I love summer…and I love fresh veggies. I love being able to buy new things at the Farmer’s Market – and I love knowing that I can go to my fridge and pull out any assortment of veggies that are fresh. Yummmmmmmmmmmmmm. There is something so refreshing about fresh produce. Don’t you agree? If you don’t, then don’t read this post. It’s about fresh veggies.
In the summer, I like light meals…and I like heavy meals in the winter. Probably because I hate heating up the house and the oven tends to do that. This is made on the stovetop so it’s a bit cooler – plus it uses whatever you have in the fridge. Except fudge sauce. This doesn’t use fudge sauce.
We’re looking at my second Pioneer Woman cookbook today: Food From My Frontier (hello government agent, this is my affiliate link). I just love all of the stuff Ree puts out in print. I love looking through it and seeing all her pretty photos. Cookbooks with photos trump cookbooks without photos – even if the recipes rock.
Her children’s books are good too – I get those at the library for Annie. Charlie is such a cute little dog – he reminds me of myself. Totally unobservant. Check out your library for Charlie, The Ranch Dog.
All of Ree’s (or as I refer to her here at home, PW) recipes are pretty amazing. Even if I have to tweak them to make them work, they always taste delicious. She’s amazing. I love her. Have you gotten that feeling yet? I’m pretty sure if I ever met her, I’d pee my pants.
I chose Summer Stir-Fry for this week…because it’s summer. And because I have summer veggies. I had to tweak this recipe a bit because I wanted to make a meal that I could serve it with quinoa.
I used chicken instead of shrimp because pregnancy ruined shrimp for me for all of eternity…I also cut back on the butter and garlic, saving the butter for an S setting and because I hate when garlic overpowers a recipe.
The best part about this recipe is that you can just use whatever veggies you have. I used cabbage, tomatoes, onions, peppers, zucchini and patty pan squash. I’m slobbering all over myself again. Is it dinnertime yet?
I really enjoy chopping fresh veggies. Am I the only one? It’s just so fulfilling to know I’m going to be FILLING myself with them later. Or while I’m chopping. Sometimes I sneak bites. But, they’re vegetables so who cares, right?
For a little extra somethin’-somethin’, I added chopped fresh cilantro to my cooked quinoa…mainly because I’m quite smitten with cilantro. And I find it organic and cheap at the Farmer’s Market. So, I put it in everything….even on top of salad. YUMMY IN MY TUMMY. It would also be good in your brown rice if you’re not using quinoa.
This whole meal came together very quickly and it was so good. I will be adding it to my regular rotation. Good job, Ree…even if I did tweak it. I love you. Sincerely, Stacy.
Summer Stir-Fry
- 6-7 cups chopped veggies of your choice (I like cabbage, tomatoes, onions, peppers, zucchini, summer squash, etc.)
- Chicken broth
- 1 pound diced chicken breast
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons Bragg Liquid Aminos or soy sauce
- 1 tablespoon nutritional yeast, optional but stinkin’ delicious
- Quinoa or brown rice for serving
- Sauté Chicken in a small amount of chicken broth. Season with salt and pepper.
- Remove chicken from skillet.
- In same skillet, stir-fry veggies in a small amount of chicken broth with garlic, salt, pepper, and Bragg’s until they are done to your desire. You may need to drain some of the liquid off.
- Add chicken back to skillet to warm.
- Stir in nutritional yeast. Toss to combine.
- Serve mixture over quinoa or brown rice.
Yield: 4 servings
Hey Stacey, the stir fry looks wonderful! I’m still new to quinoa, but using it instead of rice in stir fry sounds perfect! Thanks for sharing this on Foodie Friday last week, I’ve featured you at today’s party
Hooray! Thank you SO much! I’m very honored. 🙂
Hooray!!! Thank you!
Stacy, thanks for sharing at Simple Meals Friday! Your post was featured again this week! http://nourishingsimplicity.org/2013/07/simple-meals-friday-41.html
Hooray! We love it and I’m so glad you did too!
Made this tonight for supper and it was incredibly tasty. Thanks for posting it!
Thanks for hosting!
That is so sad that you don’t like shrimp anymore. It’s one of my favourite foods–if that happens to me when I’m pregnant, I honestly don’t know how I’ll handle it! I will eat extra shrimp from now on just in case(: So I’ll be making this both ways–first with chicken, also with shrimp.
Maybe it won’t be shrimp for you…but it might be something else. LOL
Super healthy and delicious looking meal. Thanks for sharing it with us on foodie friday.
Enjoy!
🙂
wow so many delicious recipes! Hugs
What an absolutely DELICIOUS recipe!!!! I am obsessed with it and that chicken looks fantastic!
I like light meals (not only during summer), and I loooooooove the veggie fry (although without the chicken)
I added the chicken for extra protein. 🙂
I’m a big fan of light meals in the summer too. I make a lot of stir-fry since they are healthy and easy 🙂
Easy is my favorite part. 🙂
Thanks for the link up Stacy! Many yummy things to check out!
Thanks for linking…your recipes make me slobber.
I’m not sure why it’s not working for you – it takes me straight there. 🙁
I am hoping you can help me with a few questions/problems. First, is the slow cooker cookbook THM-friendly? Second, I am new to pinterest so I don’t know if I am pinning your recipes correctly. When I go to retrieve them in pinterest, I do not get a direct link to the recipe. It goes to your blog, but not that specific recipe.
Hi Karen! Yes, the slow cooker is very friendly. I post a THM recipe for the crock every Friday. You can find some older ones in the index: http://www.stacymakescents.com/trim-healthy
As far as pinning goes, when I pin something it goes straight to the recipe page. Are you using the Pin It button on your task bar?
the link for #12 isn’t working right now. Thanks for the link up. I love Tuesdays 🙂