Showing posts with label Cheap meal. Show all posts
Showing posts with label Cheap meal. Show all posts

Easy Roast Beef Sandwiches


You guys, I just don't have the time anymore. As I write this, Judah is bringing me the tinfoil. The tinfoil. From the tinfoil drawer. Oh, wait. Now he's carrying something around...a laundry basket. That's full of clean clothes. The kid is freakishly strong. Now, imagine this, 24/7. Dinner planning and/or making is a thing of the past. Unless it's quick.

I have another recipe for these made with an actual roast, and it's incredible (and actually pretty easy, too).  I highly recommend it. But with Memorial Day around the corner and Tim's 30th birthday party just a few weeks away, I have to keep the grocery budget down. A roast at Walmart runs around $11 for a small one. So instead, I bought half a pound of roast beef at the deli for $2. This recipe makes about 4 sandwiches given the amount of roast beef. I'm not mathematician, but that just makes good sense.


Ingredients:
  • Sandwich hoagie rolls
  • Provolone cheese slices
  • Seasoning salt
  • Pepper
  • Roast beef from the deli (1/2 pound makes 4 sandwiches)
  • 1 can beef broth
  • 1 can french onion soup

Directions:


These are the kinds of hoagie rolls you should buy. I love these from Walmart. Cut the loaves in half.




Place 4 of the halves on the baking sheet. Top with roast beef. The roast beef I bought comes in large slices, so I tore them up by hand.




Top with some seasoning salt and fresh pepper.




Cover with provolone slices.




Top with the other bread halves. Place in broiler for 5-7 minutes or in the oven at 350° for about 15 minutes or until cheese is bubbly.




Here's what I'm serving it with -- loaded hashbrown casserole. So good. Here's the recipe.




Here's what you'll need for the au jus. I also know a few people who only use beef broth, but I've found mixing it with the french onion soup makes a huge difference. Either way.




Mix both cans together and microwave until warm. That's it. Seriously.




Once the cheese is warm and bubbly, remove from the oven, cut in half, and serve with the warm au jus. It's just that easy, folks. Go forth and eat.


Love and roast beef,




Crock pot chicken, bean 'n cream cheese soup


I love rain. I might be one of the few people out there who prefers a rainy day to a sunny day. I thought I'd officially welcome this cold, rainy fall weather by making this hearty, cheap and easy soup. It took less than 5 minutes to throw together and even less time to eat it. It's that good.

Ingredients:

  • 1 can corn
  • 1 can black beans, drained and rinsed
  • 1 can of original Rotel
  • 2 thawed chicken breasts
  • 8 oz. pack of cream cheese
  • 1 packet of dry ranch dressing mix
  • 1 tablespoon cumin
  • 1 tablespoon onion powder
  • 1 teaspoon garlic salt
Directions:
  • With the exception of the black beans (which need to be drained and rinsed first) throw all the ingredients into a crock pot.
  • Cook on low 8-10 hours.
  • Using two forks, shred the chicken, stir well and serve hot with fresh bread and butter.
These leftovers are amazing, too. Perfect for days like today when all you want is to take a bath, read your book and not cook.

Love and good feelings,
Rachael

Taco Salad



There will undoubtedly be a time in your life when a miracle will occur. Maybe some random act of healing will come when you need it most; maybe it will consist of a stranger helping you in a time of need, or a financial burden lifted when it gets down to the wire.

Or maybe it will be your husband offering to make dinner. If, and only if, there is publicity involved (such as being featured on a blog). I believe this is a fair trade.

I know men can cook. While I realize that this sounds like a pretty general (and sometimes offensive) statement, I've learned that many men have convinced themselves otherwise; that cooking isn't something that they were "gifted" with.

Please. Tim can tell you that I wasn't born with any culinary spoon in my mouth.

If you are a man and happen to be reading this, you might be thinking, "This is offensive. I help with the cooking, and I do a fine job at it." Congratulations. You are not the demographic I am trying to reach with this particular segment. I'm trying to reach men who see boxed macaroni as a challenge. Like my husband, God bless him.

I first came up with the idea for "Men in the Kitchen" about a year ago, but in the midst of work, ministry, moving and then new work and new ministry, it fell on the back burner. But now, it's back. I can't promise this will be the most regular segment ever, but I will post as much as possible. These will be easy, inexpensive, quick recipes that the otherwise "helpless" husband can tackle. Let's start with taco salad.

