Spicy Peanut Chicken

This recipe from Betty Crocker is very simple, and pretty yummy! I keep forgetting to take pictures when I'm cooking lately, so I do not have a picture for you - but you can see it on the Betty Crocker website (just use the link above).

Give it a try!


Ingredients
1/4 cup chicken broth (from 32-ounce carton)
1 T cornstarch
1 T sugar
2 T soy sauce
1 T white vinegar
1/4 t ground red pepper (cayenne)
1 T vegetable oil
1 lb boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 t grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

Instructions

Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper seasoning; set aside.

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.

Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Verde Chicken

This recipe is a part of a meal prepping post (original recipe from this website). If you're interested in meal prepping, you can find the grocery list and the full set of recipes using the link above.

Ingredients:

• 6 boneless skinless chicken thighs (I used chicken breast)
• 2 chicken bouillon cubes
• 1/2 tsp cumin
• Juice from 1 large lime (or 1-2 Tbsp)
• 3 cloves garlic, minced or pressed (or 1 Tbsp jarred minced garlic)
• 1/4 cup fresh cilantro (measured prior to chopping), chopped finely
• 12 oz. green tomatillo salsa

Instructions:

• Place chicken thighs/breasts in the bottom of the slow cooker.
• Add all other ingredients on top.
• Cook on high for 4 hours (or medium for 6, low for 8).
• Break apart chicken and serve however you'd like (in tortillas, over rice, with tortilla chips).

Zesty Orange Chicken

This recipe is a part of a meal prepping post (original recipe from this website). If you're interested in meal prepping, you can find the grocery list and the full set of recipes using the link above. This recipe is pretty delicious. So much so... that I forgot to take any pictures. So you're just going to have to trust me.

Ingredients:

• 2 boneless skinless chicken breasts, cubed into 1" pieces
• 1/2 cup orange juice concentrate
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 Tbsp seasoned rice wine vinegar
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 2 cloves garlic, minced or pressed (or 1 heaping tsp jarred garlic)

Day of Ingredients:

• 3 Tbsp corn starch
• 1/4 cup water 
• Sesame seeds
• White rice

Crock Pot Instructions:

• Chop chicken into 1" cubed pieces.
• Place all ingredients in the slow cooker except the water and cornstarch.
• Cook on high for 4 hours.
• In a small sauce pan, mix water and cornstarch together until well blended.
• Add 1/2 cup of the liquid from the slow cooker and heat on medium, whisking often.
• Once it bubbles and thickens, add it back to the slow cooker and mix.
• Let it cook for another 15 minutes and serve over rice and top with sesame seeds.

Instant Pot Instructions:

• Place all ingredients in the Instant Pot except the water and cornstarch.
• Pressure cook for 20 minutes.
• Let the Instant Pot naturally depressurize for at least 5 minutes.
• In a small sauce pan, mix water and cornstarch together until well blended.
• Add the mixture to the slow cooker and mix.
• Set the Instant Pot to saute and cook for a couple minutes until it thickens.
• Serve over rice and top with sesame seeds.

Slow Cooker Chicken Burrito Bowls

This recipe is a part of a meal prepping post (original recipe from this website). If you're interested in meal prepping, you can find the grocery list and the full set of recipes using the link above.

Ingredients:
1 lb boneless and also the skinless chicken breast
5 diced tomatoes
4 tablespoons of chili powder
2 tablespoons of salt
1 tablespoon of cumin
2 cups of brown rice
1 can of black beans (drain and rinse)
1 cup of frozen corn
2 cups of chicken stock or chicken broth (add day of)

Instructions:

First, combine the chicken breast with the tomatoes, salt, cumin, and the chili powder into a gallon ziplock bag and freeze (make sure that the chicken is covered by the spices).

When ready to cook, remove from the freezer and add the frozen ingredients to crock pot with 1/2 cup of chicken stock (add additional stock if you want to). Cover with a lid and cook for three hours.

Remove the lid and add the brown rice, black beans, frozen corn, and the remainder of the chicken broth. Continue cooking for an hour. Check the rice periodically, stir it once or twice to make sure all of the rice cooked. Cook until the rice is tender and most of the liquid is gone.

Shred the chicken (or cut into chunks if you'd rather), and stir everything together. Add salt and the black pepper as needed, and serve with your favorite burrito toppings!

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Cilantro-Lime Fish Tacos

These fish tacos are a part of a meal prepping post (original recipe from this website). If you're interested in meal prepping, you can find the grocery list and the full set of recipes using the link above.

Ingredients:

• 6 fish fillets, frozen (Cod and Salmon are my favorite, originally I used Tilapia)
• 1 lg. can Rotel, drained
• 1/2 tsp. minced garlic
• 1 1/2 Tbsp dried cilantro or 1/4 c fresh chopped cilantro
• 2 Tbsp lime juice
• salt to taste
• Soft taco shells

Instructions:

• Place frozen fillets in the bottom of the Crock Pot.
• Cook on low for 4 hours. 
• Flake the fish with a fork and mix well with the other ingredients. 
• Spoon into soft taco shells.

Meal Prepping: Episode #2

If you haven't seen my first adventure in Meal Prepping, you can find it here. The After my first, mostly successful try, I've decided to put together my own list for the second try. The recipes in this batch includes 7 recipes that sound delicious to me (hopefully they sound tasty to you as well!). I will post the recipes as-is today, and update with pictures and notes as I make them! Enjoy!

Recipes

• Cilantro-Lime Fish Tacos
• Smoky Corn Chowder with Shrimp
• Slow Cooker Chicken Burrito Bowls
• Zesty Orange Chicken
• Verde Chicken
• Pork Carnitas
• Shredded Chicken Tacos

Shopping List
Protein
6 fish fillets, frozen (I used Tilapia)

6 pounds Boneless Skinless Chicken Breast

2 slices bacon

1/2 pound shrimp, peeled and deveined

3-4 lb pork roast (shoulder, butt or loin)

Canned/Boxed

rotel (1 lg. can )
chicken stock (32 oz)

half and half OR cream (1/2 c)

brown rice (2 cups)

black beans (1 can)
green tomatillo salsa (12oz)

Fresh

fresh cilantro (1/2 c fresh chopped or 3 Tbsp dried cilantro)
lime (juice of 3)
medium yellow onion (1 1/2)

tomatoes (5)

garlic (13 cloves or 7t)

Frozen

corn (3 1/4 c)

orange juice concentrate (1 can)

Pantry Items

smoked paprika

crushed red pepper

chili powder

cumin

oregano

ground ginger

sesame seeds

salt

pepper

sugar

soy sauce

rice wine vinegar

sesame oil

corn starch

chicken bouillon cubes (2)

Day of

Soft taco shells
basil (optional)

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Pork Carnitas

This recipe is a part of a meal prepping post (original recipe from this website). If you're interested in meal prepping, you can find the grocery list and the full set of recipes using the link above.

Ingredients:

• 3-4 lb pork roast (shoulder, butt or loin)
• 2 tsp salt
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 5 cloves garlic, minced or pressed
• 1 onion, diced
• juice from one lime
• 1/2 cup orange juice (or 2 Tbsp orange juice concentrate + 3/8 cup water)

Instructions: 

• Place all ingredients in the slow cooker.
• Cook on low for 8-10 hours.
• Pull pork apart, removing any excess fat.
• Serve either as a rice bowl or in tortillas, and top with cilantro and sour cream.

More coming... 

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