Lemon Chicken Italiano

This was the dinner I requested for my birthday on Sunday. When it's made with the Kirkland marinara sauce, it is easily in my top five favorite meals. Hint: for those who don't like butter, cut it and use 2-3 T. olive oil for the topping instead.

6 boneless, skinless chicken breasts

1/2 cup flour

5 T. butter, divided

1 T. olive oil

salt & pepper to taste

2 cups Kirkland marinara sauce (or whatever you like)

4 T. chopped onion, or 1 T. dried

2 T. lemon juice

1/2-1 T. dried parsley (2 T. fresh chopped)

Pound chicken breasts between waxed paper until flat (or do what I do and slice them into chicken fingers). Put flour and chicken in a plastic bag and shake to coat. Melt 2 T. of butter and 1 T. olive oil in a large skillet (cut the butter if desired). Place chicken in skillet and cook over medium-high heat until cooked through. (5 min/side for chicken breasts.) Sprinkle with salt & pepper. Place marinara sauce in a 9x13 baking dish, top with chicken. Keep in a warm oven while making the lemon sauce.

For lemon sauce, melt remaining 3 T. butter (or use olive oil) in the same skillet, scraping up chicken bits. Add onion and cook until tender. Remove from heat and add lemon juice and parsley. Pour over chicken and serve. 

Italian Meatloaf

Mike's favorite. :) 

2 lbs. extra-lean ground beef

2 cups soft bread crumbs (or 3/4 c. dry)

1/2 cup favorite marinara sauce

1 large egg

2 T. dried onion

1-2 t. minced garlic

1/4 t. pepper

1 t. salt

1 t. garlic salt

1/2 t. Italian seasoning

marinara sauce for topping

Line a cookie sheet or crock-pot with foil, spray with non-stick spray.

Combine beef, bread crumbs, marinara sauce, egg, onion, garlic, and seasonings in a mixing bowl with hands or potato masher until well-mixed. Shape into a loaf and place on cookie-sheet or into crock-pot. Spread desired amount of marinara sauce on top. 

If cooking in the oven:

Bake at 375 for 1 hour or until internal temperature reaches 160 F. Scrub 6-8 potatoes, poke with a fork, and bake next to the meatloaf for an easy side.

Crock-pot instructions:

Cook on High 2 1/2-3 hours or Low 5-6 hours.

GRANDMA LISTER'S VEGETABLE CHOWDER

This is an old family favorite that we still like to make.

2 cups diced potatoes
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup chopped onion

Don't worry about exact measurements on the veggies.  I usually get a glass 4 cup measure and chop until it's full.

1 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups boiling water
2 cups milk
1/4 cup butter or margarine
1/4 cup flour
10 oz shredded sharp cheddar cheese (medium works OK)
1 16 oz can cream style corn.

In a sauce pan that will fit, combine veggies with salt & pepper and water.  Cover and simmer for 10 minutes.  Do not drain.

In a large pan Make cream sauce with butter, flour & milk (melt butter, while stirring add flour and then slowly add milk)
Add cheese and stir until melted.  Add creamed corn and undrained veggies and heat through.  Do not boil.  Serves 6-8 rest-home patients or 4 normal people.

Lynn

FAVORITE SLOPPY JOES

This is pretty basic, but has a good flavor and seems to be liked by everyone.  It can easily be doubled or tripled or more.

1 lb ground beef

2-3 stalks celery, chopped

1 small onion, chopped

1 8 oz. can tomato sauce

1/4 cup ketchup

1/4 cup barbecue sauce

1 tablespoon firmly packed brown sugar

1 teaspoon dry mustard

1 tablespoon Worcestershire sauce

1 tablespoon vinegar

salt and pepper to taste

In a large skillet, brown ground beef, celery and onion - drain fat.

Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.

If too much liquid remains, leave the cover off and simmer to let moisture evaporate.

It's pretty versatile.  If you don't have dry mustard, use regular mustard.  You could also add garlic or other seasonings.

