3 Dinners in ⏰ 30 MINUTES or less! | DELICUIOUS Quick & Easy Meals

Welcome to Feeding the Byrds!

What’s included in these 30 minute dinners:
0:00 Intro
0:05 Chicken Stroganoff – https://www.saltandlavender.com/chicken-stroganoff/
7:00 Honey Sriracha Chicken Bowls – https://masonfit.com/honey-sriracha-ground-chicken-and-broccoli/
11:39 Lemon Orzo and Meatballs – https://bit.ly/43Wxtko

Items used in this video:
Glass Mixing Bowls – https://bit.ly/3GPMUki
Pots and pans – https://bit.ly/40zhC8m
Cutting Board – https://amzn.to/3xBddc2
Glass Storage Container – https://bit.ly/3ehWhLI
Glass Measuring cups – https://bit.ly/3Leignn
Silicone and Wood Cooking Utensils – https://amzn.to/4aUz6l6
Rice Maker – https://amzn.to/4aVS6zM
Herb Scissors – https://amzn.to/3xssHyX
Sheet Pan – https://bit.ly/4bQADd0
1.5 TBSP Scoop – https://amzn.to/3UhZu2T
Oil Dispenser – https://amzn.to/3xtVfYU

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WATCH THESE NEXT:
Check out these easy dinners: https://bit.ly/3VHD88T
You probably already have these ingredients: https://bit.ly/3Fcz9vy

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My name is Amber and I spend lots of time in the kitchen making food for my family. My hope is that when you come here, you are inspired and encouraged and you get some new recipes to try for your own family. Thank you so much for stopping by and if you aren’t subscribed, I would love if you would considering subscribing and sticking around for more food content.

**This video is not sponsored. I will always give my honest opinion, regardless of sponsorship, products sent to me for review, and referral or affiliate links.

