Happy National Chop Sticks Day Asian Recipes

National Chop Sticks Day gives me an excuse to share yummy recipes and photos of sushi with you today. I hope you don't mind a few Asian-type recipes that I've put together.

Asian Recipes

Thai Basil Fried Rice 

Coconut Rice 

Red Curry Pad Thai Noodles

Thai Green Curry Chicken

Chicken Teriyaki-ish

Asian-Style Edamame and Shitake Pilaf

National Chop Sticks Day

Asian Chicken Salad

Tangy Asian Chicken Sandwich with Coleslaw

Candy Sushi

I hope you click and enjoy these recipes. I would LOVE it if you gave me a pin on Pinterest, too! 

More National Chopstick Day Recipes

Sushi Pictures

Here are some of my favorite sushi pictures! Most always I eat sushi with my husband. I have made sushi a few times, including candy sushi, cupcake sushi and California rolls. I will post more sushi recipes soon. 

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Quinoa Cuisine Cookbook Review & Recipes

How familiar are you with quinoa? Have you cooked with it, eaten it prepared by someone else or have avoided it entirely? No matter what your experience is I just read a cookbook you might enjoy.

Quinoa Cuisine by Jessica Harlan & Kelley Sparwasser- 150 Creative Recipes for Super-Nutritious, Amazingly Delicious Dishes

Quinoa (pronounced KEEN-wah) is a superfood. It is one of the few foods that can provide nearly all the nutrients essential for life. It is thought of as being a grain but it is in the goosefoot family and related to beets, spinach, and chard and the seed is mainly what is consumed. The roots of this food, also known as "gold" or "mother crop" go all the way back to ancient Incans. This food was introduced commercially into the USA in the 1980s. Quinoa is also gluten-free!

Here are the chapters (most are broken into Winter, Spring, Summer and Fall) and some recipes worth trying:


Chapter 1-Essential Recipes: Buttermilk Pancakes, Buttermilk Biscuits, Pizza Dough and Rice Flour Pie Crust
Chapter 2-Breakfasts:Honey Cinnamon Granola, Tri-berry Smoothie, Asparagus-Provolone Quiche and Pumpkin Waffles
Chapter 3-Starters: Multigrain Crackers, Hummus, Quinoa-Crab Salad in Lettuce Cups, Thai Summer Rolls and Sesame-Quinoa Cheese Straws
Chapter 4-Salads: Green Mango Salad, Tabouleh Salad, Fried Green Tomato Salad and Quinoa Caprese Salad
Chapter 5-Soups and Stews: Mulliatawny Soup, Bloody Mary Gazpacho Lemony Chicken Noodle Soup
Chapter 6-Side Dishes and Pilafs:Beef Pot Pie, Stuffed Artichokes with Garlic Lemon Aioli, Polenta Fries, Asian Style Edamame and Shiitake Pilaf and Grilled Quinoa Cakes
Chapter 7-Meat and Fish: Horseradish and Sour Cream-Crusted Tilapia, Crab Cakes, Suffed Trout, Fish Tacos and Stuffed Park Tenderloin
Chapter 8-Vegetarian: Quinoa Mini "Meat" Loaves, Stuffed Acorn Squash and Stuffed Acorn Squash
Chapter 9-Desserts: Triple Chocolate Bundt Cake, Not-So-Nutty "Peanut Butter Bars", Lemon Glazed Pound Cake, Funnel Cake Bites and Ginger Peach Shortcake
Chapter 10-Picnics, Packed Lunches, and Other Portable Goodies: Shrimp, Cucumber, and Quinoa Salad, Sun-dried Tomato and Mozzarella Stromboli, Peanut Butter and Jelly Bars
Chapter 11-Parties, Potlucks and Presents: Puttanesca Bake, Mini Pizzas, Quinoa Corn Pudding, Ginger Biscotti and Rich Chocolate Zucchini Bread

The book is very educational. All the recipes include symbols to designate them as 30 min. or less, Freezes well, Gluten-free, Good for company, Healthy choice, Kid friendly, Vegan and/or Vegetarian. Serving sizes are given as well as stories and tips.

