Veggie Fried Rice

I love fried rice in any version! This was amazing! I had to have seconds!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
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1/4 Head of Cabbage sliced thin
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2 TBL Minced Garlic
2 TBL Olive Oil
1 Medium Onion Diced
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2-3 TBL Soy Sauce
1 Container Mushrooms of your choice quartered or halved
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1 Cup Frozen Mixed Veggies
2 Servings Sized Instant Brown Rice cooked following box directions and refrigerated for 1 hour before use.
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How to:
Add oil to large skillet.
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Add garlic to skillet and simmer until fragrant.
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Add onion, cabbage, and soy sauce.
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Mix well and simmer until onions and cabbage just start to become tender.
Add mushrooms
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Mix well.
Cook until mushroom, cabbage, and onion reach tenderness of your choice. I like my cabbage still a bit crunchy.
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Add in frozen mixed veggies.
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Mix well and cook until veggies are warmed and slightly cooked.
At this point if you would like add more soy sauce to taste.
Now add precooked/chilled rice.
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Mix in well.
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Continue to cook on low stirring often. Again you may add more soy if you would like.
Cook until it looks right to you. Everyone enjoys their fried rice different so eye ball it!
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Optional to add a meat of your choice. Optional if you like it spicy add in a little cayenne pepper seasoning!
Serve and enjoy! You will want seconds!

Garlic Honey Broccoli Rice Chicken

This was beyond amazing!!! Spicy, sweet, garlic all in one in every single bite! YUM!

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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 275 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
4 Boneless Skinless Chicken Breast
2/3 Cup vinegar
1/2 Cup Honey
1 Cup Light Brown Sugar
5 Cloves Garlic minced
1 tsp pepper
3 TBL Lite Soy Sauce
1/4 Cup Sprite
2 TBL Corn Starch

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How to:
Place all ingredients except for the corn starch into crock pot on high.
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Lay frozen chicken on top and flip them around to cover them in the ingredients.
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Cook on high for 3-4 hours or until cook through and fork tender.
Once chicken is done remove from crock pot and shred with two forks.
Return chicken to crockpot and cook on low for about 1 hour.
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Remove from crock pot.
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Turn crock pot back to high and add the corn starch to the crock pot and whisk until ingredients becomes thicker.
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Prepare brown rice and steamable broccoli and serve shredded chicken in a bowl mixed with rice and broccoli. Pour corn starch mixture over top. So good!
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