My Favorite Latest Recipes

I’ve been cooking a lot, as per usual, but I haven’t been writing down my newest “creations”. I have found some more of my FAVORITE recipes though! So, I thought I’d share some with you!

Some of these are quick and easy, and some have some complicated ingredients, but they all turned out SOO good!

To start out, did you know that depending on how you cut your spaghetti squash will determine how long the “noodles” are?

Check out this blog!

Perfectly Cooked Spaghetti Squash

And once you nail that, try this recipe:

Spaghetti Squash Carbonara

Do you even crave Indian food? If you don’t… it might mean you NEED to try it! Because once you try it I have a feeling you will start to crave it. You do have to find your favorite recipe, but… I’m telling you! Another benefit is that a lot of Indian food has turmeric in it. Curry powder does! And turmeric not only has the BEAUTIFUL yellow color (add it to your rice for a GORGEOUS yellow rice!), it also has a lot of health benefits!

A lot of Thai food can have some similar ingredients! I didn’t know that until this recipe:

Thai Shrimp Soup

That soup was AWESOME and my husband RAVED!!

Another dish that I have come to LOVE is Tikka Masala. Like… LOVE. I am a bit of a wimp when it comes to spice though, so I always adjust the spice level to my taste. Especially the cayenne powder. So… keep that in mind!

Chicken Tikka Masala

If you’re like me, sometimes you come across a great deal on a certain cut of meat. You then bring it home, throw it in the deep freeze and then forget about it! The next time you come across it you cannot figure out what on earth to cook with it! That’s what I did with a pork loin the other day… and then I found this following recipe. (Note: use a meat thermometer, especially with pork and chicken. You’ll know when it’s done to perfection and will no longer have overcooked DRY meat, because you’ll know when to pull it out of the oven!)

Honey Butter Pork Tenderloin

That pork tenderloin was a HIT at my house!!! Even the leftovers were delicious!

Do you need a crock pot recipe that’s for the summer???? How about FAJITAS?! You can’t go wrong with those! Serve it with some chips and guacamole and you’ll have a WINNER WINNER CHICKEN DINNER! 🙂

Crockpot Chicken Fajitas

Part of the reason I love the above recipe is that it doesn’t used pre-packaged fajita seasoning… so to me it’s a GOOD recipe! 🙂

Last but not least, when I switch to a low carb meal plan, I almost always end up buying some cabbage. Weight Watchers has a soup, South Beach recommended it, it’s filling and good sauteed or whatever. But then… you get tired of the sauteed cabbage. TRY this recipe. It’s like a coleslaw, salad, fresh, yummy mash up with chicken on it. NO MAYO though! (Which I prefer… I usually just say no to MAYO).

Cabbage Slaw Salad

FYI, I did NOT put the pinto beans in the salad…. those are not my favorite… but the rest of the salad… YUM!

Ok, so that’s it for today… I’m telling you… TRY THESE! 🙂

I’ll get back to actually writing down my new inventions… but not today.

And now, for the song of the day:

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Quick and Easy Low-Carb Dinners

This isn’t going to be an original recipe from me… but this is going to give you a few quick ideas.

I’m in a spring “diet and exercise” accountability group and we are all trying to get ourselves “summer and swim-suit” ready like everyone else! One of the things I’ve found is that I need something “quick” sometimes. That can be hard when you are trying to eat CLEAN and FRESH and LOW to NO carb. So… I’ve searched and found a few great recipes that should be pretty quick to whip together.

From Rachael Ray there is some BBQ chicken wraps:

Barbecued Chinese Chicken Lettuce Wraps

Another GREAT option would be to use Quinoa! It has so many great things in it, and I love to use quinoa to boost my protein without necessarily having to add meat to a dish. You can boost this dish with all sorts of veggies too! Giada has a great recipe here:

Giada’s Quinoa Pilaf

 

Another quick and easy idea? FRIED RICE! My kids LOVE fried rice. I do have to skip the eggs for my sweet little boy… but we can have it as a main dish if I’m feeling like taking it easy, or as a side dish with anything from chicken nuggets, to shredded pork, to wings!

