Hello Again!

Well, needless to say..it’s been a while. After 3 years of regular recipes, stories and food musings, it has been radio silence here on Miss Petite Sweets since February. And though I did’t intend to take such a long break from my little space on the internet, life has kept me pretty busy these past 7 months. So what have I been up to? Well…

In March, a business trip took me to New York, and I had the chance to take my favorite travel companion along with me..


We took in the beautiful views  from the top of the Empire State Building, ate the most amazing bagels and lox, and wholeheartedly fell in love with the city.


I loved the energy that exudes from every corner of NYC. I loved the fact that everyone walks everywhere. And I loved exploring it with my best friend. And although we didn’t want to leave, we had a pretty exciting task back home in Michigan.


We closed on our first home! With the help of my amazing real estate agent in-laws, we found an adorable cape cod to make our own. And though we were sad to leave our first apartment, we were very excited for our new adventure in home ownership. But first…I had another business trip to Los Angeles and San Diego. This year my sweet little mom came along with me and we had a blast exploring the West Coast.


We got to see my dear friends Lo, Jon and Hollis, and our little reunion made my heart feel so full.


My mom and I absolutely adored San Diego, and although we were tempted to just stay put and move there, I had a new home in Michigan to renovate.

And renovate we did! The entire house was painted yellow from the floor to the ceiling, and had wood paneling and dark wooden shutters throughout.


With a lot of help from relatives, many hours of work, and several cans of paint, we were left with a “before and after” that we are pretty proud of.

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Next up was a quick trip to Milwaukee to visit some friends and tour a few local breweries. We toured Milwaukee Brewery and tasted some amazing tea infused beers that were slightly sweet and very unique.

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A few weeks later, we spent our 4th of July weekend in Glen Arbor with my family. We climbed the Sleeping Bear Dunes and enjoyed beautiful views on the water.


Next, we took a quick weekend trip to Toronto with Eric’s parents to see the Detroit Tigers play the Toronto Blue Jays. And although the Tigers suffered a very tough loss, the company made the trip very fun.


Finally, to end our summer, we took a trip to Las Vegas to celebrate my brother’s 30th birthday. We got to spend time with my wonderful friend Adam, who works for MGM International in Vegas. Adam was the very first friend I made in college. We were in the same major, and being a year older than me, Adam truly took me under his wing. He is still one of the kindest people I know.


And here we are, on the cusp of October. The last few months have been a true whirl wind of travel, work, home improvement projects, and very busy weekends. But as the air becomes more crisp, and the days become shorter, I am drawn more and more to my kitchen. I have a few recipes coming your way and I hope they are worth the wait!

Pepperoni Chicken


Getting back into a regular work week is always a little tough after an especially fun weekend. And this past weekend was definitely a fun one. Eric and I had a fancy date night on Saturday night to celebrate our sixth Valentine’s Day together.  This year we visited Giovanni’s Restaurant in Detroit, which features incredibly delicious and authentic Italian cuisine. Sunday morning we got brunch with some friends and spent the rest of the afternoon watching SNL reruns. So, needless to say, I was a bit sad to see such a relaxing weekend end. But one of the ways I’ve learned to combat the Monday blues is to plan at least one special weeknight meal for the week ahead. It’s fun for me to spend a little more time in the kitchen, and it’s fun for Eric because he gets something a little more special than our typical grilled chicken. One of our new favorites is this Pepperoni Chicken. I had some leftover cheese and pepperoni from a homemade pizza and decided to get a little creative. It made my pizza obsessed husband pretty happy, and I thought it was pretty delicious myself. Enjoy!

Ingredients: Makes 3 servings

  • 3 chicken breasts
  • salt and pepper to taste
  • 1 cup all purpose flour
  • 1 egg, lightly beaten
  • 1/4 cup water
  • 1 cup Italian breadcrumbs
  • cooking spray
  • 1/4 cup marinara sauce
  • 1/4 shredded mozzarella
  • 6-8 pepperonis


