Recipes

Quick and Easy Fried Rice

Nicole
I was in a hurry so this was taken with my phone

Last night I was running very late getting home and of course keeping with our no eating out had to make dinner. I had purchased some frozen egg rolls from Sam’s Club that I decided I was going to stick in the oven to have for a quick and easy dinner. I really wanted to serve fried rice with dinner, but I figured it would be too much trouble or I wouldn’t have everything I needed. To my surprised I had just about everything. With a little modification of the original recipe I was able to whip up this recipe in just a matter of minutes.

I actually had left over brown right in the refrigerator which never happens except a few days ago I didn’t think I made enough so I made more and actually ended up making too much so that worked out. I had everything else I needed on hand that I wanted to use. The original recipe calls for meat, but I just wanted vegetable fried rice so with a little modification I was able to serve this with the egg rolls.

I must say it turned out fantastic! Much better than the fried rice I pay $5 for at our favorite Chinese restaurant. I will never buy fried rice again after making this recipe! Yummy! 


Ingredients:
  • 3/4 cup finely chopped onion
  • 1 tablespoons oil
  • 2 eggs, lightly beaten
  • 6 drops soy sauce
  • 6 drops sesame oil
  • 1 cup of frozen peas and carrots (I used frozen, peas, carrots, corn, green beans)
  • 3 cups cold cooked brown rice (I used left overs)
  • 2 tablespoons light soy sauce (add more if you like)

Directions:
  1. Heat 1 tbsp. oil in skillet add chopped onions and stir-fry until onions turn brown , about 8-10 minutes
  2. Add 6 drops of soy and 6 drops of sesame oil to the skillet and cook for a minute
  3. Push everything in your skillet to one side then add egg mixture to the empty side working quickly, stirring eggs until they are cooked, when eggs fluff, chop them into small pieces and mix them into the other ingredients in your pan.
  4. Add carrots, peas, or any other vegetables and cooked for 2 minutes.
  5. Add rice and mix well cooking for 3 more minutes.
  6. Add and additional 2 tbsp. of light soy sauce or additional sesame oil until you have the desired flavor; stir-fry for 1 minute more, if desired add salt for flavor.

Original Recipe Source

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Recipes

One Skillet Beef Stroganoff

Nicole


This pic was taken in a quick hurry with my cellphone
so it doesn’t do the recipe justice, but it’s worth trying!
This was a Kraft recipe that I revamped. The reviews were OK on it, but it was obvious why they were just OK. With a little revamping this recipe is excellent. It’s super simple and actually tastes great. I love the concept of this recipe because it’s a one pot recipe. During the week it’s a breeze to make. Its not the most calorie friendly because of the cheese, but to help with calories and fat I used Fat free cream of mushroom soup and it was great. We didn’t miss the extra fat at all.


Ingredients:
  • 1 lb. ground beef
  • 2.5 cups beef broth
  • ½ chopped onion
  • 2 cloves of garlic minced
  • 3 cups medium egg noodles, uncooked
  • 5 oz. VELVEETA®, cut into 1/2-inch cubes
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • ¼ tsp. black pepper
  • Salt

Directions:
  1. Brown your ground beef in a large skillet then drain the oil from it
  2. Add onion and garlic to the ground beef and cook until onion is tender
  3. Stir in beef broth, and then bring to boil. Stir in noodles; cover. Simmer on medium-low heat 8 min. or until noodles are tender.
  4. Add Velveeta, cream of mushroom soup, salt and pepper; cook 5 min. or until Velveeta is melted and mixture is well blended, stirring frequently.
  5. If needed you can thin with extra beef broth 
*Note: I think this recipe is one that you could do so many things with. I think one huge change besides the fat free cream of mushroom soup is the cheese. I think you could add some really amazing mixtures of cheese like Gouda, Havarti, or even goat cheese for the creaminess.*

Original Recipe Source



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Recipes

Traditional Southern Deviled Eggs (Paula Deen)

Nicole
I hate eggs in any way shape or form, but I must say I was pleasantly surprised how good this recipe actually is. It’s just perfect and doesn’t taste “eggy”! I normally don’t have lot of takers for deviled eggs and I hate for them to go to waste, but I snapped this picture as quickly as I could before all the eggs were gone. 

If you like deviled eggs I highly recommend this recipe. I received a ton of compliments on just how great they were!

