You might have noticed last week didn’t really follow the plan very much as we didn’t have a couple of things. That’s just part of life and you just have to deal with it and modify your plan. Believe me its a bummer when one of those items is the recipe you are using for a blog. We survived.
This week will hopefully be better. I’ve been still trying a lot of new recipes lately and that’s not always the case. I go in streaks with trying new stuff. Don’t go crazy and make everything you are cooking new, you will freak out at some point and end up not doing it. One new recipe a week is plenty.
Sunday – Sweet and Sour Chicken, zucchini, and rice
Monday – Freezer soup, bread
Tuesday – Hopefully Costco as we are running out of veg.
Wednesday – White Enchiladas (finally)
Thursday – Onion Beef, spaetzle veg,
Friday – Easy night
Saturday – Salisbury Steak, mashed taters, veg
This weeks recipe is a new one for us. I usually don’t make sweet and sour anything if we have stir fry its usually soy and ginger based so this is a nice variation. I don’t have any peppers but I do have zucchini that needs to be ate so we are having that on the side. Don’t let convention hold you back if you lack an ingredient that is not integral to the recipe.
The results were stellar, everyone loved it and wants to have it again in the future. The recipe was easy to make and super delicious. The lack of peppers made it visually made it look a bit blonde but did not impinge on the flavour of it. Its a nice lighter alternative to restaurant style sweet and sour chicken.
Two notes: I used all the juice from my can of pineapple and next time will add the whole 14 oz. can of pineapple bits. We like sauce and two of found we really wanted more pineapple bits. Make that 3 the White Enchilada picture is finally up!
Sweet and Sour Chicken adapted from Food Network.
1 packet chicken tenders or breast, cut up into chunk
2 tablespoons neutral oil
Saute breast until cooked while this is happening assemble sauce.
1/2 cup or all your Pineapple juice
1 cup or the whole can of pineapple chunks
4 teaspoons cornstarch
3 tablespoons brown sugar
3 tablespoons rice wine vinegar
Mix in bowl and set aside for when chicken is cooked.
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
add when chicken is done cook for one minute. Stir the sauce and pour into pan. Bring sauce to a boil and turn down, let cook for about 5 minutes.