Ingredients:
  • Romaine lettuce
  • 1 lb. ground beef
  • 1 packet taco seasoning
  • Mexican cheese, shredded
  • Tortillas
  • Toppings
    • Sour cream
    • Guacamole
    • Salsa
    • Black/pinto beans (drained and rinsed)
    • Black olives
    • Pico de gallo
    • Spanish rice
      • Since we're trying to start off slow, just grab the microwaveable kind
    • Queso
    • Cilantro
Directions:
  • Cook the ground beef on the stove. Drain and add taco seasoning. Mix well.
  • Cut lettuce into small, manageable pieces.
  • Arrange lettuce on a large plate. Top with ground beef, cheese, and other toppings.
  • Warm tortillas in the microwave or the oven. Roll up and serve with taco salad.
On this particular evening, I walked in the door at 5:50 pm. I was eating at 6:05 pm. Like they always say, "Food always tastes better when you're not the one making it."

Love and my husband, the hero,
Rachael

Maple and brown sugar oatmeal

My dad is...enthusiastic about oatmeal. We fought him for years; we wanted a donut from the place down the street. Not...oatmeal. Gross.

Well, not anymore. Now that I'm an adult, I get to choose what goes in my oatmeal. So let's forget the nutritional value, fiber and whole oats that we'll be putting into our bodies. Let's have some fun, shall we?

Ingredients:
  • 2 cups oats
  • 1 1/2 cups milk
  • 1/4 cup maple syrup (the real stuff)
  • 1/3 cup packed brown sugar
  • 1 tsp honey 
  • Pinch of nutmeg
  • 1 tbsp raisins (optional) 
Directions: 
  •  Boil the oats and milk. Reduce heat and simmer, stirring occasionally, for around 10 minutes.
    • The consistency of your oatmeal is completely up to you. You can add more or less depending on how thick you want it. I would add small amounts of milk at a time until it's the consistency that you prefer. This is just how much milk I like. 
  •  Remove from heat and set aside. Allow it to thicken a little while.
  •  Add maple syrup, brown sugar and honey. Stir gently over low heat. 
  • Top with raisins or other dried fruit.
Now for the fun part. No one ever said you have to only do maple and brown sugar oatmeal. Here are other add-ins for your oatmeal:
  • Fruit (frozen fruit makes it extra tasty)
    • Sliced apples
    • Peaches
    • Blueberries
    • Blackberries
    • Cranberries
    • Raspberries
    • Banana slices
  • Sugar
  • Don't freak out when you read this, but...butter pecan ice cream. Just sayin'.
  • Granola
  • Walnuts
  • Pecans
  • Chocolate
    • Believe it! Add some cocoa mix, stir well, and top with chocolate chips. Even the healthiest of breakfasts can turn into a monstrosity.
  •  Nutmeg
  • Pumpkin pie spice
  • A small scoop of your favorite cereal
    • Fruity pebbles are a great choice
Was I thorough enough? So you tell me — what's your favorite oatmeal topping?

Love and changing-tastes,
Rachael

Homemade Hamburger Helper


I always want to be honest with you. And honestly...this was a risk. I knew it was, too. It was the end of the month, and you know how that goes. That's the time that you scour the pantry and try to find something convincing and filling.

This is that recipe.

Will I make this for anniversary meal? Probably not. But on those days when you only have a few canned goods and a pound of ground beef, this is your meal.

It's good. Promise. I don't eat things that are bad. Neither does Tim.

