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Column: Stick to it with those New Year’s resolutions

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With spring approaching, it’s time to take a step back and think about the past for a moment. 

Every year, around 50 percent of Americans make a New Year’s resolution, and the majority of those are regarding their health. Of these 50 percent, 88 percent fail. If you’re struggling with your New Year’s resolution, remind yourself of the reasons why you set that resolution, find someone to help keep you accountable, and think of new ways to achieve your goal.

The recipe I have selected for this month is something my family and I have a lot throughout the year. It is a chicken and vegetable stir fry. This recipe serves about four people, and can be changed by switching out different vegetables and adding new ones.

Chicken and Vegetable Stir Fry

Ingredients:

2 T. peanut oil

1 cup chicken broth (divided in 1/2)

6 cloves of garlic diced fine (divided in 1/2)

1 tsp. fresh ginger grated (diced in 1/2)

1-2 bunches green onions diced small (divided in 1/2)

1 lb. chicken breast sliced thin

1 yellow onion sliced thin

1 cup cabbaged sliced thin

1 red pepper sliced thin

2 cups of sugar snap peas 

Sauce Ingredients- Mix together to add later

1/2 cup chicken broth

2 T. soy sauce

2 T. cornstarch

Directions:

Place 1 T. of oil in pan. Heat pan on medium-high heat. Drop a piece of minced garlic into the oil; if it sizzles, the pan is hot enough.

Stir in 1/2 of the garlic, ginger, and green onions. Toss and stir for 30 seconds.

Place cooked chicken in a bowl. Wipe out pan with paper towel.

Place pan back on burner, add oil. Add second half of garlic, ginger and green onions. Add yellow onion and cabbage, toss and stir for about 3 minutes, or until tender. Add peppers and snap peas, toss and stir.

Pour 1/2 cup chicken broth over vegetables, cover pan with lid. Cook for 2-3 more minutes until vegetables are tender but still crisp.

Add cooked chicken, toss, then add sauce in center of mixture. Let thicken then mix with chicken and vegetables.

Serve over rice or noodles.

This month will be busy for me as I prepare my paperwork that is due at the beginning of April for the Miss Minnesota competition.

This past month, I was invited to give the opening speech and welcome at the Healthy Schools Summit in Fargo, N.D., on April 10. I am extremely excited for this opportunity to talk about my platform and the importance of creating healthy patterns in the lives of our youth.

Although I am excited for that opportunity, I am even more excited for the Miss Minnesota’s Outstanding Teen competition on April 6, in which our very own Miss Perham’s Outstanding Teen, Lauren Anderson, will be competing! Keep this lovely lady in your thoughts this month, as she is going into overdrive preparing for this competition and as she competes against the 14 other contestants at the state pageant!

Leah Wuebben, Miss Perham

 
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