Clean Out The Crisper Two-In-One: Episode 1; Stir Fry!

So, I know that most of my dear friends that follow me on my food adventures are also fellow HEALTH NERDS!! Nerds unite!! 😉 So there is one thing I am guessing us health nerds have in common; a problem that is not that big of a deal to non-nerds, but is to us. That issue is this; getting toward the end of a busy week, and having the fact gnawing at your brain that you have beautiful veggies in your fridge about to go bad. Few things hurt me as bad as losing veggies to the trash can!!  Pure tragedy in my book.

With much anxiety, I found myself in that situation recently.  But I discovered a wonderful solution.  One prep, two meals, many days of eating!!  I like to call it my Clean Out The Crisper Two-In-One.

Now, the nature of this post is going to be much less “exact” than most of mine because, frankly, the recipe is going to depend on what you have in your fridge that is on the verge of death, haha!  But I will share the concept with you, and show you what I used!

Clean Out The Crisper Stir Fry!

Here’s what I had:  (NOTE, THE VEGGIES WILL BE DIVIDED IN HALF FOR TWO DIFFERENT RECIPES!)

  • 1/4 Head Red Cabbage, Sliced
  • 2 Sm Onions, Sliced into chunks
  • 1 Red Bell Pepper, Julienned
  • 1 Orange Bell Pepper, Julienned
  • 1/2 lb or so Brussels Sprouts, halved
  • 3-4 Handfuls Baby Carrots
  • 3 Cloves Garlic, minced
  • 2 Chicken Breasts
  • 2 Tbsp Coconut Oil
  • Marinade of Choice, divide (I used olive oil, coconut aminos, sesame oil, pepper flakes, etc…)

 

And here’s how you do it!

  1. Whisk together your marinade.  Cube chicken , put in a Ziploc baggie (I seriously believe that the secret to healthy eating is Ziploc baggies, baha!) and pour marinade over chicken, reserving a couple of Tablespoons to add as a sauce later.  Marinade for a few hours, up to 24.
  2. Prep all your veggies, and divide them into half.  You are using half for this recipe and half for one that I will show you soon.  One prep, two meals, days of eating, remember?!  🙂
  3. Melt some coconut oil in a wok and dump in your chicken.  Cook until mostly done all the way through.  Set aside.
  4. Dump all your veggies and stir, cooking until tender crisp.  Add chicken in and stir until combined.
  5. Drizzle reserved marinade over whole dish, stir, and continue cooking for a few minutes until everything is done!  You don’t want your veggies to be too mushy!

Yay!  Be watching later this recipe for the other super easy recipe I made with the same ingredients!

 

Prep your veggies!  I used the full amount of cabbage in this recipe, but the rest I divided in half for both recipes.

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Melt coconut oil in a wok and add your marinated chicken.  Stirring occasionally, cook until chicken is just about done.  Set aside for later.

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Add prepped veggies to same skillet and cook, stirring, until tender-crisp.

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Aren’t they pretty?!

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I LOVE VEGGIES!  Okay.  Here is a sneak peak at my two pots of meals cooking at the same time, quick and easy!

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Yum-o!  Now add your chicken back in, stir, drizzle with reserved marinade, and cook until everything is done!  Not too crispy, not too mushy…just heavenly goodness!

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Hallelujah!

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Plop on top of some steamy hot quinoa or cauliflower rice (recipe coming soon!) and enjoy!!  Or save for tomorrow to take to work for lunch!  I made all my coworkers hungry when I warmed this up there! 😉

Creamy Avocado Enchiladas!

 

Oh my gosh.  Seriously.  Eat these.  I’m not kidding.  Do it.  I thought that I didn’t like enchiladas.  Until I ate these ones.  Life.  Changed.  FOREVER!

The picture doesn’t do it justice.  Bare with me as I learn to take photos…and wait for a camera I can use other than my little 3GS’s camera. 😉 I am SO thankful for my iPhone…but as far as iPhones go, its slightly ancient and the pictures I take are proof 😉

Anywho…on to important business.  FOOD!  Thank You Lord for Pinterest…or I never would have discovered my avocado enchilada love! And thank you to closetcooking.com for being the wonderful soul who first pinned it.  I am forever in your debt.