Food Network Fried Rice

(I consider rice a good carb… just not in excess… it’s pretty close to it’s natural from in comparison to other carbs)

Lastly…

Grill out! Take your burgers, hot dogs, steaks, potatoes, veggie kabobs, etc… and GRILL! You can wrap your meat in some lettuce, or put it on top of an amazing salad! If you have a gas grill, it’d only take about 15 minutes to grill something! Before you leave for work, pop your meat and veggies in a ziploc with some marinade and then quick toss it on the grill for dinner when you get home! Seriously… 15 minutes later you’ve got dinner!

Need a quick marinade that’d work for meat or veggies?

Universal Marinade

(personally I’d use coconut or soy aminos that taste JUST LIKE soy sauce… but you use what tastes good to you!)

 

Ok… so that’s it for now, good luck cooking!

And now, for the song of the day:

Baked Lemon Shrimp Over Kale and Spaghetti Squash

So, there were tornado warnings in my area today… what am I supposed to do with that? I’m from Minnesota, where there honestly are tornado warnings… ALMOST every summer… I think… The thing that’s different is that in Minnesota, we had basements. Some basements are FULLY underground cement basements with little to no windows. Those felt safe when something like a tornado warning came up. Here, um…. downstairs bathroom? I was all like: “Ok kids, get in the bathtub… I am now going to cover you like you’re in a FORT with the couch cushions!”. Yeah. I’m weird. They loved it though! Hahaha! After the warning had lifted and we could come out of the bathroom, they begged to stay in the “FORT”. So, happily to say, nothing happened and all was good! 🙂

After the drama, I needed to get dinner together! I was craving pasta, so what’s a good alternative?! SPAGHETTI SQUASH! Why not throw in some shrimp and kale to make it extra delicious?!

So, this could be called shrimp scampi, it could be shrimp over lemon spaghetti squash… all sorts of things… So I just went with a descriptive title. Then you know what you’re getting!

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INGREDIENTS
  • 1 Medium spaghetti squash
  • 1½ lbs shrimp, peeled, deveined and tails still on (Trust me, get it peeled and deveined… it took my husband an HOUR to clean, peel and de-vein these stupid shrimp!)
MARINADE FOR THE SHRIMP:
  • 2 Tbsp unsalted butter, melted
  • Zest of one large lemon
  • juice of 1 lemon
  • 1 tsp minced garlic
  • 1 onion diced
  • 2 cups chopped kale
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper
  • 2 TB balsamic vinegar
  • 2 TB grated parmesan cheese
  • 3 TB shredded parmesan cheese
  • 2 TB olive oil
INSTRUCTIONS:
First, you MUST get the squash going in the oven!
  1. Preheat oven to 400 Degrees F
  2. Cut the squash in half lengthwise, scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place face down in a small glass baking dish. Bake 30-40 min or until the tops of the squash indent when you press on them. Remove from the oven, immediately remove the squash from the pan and separate out the squash with a fork and place in a bowl. Mix in 1/4 cup of the SHREDDED parmesan cheese. (If this is done before the shrimp, cover the bowl with tin foil.)
Make the marinade:
  1. Place the shrimp in a large bowl.
  2. In a medium bowl whisk together the melted butter, lemon zest and juice, garlic, onion, lemon juice, lemon zest, salt, pepper, balsamic vinegar and parmesan cheese. Pour the marinade over the shrimp and let sit for 20 min if possible. I personally did not have time, and put it straight into the oven! 🙂
  3. Bake the shrimp at 400 degrees F for 12 minutes (or until cooked through an no longer translucent)
MAKE
  1. Quick saute the kale (if you choose to add it) in 2 TB butter and some chopped onions… only takes about 5-8 minutes. Make sure you wash it first, and chop it into bite size pieces and REMOVE the center “vein” of the stems. Add the kale to the bowl with the spaghetti squash/cheese mixture.
  2.  Remove the shrimp from the oven and put the shrimp on top of the spaghetti squash/kale mixture and sprinkle with grated parmesan and black pepper and serve IMMEDIATELY!

And….:

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This seriously has SO MUCH FLAVOR!!!!!

LOVE LOVE LOVE LOVE!

I am actually looking forward to eating the leftovers tomorrow!! YUM!

And now, for the SONG OF THE DAY! 🙂

It’s a song by Nicole Nordeman that always does a great job of reminding me what my Savior did for me!