Lynn

Thanksgiving Recipe-Brussels Sprouts with Bacon

6

Ingredients

• 2 lbs brussels sprouts, trimmed and halved lengthwise
• 1/2 lb. of bacon, cut in little 1/4″-1/2″ pieces
• 1 onion, halved and thinly sliced
• Salt and Pepper to taste

Instructions

1. In a pot of boiling water seasoned with a tablespoons of salt, cook brussels sprouts for 5 minutes and drain. In a large stir fry pan, cook bacon pieces with onions until bacon is crispy on medium high heat. When bacon is crisp, carefully soak up as much bacon grease possible with paper towels and tongs. Add brussels sprouts to the pan and stir fry everything for 5 minutes or until brussels sprouts begin to brown. Season with salt and pepper and serve. Enjoy!

This was way good on Thanksgiving.   Even Jerry Lister liked it!

Chicken Tomato Pasta

by Mom

Robin's Easy Chicken Tomato Pasta

 Prep Time:  15 Min     Cook Time:  30 Min     Ready In:  45 Min

1/2 (16 ounce) package angel hair pasta, thin spaghetti, or rotello

olive oil

2 skinless, boneless chicken breast halves - chopped

(or 2 cans Kirkland chicken)

1 teaspoon Italian seasoning blend

1 teaspoon onion powder

1 teaspoon minced garlic

1 can black olives, quartered and drained

1 (8 ounce) can sliced mushrooms, drained

3 (16 ounce) cans diced tomatoes

1 (8 ounce can) tomato sauce

freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes. Drain. 

Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with Italian herb seasoning, onion powder, seasoned salt, and pepper.   

Add chicken to olive oil and cook for 2 to 3 minutes. Stir in minced garlic, drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. 

Reduce heat to low. Stir in tomatoes and tomato sauce, cover, and simmer for 15 minutes. 

Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve. 

(NOTE:  My additions to original recipe making this one my own were -- an extra can of tomatoes, tomato sauce, minced garlic, pepper, and substituting the two cans of chicken)

Everyone voted this one a keeper!

Tomato Beef Noodle Soups

by Mom

Robin’s Sweet Tomato Beef Noodle Soup

1    lb. extra lean ground beef

½   tea. black pepper

½   tea. salt

3    Tbsp Olive Oil

1    green pepper, cut in bite size

          pieces

3    whole green onions, sliced

          about 1/8 in thin

2    large tomatoes, diced

1    cup frozen sweet corn

1    Tbsp. Better Than Bullion,

 vegetable

1    26 oz can tomato soup

2½ cans water

1 to 1½ cups Country Pasta, home-

          style egg noodles

In a fry pan brown ground beef, add black pepper and salt.  Gently simmer on low while preparing vegetables. 

Warm olive oil in a large pot over medium heat; add green pepper, green onions, tomatoes, and frozen corn, sauté about 5 minutes. 

Drain ground beef; add to vegetables.  Stir in Better than Bullion, simmer 2 minutes.  Mix in tomato soup and simmer 3 minutes. 

Use tomato soup can to measure water - first add 2 full cans, then fill can halfway, swirl water to collect remaining soup from sides and bottom before adding to mixture. 

Add egg noodles.  Bring mixture to a rolling boil. 

Turn heat down enough to keep soup at a gentle boil, covered for ten minutes.  Reduce heat, gently simmer for 20 minutes. 

Serve suggestions:  fresh hot rolls and fresh sliced fruit.  

Easy Tomato Beef Ramen Soup

4 servings          210 calories per serving

½ lb. extra lean ground beef
3 ½ c water
14.5 oz. can diced tomatoes with green chiles, undrained
1 c frozen mixed vegetables
1 t beef bouillon flavoring
2.8 oz. package beef flavored ramen noodles

Brown beef and drain then add water, tomatoes, veggies, bouillon flavoring and flavoring packet from the ramen noodles and bring to a boil.

Break up ramen noodles and add to soup and cook 3-5 minutes then serve.

Breakfast, Anytime?

