Easy Combination Fried Rice

Fried rice is one of my favorite dishes to cook and to eat. It’s fast, it’s filling, and very versatile. The great thing about fried rice is that the rice provides a great base, and you can add any additional ingredients you want.

For this particular recipe I added lots of protein. My fried rice usually consists of brown rice, lots of chicken breast and eggs, plus plenty of carrots and green onions for great flavor and beautiful color. This recipe also has yummy shrimp, and crispy bacon crumbles added.

This meal really comes together in about 30 minutes and if you have sous chef you can be sitting down to the table that much faster.

Easy Fried Rice

Ingredients

6 cups Cooked Brown Rice or White Rice

2 Boneless, Skinless, Chicken Breasts

4 Pieces of Cooked Bacon, Crumbled

8 Jumbo Shrimp, Cut Into Half

1 tbsp. Minced Garlic

3 tbsp. Soy Sauce

3 Eggs

1 cup Shredded Carrots

4 Green Onions, Chopped

Olive Oil

Directions

Prepare your white or brown rice either in stove top or using a rice cooker. Cut up chicken breast into small chunks and cook in wok on medium high heat with 2 tbsp. of olive oil and garlic.  While chicken is cooking add bacon to microwave safe plate, cover with paper towel, and cook until crispy. In a skillet drizzle olive oil and cook shrimp on medium high heat until pink and sit aside.

Once chicken is cooked through, about 5 minutes with frequent stir, remove chicken from wok and put to the side. Add carrots and 1 tbsp. of oil to wok and cook for 3 minutes, stirring occasionally. Add green onions to carrots and cook for 2 more minutes. Add cooked rice and soy sauce and stir until blended. In a small skillet, spray with pan spray and hard scramble eggs. Add eggs and chicken to rice. Blend and serve.

Tip – I highly recommend a rice cooker. The rice can cook while you are preparing your meat and veggies. Or try the frozen rice steam bags that are ready after 3-5 minutes in the microwave.

This recipe also works great with cauliflower rice. Enjoy!

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Simple Crockpot Chicken Enchilada Soup

Fall is nearly upon us, and as the weather starts to cool, nothing warms us better than a nice bowl of soup. One of my favorite go to soups is chicken enchilada soup. The ingredients are simple, it is low carb, and the dish so flavorful and filling. 

Besides being delicious, one of the other great thing about this soup is that it reheats so well. This soup is perfect for leftovers, or take for lunch throughout the week. Just change up your toppings for new twist of flavor, and voila, and perfect fall lunch.

Please know that while this recipe is meant for the crockpot, with some simple changes it is also a quick stove top meal. For a weekday meal you want to get all of your ingredients in your crockpot before heading out for the day.

But if you find yourself without time in the morning to prepare, no worries, you can do it when you get home. Just pan cook the chicken breasts and shred once cooled. In same skillet add back the chicken, onions, garlic, cumin, cream of chicken, enchilada sauce, and chicken broth. Let simmer for 25-30 minutes. You will still have a yummy soup for dinner.

Ingredients:

• 3 Boneless, Skinless, Chicken Breasts

• 28oz Red Enchilada Sauce, Mild Or Medium Based On Your Heat Preference

• 2 cups Low Sodium Chicken Broth

• 1 12 oz. Cream of Chicken, Gluten Free (I use Pacific brand)

• 1/2 cup Diced Onions

• 1 tbsp. Cumin

• 3 Large Garlic Cloves. Minced

• Cheddar Cheese, Shredded

• Tortillas Strips, Or Thin Tortilla Chips

• Avocado (optional)

Directions:

Set your slower cooker to low and spray with cooking spray. Add uncooked chicken breasts, enchilada sauce, cream of chicken, chicken broth, onions, garlic, and cumin. Allow soup to cook all day, at least 8 hours. When ready to serve use fork to shred any meat in crockpot that has not separated.  Ladle into a bowl, and top soup with cheddar cheese and tortilla strips.

I hope you find this soup as simple and as delicious as I do. You can change up the heat of the enchilada sauce, and choose the "hot" version, or go from red sauce to green sauce. Simple changes can make big differences in taste, and offer up great varieties in your cooking. Enjoy!

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15 Minute Chicken And Zucchini Stir Fry...

I love making stir fry, and usually do so at least once a week. Stir-fry is quick, easy, and simple to change up a recipe in a pinch. Not to mention they are healthy, low calorie, and very filling.

This recipe is perfect for a fast weeknight meal, or as meal prep your weekly lunches.

For this recipe I used chicken breast, but it works just as well with beef, pork, shrimp, and even ground chicken or ground turkey. This is a crowd pleaser, so double the recipe if you want leftovers. It's simple enough that my preteen knows how to make it, but you can still feel good about making a home cooked meal.

Ingredients:

• 2 Boneless Skinless Chicken Breasts, Cubed

• 1 Large Zucchini, Peeled and Cubed

• 1/2 Yellow Onion, Diced

• 2 Tbsp. Soy Sauce, GF

• 1 Tsp. Minced Garlic

• 1/2 Tsp. Ginger Paste

• 1 Tbsp. Cornstarch

Directions:

In a large skillet drizzle olive oil and add chicken and onions. Cook chicken on medium high heat until cooked through, about 3-5 minutes. Add cubed zucchini, garlic, and ginger and stir. Allow to cook for about 5 minutes stirring occasionally, until zucchini is tender. Next sprinkle cornstarch over stir fry, and add the soy sauce. Stir once again, and allow to simmer for about 2 minutes.

I suggest serving over brown rice or rice noodles. One of my favorites to use is Rice Ramen. It's gluten free, filling, and absorbs all the flavors of the stir fry. So yummy!

I hope you enjoy! Please share your stir fry tips.

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Turkey Chili...Fast, Filling, and Delicious

I know that it is getting close to summer, but my turkey chili is good any time of year. It is fast, filling, and delicious. Not to mention it freezes well for a last minute meal, something to warm your tummy, or as a topping for hot dogs, baked potatoes, fries, or nachos.

When I first started making chili, I thought that it had to be an all day evolution to make good chili. After I became a mom I started trying to find ways to make a big pot of chili without needing an 8 hour simmer.

I knew the fundamentals of chili making, so I started experimenting to find the fastest, easiest recipe. If I am being completely kitchen transparent, my chilis vary depending on the day, because I like to switch it up an use different beans and spices. Black beans or pinto are always good options.

This recipe is simple and comes together in a snap. You can use it as your go to chili recipe, but don't shy away from trying different meats, beans, and seasonings for a nice variety.

Ingredients:

• 1.25 lbs. Ground Turkey

• 1 14.5 oz. Can Diced Tomatoes

• 1 14 oz. Can Kidney Beans, Drained

• 1 14 oz. Can Chili Beans

• ½ Yellow Onion, Diced

• 1 tbsp. Minced Garlic

• 3 tbsp. Chili Powder

• 1 tbsp. Cumin

• 1 tsp. Seasoning Salt

• 1/2 tsp. Black Pepper

• 1 tbsp. Olive Oil

Directions:

In a skillet add olive oil, onions, turkey meat, garlic, seasoning salt, and black pepper. Brown meat but do not drain. Add tomatoes, beans, chili powder, cumin, and bring to boil. Reduced heat to simmer and let cook for 30 minutes. 

Serve with crackers, cheese or Fritos.

I hope you enjoy my chili recipe. Please share your favorite twists to this recipe!

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