Chicken Fried Rice

Chicken Fried Rice

4 cups cooked white rice
1 Tbs. cooking oil
1 or 2 chicken breasts, cubed
2 eggs, beaten (optional)
1 Tbs. cooking oil
2 c sliced carrots
1 c. frozen broccoli florets
1 c. frozen corn (optional)
1 c. frozen peas (optional)
2 stalks celery, sliced
3 - 5 diced green onions
gluten free soy sauce (La Choy is okay)

Over medium high heat (or in an electric wok at 350º) sauté cubed chicken in hot oil. Add a dash or two of soy sauce as it cooks. Once the chicken in cooked, remove it from the pan.

In the same pan, scramble the eggs. Once they are cooked, remove them from the pan.

Next, heat the second tablespoon of oil. Add the carrots and stir-fry for 5 - 10 minutes, stirring occasionally. Add the rest of the veggies and stir-fry for an additional 5 - 10 minutes, until carrots begin to get soft. Decrease the heat to medium-low.

Add the rice, chicken, and eggs, and stir until well mixed and heated through. Serve with soy sauce.

We love this simple yummy recipe! We always add all the veggies and use our favorite brown rice! Try it! 

Breakfast Pizza

5 eggs

1 c. hash browns

¼ c. milk

1 c. cheese

½ teaspoon salt

Green Chili

8 oz crescent rolls

¼ c. Parmesan cheese

1 pound sausage

Brown sausage, drain. Mix eggs, milk and salt. Press crescent roll onto pizza pan until pan is evenly covered. Layer with hash browns, sausage, eggs, and green chilies and top with cheddar cheese and Parmesan cheese. Bake at 375 degrees for 20-30 minutes.

Peach and Pecan German Pancakes

It's like having a healthier version of peach cobbler for breakfast! :)
1 C flour
1/4 cup Sugar
1/2 teaspoon salt
1 C milk
4 eggs beaten
2Tbs Margarine/butter
1 16oz can of peaches (diced)
1/4 cup chopped pecans
1/4 tsp cinnamon

Preheat oven to 425

Combine flour, sugar, salt, milk and eggs. Beat with a whisk until smooth

Place margarine in a 9x13 pan, Melt in a hot oven for about 3 minutes. CAREFULLY remove pan from oven. Tilt to spread the margarine over the entire bottom of the pan. Immediately pour batter into the hot pan. Top with diced peaches, pecans and cinnamon. Return to oven

Bake for 16-20 minutes until golden brown. Serve with syrup.

I will try to remember to get a picture of it next time I make it. :)

Quinoa Salad

This is my new favorite recipe! I love it! I make it and eat it as a snack or a light lunch, it is so yummy and the quinoa adds protein so it is filling and refreshing. Love it! :) It takes me about 5 days to eat it all, but it is good till the last drop! I get my quinoa in bulk at Winco, or Sunflower market. It is cheaper that way. I have made it in all different varieties of veggies, sometimes with whatever I have in my fridge.
Quinoa Salad Ingredients:
- 1 cup quinoa
- 1/2 tsp salt
- 1 cup snow peas, shell peas, celery or green beans
- 1-2 carrots, peeled and sliced thin
- 1/2 green or red pepper, sliced thin
- 1 medium rip tomato
- 1 medium cucumber, peeled and diced
- 1/4 cup chopped fresh parsley, cilantro, or basil
- 1/2 cup chopped walnuts, toasted sunflower seeds, or cashews
- Options: dried unsweetened cranberries, raisins or apricots, jalapeno pepper, fresh mint

Dressing
2 Tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 tsp salt
Fresh ground pepper
Options: pinch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger.

Directions:
The quinoa can be made ahead of time and refrigerated if you like.
- Cook quinoa according to package directions, fluff gently with a fork.
- Blend dressing ingredients with a whisk
-gently combine veggies, walnuts, quinoa and dressing in a large bowl
- cover and chill (2-3 hours)

Chocolate Eclair Dessert

Crust: 3 C. crushed Graham Crackers
1/2 C. sugar
1/2 C. + 2 T. melted butter
Mix graham crackers and sugar, add melted butter and mix well. Press into bottom and up sides of 9X13 baking dish. Refrigerate 1 hour.

Filling: 2 small pkgs. instant French Vanilla Pudding
3 C. Milk
8 oz. cool whip
15 graham crackers (not crushed)
1 (15oz) chocolate frosting

mix together pudding and milk, fold in cool whip. Pour 1/2 onto graham cracker crust. Top with one layer of Graham Crackers. Pour remaining 1/2 of pudding mixture on to Graham Crackers. Top with another layer of Graham Crackers. Melt frosting in microwave for 30 seconds and pour onto top layer of Graham Crackers. Cover and Refrigerate for at least 2 hours. Can be refrigerated overnight.
*Chocolate Fudge Frosting was recommended, but I couldn't find it, so I just used milk Chocolate Frosting ....

Fresh Fruit Pie

A Yummy summer refreshing treat!
1 pkg. (.6oz) sugar-free gelatin
2 cups boiling water

Place gelatin in a medium bowl, add boiling water and stir to dissolve

1 pkg. (5.1oz) instant vanilla pudding
1 1/2 cups milk

In a large bowl mix together with an electric mixer. It will be thicker than usual, add the dissolved gelatin and mix until smooth.

2 lg (9oz) graham cracker crusts
1 quart fresh strawberries
2 bananas
4 fresh peaches or nectarines
1 pint blueberries

Place fruit in crust to fill
Pour 1/2 of the pudding mixture over each pie
Refrigerate until firm about 2 hours.

Pumpkin Pie Cake (Todd's Favorite)

Crust:
1 box Yellow Cake Mix (remove 1cup)
1/2 C. margarine
1 egg
Filling:
1 lg. can pumpkin
2/3 C. brown sugar
2 t. cinnamon
1 t. nutmeg
3 eggs
1/4 C. milk
2 t. vanilla
Topping:
1 C. reserved cake mix
1/4 C. margarine (soft)
1/4 C. sugar
1 C. chopped walnuts

Mix cake mix, 1/2 C. margarine, and 1 egg well. Pat evenly in 9X13 greased and floured baking dish. Set aside. In a large bowl mix pumpkin, brown sugar, cinnamon, nutmeg, 3 eggs, milk and vanilla well and pour onto cake mixture. In small bowl mix topping ingredients and crumble over filling. Bake @ 325 for 55-60 minutes. Serve with cool whip. Keep refrigerated.