Low Carb Chicken Nacho Bake

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It’s January… we are all still working on our New Year’s Resolutions I’m sure. I am continuing mine! The hubby and I are planning an anniversary cruise in the fall, and I do NOT want to be embarrassed when I put on that bathing suit. So… toning up, working out, and CLEAN eating is to be had! A lot of gluten free, low carb (except weekends), less eating out etc etc etc. You know the drill.

This recipe… mmmmmm!!!!!!!!!! DE-LISH! It’s filling, and takes care of that craving for nachos, and junk food… while being filling and full of protein and good fats! It’s a little bit on the “cheat” side with the bacon… but don’t skip it! It adds that perfect flavor!

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INGREDIENTS
  • 3 frozen chicken breasts (I used Trader Joes… my FAVORITE!)
  • 1½ cups cheddar cheese
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • OPTIONAL red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 half small onion diced
  • 1 TB olive oil
  • 1 TB butter (for extra flavor, but NOT necessary)
  • 1 large jalapeno,
  • 3/4 cup frozen corn
  • 1 avocado
  • 1 small zucchini
  • 1/2 cup of your favorite salsa
  • 3 slices of bacon, cooked and crumbled

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INSTRUCTIONS
  1. Preparation: Heat oven to 425 degrees
  2. If you haven’t, microwave/cook your bacon and cut/crumble into pieces
  3. Combine and mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, cumin and cayenne pepper in a bowl. Sprinkle and rub spice mixture over chicken pieces. Drizzle on olive oil on top of seasoned chicken and rub pieces together to evenly distribute oil. Melt the TB of butter in a large OVEN SAFE skillet on medium/medium high. Once melted, BROWN the chicken on both sides to really get those spices into the chicken. (DON’T cook through, just cook until brown on both sides… 2-3 minutes per side)
  4. Remove the chicken from the pan and turn off the stove top. Cut the chicken into bite size (about 1″x 1″) pieces and return to the pan.
  5. Add the rest of the ingredients (BUT NOT THE AVOCADO!! That’s put on after it comes out of the oven!!) on top of the chicken in the skillet and place into the oven. Make sure that the salsa is poured over everything in the skillet to give it a bit of liquid to cook in. (MAKE SURE YOUR PAN IS OVEN SAFE!! You can also bake it in a baking sheet… I just didn’t want to dirty 2 dishes.)
  6. Bake at 425 degrees F for 10-15 minutes or until hot, bubbly and delicious smelling (and the chicken pieces are cooked through).
  7. Remove from oven sprinkle avocado over top and serve immediately.
    *Optional: Serve with sour cream and chips!

And that’s it!!!

ENJOY!

 

And now, again, instead of a quote, I’m going to share ANOTHER of my new favorite songs to sing and dance to in my kitchen… also by Jordan Feliz:

Zucchini “Chips”

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So, I have a secret to admit. I LOVE watching the Bachelor. I know, I know… but, being that it’s been going for 20 years means that I’m obviously not alone!!! So, last night when I was going to watch it, I needed a snack. I’m trying to be gluten free as much as possible, and also trying to eat “clean”. So… I pulled out a couple of zucchini and made these! YUM!

2 things: mine came out a little bit too dark because I got distracted by my 4 yr old little boy who needed some juice… AND I should have ground my “polenta/corn grits” a bit more finely.

So, here’s the DELISH recipe:

Serves 2-4 as a snack or appetizer

INGREDIENTS:

  • 3 small zucchini
  • 1 egg
  • 1 tablespoon water
  • 1/3 cup Masa Harina OR ground corn polenta/grits
  • 1/4 cup powdered Parmesan cheese
  • olive oil, for frying
  • salt and pepper
  • garlic powder
  • ranch dressing, for serving

 

Now, you may ask, what is Masa Harina flour???? It is: Masa harina is a very finely ground corn flour made from corn that’s dried, cooked in water with slaked lime (which gives it distinctive flavor), ground, and dried again. I found this info here: Mara Harina Definition

DIRECTIONS:

  1. Heat a 1/4 inch of olive oil in the bottom of a large skillet over medium heat.
  2. Wash and slice the zucchini into thin rounds, about 1/8-1/4 inch thick.
  3. Beat together the egg and water in a shallow bowl.
  4. Stir together the corn flour, parmesan cheese, salt and pepper and garlic powder, in a second shallow bowl.
  5. Coat the zucchini in the egg and then dredge in the corn flour mixture to coat.
  6. Add a single layer of zucchini to the hot oil, being careful not to crowd the pan. Fry for 1-2 minutes on each side, until golden brown. Repeat with remaining zucchini.
  7. Drain on a paper towel lined plate. Sprinkle with salt, if desired.
  8. Serve with ranch dressing for dipping.