After reading this cookbook, I was very inspired to cook with Quinoa. I will be cooking from the book and share recipes! Check out the below recipe. Doesn't it look and sound great?

Asian-Style Edamame and Shitake Pilaf

There’s no reason that rice always has to be the go-to grain for Asian-style meals. With its neutral flavor, quinoa is a great complement for Asian entrées, and black quinoa makes for an especially striking contrast against the green edamame in this dish. This pilaf is excellent with miso-glazed salmon, soy-braised tofu, or teriyaki chicken.

Serves 4
30 Mins or Less, Good for Company, Healthy Choice, Vegetarian

1 tablespoon plus 2 teaspoons canola oil, divided
4 ounces shiitake mushrooms, sliced ¼ inch thick
2 green onions, sliced, white and green parts separated
1 cup black quinoa, rinsed
2 cups water
1 teaspoon soy sauce
1 cup frozen edamame, thawed
½ teaspoon toasted sesame oil
½ teaspoon unseasoned rice vinegar
1 tablespoon sesame seeds

1. Heat 1 tablespoon of the canola oil in a medium saucepan over medium heat. Add the
mushrooms and sauté, stirring occasionally, until softened and browned, about 5 minutes.
Remove from the pan and reserve.
2. Add the remaining 2 teaspoons canola oil to the pan along with the white parts of the green
onions. Sauté until softened, 3 to 4 minutes. Add the quinoa, water, soy sauce, and edamame;
bring to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the
quinoa is tender, 18 to 20 minutes. Turn off the heat, stir in the mushrooms, cover, and let sit for
5 minutes.
3. Fluff with a fork and stir in the sesame oil and rice vinegar to combine. To serve, transfer to a
serving bowl or individual plates and garnish with sesame seeds and the green parts of the green
onions.

Thanks to the sponsor for providing a copy of the cookbook for me to review. Where needed, my own tasty opinions are shared. 

Asian Chicken Salad with Cilantro Lime dressing #Recipe

This is an easy summer salad recipe to make for your family. It is important to eat healthy recipes even if you only have a little time to prepare meals. 

I've been making this salad for years now. It is truly a summer salad because you can make it without turning on the oven. The chicken in this recipe can easily be from a rotisserie chicken picked up at your local market. If that isn't an option then you can grill the chicken outdoors or if you can rotisserie your own.

Cilantro Lime Dressing (click to print recipe)

Ingredients

4 cups fresh cilantro leaves and soft stems
1/2 cup fresh lime juice (4-5 limes)
1/2 cup vegetable or olive oil
1-2 tablespoons honey for taste
garlic power, salt & pepper added to taste

Directions

1. Add all ingredients into a blender.
2. Blend until smooth.


Kitchen Notes:
This dressing is a double batch. We use over half of it for one meal for a family of 5. The leftover gets used the next day for a light lunch.

Asian Chicken Salad (click to print recipe)

Ingredients

1-2 rotisserie chickens, meat shredded (4-6 cups of any chicken)
1 medium red cabbage, cored & thinly chopped
2 red bell peppers, cleaned and thinly sliced
1 romaine lettuce, torn into pieces
1 iceberg lettuce, torn into pieces
4 green onions, thinly sliced

Optional items for salad

1 cup cashews
1 cup broken ramen noodles
1 cup sunflower seeds
1 cup oriental crunchy noodles
1 cup Asian salad strips


Directions

1. Toss together salad ingredients except chicken.
2. The optional ingredients are used more for a "salad bar" type options. They are available for those to pick and choose their favorites.
3. Let each individual add in their own chicken.
4. Let each individual pour on their own dressing.

Kitchen Notes:
We love this salad the next day as leftovers. If you are going to eat all of this at once, just toss in the chicken and dressing. If not, it works best to individual make each salad so the veggies stay fresh.

