Stir Fry vs. The Turkey Burger and 1 lb. Loss

First of all, my daughter lost a little more than a pound yesterday! So she made up for the 1 pound gain last week.  I was worried because of Spring Break and the kids being with my parents for a few days. But she did great! She actually had quite a bit of activity with my parents.  My mom took them to a place to play laser tag and bounce on the bouncy houses, she even took them sandwiches so they wouldn't eat pizza! They also went bowling and she went to her program exercise classes. Take a look at my silly babies after hanging with Grandma and Grandad.

On to our eating, if you read earlier about my B-A-D Turkey Burger experience. I have redeemed myself with the Stir Fry I made yesterday. It was pretty good even though I couldn't eat much because, it seems, that brown sauce makes me sick. Yeah, TMI.

The family liked it. I got it from the below recipe.  I had all the ingredients but didn't actually have the Stir Fry sauce so this was probably the 2nd recipe I saw and I had most of the stuff to make the sauce.  I used red and yellow peppers, frozen string beans and corn and a few carrots. The husband and son don't like broccoli.  I made brown rice, as well. I had to add more water, soy sauce and ginger because I had more chicken.  Also, I didn't use cornstarch or oil because I didn't have any. Can we all say "Modified Recipe" *lol* Either way, it turned out nicely.  I got the recipe from Allrecipes.com.

I will try the Turkey Burgers again since Wendy gave me some ideas and I think I will try the ranch dressing mix next time. Maybe next week.  I am going to have to use the practice of trying things 10 times before I say I don't like it. 

Chicken Stir Fry

Ingredients

• 4 (4 ounce) boneless skinless chicken breast halves
• 3 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 3 tablespoons cooking oil, divided
• 2 cups broccoli florets
• 1 cup sliced celery (1/2 inch pieces)
• 1 cup thinly sliced carrots
• 1 small onion, cut into wedges
• 1 cup water
• 1 teaspoon chicken bouillon granules

Directions

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.