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Ginger Soy Glazed Green Beans & Peppers

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Delicious Ginger Soy Glazed Green Beans and Peppers make a quick and easy side dish that is full of flavor and tastes like you ordered them from your favorite Asian restaurant!  

Delicious Ginger Soy Glazed Green Beans and Peppers make a quick and easy side dish that is full of flavor and tastes like you ordered them from your favorite Asian restaurant!  

You guys THESE.

These green beans are EVERYTHING and probably one of my favorite side dishes to date.  Sautéed green beans with red peppers, onions and the most delicious garlicky ginger soy sauce you’ve ever tasted.  I was inspired to make this from my Sheet Pan Ginger Soy Glazed Salmon.  That recipe is SO popular and has had such rave reviews that I just had to repurpose that sauce for these green beans.

Not only are these green beans and peppers full of flavor, but the whole dish comes together so quickly (in about 10 minutes!) which makes it the perfect meal for those busy weeknights!

Delicious Ginger Soy Glazed Green Beans and Peppers make a quick and easy side dish that is full of flavor and tastes like you ordered them from your favorite Asian restaurant!  

I don’t know why, but aside from broccoli, green beans are one of my favorite veggies.  I guess it’s because they’re just so crisp and I just love how they retain their bright, vibrant color even after cooking.  For this recipe I also added in a red bell pepper and onion which adds a whole new level of flavor to this dish!  I love sautéed peppers and onions all on their own, but adding in green beans and a delicious garlicky ginger soy sauce is why this is such a favorite.

Now one thing I do want to mention is that I always like to blanch my green beans first before throwing them in the skillet.  You could skip this part if you like, but it only takes about 2 minutes to blanch them and ensures that they are cooked to perfection.  If you’ve never heard of blanching before, all it means is you add your green beans to boiling water and boil them for 1 to 2 minutes then immediately transfer your green beans to ice water to stop the cooking process.  This allows them to stay nice and crisp, but cooked on the inside.  Then you’ll just finish them up in the skillet adding all that delicious flavor!

Delicious Ginger Soy Glazed Green Beans and Peppers make a quick and easy side dish that is full of flavor and tastes like you ordered them from your favorite Asian restaurant!  

Feel free to also add some ground turkey or chicken to this for a complete meal!  The meat would taste amazing tossed in this sauce, but I must say I could literally eat this entire plate of green beans all on their own!

Hope you all enjoy this recipe as much as we did and if you DO like this recipe then you will also love my Sheet Pan Ginger Soy Glazed Salmon, this Asian Shrimp Salad (with ginger sesame dressing!), and my favorite Asian Turkey Lettuce Wraps that were inspired  by the ones from PF Changs!  Enjoy friends!

Ginger Soy Glazed Green Beans & Peppers

 

  • 1 lb fresh or frozen green beans
  • 1 Tbsp olive oil
  • 1 large red bell pepper, sliced thin
  • 1 onion, sliced
  • ¼ cup reduced-sodium soy sauce
  • 2 Tbsp sweet chili sauce
  • 1 Tbsp honey
  • 1 Tbsp grated ginger
  • 2 cloves garlic, minced
  1. Bring a large pot of salted water to a boil. Blanch the green beans in the boiling water until bright green and tender, about 2 to 3 minutes. Drain and immediately put the green beans in a bowl of ice water to stop the cooking process.
  2. Meanwhile, heat a large skillet over medium heat and drizzle olive oil. Sauté the red bell pepper and onion, about 2 minutes, then add in the green beans. Sauté the green beans with the peppers and onions about 5 more minutes or until green beans start to soften and blister.
  3. In a small bowl, whisk together soy sauce, sweet chili sauce, honey, ginger, and garlic and pour sauce over top of veggies in the skillet. Cook an additional 2 minutes making sure everything is coated, remove from heat and sprinkle with sesame seeds, if desired. Serve and enjoy!

Serving Size: ¼th recipe • Calories: 130 • Fat: 3.8 g • Saturated Fat: 0.6 g • Carbs: 23.3 g • Fiber: 4.7 g • Protein: 2.8 g • Sugar: 13.4 g • WW Freestyle Points: 3

3.5.3218

Delicious Ginger Soy Glazed Green Beans and Peppers make a quick and easy side dish that is full of flavor and tastes like you ordered them from your favorite Asian restaurant!  

