Three Simple Recipes – Day 23

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28-Day Personal Challenge

Today, I’m going to share three of our favorite, simple, go-to recipes. First, I’m not a chef. I am not good with measurements or cook times. Sorry. Cook at your own risk. All recipes will be as we make them, so no nutritional or serving sizes will be listed. Because I don’t know.

Simple Recipe One – Broccoli Chicken

This is one of my husband’s specialties.

He will slice up three to four chicken breasts and cook them in a pan with a little bit of Yoshida’s Teriyaki Sauce – the original flavor.

In another pan, he warms up either a couple of heads of fresh broccoli or a couple of bags of frozen broccoli florets.

Once the chicken is done, he mixes the two together and gives a dash of Yoshida’s and we’re ready to eat.

Sometimes we serve this with rice, but we enjoy it without rice, too.

Simple Recipe Two – Ramped up Udon Noodles

This is my favorite. It came from a moment when I was wiped out and needed to cook up veggies, but wanted something fast.

I start with a packet of Fortune Udon Noodles, I get mine from Fred Meyer and they are located in the produce section.

I add more water than what the package calls for, maybe an extra 1/4 to 1/2 a cup more.

Then I add chopped up carrots (I give these five minutes on their own before adding the next veggies), mushrooms, and baby bok choy. I let those cook for about five minutes and then I add the Udon Noodles and seasoning packet. It takes three minutes for the noodles to finish cooking and we have a nice hearty vegetable soup.

For reference, I use about two carrots, two heads of baby bok choy, and a small box of pre-sliced mushrooms.

Simple Recipe Two – Chicken Shish-Ka-Bobs

My husband and I have designed this recipe. Although, my husband does the work.

For this recipe, he chops up three to four chicken breasts into two-inch chunks, quarters two big onions and separates the layers, slices up three bell peppers of whatever color we have, and we add a bunch of small mushrooms (unchopped – if we have large mushrooms we slice them in half). This all goes into our marinating container.

Marinade

He adds about a half cup of oil, about a half cup of balsamic vinegar, and two heaping spoons of minced garlic (we pre-mince, so I’m not sure the exact garlic clove count).

This will marinate overnight.

The next day, my husband fires up the BBQ and we put half the mixture into the BBQ basket (we used to use skewers, but this works so much easier). We add a can of new potatoes to each basketful. He then cooks them on the grill until the chicken is cooked through and then does the next batch in the same way.

What are your favorite, simple, go-to recipes?

Previous 28-Day Personal Challenge Posts

About the author
Diane DeMasi is a freelance writer and author. As a freelancer she writes articles, blog posts, newsletters, web content, catalog copy, and more. As an author she writes dark, twisted, creepy short stories and novels.

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