Mixed Veggie Stir Fry – 21-Day Fix Approved

Mixed Veggie Stir Fry (adapted from the 21-day fix meal book)

We had done a SAMs club trip earlier in the week which resulted in tons of fresh veggies! Even though I had meal planned for the week I decided to freeze some of the grilled chicken and turkey burgers I had already made and whip this together – especially since I already had such a variety of veggies to use up! What a great problem to have!

This recipe is for 6 servings – all equal to one green container and 1 teaspoon

I always like to double up my recipes so I have enough for leftovers later in the week!

Veggie stir fry

STIR FRY:

Ingredients:

4 tsp. of olive oil

1 cup chopped asparagus

1 cup snap peas

1/2 cup chopped broccoli

2 cups chopped assorted colored bell peppers

1 cup chopped carrots (I had matchstick carrots so I used those)

1 cup onions

2 tsp All-purpose seasoning (see below)

Directions:

1. Heat oil in medium skillet over medium heat.

2. Combine all veggies and seasoning

3. Cook vegetables for 5-7 minutes or until crisp tender.

All PURPOSE SEASONING:

4 tsp onion powder

2 tsp garlic powder

2 tsp mustard powder

1/4 tsp. dried thyme

1/4 tsp. ground black pepper

1 tsp sea salt

I like to pair this stir fry with chicken and/or shrimp. Its a great way to use up some leftovers or a rotisserie chicken!

— 1-1.5 pounds of chicken, cut into cubes and tossed with 1 tsp of all purpose seasoning and 1 tsp olive oil, baked for 30 minutes at 375 or until no longer pink – or – grilled – or – pan fried

— Optional serving suggestion – 1/2 cup brown rice prepared according to directions on package or 1/2 cup quinoa cooked according to directions