Jullie: Simply Snap Meals Volume 2

Here’s another roundup of quick and easy recipes! So easy that I can make them while holding a phone in my hand and posting on Snapchat… ;) These are all dishes that I got a lot of feedback on and got a few questions on, so I wanted to post them here on the blog. I love hearing from everyone, so if you ever have a question or comment, always feel free to send a message over! There are also a couple of product reviews mixed in here…just a few thoughts on some new faves, so make sure to check everything out. :)

You can also check out the first Simply Snap Meals post here!

This stir fry is a really quick fix for lunch OR dinner. It’s also a great way to use up any of those last-man-standing veggies in the fridge. Have one zucchini left? Maybe a couple of stray carrots? Chop ‘em up and throw ‘em into a stir fry! (I had a bunch of broccoli that had practically zero life left in them, and I needed to give them purpose! So that’s exactly what I did!)

Another great tip for whenever you’re making stir fry…chop or slice all of your ingredients ahead of time and have them all set up in a little assembly line before you fire up your pan or wok. It makes it a million times easier, to be able to just reach for each one as you cook and throw it into the pan.

I also used coconut aminos as my sauce in this dish, an ingredient that I’ve been cooking with increasingly over the last few months. If you’re craving Asian flavors, but are trying to stay away from a lot of sodium/additive-heavy bottled sauces, I really recommend trying coconut aminos! Just a touch of fish sauce gives the stir fry that extra umami factor!

Shrimp & Broccoli Stir Fry (serves 2-3)
2 tbsp coconut oil
½ tbsp minced garlic
1 tbsp minced ginger
1 small shallot, peeled & sliced
1 bell pepper, seeds/stem removed & sliced
1 1/2 – 2 cups broccoli florets
1.25 lbs raw shrimp (31/40 count), peeled & deveined
1 ½ tbsp coconut aminos
1 tsp fish sauce
Pinch of sea salt
Pinch of ground black pepper

  1. Add coconut oil to a saute pan or wok over medium-high heat. When the pan is hot, add garlic, ginger, and shallot. Stir and cook for about 1 minute, until fragrant.
  2. Add broccoli and stir for another minute. Then, add the bell pepper. Stir for another minute.
  3. Add the shrimp, coconut aminos, fish sauce, salt, and pepper. Stir and cook for another 3-4 minutes, just until the shrimp becomes pink/opaque.

This garlic-herb chicken was a hit with my family, and I even served it as a main dish at my sister’s baby shower last month! This recipe also doubles as a bit of a product review…I recently picked up some spice blends from Sprouts Farmers Market, and I’ve been really happy with how the flavors are turning out. Convenient and delicious? Yes, please! My favorite so far is the garlic and herb seasoning. (It's been making plenty of appearances on my Snapchat!) It’s all organic and salt-free. I love that I can still control the amount of salt in the dish, and I don’t have to worry about any other preservatives/additives!

Garlic-Herb Chicken with Yogurt Sauce (serves 3-4)
2.4-2.5 lbs chicken breasts (about 3 chicken breasts), cubed
1 ½ tbsp. garlic & herb seasoning (salt-free)
½ tbsp. ground paprika
2 tsp sea salt
Olive oil (2 tbsp for chicken + 1 extra tbsp for veggies)
2 bell peppers, stem/seeds removed & diced
2 small zucchinis, sliced into rounds
4 oz mushrooms, halved
4.5 oz plain yogurt (recommended: Greek/strained)
1 tsp lemon juice
1/4 tsp lemon zest
1 tsp chopped fresh herbs (recommended: parsley, dill, or basil)
sea salt & ground black pepper, to taste

  1. To make the yogurt sauce, add the yogurt, lemon juice, zest, and chopped herbs to a small bowl. Whisk together. Taste, and add salt & pepper as needed.
  2. To make the garlic-herb chicken, add the chicken, garlic & herb seasoning, paprika, and salt to a large bowl. Mix to coat the chicken evenly with the seasonings. Cover and chill in the fridge to marinate for at least 1 hour.
  3. When ready to cook, add 2 tbsp olive oil to a saute pan over medium heat. Preheat oil for about 2 minutes. Then, add chicken to the pan in an EVEN, SINGLE layer. This is best for a good brown sear on each side. Cook the chicken 2-3 minutes per side. Once all of the chicken is cooked, remove from the pan and set aside on a platter. (Cook in batches if needed)
  4. In the same pan, add the last tbsp of olive oil and heat. Add the zucchini, mushrooms, and bell peppers, stirring and cooking for about 1 minute after each addition. Finally, add the chicken back into the pan with the vegetables. Cook everything together for another 1-2 minutes.
  5. Serve with yogurt sauce on the side, and top the chicken and veggies with as much as you like!

This next recipe was another HUGE hit with my family! (Made it on the fly before putting the baseball game on tv…Perf.) Everybody loved the balsamic glaze…and guess what…it’s only one ingredient. *praise hands* I also think this dish is a great way to enjoy those sweet, summery peaches while you still can! So get outside and get grilling!