  1. To prepare the chicken, use a meat mallet to beat chicken until each chicken breast is approximately 1 inch thick, set aside
  2. Set up “breading station” by placing flour in a dish or paper plate. Next mix the beaten egg with 1/4 cup water in a small bowl. Next place Italian breadcrumbs in a 2nd dish or paper plate
  3. Sprinkle chicken with salt and pepper to taste.
  4. To bread chicken, place in the flour dish first, covering chicken completely with flour. Shake off excess flour.
  5. Next, place floured chicken breast in egg mixture until completely coated. Shake off excess egg.
  6. Finally, place chicken in breadcrumbs until completely coated. Repeat with remaining chicken breasts
  7. Place chicken breasts on a lightly greased cookie sheet. Spray each breast with cooking spray
  8. Bake at 400 for 25 minutes, or until chicken is cooked to an internal temperature of 180 degrees
  9. Remove chicken from oven, and top each chicken breast with 1-2 tablespoons of marinara, 2-3 pepperonis, and 2-3 tablespoons of shredded mozzarella. Return to oven for 1-2 minutes additional cooking time, or until cheese has melted.


“Fried” Honey Garlic Chicken


When Eric and I moved into our “Snow Cottage” together, I was a little nervous about the fact that our new home did not come equipped with a dishwasher. With all of the time I spend in the kitchen (and all the dishes I use) I thought life without a dishwasher would be very difficult. However, after a few weeks passed, washing dishes by hand didn’t seem as daunting as it once did. This may be because my wonderful husband came up with the idea of “one person cooks, and the other does the dishes”. And since cooking is kind of my forte, Eric ends up doing the dishes almost every night. What a guy. So I try to be mindful of this, and typically choose recipes that will result in the least amount of dishes possible. But every now and then, I find a recipe that is worth the extra pan or two…and this Honey Garlic Chicken is one of those recipes. I was growing tired of all my normal weeknight dinners, so I decided to peruse the recipe mecca called Pinterest. Now, if a recipe is pinned over and over again, I take that as a good sign. And the idea of a healthy “fried” chicken that you bake in the oven sounded like something Eric and I both would love. So when I found this recipe on RockRecipes.com, I decided to give it a whirl. It takes about 45 minutes to put together, but the result is an incredibly decadent tasting dinner. If you follow the recipe carefully, you will end up with a crispy chicken breast topped with an amazing sweet & salty sauce. It tastes just like Chinese take out, but won’t leave you feeling stuffed and horrible. I cut the portions down a bit to make 3 servings but the original recipe can be found here and is made for 4. Enjoy!

Ingredients: Makes 3 servings

  • 3 boneless, skinless chicken breasts
  • 1 cup flour
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 1/2 tablespoons ground ginger
  • 1 teaspoon thyme
  • 1 teaspoon allspice
  • 1 tablespoon paprika
  • 1 teaspoon jerk seasoning (cayenne pepper works fine too)
  • 3 eggs
  • 7 tablespoons water
  • cooking spray
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablepoons brown sugar


  • Start by placing a cookie sheet lined with tin foil in the oven, and preheat to 425 degrees. (It is important to pre-heat the pan if you want a crispy crust on your chicken)
  • Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet until breasts are about 1/2 inch thick. Set aside.
  • In a large bowl, combine the next 8 ingredients (flour through jerk seasoning)
  • In a medium bowl, whisk together eggs and water
  • Season the chicken with salt & pepper to taste
  • Dip the chicken breasts in the flour mixture until they are coated evenly, and no “bare spots” remain.
  • Next, dip coated chicken breasts in egg mixture until coated evenly
  • Next, return the chicken breasts to the flour mixture and make sure they are evenly coated in flour mixture
  • Repeat with all 3 chicken breasts and set aside
  • Take heated pan out of the oven, and evenly coat with cooking spray (I used canola oil Pam)
  • Quickly place the chicken breasts on the hot pan and coat the chicken breasts evenly with cooking spray. You want to make sure the chicken breasts are at least 1 inch apart from each other, because if they touch during the cooking process, you will end up with a soggy crust
  • Place pan in the oven and bake for 15 minutes at 425. Do not open the oven at all during cooking
  • After 15 minutes has passed, flip the chicken breasts over, and return to the oven for an additional 15 minutes
  • Meanwhile, to make the sauce, heat 2 tablespoons of olive oil in a medium saucepan over medium low heat.
  • Place the finely minced garlic cloves into the saucepan and let cook for 1-2 minutes. Make sure the garlic does not brown
  • Add the soy sauce, honey and brown sugar to the saucepan and simmer for 5-10 minutes, stirring occasionally
  • To serve, drizzle the sauce onto the chicken breasts

