Fried Rice

4 servings

Ingredients
3 carrots, diced
1/2 white onion, diced
A handful of asparagus, chopped and/or a handful of sugar snap peas
1/2 can water chestnuts, diced
1 tablespoon fresh ginger, grated

Riced, cooked (4 servings)
Meat of choice, cooked and chopped I recommend two chicken breasts OR 1 lb. of shrimp OR 1 chicken breast and 1/2 lb. of shrimp
2 eggs
Soy sauce (approx. 4 tablespoons)
Chicken broth (approx. 1 cup)
3 tablespoons olive oil
1 tablespoon spicy mustard
2 tablespoons lemon juice
Salt and Pepper

Directions
Cook vegetables (through ginger) on medium heat in a large pan with soy sauce, mustard, lemon juice and chicken broth (don't add full cup of chicken broth right away - add in 1/4 cup increments as liquid absorbs) until soft, approx. 30 minutes. Once the vegetables are close to being done, scramble the eggs in a separate pan. Add scrambled eggs, rice and cooked meat to vegetable mixture with additional soy sauce to taste (a couple tablespoons) and heat on low for 5 minutes. Salt and pepper to taste. For an extra touch, add diced green onions and/or sesame seeds just before serving.

Mom's Quick Fix Chicken Soup

Add whole wheat penne or your choice of pasta for a heartier dish.

Ingredients:
1 whole rotisserie chicken, store bought and pulled into bite sized pieces
1/2 medium onion, chopped
1-2 cloves of garlic, chopped
3-4 tablespoons olive oil
1 carton chicken broth
2-3 bouillon cubes
1 carton beef broth
4-6 chopped carrots
1 can corn or 1/2 bag frozen corn
Fresh rosemary sprigs
Salt and Pepper to taste

Directions:
Sautee onions and garlic in olive oil in medium sized pot.
Add chicken broth, beef broth and chopped carrots and bring to a slow boil. Simmer for 15-20 minutes.
Add the bouillon cubes to taste. Add the rosemary sprigs, corn and chicken and simmer for 3-5 minutes.

Ready to serve - a great quick winter dish!