Name: Chicken and Rice Stir Fry
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 pound chicken breast (skinless, boneless); 14.4 ounces frozen peppers; 4 ounces canned mushrooms (drained); 1 cup brown rice (cooked); 3/4 cup low sodium chicken broth; 2 Tablespoons low sodium soy sauce; 1 Tablespoon honey; 1 teaspoon sesame oil; 2 teaspoons ginger root (grated); 2 garlic cloves (grated); 1/2 Tablespoon cornstarch

Chicken and Rice Stir Fry

September 14, 2021 by Dinner Tonight

This simple Chicken and Rice Stir Fry is an easy weeknight meal that will come together in less than 30 minutes! This is also a great recipe to get your kids involved in the kitchen and helping with dinner! There are lots of skills to practice for most age groups. Make this Chicken and Rice Stir Fry for Dinner Tonight!

Chicken and Rice Stir Fry

CourseMain Dish

Servings

4 servings

Servings

4 servings

Chicken and Rice Stir Fry

CourseMain Dish

Servings

4 servings

Servings

4 servings

Ingredients

1 teaspoon olive oil
1 pound chicken breast skinless, boneless
14.4 ounces frozen peppers
4 ounces canned mushrooms drained
1 cup brown rice cooked
3/4 cup low sodium chicken broth
2 Tablespoons low sodium soy sauce
1 Tablespoon honey
1 teaspoon sesame oil
2 teaspoons ginger root grated
2 garlic cloves grated
1/2 Tablespoon cornstarch

Servings: servings

Units:

Instructions

Wash hands and clean preparation area. Clean the rims of any canned food before opening.
Cut the chicken breasts into bite-size pieces, removing and discarding any fat.
In a small bowl, add in all sauce ingredients and stir until well combined and cornstarch is dissolved.
In a large skillet heat up olive oil over medium-high heat. Once hot, place chicken in the skillet and let brown for 2-3 minutes. Stir and let brown for another 2-3 minutes.
Add in the frozen peppers and mushrooms, cook covered for 5-7 minutes stirring once.
Remove covering and pour in the prepared sauce. Cook for another 5 minutes or until the sauce has thickened and the chicken has reached 165* Fahrenheit.
Serve 1/4th of chicken stir fry with ¼ cup brown rice.

Recipe Notes

Grilled Fruit Kabobs

July 9, 2021 by Dinner Tonight

Grilling weather doesn’t have to be set on BBQ. Add a water-filled fruit to the grill to add a new “flare” to your plate this summer.

Grilled Fruit Kabobs

Servings

6 skewers

Servings

6 skewers

Grilled Fruit Kabobs

Servings

6 skewers

Servings

6 skewers

Ingredients

1 teaspoon mint leaves
1 1/2 Tablespoons honey
2 Tablespoons water
3 cup watermelon diced
2 cup peaches sliced
3 cup cantaloupe diced
2 cup pineapple diced
1/4 teaspoon kosher salt
1 teaspoon mint leaves chopped

Servings: skewers

Units:

Instructions

Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
Using Path to the Plate fire and heat safety guidelines, prepare the grill.
Using a medium saucepan, simmer water and honey until combined. Infuse honey water by simmering with mint leaves for 1 minute. Remove mint leaves. Pour the liquid in a jar, and let infused honey water cool in the refrigerator.
Prepare sliced and diced fruit on 6 wooden or metal skewers. Grill for 30-60 seconds on each side.
Leaving fruit on skewers, use a basting brush to glaze over fruit. Sprinkle kosher salt and mint leaves over grilled fruit skewers.

Recipe Notes

Fruit Tacos

June 8, 2021 by Dinner Tonight

Let’s twist-up this Taco Tuesday with some Fruit Tacos! An impressive taco to build, this recipe can be an appetizer, a snack, or a refreshing dessert.