Pumpkin Oatmeal Energy Cookies


Have you ever noticed that one of the first questions people ask upon meeting for the first time is “What do you do?”  Most of us spend more than half of our time at work, so I suppose it makes sense that we all seem to be so interested in others’ jobs. I used to think this is a question we asked only as adults because work is such a center of adult life. However, looking back, I can remember “what we do” defining us even in childhood. Growing up, I was always “the girl who sang.” Church choir, show choir, my parents back yard, you name the place, I was probably singing. This is funny to me now because the girl I am today barely even sings in the shower. But back then, singing was an integral part of who I was, yet today it is kind of a distant memory. Later on I became “the girl who runs” thanks to the many miles I logged and the number of times I heard “hey! I saw you running yesterday…” And though I still love to run, I have cut back a bit on the miles I log each week. But the identity that I have carried around with me the longest is “the girl who bakes.” Baking has been something I have loved for as long as I can remember, but my love of baking has evolved over the years.  The other day at the gym, someone came up to me and asked if I was “the girl from the cooking website.” This stranger had somehow stumbled upon this little blog of mine and recognized me. I responded rather awkwardly, as it is still hard to believe that anyone besides my own mother even reads this site. Yet there I was, talking to someone who happened upon one of my recipes from a few years back. It startled me a bit because I haven’t really been “the girl who blogs” in a while. It’s been a while since I’ve felt the urge to write on my little space on the internet. And though I still identify as “the girl who bakes” it has been a while since I’ve had the time. And I miss it dearly. I miss covering my kitchen in butter and flour and sharing the delightful result with my loved ones. I miss the look my husband gives me when he is tasting a recipe that he deems “a keeper.” And though I may not have as much time to devote to this little blog as I did back in college, I miss sharing my kitchen mishaps and triumphs. So even though it’s been a while…I’d like to think I’m still “the girl who blogs”. Even though I’ve had a long absence from my little space on the internet,  I hope to share more recipes and stories going forward.

Below is one of my favorite new recipes for a quick and healthy snack. I typically make a batch of these on Sunday afternoons to pack in lunches throughout the week. Enjoy!

Ingredients: Makes 18 cookies

  • 1/2 cup crunchy peanut butter (I used Meijer Brand Natural Crunchy PB)
  • 1/2 cup creamy peanut butter
  • 1/2 cup pumpkin puree
  • 1/4 cup honey
  • 1 teaspoon honey
  • 2 cups rolled oats
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/4 cup raisins
  1. Place all ingredients in a large bowl and mix until well combined
  2. Place tablespoons on a lightly greased cookie sheet
  3. Bake t 350 for 10-15 minutes (cookies should be dry to the touch)

Ranch Chicken Burgers


I always say I have 3 criteria for a weeknight meal. It has to be delicious, nutritious and easy to make. But recently, I realized there really is a 4th must-have. It has to be easy enough to make to talk on the phone with at least one of my family members at the same time. I talk to my mom, dad, and brother pretty much every day. But whenever I have a tough day, I call Sean first. Yesterday was a rough day. I feel like I’m in Kindergarten writing this but..yesterday someone was mean to me. And just like I did when I actually was in Kindergarten, I went straight to Sean. Back then Sean would take care of things pretty directly. I remember mentioning to Sean that one of the boys in my class was making fun of my height. The very next day, he gave the kid a good firm talking to, and that boy never bothered me again. Just last year, one of my best friends from grade school admitted to still being a little afraid of my brother thanks to that incident. Nowadays, he can’t exactly yell at anyone who hurts my feelings. So instead, he gives me great advice. He told me not to let things that happen during the work day bother me so much. Because at the end of the day, I get to come home to a wonderful husband, great friends, and the best family on earth. And in the end, people can only make you feel bad if you let them. And just like that, I was back to my happy, perky self. Every girl should have a brother like mine.

