Take Out, Knock it out: Easy Chicken Fried Rice

Although I LOVE cooking, after a busy week of classes, there is nothing more that I want than an easy dinner that is some way and some how healthy. Yes, something other than pasta and red sauce or cereal hits the spot and is preferred.

Anyways, this meal is easy and cheap. It gave me at least 6 meals so I didn’t have to make a new dinner every night. What could be more cost efficient, tasty, healhty and smart for a college student!? If your wondering, this is the dinner I have had hmm lets just say 4 out of the 5 weeks being at school. I was thinking about how I was going to accomplish eating healthy and costly my first year of living in a house and this is how! Meals like this are perfect for college students on a budget and especially for students who love eating good food.

So simplistic yet so beautiful.

Organic zucchini from the co-op. Start by laying out all left over veggies or cooked chicken. All these left overs are helpful!

Cooked chicken and onion mixture.

Ginger adds that flavor in the fried rice that everyone always wonders where it came from. Sesame oil is also called for in this recipe and is another key ingredient. It’s soo good!!

Mushrooms add a unique flavor to this fried rice.

Do the egg trick! You only have to use two pans if you make a space for the eggs then stir them.

Everything besides the rice. The whole thing including the rice costs around 12 dollars and gave me 10 lunch/dinners! What a deal!

Chicken and rice. Either with left overs or all fresh it works either way! Nothing better than a hot bowl of rice full of nutrients and flavor. :))

My best friend Breezy. Its that good. Perhaps a double batch is in order!

Take Out, Knock it out: Easy Chicken Fried Rice

Ingredients:

  • 2 C. Jasmine rice – makes a lot, will need a big skillet or just cut in half.
  • 2 Chicken breasts cut into small pieces
  • 2 medium zucchine cut
  • 1 C. onion chopped
  • 1 C. mushrooms cut
  • 1 package frozen medley vegetables
  • 1 t ginger (if desired)
  • 4 eggs scrambled
  • 3 T sesame oil
  • Salt & Pepper to taste
  • About 1 T garlic powder
  • Soy sause to taste about 1/4 C (use low sodium soy sauce to keep that salt down!)

Instructions:

Cook rice according to package directions.

Heat 1 T. of seasme oil in a medium skillet over medium heat. Add cut chicken, season with salt, pepper and garlic powder. Cook until tender. Set aside.

Saute chopped onions in a separate large skillet with oil. Add all of the other vegetables besides the frozen bag of medley veggies.  Cook until tender. Push veggies aside and add eggs. Add frozen veggies once eggs are cooked. Cook until veggies are tender. Add chicken to vegetables.

Add cooked rice and soy sauce. Toss to combine well. Enjoy!

-Niki

 

Baked Root Vegetables

 

Beets, parsnips and sweet potatoes before going into the oven. You can add other vegetables that you like for example, red potatoes, but I thought this combo was great. All of the flavors went well together, not to mention it’s super healthy!

Baked and ready to eat!

Yes, this is my sous chef Tucker.

It has been a crazy last two weeks…or should I say a crazy summer in general. In the last couple of weeks I left my home in Des Moines and moved into a house in Iowa City. I also started recruitment for my sorority and lastly, started my Junior year of college. Time sure goes by fast! Although I miss living in my house on Waterbury, yes that means you Mom and Donald, I am glad to be back on a routine and starting classes. I’m also hoping to have time to keep up on my blog for all of you followers out there!Something that I have been working on are easy recipes that target college students, as a request from my best friend Natalie and many other of my college friends :). Keep an eye out for those. Now that I’m not living in my sorority house and don’t have a cook that provides the meals for us, I am experiencing what it is like buying my own groceries, cleaning and well you get the picture.

Anyways, before I left for school I made a recipe that my mom showed me how to make. It is one of my favorite strictly vegetable dishes that had me excited the moment it entered my mouth. I would suggest to use this either on top of a salad or as side dish. It may be very healthy but it is equally as delicious!

-Happy Monday and first day of classes to the college students!

-Niki

Baked Root Vegetables

  • 1 large sweet potato or 2 small cut in small cubes
  • 2 large parsnips peeled and cut
  • 1 large red beet peeled and cut
  • 1 large golden beat peeled and cut
  • 3 T olive oil
  • salt and pepper to taste
  • 1 t garlic powder
  • 1/2 t fresh or dried rosemary (Can add parsley or basil)

Preheat oven to 400 degrees.

Toss sweet potato, parsnips, and beets in a bowl. Add olive oil, salt, pepper, garlic powder, and rosemary. Stir until vegetables are coated evenly.

Spread on a cookie sheet. Pop into preheated oven. Bake for about 45 minutes to an hour until vegetables are tender to the fork. Toss half way through baking to evenly cook vegetables. Enjoy!

