Just Add Butter: Recipe 2

This weekend I found perhaps the most amazing lunch recipe in the history of lunch recipes.  The original recipe for the Black Bean & Corn Pasta Salad can be found at http://simpledelicioussouthernfood.blogspot.com/2013/05/my-black-bean-corn-pasta-saladi-love.html.  I made some changes based on my personal preferences and I am pretty sure I found my go-to lunch for the foreseeable future.

Black Bean & Corn Pasta Salad

16 oz. box tri-colored rotini, cooked

1 bag frozen corn

1 can mild Rotel

1 cans black beans, drained & rinsed {the original recipe calls for 2 but that was just a lot of black beans for me personally}

2 green onions, finely chopped

1 cucumber, chopped

1 red bell pepper, chopped

¼ cup white onion, finely chopped

¾ bottle of Zesty Italian dressing

2 cups cooked chicken

--Mix all the ingredients together in a large bowl & refrigerate for at least two hours. 

I didn’t use both cans of beans, as I was dumping I realized one was more than enough for me

lunch for a week! 

surprise delivery for a sick friend

I packaged a lunch Pyrex for each day of the week and stacked them in the fridge for easy grab & go while I am packing my lunch at night.  A friend was feeling under the weather this past week and so I dropped some off for her to take for lunch today as well!  One less thing for her to worry about last night makes for a faster bedtime.  Even Coach Husband was a fan and mentioned that it would make a great dinner when the Texas weather turns to summer-time temps. 

Happy eats y’all!

Just Add Butter: Recipe 1

I am slowly working my way through attempting ten new dinner recipes! 

The first {successful} recipe is Homemade Chicken Fried Rice. 

Coach is a huge fan of Asian food and I only eat Chicken Fried Rice.  I’m just not someone who likes to try new things.   This week we attempted my only favorite at home.  It was a weeknight so there are no pictures.  Sorry y’all!

Chicken Fried Rice

2 cups white rice (cooked)

3 tablespoons sesame oil

2 cups frozen peas & carrots

1 small onion, finely chopped

3 eggs slightly beaten

soy sauce (to taste)

Cooked chicken

·       Pan cooked my chicken with salt & pepper in a large skillet with olive oil.  Chop into bite sized pieces & set aside.  (You could also use any cooked chicken).

·       In a large skillet combine sesame oil, chopped onion, peas & carrots.  Stir-fry until tender.  Move mixture to one side of the skillet.

·       Add your eggs to the empty side of the skillet and scramble.

·       Mix eggs and veggies together.

·       Add in rice & chicken.  Mix together well.

·       Add in soy sauce and stir-fry until well blended.

This recipe is a cut back version, originally I made WAY too much rice and there were not enough veggies to satisfy my husband or egg to satisfy me!  This will easily become a staple in our monthly menu rotation.

Any thoughts on spicing up my chicken to have more of an “Asian flavor”??

Happy eats y’all!