Mini Breakfast Quiches

 by Mom

I haven’t tried these yet, I plan to try them on an upcoming Saturday.  My friend at work gave me the top version and I found the second on Allrecipes.com  I am looking for good food I can make on Saturday for lunch, then reheat on Tuesday night after I get home from work for dinner.  These muffin tin quiches keep and freeze well and, best of all, I anticipate they taste heavenly.

Ham, Cheese and Spinach Cups

8 Eggs

¾ cups shredded low-fat sharp cheddar cheese

¼ cup shredded Parmesan Cheese

¼ cup cottage cheese

5 oz frozen spinach, defrosted, water squeezed out, and roughly chopped  (Half a standard frozen box of spinach)

1/3 cup roasted red peppers, diced (jarred or make your own)

1/3 cup finely diced ham, Canadian bacon, or crumbled bacon

¼ cup sliced green onion

¼ tsp salt

1/8 tsp black pepper

½ tsp hot sauce

12 foil muffin tin liners, or 12 pieces sliced ham. 

Preheat oven to 350 degrees.  If using ham slices as liner spray muffin tin with non stick cooking spray and place one piece of ham in each well to form a bowl  If using foil liners, spray the insides of the liners with non stick cooking spray.

In a mixing bowl combine all ingredients.  Evenly divide the egg mixture between the 12 ham lined muffin wells (about ¼ cup each) being careful to keep ingredients well dispersed. Fill each well right up to the top 

Place in the oven and bake for 15 to 20 minutes  The eggs should be puffed and the mixture just barely ‘set’ on top.  Remove from oven, let cool five minutes before serving. 

LEFT OVER TIPS:

Store leftovers in an air tight container in the fridge OR freeze them 

When reheating in the microwave be sure to REMOVE FOIL LINERS. 

Reheat from FROZEN:  Take out of freezer and let thaw overnight in fridge.

When microwaving place quiche on a folded paper towel to drain excess moisture. 

  

Mexican Salsa Cups

24 (2 inch) frozen mini tart shells

6 slices bacon

6 eggs

1 1/2 cups heavy cream

1/4 cup all-purpose flour

2 teaspoons garlic salt

2 teaspoons onion powder

1 teaspoon chili powder

1/2 teaspoon ground cumin

2 cups shredded Cheddar cheese

1/2 cup shredded Cheddar cheese, for topping

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1/2 cup cubed fully cooked ham

1/4 cup salsa

Preheat an oven to 375 degrees F

Place the tart shells into muffin pans and set aside.

Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.

Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.

Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.

These could be so fun to experiment with

 for lunch or snacks as well, 

depending on what you like 

in your QUICHE!  

Happy eating =) 

Homemade Refried Beans

This past summer we needed good, healthy meals that wouldn't require us to turn on the oven. We also needed quick lunches. We had a big box of canned beans in food storage, and what ended up happening was a beautiful thing. I was looking through recipes one night and came across a basic refried bean recipe. I thought, "Hmmmm, we can do that." The next day I tried it.

They turned out pretty good, but some tweaking needed to happen. It got better with time, and pretty soon we were trying different kinds of beans for fun. One day I even threw a bag of lentils in the crock pot with the same recipe and we had Lentil Tacos. They were fantastic! 

The idea behind this is to make a huge batch and use it through the week for lunches, or quick dinners. Tacos, burritoes or enchiladas are all fast and easy to assemble. You can even freeze this stuff and pull it out for recipes. It's much better than canned, in my opinion! Our favorite so far has been the black beans.

1/2-1 c. onion

 3-6 cloves of garlic, minced

1-2 T. olive oil or butter

4 oz. can diced green chilies

4 - 15 oz. cans of beans, drained slightly or 1 lb. dried beans (2 cups), soaked overnight

1/4 t. cumin

3/4 t. black pepper

1-2 c. chicken broth or water

Salt to taste (add this last as the chicken broth is salty)

Skillet Version:

Saute onion & garlic in oil until tender. Add chilies, beans and seasonings. Let cook down, adding broth or water as needed. Stir and mash until desired consistency is reached. Taste-test and add salt if needed.

Crock Pot Version:

Dried Beans: Add 6 cups of water (or 3 cups broth/3cups water for more flavor) to a crock pot. Add 2 cups of dried beans- no need to pre-soak for crock pot cooking. 