Ingredients:
  • 1 lb. ground beef
  • 1 small can tomato sauce
  • 1 can corn, drained
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  • Egg noodles (or macaroni noodles)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • Minced garlic
  • 1/2 block cream cheese
  • Basil, oregano and garlic powder
Directions:
  • Boil noodles.
  • While that's boiling, cook ground beef over medium high heat, chopping finely. Once cooked, drain and return to pan and turn heat on low.
  • Add tomato sauce and stir.
  • Add 1 teaspoon of minced garlic and stir.
  • Add a pinch of basil, oregano and garlic powder.
  • Dice up cream cheese into small cubes and add to ground beef mixture.
    • This makes the mixture nice and creamy. If you don't have cream cheese, add 1/4 cup milk instead. It's not exactly the same, but it still makes the same bottom line.
  • Stir all ingredients and let simmer on low
    • Remember, the longer it simmers, the better it tastes!
  • Drain noodles and return to pot.
  • Add the ground beef mixture to the pot o' noodles and stir.
  • Add drained corn and beans and mix thoroughly.
  • Transfer to a 13x9 pan.
  • Top with all the shredded cheese.
  • Bake at 350 degrees for about 15-20 minutes or until cheese is melted and bubbly.
  • Serve with fresh bread and salad.
Feel free to add any other ingredients if you feel so inclined. Like this blog, this recipe doesn't discriminate. Isn't the whole point of hamburger helper to eat things you would have otherwise forgotten were even in your pantry?

Be brave, lovelies.

Love and not-needing-the-boxed-stuff,
Rachael

Sourdough Pizza Crust


I've found that very few things satisfy like homemade pizza. It fits all moods: rainy, sunny, happy, depressed...there is never a situation in which pizza is not appropriate. Now, before you succumb to Domino's takeout menu, let me explain why this is better.

First, there's the obvious satisfaction that comes with preparing something from scratch. But you don't care about that, do you? Me, neither; however, what I do care about is the taste. And this sourdough crust...this sourdough crust...I'm in tears. It's tangy and delicious and it brings a whole new life to pizza. I will never regret trying this.

I've taken this recipe from King Arthur's website, because I'm scientifically challenged and don't understand much, including the complexity of sourdough. They've held my hand through this entire thing.

And there are plenty of hands to go around.

Ingredients:
    •    1 cup sourdough starter, unfed (straight from the fridge)
    •    1/2 cup hot tap water
    •    2 1/2 cups King Arthur Unbleached All-Purpose Flour
    •    1 teaspoon salt
    •    1/2 teaspoon instant yeast
    •    4 teaspoons Pizza Dough Flavor, optional but delicious

Directions
  •  Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl.
  • Add the hot water, flour, salt, yeast, and Pizza Dough Flavor. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook. Place the kneaded dough in a lightly greased container, and allow it to rise till it's just about doubled in bulk. This might take 2 to 4 hours; it might take more. A lot depends on how vigorous your starter is. For a faster rise, place the dough somewhere warm (or increase the yeast). To slow it down, put it somewhere cool.
  • For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12" round pizza pans with olive oil, tilting the pans to coat the bottom. Place half the dough in each pan. Cover, and let rest for 15 minutes. Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it, and let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pans.
  • For a thicker-crust pizza, drizzle olive oil into a jelly roll pan (10" x 15") or half-sheet pan (18" x 13"), or similar sized pan; or a 14" round pizza pan, tilting the pan to coat with the oil. Shape the dough into a flattened disk or oval. Place it in the pan, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the pan; when it starts to fight back, cover it and let it rest for 15 minutes. Finish pushing it to the edges of the pan.
  • Cover the pan, and let the dough rise till it's as thick as you like. For thin-crust pizza made from fairly fresh starter, this may only be an hour or so. For thick-crust, using an old, little-used starter, this may take most of the day. There are no hard-and-fast rules here; it all depends on the vigor of your starter, and how you like your crust. Once you make it a couple of times, you'll figure out what time frame works for you.
  • Towards the end of the rising time, preheat your oven to 450°F.
  • For a thicker crust, pre-bake the crust for about 8 minutes before topping. Top, then bake till toppings are hot and cheese is melted and bubbly, about 10 minutes. For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or till toppings are as done as you like.
  • Remove from the oven, and loosen the edges of the pizza with a table knife or heatproof spatula. Carefully lift it onto a cooling rack; you can serve it right from the pan, if desired, but a cooling rack helps keep its bottom crisp. Serve hot.
    • Yield: one 14" round, or rectangular thick-crust pizza; or two 12" round thin-crust pizzas.
    • Be aware of some sourdough dynamics here. The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly, and tastes quite tangy. This type of crust is handy when you want to make dough in the morning, and have pizza ready for dinner. On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise much more quickly. This is a great "weekend" crust, as you can shape it at 8 a.m., and have pizza for lunch.
Love and pizza...because it's just that good,

-->

Beef and bean burritos

These take me back to the good ol' days. My mom was a teacher for most of my life, and during the summers, we would go to the beach and pick up Taco Bell on the way home. And every single time, I ordered the exact same thing: a bean burrito with no onions and a chicken soft taco, hold the lettuce and tomatoes, add sour cream. In fact, I have to admit that I have an unhealthy relationship with Taco Bell. No matter what study comes out, and regardless of what their food is made of, they have my loyalty.

