Adopt a dog Friday, plus a recipe!

Last week things were a bit hectic and I never got around to posting my “Adopt a Dog” Friday post.  Today we shall make up for that.

Meet Miranda

Miranda is a hound available through DFW Rescue Me. I think she would love a home for Easter!  Her foster parent writes “She is everything you expect a hound to be: mellow, easy going, and social. Miranda loves people and gets along great with other dogs.”  And better yet, she is housetrained!  If you are interested in Miranda, contact the link above.

Next up we have Carmen. You can’t tell me she wouldn’t make the perfect addition to an Easter basket.

Carmen is available through Paws in the City.  Carmen is very loyal, not at all yappy, and loves to make new friends at the small dog park.  She loves taking naps and apparently has been known to snore.  I must say that puppy snores are my favorite.  If interested, you can read more about her at the Paws in the City link posted above.

I’ve also got a healthy Friday recipe for you.  Wes and I enjoyed this meal earlier in the week…for several nights actually. Lots of leftovers here!  I wanted to recreate a fried rice that you usually get with Chinese takeout. However, my goal was to make it healthy.  I replaced the rice with my favorite thing, quinoa!  And used all low-sodium products and lean chicken breast in the mixture.  Overall, I was really pleased with how it turned out.

Chicken fried quinoa
1 cup quinoa
2 cups water
1 large chicken breast, pounded thin and chopped into chunks
2 tbsp low sodium soy sauce
2 tbsp low sodium teriyaki sauce
1 tbsp peanut butter
3 tbsp rice vinegar
1 tbsp sriracha
4 green onions, chopped
1/2 white onion, finely chopped
1 1/2 cups corn kernels (i used two fresh cobs and removed the kernels)
3 carrots, finely chopped
3 celery stalks, finely chopped
3/4 cup peas
1 tbsp low sodium soy sauce
1 tbsp low sodium teriyaki sauce
2 eggs
3/4 cup peanuts
Salt and pepper to taste

About 4 hours before cooking, combine teriyaki sauce, soy sauce, peanut butter, sriracha and vinegar in a large bowl. Microwave for 30 seconds, then whisk together.  Pour sauce over top chicken breast. Let marinate for four hours.

When it is time to cook supper, prepare the quinoa. In a medium sauce pan add quinoa and water. Bring to a boil, then let simmer until all the water is absorbed and quinoa has not bite to it.

In a large skillet or wok, add chicken.  Pan fry the chicken. Cook for about 6 minutes. Then add in all chopped vegetables. Saute together for another 5 minutes in the chicken marinate.  Add in additional soy sauce and teriyaki sauce. Break eggs over top vegetable mix and stir all together.  Once the eggs are cooked, add in quinoa and peanuts. Add salt and pepper to taste.

You can choose to add in more sriracha sauce as well if you like yours really spicy. Wes does, so he usually adds in quite a bit of that stuff. Sriracha is just a red chili sauce you can find in the Asian section of the grocery store. It packs quite a bit of flavor!

This was a quick weeknight dinner.  Like I mentioned, this recipe made a ton of leftovers. So if you aren’t a leftover fan, I would recommend cutting it in half.

Also wanted to say a quick thanks to Vivien and Dan for the coolest wedding favors. Yes I still have these.

I hope everyone has a wonderful Good Friday and Easter weekend. Enjoy your time with family and friends.

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