**** don’t be like me and let them cook for too long… let them fry just until they are golden and then flip… watch the edges to know when they are ready and remove!! They are SOOOOOO good!!! Enjoy!

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And now, for the quote of the day: Instead of a quote, I’m going to post a song that my kids and I have been blasting and dancing to… in the kitchen!!

Dancing Through the Fire

 

 

Guess I took a break!

So, for me, when blogging gets to be a little “overwhelming” I take a break. I don’t stop cooking, I just stop writing about it.

The bad thing is, I continue to make up new recipes and try new things on a weekly basis… and then my husband asks if I “blogged” it, or at least wrote it down because he wants it again… I say “no, sorry!”. Sadly, it’s when I’ve “winged” something and cannot remember the exact measurements and will have a very hard time replicating it because I didn’t pay attention when I was making it.

One of those things was this chili. I did re-make it (because he said it was his favorite chili that I’ve EVER made!!!) And so, I figured out how I did it, re-made it, and it’s a winner!!!!

Since he loved it so much, it inspired me to get back into WRITING down what I’m cooking if it’s not a repeat. I also am going to document it here. Not just for the few followers, but for myself! I may also turn this blog into a cookbook, even if it only sits on my family’s shelves.

So, here’s my chili recipe:

 

Husband’s Favorite Recipe:

Ingredients:

1 lb. ground beef
1 tsp minced garlic
1/2 small yellow onion diced (freeze the remaining onion for later!)
1 cup crushed tomatoes (I have yet to find a can of crushed tomatoes in an 8 0z. size, so save the rest of it for later, or make a double batch!)
1 – 1 1/2 TB chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt (or to taste)
dash cayenne pepper (I go light on this, to turn up the spice, add more!)
2 TB Masa Flour (Corn flour). You can also just grind Corn Grits (or polenta) into a flour consistency with a blender or magic bullet!
1 can black beans
1 cup frozen corn
1/2 bottle of beer (I use whatever my husband has in the fridge… it varies!)

 

(I currently do not have any pictures of this chili…. boo! I’ll have to make this again, and post pictures when I do!)

Place the ground beef in a large pot and throw in the garlic and onions. Cook the meat and “chop” with spatula to get the meat into nice small pieces as it’s cooked. Cook until browned and cooked through. Drain off the excess fat, and then pour in the crushed tomatoes, chili powder, cumin, oregano, onion powder, garlic powder, salt and cayenne. Stir together well, cover, and then reduce the heat to medium to medium low. Simmer for 15-20 minutes stirring occasionally. Add the 1/2 bottle of beer (about 1 cup). If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

A few minutes before you want to serve the chili, place the masa harina (or your ground corn meal) in a small bowl. Add 1/4 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and the frozen corn and simmer for 10 minutes. Serve with shredded Cheddar, sour cream (or PLAIN greek yogurt) and some fritos!!! You could even top it with some jalapeno slices!!!

 

And that’s it! It’s a basic recipe, but it’s a winner! You don’t need to make it too fancy to make it DELICIOUS!! You will LOVE this recipe! I’m pretty sure it’s going to be the only chili recipe made in this house for a while! 🙂

What I Have Learned About Cooking

10 Things that I have learned about cooking, since having a cooking blog:

  1. I have learned that I LOVE it. I think that I cook with love, and when I cook for someone, I like to watch them (not being creepy at all, I promise!) 😉 eat and enjoy it. If they don’t like it… I’m CRUSHED! I shouldn’t be… but I am.
  2. I have also learned that it’s ok to not cook EVERY meal EVERY day completely from scratch. That’s exhausting.
  3. I have learned that I need to give myself permission to mess up. It’s ok if I don’t make a perfect delicious meal every night.
  4. I have learned that it’s not as hard, as I used to think it was, to make meals with mainly whole ingredients.
  5. I have learned experimenting is FUN!
  6. I have learned that when I have fun cooking, my kids join in, and they try new things!
  7. I have learned that because I love cooking so much, it can be better than eating out! (Unless I don’t feel like cooking…)
  8. I have learned I need to invite people over more, I need to be better at entertaining. I need to use this thing I enjoy, and share it with others, and get to know people better and invite people into my home and not be such a hermit. 🙂
  9. I have learned that I get scared to bring food places because I think people will expect my food to be AMAZING because I have a food blog… and then I question myself and second guess myself and decide I can’t cook anything that good… and don’t sign up to bring anything… sometimes.
  10. I have learned that I don’t know it all… and I still want to take cooking lessons!

