into a Stir-Fry. Which happened to turn into a great accidental dinner. So here’s what you’re going to need……
4 Boneless Skinless Chicken Breast or thighs or 6 Tenderloins
4 teaspoons jerk seasoning (dry)
3 Tablespoons of grapeseed oil ( or oil of choice)
1/2 teaspoon of Sea Salt
(2) Frozen Veggies Blend Bags
1 Cup Quinoa ( or use rice)
2 Cups of water
1 tsp of minced garlic
2 tsp of basil chopped finely
Start by cooking your Quinoa
1 cup of quinoa thoroughly rinse into a pot with 2 Cups of water. At this point I add the garlic and basil and cook according to package instructions.
Now take your chicken and cut into bite size pieces and place in a resealable plastic bag. Add your jerk seasoning and salt. Shake and get every piece evenly coated.
Heat oil in 10-inch skillet over medium-high heat. Add chicken; stir-fry 10 to 12 minutes or until no longer pink in center. Add frozen veggies, stir-fry 5-8 minutes or until vegetables are crisp-tender.
Now it’s time to enjoy your meal.
Until Next Time,
I’ve been seeing Quinoa every where but I’ve been hesitant to try it. So I forced myself out of my comfort zone and picked some up at the grocery store. This small experience, further instilled the fact that trying new things can really be a great thing. Now onto the recipe.
4 Boneless Chicken Thighs
1 Cup of Quinoa
1/2 Cup of chicken stock
1 Cup of finely chopped carrots
1 Bag of frozen peas
4 cloves of crushed garlic
4 tsp of finely chopped
4 tsp of finely chopped basil
2 green onions finely chopped
1/2 Cup of frozen red, yellow and green peppers ( fresh if you prefer)
1/3 cup of amino acid ( or low sodium soy sauce)
1/3 Cup of Toasted Sesame Oil
1/4 tsp of cumin, onion powder, garlic powder and black pepper
Grapeseed oil or oil of choice
Cook your Quinoa according to package directions. Cook at 30 minutes prior to preparing your meal. (please note I use a 1Cup of Chicken Stock and 1 Cup of water an add 2 tsp of Cilantro, Basil and 2 crushed garlic cloves at the start of the simmering process). I like to flavor eveey element of my dish.
Next season your chicken on both sides with the cumin, onion powder, garlic powder and black pepper.
In a large pan on medium heat drizzle a few tsp of oil to pan sear your chicken thighs. Once fully cooked remove the chicken, allow it to cool and cut into small bite size pieces and set aside.
Clean your pan, so that you can scramble the eggs. Once cooked set aside in a bowl.
Now add a little oil to your pan. Add your peas, peppers, carrots, 2 tsp of basil, cilantro, garlic. Once fully cooked add your chicken, eggs, quinoa and green onions. Get everything evenly combined. Remove from the heat add your amino acid and sesame oil and mix to get everything evenly coated and distributed.
Now it’s time to enjoy your hard work.
Until Next Time,
In an effort to keep my life in some order. I decided to make a menu for the week. First up on the menu is Veggie Lo Mein. I will say I love this dish because it was very simple to make and so delicious. So let’s jump right in.
Lo Mein Noodles
1 Bag of frozen broccoli
2 C of carrots chopped
1/2 C of finely chopped yellow onions
2 C of white mushrooms
1/2 C of low sodium chicken stock
1/4 C of amino acid (low sodium soy sauce or )
2 cloves of garlic crushed
1/2 C of chopped basil
1/2 C of chopped cilantro
Cook lo mein according to package
Pour in your amino acid and chicken stock into the crockpot
Add your garlic, basil, cilantro, broccoli, carrots, mushrooms and onions
Set your crockpot on high for 2 hours
Add your lo mein noodles 10 minutes before the time is up.
Now the only thing left to do is enjoy. This is a great dish, where you can be creative an adapt the recipe to your needs.
Until Next Time,
I am always looking for interesting ways to make healthy things for my family. So here’s my latest success.
Oven fried zucchini. Ahhhh so good, this will now be in the weekly rotation. It’s quick, healthy and easy to make.
So let’s get cooking.
Pre-heat oven to 425°
1/4 tsp of the following
Paprika, black pepper, onion powder, garlic powder, sea salt
1 TBS of grape seed oil (or oil of choice)
Line a baking tray with parchment paper
Combine seasoning into a small bowl except the sea salt
Cut zucchini into desired style. No more than 1/4″ thickness
Place zucchini into a bowl, add oil and seasoning. Toss and get everything evenly coated.
Place evenly onto baking tray and let cook for 20-30 minutes.
Remove from the oven immediately salt and let cool.
Tada your all done.
Enjoy and until next time,
I have been wanting to make this dish for quite some time. This was a big hit and my family really enjoyed it. I am not a vegetarian but from time to time I like to make a nice and tasty vegetarian meal for my family. I am always looking for ways to get more veggies in. This was a BIG HIT………. So now it’s time to share. I hope you will enjoy this as much as my family an I did.
This recipe is for a 6 Qt or larger crock pot
- 2 pack of Helen’s Kitchen Veggie Ground
- 1 qt of vegetable broth
- 1 pack of frozen yellow corn
- 1/2 cup of peppers ( I use a frozen blend of yellow, red and green)
- 4 stalks of celery sliced
- 2 garlic cloves finely chopped
- 2 cans precooked beans of choice, rinsed and drained (white kidney beans and pinto beans were my choice)
- 3 of cans of diced tomatoes with liquid (I used one can of fire roasted and two cans of no salt added diced tomatoes)
- 1/2 cup of cauliflower puree
- 1/2 medium yellow onion, diced
- Green or Spring onion finely chop all of it
- 1 TBSP olive oil
- 2 tsp of chili powder, garlic powder, onion powder, smoked paprika, paprika
- 1 tsp of garlic and onion powder for seasoning veggie ground
- 1/2 tsp of black pepper, salt
- 1/4 tsp herb provence
- 1 teaspoon sugar, optional
Step by Step
In a non-stick skillet add olive oil , veggie ground and the 1 tsp of garlic and onion powder. Cook according to directions which will be for 4-5 minutes and set aside.
In the crock pot add diced tomatoes and the juices, vegetable broth, beans, cauliflower puree, celery, onion, peppers, corn, veggie ground, sugar and all the herbs and spices.
Mix well and cook on low for 8 hours or high for 4 to 6 hours. Stir Occasionally.
Garnish with Avocado
Enjoy & Happy Cooking
Until Next Time
It’s dinner time and I wanted an all in one dish.
The finished product
Dice your onions
Cut and season chicken
My veggies of choice
I like mine spicy so I add red pepper flakes and cayenne pepper…can you say ” HOT”.
One tipped I picked up for making any kind of fried rice is to use rice that has been cooked the day before. This prevents mushy fried rice.
To make this dish click here.
Hapyy Dining & Until Next Time