tonight for dinner we are making a
chicken stroganof normally you guys have
probably heard beef stroganoff but this
is kind of a little bit of a cheaper way
to make it we also have a good amount of
chicken breasts right now so I wanted to
use those up I already went ahead and
prepped pretty much everything that we
need for this recipe so this is two
large chicken breasts that I’ve cut into
approximately 1 in cubes and I’ve got
some spices here in this bowl so we’ve
got some garlic powder about a teaspoon
just about a/ teaspoon of salt I have a
little bit of pepper about a 4 teaspoon
and about a/ teaspoon of paprika and I
just want to coat the chicken in these
spices so we’re going to mix all of this
in here really
well now another thing that we want to
do is Dredge this in flour I’m just
going to do that on a plate I feel like
it’s really easy you can put them in a
baggie and shake it all together
honestly I could probably just put flour
in here and toss it around
on this plate that’s way too much I was
talking and doing this at the same time
don’t need that much at all okay okay so
we’re just going to take maybe
a uh what are these called tongs a Tong
full of chicken and then just kind of
spread it out and then right before we
go drop these in the pan we’ll toss them
around just a little bit to make make
sure we get flour on each little bit now
I do need to head over to the stove top
at this point we’re going to sear
these on all sides you want to make a
less flowery vers version if you want
this to be more glutenfree you can just
take them over to the stove top even
without flour and just sear them this
that way this is going to help to
thicken up the sauce a little bit having
that flour in
there okay just about a tablespoon of
olive oil all right let’s just flip
these over kind of toss them just a
bit in the flour that we have and I’m
going to do this in batches just because
I feel like if you over crb the pan they
don’t really get that nice sear on them
but I also like to wait until my pan is
nice and hot to put these in there seems
like my pan is nice and hot let’s take
these over and start to sear
them we need to fix our stove it leans
forward
so when I’m doing stuff like this all
the oil goes to one spot yeah it do go
ahead and get that next batch in there
while that’s over there
cooking okay now we are cooking these
completely so just continue to toss them
around it takes about 3 minutes each
side or so just making sure that you’re
getting a nice cook on these so you guys
know normally when I do something like
this and we’re searing it
we’re just searing we don’t have to cook
it completely but in this case we do
want these to be cooked These are nice
and cooked I’m going to transfer to a
clean plate and get that next batch in I
did turn my heat down just a bit it was
on high it’s now more on a medium
high let’s take a tablespoon of butter
and put that into our still hot pan I
did turn it down just a bit I don’t want
to burn the butter so it’s more on a
medium low but we are going to sauté the
mushrooms if you are using onion you’ll
also want to sauté those at the same
time just a couple minutes let these get
a little bit of
color and goodness to them now I’m going
to add in the garlic and just let that
sauté for maybe like 30 seconds before
we add in our other
ingredients this is just about a clove
of
garlic now in this little bowl I have a
tablespoon of Dijon mustard and a
tablespoon of Worster I just combined
them because I ran out of these little
glass bowls so uh we’re going to just
pour that in there mix everything
around so you really just let that cook
for about a minute and then I have 2/3
of a cup of chicken this is bone broth
chicken broth add that
in and just stir and combine all
together I’m scraping the bottom as I do
this you can see there’s some of that uh
the bits on the bottom that right there
is that leftover flower when from when
we were cooking and that actually helps
just add a little tiny bit of thickness
to this broth this
um the the sauce that we’re making add
the chicken back in and this is just
going to cook for about 2 minutes
letting it reheat doesn’t really take a
lot of time at
all once you get going on this one it
really comes together pretty quickly I
do suggest going ahead if you’re able to
and just go portion things out into
little containers with a recipe like
this because one step takes 30 seconds
the next step is 1 minute this is kind
of helpful to already have them all
portioned out when you have a recipe
that’s moving along cuz then you’re you
don’t feel like you’re all over the
place in your kitchen at this point the
heat is going on low okay we’re going to
be pretty careful about this next step
but you don’t want your heat to be too
high because the sour cream which this
is a/2 cup of sour cream it can curdle
if you have your heat too high so I
usually will just put my heat on low
everything is already heated through and
we’re at this point after I stir this
together we’re honestly just ready to
eat so I don’t I just don’t leave my
heat on high stir all of that together
and that is your strogen off we are
going to serve ours over mashed potatoes
I know traditionally stroganov is served
over noodles but we have a lot of
potatoes right now and I don’t want them
to go bad I always like to top this with
something like some thyme or parsley
some sort of green on the top because it
looks really pretty okay so we’re just
going to do go back up to medium low let
this cook for about 1 minute let that
sour cream come up to temperature and
then we are ready to
eat all right let’s give this a try
still pretty
hot that’s really good flavor excellent
flavor it’s a great substitution if you
are trying to look for a more economical
way to do this recipe maybe beef just
isn’t in your budget right now but
honestly y’all this is chicken
breasts it’s they’re cooked to
Perfection they are not dry in any way
that very very good I don’t know it to
me it’s hard to get that beef Shogun off
the beef for the beef Shogun off to not
be overdone
this is cooked perfectly and so good for
dinner tonight we’re making honey
Sriracha chicken bowls the first thing
that we have to do is to cut up some
broccoli I’m just going to cut these up
into fettes the size that we prefer you
can obviously make them as big or as
little as you want whatever your
preference is for your family so you
need I’m going to use one full head of
broccoli but it’s totally up to you the
