I wish I could remember where I saw or got this recipe from so I could give them credit! It is so YUMMY! I’m wondering how it would work in the crock pot, so I might just give it a try. We have an insta pot too but I have never used it. Is this a recipe you could do in it? What do you think?
3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon Soy sauce, low sodium (I use gluten free)
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.
• Add bell peppers or carrots for color.
• Try with broccoli.
Got leftovers? We always do since I can’t seem to get the hang of cooking for just two people. You would think I was from a BIG family. LOL.
Grab a Lunch Break Thermal from Thirty One before they are gone! Yes, this AWESOME thermals are being retired at the end of the month. The Lunch Break Thermal is the stylish way to take your lunch to work or wherever you and your family go. Great for school, the pool, sporting events, day trips, flights and dozens of other places. Extended handles allow you to tote this cooler bag over your shoulder so you can stay hands-free. An interior thermal lining keeps your food cool or warm, while an exterior pocket gives you a useful place to put your cell phone, keys or wallet. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch!
Have a ThirtyOne-derful day!
Thank you Hungry Girl for another AWESOME recipe. I am such a soup girl when the weather gets cold. I usually need to be warmed up AND it is so easy to heat and make when dinner is just me while hubby is at work. I like to create my own “concoctions” with things I have on hand so trying new recipes is always fun. Hungry Girl helps us to spice up our life with a bowlful of this hearty soup! Flavor, fiber, and all that protein — poultry power!!
1/10th of recipe (about 1 cup): 163 calories, 1.5g total fat (0.5g sat fat), 654mg sodium, 18.5g carbs, 3g fiber, 4.5g sugars, 18.5g protein. MAKES 10 SERVINGS. Freestyle™ SmartPoints® value 2*
2 – 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
15-oz. can black beans, drained and rinsed
14.75-oz. can cream-style corn
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped onion (about 1/2 onion)
2 tbsp. chopped canned chipotle peppers in adobo sauce (about 2 peppers)
1/2 cup plain light soymilk
1 tsp. chopped garlic
1/4 tsp. ground cumin
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/2 tsp. each salt and black pepper
1/2 cup instant mashed potato flakes
1/4 cup fat-free sour cream
1/4 cup chopped cilantro
- In a slow cooker, combine broth, beans, corn, bell pepper, onion, chipotle peppers, soymilk, garlic, and cumin. Stir well.
- Season chicken with salt and black pepper and place in the slow cooker. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours.
- Transfer chicken to a bowl. Shred with two forks — one to hold chicken in place and the other to scrape across the meat and shred.
- Stir shredded chicken into the soup in the slow cooker. Stir in potato flakes, sour cream, and cilantro. Enjoy!
NOTE: HG Alternative! Skip the chipotle peppers for a deliciously mild chicken chowder. Although I LOVE spicy, I will probably skip the peppers this time around.
This is an AWESOME hearty lunch on those chilly days…..What’s the perfect way to take your lunch to work? That’s right – one of Thirty One’s thermal totes is the correct answer. The Around the Clock Thermal is one of our most versatile thermal totes. It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. If you need a visual for size – think a six-pack of soda! Yes, it will fit in it and still have some room at the top for some more snacks. A removable shoulder strap means you can carry it any number of ways, including as a crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!
Have a ThirtyOne-derful day!
Today’s recipe is courtesy of Wicked Good Spice Mixes.
I met these amazing ladies at the Brick Farmer’s Market. I found them last year BUT I have been using the heck out of their products this year. I hit them every Saturday to make sure I have enough of the Peach and Wild Berry Infused Balsamic Vinegars. I was a total salad dressing girl until I started using these with their organic olive oil. Now, I’m hooked. So check out these recipe….
2 lbs of Lean Ground Chicken Breast or Ground Turkey
1 small jalapeno peppers , seeds removed, diced
5 cloves of garlic, finely diced
2 medium onions diced
1 10oz package of frozen spinach, thawed and squeezed to remove moisture
1 teaspoon of salt and 1/2 teaspoon of black pepper
- In a large skillet, heat olive oil and saute garlic and onions until caramelized and soft.
- In a large bowl, mix chicken breast, jalapeno peppers, salt and pepper,garlic and onion mixture and Achilles heel Blend and Garlic explosion blend and spinach
- Form mixture into 8 large burgers or 12 smaller burgers.
- Heat a griddle pan and cook burgers for about 4 minutes and turn. Burgers should be nicely browned and check to make sure they reach an internal temperature of 170 degrees.
Serve with roasted veggies or salad and ENJOY!
