1 red bell pepper,
thinly sliced
1 yellow bell pepper,
thinly sliced
1 crown of broccoli,
cut into florets
3 large carrots, thinly sliced
2 cups snow peas
2 cups green onions,
chopped
3 cloves garlic, minced
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp sesame seeds
salt & pepper
18
Directions:
Set your Family Skillet to medium-low heat. Add the peppers, broccoli, carrots, snow
peas, and green onions to the Family Skillet. While stirring the vegetables, add in the
garlic, sesame oil, soy sauce, salt, and pepper.
Cover with the Glass Lid and cook for about 15 minutes, stirring occasionally. The
vegetables should be crunchy but not hard. Top with sesame seeds. Serve the stir-fry
over a scoop of white or brown rice.
VEGETABLE
STIR-FRY
8 boneless chicken thighs
¼ cup oil, divided
2 medium onions, chopped
2 green bell peppers,
chopped
2 garlic cloves, chopped
dash of red pepper flakes
2 tsp cumin
2 cans (15 ½ oz) diced
tomatoes, undrained
2 cans (15 ½ oz)
chickpeas, undrained
1 cup dried cranberries
1 dollop of plain yogurt
19
Directions:
In your Family Skillet, sauté the onions and bell peppers in 1 tbsp of oil until they become
translucent. Add the garlic, pepper flakes, and cumin. Stir for about 1 minute before
removing from the Family Skillet and setting aside.
Add the rest of the oil and the chicken. Let the chicken cook on medium heat until it starts
to brown. Flip the chicken and brown on the other side. Place the chicken on the plate
with the vegetables.
De-glaze the Non-Stick Pan by pouring in some of the juice from the canned tomatoes.
Once the solids in the Pan are dissolved, add the chicken, vegetables, the tomatoes,
chickpeas, and cranberries.
Cover and let simmer on low heat for about 30 minutes, or until the chicken is completely
cooked through.
CHICKEN
CHICKPEA
sTEW
Ingredients:
Ingredients:
