Teriyaki Chicken & Quinoa Stir-Fry

Ingredients

2 Skinless Boneless Chicken Breasts (thawed)

1 (16oz) Bottle of Organicville Sesame Teriyaki sauce (use in portions)

2 cups Cooked Quinoa (more or less, It’s up to you, I like to use leftovers)

2 TBSP Butter

½ large bag of Frozen stir Fry Veggies

#1. Prep Chicken 2 hours before. Dice the chicken Breasts into small pieces and marinate in approx 1/3 of the bottle of Teriyaki sauce. (Sorry, I eyeball everything) You want your chicken pieces completely covered in the sauce to absorb its yumminess.

#2. In a Large Frying Pan/Wok cook the chicken on Md-High. You want the sauce to caramelize and brown onto the chicken.

#3. When Chicken is done set aside and add 1 TBSP of the butter to the hot pan and add frozen veggies. Drizzle on some teriyaki sauce. Cook till done.

#4. Spread the veggies to the side of the pan reduce heat to md and add 1 TBSP of the butter and add the Cooked Quinoa and drizzle with some more teriyaki sauce (if Quinoa was cold, cook till warm). Toss the Chicken back into the pan, mix minimally (quinoa gets sticky if played with too much) and ENJOY!

SUPER Pesto

Ingredients

1 ½ C. (12oz) Fresh Basil leaves

½ C. Fresh Grated Parmesan Cheese

8oz (½ 16ox bag) Frozen Broccoli Florets

1 ½ C. (12oz) Fresh Baby spinach- Packed

2 cloves garlic Smashed

2 cups thin sliced Zucchini

2TBSP. Lemon juice

¼ C. Pine Nuts

¼ tsp. Pepper

¼ tsp salt

¼ C. Olive oil

2 md. Ripe tomatoes chopped

10oz. Box of Brown Rice Pasta (Lundberg organic Rotini)

1.      In a Large Pot of boiling water, Cook the Broccoli till tender. Turn off heat and add Spinach and garlic. Drain when spinach is tender. Let stand to cool completely.

2.    Meanwhile Chop tomatoes and Use food processor slicing attachment to thin slice zucchini. Quickly stir fry the zucchini till tender.

3.    Cook pasta as labeled.

4.    Place cooled Broccoli Mixture, Basil, Lemon Juice, pine Nuts, salt and pepper into food processor; Pulse until smooth wiping sides as needed with rubber spatula. When smooth; while processor is running slowly drizzle in the olive oil. Add Parmesan and pulse until well combined.

Drain pasta, and place in bowl. Add Pesto, Zucchini and tomatoes and Toss well. Serve immediately and ENJOY!

AMAZING Carmael Apple Dip

 Ingredients

1- 8oz box Cream Cheese (softened)

1- 8oz carton Heavy Whipping cream

2 TBSP GF Vanilla (separated)

½ Cup Succanat

¼ Cup. Pure Maple Syrup (to personal taste)

Sliced Apples

1.      On Medium/high whip together cream, Maple Syrup and 1TBSP. Vanilla till fluffy stiff peaks form!

2.    Then Move Whipped cream to a separate bowl and use the mixer to beat the Cream Cheese, Succanat and 1TBSP. Vanilla till smooth and creamy.

3.    Add about 1 ½ –2 cups of the Whipped cream back into the mixer with the cream cheese and mix till well combined.

Dip and Enjoy!