Spicy Roasted Veggies

Sometimes it is hard to find a side dish that is low in calorie and filling. This side dish was by far both of those. This could easily be a meal all on its own!

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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Your choice of fresh veggies.
I used white mushrooms, asparagus, sweet baby peppers (yellow, orange, red), sweet green pepper, zucchini.
Wash and chunk cut all veggies.
1-2 TBL Olive Oil
Pinch of Salt and Pepper
1 tsp garlic powder
1 tsp red pepper flakes
To taste cayenne pepper

How To:
Preheat oven 400 degrees
Toss all veggies in olive oil.
Spread out evenly on a cookie sheet.
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Add all spices and toss with hands until all are coated in spices.
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Bake for 20-25 minutes or until veggies are tender. If you like them a bit more crispy turn oven to 425 degrees and bake for an additional 10-20 minutes or until the reach how you would like them cooked.
Serve and enjoy!
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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!

Veggie Fried Rice – Crock Pot

This is Easy Peasy Lemon Squeezey as my kids would say! So good! Satisfies that need for Chinese take out!

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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: 326 (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:
Uncle Ben’s Long Grain Wild Rice 90 Microwave Packet
1-2 cups Frozen mixed veggies
1/2 medium onion diced
3 TBL Butter (non dairy if needed)
2 TBL Soy Sauce (watch for allergens)
2 tsp Worchester sauce (watch for allergens)
1/2 tsp pepper
1/4 tsp salt

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How to:
Dump rice into crock pot. Add all other ingredients.
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Stir to combine all ingredients.
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Cook in crock pot on low for about 3 hours – if it starts to dry out at any time add just a bit of water.

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That is it! Easy Peasy!

Serve and enjoy!

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