And now back to dinner. These chicken burgers have already become a favorite in our household. All you need is ground chicken and a few seasonings and you have an incredibly delicious dinner. The use of dry Ranch seasoning adds a great kick to the chicken, and pairs really well with the barbeque sauce of your choice

Ingredients: Makes 4 burgers

  • 1 pound ground chicken
  • 3/4 cup Italian breadcrumbs
  • 2 tablespoons dry Ranch dressing (unprepared)
  • 1 teaspoon Lawry’s seasoning salt
  • 1 teaspoon garlic salt
  • barbeque sauce to taste
  1. Place first 5 ingredients in a large bowl and mix thoroughly until well combined. (I found it was easiest to use my hands to mix everything together)
  2. Form 4 even patties
  3. Heat a nonstick skillet over medium high heat and cook each patty for 1 minute per side, just until the patty has slightly browned
  4. Take the browned patties out of the pan and place on a cookie sheet. Bake at 400 for 20-25 minutes, or until done
  5. Place on a bun, adding barbeque sauce or any topping you’d like


Capital City River Run Half Marathon


When I was in 2nd or 3rd grade I was given a school assignment in which we had to choose three words to describe ourselves. Apparently I found this task a bit difficult, because I remember asking my dad for help. And after asking him for a word, he  simply replied, “You are relentless. You never give up.” I thought for a second and asked “Is that a good thing?”  He looked up at me and said “Yes. It is a very good thing.” This simple conversation came to mind when I was running the Capital City River Run Half Marathon last weekend. I’ve always been a runner, but I didn’t get into long distance running until a few years ago. After my first race, I was hooked. And I started to plan my fall season around the training plan for whichever races I wanted to run that year.



But this year, my training cycle wasn’t quite as invigorating and exciting. To be honest, it was a bit brutal. I’ve been battling the same stomach issues I started having before our wedding, which has made training less than enjoyable. Instead of feeling strong and confident each week as I added an extra mile onto my Saturday long run, I was left feeling weak and run down. Dealing with stomach pain and nausea while you are running 9,10, 11 miles is no easy task. Running has always been something I loved. Something that I considered to be part of me.  But suddenly my health issues were sucking the fun out of running, because at the end of each long run I just felt sick and weak. However, just as my dad told me years ago, I never gave up. I completed those training runs week after week, no matter how sick I felt. And when race day came, rather than telling myself to just relax and enjoy the race, I decided I wanted to achieve a PR. (#typicalColleen) Looking back, I realize this was stupid. I ran the first 10 miles hard. And for the most part I enjoyed it. The scenery on the Lansing river trail was beautiful, and I loved the chance to run on MSU’s campus. But at about mile 10 1/2, my mind and my body kind of gave up. I hit that dreaded “wall” that runners always talk about, and it was far from fun. But instead of pushing through, I gave myself a break. I walked, I jogged and I stopped caring about how fast I ran. I gave up the idea of a PR and just focused on finishing the race in one piece. Those last 3 miles were rough, but I crossed that finish line, practically crying tears of joy. And the funniest thing about it? I achieved that PR that I gave up on at mile 10. Running has taught me a lot of things over the years. It has taught me to love my body. Not for the way it looks, but for what it can do. It has taught me to appreciate the stillness and beauty of the world during all of my 5am runs. And during this race, it taught me that it’s ok to give myself a break. Because sometimes, when you stop being so hard on yourself, you can achieve great things.


Orange Soda Cupcakes


Every year, I am very thankful for today. Because today is my brother’s birthday! Growing up, nearly all of my friends had sisters, but I was never jealous. Although I didn’t have a sister to share clothes and makeup with, I had something much better. I had Sean. We’ve gone through many phases in our sibling-hood. When we were children, he was my constant protector and guide, screaming “COLLEENIE!” whenever I would run away in the grocery store. Which was often, by the way. As teenagers he was there to force me into listening to good music and berate me when I was talking to a boy he didn’t like. Which was all of them, by the way. And now, he’s one of my best friends. But the great thing about having a best friend that is also your sibling is that they see you as clearly as possible. They know your strengths and weaknesses, your faults and your greatest attributes. They can recognize these things a bit clearer than so many other people in your lives, and they can definitely see you a bit clearer than you see yourself. To me, Sean is one of the strongest, smartest, kindest people I know. I’ve always been in awe of the way he can command the attention of any room he walks into, and the way he drops everything to help others…be it a complete stranger or his little sister. Happy Birthday Seanie!