Bruschetta

Sliced red and yellow tomatoes

Tomato basil mixture

Easy way to evenly coat the bread with butter

Just out of the oven!

Perfect+Melts in your mouth

I have always wanted to try to make bruschetta and I am SO happy that I did!  These are so good and literally melt in your mouth. They are crispy and pop the second you eat them.  Eat them for an appetizer while other delicious food is awaiting, or eat them with steak or chicken. The parmesan on top pulls it together and adds something extra.  I LOVE these things!

Brushetta

  • 1 C chopped cherry tomatoes
  • 1 medium yellow tomato, chopped
  • 1/2 C fresh basil chopped
  • 1 T  good quality olive oil
  • 1 minced garlic clove
  • salt and pepper to taste
  • Pinch of sugar
  • 1/4 C butter, melted
  • 1 t garlic powder
  • 1 loaf baguette-style french bread (16 ounces)
  • 1/2 C shredded parmesan

Instructions

In a medium bowl, combine tomatoes, basil, olive oil, minced garlic, and salt and pepper. Set aside.

In a small bowl combine butter and garlic powder.  Put in microwave for about 20 seconds until melted.

Set broil on oven to high.  Get out a cookie sheet.  Slice bread about 3/4 inch thick.  Dip each piece of sliced bread in butter on both sides.  Lay on cookie sheet.  Put  tomato mixture on top.  Broil about 5 minutes until heated through and golden brown.  Top with about a teaspoon of parmesan cheese.

Tomato Walnut Salad With Couscous

Trader Joe’s Couscous

Basil plant in the garden

Organic Olive Oil (What would I do with out olive oil+ whether I want to admit it or not it is good lotion for your skin. Lesson learned from the Greeks!)

Delicious Couscous!

Super easy. Be careful not to over cook the spinach!

The finished product!:)

Yumm and it was seriously so easy!

Although I’m not a huge per say pasta salad and pasta girl, I really enjoyed this salad. It is light, full of flavors and is easy to make. You can use fresh veggies and have it for lunch or dinner. It’s even full of nutrients that will help energize you. Enjoy everyone!

Tomato Walnut Salad With Couscous

By Niki Cade

*Serves about 4

  • 2 C dried Israeli Couscous, cook according to box
  • 3 C  fresh baby spinach, roughly chopped
  • 10 oz container of cherry tomatoes whole
  • 1 medium size onion, minced ( preferably purple)
  • 1/2 C feta cheese crumbled
  • 1/3 C walnuts crushed
  • 1//3 C minced fresh parsley
  • about 2-3 T olive oil
  • 2 T basil
  • Salt + Pepper
  • 1 t garlic powder or to taste
  • 1 T balsamic vinegar

Instructions 

Cooke couscous according to instructions. Set aside.

Put 1 T of olive oil in pan. Add minced onions and cook until browned. Add cherry tomatoes and cook until tender. Add chopped spinach, walnuts and balsamic vinegar to sauce pan. Cook just for about a minute more. Set aside. Add minced parsley and basil, uncooked to bowl with couscous. Add salt, pepper and garlic powder to taste.

Combine couscous and all other ingredients together. Crumble with feta. Drizzle olive oil on top about 1 T.

Thanks for stopping by!

Kale Rice Bowls

Kale plant in my garden

I was hungry for something healthy and refreshing so I decided to create a rice bowl with kale. This recipe is super healthy but is yet filled with satisfying flavors. Kale is full of many nutrients such as vitamin C and beta carotene and is also rich in calcium. You can use many substitutions like avocado and onions in this recipe to make it fit what you like to eat. It can be a vegetation dish or you can simply add chick or steak to it!

Happy cooking!

Kale Rice Bowls

By Niki Cade

*2-3 servings

  • 1 C dry brown rice or white rice
  • 1 1/2 C Kale, chopped
  • 1 C cooked zucchini, cut in cubes (Season with garlic powder and salt and pepper)
  • 1 tomato, chopped (Or you can use salsa if you want)
  • 1/3 C parsley, minced
  • 1 C organic black beans
  • 1/2 C shredded cheddar cheese
  • 1/4 C sour cream for on top
  • 2 already cooked chicken breasts, diced *optional
  • 1 t garlic powder
  • 1 lemon
  • Salt and pepper to taste

Instructions 

Cook rice according to package. Set aside.

Put as much cooked rice as you would like on plate, about 1/2 cup. Add beans, chopped kale, cooked zucchini, tomato, cheese, chopped chicken if desired, and parsley on top of rice. Add salt and pepper to taste. Squeeze a little lemon on top. Top with sour cream.

Serve rice and beans warm. Everything else at room temperature. I like to melt the cheese on mine so I stick it in the microwave. Enjoy!