amount if you want to add more
definitely feel free to add more now I
already have some shredded carrots that
I’m going to add into this you don’t
have to add carrots you don’t have to
add broccoli you can add whatever you
want but pretty much everything else is
going to happen over at the stove top so
we’re going to move over there and get
started all right I have my pan heating
over here I have my large uh frying pan
we’re going to add about a tablespoon
this is avocado oil get that nice and
hot in the
pan and I’m going to add in all of the
broccoli that we
chopped and let’s just leave it alone
for 1 to 2 minutes and start to get a
nice coloring on the
broccoli okay like I said I already have
some shredded carrots I just store these
in my fridge because we eat them every
day so I’m going to add that just kind
of sprinkle it around like I said you
can leave these out you don’t have to
add
it another option could be red bell
pepper that would be really pretty in
here while this is cooking I’m just
going to add a little bit of of garlic
powder maybe a teaspoon and the same
with onion powder just a bit of onion
powder we’re just going to add a little
bit of flavor oh and this is a new
one now it’s been sitting like this for
a few minutes let’s go ahead and start
that
stirring start to get some color on the
other
sides we need to set these vegetables
just on a plate so we can cook up our
ground chicken
so I’m going to transfer them to this
plate we’re using this ground chicken
right here we’re going to put it into
our frying pan and just get that cooking
and then while it’s cooking we’ll make
up our sauce that’s going to go all over
this we’ve got this sweet thai sauce
which you guys have seen us use many
times we need about a 4
cup and to that I’m going to add add
about 2 tbsp of
honey you guys know I like to do this
just by looks depending on the amount of
heat that you want in this you’re going
to do 2 to 3 tablespoons of
sriracha just about 2 tbspoon of soy
sauce we’re adding some of our favorite
Ginger paste I like to add maybe two
teaspoons
okay let’s get that stirred
together our chicken is almost fully
cooked okay let’s add in the sauce and
stir it around now we want to be careful
not to burn it so I’m going to a medium
low heat but we do want to allow it to
thicken up a bit which it’s already
pretty thick so that should shouldn’t be
an
issue we’ll just let this cook for a few
minutes let’s add back in the
vegetables and stir all of that together
and once all this is reheated through
again it’s pretty much ready to serve we
are going to serve ours over rice but
you could choose however you want to
serve this obviously just depending on
your needs and the things that you
like now if you’re not a fan of ground
chicken obviously you can use ground
turkey ground beef there’s plenty of
options that you can use to substitute
with this meal I like all the colors
that I’m
seeing ours does have a little bit of
that kick because of the because of the
Sriracha if you want less obviously add
in less Sriracha because nothing else in
this added additional spice but the
flavors are really good I like I
personally really like the balance of
flavors here the saltiness and then some
of the sweetness from the sweet Thai
chili sauce and stuff like that this is
a great option for dinner we are going
to make these meatballs that have this
lemony Oro that go with it delicious I’m
actually going to be using ground
chicken you can use ground turkey ground
beef ground whatever it is that you
enjoy we’re going to use chicken cuz
that’s what I had available and tonight
actually my husband is not here so I’m
going a little less on the peppers and
stuff just because we’re not going to
need quite as much so adjust to whatever
it is that you feel like you’ll need
let’s just slice these up this is
another example of the style of dinner
that is just kind of our preference um
the type of flavors absolutely that we
enjoy but also we love having the type
of dinner like this where there’s
toppings that you can kind of just
choose from so maybe not everybody in
your household likes colada olives then
they can leave those out but the people
that enjoy them can use them so I’m just
going to slice these also while I do
that my oven is currently preheated to
400° and I’ve got a pot over on the
stove that has some water in it I’m
starting to get that to Boiling so that
we’ll be able to cook up that orzo I’m
going to give these just a little bit of
a
drizzle with oil oh I forgot I I always
forget I have my sprayer and let’s put
some
salt on the these and just do one of
these numbers okay really really simple
here and I’m going to lay these just all
over my dish okay set this to the side
because we need to make up our meatball
mixture I have one lound of ground
chicken here and this is about a/2 cup
of breadcrumbs panko whatever your
preference is add all of those is that
an orzo in there yep add in about a half
teaspoon or so of maybe a little more
it’s probably like a a teaspoon of
minced
garlic one egg already prepped and ready
to go a decent amount of oregano so at
least a teaspoon maybe more just
depending on the flavors that you really
enjoy but I’m going to add a good amount
probably closer to two teaspoons but we
really like oregano especially in these
kind of like Mediterranean lemony type
of flavors love it let’s add a touch of
salt and I’m going to be adding some
pepper
not too much I’m going to be using my
herb scissors to cut up some parsley so
this is fresh parsley that is definitely
my recommendation for this if you’re
able to access fresh
parsley also let me show you guys a
little
tip if you purchase fresh parsley or
maybe you um grow some in your garden
that’s what I’m actually working on
fresh fresh parsley in my garden right
now now um so that cuz we use it a lot I
keep mine in the refrigerator just like
this so you just take it add a little
bit of water into your cup chill it just
like this in the refrigerator and then
every few days or so I change out the
water and they stay fresh for so long
obviously if you’re growing parsley or
Mint or what I mean whatever the herb is
if you’re growing it it’s probably
better to just leave it on the plant but
if you’ve already cut it this is a great
way to just store it right in the fridge
like this okay let’s start to mix this
together I’m going to take my 1 and 1/2
tblspoon scoop here and you can
obviously roll these around and form
them so that they look really