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3 Points

Skillet Chili Garlic & Lime Shrimp

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Sweet and flavorful Skillet Chili Garlic and Lime Shrimp that tastes amazing and is ready in just minutes!  Perfect as an appetizer, on top of a salad or even as a main dish!

Sweet and flavorful Skillet Chili Garlic and Lime Shrimp that tastes amazing and is ready in just minutes!  Perfect as an appetizer, on top of a salad or even as a main dish!

Boy do I LOVE shrimp, especially in the summertime.  It’s fresh, delicious and only takes a few minutes to make!  This recipe was inspired by my Asian Shrimp Salad with Ginger Sesame Dressing that I’m utterly obsessed with, which is honestly an understatement.  The shrimp on that salad is just so incredible and has had tons of rave reviews that it just needed to be highlighted as its own dish.  I’ve modified the sauce a bit, but this recipe still has all the same great flavors!

The ingredients in this dish are sure to make your mouth water too.  I mean we’re talking delicious sweet chili sauce (isn’t this stuff the best?!), fresh ginger, garlic, honey, lime juice and of course a little soy sauce to bring everything together.

Sweet and flavorful Skillet Chili Garlic and Lime Shrimp that tastes amazing and is ready in just minutes!  Perfect as an appetizer, on top of a salad or even as a main dish!

This shrimp dish is super versatile too so have fun with this recipe!  You could serve this over rice, have a side of pasta, throw it on top of a salad, or even add more veggies to the skillet for an even more complete meal.  I highly suggest broccoli, red bell pepper, or asparagus, but I mean the possibilities are endless.  My hubby even likes to make these into skewers and throw them on the grill adding veggies to each skewer.  You really can’t go wrong as long as you have this delicious marinade!

This is also a great recipe for for meal prep because this shrimp tastes even better the next day!  Best part is you can enjoy this either hot or cold, although I personally prefer mine warmed up first.  Definitely give it a try though and see what you think!

Sweet and flavorful Skillet Chili Garlic and Lime Shrimp that tastes amazing and is ready in just minutes!  Perfect as an appetizer, on top of a salad or even as a main dish!

Also feel free to use fresh or frozen shrimp, just make sure the frozen shrimp is thawed completely.  I always like to get shrimp that has already been peeled and deveined just to make life that much easier and I always leave the tails on because hello!  Presentation! 🙂  Haha but you do whatever works for you of course.

If you like this recipe then be sure to check out these delicious dishes with the same great flavors!

Hope you all enjoy this delicious Skillet Chili Garlic and Lime Shrimp as much as we did and if you DO decide to make this, please make sure to tag Eat Yourself Skinny on Instagram so I can see all the yummy things you’re eating!

Skillet Chili Garlic & Lime Shrimp

 

  • 1 lb medium shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 3 Tbsp sweet chili sauce
  • 1 Tbsp lower sodium soy sauce
  • 1 Tbsp lime juice
  • 1 Tbsp honey
  • 1 tsp fresh ginger, grated
  • Salt and pepper, to taste
  • 2 green onions, chopped
  1. To make the sauce: In a small bowl, whisk together sweet chili sauce, soy sauce, lime juice, honey, and ginger. Set aside.
  2. In a large skillet over medium high heat, drizzle olive oil. Add shrimp and cook until it starts to turn pink, about 3 minutes. Add sauce and continue to cook for another 2 to 3 minutes or until sauce is reduced, stirring regularly to coat shrimps with sauce. Season with salt and pepper, to taste.
  3. Remove from heat and garnish with green onions and sesame seeds, if desired. Serve immediately and enjoy!

Serving Size: ¼th of recipe • Calories: 196 • Fat: 4.6 g • Saturated Fat: 0.8 g • Carbs: 13.2 g • Fiber: 0.4 g • Protein: 24.4 g • Sugars: 9.8 g • WW Freestyle Points: 3

3.5.3218

Sweet and flavorful Skillet Chili Garlic and Lime Shrimp that tastes amazing and is ready in just minutes!  Perfect as an appetizer, on top of a salad or even as a main dish!

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3 Points

Sheet Pan Honey Balsamic Chicken and Veggies

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This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

You know I LOVE me some sheet pan meals and you guys this one definitely does not disappoint!  I was inspired to make this from my maple balsamic and herb chicken recipe that my husband loves so much.  And by loves, he’s OBSESSED.  He requested it (again) the other night and I was feeling super lazy so I decided to chop up some peppers and onions, throw them on a pan with the chicken and drizzle it with this sauce.  SO EASY.  And very delicious.