Grilled Pork Chops with Peaches & Balsamic Glaze (serves 4)
4 boneless pork loin chops (about ¾ in thick)
Sea salt & pepper
Italian seasoning (optional)
4 yellow peaches
½ tbsp olive oil
1 cup balsamic vinegar

  1. To make the glaze, add the balsamic vinegar to a small sauce pan over medium-high heat. Bring to a simmer, then turn the heat down to low. Reduce the balsamic until it’s a syrupy consistency.
  2. To make the pork chops, season each side of the chops with a generous pinch each of sea salt, pepper, and Italian seasoning (if using). Grill the pork chops over medium-high flame, for about 4 minutes each side.
  3. To prepare the peaches, cut each one in half and remove the seed. Slice each half into quarters. Add the peaches, olive oil, and a light pinch each of salt and pepper to a bowl. Stir to coat the peaches evenly. Then, grill the slices over medium-high flame as well, about 1 minute per side. (Just long enough to caramelize the outside of the peaches and get those grill marks!)
  4. Plate the grilled pork chops and peaches, then drizzle the balsamic glaze on top or serve the glaze on the side!

These next couple of recipes are suggestions on how to dress up your eggs for brunch or breakfast! AND...This one is another way to put that bottle of garlic & herb to good use…Because don’t you hate it when you buy a bottle of spices, use it once, and then forget about it in the pantry?? Well, with this week’s recipes, you shouldn’t have a problem putting that garlic & herb seasoning to good use! :D…

While at Sprouts Farmers Market, I also grabbed a rotisserie chicken! These are so convenient when you want a zero-prep dinner, but I can usually stretch leftovers into something yummy for breakfast, too. Hence…this chicken and kale scramble! I typically have a bag of cut kale or a fresh bunch in the fridge, but you can use any other vegetable that you have on hand. One more scramble tip: I love using coconut oil for my scrambled eggs! It tastes so good, and the eggs come out nice and light and fluffy. :D

Garlic Chicken & Kale Scramble (one serving)
1 tsp coconut oil
1 tbsp minced shallot (optional)
¾ cup shredded chicken
1 cup chopped kale (or, really, just a big handful)
½ tsp of garlic & herb seasoning (salt-free)
Pinch of sea salt
Pinch of black pepper
2 large eggs, beaten

  1. Heat the coconut oil in a small pan over medium heat. Then, saute shallots and chicken for about 1 minute, just to soften the shallots and warm the chicken. Add the kale, stir, and cook for another minute. Season with garlic & herb, salt, and pepper
  2. Finally, add the beaten eggs and scramble!

This is actually just a product review instead of a recipe…but I have to share! I recently tried Bread SRSLY’s gluten-free sourdough, and I LOVED IT. Followers often ask me for gluten-free recommendations, but I rarely have an answer. Well, now I do! (Bread SRSLY is based in San Francisco, so I found my loaf at my local Whole Foods! You can also order online!)

I got the seeded sourdough, which has sunflower seeds AND poppyseeds (a fave of mine!), and I loved the flavor and texture. It had a crunchy crust, with a softer inside that had a great chew, and honestly…I could just butter up and eat slices and slices and slices of this stuff. :D I also discovered that a slice of this sourdough is the perfect size and foundation for avocado toast WITH POACHED EGGS! Just toast each slice, top with avocado, add a poached egg, and season with a little bit of sea salt and cracked black pepper! SO GOOD.

And last but not least…a new brunch favorite: mini baked frittatas! Again, a perfect way to use up leftovers from dinner the night before! You can use grilled steak, chicken breast (or hey!! more of that shredded leftover rotisserie chicken!!), pulled pork (which is what I had), or even sausage. If you’ve got leftover sides from last night’s dinner too, like broccoli or roasted asparagus, chop it up and use those too! You can store these in the fridge or freezer after they've been cooked/cooled, and you can have a hearty breakfast ready to go, all throughout the week.

Mini Baked Frittatas (makes 4; double or triple ingredients if doing meal prep)
1 cup shredded or chopped cooked meat (recommended: chicken, steak, or sausage)
1 cup chopped vegetables
4 large eggs
¼ cup heavy cream
Butter, for the ramekins

  1. Preheat the oven to 375 degrees.
  2. In a mixing bowl, combine the meat and vegetables. In another bowl, whisk together the eggs and heavy cream.
  3. Butter four individual ramekins. Divide the meat and vegetable mixture evenly between the ramekins (about a ½ cup each). Pour a quarter of the egg mixture into each ramekin, as well.
  4. Bake the ramekins at 375 degrees for 12-14 minutes, until the egg has set and the edges are golden. Remove the frittatas from the oven and allow to cool for a couple of minutes.
  5. Run a small knife along the edges of the ramekin, then carefully remove the warm frittata.
  6. Serve for breakfast or brunch!