Canned Beans: Add 2 cups water (or 1 cup broth/1 cup water for more flavor) to the crock pot. Add 4 cans slightly drained beans.

Add the rest of ingredients, minus the salt. Omit oil/butter if desired. Cook on low for 8-10 hours, or until beans are soft. Mash up the beans with a potato masher, draining off excess liquid if necessary. Taste-test and add salt if needed.

Shepherd's Pie

A fall/winter favorite at our house is Shepherd's Pie. Good comfort food that is easy to tweak to your own tastes. I'm including a couple of sauce variations you can try. This can also be done in the crock pot when you need to eat in a hurry, just layer the ingredients and cook on low for 6-8 hours.

3/4-1 lb. ground beef

1 T. olive oil

1/2 c. chopped onion

1/2 t. salt

1/4 t. pepper

2 c. grated cheese ( I use 1/2 c. sharp cheddar)

12-16 oz. frozen veggies ( we've tried green beans, mixed veggies, peas, and corn- the favorite is the bag of organic mixed veggies from Costco)

1 - 10 oz. can tomato soup

6 small potatoes, mashed with some of the cooking water

1/2 cup milk

1 t. salt

Start by chopping potatoes and putting them on to boil. In a skillet, brown beef in the oil. Add onion , salt and pepper. Saute until onion is tender. Transfer to a 9x13 baking dish (this is what the recipe calls for, but I have found it fits nicely in an 8x8 square dish). Top meat mixture with frozen veggies. Pour tomato soup over top. Drain potatoes, reserving some liquid, mash. Add milk and salt, spread over soup. Top with cheese.

If you must use instant potatoes, get the potato pearls from the Church cannery. They are excellent.

Sauce variations: 

Brown the beef with 2 T. Worcestershire sauce, 2 T. ketchup, and 3/4 c. of beef broth. Top with veggies and potatoes. Omit the tomato soup.

Brown the beef with 2 T. Worcestershire sauce. Add a packet of brown gravy mix to 1 cup water, stir into browned beef. Omit the tomato soup.

Enjoy!

Mexican Lasagna (Refried Bean Casserole)

Mexican Lasagna

(Refried Bean Casserole)

This layered dinner of awesomeness is similar to lasagna, except with Mexican ingredients. Or if you are boring you can just call it Refried Bean Casserole. This is the easiest recipe I have ever done. And there's a lot of room for your own spin on it.

1-2 cans refried beans

1 can corn

1 can diced tomatoes

1 can pinto beans

cheese

salsa

tortillas

These are only some ingredient suggestions. Others are welcome!

Each ingredient size is approximate and depends on what or how much you want in your lasagna. This will serve around 4-6 people.

1. Layer ingredients as desired in pan (I recommend starting with a tortilla on the very bottom). In case this seems too vague, you put the tortilla in the bottom, add two or three ingredients spread lightly over the top, then another tortilla. Add 2 or 3 other ingredients lightly spread out. Add another tortilla. 2-3 more ingredients. Etc. Continue until it is at desired height. (I recommend ending with a tortilla and sprinkling with cheese. It's crunchy!)

2. Cook at 350 degrees for 20-30 minutes (or until it is warm all the way through).

3. Tastes excellent served with lettuce and sour cream.

4. Easy as that!

Egg-Stuffed Zucchini

Egg-Stuffed Zucchini
We found this delicious quick recipe from Nathan's mission president's cookbook we got as a gift. It has quickly become a favorite. Easy and tasty!

4 medium zucchini

1 large tomato

3 beaten eggs

dash of pepper

1/2 C water

2 T butter

1/4 t salt

1/2 C shredded cheddar cheese

Serves 4

1. Half the zucchini lengthwise and scoop out the pulp. Chop up the pulp.

2. Place the zucchini shells cut side down in a large skillet. Add water and simmer covered until tender (approx. 5-6 minutes)

3. Drain and turn cut side up.

4. Meanwhile, cook pulp and tomato in butter until tender (3ish minutes)

5. Add eggs, salt, and pepper.

6. Cook mixture until done.

7. Spoon mixture into zucchini shells and top with cheese.

8. Cover and heat until cheese melts.

9. Eat it!

Dad's Favorite Split Pea Soup

by Dad

I always make this in a slow cooker but the recipe wasn't originally set up that way.  Works good either way.

