Chinese takeout is the long-standing salvation of individuals who just don’t have time to cook. In the present age, takeout has become even more timely; UberEats and Postmates bring the food to your door.
A few weeks ago, I heard that even McDonald’s will deliver food (for a small fee) if the drive through isn’t speedy enough for you.
I would argue that this easy Asian dish is more convenient than takeout. It requires only a few ingredients and less than thirty minutes.
Just like our other “BLTs” this month, it is the Best Lazy option for a busy night!
- 16 oz. ground turkey or spicy turkey sausage
- 1/2 tablespoon + 2 teaspoons ground ginger (you will need these at different times)
- 1 clove of garlic, minced
- 1 tablespoon red pepper flakes (omit if using spicy turkey sausage)
- 16 oz. chopped cabbage slaw
- 1 red pepper, cut into thin strips
- 10 green onion, sliced thin
- 1/4 cup soy sauce or coconut aminos
- 1/2 cup water
- In a large skillet, cook turkey with 1/2 tablespoon ginger, 1 clove of garlic, and 1 tablespoon of red pepper flakes until turkey is cooked through. Drain and return to skillet.
- Add slaw, sliced red pepper, and green onions. Sautee for 2-3 minutes.
- Stir in soy sauce, watre, and remaining ginger (2 teaspoons). Cook 2-3 minutes or until slaw is slightly wilted.
- Serve warm.
- If desired, top with green onion, peanuts, and/or sesame seeds.
P.S. I am linking up with Angie for Fiesta Friday. The cohost this week is Jenny @ Dragonfly Home Recipes.
A few months ago, I subscribed to a YouTube channel called Eat the Pizza.
On every episode, Christian and Alyssia create uniquely-flavored pizzas or pizza-flavored things. One challenge they haven’t tackled (but definitely should) is revamping a frozen pizza.
February is National Chocolate Lover’s Month
It’s no secret that I LOVE nut butter. I like nut butter with bananas. I like nut butter with oatmeal. I like nut butter with pretzels. I like nut butter with carrots. And I really like nut butter with chocolate.
It’s January, which means three things:
- The air is cold.
- The gym is packed.
- We are all celebrating National Oatmeal Month. Am I right?
Although there is nothing I can do to bring warmer weather or expel a few Resolutioners from the gym, I can continue to help you celebrate National Oatmeal Month.
Lemon poppy seed is one of my favorite muffin flavors. Lemon is light, and happy, and the taste of summer. Maybe these muffins will provide enough sunshine to last me to June.
- 2 cups oatmeal
- 1 1/2 teaspoon poppy seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup orange juice
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 tsp honey
- juice from 1/2 medium lemon
- zest from 1/2 medium lemon
- Preheat oven to 350 degrees Fahrenheit and liberally coat a 12-count muffin pan with nonstick spray
- Grind oatmeal in a food processor to make a coarse flour
- Whisk together oat flour, poppy seeds, baking soda, baking powder, and milk
- In a separate bowl, combine milk, orange juice, applesauce, vanilla extract, honey, lemon juice, and lemon zest
- Mix wet ingredients into dry ingredients
- Evenly distribute batter between 12 muffin wells
- Bake for 10-12 minutes
- Let cool in pan
- Remove from pan, eat, and enjoy!
It’s September, and you know what that means.
We were all starving, but we were also all in agreement that laundry HAD to be done before we went to supper. After a week of painting, running through the rain, and carrying dusty boxes to get everything ready for camp, we needed to clean our clothes before the laundromat closed. That is why five college girls were sitting on the floor of an outdated laundromat in Columbus, TX.
When I reached into my bag for my journal, I saw the holy grail: five homemade Honey Nut Cereal Bars, squashed and slightly melted. I handed one to each of my companions. Within minutes, our hands were covered in gooey peanut butter, but our stomachs were satiated enough to fold a few more t-shirts.
Honey Nut Cereal Bars
- 1/4 cup peanut butter
- 1/4 cup honey
- 1 cup cereal
- microwave peanut butter and honey for 30 seconds
- stir in cereal
- pour into a small container lined with wax paper
- freeze for at least 20 minutes
- cut into several bars
- eat and enjoy (or store in an airtight container)
Happy Pumpkin Spice Day!
I warned y’all awhile back that I came late to the pumpkin spice party last year. Here is a second recipe that I created far too late into the season.
Last December, I decided to take my pumpkin cheesecake dip to a Christmas party. As I was mixing ingredients, a thought came to me – pumpkin spice latte dip! I had to try it.
I grabbed another bowl from the cupboard and set to work creating this recipe. After just a few taste tests, it reached perfection.
- 1 package instant vanilla pudding
- 1/2 cup cold coffee
- 1 cup milk of choice (do not use soy)
- 1/4 cup pumpkin puree
- 1/8 teaspoon allspice
- 1/2 tablespoon powdered sugar
- Empty package of vanilla pudding into a bowl. Stir in milk and coffee. Whisk for two minutes.
- Carefully fold in pumpkin, allspice, and powdered sugar.
- Refrigerate at least fifteen minutes or until set.
- Serve with graham crackers, or just eat with a spoon 🙂