What have some of you other moms or chefs, or bloggers out there learned since taking on a “new venture”? Share it in the comments!!

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Just adding this picture because I DESPERATELY want to go apple picking… and the season is coming up soon (some apples have already come into season!)… Does this picture (from last year) get you excited?!

And now, for the quote of the day:

Balsamic Chicken Caprese Style

Sigh… Pinterest and it’s endless scroll… it wastes so much of my time! I meal plan on pinterest. I also do some searches on foodnetwork.com etc… but mainly on pinterest. It sends me to GREAT blogs and websites, etc for amazing and creative recipes. I then, revamp the recipe and make it my own. The problem is, there are sometimes random cool things as “ads” mixed in with the recipes. I then like them because they are tailored to my liking. 1 hour later, I’m supposed to have my planning and shopping lists done and I’m over in humor laughing at memes with Ryan Gosling in them! Now, I know what you are thinking… “why wouldn’t you be?!”. Right? But… I do have to get things done… 🙂

So… I made this recipe the other night and the chicken turned out PERFECTLY! I used red peppers instead of tomatoes… so it’s caprese STYLE… but you can definitely use tomatoes if you aren’t weird like me…

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4-5 servings
INGREDIENTS
  • 2 lbs chicken tenderloins
  • salt and pepper
  • 3 Tbsp. olive oil
  • 1 tsp minced garlic
  • 1 cup low sodium-chicken organic FF broth
  • 2-3 TB balsamic vinegar
  • 5 Tbsp. Dark Brown Sugar
  • sliced sweet red mini pepper
  • sliced fresh mozzarella
  • fresh basil
  • 1/2 cup fresh basil pesto

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INSTRUCTIONS
  1. Salt and pepper both sides of all of your chicken tenderloins and set aside.
  2. Heat oil in saucepan on medium-high. Brown chicken on both sides. Reduce heat to medium-low and add your minced garlic.
  3. Cook until garlic is tender, being careful not to burn it. Add your low sodium chicken broth, balsamic vinegar and brown sugar. Turn heat up to medium-high and simmer for 10-12 minutes, spooning the broth mixture over the chicken every once in a while to make sure the chicken stays moist and soaks in the mixture.
  4. Preheat broiler. Make sure your skillet is OVEN SAFE! Take your slices of mozzarella and cover each slice of chicken with a slice of mozzarella.
  5. Broil until cheese is slightly melted. Place a sprig of fresh basil on top of the mozzarella and then add a red pepper slice (or tomato) on top. Drizzle with any remaining sauce and about a TB of pesto! YUM!!!!!!

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This is sweet with a bit of tang and a WHOLE LOTTA freshness from that basil pesto. You’ll enjoy every bite!

And now, for the quote of the day:

Quick and Easy BBQ Pork-loin in the Crock pot!

So… are you feeling the cooler mornings and lower humidity too???? I LOVE it! My hair doesn’t turn into a ball of frizz 2 seconds after I wake up! Woohoo! 🙂 This is my favorite time of year…. well, I take that back. When it’s cool enough all day to wear a sweatshirt ALL DAY, then it’s my favorite time of year. Where you can comfortably spend the entire day outside, LOVE. My kids play outside before we start school, after, we go to the park… we go on walks… It’s just such a fun time of year. All of the holidays and traditions start!!! AND…. crockpot season starts! Ha! Ok, well, technically you can use the crock pot any time of year, but aren’t you usually more inspired to use it during the cooler months? I am! Warm HOT food ready for you when  you get home? Plus… EASY!

This recipe I just tossed together. It’s SOOO easy. I’m telling you. It will probably take you MAYBE 5 minutes… then turn the crock pot on and leave. (This does NOT include the mashed potatoes).