2 1/4 cups dry green split peas (1 pound).

8 cups cold water

2 chicken bouillon cubes

1 meaty ham bone

1 medium onion - chopped

1/4 to 1/2 teaspoon pepper

1/4 teaspoon dried crushed marjoram

2 medium carrots (or more) chopped

2 stalks celery (or more) chopped.

Rinse the split peas.  In a large pot or slow cooker combine peas, water, bouillon cubes, onion, ham bone, pepper and marjoram.

In a pot:  Bring to a boil, reduce heat.  Cover; simmer for 1 hour.  Stir occasionally.  Remove ham bone;  when cool enough to handle, cut off meat and coarsely chop.  Discard bone.  Return meat to soup.  Stir in carrots and celery.  Cover; simmer 30-60 minutes more

Slow Cooker:  Put first seven ingredients in slow cooker.  Cook on low 8 hours or on high 4.  After 5 or 6 hours on low or 3 hours on high, remove bone, chop meat and return, adding carrots and celery.  Cook until vegetables are done and the peas have mostly dissolved.

Old Family Favorite Pancake Recipe

 Thick, Hearty, Golden-brown Pancakes

by Dad

This is the old favorite Better Homes & Gardens pancake recipe that we always made.  Can be easily doubled or tripled, if needed.  I used this on my mission and was famous throughout the mission for pancakes.

1 1/4 cups all-purpose flour

2 Tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 beaten egg

1 cup milk

1 Tablespoon cooking oil

Stir together flour, sugar, baking powder and salt.

Combine beaten egg, milk and oil.  Add all at once to flour mixture, stirring until blended but still slightly lumpy.  Pour about 1/4 to 1/2 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges.

Woods Best Hamburgers

Here is the recipe for the best hamburgers I have ever eaten, hands down. Much better than anything I could order. The only thing that would make them better is if we owned a grill.... hmm.

Here are your ingredients:

2 lbs. ground beef

1 egg, beaten

3/4 c. dry bread crumbs (or 1 1/2 c. soft)

3 T. evaporated milk

2 T. Worcestershire sauce

1/8 t. cayenne pepper

2 cloves garlic, minced

1 4 oz. can diced green chiles (optional)
1/2 lb. cooked bacon, crumbled (optional)

Mix ingredients in a large mixing bowl with hands (or if you just can't bear to do that, use a potato masher. That's what I do! :)). Shape into 8-10 patties and grill over high heat for 5 minutes per side, or until desired level of done-ness. Sprinkle with salt & pepper to taste. Top with slices of cheese, if you like.

Our favorite condiments and veggie selections:

A-1 Sauce
Ketchup & Mustard
Sauteed Mushrooms
Lettuce
Pickles
Tomatoes (fresh from the garden or farmer's market, if possible!)
Red Onions
Homemade Guacamole (I'll include our recipe in another post)

As a side note, to give credit: This recipe has been adapted from the Juciest Hamburgers Ever recipe on Allrecipes.com. 

Southwestern Skillet

Here is a week-night favorite that is done in 20 minutes or less. It is one of my favorites because it can be made meatless, if you are nearing the end of the grocery budget.

Add to a skillet:

2 cups water

1 cup of your favorite chunky salsa (we like Pace medium)

2 cups frozen corn or mixed veggies

Then add:

3/4 lb. cooked diced chicken

or

1 12.9 oz can of shredded chicken (we buy ours at Costco)

or

1 15 oz. can black or pinto beans, rinsed & drained.

Bring to a boil and shake in some salt and pepper.

Stir in:

 2 cups instant brown or white rice (we like brown)

Simmer 10 minutes, or until water is absorbed.

Sprinkle on:

1/2 - 1 cup mexican blend 

or 

sharp cheddar cheese

Let melt, and serve with fresh fruit!