 We love this salad. It is so beautiful and tasty!

The Crabby Cook Cookbook Review & Recipe

Oh my gosh! If you like to sit down and read cookbooks, like I do, this is one you will NOT want to miss! Just the title alone, The Crabby Cook, says a a lot about this book that is chocked full of wonder-half-the-book-dog-eared-must-try recipes! 

By Jessica Harper

Paperback , 276 pages  (also available in Electronic book text)

ISBN: 9780761155263 (0761155260)

Published by Workman Publishing

$15.95(US) $19.95(CAN)

Humor is oozing out of this book like an extremely happy Amish Bread Starter. To me, that is what the author, Jessica Harper is, happy!

About The Crabby Cook Cookbook (from publisher)

Introducing a very funny, slightly edgy, winning new kind of cookbook Jessica Harper—that Jessica Harper, star of Minority Report, Stardust Memories, Love and Death, Pennies from Heaven, and more—is a working mother of two who faces the same problems of every other woman who’s the designated home cook: How do you feed a family of picky eaters when you’re not crazy about being in the kitchen in the first place? A natural-born storyteller and terrifically engaging writer, she does what she’s done all her life—entertain us—while at the same time offering 100 not just easy but really easy-to-make, really tasty recipes.

Her stories are filled with charming crabbiness—of cooking early in the day for the two kids who eat only six things, then later for the husband who eats only about eight things, none of which share common ground with those first six; of inviting her mother-in-law for dinner and handing her an apron; of suffering HAS—Hostess Anxiety Syndrome—having the book club over and picking The Good Earth because it matches the neighborhood’s great new Chinese take-out, so no cooking involved! She wants to give a Nobel Prize to the person who invented bagged salad, and she recounts a wonderful story of making homemade turkey pot pie for the very first time—its crust tasted like rosemary-scented Play-Doh—to serve to Richard Gere and Cindy Crawford.

But crabby or not, she’s found a way to make it work, and work brilliantly. The Crabby Cook is about how to change your food-i-tude—no more garnish guilt, for example, and why “sort of homemade” is just as good as homemade (ie, knowing when to go all out with Pain-in-the-Ass Minestrone and when to settle for the almost-as-tasty Lazy-Ass Minestrone). It’s how to identify those Miracle Foods—the stuff that everyone loves, like Gobble-It-Up Turkey Chili and Tony’s Rigatoni. And even a whole survival guide—despite her HAS—to entertaining, including drinks, Whore’s Doorves, Dip One and Dip Two, and My Big Fat Greek Platter.

About Jessica Harper

Jessica Harper is a movie actress (Pennies from Heaven, Stardust Memories, Minority Report, Love and Death, and others) and children’s book author. The mother of two college-age daughters, she lives with her husband in Los Angeles.
More about the author

My Take on the Cookbook: This is a fun cookbook! At times, I even forgot that I was reading a cookbook! Her stories had me rollin' in my kitchen. She had to cook for picky eaters, children and husband, which can take the joy out of any cooking experience.  Her witty personality and brutal honesty of not wanting to cook makes this book extremely engaging.  I was so wrapped up into this cookbook that I almost forgot that I had to actually cook from the book, not just read it.  

There are 100 recipes in this book! Listed below are the chapters and a few of the recipes that totally cracked me up reading and some that I plan on making from this book! The book includes "Miracle Food" which are recipes that she was able to get the entire family to eat.

The recipes are quick & easy to make with ingredients easily located at local grocery stores.  This would make a great cookbook for newbies, foodies, college kids, newlyweds, new parents and the like!


*Breakfast, Slow and Fast-Hilarious explanation on "IX-NAY THE ACON-BAY" so if you know pig latin you can figure that one out, "Miracle Food" Killer Pumpkin Pancakes and "Acon-Bay Olls-Ray" or Bacon Rolls

*Mom's Little Lost Lamb (and Other Lunch Options)- Bruschetta with Somebody-Else's-Garden Tomatoes and Tuna Kahuna Panini

*The Cycle of Seven (Burgers, Casseroles, and Other Regulars)-Very touching chapter about her mother and growing up with the 7 rotation cycle of meals.  Tasty recipes include her Eggplant Burgers, Google-It-Up Turkey Chili and Richard Gere's Pot Pie which has a hilarious story behind it.