Ingredients
  • 7 large eggs, hard boiled and peeled
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • Salt and pepper, for taste
  • Paprika, for garnishing
  • Sweet gherkin pickles sliced, for garnishing
  • Pimentos, for garnishing

Directions

  1. Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
  2. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Cream until extra smooth
  3. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Original Recipe Source

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Recipes

Kale Chips (The Health Potato Chip?)

Nicole

I have heard so many people say how great Kale Chips are that I have been dying to try them myself.  Last week I was at the farmers market and they had Kale for .75 cents a bunch. I figured I had nothing to lose except .75 cents so why not grab a bunch.

After what seemed like a long process of cleaning, removing steams, and drying the kale was ready to go. I placed the kale on two jelly roll pans and let it bake. The last 5 minutes of the baking process I added cheese. 

I must say that my initial reaction was MEH! It’s OK, but after a few more bites it really grew on me. I actually severed it along with dinner that night to get the reaction of everyone at the table. At first I was met with a lot of apprehension about even trying it. Let’s be honest it’s green and looks like spinach that crunches.

After a few bites everyone was hooked. By the time we left the dinner table there wasn’t one piece of kale left to be had. Now I have heard many many times kale chips being compared to potato chips, but I have to disagree on this one. I loved the kale chips and can’t wait to buy more, but I don’t see them ever replacing potato chips in our home.

My husband even suggested adding different types of cheese or even adding different seasonings. I think garlic would be awesome on this little leaves!

This was a fun experiment and I can’t wait to make them again, but they will never be (to me) as good as potato chips. They are certainly a fun snack to have and keep around the house.

For those of you think “Oh my kid would never try them” you might just be surprised to see those little hand sneaking a kale chip here and there. They really are that good!  

Ingredients:
  • 1 bunch of kale
  • 1 tsp. spray olive oil, vegetable oil (like Pam or Crisco)
  • Shredded Parmesan cheese or a cheese of your choice
  • A few dashes of salt

Directions:

  1. Wash your kale thoroughly to remove any sand or dirt that maybe lying within. Remove any stems that are thick (I used a knife and just followed along the steam to move it). 
  2. Tear each piece of kale into pieces the size of potato chips.
  3. Allow time for your kale to dry very well. (this is important if it’s not dry it won’t get crispy)
  4. When your kale is dry pre heat your oven to 350°F  
  5. Sprays your cookie or jelly roll pan with oil
  6. Place your kale in one single lay in each pan. (You don’t want to double up your pieces or they will not get crispy.) You may have to use multiple pans or make multiple batches in the oven.
  7. Then lightly spray the top of your kale with the oil and sprinkle with salt.
  8. Bake the kale for about 10 minutes then remove and add the cheese. Then proceed to bank another 5 minutes or so until it’s light and crispy.
  9. I will warn you to watch it very carefully because it can burn easily. 

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Recipes

Grumpy Green Smoothie

Nicole

While on my lifestyle change quest I have come across some really great recipes. One in particular that everyone seems to be in love with is called Green Monster Smoothie. I didn’t want to make the Green Monster Smoothie because the calorie count (at least the recipe I found) was higher than I was looking for. I decided to make something similar but with lower calories. I call it the Grump Green Smoothie.


I was a little intimidated about added fresh spinach to my smoothie, but you don’t even taste it. Besides adding amazing nutrients to your glass it makes your smoothie an awesome green color, but it doesn’t add any flavor.

The verdict is…. It’s fantastic! Not only does it taste incredible, but it’s low and calorie and full of vitamins. I love the green I know silly but try. Maybe because it looks healthy… I would even consider making it next time without the 2 ounces of fruit juice because I think it could be just as good without the added calories and sugar.

Ingredients:
  • 3 ounces of cold water
  • 2 ounces of frozen pineapple
  • 2 ounces of frozen banana
  • 3 ounces of frozen strawberries
  • 2 ounces of spinach
  • 2 ounces of pineapple orange juice (15 calories per ounce)
  • 2 Sun Crystal packets

Directions:

  1. In your blender or in my case the Magic Bullet add all of your ingredients then blend. It may take a while because the fruits are frozen. Once everything is moving free your smoothie should be ready.
Obviously you can switch out anything you want and change the recipe anyway that makes you happy.

Nutritional Information:
131 Calories     64 Carbs      0 Fat        5 Protein
49 grams Sugar (a little High) * This is why I may remove the juice. The juice contains 32 grams of sugar. 
From MyFitnessPal.com

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