Hello! Thanks for stopping by the Back Porch today. I’m grateful for your company! I would like to propose a recipe share to accompany this wonderful winter season we’re enjoying.
Our Wonderful Winter
This is our first winter in Northern Arizona, but our neighbors tell us we’ve had an unusual amount of snow. We’ve gotten something like 60 inches in the last two weeks. It is beautiful! I have only 2 complaints.
- It makes my daily trail walks all but impossible.
- It started 2 days after my husband’s hip replacement surgery, leaving shoveling duty to my son and me.
I must say, though, snowy weather is great for cooking and baking. And I’ve been doing a lot of that! So, I also have to say I’m grateful for shoveling duty, because it is a fabulous calorie burner while the trail walks are on hold.
A Recipe Share
This is where a wonderful winter recipe share comes in. What are you eating these days? Do you have any nutritious recipes to share? Could you use a few?
My hubby likes to base his diet on protein. I prefer to center mine on plants. Because we’re incredibly creative (read the sarcasm), we’ve dubbed our eating habits “Protein and Plants”. It works. At least it reminds me where to focus when I’m at the grocery store. We both also eat carbs, dairy, and fats; we just try not to make them the stars of our plates.
What do you think? Do you have any recipes I can try? Would you be willing to share?
Here is one of our favorites that you might enjoy. It’s quick, simple, and healthy to boot!
Chicken, Mushroom, and Asparagus Stir Fry
- 2 tablespoons olive oil
- 2 pounds boneless chicken, sliced
- 2 pounds asparagus, trimmed, cut into 2-inch pieces
- 1 large onion, wedged
- 16 ounces fresh mushrooms, sliced
- 1/2 cup water
- 1 cup stir-fry sauce
- 1/2 cup oyster sauce
- In a skillet or wok, heat 1 tablespoon of oil. Add chicken strips; stir fry 5-6 minutes until no longer pink in the center. Remove chicken from the pan.
- Add the remaining 1 tablespoon of oil to the pan. Add asparagus, and onion; stir fry for 3 minutes. Add mushrooms; stir fry 3 minutes longer. Add water; cover and steam for 2-3 minutes or until asparagus is tender.
- Meanwhile, in a small bowl, mix stir-fry sauce and oyster sauce. Return the chicken to the wok and add the sauce mixture. Stir fry for about 1 minute longer or until hot.
- Serve with hot rice, or on a bed of greens.
Note: You can substitute any other veggies that you like and have on hand. Feel free to be creative with the protein too!
If you have a recipe for me to try, please share! I would love to use it for two purposes – to pray for you as I prepare it, and to nourish my family this wonderful winter. Please, paste one in the comments, or provide a link if you’ve already shared it. If you aren’t excited about posting it publicly, but are willing to email it privately, use my contact button at the top of the page.
Thank you! I appreciate you. Seriously – whether you have a recipe to share or not, I appreciate you for being here, for reading, and for being a present blessing to the Back Porch! Have a great day!