*A Toast to the Roast-Ham I Am and Leftovers: Short Ribs of Beef Sandwiches

*Let 'Em Eat Pasta- Tony's Rigatoni, Dreamy Veggie Pasta and Shrimpini


*Go, Fish!-Mellow Merlot Salmon and Shrimpesto

*Beside Myself-This chapter was so enjoyable to read. Oh the joy of side dishes!   Bunny's Carrots 'n Snaps, Cauliflower in Disguise and Hot Slaw

*Let Me (Not) Entertain You-The chapter had me rollin' in my kitchen with laughter. I love fun adult drinks and this chapter had some good ones! I'm going to did a separate review on these, soon! Basil Martooni, Holiday Crantini, Famous Hummus and My Big Fat Greek Platter

*Salad Days-My Girls Favorite Salad, Dog-Proof Caprese Salad and George Clooney Chicken Salad

*The Chicken Years-Blue Moon Chicken, Picnic Chicken and Chicken Teriyaki-ish (delish)


*Just Desserts-Criminal Coconut Cake, Boston Cream Cupcakes and My Blondies

I loved her story on Chicken Teriyaki-ish anything thing from scratch. I personally made teriyaki chicken once using a store marinate.  It was sticky sweet and not very tasty.  I'm not one to order teriyaki when we eat out at a Japanese restaurant but my kids do. So I gave her recipe a shot and it was an instant hit! It will be cooked again, trust me!  I served it with Thai Basil Rice, which went with it perfectly!

Chicken Teriyaki-ish (click for printable copy)
This recipe is from The Crabby Cookbook by Jessica Harper. You can find her on Twitter @thecrabbycook or on her blog, http://www.thecrabbycook.com


Ingredients

8 bone-in, skin-on chicken thights (about 4 lbs)
1/2 cup soy sauce
1/2 cup (packed) brown sugar
2 tablespoons Dijon mustard
1 tablespoon grated fresh ginger
2 cloves garlic, finely minced
1/4 teaspoon freshly ground black pepper

Directions

1. Place the chicken thighs in a bowl. Mix all the remaining ingredients together in another bowl, and pour the mixture over the chicken. Cover, and marinate the chicken in the refrigerator for at least 3 hours or as long as overnight.
2. About 1 hour before you want to serve the chicken, preheat the over to 350F.
3. Place the chicken in a baking dish or roasting pan, and bake, basting occasionally, until it is browned and cooked through, about 50 minutes.
4.  Serve the chicken ho or at room temperature.

My tips:
We have chicken snobs in our home so I do not use chicken thighs. I used chicken breast.  Just know that you cook the breast about half the time of the thighs or they will dry out.  We served it with Thai Basil Fried Rice! Perfect combo!

Disclosure: This cookbook was provided to me with the agreement that I would post a review. The words expressed here are my own tasty opinions! 

Thai Basil Fried Rice Recipe

Do you like Asian food? We love to eat Asian food and I'm always trying to find new Asian recipes to cook my family.

We love Thai food! Being said, you would think that I cook a lot of Thai.  Well that is not the case. If we want Thai, we head out 25 minutes to our favorite and only Thai restaurant in our area. I always order the same menu item because we only go there on average every 6 weeks and I LOVE their Shrimp and Chicken Pan Woodsen.

Lately, I've given in to our need to eat Thai more than every 6 weeks and have found myself experimenting with Thai recipes. I found a recipe and played around with it to created a very flavorful dish that the entire family loved!  Do you have an Thai favorites?  If so, please share in the comments so that I can come over and check out your recipe.

