Easy Weeknight Chicken Teriyaki

Easy Weeknight Chicken Teriyaki

Cooking a healthy dinner every night might be difficult for those of us who are super busy. Don't resort to greasy, fatty, high-calorie and low nutrition options at fast food restaurants! This recipe is perfect for a quick and healthy week night meal. This recipe is also a great dish for meal prepping. Just cook up a big pan and portion out for the rest of the week! Yum!

Ingredients:

1 tbsp. olive oil or coconut oil

1 lb. boneless, skinless chicken breast, chopped in to bite-sized pieces

1 bag fresh or frozen stir-fry vegetable mix

1 small can water chestnuts

1 small can baby corn

1/2 bottle Teriyaki sauce

Sriracha chili sauce to taste

Directions:

1. In large fry pan, heat oil on medium heat. Add chicken breasts. Sautée until cook thoroughly, stirring every few minutes. 

2. Add vegetable mix, water chestnuts, and baby corn to pan. Drizzle with teriyaki sauce and mix well. Cover pan and let simmer about 7-10 minutes or until vegetables are tender, stirring every few minutes. 

3. Add sriracha sauce and additional teriyaki sauce if desired. Serve over rice or chow mein noodles.

4. If you're feeling fancy, garnish with sriracha drizzles and chopped green onion.

Crockpot Snack Mix

Summer time means party time! And party time means yummy snack foods. This recipe is the perfect snack to bring to all your summer events. It's super easy to make, and easy to customize to your liking! Yum!

Crockpot Snack Mix

Ingredients:

1 box Crispix Cereal

1/2 box Cheez-it's 

1/2 bag butter crisp pretzels

1/2 container party peanuts 

(Feel free to change up dry ingredients to your liking)

1/2 cup salted butter

4 tbsp Worcestershire sauce

1 1/2 tsp garlic powder

1 tsp onion powder

3 tsp seasoned salt

Directions:

1. Combine cereal, crackers, pretzels, and peanuts in large bowl. Toss until well combined. Set aside. 

2. In microwave safe container, microwave butter 1 minute. Stir until melted. Microwave in 15 second intervals if needed. Add Worcestershire sauce and stir unit well combined. Add spices and stir until smooth. 

3. Spoon seasoning mixture over cereal mixture slowly, mixing after every two spoonfuls. Mix until everything is fully coated. 

4. Transfer mixture in to crock pot and turn on low. Cook for 2 hours, stirring every 30 minutes. Remove lid and cook an additional 30 minutes. Allow to cool fully before serving. Store in airtight container for up to 1 week (if it lasts that long!)

Tater Tot Breakfast Casserole

Tater Tot Breakfast Casserole

I've said it a million times, breakfast is by far my favorite meal of the day, hands down. However, finding the motivation to cook breakfast every day is hard. This recipe is great because you get all the delicious layers of breakfast-y goodness and you can prepare it the night before! My recipe makes enough for 2-4, but double it and make enough for company too! My recipe below gives low-cal substitutions for those of you watching your weight! Yum!

Ingredients:

4 uncooked Johnsonville original breakfast sausage patties (or 1/2 log Jennie-O turkey breakfast sausage or 1 cup Morning Star Farms breakfast sausage crumbles)

1 tsp oregano, divided 

4 large eggs (or 6 egg whites)

Salt and pepper, to taste

1/2 cup Mexican Four Cheese Shredded Cheese (or light/reduced fat shredded cheese blend), divided

20 frozen Ore-Ida Crispy Crowns tater tots (or sweet potato tots)

1 tbsp chives, chopped

Directions:

1. Preheat oven to 350. 

2. In fry pan, cook and crumble sausage until fully cooked, stirring frequently. Drain excess grease and add 1/2 tsp oregano. Spread evenly across bottom of small casserole dish. 

3. In cereal bowl, whip together eggs with fork. Season with salt, pepper and remaining oregano. Pour over sausage in casserole dish. 

4. Sprinkle 1/4 cup shredded cheese over egg mixture. Place tater tots evenly across top of egg mixture. 

5. Bake at 350 for 35-40 minutes or until eggs are fully cooked. Sprinkle with remaining shredded cheese and bake an additional 5 minutes. 

6. Allow casserole to cool 5-10 minutes. Garnish with chives and enjoy! 

Spicy Avocado Tuna Salad

Spicy Avocado Tuna Salad

Now that it's beginning to get warm out (finally), this has become my new lunch go-to! This recipe is super quick and easy, not to mention tasty. At only 200 calories per serving this makes a perfect lunch or snack on the go. I like to enjoy my tuna salad on a 100 calorie sandwich thin or with pepper jack flavored nut thin crackers. 

Spicy Avocado Tuna Salad

Ingredients:

1 2.7 oz. to-go can chunk white tuna in water, drained

1 container wholly guacamole mini 100 calorie packs

1 tsp Siracha hot sauce

1/8 cup green onions, chopped

Directions:

1. Mix tuna and guacamole together until well combined. 

2. Drizzle with Siracha and top with green onions. Enjoy!