On Monday I took full advantage of my day off and braved the thundersnow (another 5 inches!) to hit up the gym and the grocery store. I ran 3.1 miles on the treadmill and came home with this load of groceries:
This is what I’m eating this week!
The focus of today’s post, though, is what I ate Tuesday night for dinner (and will have lots of leftovers for lunch the rest of the week!)…
…Semi-Homemade Chicken & Veggie Stir Fry!
Here’s how I made it:
Started with 4-5 thin sliced boneless, skinless chicken breasts. We usually buy the family-size package at the grocery store and then split it up into freezer bags to use for meals throughout the week.
I cut off any gross fat, then chop it up into 1 inch chunks. I toss the chicken into a wok and turn the burner up for high heat while I “prep” the rest of the ingredients. “Prep” is just opening bags of frozen stir-fry vegetables and pre-cooked noodles and tossing them into the wok with the cooked chicken.
I like lots of veggies in my stirfry, so I steamed an extra bag of broccoli in the microwave and tossed it in the wok with half a teaspoon of chopped garlic and 1/4 cup low sodium soy sauce. Mixed everything well and left it on medium heat for a few minutes, stirring occasionally.
From start to finish, it took me about 20 minutes total to throw this meal together. Bon appetit!
What’s your go-to meal when you’re short on time?