Versatile Stir Fry

One of my favorite dishes growing up was Beef and Snow-peas. I asked for it every birthday for YEARS. This chicken stir fry with broccoli, water chestnuts, and snow peas is an easy weeknight option. Plus, one of the best parts about the recipe is that it really works for multiple proteins or vegetables and results in an amazing stir-fry every time. Check it out!

Ingredients 

1 lb protein (I used boneless, skinless chicken breast cubed) 

1/4 C Soy sauce 

1 Tbs. Corn starch 

1 Tbs. Dry cooking sherry 

1 tsp. Sugar 

2 Tbs. Olive oil

1/4 lb. Snow peas 

1 can Water chestnuts, sliced, drained

2 C. Broccoli florets, fresh and steamed in microwave 

Directions 

Mix soy sauce, corn starch, sherry, and sugar until well mixed. Combine marinade and protein, allow to marinade for at least 2 hours (4-6 is best). 

Heat olive oil to medium-high heat. Add protein and cook until almost almost cooked through. Steam broccoli florets, drain water chestnuts, and prep snow peas while meat is cooking. Once the meat is mostly cooked through add the veggies and allow to cook for another 5 minutes in order to incorporate marinade flavor.

Serve over rice and enjoy.

Remember, this recipe is INCREDIBLY versatile. I have made it with thinly sliced flank steak and you could really incorporate any vegetables you like. I hope this recipe makes it into your rotation for a try.

From our home-made take-out kitchen to yours

Salmon with Lemon and Capers

Last week Matt and I officially became an old married couple... we joined Sam's Club! As usual, we left with WAY more than we went there for, but one of the impulse purchases turned into an INCREDIBLE dinner. Matthew is a big lover of seafood and this dish was one that I could eat over and over again. 

Salmon with Lemon and Capers 

Ingredients 

Salmon filet(s) *We used one big filet but you could do individual small ones too* 

1/4 C Extra virgin olive oil

2 Tbs. Rosemary, fresh and minced 

2 Lemons, 1 sliced and 1 juiced (1 1/2 Tbs.) 

1/4 C Marsala cooking wine 

Capers to taste (we used about 2 teaspoons)

Salt 

Pepper 

Directions 

Preheat the oven to 375 degrees

Brush salmon with olive oil, season with salt, pepper, and rosemary on both sides to taste. 

Top salmon with lemon slices, lemon juice, wine, and capers. *We didn't plan this step well and it got a little messy so I only share the picture before any liquid was added to the mix*

Seal the salmon tightly into a foil packet and bake for 30 minutes, or until salmon is cooked through. This will depend on the size of your filet(s). 

The result is a beautiful salmon filet that is jam-packed with flavor. I served ours with some jasmine rice and it made for an incredible dinner. This dish is a BIG winner. (Plus there are only 377 calories in a single 6oz. serving) 

From our fishy kitchen to yours! 

Kale and Sausage Penne

Matt has been asking to have some input on the new meal options and his recent choice was a HUGE hit. This kale and sausage penne with a lemon cream sauce was packed with flavor and I would highly recommend it. There is quite a bit of heat from the red pepper flake so if you aren't a big spice fan you may want to reduce or eliminate it. Also, there are several opportunities to make it a little healthier (different sausage or sauce bases) and I hope to try a variation soon. Also, kale is a SUPER FOOD. I encourage you to tryout this DELICIOUS pasta dish that is PACKED with flavor and nutrition.

Ingredients
olive oil
6 cloves of garlic, minced
1 small onion, finely chopped (I used a mini food processor)
1 tsp. crushed red pepper flake
1 lb. Italian sausage
1 bunch kale, stemmed and roughly chopped
2 C half and half
1/2 C plain greek yogurt
1/2-3/4 C grated Parmesan
1 1/2 Tbs. lemon juice (could use juice and zest of 1 lemon)
ground nutmeg to taste *NOT MUCH
salt and pepper to taste
1 lb. penne pasta

Directions
Heat olive oil over medium-high heat and sauté garlic, onion, and red pepper until golden brown (8-10 minutes)

Add sausage and cook through stirring regularly (16-18 minutes)

Add kale and cook until wilted, stirring regularly (7-8 minutes)

Add half and half and greek yogurt, bring to a simmer, cook, stirring regularly until reduced by 1/3 (7-8 minutes)

Stir in Parmesan, lemon juice, nutmeg, salt, and pepper.

Boil pasta until al dente (8-9 minutes). Reserving 1/4 C of water

Add pasta and cooking water to sausage mixture and incorporate well, cooking for 5 minutes and enjoy

I hope you take the time to try this DELICIOUS recipe! It wasn't too strenuous and the flavor is incredible. It's amazing what trying something new can do.  

52-Week Savings Challenge

I wanted to share the recent challenge that Matt and I have taken on. On top of our normal savings measures we have agreed to attempt to participate in the 52-week savings challenge. You save $1 more each week for 52 consecutive weeks and in the end a single person will save $1,378.00. (so between the 2 of us we will have saved $2,756.00!!!)

Above is the template that I made in word for us to keep track (and the blank image is below). I would like to invite each and every one of you to this $$ saving challenge! Let's make our finances even more stable!

From our $$-saving house to yours!