It's true.

So you can understand why I'm grateful that most Taco Bell products are now sold in grocery stores. This is one of my all-time favorites, and it is fantastic. I know what you're thinking: it's just a burrito! But it's so much more than that. It's a solution; a solution for all you people out there who need a quick fix for dinner; a solution for those of us who are counting pennies at the end of the month.

These also help after experiencing broken hearts, fights with spouses, and missing your best friends and family who are all in a different states. It's the solution.

Ingredients:
  •  Tortillas
  • 8 oz can tomato sauce
  • 1 lb. ground beef
  • 16 oz can Taco Bell refried beans
  • 1 small bottle mild Taco Bell restaurant sauce
  • Shredded cheddar cheese
  • Taco seasoning
  • Fresh cilantro (optional)
  • Sour cream (optional)
Directions:
  • Combine ground beef with taco seasoning and cook over high heat until completely cooked.
  • Drain fat and return to pan
  • Add tomato sauce and stir
  • In a separate pan, combine refried beans and about 1/2 cup of shredded cheddar cheese
  • Let sit over medium heat, stirring frequently
  • Set out corn tortillas
  • Spoon a tablespoon of refried beans onto tortilla and spread
  • Add a spoonful of meat
  • Roll tortilla up like a burrito
  • Top generously with taco sauce, then sprinkle a good amount of shredded cheddar cheese on top of burritos
  • Microwave for 90 seconds to get the cheese nice and bubbly
  • Top with fresh cilantro and sour cream (optional)
It's that simple! This made 7 burritos, and it cost less than $10 to make. Serve with chips and salsa and maybe throw in a little guacamole.



    Love and memories,
    Rachael

    Simply perfect chicken pasta

    This isn't the most masculine meal I've ever made, but my man loves it, and he's anything but dainty. My other obstacle is that he's definitely not one to request a dish with spinach. But this meal is creamy, filling, and has so many different flavors all packed into one dish. And he absolutely loved it.

    Ingredients:
    • 1 box of your favorite pasta
    • 3 chicken breasts
    • 2 cloves minced garlic
    • 2 tbs olive oil
    • 2 tbs. butter
    • 1/4 tsp garlic salt
    • 2 tbs. flour
    • 1 cup milk
    • 3/4 cup frozen spinach
    • Shredded mozzarella cheese
    • 1 can drained chick peas (optional)
    Directions:
    • Cook pasta in a large pot according to directions on the box
      • Drain when finished and return to pot
    • Pour olive oil into large pan over medium heat
    • Add minced garlic and stir continually for 1-2 minutes
    • Place chicken breasts into pan and cook over medium high heat until thoroughly cooked
    • Once the chicken is fully cooked, use 2 forks and tear the chicken apart 
    • Keep chicken over low heat while we work on the sauce
    • In a medium sauce pan, melt the butter over medium high heat
    • Add the flour and whisk until smooth. Turn the heat to low.
    • Add the garlic salt and stir continually for 4-5 minutes. Letting it cook that long helps eliminate the flour taste.
    • Slowly add the milk while continuing to stir
    • Continue to stir until smooth and thick
    • Add the chicken and sauce to the pot of cooked noodles
    • Microwave the spinach for about 2 minutes, or until completely thawed and hot. 
      • It's important to drain the spinach. My mom always taught me to do so by placing thawed spinach into a clean dish rag and squeezing over the sink. If you use a paper towel, it will break, and you'll burn your hands.
    • Once the spinach is thawed, chop it up and add to the chicken/sauce/pasta mixture.
    • Turn the stove heat on low and stir until well-combined.
    • Serve with french bread and soup.
    Maybe I just go into way too much detail, but don't be intimidated by the length of this post; this pasta dish took less than 20 minutes to make, start to finish. It's one of my "go-to" recipes when I'm in a rush.