Thai Basil Fried Rice (click to print recipe)


Ingredients

4 cups cooked Jasmine rice
8 cloves of garlic
2 chili peppers or chili paste/sauce
1/4 cup oil
1/2 cup of Oyster Sauce
1 tablespoon sugar
1 red bell pepper sliced in strips
1 handful of basil, coarsely chopped (use up to 2 cups of if you have it)
1 handful of cilantro, coarsely chopped
Limes & cucumbers 


Directions

1) Crush/chop garlic and chili peppers and toss in hot oil for just a few seconds.
2) Add in cooked rice and stir for 1 minute.
3) Add in Oyster sauce and sugar. Stir into well covered.
4) Keep this on high heat and keep flipping/tossing! You don't want the rice to stick and burn.
5) Once rice is all coated with the sauce, add in bell pepper for 2-3 minutes.
6) Toss in basil and cilantro.  Mix in quickly and take off the heat and eat! Serve with sliced cucumbers and limes! Squeeze lime on your meal right before eating!

My tips:
This works best if the rice is not freshly made.  Make the rice in the morning and just let it sit out on a platter for a few hours to dry a little.  This is a perfect dish if you have left over rice from the day before.

You have to use Jasmine Rice if you want a good Thai dish, in my opinion.  The long grain holds up, it isn't sticky or pasty and is super easy to cook! Follow the direction on the bag.  It isn't instant rice so it will take 15 minutes to cook and well worth it.  You can cook it in a rice steamer. Follow package or machine directions.  I always thought I needed one until I started making this rice. I no longer need a rice cooker.

This dish is good with chicken, beef or shrimp.  Just toss the meat in before the rice, cook until almost done and then continue with the steps with adding rice.

We served ours with Chicken Teriyaki-ish which was amazing together!

Tangy Asian Chicken and Coleslaw Recipe

 This is a really quick and easy recipe that I got out of the 44th Pillsbury Bake-off cookbook! This was made to use a bun, which we did, but it would be just as good without the bun! I'll give you the recipe printed and then my changes/additions at the end!

Tangy Asian Chicken and Coleslaw Rolls

Ingredients:

2 cans Pillsbury refrigerated crusty French loaf
1 c slicked almonds
1/2 c apricot preserves
1/4 c chopped fresh chives
1/4 c rice wine vinegar or rice vinegar
2 1/2 T vegetable oil
1 tsp kosher (coarse) salt
1/2 tsp freshly ground pepper
1 red or green jalapeno chile, seeded, finely chopped
3 c cold shredded deli rotisserie chicken (from 2# chicken)
1 bag (4 cups) coleslaw mix

Directions:

1. Heat oven to 375F. Spray large cookie sheet with cooking spray.  Cut each loaf of dough crosswise into 4 pieces to make rolls. Place olls, seam side down and 2 inches apart on cookie sheet.  Bake 12-16 min or until golden brown.  Remove from cookie sheet to cooling rack; cool completely.
2. While oven is warm, toast almonds in ungreased shallow pan 3-4 minutes, stirring occasionally, until slightly golden.
3. Meanwhile, in a small bowl, beat remaining ingredients except chicken and coleslaw with wire wish.
4. In medium bowl, mix chicken, coleslaw and almonds.  Add apricot vinaigrette; mix thoroughly.
5. Cute each roll horizontally almost to other side.  Fill each roll with 1/2 c. coleslaw mixture.  Serve immediately.

My changes: 
*This was a great recipe. It needed more of an Asian kick to it so I added 1/4 c. low sodium soy sauce. That helped!
*It is almost impossible to get fresh chives or chilie peppers in our small town this time of the year. I added dried chives and a HOT Chili Garlic Sauce from the Asian food aisle.
*I didn't want to bake rolls so we just used a pack of Hawaiian rolls.  They were just the right size.
*This is a great meal to make with a rotisserie chicken.  That wasn't in my plan so I just cooked a chicken in my crock pot (click to see how I do this) and it was quick and easy from there.

