Tuesday, April 14, 2015

Weeknight Chicken Fried Rice

This is a sponsored post written by me on behalf of AllWhites Egg Whites for IZEA. All opinions are 100% mine.



This quick skillet meal is filled with chunks of chicken, brown rice, peas, red pepper, and packed with flavor. This healthy, high protein meal will be a winner with your family!






I have to be honest with you. Lately, we've been ordering out. Like A LOT of ordering out. Luckily my morning sickness (read: ALL DAY sickness) has been getting a bit better, but it's still been hard to actually smell food cooking - which is really difficult when you have a food blog to run!


I'm finding though that a few staples I can definitely handle: sandwiches, soups, baked potatoes, and rice all fit the bill. One night I literally just made myself some rice with soy sauce. Not the healthiest meal, but it worked for me!







With this Weeknight Chicken Fried Rice recipe in your back pocket, there is NO NEED to order takeout when you're in a pinch for dinner! Plus, this dinner is nutritious and high in protein - something I wouldn't mind at all serving my family. I used AllWhites Egg Whites in this dish to give it that classic fried rice egg texture. It's 100% liquid egg whites with no yolk, naturally fat-free and cholesterol free, and is a great healthy alternative to any recipe that calls for eggs. You can find it in the refrigerated dairy section of the supermarket, at my Walmart they were on the shelf right above the fresh eggs in cartons. I really like that it's a convenient source of protein that I can just keep in the fridge whenever needed - and 0 PointsPlus value on the Weight Watchers program! 




Weeknight Chicken Fried Rice
Ingredients
  • 2 cups water
  • 1 cup extra long grain brown rice (or use leftover cooked rice)
  • 3 tablespoons low sodium soy sauce
  • 1/4 teaspoon Thai style chili sauce or Sriracha
  • 1 tablespoon sesame oil
  • 1/2 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green onion
  • 3/4 cup frozen peas, thawed
  • 1 cup AllWhites Egg Whites
Cooking Directions
  1. Bring water and rice to a boil in 2-quart saucepan. Reduce heat to low. Cover saucepan with a tight fitting lid. Cook rice over low heat for 35 minutes or until rice is tender.
  2. Meanwhile, in small bowl stir together soy sauce, and chili sauce; set aside.
  3. Heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken. Cook chicken, stirring occasionally, until chicken is no longer pink.
  4. Add red bell pepper and green onion. Cook, stirring constantly, for 3 to 4 minutes or until vegetables are tender.
  5. Add cooked rice and thawed peas. Continue to cook, stirring constantly, for 3 minutes. Reduce heat to low. Stir in soy sauce mixture.
  6. With wooden spoon, push rice mixture to sides of skillet, making large hole in center of skillet for preparing egg. Pour AllWhites egg whites into center of skillet. As egg starts to set use wooden spoon or spatula to slowly stir egg until eggs are set. Stir rice mixture into egg. Serve immediately.


This is such an awesome dinner for a busy weeknight! Use leftover chicken and rice to cut even more corners if you're super low on time. I love dinners like this!





Be sure to visit AllWhites Egg Whites Favorites for more recipe ideas and of course follow AllWhites Egg Whites on Pinterest and AllWhites Egg Whites on Facebook as well! What kinds of recipes could you use AllWhites Egg Whites in as a more nutritious substitution? Leave your ideas in the comments below! Don't forget to enter this awesome giveaway for a whole month's worth of AllWhites Egg Whites coupons! Don't wait, giveaway closes next Saturday, April 18th and is open to all US residents 18 and over.










Here are some more of my favorite weeknight meals:













Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

{linking up!}










Visit Sponsors Site

Monday, April 13, 2015

Menu Plan Monday 4/13





Well hello there Menu Plan Monday strangers!!

No, I have definitely not forgotten about you. I'm finally in the 2nd trimester this week and I've definitely started to feel much better - thankfully! While I would love to incorporate much more fresh vegetables and salads into our, I still can't do veggies that aren't cooked to death. And, as much as I hate to admit it, coffee still tastes very weird to me. It stinks!

Anyway, spring appears to be in full swing here in Central Pennsylvania and I have two VERY HAPPY boys around here. T-ball practice has started for Silas and they are both enjoying running around and playing outside for hours at a time again. I have to admit, I like having a few minutes of peace and quiet in the house to {attempt} to get caught up on housework. 

This week I'm really trying to cook as much as possible at home. Actually I think that's my goal every week, haha!



Pesto Hoagie Melts








Stuffed Corn & Black Bean Quesadillas








Crockpot Cheeseburgers








Broccoli Cheddar Chowder








Ranch Pesto Rigatoni Bake








Slow Cooker Chunky Tomato Basil Pasta Sauce








Buffalo Ranch Potato Skins







Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

{linking up!}



Thursday, April 9, 2015

Cherry Buckle Cake

Just flour, sugar, milk, and canned cherries for this incredibly simple and classic cake!




I hope you and your families had a wonderfully fun and blessed Easter this past weekend! The boys enjoyed not one, not two, but THREE different Easter Egg hunts! One in our neighborhood, one after church service on Sunday, and one at Grandmom's house after dinner.

It's so funny, Wesley (3) had been talking about HOW EXCITED he was to do these egg hunts all week. He and Silas would both wake up each morning and ask me how many more days until the egg hunts. My mom actually took them to the first hunt, the one our neighborhood had for all the kids, because I needed to pick up Silas' T-ball uniform.

I was shocked to come home and discover they literally had a grand total of ONE egg between the two of them from the hunt!

It turns out, Wesley decided not to hunt for eggs at all - he wasn't too sure of the big rush of kids and decided to just watch. And the few that Silas managed to grab he "shared" with one of his classmates he saw there. Who took them home with the rest of her eggs.

Sigh.

They had fun, though - and they certainly made up for the amount of eggs with the other two hunts that's for sure! Even as they get older I still can't predict how they're going to react to certain situations. It sure keeps things interesting around here, ha!

They sure did get excited over this cake though! Of course they go crazy for anything cherry or cherry flavored, so I knew this one would be a hit. I really REALLY like how easy and quick this cake is to get in the oven - it is so perfect for last minute guests or pot lucks at church. Just a word of warning: it will look like a TON of liquid on top of the batter before you put it in the oven, that's the way it works don't worry! As the batter bakes it "buckles" around the cherries and the liquid and creates a very moist layer underneath. Yum!




Cherry Buckle Cake

Ingredients
  • 6 tablespoons butter, sliced
  • 1 cup flour
  • 1 cup sugar, divided
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 14.5 oz can red tart cherries, drained and juice reserved
Cooking Directions
  1. Heat oven to 350 degrees. Place sliced butter in the bottom of a square baking dish. Place dish into oven for 5-7 minutes until butter is melted.
  2. In a mixing bowl, stir together flour, 1/3 cup sugar, baking powder and milk. Top melted butter with batter spreading out as needed.
  3. Sprinkle cherries evenly over batter. Sprinkle 2/3 cup sugar over cherries.
  4. Pour reserved cherry juice over cake.
  5. Return to oven and bake for 50-60 minutes or until golden brown. Allow cake to cool 15 minutes before serving.



This cake is SO good with a scoop of vanilla ice cream while it's still warm. A perfect spring/summer dessert!


Here are some more of my favorite cherry desserts:


Cherry Chocolate Chip Banana Bread




Cherry Chocolate Cake




Easy Cherry Pie Sugar Cookie Bars




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

{linking up!}

LinkWithin

Related Posts Plugin for WordPress, Blogger...
Blogging tips