perfect but if you just want to use your
scoop and just scoop them straight onto
the pan you don’t even have to do the
extra work and effort unless of course
you want them to look beautiful and
perfect also I don’t think I’ve shared
them with you I’ll try and put them on
the screen if I can find them we bought
some pre-made meatballs the other day at
Sam’s Club because I was looking for a
really quick lunch option um so a lot of
times I prep our lunches ahead of time
I’ll make them for a couple of days at a
time and then that way we can just pull
them out of the fridge and reheat and
that’s that’s a very common thing in our
house just cuz I I scr for lunches you
guys so if I don’t have something made
then I’m just raiding the pantry to try
and find something so I found these pry
prade meatballs at Sam’s Club and they
are so delicious but sometimes you just
come across a fantastic product and for
sure that was one of them also I love
see I’m a big fan of Meatballs I
actually really enjoy them and I also
like the fact that if you make too many
you can freeze them you can have them
for lunch they usually reheat really
well I like them a lot so this one’s
kind of a shean meal we’re just adding
some more stuff to it these are going to
go in that 400° preheated oven I’m going
to check them at around 17 to 18 minutes
I’m thinking they’re going to take 20 to
22 but we’ll check them just based on
their size obviously all that time
depends on the size of the Meatballs
that you make so let’s let’s get these
in
there my apologies I thought I was
recording and I was not I added 1 and
1/3 cup of orzo here into this water and
we’re going to let this cook just until
it’s Al Dente it usually takes under 10
minutes but we’ll watch it just to kind
of see how it is I also had salt in that
water too while the meatballs are
cooking oh I need to set a
timer okay timer’s on while the
meatballs are cooking and the orzo is
cooking I’m going to make up the feta
kind of drizzle that we’re using I have
about a half2 cup of Greek yogurt here
this is plain it’s nonfat you can use
full fat it doesn’t matter it’s totally
fine and I’m going to add some feta
cheese to this so I like a lot of feta
in ours but let’s say about a/2 cup
just start to mix that probably could
have used a little bit bigger of a bowl
unfortunately though this is the uh bulk
of this is the most amount that we’ll be
adding add about a tablespoon of oil
this is avocado oil use whatever your
preference is on that and I like to stir
this um ingredient by ingredient just
making sure that consistency stays where
I want it or cuz then I can see okay do
I need to add more oil should I add more
vinegar what do I need to add to this to
kind of get it to be where I want it to
be I’m going to add a touch of lemon
juice let’s do about two
teaspoon I also really like to add red
wine vinegar this is not in some of the
recipes that I’ve seen uh for this kind
of thing but I think that red wine
vinegar just makes this really good so
teaspoon and a halfish and this is going
to help to kind of thin it out a bit
because the thinner you make it the
easier it is to drizzle so obviously you
can just like plop a spoonful on the top
of your bowl and that’s totally fine if
you want to make it a drizzle then
you’re going to want to thin it out a
little bit and you can do that with
water too I’m adding garlic powder feel
free to use minced garlic about a half
teaspoon is or so and then actually
let’s just go ahead and add our oregano
love oregano I’m going to add at least a
teaspoon and then I really like to add
Dill to this even though you don’t need
it there’s just something about that
lemony greekish flavors I just feel like
Dill takes it next
level we definitely need some salt so
add a pinch of
that and I’m going to be adding pepper
oh love the smell of that
Dill let’s see what our consistency
looks like it’s definitely not at a at a
drizzling consistency but again if you
want it to be thinner you can add a
little bit of water and it’s totally
fine okay the orzo is done let’s strain
that and then we’re going to go back
into the
pot okay so this is kind of like a
lemony orzo I’m going to add a touch of
butter that’s even less than a
tablespoon you can add more though feel
free to add whatever you need and then
I’m going to add
about two tablespoon maybe not even
maybe more like a tablespoon and a half
of um lemon juice mix that together and
we have our nice lemon orzo if you have
a fresh lemon add in some of the oh what
you call it the peel the Rind you know
when you oh my goodness the zest in here
and that’s going to even make it more
[Music]
lemony I’m going to add some of the
dressing that we made to the center
obviously like I said feel free to thin
that out and then you can add that let’s
add some meatballs I didn’t even count
how many I made but I’m thinking like
four to five per bowl is a good
amount and then some
peppers and then I love camada olives
just a few for me got to have some of
those add a little bit more of this cuz
it’s pretty and top that off with some
more parsley just for some additional
bright green
little Insider tip in my house here
whenever we just don’t know what we’re
going to have for dinner I often opt for
bowls any type of bowl like this where
you can throw in the ingredients that
you love it’s easy to make everybody can
pick what they love out of it I just
love a meal like this fantastic flavor
you get some of that lemon just a little
bit like I said add a little bit of zest
and it’s going to give more of a pop of
lemon but the meatballs are so well
flavored so so good and this right here
that takes it over the top you
definitely don’t want to make this
without that sauce because it is
delicious but the meatballs are cooked
perfectly just for reference these are 1
and 1/2 t no yeah 1 and 1/2 tablespoon
meatballs I cooked them for 21 minutes
okay so just for reference they’re
perfectly cooked if you’re not a fan of
orzo you can make this with rice too or
you can make it in a salad and just put
the meatballs in everything on top of a
salad our verse today comes from 1 Peter
38-9 finally all of you be like-minded
sympathetic love one another be
compassionate and humble do not repay
evil with evil or insult with insult on
the contrary repay repay evil with
blessing because to this you were called
so that you may inherit a blessing I
hope you guys enjoyed today’s video if
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