Asian Toasted Sesame

This meal is a favorite of mine to cook because it is so easy and versatile! I use whatever veggie I have on hand. I have used broccoli, carrots, red peppers, sugar snap peas, frozen oriental mix, and the list goes on and on. This time around I used fresh green beans, a green pepper, and Jicima. I learned that I LOVE Jicima. It tasted a lot like water chestnuts. Same texture!

Boil spaghetti according to directions. Enough that if you take your thumb and pointer finger and make a circle.

While the spaghetti is cooking, heat 2 T vegetable oil. Saute for 5-7 minutes:


2 fist fulls of green beans
1/2 cup Jicama
1 green bell pepper
(or whatever vegie you have on hand)

Then add to your vegies:

1/2 cup chicken broth
1/2 cup Kraft Asian Toasted Sesame salad dressing
1/2 cup sliced Almonds

Serve over hot spaghetti

Black beans and rice

I have really been into the Mexican flavors lately, especially corn tortillas! This meal is so quick and easy, and CHEAP!

Place 6 corn tortillas on a cookie sheet and warm in the oven at about 200 degrees. While that warms you can be working on the rest of the meal.

Cook about 1 cup rice according to directions.

Saute for 5 minutes in 2 T oil:

1 celery stalk

1 pepper

2 garlic clove, chopped

1/4 cup onion

1/2 tsp salt

1/8 tsp pepper

dash of chili pepper

dash of cumin

Then add and heat through:

1 can black beans, drained

Serve over hot rice

Top with chopped cilantro

Ham Fried Rice

I found this recipe on Deals to Meals. It turned out pretty good!

Cook:

2 cups white rice (you will end up with about 6 cups)
1, 1/2 tsp salt
1/2 tsp ginger
1 tsp garlic powder

While the rice is cooking saute in 3 T butter:

4 carrots, chopped
1 onion, chopped
3 celery sticks, chopped

After about 10 minutes of sauteing (is that a word?) add:

1 cup frozen peas
1/2 cup green onion, chopped
1, 1/2 cup ham cubed
3 scrambled eggs, cooked

Add rice to vegies along with:

1/4 cup soy sauce

and serve!