Fruit Tacos

Servings

5 servings (2 tacos)

Servings

5 servings (2 tacos)

Fruit Tacos

Servings

5 servings (2 tacos)

Servings

5 servings (2 tacos)

Ingredients

1 large avocado sliced
1 pieces seedless cucumber cut into matchstick
2 cups watermelon cut into matchstick pieces
10 jicama tortillas
2 Tablespoon lime juice
1 teaspoon honey
1/4 teaspoon chili powder
1/4 cup cilantro chopped

Servings: servings (2 tacos)

Units:

Instructions

Wash your hands and preparation area. Rinse all produce before slicing.
Prepare your avocado, cucumber, and watermelon by slicing into matchstick pieces, or julienne cut.
Evenly layer 2-3 pieces of avocado, cucumber, and watermelon in the middle of the jicama tortilla.
In a small bowl mix freshly squeezed lime juice, honey, and chili powder till well blended.
Drizzle a small amount over each tortilla and sprinkle cilantro.

Recipe Notes

Sweet & Spicy Cauliflower

October 26, 2020 by Dinner Tonight

This sweet and spicy recipe is the perfect starting point to get cauliflower on the menu!

Sweet & Spicy Cauliflower

Servings

Sweet & Spicy Cauliflower

Servings

Ingredients

5 cups cauliflower florets
2 Tablespoons honey
2 Tablespoons sriracha
2 Tablespoons olive oil
1/2 Tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Servings:

Units:

Instructions

Preheat oven to 400º and lightly grease a baking sheet.
In a large bowl combine cauliflower and other ingredients. Mix until the cauliflower is coated evenly.
Pour the cauliflower mixture onto the baking sheet and place in the oven.
Bake for 30 minutes or until cauliflower is tender.

Recipe Notes

Beet and Carrot Salad Roasted

August 10, 2020 by Dinner Tonight

A delicious and beautiful salad high in antioxidants and fiber. The roasted beets and carrots blended together make this a great side salad or can be topped with grilled fish or chicken to make a perfect meal.

Beet and Carrot Salad Roasted

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Beet and Carrot Salad Roasted

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

Salad

3 cups fresh beets thinly sliced about 3 medium
3 cups fresh carrots thinly sliced about 3 large
2 tablespoons olive oil divided
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
2 cups shallots peeled and quartered
1/4 cup unsalted raw shelled pumpkin seeds (pepitas)
6 cups chopped kale stems removed

Dressing

2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon dijon mustard
1/2 cup reduced-fat feta cheese

Optional*

1/4 cup dried cranberries

Servings: 1 cup servings

Units:

Instructions

Preheat oven to 425 degrees F. Wash hands, counter tops, and fresh produce thoroughly. Thinly slice beets and carrots, place on a baking dish. Pour 1 Tbsp. of olive oil over beets and carrots, sprinkle over with salt, pepper, and garlic powder, mix well to combine. Place in oven and roast for 10 minutes.
Carefully remove baking dish from oven and top with quartered shallots and pumpkin seeds. Slowly blend vegetables and seeds together and return to the oven for 25 minutes.
In the meantime, place rinsed chopped kale in a large salad bowl. Drizzle 1 Tbsp of olive oil over kale and massage oil into the leaves with your hands. Massage for 3-5 minutes until leaves are bright in color.
In a smaller bowl, combine the lemon juice, honey, and Dijon mustard. Set aside.
Remove vegetables from the oven and let cool for 5-10 minutes. Place vegetables over the kale, top with feta cheese and drizzle dressing over. Toss well and let sit for 15 minutes for flavors to blend

Recipe Notes

Salad keeps well in the refrigerator for 1-2 days without the feta cheese. If making for a next-day meal, top with feta before serving. Try making these other recipes to top on this salad and make a complete meal.

Orange and Ginger Salmon

Multifunction Cooker Frozen Chicken Breast

*Optional ingredients are not included in the nutrition facts label. If added, they will change the nutritional information.

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