Saturday, September 25, 2010
1.5 cups White or Brown Rice
Veggies of Your Choosing (pictured here: Carrots, Onion, 2 Cloves Minced Garlic, Broccoli, Cabbage, Sugar Snap Peas, Red Bell Pepper, Zucchini & Mushrooms)
1 can Pineapple Tidbits.
Store bought Teriyaki glaze.
Begin steaming rice according to package instructions.
In large saute pan or wok heat 1/2 tsp. oil (I use Smart Balance Omega Oil.) Saute chicken until cooked through and set to the side. Heat 1 tsp oil and saute veggies on Med- High heat, starting with the ones that take the longest and every few minutes adding the next.
Timing looks something like this:
Start Carrots. Cook 3 min.
Add onion. Cook 2 min.
Add Garlic. Cook 1 min.
Add Broccoli. Cook 2 min.
Add Cabbage cook 2 min.
Add remaining veggies. Cook 2 min. (You may add a bit more oil throughout cooking process if needed.)
Add canned pineapple - juice and all - along with chicken and 1/2 bottle teriyaki and mix until heated.
Serve over rice.
Saturday, September 4, 2010
- 1 cup yellow mustard
- 1/2 cup white or apple cider vinegar
- 1/2 cup brown sugar
- 1 tablespoon worcestershire sauce
- cayenne, salt & pepper to taste
Friday, September 3, 2010
1 Boston Butt or approx 6 lbs. Boneless Skinless Chicken Breast
1/2 Cup Brown Sugar
a few garlic cloves, minced
1/2 cup white vinegar - on pork
1/2 cup water
Thursday, September 2, 2010
1 pre-made pie crust
4 Jumbo Eggs
2 Cups Sharp Shredded Cheddar
3/4 cup half and half
fillings of your choice (favorites include 1/2 sauteed onion & 1/2 head blanched broccoli or 1 cup fresh spinach and 1 cup sliced fresh mushrooms)
salt and pepper to taste
- Pre-heat oven to 400.
- Place crust in quiche or pie pan.
- Fill with cheese an fillings.
- Whip eggs, half and half , salt and pepper for 1 minute.
- Pour into crust.
- Bake approx. 40 min. until quiche is firm and golden brown on top.
Wednesday, September 1, 2010
1 1/2 tsp. extra-virgin olive oil
veggies of your choice ( I usually do 1/4 head cabbage, 1 zucchini, 1 cup sliced mushrooms, 1 bunch asparagus, 1 cup broccoli florets, 2 diced carrots, 1 diced onion.)
2 garlic cloves, minced
2 boxes (32 oz) chicken stock
1 can diced tomato
1 can each kidney beans & chickpeas
8 oz. whole grain pasta
pepper to taste
2 tablespoons fresh basil
In a large saucepan, heat the olive oil over medium heat. Add the onion and carrots and saute until softened, about 5 minutes. Add garlic and continue cooking for another minute. Stir in broth, tomatoes and beans. Bring to a boil over high heat. Add cabbage, broccoli, asparagus. Reduce heat and simmer for 5 minutes. Add zucchini and mushrooms. Cover and cook for 5 minutes more.