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INGREDIENTS:

1 pork tenderloin (mine was approx 3 lbs)
2 TB brown sugar
2 TB olive oil
salt and pepper to liking
1 bottle BBQ sauce (use your favorite, I used Sweet Baby Rays Hickory brown sugar)
1 cup chicken broth (or water)

Mashed potatoes… (you can use the steam and mash from the frozen section for a really quick mashed potatoes!!)

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DIRECTIONS:

Set out crock pot and either put in a crock pot liner, or spray with cooking spray. (This helps make clean up way easier!) Take your pork loin (mine was FROZEN! Easy, huh?) and place into the bottom of the crock pot. Drizzle with the olive oil, sprinkle with salt and pepper and then press the brown sugar firmly onto the top of the pork loin. Pour the chicken broth AROUND the sides (so as not to get the brown sugar off the top of the pork loin) and then drizzle the BBQ sauce over the top of the pork loin. Put the lid on, turn the crock pot on LOW for 8-10 hours or HIGH for 4-6 hours. That’s it! Seriously! Serve it with mashed potatoes, or salad, or steamed veggies…etc! OR, just pull it apart and make SANDWICHES! It’s DELICIOUS! Try it, NOW!

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And now, the quote of the day:

Quick Leftover Rice – Chicken Fried Rice

So, I’m sitting on my back screened-in porch, watching my kids play in the sprinklers, and watching our little “home-made” terrarium filled with tadpoles…. while I food-blog. Honestly? Pretty good day! We collected tadpoles for a home-school science project to document the frog’s life-cycle. It has been so much fun! We’ve only had them almost a week, but they’ve already grown! Watching my kids want to check on them as SOON as they wake up has been really fun. It’s also been pretty cool for me! The funniest was when we went to catch them, and my daughter decided that she wanted to hold a tadpole. I said, if you can catch one, and not squish it, you can hold one. So, she sets out determined to catch one. I give her a couple of tips and she catches one! She holds out her hand SQUEALING at the top of lungs at me “I GOT ONE, I GOT ONE, I GOT ONE”, with her little hand shaking violently over the rocky ground. Out of pure thought for the poor tadpole, I told her to quickly put the tadpole back into the puddle before she drops it out of excitement onto the ground! She, luckily, properly followed instructions and the tadpole lived to see another day… at least, if a bird didn’t find that puddle later that day… 😉 My daughter doesn’t have to know that though. 🙂 I will honestly try my very best to always remember that high-pitched squeal, her excited face, and her shaking hand with that slimy little tadpole in it! Brings a smile to my face just thinking about it! So Much Fun!

So… later that night, after ALL OF THAT EXCITEMENT and trying to haul WAY to much water from the tadpole’s “home” back to our house… I did not have a lot of energy to cook dinner. BUT, I did have leftover rice from the other nights dinner. And you know what is perfect for leftover white rice? (Especially leftover from chinese takeout). Fried Rice!!!!!! This recipe is quick, easy and delicious!!!

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3-4 Servings… depending on how hungry you are!

Ingredients:

3-4 cups of leftover rice (or just cooked…)
1/2 cup of leftover chicken cut into 1/2 to 1″ cubes (rotisserie works GREAT!) or cook up a couple of chicken tenderloins and slice
1 cup frozen mixed veggies (I used the peas, carrots, corn and beans mix)
1/4 of a yellow sweet onion sliced and chopped fine
1 TB olive oil
1/2 tsp minced garlic
2 eggs
1 tsp toasted sesame oil
3 TB coconut or soy aminos (or soy sauce) (or more, depending on your preference)
2 green onions

 

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Directions:

  1. If you do not have leftover rice, go ahead and start to prepare it in your rice cooker or stove top pan now.
  2. Heat olive oil in a large skillet on medium heat.
  3. Add onion, garlic, and frozen vegetables into the heated oil. Stir fry until tender.
  4. Add the rice and chicken and stir until incorporated. Add the sesame oil and stir again.
  5. Bring all of the rice to the side and crack your 2 eggs  into the pan (as you see above) and scramble the eggs. Once cooked, stir and incorporate throughout the rest of the rice dish.
  6. Add soy sauce to pan. Stir in soy sauce and remove from heat.
  7. Garnish with some sliced green onion and ENJOY!

 

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And now, for the quote of the day: