Baked Zucchini Pasta

Serves 6-8 people. This is SUPER easy and fast to put together. (My favorite kind of meal.) I found this on a great facebook page 5dinners1hour.

INGREDIENTS:

2 zucchini
8.5 oz dried penne noodles
28 oz jar spaghetti sauce
1 C water
1 t dried basil
1 t dried oregano
1 C Ricotta or cottage cheese
2 C shredded mozzarella cheese

INSTRUCTIONS:

1. Chop zucchini into 1 inch pieces and add to a large bowl.
2. Add next 6 ingredients to zucchini and mix well.
3. Spray a 9 x 13 baking dish with non-stick spray and layer ingredients. First add 1/2 of the mixture. Top with 1/2 of the cheese. Repeat, ending with cheese on top. Cover with foil.
4. Bake covered at 350 degrees for 45-55 minutes or until bubbly.

SPINACH CHEESE MANICOTTI

Delicious, filling, and restaurant quality Manicotti.  No need to boil pasta making it easier to stuff Manicotti shells, use a knife to stuff halfway from one side, turn and finish stuffing from the other side.  Can be made ahead and kept over night in the refrigerator. 

Ingredients:

1 (15 ounce) container ricotta cheese

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1/2 cup minced onion

1 egg

2 teaspoons fresh minced parsley, or 1 teaspoon dry parsley flakes

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

2 cups shredded mozzarella cheese / divide into 1 1/2 cup and 2/3 cup

3/4  cup grated Parmesan cheese / divided into 1/2 cup and 1/4 cup

2 (26 ounce) jars marinara sauce or 6 cups homemade marinara sauce

1 1/2 cups water

1 (8 ounce) package Manicotti shells, uncooked

Instructions:

Preheat oven to 350 degrrees

In a large bowl combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder/  Mix in 1 1/2 cups mozzarella and 1/2 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.  

Spread 1 cup sauce in the bottom of a 9 x 13 inch baking dish.  Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce.  Sprinkle with remaining mozzarella and Parmesan cheeses.  

Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Note:  If refrigerated over night remove from the refrigerator and let sit on counter for 30 minutes before baking. 

         Tomato Lemon Pepper London Broil     

Very easy, very tasty, very tender!  A great meal with hardly any effort.  Bake or slow cook, both are good.  I like to serve with green beans and one of these sides; either rice, orzo pasta, or red potatoes (Potatoes can be added for the last hour if baking, two if slow cooking.)

Serves 4 - 6.  

Ingredients:

1 (2-pound) top round London Broil

1 (8 ounce) can tomato sauce

Lemon Pepper to taste

Garlic salt to taste

Onion powder to taste

1 (28 ounce) can stewed tomatoes

or for Italian flavor substitute

      1 (14 ounce) can diced stewed tomatoes

      1 (14 ounce) can Italian diced tomatoes

optional oriental flavor - 2 tbsp Soy Sauce

Instructions:

Preheat oven to 325 degrees, or set slow cooker to high

Pour Tomato sauce in bottom of pan, or slow cooker

Mix Lemon pepper, Garlic salt and Onion powder

Rub half the spices on one side, then half on the other side.

Place roast in pan or slow cooker.  Pour stewed/diced tomatoes over the top.

Make sure liquid completely covers meat, this combined with cooking slowly
on low heat is the secret to its tenderness.

Roast for 2 1/2 to 3 hours, until fork tender.  Slow cook on high for two hours, turn to low and cook another 4 to 5 hours, until fork tender  Let stand for 10 minutes at room temperature before carving and serving.

Cheesy Chicken & Veggies - Crock Pot Meal

A good friend here in good old SC gave me this slow cooker chicken and veggies recipe, and it is our new favorite! Our kids request it all the time and actually eat it, which is the highest compliment a meal can receive at our house. It also makes great leftovers, so I usually make the full amount so we can enjoy it again later.

This is a make-ahead meal- start it as early in the day as you want. It takes 15-20 minutes to get everything in the slow cooker. 30 minutes before serving, add 3 cups dry rice to rice cooker, cover with 6 cups water and 2 T. chicken bouillon paste (or 6 bouillon cubes).

4-6 chicken breasts, cut into strips

2 8-oz pkgs cream cheese, cubed

2 pkgs dry Italian dressing mix (I make my own with this recipe. Use 4 T. to equal 2 pkgs.)

