Chinese Chicken and Broccoli

I'm going to do my best to guess-timate my measuring for this recipe, since you might know that I rarely measure my ingredients when cooking. (Baking is another story).

I made this for dinner again the other night, and it comes out a little better each time I make it. (Practice makes perfect?)

It's definitely cheaper and healthier than getting take-out, but has a similar flavor. I obviously like it way more than take-out now too.

Ingredients: (serves 2)
-1lb. organic chicken breast or tenders, cut into bite-sized pieces
-1 bag of frozen organic broccoli 
-1 1/2 cups cooked rice

-Secret Sauce: (here's where the measurement guessing comes in)
  - about 1/4 cup low sodium soy sauce
  - 1/4 cup warm water mixed with a 1/2 teaspoon of cornstarch
  - about a tablespoon of ginger (I buy a jar to keep in the fridge)
  - a teaspoon of sugar
  - a teaspoon of ketchup
  - 1/2 tsp. mustard
  - 1 large clove of garlic (minced)
  - a dash of cayenne pepper

Directions:
Cook the chicken in sesame or coconut oil. Add the broccoli to the pan once the chicken is browned. 
Combine all sauce ingredients in a small bowl. 
When chicken and broccoli is done cooking, turn heat to low and add the sauce. Let it mingle for a few minutes before removing from heat and serving with rice. 
Top with sesame seeds if you're feeling fancy, and definitely use chopsticks. 

Enjoy!

Buffalo Chicken Wraps and Homemade Potato Salad

Happy Memorial Day! It is FINALLY beautiful here in New York and I am officially ready for it to be summer!

All this nice, warm weather puts me in such a good mood! 8-) It's one of the many reasons we're moving to Florida (in exactly one month tomorrow!) I can't wait to live in a place with amazing weather more than 3 months out of the year. That being said, I will miss summertime in NY - so far it's the only thing I can think of that I'll miss! (Except our friends and family, of course!)

In honor of this lovely 3-day weekend and my upbeat attitude, here are the recipes for our dinner tonight - Buffalo Chicken Wraps (made in the Crockpot), and Red Potato Salad.

The Chicken is EXTREMELY easy to make.

Ingredients:
- 2 chicken breasts (I used frozen organic)
- ~1/2 cup buffalo sauce (I used Sweet Baby Rays)
- thin cut carrot sticks and celery sticks
-tortillas
-lettuce
-blue cheese crumbles

Directions:
Place the chicken and sauce in the Crockpot for about 4 hours on high (if frozen). Shred the chicken with 2 forks and mix around in the sauce.
Build your wrap. You can add whatever you'd like, but I recommend a few carrot and celery sticks, a leaf of lettuce, and some blue cheese crumbles.

For the potato salad, you will need:
- 6 red potatoes, scrubbed and cut into chunks
- ~ 1 tsp. mustard
- ~1 1/2 tsp. white vinegar
- ~ 1 tsp. red wine vinegar
-salt and pepper to taste
- ~ 1/2 tsp. dill
- ~ 1/2 tsp. garlic
- ~ 1/2 cup plain greek yogurt (or mayo if your prefer)
- ~1/4 tsp. paprika (I used smoked)

Directions:
I'd be lying if I said I actually measured any of these ingredients (I rarely measure when cooking, but ALWAYS when baking). That being said, I gave you some approximations, but it's salad not rocket science, so feel free to add or subtract as you see fit.
First, cook the potatoes in just enough water to cover them, on medium-high for 20 minutes. As soon as they are soft when poked with a fork, they're done. Let the potatoes cool, or use cold water to cool them off. Make the sauce while they cool.
Mix all the remaining ingredients together. Then mix with the potatoes. Cool in the refrigerator for about an hour.

Chicken Tikka Saag

Today, I took the day off work to go to a doctor appointment, which I thought would mean I'd have the other 7 hours of my day to lounge around.
I was way off. Somehow, having a day off to relax suddenly turns into 'chore day'. #bummer.
So, I did laundry, cleaned, went to visit some old co-workers, went to my check-up appointment, aaaaaanndddd made Indian food in the Crockpot for dinner! :)

So here it is! My first attempt at making Chicken Tikka Saag (in the Crockpot)!
From what I understand, 'saag' means spinach and 'tikka' just means little pieces, so basically this recipe is chicken with spinach and some 'Indian' spices.

Ingredients: (Serves 2)
-1 large chicken breast (I used frozen)
-2 cups frozen chopped spinach
-1 cup chicken stock (which I made using 1 tsp. Better Than Bouillon + 1 cup water)
-1 small onion, chopped
-1/2 tsp. chili powder
-1/2 tsp. coriander
-1/2 tsp. cumin
-1/2 tsp. crushed garlic
-1 tsp. garam masala (which is an Indian spice mix)
-a few turns of the black pepper grinder (to taste)

Directions:
Throw everything in the Crockpot, (liquids and chicken first), then cover and set to low for about 8 hours. Shred chicken. Serve with rice.

*Notes* 
This is a very healthy dish, however that to me, makes it taste slightly less authentic in a way. Next time I make this, I might try using some olive oil or coconut milk, to give it a little creamy nudge.

Also, I'm just now realizing that this a very frugal meal to make, which is awesome! I'm thinking about adding price approximations to the meals I make from now on! :)

I hope you try this recipe! Enjoy!

Chicken and Vegetable Soup

I cannot wait until this school year is over and I actually have time to write thoughtful posts. For now, here is a recipe I made up for chicken soup in the crockpot. I used mostly organic ingredients (because that's what we buy when we can). It's actually a lot more affordable than people think if you shop at Trader Joe's (the only grocery store we go to because they are so awesome).

Give it a try tomorrow when it will some how be snowing ❄ in New York again...

Ingredients: 

1/2 an (organic) onion

1 TBS crushed garlic 

3 (organic) carrots

5 small (organic)potatoes

4 (organic) celery stalks

1/2 cup dried pinto beans

4 cups chicken stock

3 cups water

1/2 cup frozen (organic) corn

1/2 tsp. oregano

1/2 tsp. basil

2 bay leaves

1 (organic) chicken breast (2 if you want a lot of chicken)

salt & pepper to taste

Directions:
Scrub the carrots and potatoes with a veggie brush (I use one similar to this). Or peel them if you prefer. Rinse the celery. Chop the onion, celery, carrots and potatoes. Put the dry beans in the pot, then throw in the chopped veggies and corn. Put in the garlic and other spices. Put the chicken on top. Pour in the stock and water. (It should come close to the top but not TOO close. You can use less water if needed).
Set crockpot to low for 10 hours (or until veggies are tender). It took mine about 12 hours to be done because I used frozen chicken.


I like making dinners like this when I know I'll be at work all day anyway. I chopped everything the night before, put it in the pot, and then the BF poured in the liquid and turned it on in the morning before work. It was done when I got home!

Leave a comment if you think you'll try it or when you try it! :) Thank you!!