Happy Tasty Tuesday! With this blazing heat, I've been trying to keep my oven off and stove top cooking to a minimum. It seems like The Husband and I are getting busier and busier as the summer goes on so quick weeknight dinners are a must.
With last week being a holiday week, coupled with us being of town over the weekend, means one thing...no food at our house. I made a stop by the grocery last night after work and picked up a few things for the week. After work grocery shopping + it's Monday = All the more reason for a quick dinner!
I am a HUGE fan of Bird's Eye frozen veggies (thanks Mom!). They are fresh (no preservatives) and cook up in just a few minutes. For a quick, healthy stir fry, I picked up some chicken tenderloins, a bag of frozen brown rice and a bag of frozen stir fry veggies. My garden is overflowing with basil so I picked a few basil leaves to jazz things up a bit.
Start by seasoning the chicken (or beef, your choice). I used my trusty garlic pepper, sea salt (in the crab dish) and onion powder. If you have a wok pan, I recommend using it or any large pan you have. Cook chicken over medium heat, turning once. Next, add the veggies and cover to simmer. Let the veggies cook for a few minutes, then add the brown rice. After adding the rice, increase the heat, cover and stir periodically. Once the rice has softened, add the fresh basil and a few tablespoons of soy sauce, if desired. Increase the heat to high, stirring continuously for one minute. Then, remove from heat and serve warm.
And there you have it! A quick and easy weeknight dinner that's not only delicious but healthy too. Give it a try and let me know how you like it!
I'm linking up with 33 Shades of Green for Tasty Tuesday. Be sure to hop on over and browse the wonderful recipes on Alissa's blog. Enjoy your Tuesday!