My Dinner 

  • ​For step by step instructions on how to make these meals below, check out the recipes!

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Chinese Chicken

Ingredients:

1 lb boneless chicken cut into strips, (washed, set aside)
2 Tbsp olive oil
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp corriander powder
1/2 tsp turmeric
1/2 tbsp garlic ginger paste
1/2 tsp black pepper
1/2 tsp sea salt or himalayan pink salt
1 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 bottle of schezwan sauce
1 onion sliced
1 red bell pepper sliced
1/2 pkg frozen veggies (carrots, beans, asparagus, broccoli)
chinesechicken

  1. In a large wok or frying pan, add oil.
  2. Add onions, bell peppers, and chicken
  3. Add spices; salt, black pepper, red chili powder, turmeric, garlic ginger paste, cumin powder, corriander powder.    Lightly coat the chicken and onions, and bell peppers.
  4. On medium-high heat cook until chicken is cooked, add the 1/2 pkg of veggies, and keep stirring.
  5. When chicken is fully cooked, add rice vinegar, soy sauce and schewzan sauce.  Keep on medium-low heat and keep stirring, until flavors blend in.
  6. Cook noodles/chow mein according to directions- drain- and add 1 Tbsp soy sauce in it, then serve these two together.
  7. Enjoy!

Hina’s World: Recipe of Butter Garlic Veggie Pasta

Ingredients:

1pkg of pasta, any shape, cooked according to directions on package, set aside
1 cup butter
1/4 cup olive oil
1 tsp sea salt or himalayan pink salt
1 tsp black pepper
1 pint of cherry tomatoes, cut in halves
1 bunch of rainbow swiss chard finely chopped (including stems)
1 pkg of shredded carrots
1 chopped bell pepper, red, green, yellow, orange, purple
1 red onion diced
1 Tbsp garlic paste

Preparation:

1.  As the pasta is cooking, in a large pan add the butter and on medium-high heat let it melt.
2.  Add garlic, and add onions, bell peppers, and the veggies at the top, stirring occasionally.    Do not add the swiss chard just yet.
3.  As the veggies become tender, and soft, add 1/2 of the swiss chard and stir it in.
4.  Add the cooked/drained pasta to the pan, and add the olive oil and 2 Tbsp butter, the rest of the swiss chard (including stems), and season it with salt and black pepper.
5.   Serve and enjoy.

You can add other veggies to this dish as well, and add in more seasonings  and herbs and flavors.      This was a simple dish and took me about 30-45 minutes to prepare.     Huge hit in my home, as my family was complimenting me and preferring this over the Chinese food that my kids wanted to have, that they ended up enjoying this instead.

Butter Garlic Veggie Pasta

  Butter Garlic Veggie Pasta

Hina’s World: Recipe: Creamy Cheesy Baked Spaghetti Surprise

IMG_0785
I saw these recipes listed in my Pinterest feed, yet I used my own version.  Upon my own excitement in trying this, I forgot to follow it step by step, and just improvised it into my own mix.         It was a HUGE hit in my house, and as my kids tried to figure out where this creamy base was from; it was finally revealed as “cream cheese” and cheese on top, and they loved it.
I did remind them of lasagna, and liked this method of way to eat their spaghetti.

Ingredients:

1 pkg spaghetti, (cooked according to the package, drained and strained and set aside).
1 jar of tomato sauce
1 cup of water
1/2 cup sour cream
8oz cream cheese softened
1 pkg shredded cheese
2 Tbsp olive oil
optional: 1lb of ground beef, cooked- until it remins no longer pink, but lightly browned.   add a chopped onion, some garlic and ginger, and seasonings to taste.
optional: 1 cup of cottage or ricotta cheese or skip altogether
2 Tbsp butter melted (plus on bottom of baking dish, grease lightly with butter.
Seasonings; sea salt, or pink salt, black pepper, italian seasonings and herbs

Preparation:

1.   Preheat oven to 450’F.

2. In a large bowl add cream cheese, sour cream, and ricotta/or cottage cheese, and 1/2 cup of water.    blend until smooth.  Set aside.

3.   Boil spaghetti as per package, until tender, and drain, and rinse in cold water and set aside.

4.   In a large fry pan cook ground beef until it no longer remains pink, and lightly brown.  You can add a chopped onion, some spices into this, and some water, and lightly oil til it is cooked all the way through.

