So, I had one of those days and I just wanted something comfy to eat.

And to make it perfect I had to compromise, a little bit……I am not going to hide it.

I use Archer Farms Red Pepper Jelly to make the sauce….the compromise?  All natural ingredients, but I’m not fond of the citric acid. Also, it contains sugar,  and I’m pretty sure they don’t mean turbinado sugar.  Other than those two minor mistakes, this meal is pretty healthy and delicious.

Here’s how it’s made: first, put on a small pot of water to boil, and also heat approx. 2 tablespoons of olive oil in a wok or sauté pan on medium heat. Slice about one half of a green pepper and three green onions. Spiralize one large carrot.  Sauté the green peppers and onion, and add some minced garlic. After a few minutes add about 3 tablespoons of lime juice.  Once the vegetables are simmered well, add in the chicken and shrimp. About halfway through the cooking time, add your spiralized carrots to the boiling water. You only want these to cook for about three minutes. Now is also the time you want to add 2.5 tablespoons of the red pepper jelly, 2 tablespoons of lime juice and 2 tablespoons of water to the sauté pan or wok.  Sauté all of these ingredients with the chicken, shrimp and vegetables until well blended. Strain the carrots, then top with the chicken, shrimp and vegetable mixture. Make sure you get as much of the sauce as you can out if that pan!

I add a lot of ground black pepper at the end….it makes it extra spicy and savory!!