Want to know more about Wicked Good Spice Mix Co? Here is what they have to say on their website: The main reason we started this company was to show people how easy, healthy and fun it can be to make a delicious meal at home! I always think the hardest thing about cooking is how much of this spice and how much of that spice you should add.
So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical! Our blends are perfectly formulated to use for just about everything you like to cook. Recently we have added fruit infused balsamic vinegars and olive oils to our collection.
This YUMMY recipe is from Weight Watchers. A great salad with a Freestyle™ SmartPoints® value 0*
1/8th of recipe (about 1 cup): 141 calories, 1.5g total fat (<0.5g sat fat), 404mg sodium, 20.5g carbs, 2.5g fiber, 6.5g sugars, 13g protein
Prep: 20 minutes Cook: 10 minutes Makes: 8 SERVINGS
4 cups frozen sweet corn kernels
1/2 tsp. chili powder
1 tsp. ground cumin
2 cups chopped tomatoes
12 oz. ready-to-eat bay/small shrimp (or chopped large shrimp)
1 cup finely chopped red onion
1 cup finely chopped green bell pepper
1/4 cup chopped fresh cilantro
1/4 cup seeded and finely chopped jalapeño pepper
1/4 cup lime juice
1 tbsp. chopped garlic
1 tsp. salt
1/2 tsp. black pepper
- Bring a large skillet sprayed with nonstick spray to medium-high heat. Add corn, chili powder, and 1/2 tsp. cumin. Cook and stir until blackened, about 7 minutes.
- In a medium-large bowl, combine all remaining ingredients, including remaining 1/2 tsp. cumin. Mix until uniform.
- Fold in blackened corn. Cover and refrigerate until ready to serve. (It tastes great chilled!)
Have leftovers? Why not take it for lunch this week? Use a base of spring mix or spinach, topped with this yummy blackened shrimp and corn salad. No better way to take lunch to work but in a Thirty One Thermal. Did you know ThirtyOne had a NEW Crossbody Thermal Tote?
One of our most popular personal lunch thermals is now a crossbody! Stay on-trend at the office or school with our fashionable and functional Crossbody Thermal Tote cooler bag. Webbed handles plus a long, adjustable strap give you three ways to carry your snacks and drinks in style. Or give it as the perfect teacher’s gift! Choose personalization to make it even more special. AND a steal at just $20
Have a recipe you want to share? Send me an email and if we use if in the blog, you will receive a FREE gift as a thank you.
Have a ThirtyOne-derful day!
This recipe is gluten-free, dairy-free, egg free, soy free and peanut/nut free AND it still tastes good! The rich glaze really dresses up the pork chop, and the unique flavors give it a not-another-pork recipe zip and zest
The best part is that it’s quite easy and quick too, so that’s my favorite kind of fancy–fancy without all the fuss.
Thank you Tracey Bartolomey of pawTree for sharing this recipe with us.
PREP TIME: 10 mins COOK TIME: 15 mins SERVES: 4
1 and ½ teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon pepper
4 boneless pork chops
olive oil for coating pan
another 1 Tablespoon olive oil
1 clove garlic, minced (or ½ teaspoon if jarred)
1 teaspoon ginger powder
½ cup chicken broth
⅔ cup apricot preserves* see note
- Heat a large skillet over medium high heat with olive oil.
- While the pan is heating, combine the salt, garlic, onion and pepper. Lightly dip one side of the pork chops in the mixture.
- When pan is hot, place the pork, spice side down, in the hot pan. Sprinkle the remaining spice mixture on the top of the pork chops. Cook the pork for 3ish minutes and then flip and cook an additional 3ish minutes (until both sides are nicely browned). Remove the pork from the pan and cover with foil to keep warm.
- Reduce the heat and add the additional 1 Tablespoon of olive oil. Add the garlic and ginger. Saute for about 30 seconds while stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape up the delicious browned bits from the bottom of the pan and continue to simmer for 1 minute.
- Whisk in the preserves. Bring the sauce to a simmer and return the pork to the pan.
- Cook for an additional 2-3 minutes on each side or until cooked through.
- Remove from heat and let the pork chops rest for 5 minutes before serving. Serve over rice or quinoa and spoon the sauce from the pan over each piece of pork–don’t let that stuff go to waste! Use every precious drop.
NOTE: Apricot preserves in the jam/jelly section of the grocery store may be hard to find. When it is, apricot-pineapple preserves work just as well! The original recipe is from Allergy Awesomeness
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Have a ThirtyOne-derful day!