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Thai Green Curry Chicken Recipe

This is a very mild, Curry Chicken.  It was my first time cooking with Green Curry.  To me, it provides a great curry flavor without the heat.  It is a very smooth tasting meal.  It goes perfect with the Red Curry Pad Thai Noodles and/or Coconut Rice.  I make both.

Thai Green Curry Chicken

Ingredients

2 chicken breast, cooked, skinned and cut into cubes
1 can coconut milk, unsweetened
3 T Green Curry Paste ( I used Thai Kitchen)
1-2 T Fish Sauce (optional and I leave out but one of these days I'm going to add it)
2 T brown sugar (optional)
1 can bamboo shoots
2 c sugar snap peas or frozen peas
1/2 red onion thinly sliced
1/3 c. chicken broth
1 handful of chopped fresh basil

Directions

In a large saucepan, simmer coconut milk with the curry paste for 5 min. and then add the chicken and let it simmer 10-20 mins (depending on your time.. the longer you simmer the softer the chicken).  Add in fish sauce, brown sugar, bamboo shoots, onion and chicken broth.  Simmer for 10 min.  It should be thick.  Simmer a little longer if needed.  The last 5 minutes before serving, toss in all the basil but 1 T and peas.  Keep warm until ready to serve.  Before serving, toss with more basil.   Serve with Jasmine rice or the above Rice and/or Noodles.

Coconut Rice Recipe

This is a very tasty, nutty, rice recipe.  I loved the smooth taste. Do you have any favorite rice recipes?

Thanks to Rachel and Will for the recipe for Coconut Rice.  If you cook anything like this at all feel free to share the recipe!

Coconut Rice

Ingredients

1 1/4 c. Rice (I used Manatma Jasmine Long grain rice)
1/2 stick of butter
Black pepper
Basil
Tarragon
Red onion, thinly sliced
1 c. unsweetened coconut milk
1 c. water

Directions

Melt a half stick of butter in a pot. Add black pepper, a little basil and tarragon, and thinly sliced red onion. Then add a cup of unsweetened coconut milk and a cup of water to rice (sticky rice is great, too) and bring to a boil, then let simmer until soft. Great with everything.

Chinese Food Take-in Recipes

 I love trying out new recipes on my family! They are the best family to cook for.  They put up with me and all my "new recipes."  Last Wednesday we had CHINESE TAKE-IN as my 11 year old named it! 

 I have this cool coffee cup chalk board in my kitchen and we try and write our daily specials!  Sometimes I'll shake it up and put a dollar amount with the specials.

Two of my Chinese recipes come from my newest acquired cookbook, Homestyle in a Hurry by Gooseberry Patch.

Beef & Snow Pea Stir-Fry

Ingredients

3 T. soy sauce
2 T. rice wine or rice vinegar
1 T. brown sugar, packed
1/2 t. cornstarch
1 T. oil
1 T. fresh ginger, minced
1 T. garlic, minced
1 lb. beef round steak, cut into thin strips
1-1 1/2 c. snow peas
cooked rice or Veggie "Fried" Rice

Directions

In a small bowl, combine soy sauce, rice wine/vinegar, brown sugar and cornstarch; set aside.  Heat oil in a wok or skillet over medium-high heat.  Add ginger and garlic and saute for 30 seconds.  Add steak and stir-fry for 2 minutes or until evenly browned. Add snow peas and stir-fry for an additional 3 minutes.  Add the soy sauce mixture; bring to a boil, stirring constantly.  Reduce heat and simmer until sauce is thick and smooth.  Serve over cooked rice.  Makes 4 servings.

*My hints: I found thin cut Milanesa beef at the store and  used that. It was a perfect choice because it was already cut for me.  Add more veggies to this dish! We added water chestnuts and thinly sliced red peppers.

We also made Veggie "Fried" Rice (from the cookbook) and Crab Rangoons. (click to get the recipes)

Click below to get more recipes from this cookbook and enter to win a copy!

