Deborah Peterson’s Post

Got 30 minutes to spare in between stages?   Get dinner done in a flash with this simple #GrainFieldChickens Stir-Fry! You will need: * 4 x Grain Field Chickens chicken breasts, sliced into thin strips * 2 x tbsp olive oil * 2 x cups mixed vegetables (sliced bell peppers, onions, and green beans) * 1 x clove garlic, minced * ¼ x cup soy sauce * 2 x tbsp brown sugar * 1 x tsp cornstarch * 1 x tsp sesame oil * Cooked rice or noodles, for serving Method: 1. In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, and sesame oil. Set aside. 2. Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced GFC chicken and cook for 5-6 minutes, or until it is cooked through and no longer pink. 3. Add the mixed vegetables and garlic to the skillet and stir-fry for 3-4 minutes, or until the vegetables are crisp-tender. 4. Pour the soy sauce mixture over the GFC chicken and vegetables in the skillet. Stir to coat everything evenly. 5. Cook for an additional 1-2 minutes, or until the sauce has thickened and everything is heated through. TIP: You can switch out the vegetables to your preference. Serve the stir-fry over cooked rice or noodles. Put the #TasteofGFC all together in 30 minutes! This dish is a great way to get a healthy and flavourful meal on the table quickly.

Who thought meatloaf was heart healthy? #notme Check out this tasty recipe! Ingredients 1 teaspoon Olive Oil ½ Yellow Onion (chopped) 1 Zucchini (grated) ½ Red Bell (grated) 1 clove Garlic (minced) 1 pound Ground Beef (93/7 beef) ½ cup Bread Crumbs ¼ cup 2% Milk 1 tablespoon Worcestershire Sauce 1 Large Egg ½ teaspoon Kosher Salt ¼ teaspoon Black Pepper (coarse ground) 0.12 teaspoon Paprika (just a couple shakes over the formed meatloaf) add Parsley (optional) Instructions Preheat the oven to 350 degrees. In a large cast iron skillet add the olive oil on high heat. Add in the onion and garlic to the pan and start cooking while finishing preparing the zucchini. Add the zucchini and bell pepper to some paper towels folded in half, close the edges together to form a pouch and squeeze out as much liquid from them as you can. Add the zucchini to the pan and stir. Continue cooking for 8-10 minutes until they're tender and reduced in size. In a large bowl add the beef, bread crumbs, milk, Worcestershire sauce, egg, salt, black pepper and the cooked vegetables. Mix the ingredients well then add them to a loaf pan. Shake some paprika over the meatloaf. Cook for 60-65 minutes or until cooked through to 160 degrees. Let stand for at least 10 minutes before slicing and serving. Add some red potatoes and green beans and you are ready to go! #eatinghearthealthy #hearthealthawarenessmonth #canyousayWorcestershire #youcandoit

Ground Beef and Gravy. This irresistible meal features tender ground beef in a thyme-infused, mushroom packed gravy. Made it one pan and ready in minutes, it's excellent over rice, egg noodles, couscous, mashed potatoes, or scooped up with crusty bread!  https://lnkd.in/dWJkrSSZ Serves 4 INGREDIENTS 1 pound lean ground beef 1 yellow onion, chopped 8 ounces sliced mushrooms, I prefer cremini/baby bella 2 cloves garlic, minced Salt and freshly ground black pepper 1/2 teaspoon dried thyme 2 tablespoons all-purpose flour 1 tablespoon tomato paste 1 1/2 cups beef broth 1 teaspoon Worcestershire sauce Mashed potatoes, noodles, couscous, rice, cauliflower rice, or your favorite grain, for serving INSTRUCTIONS Brown the beef in a large skillet over medium-high heat. If necessary, drain away excess fat.  Add the onion, mushrooms, and garlic to the pan and cook for 3 to 5 minutes, until the onion and mushrooms are tender.  Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the thyme and stir to coat. Add the flour and tomato paste and stir to coat.  Add the beef broth and Worcestershire sauce and bring to a simmer, scraping up any browned bits from the bottom of the pan.  Reduce the heat to low and simmer for 10 to 15 minutes, until the sauce thickens to a gravy-like consistency. Season to taste with salt and black pepper.  Serve over mashed potatoes, noodles, rice, or your favorite grain.

Indulge in flavor without breaking the bank! Cook restaurant-quality teriyaki chicken fried rice for only $3 a plate!   Ingredients (per plate): Rice (day-old rice preferred) Chicken Vegetables of choice (carrots, peas, green beans) 1/4 Onion 2 tbsp Soy sauce 1 tbsp Ginger 1 tbsp Garlic 1 Egg Seasonings of choice   Recipe: Marinate your chicken in a mixture of garlic, ginger, and soy sauce for an hour or overnight. Pan fry in oil in a large skillet until caramelized. In the same pan, sauté your vegetables. Move to the side and scramble in one egg. Throw in one cup of cooked rice and season to your liking with a splash of soy sauce. Stir everything together until combined, toss back in your chicken, and serve!   Now you have a delicious meal that costs you a fraction of the price of eating out! Plus, by cooking at home, you're saving money and controlling the ingredients, making it a healthier option!   Happy cooking and happy savings!    #BudgetEats #SaveMore #FinancialFreedom #FinancialLiteracyMonth

