Scallion Fried Rice

photo credit: http://www.seasaltwithfood.com/2011/03/scallion-and-ginger-fried-rice.html

adapted from cooksmarts.com

4 cups cooked brown rice

1 bunch of scallions, chopped; white and green parts separated

olive oil

3 eggs, beaten

2 cups of frozen mixed veggies (a mix with peas, carrots, green beans, corn, and edamame is great)

2 T soy sauce

¼ tsp white pepper

½ tsp turbinado sugar

Heat a wok over medium heat. Add in 1 tsp oil, heat, and then add the white parts of the scallions. Saute scallions for about 15 seconds and then add the beaten eggs. Scramble with a wooden spoon.

When eggs are lightly scrambled, add in rice, frozen vegetables, soy sauce, white pepper, and sugar. Toss until all ingredients are warmed through. Season to taste with any of the seasonings. Mix in green parts of the scallions.

Indian Spiced Roasted Veggies

adapted from cooksmarts.com

2 cups chicken stock

1 T butter

1.5 cups dry whole wheat couscous.

olive oil

1 head of cauliflower, chopped

1 lb sweet potatoes, peeled and cubed

1 can garbanzo beans

1.5 cups frozen peas

1 tsp cumin

1/2 tsp cinnamon

½ T coriander

1 T turbinado sugar

Preheat oven to 500 degrees.  Cook couscous in broth and butter according to package directions.  Drizzle olive oil on cauliflower and sweet potatoes and toss to coat, then roast on a sheet pan until vegetables are beginning to turn golden brown.  On a second sheet, drizzle olive oil on the garbanzos and peas, toss to mix, and roast until garbanzos are turning golden brown.  Add roasted vegetables and beans to cooked couscous and sprinkle on spices and sugar.  Mix and enjoy!

Salmon Salad

photo credit: http://eating-made-easy.com/2010/10/18/salmon-salad-the-cheap-easy-way-to-eat-more-fish

6 oz canned wild salmon

2 T mayo

2 T sweet pickle relish

10-15 grinds of lemon pepper

Drain salmon and mix with other ingredients. I love Trader Joe's canned salmon as well as their lemon pepper!

Grilled Cheese

photo credit: http://aliciatasteslife.wordpress.com/2012/03/03/grilled-cheese-quest-grahamwich

grass fed butter
whole grain bread
cheddar or another cheese, sliced

Spread butter on one side of each slice of bread.  Heat a non-stick griddle pan on medium heat.  When pan is warm, place a slice of bread (butter side down) on the pan and the cheese slices on top of the bread.  When cheese is starting to melt, place the other slice of bread on top of the cheese (butter side up), and then flip over so that the buttered side is down.  Cook until golden brown on both sides.

Simple Steak

steak (I like Trader Joe's Grass Fed Strip Loin Steak)
spices of choice (sea salt and pepper; lemon pepper and seasoning salt; etc)


Preheat oven to 425.  Place steak on a foil-lined pan and sprinkle spices generously on both sides.  For medium-well steak (how my kiddos generally like it, feel free to cook for less time), cook for 12 mins on one side. Then flip and cook for 10 mins on the other.  When you remove the pan from the oven, crumple the foil loosely around the steak to make a little tent for it which helps seal in moisture while it cools.

Spinach, Slaw, Red Pepper, and Cucumber Salad

photo credit: http://www.kalynskitchen.com/2012/01/slow-cooker-recipe-for-spicy-ground.html

baby spinach

broccoli slaw or coleslaw

red pepper, chopped

cucumber, chopped

sunflower seeds

Toss all ingredients together in desired proportions and enjoy!

Breakfast Burritos

photo credit: http://www.asweetpeachef.com/breakfast/homemade-breakfast-burritos

For each burrito:

1 whole grain tortilla

1 slice bacon

1-2 scrambled eggs

cheddar cheese, grated or thinly sliced

hash browns*

Place all ingredients inside tortilla and enjoy!

*I either purchase pre-shredded, frozen potatoes and fry in olive oil, salt, and pepper or make them homemade (shred or finely chop potatoes and onion and roast at 400 with salt, pepper, and a generous amount of olive oil).

Guacamole

photo credit: http://www.iwashyoudry.com/2011/02/23/fresh-guacamole

3-4 ripe avocados

1/2-1 lime (depending on size), juiced

2 garlic cloves, minced or 1/2-1 tsp garlic powder

1/2 tsp sea salt

1/2 small onion, chopped

1 tomato or 5 cherry tomatoes, seeded and chopped

1/3 cup cilantro leaves, chopped

Mash avocado, leaving some chunks.  Add lime juice, garlic, and salt and stir, then add onion, tomato, and cilantro. Taste and adjust seasonings if necessary.  Make as close as possible to serving time (no more than 15-20 mins is ideal).

Quesadillas

photo credit: allrecipes.com/Recipe/Farmers-Market-Vegetarian-Quesadillas/Detail.aspx?event8=1&prop24=SR_Title&e11=quesadilla&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i16

whole wheat tortillas
cheese, sliced or shredded
any desired add-ons: grilled/roasted chicken or steak, beans, roasted vegetables (peppers, zucchini, yellow squash, red onions, mushrooms, etc)

Preheat oven to 425 degrees. Place tortillas on foil-lined pan.  Sprinkle on cheese and add any toppings desired on top of the cheese.  Bake until cheese is melted, then fold over the quesadilla. Serve with salsa or guacamole if desired.

Vegetable Stir Fry

photo credit: http://theliteratechef.com/2012/01/13/vegetable-stir-fry

12 oz fresh organic broccoli florets

1 lb fresh organic green beans, ends cut off and cut in half

1 pack (18oz) Trader Joe's Asian Vegetable Stir Fry mix

olive oil

1/3 cup teriyaki sauce (I like Soy Vay Veri Very Teriyaki)

3-4 T peanut butter

2 cloves of garlic

brown rice

Heat a large wok on medium to high heat and add several tablespoons of olive oil.  Once the oil is hot, add the fresh vegetables, stirring periodically to promote even cooking. When they are about halfway done add the teriyaki sauce and peanut butter, making sure to mix in the peanut butter throughout.  Continue to stir and add the garlic.  The vegetables will cook down substaintially but still retain some crisp.  Serve over brown rice.