BROCCOLI BEEF SKILLET FRY

Ingredients:

1 pound stir fry beef (or steak cut into strips)

Coarse ground peppercorns, to taste

4 cups broccoli, steamed 4 minutes in the microwave

Sea salt, to taste

½ of an onion, finely chopped

4 cups mini sweet bell peppers

1 Tablespoon butter

½ cup slivered toasted* almonds

White Rice or Brown Rice (I use READY RICE – 1 minute in the microwave)

Directions:

Wash and chop the sweet bell peppers.  Peel and chop onion (I use an electric food chopper).  In a sautuesse pan, melt butter.  Add onion and bell pepper and sauté.  Microwave or steam rice.  Add the steak strips and generously season with cracked peppercorns (I use the peppercorn medley).  Cook on medium heat until the steak is done (if the steak has extra water, I use a paper towel and carefully soak up the excess – without removing any onion and seasoning). Season broccoli with sea salt.  Steam broccoli in microwave for 4 minutes.  Add the steamed broccoli and toasted almonds and stir just until combined.   Serve on a bed of rice (I like brown rice, my husband likes white rice..so in the picture I mixed the two rices)

*to toast slivered almonds:  Place almonds in a single layer on a baking sheet.  Bake in a preheated oven on 375 degrees F for 3 minutes, stir, then bake 1 more minute.  Remove from oven.

Ingredients

Sauteing Onions and Peppers

Adding Beef

Cooking Beef

Adding Broccoli

Adding Toasted Almonds

Ready to Serve on Rice

Plated

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

TOSTADAS / TACO SALAD

Ingredients:

*No Bake “Tortilla Land” tortillas from Costco, homemade tortillas or tortillas from the grocery store

1 pound lean ground hamburger

Chopped green onion

Grated cheese

Avocado

Refried Beans

Sour Cream

Taco Sauce

Brown Rice

Shredded Lettuce (optional)

Shredded cabbage (optional)

Chopped bell peppers (optional)

Materials Needed:

Perfect Tortilla Pan or Muffin Tins

Directions:

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

Cook refried beans.

Cook rice according to package directions.

Fry each tortilla separately in a sauteuse pan turning when bubbles appear on the top.  Store each tortilla in a tortilla container.  Place each tortilla in “the perfect tortilla pan” http://www.asseenontv.com/perfect-tortilla-pan/detail.php?p=373757.  Carefully pierce the bottom and sides of the tortillas with a fork (helps prevent bubbling while cooking).  If you don’t have a set of “perfect tortilla pans”, the bottom of muffin tins may be used to make a tostada bowl.  Once the tortillas have been pierced in the pan, place them in a 400 degree F oven and bake for 8 minutes…but checking after 7 minutes (oven temperatures can vary).  Cook them until they are beginning to brown on the edges.

Slice avocado

Serve all separately.  Then create your fabulous Tostada/Taco Salad.
*Corn Tortillas will work also.

Ingredients

Tortilla in Tortilla Pan

Pierced and Ready to Bake

Upside Down Muffin Tin

Tortilla wrapped around upside down muffin tin

Tostada Shell - Ready to Fill

All Full

Ready To Serve

MY CHICKEN WRAPS

3 Chicken Breasts (chopped)

Lemon Pepper or Grill Mates Chicken Seasoning

1 tablespoon pine nuts, toasted

6 bacon strips cooked and crumbled

Chopped green onion

Grated cheese

Cous cous

Avocado

Shredded cabbage (optional)

Chopped bell peppers (optional)

No Bake Tortillas from Costco

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).   Cook bacon strips until crispy.  Crumble bacon strips.

Prep chicken by removing fat and any veins.  Using poultry scissors or kitchen utility scissors, cut chicken breast into cubes.  Fry in a sauteuse with your choice of chicken seasoning.  Add pine nuts to cubed chicken.  Drain any water from pan.  You may also toast pine nuts for about 5 minutes in a 350 degree Fahrenheit oven.  Stir after 3 minutes and cook until toasted.

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 or use a tortilla keeper.

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 prepare brown rice as directed

Slice avocado

Serve all separately.  Then create your fabulous chicken wrap.

Crock Pot Chicken and Rice Medley with Pomegranate

Ingredients

1 Tablespoon olive oil

2 large boneless skinless chicken breasts

½ of a finely diced medium onion

1 garlic clove, minced

¼ cup wild rice

1 bag of success white rice (1 cup white rice)

¾ cup brown rice medley

1 ¾ cups hot water*

1 ½ cups pomegranate juice*

¼ teaspoon bouillon paste or granules

Salt, to taste

cracked pepper, to taste

Pine Nuts, toasted**

4- 6 slices bacon – (pre-cooked) and cut into medium pieces

Craisins, pomegranate juice infused

Note - do not omit the bacon or the toasted pine nuts. Those flavors really make this dish sing.

Directions:

Line your crock pot with a slow cooker liner (basically a large plastic bag). Brush the bottom of the lined slow cooker pot with the olive oil. Put the chicken breast in the bottom of the slow cooker. Add the garlic. Add the diced onion. Add the hot water, and pomegranate juice. Add the rices. *Be sure to add enough water to soften rice, but not too much – as the chicken cooks, it will add juices. Cook for 2 ½ (if on High) to 4 hours (if on low) or until chicken is completely cooked and rice is tender. Add toasted pine nuts and bacon pieces 10 minutes before serving. Garnish with Craisins, if desired

**To toast the pine nuts – Preheat oven to 400 degrees F. Place pinenuts in a single layer on a baking pan and place in preheated oven. Check every 3 minutes and stir. Remove from oven when they are roasted nicely (about 6 minutes).