Vegetable Fried Rice

This is a great one dish vegetarian meal.  It also makes great lunch leftovers.

Serves 5-6

5 cups brown or white rice (leftover rice works great!)

6 cups mixed vegetables (peas, carrots, celery, broccoli, peppers, green onions, etc).

2 large cloves garlic, minced

5 eggs, scrambled with a little salt/pepper

-Cook rice according to package directions.  While rice is cooking, cut and stir fry vegetables in 1 TBS olive oil and 2 cloves minced garlic for 5 minutes on high.  Add to cooked rice.  Then stir in scrambled eggs.

Stir in:

3 TBS toasted sesame oil

1/3 c. soy sauce (add more to taste)

-For KETOGENIC version, use Riced, cauliflower instead of regular rice.

-Note you can also add ham (I love to add about 1/4 cup honey baked ham--it is really yummy!)

Steamed Vegetables with Secret Sauce

This is a repost with a more appetizing picture. This is the most common thing we eat at our house.  It basically is a side dish (or main dish) for every meal we have.  I crave this!

My mother-in-law introduced me to the idea of eating a big bowl of steamed vegetables (broccoli is always the main base vegetable in any combination) for breakfast.  I LOVE IT! I know it sounds weird, but it just starts the day right.  Do I always have this for breakfast?  Nope!  I am not always on top of things and I find cereal is often just easier, but it is still my preferred breakfast meal.  My children also enjoy eating their "veggies" for breakfast after which they often also eat either a whole grain cereal or whole grain toast with whipped butter.

My two most common preparations are:
1. Steamed with Forrest Lime Dressing (the secret sauce!!!) poured on AFTER you steam veggies
2. Steamed veggies then seasoned with salt, lemon pepper, and a little whipped butter

Combination ideas--really anything goes!:
-Carrots, broccoli, and yellow onion (the onion is a secret ingredient that makes it extra tasty.  You just need a little bit)
-Carrots, brussel sprouts, broccoli, and onions
-Green Beans, red bell peppers, carrots, onions, and asparagus
-Broccoli, asparagus, kale, swiss chard, onion, and carrots

Roasted Broccoli

We're ALWAYS having steamed vegetables...so this is a nice change (although I'm so stuck in the steamed veggie rut, I sometimes forget!) Here's a basic outline that you can play around with!

1. Place cut broccoli florets (I like to use quite a bit of stem) in single layer on 11x17 cookie sheet. Drizzle with a little olive oil and salt/pepper. Other optional addition ideas (garlic, pine nuts, parmesean cheese, red-pepper flakes (if you like a little kick!), lemon pepper, lemon juice (add juice AFTER you roast) etc.)
2. Roast at at 425 for 20 minutes or until browned and tender, stirring halfway through.

Soba Noodle Stir Fry

This is a healthy stir-fry dish using Soba noodles. The entire recipe is pictured on this fun platter my neighbor lent me :-)

Serves 6-8

Slice all vegetables julienne style
In large non-stick pan or wok cook 5-7 minutes:
1/2 onion diced
2 TBS oil
2 cloves garlic
2 carrots, diced
1 head broccoli, diced
1/2 cup cauliflower
Add and cook 2 more minutes:
1 bell pepper
1 small zucchini
1 small yellow squash
1 pkg. soba noodles cooked and drained
2 TBS seasoning (I like to use Tones Spicy Spaghetti Seasoning-it's not really spicy)
salt/pepper to taste
-Garnish with grated/sliced Parmesan and fresh diced tomatoes.
-My neighbor suggest adding some red pepper flakes for a little "heat"
-You can also try variations with the same ingredients making it more Thai-like or Cajun-like by changing the seasoning and garnishes...

Vegetable Pasta Stir Fry

This is a recipe from my mom. As a child I always loved getting the leftovers in my lunch the next day...

12 oz multi-colored Rotini, cooked as pkg directs, drain until VERY dry (don’t overcook)

While pasta draining, cook in wok or non-stick pan for 5 min:
1 TBS olive oil
1 medium onion, diced

Add:
2 cloves garlic, minced
2 medum carrots, diagonally sliced
1 small zucchini or yellow squash, sliced
2 cups broccoli
1 bell pepper

Turn off heat and add:
1 TBS basil
¼ cup Parmesan cheese
Drained Rotini Pasta
2/3 ranch dressing (BYU Creamery my favorite---or I make my own)
1 TBS Braggs Aminos (or soy sauce)
salt and pepper to taste

-Mix together and serve warm, or at room temperature.
-Optional add some fresh chopped tomatoes.