This recipe literally only takes 20 minutes to make and the sauce tastes so good over the veggies.  Feel free to use any veggies you’d like too!  We were in the mood for some peppers and onions, but you could add broccoli, green beans, snap peas…really anything you’d like.  There are no rules 😉  You should also add this recipe to your weekly meal prep rotation because the leftovers taste even better the next day!

This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

This meal can easily be prepped the night before too.  Simply chop up all your veggies and the chicken, make your sauce ahead of time as well and store everything in the fridge until you are ready to assemble.  Then when you get home you can just throw everything onto your sheet pan and pop in the oven!

Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic!  They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff.  I also think the price point is super reasonable as well for this quality!

This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

Being on maternity leave, even though I’m home all day, has had me so busy with the baby so sheet pan meals have been a total lifesaver over the past several weeks!  We usually keep a ton of chicken (or fish) and veggies on hand so prepping these meals at night when she falls asleep is really easy and I can just throw everything into the oven the next day!

If you like this recipe then be sure to check out these other popular sheet pan meals:

Hope you guy scarf this balsamic chicken and veggies down as fast as my hubby did and if you DO, please mark sure to tag me on Instagram so I can see all the yummy things you’re eating!

Sheet Pan Honey Balsamic Chicken and Veggies

 

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 bell peppers (red, orange, yellow), cut into chunks
  • 1 medium onion, cut into chunks
  • 1 Tbsp fresh basil, chopped
  • Salt and pepper, to taste
  • ¼ cup balsamic vinegar
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  1. Preheat oven to 400 degrees F.
  2. To make the sauce: In a small saucepan, heat balsamic vinegar, honey, Dijon mustard and garlic on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
  3. Spread chicken and chopped veggies on a baking sheet sprayed with some cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
  4. Drizzle remaining sauce over top and sprinkle with fresh basil. Enjoy

Serving Size: 1½ cups • Calories: 208 • Fat: 3.3 g • Saturated Fat: 1 g • Carbs: 20.1 g • Fiber: 2.3 g • Protein: 24.3 g • Sugars: 14.3 g • WW Freestyle Points: 3

3.5.3218

This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

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3 Points

Chimichurri Sauce – Eat Yourself Skinny

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Quick and EASY Chimichurri Sauce perfect for grilling season that is healthy, flavorful and tastes delicious spooned over chicken, fish and even steak!

Quick and EASY Chimichurri Sauce perfect for grilling season that is healthy, flavorful and tastes delicious spooned over chicken, fish and even steak!

Oh do I love a good chimichurri sauce in the summertime!  Let me tell you, this sauce is perfect for grilling season because it tastes amazing on top of pretty much any piece of meat you throw on the grill!  There are so many other great uses for it too and it takes less then 5 minutes to throw together!

Full of fresh herbs, tons of garlic, a bit of spice and tangy lemon juice, there is clearly a reason this is one of my favorite sauces.  Oh and you don’t have to be a meat eater to enjoy this either.  Chimichurri is similar to pesto so have fun with it on top of pizza, use it as a dipping sauce or salad dressing, drizzle it over your favorite veggies or you could even enjoy it with your morning breakfast.  It also works great as a marinade too!

Traditional chimichurri sauce is typically a combination of fresh parsley, olive oil, red wine vinegar, garlic and red pepper flakes, but I also threw in some fresh basil because…..BASIL.  I actually served this over some salmon recently and it tasted so fresh and amazing!  That recipe is coming to you real soon!  Hope you enjoy this super easy recipe!

Chimichurri Sauce

 

  • 2 cups fresh parsley
  • ¼ cup fresh basil
  • 1 shallot
  • ¼ cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 4 cloves garlic
  • ½ tsp sea salt
  • ¼ tsp crushed red pepper flakes (or more if you like heat)
  1. Using a food processor or a blender, combine all the ingredients and blend until chopped. Cover and chill for at least two hours before serving. Enjoy!

Serving Size: 2 Tbsp • Calories: 113 • Fat: 11 g • Saturated Fat: 1.6 g • Carbs: 3.3 g • Fiber: 0.9 g • Protein: 1.1 g • Sugars: 0.3 g • WW Freestyle Points: 3

3.5.3218

Quick and EASY Chimichurri Sauce perfect for grilling season that is healthy, flavorful and tastes delicious spooned over chicken, fish and even steak!

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