Patrick Frick’s Post

Teriyaki Chicken with Broccoli and Brown Rice Ingredients: 5 boneless, skinless chicken thighs 2 cups brown rice 2 cups broccoli florets 1/4 cup soy sauce 2 tablespoons honey 1 tablespoon ginger, minced 1 tablespoon garlic, minced 1 teaspoon sesame oil Instructions: Cook brown rice according to package instructions. Mix soy sauce, honey, ginger, garlic, and sesame oil to make the teriyaki sauce. Marinate chicken thighs in the sauce for 30 minutes. Grill or bake chicken until cooked through, brushing with remaining sauce. Steam broccoli. Divide chicken, rice, and broccoli among 5 containers. #FathersWithAMission #TeriyakiChicken #MealPrepPerfection

Balsamic Glazed Chicken with Roasted Vegetables Ingredients: 5 boneless, skinless chicken thighs 3 cups mixed vegetables (carrots, zucchini, bell peppers) 2 cups couscous 1/4 cup balsamic vinegar 2 tablespoons honey Olive oil, salt, pepper, garlic powder Instructions: Cook couscous according to package instructions. Mix balsamic vinegar and honey to create a glaze. Season chicken thighs with olive oil, salt, pepper, and garlic powder. Grill, basting with glaze until cooked. Roast mixed vegetables in the oven with olive oil, salt, and pepper until tender. Divide chicken, couscous, and vegetables among 5 containers. #FathersWithAMission #BalsamicChicken #MealPrepIdeas

1 can salmon, drained ¾ cup salted crackers, roughly crumbled Olive oil ¼ cup finely chopped onion ¼ cup finely chopped red bell pepper ½ teaspoon dried dill 1 egg, beaten 1 tablespoon lemon juice 4 Hamburger rolls 4 pieces of lettuce 4 tomato slices Mayo and mustard (and/or other condiments) In a large bowl, toss salmon and cracker crumbs; set aside. Heat 1 Tbsp. olive oil in skillet and cook onion and red bell pepper until tender. Add cooked ingredients to the salmon-and-cracker mixture and combine gently. Add dill weed, egg and lemon juice and combine gently. Form mixture into four patties. Add more olive oil to skillet and cook patties on medium heat for 3-4 minutes on each side, until golden brown. Use buns and cooked patties to assemble sliders; add your favourite toppings (e.g., lettuce, tomato) and condiment. #salmon #fish

Homemade Kimchi Ingredients: 1 medium napa cabbage 1/4 cup sea salt 4 cups water 1 tablespoon grated ginger 4 cloves garlic, minced 2 tablespoons Korean red pepper flakes (gochugaru) 1 tablespoon sugar 4 green onions, chopped 1 medium carrot, julienned 1 small daikon radish, julienned (optional) 2 tablespoons fish sauce (optional) Directions: Prepare Cabbage: Cut the cabbage into quarters and remove the core. Cut into bite-sized pieces. Salt Cabbage: Dissolve salt in water and soak cabbage for 2 hours, then rinse and drain. Make Paste: Combine ginger, garlic, red pepper flakes, sugar, and fish sauce (if using) in a bowl. Mix Vegetables: Add green onions, carrot, and radish to the paste, then mix with cabbage. Ferment: Pack the mixture into a jar, pressing down to remove air bubbles. Leave about an inch of space at the top. Let ferment at room temperature for 1-5 days, then refrigerate. #chefganesh #linkden #trending

Chicken and Broccoli Stir-Fry Ingredients: 1 lb chicken breast, thinly sliced 3 cups broccoli florets 1 red bell pepper, sliced 3 garlic cloves, minced 2 tbsp soy sauce (low sodium) 1 tbsp oyster sauce 1 tbsp sesame oil 1 tsp cornstarch mixed with 2 tbsp water Cooked brown rice, for serving Instructions: In a large pan or wok, heat sesame oil over medium-high heat. Add chicken and cook until browned. Remove from pan and set aside. In the same pan, stir-fry broccoli, bell pepper, and garlic for 5 minutes. Add soy sauce, oyster sauce, and cornstarch mixture. Return chicken to the pan and cook for another 3 minutes until the sauce thickens. Serve over brown rice. #FathersWithAMission #QuickMeals #HealthyHeart