Spice up your meal with these flavourful Spicy Hot Sauce Chicken Wraps featuring tender chicken marinated in Ataro Hot Sauce. Ingredients -1 pound boneless skinless chicken breasts -2 Tablespoons olive oil -1/2 cup Ataro Hot Sauce -1/2 teaspoon paprika -1/2 teaspoon garlic powder -Pinch of salt -4 large flour tortillas -1/2 cup Blue cheese or Ranch dressing -Lettuces , sliced -1/2 cup carrot , grated -1/2 avocado , sliced -1/2 cup shredded cheddar cheese Instructions 1. Slice chicken breast into several long, thin strips. 2. In a small bowl, whisk together olive oil, Ataro hot sauce, paprika, garlic powder and salt. 3. Add chicken and allow to marinate for at least 10 minutes (or up to 24 hours). 4. In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes. 5. Meanwhile, place tortillas on a plate and spread with a thin layer of blue cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese. 6. Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired! Enjoy #SpicyChickenWraps #HotSauceRecipe #AtaroHotSauce #QuickMeals #ChickenWrapRecipe

Looking for a quick and delicious dinner option? Our one-pan salmon with roasted vegetables recipe is just what you need! The combination of perfectly cooked salmon fillet and colorful veggies makes it a nutritious and satisfying meal. Give it a try tonight! Ingredients: 2 salmon fillets 2 cups baby potatoes, halved 1 cup cherry tomatoes, halved 1 cup broccoli florets 1 bell pepper, sliced 3 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper, to taste Lemon wedges, for serving Instructions: Preheat your oven to 400°F (200°C). Prepare the Vegetables: In a large bowl, combine the halved baby potatoes, cherry tomatoes, broccoli florets, and sliced bell pepper. Drizzle 2 tablespoons of olive oil over the vegetables, add minced garlic, dried thyme, dried rosemary, salt, and pepper. Spread the seasoned vegetables evenly on a baking sheet. Prepare the Salmon: Place the salmon fillets on the baking sheet, skin side down. Drizzle the remaining olive oil over the salmon and season with salt and pepper. Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and golden brown. Serve: Divide the roasted vegetables onto plates and top each portion with a salmon fillet. Squeeze fresh lemon juice over the salmon and vegetables for a burst of citrusy flavor. Enjoy! #fitforlifeni #belfast #holywood

Just one of the benefits of joining the team. Getting lean doesn't have to be chicken and broccoli (unless you want it that way)... Ingredients: 12.7 oz. (360g) cooked basmati rice 6 tbsp. rice wine vinegar 2 tbsp. maple syrup, divided 2 tbsp. sesame seeds, divided 1 tbsp. tamari sauce 2 tsp. sesame oil 1 tsp. sriracha sauce ½ tsp. fresh ginger, grated ½ tsp. fresh garlic, grated 1.5 lbs. (680g) salmon filet, skinned, cubbed 5.6 oz. (160g) edamame beans 3.5 oz. (100g) cucumber, sliced 2 avocados, sliced 1 oz. (30g) green onions, minced chili flakes, to garnish Method: Add the cooked basmati rice to a large bowl. In a separate small bowl, whisk the rice vinegar, 1 tbsp. of maple syrup and 1 tsp. salt. Pour the vinegar mixture into the rice, add 1 tbsp. of sesame seeds, and mix well to combine. In a small bowl, make the teriyaki sauce by combining the remaining tbsp. of maple syrup with the tamari, sesame oil, sriracha, ginger and garlic. Heat a large skillet over medium heat and add 1 tbsp. of olive oil. Add the salmon chucks and cook for a minute on each side. Now add the teriyaki sauce, bring the heat up to high and toss the salmon in the sauce until well coated. Continue cooking for another 5 minutes, then remove from the heat. Divide the sesame rice into 6 bowls and top with the edamame beans, cucumber and avocado slices. Now add the teriyaki salmon to each of the bowls and top with additional sauce from the pan. Lastly, top each bowl with green onions, the remaining sesame seeds, and chili flakes and serve immediately. Tuck in 🍽

Simple Minnesota-Style Sunfish Recipe Ingredients: 6 sunfish fillets, cleaned and patted dry 1/2 cup cornmeal 1/4 cup all-purpose flour 1 teaspoon paprika Salt and black pepper to taste 1/4 cup milk 2 large eggs, beaten 1 tablespoon fresh dill, finely chopped 2 tablespoons unsalted butter 2 tablespoons vegetable oil Lemon wedges for serving Fresh parsley, chopped for garnish Instructions: Prepare the Coating: In a shallow bowl, mix together cornmeal, flour, paprika, salt, and pepper. In another bowl, whisk together milk and eggs. Coat the Fillets: Dip each sunfish fillet first into the milk and egg mixture, then dredge in the cornmeal mixture, shaking off any excess. Cook the Sunfish: Heat butter and oil in a large skillet over medium heat. Once hot, add the coated fillets to the skillet. Cook for 3-4 minutes on each side, or until golden brown and the fish flakes easily with a fork. Serve: Transfer the cooked fillets to a serving platter. Sprinkle with fresh dill and garnish with parsley. Serve immediately with lemon wedges on the side. Serving Suggestion: For a true Minnesotan feel, pair your sunfish with a side of wild rice salad or roasted new potatoes. Enjoy this simple yet delicious dish with family and friends, celebrating the rich fishing heritage of the Land of 10,000 Lakes.