Pick your spice!

Spices!

The most wonderful things in the history of ever. When you seriously cut down on sauce and condiments, spices are KEY to keeping the delicious flavors.

Andy and I have our three favorite spices - he probably couldn't tell them to you because he doesn't add any of them to anything, but they are the three staples in 85% of the things that I cook:

-Garlic
-Cumin
-Paprika

Adding spices to dishes that you whip up in no time makes a little effort go a long way when it's being eaten.  Instead of serving leftover shredded chicken, why not throw it in a frying pan with a little olive oil and some spices and voila - you have a brand new dish, no leftovers in sight!

Here are a few of my favorite Wednesday night fast meals!

Veggie stir fry:
Prep in 5, ready in 15

1 Zucchini, sliced and cubed
1 Large Bell Pepper, chopped
1 Large Onion, chopped
1 Tomato
1 Handful of Spinach

Directions:
-Heat 1 TB olive oil on medium-high heat
-Add onion and pepper, stir for about a minute
-Add 2 tsp Garlic, 2-3 tsp Cumin, and a shake of paprika (or other favorite spices) + salt and pepper to taste
-Add Zucchini, continuing stirring for about 5 minutes until zucchini tenderizes
-Add spinach and and tomato and continue stirring for another minute or two

Serve as a main course, over 1/2 C of black beans, as a filling in fajitas, or with chicken on top! It is so versatile!

One Dish Chicken, Sweet Potato, & Green Beans:
Throw together in 10, ready in 60 

1 Pound Chicken Breast, cut into strips
2-3 Cups green beans
2-3 Medium/Large Sweet potatoes, chopped & cubed
 
-Preheat oven to 375 degrees
-Lightly oil a glass 9x13 dish
-Lay raw chicken breast strips down the center, lengthwise, with favorite rub
(I used smoked paprika, chili powder, and black pepper.)
-Put fresh green beans on one side of the chicken
-Put diced sweet potato on the other side of the chicken
-Drizzle everything with olive oil
-Sprinkle garlic powder on green beans
-Lightly sprinkle salt over the whole dish
-Add about 1/2 inch of water
-Bake uncovered for 1 hour

Breakfast for Dinner: Veggie Omelet
Throw together in 5, ready in 10

For me:
1 Egg + 2 egg whites
1/2 tomato, chopped
1/2 onion, chopped
1 handful spinach
1/2 pepper, chopped
salt to taste

For Andy:
2 Eggs + 2 egg whites
1/2 onion, chopped
1/2 pepper, chopped
1/4 avocado
1 oz mozzarella

-Heat 2 tsp olive oil over medium/high heat
-Sautee Onions & Peppers for 4-5 minutes
+at this point I remove half of the onion & pepper mixture and put it on a plate, and add the tomatoes and spinach
+continue sauteeing for another minute, and the empty the tomato mixture on another plate
-Spray pan
-Pour in egg mixture for one omelet (Andy's)
-Add onion & pepper mixure on top
*Pro tip: add 1 spoonful of water and then cover and cook until eggs are no longer runny on top!
-Flip the omelet, put sliced mozzarella and sliced avocado on half, fold and serve!
- For the second omelet (mine) I do the same thing with my ingredients.

Yum! Serve with 1 slice of sprouted multigrain bread, toasted! Other good sides are:
Yogurt
Fruit Salad
1/2 Banana




What are your favorite fast meals?