This came of necessity since I had about 8 cups of rice in the fridge! I made a tad more than I needed last week. lol3 Tbsp oil (I use half olive, half canola)3 defrosted skinless, boneless chicken breasts, cubed1 carrot, thinly sliced1/2 onion, thinly sliced3 cups of broccoli (I used frozen)4 cups of cooked rice1 cup hot water2 Tbsp ... Continue reading...
Fried Rice with Chicken and Broccoli
Jan 18
How to Add carrots to just about any main dish
Jan 14
Most of my crew love carrots, as long as they're cooked. I think they are a tad too crunchy for little mouths. Anyhow, they also add a really nice sweet touch to soups, stews, stir-fries, and casseroles. But - the only draw back is that they take so long to cook - right along the same lines as potatoes. And, as most good recipes are ... Continue reading...
Hot & Hearty Stew
Nov 18
As far as I can tell, this would have to be eaten in moderation since I use regular stewing beef. If you used a leaner cut (sirloin?) this would be a very healthy meal. Toss in the frying pan to sear: 1lb stewing meat cut into bite size pieces Toss into Crockpot/ Slow Cooker: 3-4 potatoes, cut into chunks, 4 carrots, cut into ... Continue reading...
