Coconut Beef Stir Fry is fast, easy, and delicious.What’s for dinner? There is probably not another question during a busy week that sends parents’ stress-level skyrocketing. Families juggling work, school, extra-curricular activities, homework and spending quality time together during the week can find it tough to prepare healthy dinners that are also fast and tasty.

One-pot cooking can help take away some of the dinner prep stress. From slow cookers to sautee pans, here are some ideas to bring the family to the table. Even better? There will most likely be leftovers, making for an easy and tasty lunch the next day.

Stir-fry (chicken, beef or shrimp) – 4 servings

1 Tbl sesame oil
1 lb. chicken or beef, cubed or shrimp (peeled and deveined)
1/2 green bell pepper, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
1 onion, diced
1 8-oz. can of sliced water chestnuts, drained
1 8-oz. can of bamboo shoots, drained
1 8-oz. can of baby corn
Optional: Other vegetables like broccoli (cut into 1-inch pieces); torn up fresh spinach; yellow squash, diced; etc.

Stir-fry sauce

½ cup soy sauce (lite or regular)
1/3 cup water to dissolve 1 tbl cornstarch
1 tsp garlic powder
¼ tsp ground black pepper

Prepare favorite rice (white or brown) according to instructions.

Heat the oil in a skillet or wok on medium-high heat until it’s smooth and can be swooshed around the pan easily. Add your protein and onions and cook the meat all the way through. While the meat is cooking, whisk together the sauce ingredients in a separate bowl and set aside.

Once the meat is cooked (shrimp will be fast), add all the vegetables at the same time and spoon them together with the meat. Cook for only two or three minutes. Add the sauce and stir around to coat most of the other ingredients. Cook for another two minutes.

Turn off heat. Divide rice into bowls and spoon stir-fry over the rice.

Easy Chicken Tacos

4 boneless, skinless chicken thighs (or at least skinless)
1 Tbl garlic powder
1 Tbl chili powder
1 Tbl ground cumin
1 Tbl unsweetend cocoa
1 tsp salt
1/4 tsp cayenne pepper (or to taste)
Just enough water to cover chicken

Diced tomatoes, onions, peppers (seeded)
Avocado, pitted and cubed
Shredded cheese
Flour tortillas

Place chicken in a slow cooker (crock pot) and add seasonings. Cover with water and cook on low for six to eight hours.

Remove chicken from crock pot and shred with two forks. Spoon juices from crock pot over the shredded chicken and cover.

Dice tomatoes, onions, and peppers (seeded) and place in separate bowls. Pit an avocado, cube it and place in small bowl. 

Divide chicken amongst flour tortillas and add favorite toppings.

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