Every week I tell myself that I’m going to cook more at home and eat out less. Sounds good in theory, but, implementing this idea definitely takes planning. More often than not, I find myself picking up take-out on my way home from the gym, or in-between my kids practices, games, etc…I know a lot of you deal with the same issue. About a year ago, I stumbled across the No More To Go website, and I’m so happy to be able to share it with you! No More To Go is a meal planning site that provides healthy, weekly menus, along with an integrated weekly shopping list. You also get detailed pictures of each dish, along with tips on ways to modify each recipe to fit your needs! What I like best is that the recipes are sophisticated, yet simple enough for a weeknight meal at home. They also feature seasonal vegetables, and never involve dumping a can of “cream of” soups into a crock pot. I’m trying to encourage “clean” eating at home, and these recipes definitely provide the foundation for that.
No More To Go was founded by full-time working Mother, Stacey Stabenow in 2011. Her love of cookbooks, cooking magazines and food blogs had friends constantly asking for recipe ideas – which she happily shared. When one of her tech-savvy friends suggested she start her own blog, she decided to give it a try…. Less than 3 years later, her site has over 3,000 paid subscribers & 7,000+ Facebook Followers! All of this by word of mouth! Here are a few of Stacey’s favorite sites, blogs, & magazines that inspire these great weekly menus!
Below is an example of one of the delicious recipes I’ve received that instantly became a family favorite at my house!
Kung Pao ChickenINGREDIENTS
- 1 1/2 pounds boneless/skinless chicken breasts or thighs
- 1/2 pound snow peas
- 1 red bell pepper, sliced
- 4oz can sliced water chestnuts
- 1/4 cup grapeseed or canola oil
- Cornstarch Slurry
- 1/4 cup low sodium soy sauce
- 1 egg, beaten
- 1 cup cornstarch
- 2 tablespoons water, if necessary
- 1/4 cup dry white wine
- 1/4 cup low sodium soy sauce
- 1 tablespoons sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 teaspoons chili garlic sauce
- 2 teaspoons rice vinegar
- 3 teaspoons brown sugarINSTRUCTIONS
- The first thing you need to do is start your rice.
- Then, cut the boneless chicken into 1-2” pieces, set aside.
- In a large bowl, combine cornstarch slurry ingredients. You may or may not need to use the water. Your consistency should be thick but stir-able.
- Add cut chicken to the slurry and toss to coat.
- In a small bowl, combine sauce ingredients, set aside.
- Heat 3T oil over medium high heat in a large wok or skillet until it begins to shimmer.
- Working in batches, so the chicken pieces do not touch each other, fry each side until golden – about 2 minutes per side. Transfer to paper towel lined plate. Continue until all the chicken is cooked. You may need to add the remaining 1T oil if you’re running low.
- Discard all the remaining oil except 1T Return to stove and add vegetables. Sauté for 3-4 minutes or until tender and the peas are slightly browned.
- Pour sauce into pan with the vegetables and toss. Heat through and let thicken slightly.
- Toss in chicken and serve over hot rice.
- 1 ½ cups basmati or jasmine rice
- 3 cups waterINSTRUCTIONS
- Place rice and water in a small pot; bring to a boil; reduce to simmer; cover and let cook for 20 minutes.
- Remove lid, fluff rice, and serve.KID NOTE: My kids love Chinese food and crispy chicken. So this combination was a HUGE hit!VEGETARIAN TIP: Substitute firm tofu for the chicken. Toss in cornstarch slurry and cook as directed above. .GLUTEN FREE MODIFICATIONS: Make sure your soy sauce is gluten free.NUTRITIONAL INFORMATION: Located at the bottom of this page.Active: 40 mins · Serves: 4-6
This giveaway is a 12 month Subscription to No More To Go valued at $64! Each Friday, you’ll receive a weekly menu, along with your shopping list! It also provides Gluten-Free and Vegetarian modifications.
After entering, head over to No More to Go & learn more about this amazing service!