Easy dinners

Easy dinners to start off the week....this is exactly what we need! I remember my mom had what I like to affectionately call, "staples", those certain meals she cooked frequently for our family that we just loved! And often those meals were done on certain days of the week, which now I realize as an adult, what a great way to stay organized!! Now I can't say I fall in line with this all the time, but I sure do try to keep to that sentiment because with this schedule it really makes the week run smoother
Vegetarian Mondays, Taco Tuesdays,  Pasta Wednesdays,  Crockpot Thursday, and Leftie Fridays (leftovers).

So if you are like any of the rest of us busy people running around the hamster wheel trying to get it all done, this might just be the "easy pass" for you, too, to get control of your week and your healthy eating with a schedule. Now instead of thinking, "What's for dinner?" You know that on monday, for instance, you only have to "google" a vegetarian recipe, and on tuesday you look up a new taco recipe, or use your trusty old favorite! So here's what's on my menu tonight! ENJOY!

VEGETARIAN MONDAY~

STIR FRY FUN!

Ingredients
Makes 4 servings
1/4 cup low-sodium soy sauce
1/4 cup mirin (Japanese rice wine), or semisweet white wine (such as Riesling)
1/4 cup orange juice
1/4 cup water
2 tbsp rice vinegar
1/4 tsp crushed red pepper flakes
1 tbsp canola oil
3 cloves garlic, minced
1 large bunch broccoli (1 1/4 lbs), trimmed and cut into small florets
1 bunch asparagus (1 lb), trimmed and sliced on diagonal into 2-in pieces
2 cups (8 oz) frozen shelled edamame
2 cups fresh snow peas (6 oz)
11/2 tsps cornstarch, dissolved in [1/4] cup cold water
1 tsp toasted sesame oil
3 cups cooked brown rice

Directions
Combine the soy sauce, mirin or white wine, orange juice, water, rice vinegar, and red pepper flakes in a small bowl. In a large wok or very large deep skillet the canola oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the broccoli, asparagus, edamame, and snow peas. Raise the heat to medium-high, and cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes. Add the mirin-soy mixture and cook, stirring, until the vegetables are crisp-tender, about 4 minutes. Add the dissolved cornstarch and stir to incorporate. Cook until the mixture thickens slightly, an additional 2 minutes. Drizzle with the sesame oil and serve over rice.

Serving size
1 1/2 cups stir-fry
3 tablespoons sauce
3/4 cup cooked brown rice