I brought these cupcakes along to a birthday barbeque we had for Sean, and since he’s not really into sweets I brought him some beef jerky and beer. But all the cupcake lovers in our family gave rave reviews. The cupcakes are incredibly moist and decadent and truly taste like an Orange Creamsicle. The recipe and the picture are from one of my favorite blogs Sweet Tooth Sweet Life. Enjoy!

Orange Cream Soda Cupcakes: Recipe from Sweet Tooth Sweet Life, Makes 24 cupcakes

For the cupcakes:

  • 1 box white cake mix
  • 1 3-oz package sugar-free orange jell-o
  • 1 4-serving size package sugar-free cheesecake instant pudding & pie filling mix
  • 1-1/4 cup orange juice
  • 4 eggs
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla

For the frosting:

  • 1 8oz package of low fat cream cheese, softened
  • 1 stick butter, softened
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • 1 1/2 teaspoon orange jello


  1. For the cupcakes, set aside 1- 1/2 teaspoons jello mix. In a large bowl, combine cake mix, instant pudding mix and remaining orange jello mix
  2. Add orange juice, eggs, applesauce and vanilla into dry ingredients and mix until well combined
  3. Line two muffin pans with muffin liners, and fill each 2/3 full with batter
  4. Bake cupcakes at 350 for 16-18 minutes
  5. To prepare frosting, place cream cheese and butter in a large bowl and beat with an electric mixer until light and fluffy
  6. Add vanilla extract  & remaining jello mixture until well combined
  7. Beat in sugar, one cup at a time until well combined
  8. After cupcakes have cooled, frost cupcakes

Chinese Cabbage Salad

A little over four years ago, Eric brought me along to a family party. We had only been dating a few months at that point, and it was my first big event with the Jones clan. I remember being a little nervous, but it didn’t take long to realize I had no reason to be. Eric’s family was so welcoming and wonderful and I felt at home right away. Plus, Eric’s Aunt Nancy is one of the best cooks I’ve ever met. She has about a million recipes that are to die for. Baked Beans, Apple Crisp, and this very delicious Chinese Cabbage Salad that she served at my bridal shower. It is crisp, full of flavor and a perfect side dish for your next barbeque or tailgate. She was sweet enough to share the recipe with me and I brought it along to a barbeque a few weeks ago. It didn’t take long for the whole bowl to disappear. Enjoy!
1package precut cole slaw (1 pound size)
5 green onions, sliced
1 cup toasted sunflower seeds
1 cup toasted sliced or slivered almonds
1 3-oz package Ramen Noodles, oriental flavor
1-2 cups cooked, cubed chicken or shrimp. (Optional)
1/3 cup vegetable oil
1/4 cup vinegar ( any kind you like)
1/4 cup sugar
Dry seasoning packet from ramen noodles
1.  Break up the ramen noodles into small pieces.
2.  Mix up the dressing.  Shake all ingredients together.
3.  Combine cole slaw, onions, seeds and nuts.
4.  Just before serving, add noodles, dressing and chicken or shrimp and combine.


Oreo Peanut Butter Chip Cookies


When I was in high school, John Mayer came out with a song called Stop the Train. It wasn’t a hit single, and I doubt it ever played on the radio, but it is still a song that I relate to even now. It touches upon the fear of growing older and drifting further and further into the unknown of the future. I’ve had quite a few moments that I quietly dubbed “stop this train” moments. Times in life that are so wonderfully perfect that you wish you could hold onto them…but in the back of your mind, you know they can’t last. And that might be a bit sad, but the fleeting property of those moments is what makes them so sweet. The first time I ever experienced a “stop this train” moment was only a few months after I had first heard that song. It was the summer before college. The summer I had spent every waking moment with three of my best friends. I remember sitting in the car with the three of them, days before we were to head our separate ways in college, and just wishing I could hit the “pause” button and stay in that period of my life forever. Young, naive, and surrounded by those three kindred spirits. But time went on, and life happened. Two of those wonderful friends now live across the country and we only get to see each other a few perfect times a year. And sadly, I lost touch with the third friend years ago. But I like to think that our friendship, with all four of us together, lives on in that perfect memory. And as life continues to move forward, I’ve experienced more and more “stop this train” moments. Late night conversations while eating Ore Ida french fries with my best friends from college. The last Christmas my family had with my Grandpa. Countless moments from our wedding day, when Eric and I were surrounded by every person that we love. Moments like that don’t happen often. And as much as we long to hang on to them as long as we can, they pass quickly. But that’s ok. Because if every moment in life was a “stop this train” moment, those special memories wouldn’t be as special, perfectly preserved in the backs of our minds.

