Mimi's Pico De Gallo

1 large can petite diced tomatoes (drained well)
2 tsp diced or minced garlic
1/2 - 1 bunch fresh cilantro (if using only the tops use most of the bunch)
1/2 large onion (we prefer the taste of red)

Combine and mix well.

This is a staple in my house! Yum!

Also good with the juice of a small lime.

Fried Rice

4 C cooked white or brown rice (made ahead and chilled)
4 green onions, chopped
1/2 c cubed cooked ham
2 eggs beaten
2 T Soy sauce
1/2 c frozen peas
pepper to taste

1. Fry ham, onions and peas in an oiled nonstick skillet until onions and peas are soft. Remove from pan and wipe out residue with paper towel.
2. Fry eggs briefly, remove from pan and wipe out.
3. Heat 1/4 cup oil or butter in pan and fry rice for 3-5 minutes.
   
4. Add ham, eggs, onions, soy and pepper. Stir to combine.

This can be made early in the day, refrigerated and reheated at dinnertime

Sesame Chicken

4 cloves garlic, finely chopped
1/2 c. butter
1/4 c. packed brown sugar

4-6 chicken breasts (cut in half)
1/4 tsp. baking powder
1 tsp. salt
2 tsp. paprika
1/2 tsp. pepper
1/3 c. sesame seeds
1/4 c. orange juice
honey

1. cook garlic and butter in 12 inch nonstick skillet over medium-low heat 1-2 minutes, stirring constantly. Just until garlic begins to turn brown. Stir in brown sugar until melted.
2. Combine baking powder, salt, paprika, and pepper in a shallow bowl. Drag chicken through mixture and place in skillet with garlic/butter/brown sugar mixture. Cook 3 to 5 minutes, turning over once, until browned.
   
3. Add orange juice. Cook over medium heat 8-10 minutes, turning once, until chicken is glazed and has clear juices. Drizzle honey and sprinkle sesame seeds over top of chicken. Simmer until sauce thickens and almost disappears. Watch carefully to prevent scorching. Allow to sit for a few minutes to cool.
4. Remove chicken from pan. Excellent served over brown rice or with fried rice.
   

I was a bit doubtful about this meal with my picky eaters, and while it was cooking it didn't smell the most promising, but I got rave reviews from the fam. It is definitely a do-over. I served it with steamed broccoli, rice, and steamed green beans.

Black Bean Burritos

This recipe came from the fabulous website What's in it for me? This Texas gal has a series she posts called What's cookin' good lookin' that I stalk regularly for good recipe ideas. Check it out!

We made this the other night. Trying to do more veggie dishes. This was pretty good, especially on sprouted tortillas and grilled (wrapped in tin foil). Pretty tasty. This recipe didn't make enough for the whole fam and I ended up making a second batch. Doesn't it look beautiful? I also left out the corn to lower the glycemic factor.

Black Bean Burritos

1 can black beans drained

¾ can corn drained

1 small zucchini chopped

3 roma tomatoes chopped

1 stalk green onions chopped

1/3 cup vegetable oil (I used melted butter since all except coconut oil become toxic when heated)

juice from 3 limes

salt to taste

Marinate together for a few hours. Place a large spoonful of veggies (Drain out the juice. I use a sloted spoon.) on burrito shell and top with mozzarella cheese. Close with toothpick (we wrapped them in tin foil). BBQ or grill under the broiler until lightly browned on both sides.