We like to eat this with watermelon, sliced oranges or apples, or grapes.

Enjoy!

CLASSIC YORKSHIRE PUDDING

 by Dad

A classic Yorkshire Pudding is quick, easy to make and with this, my best Yorkshire Pudding recipe, guarantees success every time. A traditional Yorkshire Pudding fresh from the oven should be well-risen, golden brown with a crisp exterior and soft middle.

Yorkshire Puddings are a classic British recipe and one of the major components of England's national dish, Roast Beef and Yorkshire Puddings, a regional dish with national (and international) appeal.
Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Depends on size of tin used. 

Ingredients:

• 4 large, fresh eggs, measured in a jug
• Equal quantity of milk to eggs
• Equal quantity of all purpose/plain flour to eggs
• Pinch of salt
• 2 tbsp lard, beef dripping or vegetable oil

Preparation:

Serves 6

• Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
• Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
• Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
• Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
• Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
• Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
  
  I used small metal meat-pie tins but you can use a muffin pan or make a large one in a round cake pan.
• Serving Yorkshire Pudding
  • In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.
  • Yorkshire pudding isn't reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.
  • Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.
  • Yorkshire Puddings do not reheat well, becoming brittle and dry.

Quick Fried Rice

This is something that I saw someone make while I was in japan. It has become our quick go to for a busy night. The vegetables can be changed for what ever you have on hand. I will list some of the things we use. The basic thing is you need some meat, rice, veggie, egg, and soy sauce.

1/2 lb chicken cooked (I like to cook mine with lemon pepper seasoning)
       or  1/2 lb salmon cooked (Lemon and Herb seasoning is the best)
       or  1/2 lb ham diced
2 eggs beaten
1 cup uncooked rice or 2 servings of Instant Rice (brown is a favorite)
1 1/2 cup frozen mixed veggies/ peas and carrots/ spinach
1/4 cup soy sauce to taste
1/2 teaspoon garlic powder
sesame seeds (optional)

1. Cook the rice according to package directions. I haven't found a difference between instant and non instant rice. The non instant is nice because you can turn it into rice pudding afterward.
2. In a large fry pan cook the chicken/salmon/ham....fish......duck.......marbled meat...just cook and season how you think it should be done.
3. Add the beaten eggs to the mixture. This is the key part in fried rice. Only let the egg cook a little bit on the bottom before you add the rice. The egg will finish cooking along with the rice. Mix it and cook it.
4. Add the frozen veggies frozen or thawed. Frozen will take time to heat up.
5. Add the soy sauce. After it is added and mixed in, taste and see if you need more soy sauce. I like to add more like 1/3 cup to mine.
6. Add the garlic powder
7. Stir continuously until the frozen veggies are up to temperature (Hot).
8. When serving sprinkle a little sesame seed on top to give it an Asian flare.
9. Sleep content (when the time comes)

If you have left over rice here is an idea of how to use it.
http://allrecipes.com/recipe/creamy-rice-pudding/detail.aspx
I don't think it works with instant rice though.

Mike

Broccoli Cheese Soup

It's that time of year again- school has started, fall is coming, and meals need to be quick and easy. To me, that means soup! Here is a quick recipe for Broccoli Cheese Soup, made and on the table in 20 minutes or less. And it makes great leftovers too!

1/4 c. butter

1/2 onion (or 3 T. dried onion), chopped

16 oz. package of frozen broccoli

3 3/4 c. chicken broth

1 c. milk

1 1/2 t. garlic powder

1/3 c. cornstarch 

1/2 c. water

1-2 c. sharp cheddar cheese
salt to taste

Melt the butter in a Dutch oven pot over medium high heat, then add onion and cook until soft. Stir in broccoli and chicken broth. Simmer 10 minutes. If desired, puree in a blender until smooth (we use a stick blender, it is awesome!), then return to pot. Add milk and garlic powder. Dissolve cornstarch in water and add to soup, stirring until thick. Add cheese and stir until melted. Makes 6 large servings.

Sides: Bread or crackers, salad greens, and whatever fresh fruit I have on hand!

Hope you enjoy!