Recipes

Life Update & a Crockpot Friendly Stir Fry

 

Hey everyone!

Thanks for stopping by another day 🙂 a little life update on me: I’ve officially started the new job! Exciting news. The hours are super early for the most part; I start anywhere between 5:30am and 7:00 am but I’m done between 2:00pm & 3:30pm so I can’t complain too much. Aside from the hours, the benefits of the job are great: tuition reimbursement, free Starbucks coffees and teas #caffeinated, and great health insurance (I’m officially an adult, weird).

Enough about the job because… who really cares? Hmm, I’ve been running a lot more recently. I uh… I signed up as a charity runner for the 2017 Chicago Marathon AND Matt made it in through the lottery! My goal for the race is $1,000 and I’m already 5% there! I’m running for Team Healthy Kids as they’re mission is to raise money to help build playing fields, sports equipment, or fund a gym class. If you wish to donate to the cause, you can click here.

Other exciting news: Matt and I are in Washington DC! We actually just got back from a 5K (okay… Matt did over 5 miles) around some of the monuments and the White House. Now we’re just hanging out before we head to dinner. Some of the big things we plan to see this week include a White House tour (!!), the National Zoo and Christmas lights, Georgetown, and AMAZING FOOD, among other things.

Okay, okay, now onto what you came here for: Crockpot Teriyaki Chicken. This meal is so easy to throw together and cost next to nothing since you can stretch it over 4 or 5 meals (or servings, if you’re feeding more than 1-2 people). You can prepare it fresh on the morning of OR you can store it in the freezer (like I did!!) until you need something simple which, let’s be honest, is probably pretty often! It’s delicious and nutritious and the vegetables can be completely custom to what you have in the fridge: no eggplant? No problem. Wanna add in some carrots? Go for it.

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Teriyaki Chicken Stir Fry

 Ingredients (for 2 freezer bags, ~4 servings/bag):

  • 2-lb thawed chicken breasts (1-lb per bag)
  • Chopped veggies:
  • – 2 zucchini (1 per bag)
  • – 1 eggplant (1/2 per bag)
  • – 2 broccoli crowns (1 per bag)
  • 1T brown sugar (1/2T per bag)
  • 1C soy sauce (1/2C per bag)
  • 1T honey (1/2T per bag)
  • 1T rice vinegar (1/2T per bag)

Directions:

Place everything in a freezer-safe bag and lay flat in freezer. Thaw in refrigerator overnight and toss contents of bag into crockpot on low for 4-6 hours. If not thawed, put contents in crockpot on low for 8-10 hours (or thaw in a bowl of water until thawed).
Like I said above, prepare rice if you’d like and serve the chicken and veggie mixture over a bed of rice. This would also be amazing with some fresh cut pineapple. MMMMMMMM. It’s the perfect combination of protein, carbs, and fats and will surely satisfy any hunger pangs!

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As you can probably tell from above, I’m still learning the art of food photography!! Cut me some slack okkkkaaaay?