2 cans cream of chicken soup

1 can cream of mushroom soup

1-2 cans water

16 oz. frozen veggies of choice

Mix chicken, cream cheese, Italian dressing mix, soups, and 1 can water in the crock pot. Cook on low for 6-8 hours, or high for 3-4 hours. Stir once when cheese has melted to help it blend better. When finished cooking, transfer chicken to a plate and shred- mashing with the back of a fork works great. Stir in frozen veggies and add another can of water if mixture seems too thick. Add shredded chicken back to soup mixture and turn off crock pot. Serve over rice.

To cut meal in half, use 2 cans soup and half of a can of water. It took a couple of hours less time to cook on low. I've made it this way twice with good results. Enjoy!

GREAT SUMMERTIME MEAL

Dilled Chicken Sandwich Wrap                     8 servings

INGREDIENTS:

     8 ounces cream cheese, softened                        3 to 4 tomatoes, diced     

     4 teaspoons dried dill weed, divided                   Parmesan or grated cheddar (optional)

     2 Tablespoons minced garlic, divided                 1 leaf lettuce or spinach bunch (optional)
                            

     4 skinless, boneless chicken breast halves,        1 package 10 inch tortillas
           cubed in bite size pieces                                                                              

         
     1/3 cup olive oil    

                                                                                            

         

DIRECTIONS:

1. Cream Cheese Spread:  Use a medium bowl.  Mix together softened cream cheese with half of the dill weed and half of the minced garlic.  Set aside.
2. Dilled Chicken Filling:  Use a ten inch skillet.  Mix olive oil and the other half of both the dill weed and minced garlic and preheat over medium high heat.  Add bite sized chicken pieces and brown, stirring frequently to cover with spices.  Reduce heat to medium and simmer chicken mixture until meat is firm and juices run clear. 
3. Preheat tortillas over chicken mixture 10 to 15 seconds per side to soften for wrapping. 
4. Use Cream Cheese Spread in a light layer over the inside of tortilla.  Add chicken, cheese (optional), tomatoes, lettuce or spinach (optional).

Serve with fresh melon and corn on the cob 

Nachos In A Hurry

We tried these nachos the other night when we were short on time, and I can tell this is going to become a fast week-night favorite. My favorite part is the avocado- it is the secret ingredient. This dish is versatile- you can add many different toppings according to your own taste. It's going to be hard for me to keep from making it more than once a week! I'll try to rein it in though so it doesn't get worn out too fast.

1/2 - 1 lb. extra lean ground beef

1 (1.25 oz.) package taco seasoning

1 cup water

1 16 oz. can re-fried beans

1 13 oz. bag tortilla chips

4 cups (I honestly used 2 cups) grated cheddar cheese

4 medium tomatoes, chopped

1-2 avocados

Sour cream

Salsa

Other topping ideas: 

Olives, bacon bits, bell peppers, green onion, etc.

Brown ground beef in a skillet. Add taco seasoning and water. Stir and let cook about 5 minutes. Stir in re-fried beans and cook until warm. Place tortilla chips in a greased 9x13 baking dish. Drop beef mixture by spoonfuls onto the chips and then sprinkle generously with cheese. Bake at 450 degrees until cheese is melted. Serve, adding toppings individually. 

Basic Potato Kugel

Basic Potato Kugel

We tried this the other night and it was a hit!  Even Jerry Lister liked it.  Note:   The traditional recipe does not have carrots, but I saw them added in other recipes and tried it - they were great (grate). Lynn

Potato Kugel, moist on the inside and crispy on the outside, is a staple of Eastern European Jewish cooking.

8 medium potatoes
2 onions
2 medium carrots
6 eggs
1/2 cup oil
4 Tbsp all-purpose flour
1 Tbsp salt
1/2 tsp pepper


1. Preheat oven to 400 Fahrenheit

2. In a large bowl, mix eggs, oil, flour, salt and pepper.  Set aside.

3. Coarsely grate the potatoes, onion and carrots by hand or food processor.  Let stand 3-5 mintues.  One handful at a time, squeeze out excess liquid.  Add grated veggies to the egg-flour mixture.  Mix by hand only until smooth.

4.  Pour into a greased 9x13 inch baking dish.

5.  Bake uncovered, for 1 hour or until golden brown on top and a knife inserted into the middle comes out clean.

Serve warm or hot as a side dish with a meat entree such as roast chicken.

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

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.

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!

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