We bet you’d be surprised by our vast choice of canned fish… …and we already know you’re going to find something you love! 🐟 We have something for every taste: from our renowned canned fish salads (yes, they’re ready for you to enjoy, especially when you don’t have time to cook!) to our high-quality Baltic herring and mackerel. Here are some highlights of our products you might enjoy today: 🐟 Canned salmon: we offer different types of canned salmon, from regular to minced (perfect as a pizza topping or for pasta!) 🐟 Smoked sprats: a classic delicacy, available as it is or with an addition of various sauces 🐟 Fried sprats: Baltic sprat fish is dipped in high-quality flour and fried in vegetable oil before being packed in jars by hand 🐟 Canned mackerel: high-quality Atlantic mackerel in oil, its own juice, or tomato sauce - you choose how you’d like it, and Faguri | Canned fish producer delivers it! In addition, we have the Baltic and Atlantic herring, Giant squid, Sardines, and more - just visit our website to learn more about our products and get in touch to order some samples! #Faguri #CannedFish #Salmon #Herring #FishProcessing

Cold Soba Noodles is a must try for the summer - All you need are some soba noodles, cucumber, carrots, scallions, soy sauce, rice vinegar, sesame oil, sesame seeds. Here’s a simple instruction to try at home! 1. Cook and rinse soba noodles under cold water. 2. Julienne cucumber and carrots, and thinly slice scallions. 3. Toss noodles with vegetables and a dressing made of soy sauce, rice vinegar, and sesame oil. 4. Sprinkle with sesame seeds and chill before serving. Tip: For additional protein, you can add some grilled chicken, shrimp, tofu, or even a soft-boiled egg to make the salad more filling! #quicktipmonday #summer #recipes

Egg Roll in a Bowl 🥢 • 1 1/2 pound ground turkey • 12 ounces shredded cabbage • 4 cloves garlic, minced • 1 teaspoon ginger, minced • ⅓ cup soy sauce • 1 tablespoon sesame oil DIRECTIONS 1. In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside. 2. In a large skillet, brown the turkey over medium-high heat. 3. Add the shredded cabbage and stir to combine. 4. Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy. Makes 3 servings Per serving 1 Lean Protein 3 vegetables 3 condiments 1 fat serving

There’s nothing quite like a #GrainFieldChickens Classic Chicken Noodle Soup 😍 You will need: * 2 cups Grain Field Chickens chicken breasts, cooked and shredded * 2 tbsp olive oil * 1 medium onion, chopped * 2 large carrots, sliced * 2 celery stalks, sliced * 3 garlic cloves, minced * 8 cups chicken broth * 1 tsp dried thyme * 1 tsp dried rosemary * 1 bay leaf * 2 cups egg noodles * Salt and pepper to taste * Fresh parsley, chopped (optional) Method: 1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes. 2. Add garlic and cook for another minute. 3. Pour in chicken broth and bring to a boil. 4. Stir in shredded chicken, thyme, rosemary, and bay leaf. Reduce heat and simmer for 10 minutes. 5. Add egg noodles and cook according to package instructions until tender. 6. Season with salt and pepper to taste. Remove bay leaf. 7. Garnish with fresh parsley before serving, if desired. Enjoy the #TasteOfGFC

Switch up your protein game with this pecan nut meat recipe💪🏼 Ingredients: 250 gr of Pecans 500 gr of Mushrooms. 150 gr of Onions. 2 Cloves of Garlic. 3 tablespoons of Avocado oil. 3 tablespoons of Worcestershire sauce. 2 tablespoons of Soy Sauce. 1 teaspoon of Cumin. Salt & Pepper to your liking. Steps: -Soak Pecans in water for 2-24 hrs. -Get them into a processor to achieve chunky texture, and put in a bowl. -Chop Onions, Mushrooms, and Garlic, and put them into the processor to achieve a similar texture as the pecans. -Thoroughly mix both mixtures. -Pour your avocado oil into skillet and cook the Pecan mixture. -Season your meat and finish cooking until Golden. See you next time ;) #meatlessWednesday #Pecanrecipes #Pecans