Prep Time: 35 min | Serves: 8

Ingredients

2 cups cooked rice

2 tbsp sesame oil

1 small white onion, chopped (optional)

1/2 cup frozen peas and carrots, thawed

2-3 tbsp soy sauce (or coconut aminos, same flavor, without the soy)

2 eggs, lightly beaten

2 tbsp chopped green onion

Instructions

1. Preheat a large skillet to medium heat. pour oil in the bottom. Add onion, peas and carrots and fry until tender.
2. Push veggie mix to the side and scramble eggs in same skillet. Combine eggs with veggies. Add rice to mixture in skillet. Pour soy sauce on top. Stir and fry rice and veggie mixture until heated through and thoroughly combined. Add chopped green onion, if desired.

Ingredients

4 cups vegetable or chicken stock

1/2 cup onion, diced

1 tsp garlic, minced

1 tbsp oil

1 cup quick-cooking brown rice

1 tsp salt

1/2 cup white wine

2 tbsp butter

Grated parmesan

salt and pepper, to taste

Instructions

1. Bring stock to a simmer
2. Sauté onion and garlic in oil in a sauce pan on medium heat until translucent and fragrant, 3-4 minutes
3. Add rice, stir for 2 minutes to toast, than add 1 tsp salt and stir in white wine
4. Stir in 1 cup of hot stock at a time until absorbed. Stir continuously for 30 minutes, until creamy.
5. Add butter and grated parmesan and season with salt and pepper to taste.

Serves: approx. 6

Ingredients

1 cup plain flour

1 tsp salt

1 tsp baking powder

1 rounded tbsp butter (or shortening)

milk

3 cups chicken broth

Instructions

1. Sift together first three ingredients. Add butter. Add milk until it forms a dough the consistency of pastry. Mix well. Roll dough out very thin and cut into strips (approx. 3/4″ wide). Drop strips into boiling broth. Cover and cook 15 minutes. (You may add butter to the stock if a richer broth is desired). Sprinkle with black pepper before serving.

Total Time: 25 minutes | Yield: 12 servings (3 quarts)

Ingredients

2 quarts water

8 tsp chicken bouillon granules

6 1/2 cups uncooked wide egg noodles

2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups cubed cooked chicken

1 cup sour cream

Minced fresh parsley

Instructions

1. 1. 1. In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
      2. Remove from heat; stir in the sour cream. Sprinkle with minced parsley.

Prep time: 1 1/2-2 hours

Ingredients

2 cups dried lentils

1 cup diced onions

2 cups (2 cans) diced tomatoes with juice

2 tsp+ chili powder

1 tsp salt

1/2 tsp ground cumin

1 bay leaf

Instructions

1. 1. 1. In large pan, sauté onion in butter or oil until tender. Add remaining ingredients and stir to combine. Bring to a boil. Reduce heat and simmer, stirring occasionally until mixture thickens and flavors blend ~ 45-60 minutes. Remove and discard bay leaf before serving.
      2. Serve over brown rice, topped with cheese, hot sauce and sour cream, if desired.

Ingredients

7-8 potatoes

Balsamic vinegar

Salt

Pepper (black)

1 lb. ground beef

1 onion

5 garlic cloves

Butter

Red (cayenne) pepper

White pepper

Sage

Cardamom

Herbs de Provence

Coriander

Cajun Spice

milk (2 cups)

sour cream (3/4 cup)

sharp cheddar 1/3 cup

Instructions

1. 1. 1. Boil potatoes in water with vinegar and salt, drain reserving broth. Remove 6 and blend until mostly smooth, then add back to potato broth. Cut remaining potatoes in chunks.
      2. Sauté onion and garlic in butter until nearly caramelized. Add meat and brown. Add to soup base.
      3. Add remaining ingredients and heat through.

Serves 4

Ingredients

6 boiled potatoes, cubed

1 can chicken broth

3-4 cups whole milk, or 1/2 heavy cream

Several slices cooked bacon, chopped

1/4 onion and 1 clove garlic, sautéd

1 1/2 cups frozen corn

Instructions

1. 1. 1. Season with seasoned salt, pepper and dried oregano or thyme.

Serves 4

Instructions

1. Sauté 1 small onion, 2 cloves garlic and 2 tsp oil — Add 1-16 oz. can of Ro-Tel, 1 can corn , (drained), 10 3/4 oz. chicken broth, 1 tsp cumin, 1 1/2 tsp chili powder, add 5-6 chicken breasts (boiled, drained and cubed) — Simmer 15 minutes. Before serving, add six cut-up flour tortillas, top with 1 cup cheese and sour cream. Serve with tortilla chips.

Serves 4

Ingredients

1 pkg. Andouille, chopped

1 onion, halved and sliced

2 quarts chicken stock

1 carton cream of mushroom soup

1 tsp garlic salt

1 tsp cajun seasoning

3 cups rice

3 chicken breasts

Instructions

1. 1. 1. In a large stockpot, brown sausage and onion.
      2. Add stock, seasonings and soup. Bring to a boil.
      3. Add rice; reduce heat and simmer for 25 minutes.
      4. While simmering, sprinkle chicken with cajun seasoning.
      5. Bake at 400°F for 20 minutes.
      6. Shred and add to stew once rice is cooked.

Serves 4

Ingredients

4 med. onions, sliced

2 tsp real butter

4 cups beef broth

1 tsp sherry, optional

1 tsp Worcestershire sauce

1/4 tsp black pepper

1 dash ground thyme

Instructions

1. 1. 1. In 2-quart sauce-pan over low heat, cook onions in butter for 20 min; stir occasionally.
      2. Add remaining ingredients; increase heat to med-high and bring to boil.
      3. Reduce heat to med-low, cover and simmer 5 minutes.

Notes:

Though not necessary, you may want to finish it by dividing into 4 soup crocks and top with sourdough or French bread cubes then shredded mozzarella or provolone cheese. Broil just until cheese is melted and browns slightly. Make sure to put the brea cubes in first to keep cheese from sinking to bottom of bowl.