It's been a Kraft kind of day...

I've been sooo lazy lately! Well, as far as food preparation is concerned. We've been living on boxed foods lately... Lots of mac and cheese! :-)

However, the other night I DID do some improvisation. Someone at church has been giving us fresh veggies from their garden. Well, my husband left them in his car on a hot day, and they sort of "pre-cooked" in the hot sun. Needless to say, the shelf life was drastically shortened. So we needed to use them fast. We had a squash and two green peppers. An odd combination, but with a little help from my own stash of veggies (in the refrigerator), I made a very non-Asian stir fry. And it turned out so well that I decided to share it with you, even though it is really more of a variation on another recipe than a totally new creation. So without further adieu, I give you Squash Stir-fry!

Squash Stir-fry (if you have a better name, feel free to rename it!)

1 large yellow squash
2 small or 1 large green bell peppers
1 small Vidalia onion
1 carrot
2 boneless, skinless chicken breasts, cubed
2 Tbsp olive oil (or whatever oil you like to cook with)
2 Tbsp Worcestershire sauce
1 tsp lemon juice
1 Tbsp brown sugar
1 tsp coarse sea salt (I use Fleur de Sel, but it's pricey. Morton is just fine!)

Slice the squash in half lengthwise, then cut into thin slices so that you have thin, half-moon slices. Cut the peppers into thin strips. Thinly grate the carrot. Heat the oil in a wok or large skillet over medium-high heat. Once oil is heated, add onions, and saute until caramelized. Add chicken, and stir-fry until nearly done, then add vegetables in order of slicing: squash, pepper, carrot. Once squash slices have begun to soften, add the liquids, and mix evenly to coat all vegetables and chicken pieces. There should be a small amount of liquid pooling in the middle even after mixing. Use your spoon or spatula to form a well in the middle of the ingredients, allowing sauce to puddle in the middle. Add brown sugar, stir until thoroughly dissolved, then mix to coat all pieces again. Sprinkle salt over food, then continue stir-frying for 3-4 minutes. Serve over rice.

Serves 4

Well, I hope that if you try this recipe, you enjoy it as much as we did!

If there are any types of food that you'd like to see, comment! I'm always looking for new ideas!