This post doesn’t perfectly tie in with one of my recent recipes. It’s just a collection of thoughts that came to me while baking cookies. Oreo Peanut Butter Chip Cookies to be exact. My coworkers had pointed out that it had been quite a while since I brought baked goods into the office, so I knew I couldn’t come into work on Monday empty handed. This recipe uses a classic chocolate chip cookie base, but has an extra sweetness with the addition of crushed Oreos and peanut butter chips. Enjoy!

Ingredients: Makes 24 cookies

  • 1  1/4 cup  packed brown sugar
  • 1/2 cup  granulated sugar
  • 1/2  cup  butter, softened
  • 2  large egg whites
  • 1  teaspoon vanilla extract
  • 2 1/4  cups  all-purpose flour
  • 1  teaspoon  baking soda
  • 6-8 crushed Oreo cookies
  • 1/4 cup peanut butter chips


  1. Cream butter & sugars together
  2. Add egg whites (one at a time) & vanilla extract
  3. In separate bowl, combine flour and baking soda
  4. Gradually combine wet & dry ingredients
  5. Add in crushed Oreos and peanut butter chips
  6. Place tablespoon sized portions of the dough on a greased cookie sheet.  (Make sure the dough is evenly spaced, as the cookies do spread a bit while baking)
  7. Bake at 350 for 10-12 minutes



Asian Chicken Stir Fry


Sometimes I feel like no matter what age we are, we are always looking forward. As children, we look forward to that mysterious land of “high school,” where you can drive a car, stay out late, and presumably have the exact same social life as the cast members of Saved by the Bell. As teenagers, we look forward to “college” where curfews don’t exist and we possess that coveted “independence” we always longed for. And as adults, you’re always thinking of the next phase…marriage, buying a house, having kids, advancing your careers, and finally…retirement. It’s hard to “enjoy the moment” when we are constantly looking forward. The funny thing about me is, I never seemed to look forward to the same periods of life as my peers. As a child, I don’t remember longing for high school or college like most of my friends did. Instead, I always remember thinking that the first few years of marriage would be the happiest time in my life. This is undoubtedly a strange thing for a 13 year old to think…but oddly enough, the current time in my life is something I always looked forward to. But this current phase didn’t quite pan out exactly the way 13 year old me thought it would. Because, believe it or not… it is way better. I’m happier right now than I ever thought was possible. Because coming home to my very best friend every night is truly the best. So rather than spending my time over planning for the future..I’m focusing on enjoying this incredible, wonderful season of life. And one of my favorite things about this phase in life is cooking simple dinners at home. As much as Eric would be perfectly happy eating grilled chicken or pizza every night, I love coming up with different  ideas to mix up our weekday dinners. And this was a recent creation that turned out to be quite the hit. It’s very simple to make, and far cheaper and healthier than hitting up the Chinese takeout place down the street. Enjoy!


Ingredients: Makes 2 servings

  • 2 small boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons chili powder
  • 2 tablespoons olive oil
  • 2 cups frozen vegetables (I used a “stir fry blend” of broccoli, carrots, green beans & cauliflower)
  • 2 cups brown rice, cooked
  • 3-4 tablespoons sunflower seeds


  1. Place raw chicken breasts (thinly sliced) into a large ziploc bag, and cover with next four ingredients (soy sauce through olive oil). Let marinate in the fridge for 30 minutes
  2. Heat a large sauce pan over medium high heat
  3. After chicken has marinated, pour entire contents of the bag into the saucepan.
  4. Cook until chicken has cooked through, and add frozen vegetables
  5. Continue to stir until vegetables are heated through
  6. To serve, place cooked brown rice on a plate, and top with chicken stir fry mixture. Top with sunflower seeds