Homemade fried rice is both easy and delicious. As I’m always trying to watch my waist line I made my fried rice with as many healthy ingredients as possible and keep the sodium WAY down by using as little as possible soy sauce. This yummy recipe is boyfriend and kid approved! Hope you and your family enjoy it too!
Grocery List: $10
Frozen or Fresh Veggies (This time I used broccoli, corn, onions, peas, and green beans)
1. Cook Minute Rice
Tip: Making homemade rice is obviously amazing – but I seem to burn rice every time I make it. Minute rice keeps my pans in shape and the smell of burning out of my house. Feel free to use any variation you prefer!
2. Pan fry 1 egg
3. While rice & egg are cooking, combine all veggies in a large frying pan to cook.
Tip: I use frozen veggies so they take a bit longer to defrost and pan fry. I use a splash of olive oil to keep them moist and cover with a lid to cook faster.
4. Once Egg is all good and cooked through, add to veggies and mix together.
5. Add a splash or two of soy sauce to the veggies and egg
6. Add rice.
Tip: You can simply add rice to the pan with veggies & egg to get all of it mixed together really nicely. Or you can put rice in a dish and serve veggies on top. Either way, you’ve got yourself some yummy fried rice!
Plated & Ready to Eat!
Josh & I paired our fried rice with Elk Steaks.
Josh likes his elk steaks a bit rare (understatement of the year)…
As both my boyfriend and I work a lot, I really love easy dinners. Like I’ve said before, I troll Pinterest and Google Search for inspiration. This time my inspiration let me to make a Pesto Chicken Roll Up. Hope you Enjoy!
Grocery List: $15-$20
Chicken Breasts (I used about 3 for this recipe)
Pesto Sauce (I bought jarred pesto from our local grocery store)
Roasted Red Peppers (I bought jarred pesto from our local grocery store)
Spinach (I just had this in my fridge and threw it into the mix)
Mozzarella Cheese (I had string cheese handy… I told you I was on a budget!)
Italian Seasonings or Italian breadcrumbs
1. Preheat oven to 375 degrees
2. Spray your cooking dish with a non stick cooking spray
3. Place chicken breasts in heavy duty large plastic bag and pound with meat mallet until flat
4. Spread pesto on chicken breasts
5. Top with peppers, spinach, and cheese.
Tip: I cut the string cheese long ways a few times so that it will melt easier
6. Roll your chicken up and place in dish
Tip: As you are rolling up your chicken continue to tuck in the toppings so they are snug in the chicken
7. Sprinkle Italian Seasoning or Bread Crumbs on top of chicken
8. Drizzle with olive oil
9. Bake for 45 minutes (give or take)
Tip: Depending on your chicken, oven, etc.. keep an eye on the chicken. You don’t want it to get dry so if you see it’s done, take it out. Also drizzling a little olive oil throughout baking may help it stay moist.
**I paired mine with a spinach salad with dried cranberries and sunflower seeds as toppings and a Lite Raspberry Vinaigrette.
Let’s get serious! Aren’t tacos like the easiest and yummiest food to eat? I’m not sure I’ve ever met someone who doesn’t like tacos – shrimp, veggie, chicken, beef. And with the toppings being endless! Please excuse me while I wipe the drool from my mouth.
Yeah, so I love Taco’s. I grew up with my mother making homemade tortilla chips and taco shells. It doesn’t get much better than that! But as I’m trying to watch my figure, I’ve had to update my taco recipe. The below recipe is boyfriend approved!
Grocery List: $10-$12
Lean Ground Beef OR Chicken OR Ground Turkey
Taco Seasoning (Your Preference in Brand)
Frozen Corn (This is an add in – I’m obsessed with corn)
Red or Green Leaf Lettuce
1/2 Red Onion (I use red b/c it makes me cry less)
Toppings: Cheese, Tomatoes, Diced Jalapenos, Hot Sauce, Etc.
1. Brown Meat until cooked through(I used extra lean ground beef and added the onion, taco seasoning, and corn while browning)
2. Wash your leafy greens and dry (I simply place them in between a paper towel until I’m ready to eat)
3. Set out your toppings