Speedy Sausage Breakfast Muffins
Bacon Breakfast Muffins
Cookbook Giveaway!

Veggie Fried Rice Recipe with Gooseberry Patch

Here is a yummy fried rice recipe from Homestyle in a Hurry by Gooseberry Patch.

Veggie "Fried" Rice

Ingredients
1 1/2 c. long-cooking rice, uncooked
1/2 c. carrots, peeled and finely diced
1/2 c. celery, finely diced
1/2 c. onion, finely diced
3 c. water
1 t. salt (or use beef or chicken bouillon)

Directions
Place all ingredients in a heavy saucepan over medium heat.  Bring to a boil.  Cover and boil gently about 15 minutes, until rice is tender and water is absorbed.  Serves 4.

*My tips: We tossed in chopped green onions before serving!  This was a tasty alternative to actually frying the rice like I normally do.

Quick and Easy Crab Rangoon Recipe

We love eating Crab Rangoons at Chinese Restaurants.  I love making them at home, too!  This is one of our favorites! They are quick and very easy to do and well worth it! Serve these to your family and they will think you are the greatest mom ever!

Crab Rangoons

Ingredients
8 oz cream cheese, softened
1 bunch scallions, chopped (optional)
1 pkg. crab pieces (I use white crab in the can but imitation crab chopped up is good, too)
1-3 tsp sugar (to taste)
wonton wrappers

Directions
Mix cheese, scallions, crab and sugar together.  Place 1 tsp of filling into the middle of a square wonton wrapper.  Wet 2 adjoining sides of the wrapper, fold and seal into a triangle.  Brown in hot oil, turning once.  Drain on a paper towel, cool slightly and serve plain or with sweet & sour sauce.

Check out some of my other Chinese recipes; Veggie "Fried" Rice and Beef and Snow Pea Stir-Fry.

Check out my Homestyle in a Hurry recipes and Giveaway from Gooseberry Patch.

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Dinner: Gourmet Turkey Asian Burgers

Wow what a fun dinner! I made my first ever Gourmet Turkey Asian Burgers for my family! Guess what? So can you! Just go to The Healthy Pantry and order your Meal kit!!!

This kit came with a bag of specially blended Asian mix and Hoisin sauce. All I had to do was add ground turkey and eggs. The blended mix was a time saver! I didn't have to plan out the ingredients or check to see what I had on hand or even go to the store! Their website states "no hunting , no measuring, no chopping"! This Meal kit also came with Stir Fried Brown Rice. All I had to add was water, egg and soy sauce! Total price for the kit is $9.97. That gave us 8 burgers and a side of Stir Fried Rice. I also cooked broccoli. The burgers were very filling and we had 1 1/2 burgers leftover for lunch.

What a fun and educational company! Their site states "Along with great flavors, this dinner contains sesame seeds, rich in fiber, protein and many minerals, including calcium. Sesame seeds have the highest protein content of any nut or seed and have been found in studies to help reduce LDL levels (the “bad” cholesterol)." I did not know that about sesame seeds!!
On each package you will be given the ingredient list, what you need to provide, Prep time, Cook time, serving size, nutritional facts and very details instructions on how to cook the product! The burgers were 10 min (3 min of that was for prep of mixing the packet with the turkey)

Please go check out The Healthy Pantry and look around at their story and why they started the company! Check out all their meal kits. They have Special Diet kits ranging from Weight loss to No Dairy! They also have a "Recipe Makeover" tab! I have not submitted a recipe yet but plan to do it soon! You just submit a recipe and they will make it healthier, easier and tastier! This is currently a FREE service. The Chef will re-write it and send it back to you with complete "before" and "after" nutrition label!!! How fun is that? I have seen them do it with 3 recipes.

Have you tried The Healthy Pantry? If so please leave a comment! Stay tuned. We plan on trying the Wild Salmon Patties and Quinoa with Vegetables Kit and Whole Grain Oatmeal Raisin cookie Kit !!!!