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Thursday, January 24, 2013

Shrimp and Pineapple Stir Fry

Have you ever had one of those days where time just gets away from you?  A day where it seems to go from 10:00 to 3:30 in a blink of the eye?  Well I had one of those days!  And as my daughter opens the door after getting off the school bus I suddenly realize the time and that I have no dinner plan!  Now to look through what I have on hand and try to come up with something.  I had shrimp in the freezer and fresh veggies left over from my daughter's birthday party so what better to make than stir-fry!  

The best thing about stir fry is you can change it up to fit your family's liking.  Not a shrimp fan?  Try chicken instead.  Or pork.  And as for the veggies, use any combination you like!  (Peppers, onions, pea pods and bean sprouts are some of our favorites.)  I just used what I had in the fridge and it turned out AWESOME!  Enjoy!

Shrimp and Pineapple Stir Fry


    1/2 cup low sodium organic chicken broth
    2 tbsp pineapple juice (reserved from canned pineapples)
    2 tsp Braggs (or reduced sodium soy sauce)
    2 tsp cornstarch
    2 tsp coconut oil
    12 ounces frozen or raw uncooked   shrimp (peeled and deveined), thawed
    2 Tbsp minced garlic 
    1/8 tsp ground ginger
    2 tsp coconut oil
    1 1/4 cup baby carrots, cut in strips
    1 1/4 cup mushrooms, sliced

    1 1/4 cup broccoli, chopped
    2 x 8 oz can pineapple chunks, drained and juice reserved.                                                    *Fresh pineapple can also be used! 
Stir first 4 ingredients in a small bowl until smooth. Set aside.
Heat a large frying pan on medium-high until very hot. Add first amount of coconut oil. Add next 3 ingredients. Stir-fry for about 2 minutes until shrimp turn pink. Transfer to a small bowl.
Heat second amount of coconut oil in same pan. Add vegetables and stir-fry for about 3 minutes until tender-crisp. Add pineapple and shrimp. Mix well. Stir broth mixture and add to pan. Heat and stir for about 1 minute until boiling and slightly thickened.

Serve with rice, if desired.

What's your favorite Stir Fry Combo?

Friday, January 4, 2013

Honey Roasted Chicken Over Sweet Potatoes

Simple and Delicious, these are the two words that I love to associate with dinner!  Add healthy and affordable to the mix and I am one happy mom!  This is a must try recipe your whole family will enjoy!  You can also substitute butternut squash for the sweet potatoes.

Honey Roasted Chicken Over Sweet Potatoes


3-4 Sweet Potatoes, peeled and cut into small chunks
1 cup frozen corn
6 chicken thighs
Salt, pepper and garlic powder
1 tablespoon honey


Preheat oven to 375.  Spray baking 13 X 9 baking dish with nonstick spray

Spread sweet potatoes and corn in prepared dish.  Season with salt, pepper and garlic powder to your liking.

Place a wire rack over the vegetables, place chicken on rack.  Season with salt and pepper.

Roast 25 minutes.  Carefully lift rack and stir vegetables.  Dab a small amount of honey on each chicken thigh and spread around using the back of a spoon.  Roast an additional 20 - 30 minutes or until chicken is cooked through.

Deliciously Simple!! 
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