Fried Rice

steamed white rice
ham steak
eggs
peas
carrots (I buy the small bag of frozen peas and carrots)
green onions
soy sauce

In a large pan, add oil (unfortunately fried rice requires a lot of oil. This is not good menstrual food, it will make you break out and bloat) and brown diced ham. Add peas and carrots, then green onions. When veggies are soft, add white rice and already scrambled eggs, mix and turn constantly, adding desired amount of soy sauce. When rice doesn't stick together anymore, it is ready. This is another recipe that I don't have exact measurements for, but it doesn't matter. If you really like egg, add a lot, or none at all. Adjust it to suit your preferences.

Broccoli Beef

Chuck steak
bag frozen or fresh stir fry (whatever variety you like, you can even just chop up a variety of your fav veggies)
soy sauce
flour
steamed white rice

cut steak into strips and pan fry on medium heat, season with salt, pepper, and garlic. When brown, add veggies, cook until soft. While veggies are cooking, (I am not going to know the exact measurements here because I was taught to pour until it feels good) take a regular drinking glass, fill 3/4 full with warm water and the remaining with soy sauce. Add three heaping spoonfuls flour and stir really well so there are no flour clumps. When the veggies are soft, add water mixture to pan and stir constantly until sauce bubbles. Serve over white rice.

Salsa Chicken

3 boneless skinless chicken breasts
1 taco season packet
1 can Rotel tomatoes with chiles (I buy mild because of the baby, but prefer the original, it's not very hot)
1 can black beans 
lime
cheese
sour cream
Spanish rice

Take the first three ingredients and put them in crock pot and cook on low 5 hours. Break up chicken in crock pot. Drain and rinse black beans, add to chicken mixture and cook one hour more. Serve over Spanish rice and garnish with cheese, sour cream, lime (my family's fav), or whatever you like. I serve these with broiled zucchini spears as well. Spear zucchini, sprinkle with salt and pepper, broil until brown. There is so much water in zucchini, olive oil is not necessary.

This is a great leftover recipe because you wrap it in a tortilla and you have instant burrito's.

Crock Pot Pulled Pork

Ingredients:

2 pound or more pork shoulder or similar

2 tablespoons liquid smoke

1 can Coke

Salt and pepper to taste

BBQ sauce

Buns for eating J

Instructions:

·         Rinse and pat dry pork

·         Place pork in crock pot on low with Coke, liquid smoke, and then sprinkle with salt and pepper

·         Cook on low 6 hours or until pork falls apart

·         Shred pork and drain fat

·         Add BBQ sauce to crock pot and heat through

·         Serve on toasted buns and coleslaw

Bobby’s Lighter Tastes Like Lasagna Soup Original Recipe by Paula Deen: Tastes Like Lasagna Soup Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Ingredients

2 teaspoons olive oil

1 pound Italian turkey sausage, casings removed

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 (32-ounce) container chicken broth

1 (15-ounce) can tomato sauce

1 (14 1/2-ounce) can petite diced tomatoes

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

4 ounces broken whole-wheat lasagna noodles (about 4 noodles)

1/2 cup chopped fresh basil

3 tablespoons grated parmesan cheese

1/2 cup reduced-fat shredded mozzarella cheese

8 Whole-wheat breadsticks or grissini (optional)

Directions

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information (Per Serving):

Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Servings: 8 cups

Prep Time: 5 min

Cook Time: 1 hour

Difficulty: Easy

Baked Creamy Chicken Taquitos From OurBestBites.com

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic, or garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)

kosher salt

cooking spray

·         Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

·         Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

·         You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

·         Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

·         Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

·         Then roll it up as tight as you can.

·         Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

·         Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

·         The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

·         Dip ‘em in salsa, sour cream, guacamole, or this dressing.

·         Makes 12-16

·         Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Creamy Lime-Cilantro Ranch Dressing

Recipe by Our Best Bites

Goes well with Baked Chicken Taquitos as a salad dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix

ignore directions on the packet

1C mayo

1/2 C milk

1 lime

2 cloves garlic, roughly chopped

1/2 C roughly chopped cilantro

1/4 C green salsa

hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.