    Love and convincing-your-husband-to-eat-spinach,
    Rachael

    Traditional baked ziti

    In case you haven't noticed, I love baked ziti. I believe this is my fourth rendition of the dish, and this is the most traditional one to date. Apparently, this is how southerners make it. Well, that's what my mother-in-law tells me, but she's from Miami.

    I need better sources.

    Ingredients:
    • 1 box of noodles (ziti, penne, and rotini noodles are the best options)
    • 1 large can of your favorite spaghetti sauce
    • 1/4 cup milk
    • 1 tbsp butter
    • 1 16 oz. container of ricotta cheese
    • 1 tablespoon minced garlic
    • 1 cups Mozzarella Cheese
    • 1 cup Parmesan cheese
    Directions:
    • Preheat oven to 350 F
    • Cook the noodles according to the directions. Drain and return to pot.
    • Spoon ricotta cheese into the pot o' noodles.
    • Add the mozzarella cheese and minced garlic. Mix until combined.
    • In a separate pot, warm up the pasta sauce on medium heat
    • Once the sauce is hot, add the milk and butter. Mix until combined.
      • My husband claims he needs to have meat in this type of dish, so sometimes I cook 1 lb. of ground beef, drain it and add it to the sauce.
    • Spread noodle/cheese mixture into a 13x9 pan.
    • Top with pasta sauce (or meat sauce)
    • Top with Parmesan cheese
    • Cover with foil and bake for 45 minutes or until bubbly.
    • Top with dried basil and oregano to add a little extra Italian "kick." Serve warm with salad and breadsticks.
    Being a not-so-Southern belle, I find this dish to be absolutely delightful. And for all you newlyweds and empty-nesters who are only serving two people ... this will last you for at least two days.

    How beautiful is that?

    Love and ziti ... again,
    Rachael

    Good ol' classic spaghetti


    I've shunned spaghetti for the past few years of my life.

    It's too easy.

    Too simple.

    Too quick.

    Too many leftovers, leaving me less opportunities to cook.

    Too easy to please my husband.

    Then it occurred to me this afternoon...

    ...this is freaking genius

    Why I haven't cooked this classic in so long is beyond comprehension. And before you judge me for posting something so simple...

    ...well, I had a middle-aged woman come up to me at church and say that my recipes have saved her marriage. I don't believe her...because that would worry me.

    That's way too much pressure for a part-time blogger.

    So let's just do this for fun, shall we?

    What you'll need:
    Ground beef or turkey (1lb)
    1 large jar of your choice of spaghetti sauce
    Milk (yes, you read that correctly)
    Garlic
    Shredded mozzarella cheese
    Butter (yes, you need butter, too)
    1 package of spaghetti noodles
    Salt/pepper
    Italian seasoning

    Throw a little bit of olive oil over medium/high heat and toss the pound of beef/turkey into the pan.

    Let's do some seasoning. Add some salt, pepper, and italian seasoning.

    Smash it all up with a wooden spoon.

    Aren't you loving all these closeups of raw meat?

    Now, we of course have to add some garlic. Normally I would say put two or three minced garlic cloves in with the meat; however...

    Is that not the largest clove of garlic you've ever seen? I like my veggies on steroids.


    Just like my men.

    Moving on.

    Add the minced garlic and continue to stir it over medium high heat. It should take about 10 minutes to cook thoroughly.

    Throw the noodles into boiling water.

    Toss the sauce into a pan over medium heat. We're going to do some doctoring.

    Throw in a handful of mozzarella.

    Add more minced garlic...

    ...about half a cup of milk.

    ...and 2 tbsp. of butter.

    The reason we do this is to add some creaminess to the sauce. You could just eat the sauce straight up, but I like more of a vodka sauce coloring. Just without the vodka.

    Amen.

    While the sauce is simmering, check out your meat. Now, obviously mine's done, and if you have anything except super lean meat, you need to drain it. I won't be doing that because I have seriously lean meat and it had virtually no fat.

    Well, hardly any.

    Drain your noodles.

    Pour the sauce in with the meat.

    Mmmmmmmm.

    Aren't you glad you added in the milk and butter?

