Happy Tuesday everyone!
Today I wanted to hop on here for a quick post to share a new recipe that I tried on Saturday. I am trying really hard to not waste food. I had a half a head of cabbage in my fridge from New Year's Day that needed used up and I wasn't sure what to do with it. While searching online, I found a recipe for this easy chicken and cabbage stir-fry that sounded yummy. I decided to make it on Saturday, as I knew that the boys probably wouldn't like it. They were at their father's house.
It is super easy and quick. Rebecca commented on how it didn't seem to take me that long to make it. Honestly, the hardest part was cutting up the chicken and veggies. I did deviate a little and add a sliced up carrot to the recipe as well. Also, I served it over rice. I will definitely be making it again!
The original recipe can be found here at Salt & Lavender.
If you make it let me know how you like it!
Anyone have any other easy recipes that they think I should try? Please share if you do!
Glad to see you are blogging again. You seem to be doing a great job taking care of yourself and children.
ReplyDeleteMy family likes tuna casseroles sans peas, which, while not healthy, is pretty easy. I also rediscovered a quick chicken meal that the kids used to request regularly: boneless, skinless breasts, (thin works best) in a 9x13 dish. In another bowl whisk salsa or picante sauce, (we have home canned salsa, medium hot, takes about two cups, more if you prefer) and tablespoon or so of prepared mustard, (I have left this out before) and extra cumin. (If using commercial salsa I add a lot more cumin. No measurement, use your preference. You can add taco seasoning if you like too.) Bake at 350 degrees. I have served it with Spanish rice, and canned refried beans. Other times with just a salad. It’s an “I have no idea what to cook and even less desire to do so” meal. Leftovers make great enchilada filling…I just dice the leftover chicken, add grated cheese and sour cream, leftover sauce from the pan, and perhaps more salsa if needed, roll in tortillas, place “seam side” down in 9x13 pan, spoon either enchilada sauce (I make my own) or more salsa on top, put in a 9x13 dish, cover with foil and bake at 350.
ReplyDeleteI am sorry I don’t have a recipe link…they are just handed down methods, from wiser women than me! Your recipe sounds delicious! As I have a head of cabbage in the refrigerator, I may have to try it!
-Meg B.