Cheater's Stir Fry

Here is my first easy-peasy but totally delicious meal. I made it in about 15 minutes with minimum prep work and not many ingredients.

Joey loves chinese food takeout. I like it too, but of course it always makes me feel meh afterwards. Plus, our total usually comes to $20 combined, and that adds up over time. So here is my version of Teriyaki Chicken Stir Fry.

Ingredients:
- fresh boneless skinless chicken tenderloins
- soy sauce
- olive oil
- Steamfresh vegetables
- Uncle Ben's Ready Rice

First, the chicken breast needs to marinate in a sauce of equal parts soy sauce and olive oil. I usually eyeball my measurements, smell and taste the sauce and amend as needed. 15-30 minutes is enough time for the marinade to do its thing.

Cut up the chicken into bite size pieces (using kitchen scissors makes this way simple) and stir fry with the marinade sauce.


While that is cooking, start your veggies. I found this Birds Eye Steamfresh mixture to be perfect. Just pop the bag in the microwave for 5 minutes and you are good to go.


Before adding the steamed veggies to the wok, make sure your chicken is just about done. Then add the veggies and a bit more soy sauce + olive oil.


While the veggies and chicken mingle, start your rice. I used a packet of Uncle Ben's Ready Rice in roasted chicken (it was the only flavor I had on hand), but they do have a teriyaki flavor as well. 90 seconds in the microwave and you have rice! I am also a fan of Trader Joe's 3 minutes microwaveable rice. So yum!

When the rice is done, throw it into the wok with everything else. Let it get a bit of sauce before you ring the dinner bell.


YUM!


Now if I could only find an easy way to make crab rangoon...

Collecting recipes

The thought of becoming a new momma sends all kinds of emotions through me. Of course I am smitten over the idea of having a baby to snuggle, especially a baby that is 1 part me, 1 part Joey and 100% adorable. I’m anxious for the long nights that we will be having and the sleep deprivation that is eminent. I’m excited to see her personality explode as she grows up. I’m trying not to think about labor and delivery. And I am nervous to fill the role of “Mom”. Not the “give advice part” (I freely give advice to anyone who listens) or the “kiss the booboo” part.

I am nervous about one part of the traditional idea of what a “mom” is and does: she cooks. My mom makes a mean pot roast and pot of pinto beans. And when I smell these things cooking in the crock pot, it is home. So the other week I tried my hand at pot roast. It was so delicious and insanely easy. And the leftover pot roast made two more meals for us: wimpy burritos, and hamburger helper. So, now I am on the lookout for more easy peasy recipes that I can pull together without much prep work, taste amazing, and are good for at least lunch the next day. That should be the requirement for any recipe in a Mom’s cookbook, right?