Mixed Veggie Stir Fry (adapted from the 21-day fix meal book)
We had done a SAMs club trip earlier in the week which resulted in tons of fresh veggies! Even though I had meal planned for the week I decided to freeze some of the grilled chicken and turkey burgers I had already made and whip this together – especially since I already had such a variety of veggies to use up! What a great problem to have!
This recipe is for 6 servings – all equal to one green container and 1 teaspoon
I always like to double up my recipes so I have enough for leftovers later in the week!
4 tsp. of olive oil
1 cup chopped asparagus
1 cup snap peas
1/2 cup chopped broccoli
2 cups chopped assorted colored bell peppers
1 cup chopped carrots (I had matchstick carrots so I used those)
1 cup onions
2 tsp All-purpose seasoning (see below)
1. Heat oil in medium skillet over medium heat.
2. Combine all veggies and seasoning
3. Cook vegetables for 5-7 minutes or until crisp tender.
All PURPOSE SEASONING:
4 tsp onion powder
2 tsp garlic powder
2 tsp mustard powder
1/4 tsp. dried thyme
1/4 tsp. ground black pepper
1 tsp sea salt
I like to pair this stir fry with chicken and/or shrimp. Its a great way to use up some leftovers or a rotisserie chicken!
— 1-1.5 pounds of chicken, cut into cubes and tossed with 1 tsp of all purpose seasoning and 1 tsp olive oil, baked for 30 minutes at 375 or until no longer pink – or – grilled – or – pan fried
— Optional serving suggestion – 1/2 cup brown rice prepared according to directions on package or 1/2 cup quinoa cooked according to directions
Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!