Here’s what you need to make these beauties:

Note: For the sauce you need a food processor or blender to get it really creamy! However, I recently broke mine, so I mixed the sauce ingredients in my KitchenAid mixer to get it as creamy as possible.  My husband suggested that.  He’s a genius.   Obviously, if you do it that way its going to have some more chunks in it.  It still worked smashingly…you just might want to make sure you chop your jalapeno and such a little smaller 🙂

  • 1 Cup chicken broth
  • 1 Cup salsa verde
  • 1/2 Cup sour cream or Greek yogurt
  • 4 avocados, divided
  • 1 jalapeno, coarsely chopped (or if you don’t have a food processor…chopped up as tiny as you can get it! Feel free to remove the seeds and ribs if you don’t want to bite in to one, or if you want it less spicy.)
  • 1 Clove garlic (refer to my advice on the jalapeno!)
  • 1 tsp Cumin (It says toasted and ground. I just used the powder and it tasted great.  If you wanna toast and grind your own…go for it and let me know how you did it and how it tastes!)
  • Salt and Pepper to taste (I hate it when recipes say that.  I used 1/2 tsp of salt if that helps.)
  • 1 handful fresh cilantro, chopped (or you can do what I do…go to the produce department and buy cilantro paste and give this sauce a few good squeezes of it.  The stuff tastes exactly the same as the fresh herb, and yet will stay good for weeks in the fridge in contrast to the few hours you seem to get out of a bunch of cilantro leaves)
  • 1/2 lime, juiced
  • 4 Cups shredded cooked chicken (I baked 4 chicken breasts with salt, pepper, onion powder, garlic powder, and herbs for about 40 minutes.  It was just the right amount.)
  • 2 green onions, chopped (Don’t throw away those white ends! Stick them in a cup of water in your window and they’ll grow you a constant supply!)
  • 2 Cups cheddar cheese, shredded
  • 2 Cups Monterey jack cheese, shredded
  • 8 tortillas, 7 inch (I couldn’t find any that said “7 inch” on them…so I just used “small taco” size)

How to do it.  It’s really pretty easy!!

  1. Preheat your oven to 350 degrees.
  2. Chop up your jalapeno, garlic cloves, and cilantro and peel your avocados.  Believe it or not, I’ve known people who try to peel their avocados with a knife or vegetable peeler.  Don’t do that.  Cut it in half long ways, take a big spoon and scoop between the skin and the flesh, starting at the big end.  It will pop right out.  You probably already knew that, but I just had to make sure.  If you don’t have a food processor or blender and are preparing your sauce in a mixer or by hand, smash two of your avocados in a bowl, like you’re making guacamole.  The more you smash, the creamier it should get 🙂  But read closely, ONLY SMASH TWO OF THEM!! You need to dice the other 2 🙂 Once your veggies are prepared, you are ready to begin combining things with ease!  If you are slightly OCD like me, you can also pre measure everything at this step too and have it all waiting in cute little bowls 🙂
  3. In your blender, food processor, or mixer, add your chicken broth, salsa verde, sour cream, the first 2 avocados (the smashed ones if you’re using a mixer), jalapeno, garlic, cumin, salt, pepper, cilantro, and lime juice.  Blend, process, or mix it until it’s as creamy as possible (or whatever consistency you decide you want it.  🙂 ) Now…admire its beautiful color.  Green is my favorite 🙂
  4. Now take half of that sauce and mix it with your shredded chicken, 2 diced avocados, green onions, and half of your cheese.  I had a total of about 4 Cups of sauce…so about 2 Cups should be going into this mixture 🙂
  5. Coat the bottom of a 9X13 pan with some of the remaining sauce, I used about a Cup.
  6. Wrap the chicken mixture in the tortillas burrito style, and place them seam side down in the saucy dish 😉
  7. Pour any remaining sauce on top of the enchiladas, and cover them with CHEEEEESE! Confession…I think I forgot the cheddar cheese here…but it still seemed to be PLENTY of cheese and was magically delicious…so if you don’t have quite enough cheese…don’t fret, it will still be a success!
  8. Bake in 350 degree oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
  9. Eat.  Enjoy.  Be changed!!! 😀

Here’s a picture of my end product.  It’s not very pretty…but in real life it was gorgeous…and DELICIOUS! Trust me, it’s true.