    Now a tip for any sauce that has meat in it, the longer it can sit on low heat and simmer, the richer it'll taste. That's just the way it is. I let mine sit for about 20 minutes, but I know people who let it sit all day.

    If you have that kind of time, God bless you.

    Another thing my husband is completely opposed to is combining the meat sauce with the noodles in one pan. He claims it makes the noodles soggy.


    So there you are, folks. A funky twist to an old favorite.

    Enjoy, all!

    Love,
    Rachael

    Chicken Quesadillas





    Today has been a good day. I learned that our rent will not be going up $65 dollars when we re-sign our lease, my workload was somewhat tolerable, my brother is visiting tomorrow morning (haven't seen him in almost a year), and the Bachelor Pad is on. Yes, the spinoff of The Bachelor(ette). For those of you who are in Tim's youth group, stop watching that trash. It's for old married women who sit in a cubicle all day and need to live vicariously through the lives of crazy ladies and gentlemen (terms used loosely).

    So, in honor of this special day, I am making what has become a staple in my home: chicken quesadillas. But these are not your grandma's boring cheese and tortilla quesadillas. These are better than...Taco Bell's (GASP!). I made it to use up a few things in my fridge/pantry, and it....is....AMAZING. Please do yourself a favor and make these. This particular recipe is for 2 people.

    Ingredients:
    • Tortillas
    • 2 chicken breasts
    • Mexican cheese (I use the bagged kind)
    • Taco Bell taco sauce (no, not the salsa...and yes, the kind you buy in the store, not the kind you steal on your next visit)
    • Drained can of black beans (or pinto...whichever you prefer)
    • Taco seasoning
    • Toppings (sour cream, guacamole, etc.)
    • You can also choose to put chopped up peppers or other veggies in yours. My palette is extremely limited, as you can tell.
    • A quesadilla maker, a George Foreman or a pan and a stove
    Directions:
    • Now, I'm going to give you options. Easy option: throw the chicken in the crockpot before you leave for work and generously add the taco seasoning. Set it on low and it'll be ready for the next step when you walk in the door. Hard way: thaw chicken, cut up chicken, cook chicken on stove, add taco seasoning...it's your choice.
    • I use a George Foreman that has quesadilla plates, so it starlights as a quesadilla maker. I throw the tortilla on the warmed up Foreman, tear up the chicken (which I cooked in the crockpot...or your can use the difficult chicken), add cheese, taco sauce, and drained beans (I love beans).
    • Throw on another tortilla and cook the sucker
    • When it's ready, top it however you'd like.
    I served this with homemade tortilla chips. Cut up a tortilla, warm up some canola oil in a pan over the stove, and throw them in 30 seconds, then flip and leave for another 30 seconds. Top with salt, and there ya' go.

    Love and Mexican...again,

    -->

    Teriyaki Chicken with Rice and Carrots


    Oh, teriyaki chicken, how I love thee. This has always been one of Tim's favorites, but I don't make it often enough. The ingredients are fairly cheap, and you can bet there will be leftovers. And coming from my mouth-with the husband I feed every night-that's sayin' something.

    Ingredients:
    • 2 chicken breasts
    • Teriyaki sauce
    • Ginger powder
    • 1 can chopped carrots
    • 2 teaspoons garlic
    • 2 teaspoons brown sugar
    • 1 serving rice (which is normally 1 cup uncooked)
    Directions:
    • Thaw the chicken breasts and marinate in a mixture of soy sauce, garlic, ginger, salt and pepper. Let it sit in this, in the fridge, all day.
    • At the end of the day, cut the chicken into smaller pieces, cutting long-ways so the chicken isn't cubed, but longer and thinner.
    • Cook chicken in large pan over high heat, adding brown sugar and combining.
    • Prepare rice according to directions.
    • Drain and cut the carrots into smaller pieces.
    • Once chicken is done cooking, add carrots and turn heat on low. Mix well and let sit.
    • Add rice to chicken mixture. Add a little bit more soy sauce and mix.
    30 minutes, tops.

    Love and rice,

    -->
    Content Copyright © 2009 by Rachael Wadsworth and All Kinds of Yumm. All rights reserved. Click here to read our Privacy Policy. Click here to read our Cookies Policy.