I love to cook, but I don’t want to spend a life time in the kitchen which is why I love to make meals that the family loves but does not take a long time for me to get on the table.
For my lunch I like a simple little dish which I have talked about before but it is easy to make it work just the same for supper, you just need to make some changes that make it feel like it bigger than it really is.
Since this is a little bit bigger I use a wok but only because I have one. You can use whatever pan will hold everything if you don’t.
Thawed chicken, cut into bite sized pieces. Amount of everything will depend on how much chicken – I usually do three breasts a package of frozen broccoli, and I use something like 2 tsp for that. You should have enough to coat your pan, so the chicken doesn’t stick.
Cook it on medium heat. You want enough oil to coat the bottom of the pan in a thin shimmery layer and you’d want to cook the chicken over high heat.
I find chicken tough to cut up evenly before cooking it. If you’re having trouble with it, it’s easier when it’s partially frozen – it holds its shape more, so you can see what you’re doing.
When you throw in the broccoli, you can add the sauces too and stir it up and let it all steam together.
I throw it in frozen, you can thaw it if you want, it’ll cook faster that way. Turn the heat down to medium low after you add the broccoli/cover to steam. Stir it every few minutes so that the stuff on the bottom doesn’t get overcooked. I’d turn it down when you throw it on, just to give yourself some more wiggle room. The chicken will have some residual heat to help the broccoli along.
For the sauces, I’d guess it’s about 1 tsp of each per chicken breast, although you can add more sriracha if you like it hotter.
If you want to change it up, you can also do thinly sliced carrots, mushrooms, peppers, snow peas, or you can get the bags of frozen “stir fry” veggies if you don’t feel like assembling/prepping your own stuff. This recipe works pretty well for beef, too, but beef is easier to overcook imo.
This is a quick one. But I just thought I would share what a typical lunch looks like for me. I make the other women at the office jealous.
I cook chicken in sesame oil, add broccoli, put a lid on it and let it steam. Add a tablespoon of oyster flavored sauce, a squirt of soy sauce and a squirt of sriracha. Eat over plain rice.
I have those nice little disposable containers and I mix the rice and veggies when I am ready to eat.
Coconut oil is tasty too, if you’re not watching sat fats (which I am). 
Have you ever wondered why we are your perfect example of a swing state?
The reason is simple.
We are the US.
At least we are the US on a small scale.
We have 3 major cities that go hardcore blue, a handful of less known cities that also go blue, and alot of farm land that can magically vote Republican. Out in the country the GOP is strong.
Throw in an atrocious amount of gerrymandering and you get Ohio. And while Ohio may be on the northern side of the country you’ll only find democrats near the cities. 
Most everything is a short walk from a parking area, with a heavy focus on picnic spots for families. The bike trails are flat. Road biking between trail heads/destinations is possible, but keep in mind the roads are two lane with a minimal shoulder and folks tend to drive a bit fast.
There is a great farmers market there and some of the most dedicated volunteers. The area around Cuyahoga Valley National Park offers additional opportunities that those other areas do not offer. It is also bordered by several Cuyahoga and Summit county metroparks that are also great.
It’s a great place to visit, but I’d definitely rank it in the bottom third of U.S. national parks, though that’s not necessarily an insult. It’d be like ranking in the bottom third of your class in Harvard.
You still graduated Harvard. 
A Cornish game hen isn’t actually game. It’s a young farm-raised chicken with a misleading name. My sister didn’t like them, she found it annoying how small they are, but we made a number of them last year and there was more than enough for everyone. And the left overs are also great since it can be used for a lot of different dishes and freezing leftovers is super easy!
I find them easier than turkey. They taste so much better and well, as I said. They are so much easier.
For turkey I spent forever making sure they were alright.
I am sure that you know the game. For exaple when I was just doing the turkey breast I had to make sure to keep it moist.
Brine and baste, then baste and then repeat 100 times.
But for the best results I tend to make a lot of extras. Because even if its only a small Thanksgiving dinner, the best part is the leftovers next day.
I also like to add if you can get the turkey skin to wrap the roulade in it adds so much more flavour and keeps the white meat from drying out. Getting some turkey necks or wings on the side to make gravy makes it even better. 
