FRIED RICE FOR THE PICKY DINER

Ingredients:

2 cups Brown Rice

5 - 10 strips Bacon (crumbled)

1 pack Green Onion (chopped)

3 eggs

Garlic Herb Mrs. Dash (a few dashes – season to taste)

Pepper (I use Rainbow Peppercorns from Trader Joe’s – season to taste)

(cooked frozen peas, optional)

Directions:

Cook brown rice as directed.  Microwave bacon until really crunchy.  Crumble bacon (I use the electric food chopper).  Chop Green Onion (I use the electric food chopper).

In a large sauteuse pan, brown rice.  Add crumbled bacon.  Add eggs and immediately scramble and stir.  Fry until eggs are cooked.  Season with pepper and Mrs. Dash.  Add green onion.  Stir in peas, if desired.  Serve very warm.   

Ingredients

Crumbled Bacon in Food Chopper

Frying Rice

Crumbled Bacon in Rice

Eggs Added

Stirring it all together

One with Peas, One without

No Peas

With Peas

GRILLED HAMBURGERS

Ingredients:

1 pound lean hamburger

Salt

Pepper

Hamburger Buns

Optional Toppings:

Cheese (I use reduced fat cheddar, and mozzarella with 2% milk fat)

Avocado

Tomato

Bacon strips

Shredded cabbage

Shredded lettuce

Ketchup

Mustard

Relish

Directions:

Shape hamburger meat into patties.  Add salt and pepper.  Spray grill with cooking spray.  Place Hamburger patties on grill.  (I have a George Forman Indoor Grill.)  Turn Hamburgers after about 4 minutes.  Turn again.  Make sure they are cooked all the way through.

Serve on hamburger buns with optional toppings.

Ingredients

Hamburger Patties

Patties on the Grill

Hamburgers

Hamburger and Optional Toppings

TACOS

1 pound lean ground hamburger

Chopped green onion

Grated cheese

Cous cous

Avocado

Shredded cabbage (optional)

Chopped bell peppers (optional)

No Bake Tortillas from Costco
Hard Shell Multigrain Corn Tortillas

1 cup pearled Wheat and 2 cups water, 1 tablespoon butter and garlic powder or Brown Rice

Chop green onion, chop bell peppers (I use a food chopper). Crumble and Brown 1 pound of  hamburger in a sauteuse pan.

Fry each tortilla separately in a sauteuse pan with a bit of olive oil, turning when bubbles appear on the top.  Store each tortilla in a tortilla container with a paper towel between each  one.

Cook Cous Cous as directed

Rinse pearled wheat.  Add to Rice Cooker.  Add 2 cups water, butter and garlic powder.  Cook in rice cooker until all moisture is absorbed. Or use brown rice

Slice avocado

Serve all separately.  Then create your fabulous Taco.

CHICKEN, PINENUT AND PARMESAN PASTA

Ingredients:

2 large boneless, skinless chicken breasts – cut into cubes

A few dashes Garlic Herb Mrs. Dash for seasoning chicken

½ cup bacon, crumbled

1 cup peas (cooked)

1 cup sweet bell pepper (chopped and sauteed in a dab of butter)

1 cup toasted pine nuts

½ cup parmesan cheese

½ cup mozzarella cheese

½ cup green onion, chopped

1 box Tri Color Vegetable Rotini pasta (cooked) (Any medium sized pasta works well for this)

1 – 2 tablespoons olive oil (or Garlic Olive Oil – if available)

Directions:

Chop green onion and cut bell peppers. Boil water for pasta and cook pasta as directed.  Cube chicken breasts.  Cook and crumble bacon.  Sauté peppers them in a dab of butter in a sauté pan over low heat.  Cook peas as directed.

Toast pine nuts –  Place pine nuts in a single layer on a baking sheet.  Cook 3 minutes in a 400 degree oven.  Stir, then cook for 2 more minutes.  Remove from oven.

Cook cubed chicken over medium heat in a large sauce pan.  Add the Garlic Herb Mrs. Dash to season.  Cook thoroughly, but do not overcook.

Drain pasta and toss with olive oil.  Mix all ingredients together and serve.  Or if you have picky people at your house, put everything in a separate bowl and let them choose their healthy mix.

Ingredients

Pine nuts - ready to toast

Toasted Pine Nuts

Portioned Ready to eat

LEMON PEPPER PASTA WITH SWEET BELL PEPPERS AND ROASTED PINE NUTS

Ingredients:
1 (8 oz.) bag Trader Joe’s Lemon Pepper Pappardelle Pasta

1 cup chopped sweet bell peppers, sautéed in 1 tablespoon butter

3 Tablespoons roasted pine nuts*

2 Tablespoons chopped green onion

1 Tablespoon Olive Oil

Parmesan Cheese to sprinkle over pasta

Directions:
Boil Pasta as directed 8 – 10 minutes.  While the pasta is boiling, sauté the chopped bell peppers in 1 tablespoon butter.  Sauté on low until the peppers are soft.  Drain pasta and toss with olive oil in a medium serving bowl.  Add the sautéed sweet bell peppers, roasted pine nuts and chopped green onion.  Sprinkle with parmesan cheese, if desired.  Serve with Garlic Bread Sticks, and Lemon Pepper Chicken.