Can we believe it is already March?! Geez, I honestly feel like I don't have enough time to grasp all these days that are going by. Plus with work being so damn busy all my days are morphed into one giant blob.

dnuhjvndfkvdfn - thats what it looks like.

If your work weeks are anything like mine, I know that at times we get too lazy to make some good and healthy meal choices; here is a quick and tasty recipe! As I had previously mentioned I did start to do weekly meal planning (I am still going strong if you're wondering!), not only is it still very time efficient but it's also a great method to save some money on your groceries since you aren't buying unnecessary ingredients or products that will sit in your fridge without being used.
Shrimp, mushroom & snow pea stir fry  
Serves about 4

1/2 cup chicken broth (I always purchase the low sodium)
2 tbs soy sauce (I use low sodium) 
2 tsp ginger*
1 tsp cornstarch 
1 tbs canola oil 
8 oz sliced mushrooms
8 oz snow peas
1 lb shrimp (peeled if desired)
2 scallions, sliced
Sprinkle pepper
Rice (cooked separately)**

*I hate ginger, so I never follow directions, I sprinkle just a little of powdered ginger- while holding my breath. So if you're anything like me you wont taste it in in the completed dish!
**I used Uncle Bens 7 Grain Medley

In a bowl mix in; broth, soy sauce & cornstarch. Set aside until needed.

Boil your water for rice & cook. 

In a large saucepan or a wok, simmer oil over medium heat. Cook mushrooms, until the liquid is evaporated and they have browned, 6 to 10 mins. Add the snow peas; to leave the snow peas crispy cook for 2 mins. Toss in the shrimp cook & stir until they are pink, 3 to 5 mins. Add scallions, and cook for 1-2 mins.

Stir in the broth mixture into the stir-fry. You will notice the sauce thickening, this will take about 1 to 2 mins. Turn off heat. Add salt to taste. 

Serve on a bed of rice!