Tupperware Tuesday: Stir-Fried Lemongrass Chicken

** Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.

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Adapted from Cooking Light, January 2013.

I substituted chicken breast for chicken thighs since I’m really not a big fan of dark meat. I don’t mind it so much if it was fried, but then again, practically anything is good fried! This was the first recipe I made with lemongrass that didn’t involve broth. I was kind of clueless about what to do with the lemongrass, but that’s what YouTube is for! amiright???

Unless you want a big block of rice noodles in your tupperware, I would recommend vermicelli noodles. However, if you’re making this recipe for dinner then I would serve with thicker noodles.

Tupperware Tuesday: Spicy Thai Basil Chicken

** Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.

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Adapted from Cooking Light, January 2013.

I found this recipe in the January 2013 issue and I’ve already made it a several times! A couple times as lettuce wraps (using Boston Bibb) and a couple times, as pictured above, mixed with quinoa. Both lettuce and quinoa provide a nice contrast in texture and a balance to the flavorful ground chicken and bell peppers. And while lettuce is great when I want to go low carb, I seriously love me some quinoa. I really don’t understand why Henry doesn’t like it. Quinoa is the best thing ever! I think I appreciate it more because it’s not as heavy as say, brown rice, and more importantly, doesn’t give me heartburn.

Tupperware Tuesday: Maple & Soy-Glazed Steak

** Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.

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Adapted from Cooking Light, March 2010.

I made the steak pretty much as directed except I used tri-tip, which was on sale at Fresh & Easy, and significantly increased the amount of Sriracha. I also made extra marinade to toss with whole wheat thin spaghetti. Since I had left over baby spinach, I sandwiched leaves between the steak and spaghetti, drizzling extra sauce over to finish. The heat from the microwave wilted the spinach just enough to take away the raw taste.

I loved the sauce. I definitely saved this recipe just for the sauce.