Probably my favorite thing about our local Grocery Outlet is that I can whip together a healthy, flavorful meal without a plan, from staples I bought in my weekly shop. And it’s always tasty! The majority of the time I have recipes in mind for each of my weekday dinners. I do my prep before work so that when I get home I can quickly assemble our meal. I marinate meats, chop veggies and gather together non-perishable ingredients and the pots/pans necessary.
But now and then I’m running late in the morning and find myself without a plan when I get home. Because of the great prices at G.O., I pick up a variety of different non-perishables that I can use as a base with whatever veggies I have on hand. And I generally buy a package of Tyson seasoned boneless, skinless chicken strips that I can use in a quick saute, a pasta dish, wraps or on a salad. Our Grocery Outlet features two or three flavors at any time and all are delish.
Tyson’s Orange Peel Crafted Creations has both a subtle orange flavor and a nice heat from red pepper flakes. I don’t need to add any seasonings; just serve over rice. Since we are trying to watch our carb intake, I chose Seeds of Change Quinoa Brown Rice with garlic. It’s certified organic, takes 3 minutes to cook and is fluffy and filling. (I’m going back to stock up on these packages!) The entire meal costs around $10 and serves 4. Best of all, it went from chopping block to dinner table in 15 minutes!
Variations: I happened to have snap peas, half of a yellow pepper and some sliced mushrooms on hand and then threw in some fresh basil at the end. These veggies completed the orange seasoning nicely but I think you could choose any color pepper, onion or shallot, snow peas, green beans, asparagus, broccoli or virtually any veggie you have in the fridge, and it will turn out great. There is enough flavor to not bother with additional seasonings in my opinion.
- 24 oz package Tyson Crafted Creations Orange Peel Chicken
- 2 tablespoons olive oil
- Half of a yellow pepper, diced
- 2 cups of sliced mushrooms
- 2 cups of fresh snap peas, cut in half
- 1/2 cup juliened basil leaves
- 8 – 10 oz cooked rice or quinoa
- Heat oil oil in a wok or deep fry pan.
- Cook chicken strips over medium heat until no longer pink.
- Add peppers, mushrooms and snap peas and cook over medium for 3 minutes, stirring frequently. Reduce heat to simmer and cover and cook for 3 more minutes.
- Stir and serve over hot rice or quinoa.
A few of the other meals with Grocery Outlet ingredients in the past week include chicken ramen soup, homemade poke salad (G.O. has sushi-grade ahi in the frozen aisle) and hearty ground beef and veggie soup.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.