With an egg on top, this dish is perfect for breakfast!
Servings Size: 4
1 Tbsp cooking oil (preferably olive or peanut)
1 medium onion, chopped
2 ribs celery, finely chopped
2 to 3 cups cooked rice (white or brown)
1/4 cup low sodium or gluten free soy sauce
1/2 cup shredded carrots
1 Tbsp hot sauce
To begin, I am a comfort food lover. Anything, warm and comforting, I am with it!
This Quarantine, has me trying all kinds of dishes, using some of my favorite foods. Today, I made a chicken and kidney bean soup, somewhat like chicken noodle, just no noodle.
I don't use measuring cups or spoons all the time, so some of my recipes, you will have to use you judgement and make it fit your taste buds. Remember, more is less, and you can always add more seasonings, herbs or more veggies, as you go.
What you will need!
I large chicken breast (about a pound)
1 carrot, shredded, or shredded carrots
2 celery stalks, chopped
1/2 large onion chopped
2 cans dark red kidney
1 carton of chicken stalk ( i used gluten free... if that matters)
garlic powder, seasoning salt, pepper, paprika, celery seed
Have you ever went out to eat and had no clue what to get to stay on track? You don't calorie count, you don't want that hassle. However, what you do want is a simple guide to help you know what to eat, whether you were were trying to lose, gain, or maintain! What about a simple guide that helps you fill in the dietary blanks?
We have developed a flexible eating guide that help with breakfast, lunch, dinner, and snacks! Each meal, provides five choices that make your healthy eating choices easier, whether you are at a restaurant, dinner party, or in your own kitchen.
Below is an example of you Pre-breakfast drink (only 4 options):
Looking to try a wonderful coleslaw recipe for entertaining for the holiday or your family reunion.
Combine the remaining 4 teaspoons of sugar, the vinegar, salad oil, salt, dry mustard, and celery seed in a medium saucepan over medium heat and mix well. Raise the hear to high and bring the mixture to a boil, stirring constantly. Pour over the slaw, cover, and refrigerate for at least 4 hours. Before serving, toss the salad well.