Picture
Serves 4-5 

Ingredients
  • 4 cups cold cooked rice
  • 2 large eggs
  • 2 green onion stalks
  • 10oz of frozen vegetable mix or:
1/3 cup each of fresh peas, corn, and diced carrots
  • 1 small onion, diced
  • 4oz of chicken/shrimp/beef/tofu, etc
  • 4 tablespoons oil
  • 2 tablespoons of soy sauce
  • if desired:Salt and pepper to taste

Instructions:
  1. Lightly beat the eggs with salt and pepper
  2. Heat a large frying pan and add 2 tablespoons of oil. When the oil is very hot, add the eggs.
  3. Cook, while stirring occasionally until they are lightly scrambled in curds and are still slightly wet. Remove the eggs and set them aside in a bowl.
  4. Add 2 tablespoons of oil to the pan, sauté the diced onion for 1 minute alone, then add the vegetable mixture.
  5. If using meat or tofu, add at this point and sauté all of them together for 2 minutes.
  6. Add the cold rice to the pan and cook stirring occasionally to break up chunks of cold rice.
  7. Drizzle soy sauce around top of rice and stir to incorporate. Cook for about 5 minutes or until rice is heated thoroughly. 
  8. Add the vegetables and eggs back into pan, combining it all together with the rice
  9. While rice is heating/cooking, wash and chop the green onion into little ringlets.
  10. Immediately before serving, add green onion into the pan, cook for another minute and serve while hot. Season with salt and pepper to taste!



Read Cathy's Article on Fried Rice
 
 
Picture
Picture thanks to Catherine Morgan
www.catherine-morgan.com
Serves 4

Ingredients: 
  • 1 lb of fettuccine pasta
  • 1 stick of butter
  • 4 oz of cream cheese, in other words half of a block (stick with regular, not low-fat, it’s definitely worth the extra calories)
  • A handful (or few) of freshly shredded Parmesan cheese (NOT KRAFT BRAND)
  • A small container of Vitamin D milk (a pint)
  • Italian seasoning
 
Instructions:

  1. Start cooking the fettuccine.
  2. While the fettuccine is cooking, melt the butter in a small saucepan.
  3. After the butter is melted, add the cream cheese and whisk together until it’s creamy.
  4. Add about a 1/4 cup of milk at first and a handful of parmesan and whisk until the cheese is melted.
  5. Taste the sauce and add either more Parmesan and/or milk until it tastes good and it’s a smooth and creamy consistency.  
  6. Add a dash of Italian season, mix it in and pour on top of the cooked fettuccine.
  7. Enjoy!