5.  In a bowl, combine the cooked ground beef, and tomato sauce, and 1/2 cup of water.     If you are skipping out the beef altogether, you can just mix these together as is, and leave it aside.

6.  In a large baking dish, grease/butter it lightly on the bottom to prevent the noodles from sticking.

7.   Add spaghetti, on top add cream cheese mixture, and then meat or tomato sauce mixure.    Keep repeating layers across the pan thinly until completed.  Sprinkle seasonings and herbs on tp.

8.   Bake on 450’F or 30 mins, uncovered then add the shredded cheese, and bake for another 10 minutes or until cheese is lightly melted and lightly browned.

9.  Remove from oven and serve into wedges or slices.    Enjoy!

Please like, comment and share my blog.       If you tried this or oher similar recipes, please share in the comments and how you did yours.

Thank you!

Hina’s World: Recipe Vegetable Chow Mein Noodles and Peanut Schezwan Sauce

IMG_2254

Ingredients:

1 pkg chow mein noodles
1 pkg frozen veggies (with bell peppers, asparagas, carrots)
1 chopped onion
1 chopped sweet colored peppers each
1 tbsp garlic ginger paste
1/4 cup soy sauce
1 bottle schezwan sauce
1/2 cup water
1 Tbsp balsamic vinegar
1 tbsp chili sauce or hot sauce
1 tsp sea salt
1 tsp black pepper
2 Tbsp olive oil
1 bunch chopped green onions
1/2 bunch chopped cilantro and curly parsley
2 packages of Vi-Bites Glorious Greens
2 packages of Vi Bites Fiesta Nut
1 Tbsp of peanut butter

Preparation:

1.  In a large pot of water set on high heat, boil water, and add noodles.

2.  While noodles, is cooking, add the package of frozen veggies into a microwave bowl, add a little water and set it for 4 minutes.

3.   In a large wok or griddle, add olive oil, add the chopped onions, and chopped bell peppers, cook for several minutes until onions are soft.

4.  At this point, the veggies should be done in the microwave, drain and add to the griddle, stirring it occasionally for 5-10 minutes.

5.  The noodles should start cooking, check on it to make sure it’s not too soft.

6.   If noodles is ready, drain and set aside.

7.  While veggies is still cooking; in a bowl add the garlic ginger paste, sea salt, black pepper, vinegar, hot sauce, and stir the mixture.  Pour into the veggies.    At this point, add the noodles and 1/2 cup of water and keep stirring every few minutes, add the peanut butter and stir it in.

8.   Add the Vi-Bites to the mixture, and add the soy sauce, and schezwan sauce.    Keep cooking it.

9.   Add chopped green onions, chopped cilantro and chopped curly parsley to it.   Keep stirring it making sure everything is mixed through.

10.   Serve, and enjoy!

This was a huge success and hit in the household.  Even my dad who ate the hour before; looked at it on his way out, to get a bowl and try.   My kids who wanted pizza, decided to split the homemade pizza (which I’ll share an easy recipe for in another blog entry), while they devoured this one.      The vi-bites was also a big hit as well as the peanut butter.

Please subscribe, like, and comment.  I would love to hear your feedback, if you love chow mein as I do, share with me in the comments below; the version you like to have.    I usually like to add chicken or ground beef to mine, but this one time it was solely vegetarian and the protein in it was from the peanut butter.

To get a hold of the Vi-Bites or info on it visit http://vibites.vi.com

https://thelifebyvilife.wordpress.com/2015/08/01/hinas-world-recipe-vegetable-chow-mein-noodles-peanut-schezwan-sauce/

Hina’s World: Grilled Vegetables

IMG_0593 Ingredients:

1 bunch of baby carrots cut into strips
1 bunch of rainbow carrots, sliced
1 zucchini sliced
1 tomato sliced
1 red bell pepper sliced
1 bunch of asparagas
2 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper

Preparation:

1.  In a large grill, add the above vegetables and drizzle olive oil on top, cooking and stirring occasionally until the veggies becomes soft.

2.  Add sea salt and black pepper on top, stirring occasionally still until the vegetables are lightly brown.

3.  Serve and enjoy!