Easy and Delicious Chicken Stir Fry and Fish Tacos

What to make for dinner is a question that seems to never go away.  As soon as you figure out dinner for one night, you are faced with the same dilemma again and again.  When you are busy all day, either at work or at a conference like BlissDom, having dinner planned and prepared in advance is very comforting.  Here are two recipes that will nourish your families during busy days and help you stay calm knowing you do not have to start worrying about what to make the minute you step in the front door.  I find the key to organized family dinners is planning them the Sunday night before for the entire week, and partially prepping the ingredients in the morning.  Follow my "in the morning/when you get home" directions and things will go very smoothly for you…it will be pure Bliss!

Chicken Stir Fry

Chicken stir fry is my go-to recipe when I feel like have indulged too much or can’t think of anything else to make. My whole family likes it and it is so easy to prepare in the morning and finish off right before serving.

Ingredients:

In the morning:

  Mix ingredients for sauce together in a medium size bowl. Place in fridge.

  Cut chicken into strips, sprinkle cornstarch all over. Keep refrigerated.

  Chop pepper and celery. Keep refrigerated.

When you get home:

  Heat a medium skillet over medium high heat. 

  Add 2 tsp vegetable oil. Add chicken coated with cornstarch and stir fry until lightly browned on outside. Add chopped peppers and celery.  Stir in sauce. Bring to a boil and allow to simmer for 3 minutes. 

  Boil noodles according to package directions, around 40 seconds. Drain. Toss with 2 tsp sesame oil and put into a medium size casserole dish. Place under broiler for 5 minutes, or until top of noodles begin to brown.

  Place stir fry on top of noodles.  

Makes 4-6 servings.

Fish Tacos

Here is a very simple recipe that looks fancy and tastes delicious!

In the morning:

  Place fish in fridge if frozen.

  Mix salsa ingredients together. Keep in fridge until ready to use.

  Mix mayonnaise ingredients together. Keep in fridge until ready to use.

When you get home:

  Preheat oven to 350. Place tilapia on a parchment lined baking sheet. Sprinkle taco seasoning over fish filets and bake for 15 minutes or until fish flakes easily with fork.

  Break fish into ½ inch pieces. Place 3-4 pieces in each tortilla. Top with salsa and mayonnaise mixture.

Option: 

  Fold tortillas in half and place in 350 oven for 3-5 minutes until tortillas become lightly crispy.  Fill with fish, salsa and mayo.

  Cut tortillas out with a circle cookie cutter or the edge of a glass, place each circle folded and wedged between the underside circles of mini muffin tins to make mini taco shells. Bake at 350 for 5 minutes or until tortillas become lightly crispy.  Fill with smaller amounts of fish, salsa and mayo.

Makes 6-8 regular size tacos, 12 mini tacos

Looking for more weeknight meal recipes?  Try Steak, Avocado and Rice Noodle Recipe, Soy Baked Tofu with Broccoli, Edamame and Lo Mein Recipe, Easy As Spaghetti Pie Recipe, or Butternut Squash Macaroni and Cheese Recipe.