My Cooking Resolution…

Brr! This morning felt like it dropped 30 degrees over night!! Oh, wait…it did!! It was freezing this morning, here in Orlando, and I have heard that we are the only state in the U.S. that doesn’t have snow! That’s not fair! :)

(By the way, Hip hop was a success last night, and I am looking forward to going again next Tuesday!)

It took me and Win a while to get out of our warm bed this morning! He did not want to go out for his walk!

I'm so comfy!

The cold did shake me out of my tiredness, but nothing gets you ready for work like a cup of Jet Fuel by Coffee People!

Jet Fuel!

It definitely got me warm and ready to go!

Wake up!

My Cooking Resolution

If you read my post about my New Year’s Resolutions,  you would know that one of my resolutions is to start improving my skills in the kitchen. To accomplish my goal to become a master in the culinary arts, I have decided to make one new dish a week, and post about it!

This week I found a recipe that Brett and I are both looking forward too! Lemon Chicken Stir-fry.


  • 1 lemon
  • 1/2 cup reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • 10 ounces mushrooms, halved or quartered
  • 1 cup diagonally sliced carrots, (1/4 inch thick)
  • 2 cups snow peas, (6 ounces), stems and strings removed
  • 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
  • 1 tablespoon chopped garlic
  • The only thing I changed up was the vegetables. To save money on buying the veggies separately I just purchased a packaged of the vegetable stir-fry in the produce department.


    I started the dish by zesting a lemon and chopping the green onions. Next I prepared the chicken and cut it into 1 inch cubes. I whisked the soy sauce, lemon juice, and chicken broth in a bowl and set it aside. I cooked the chicken first, then moved it to a separate plate before cooking the veggies in garlic. When the veggies were fully cooked and tender I added the broth, and the chicken back into the pan, and wha-la!

    Lemon Chicken Stir-Fry!

    The dish had a really light flavor, and the lemon rally added an interested touch to a stir-fry dish. If I were to make it again, I would probably use less lemon juice and add more soy sauce. The lemon flavor really over powered the soy sauce, and the dish ended up being really watery. Overall, I would say that the meal was a little bland, but definitely a really nutritious one.

    Nutrition Per serving: 225 calories; 6 g fat; 14 g carbohydrates (Not Including the Rice); 27 g protein; 3 g fiber.

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