Vegetable Fried Rice

3 T oil
1 onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
2 c. cooked brown rice
1/2 c. green peas
1 carrot, pelled and chopped finely
3 large eggs
3 T Braggs amino acid

1.  Heat 2 T of oil in wok or large pan over medium-high heat.  Add the onion, pepper, and garlic.  Cook, stirring constantly, until softened, about 3 minutes.
2.  Add rice, peas, and carrot.  Cook, stirring constantly, until vegtables are tender, about 4 minutes.
3.  Push the cooked ingredients to the edge of the wok.  Add the rmaining 1 T oil to the center of the wok.  Pour in the eggs and stir until scrambled.  Slowly stir in the rice mixture until blended.
4.  Add Braggs.  Cook, stirring constnatly, until well blende, about 1 minutes.  Serve hot.

Strawberry cupcakes

2/3 c. whole fresh or frozen strawberries, thawed
1 1/2 c. ww flour or GF flour
1 tsp baking powder
1/4 tsp coarse salt
1/4 c. coconut or almond milk
1 tsp. vanilla
1/2 c butter, room temperature
1 c. agave or sugar
2 large egg, room temp

1. Preheat oven to 350 degrees.  Line a 12 cup muffin tin with cupcake liners, or 24-cyo mini muffin tin.\
2.  Puree strawberries, to 1/3 c. of puree, if extra save for frosting
3.  In a medium bowl, whisk together flour, baking powder, and salt; set aside.  In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy.  Gradually add sugar and continue to beat until well combined and fluffy.  Reduce the mixer speed to medium an dslowly add eggs until just blended.
5.  With the mixer on low, slowly add half the flour mixture; mix until just blended.  Add the milk mixiture; mix until just blended.  Slowly add remaining flour mixture.
6.  Divide batter evenly among prepared muffin cups.  Cook 22-25 min for regular muffins or 10-12 min for mini muffins

Frosting:
1/2 c. whole frozen strawberries, thawed
1 c. butter, chilled and firm
pinch of salt
 3 1/2 c. powdered sugar
1/2 tsp vanilla

puree strawberries.  Beat together butter and salt until light and fluffy.  Add powdered sugar, beat well.  Add vanilla and strawberry puree until mixed.

Cranberry Pork Loin Roast

1 (2.5-3 lb) pork loin roast or rib roast
1 tsp ground ginger
1/2 tsp dried mustard
1/2 tsp salt
1/4 tsp pepper
2 T cornstarch
1 16 oz can cranberry sauce or 1 c. fresh cranberries, 1/2 c. each sugar and brown sugar
1/3 c. golden raisins
1 clove garlic, chopped
1/3 c. apple juice
1/2 small lemon, thinly sliced

Directions:
In a ziploc bag, put dry spices and cornstarch and add meat.  Shake to coat.  Put in slow cooker.  Add cranberry sauce.   Put in raisins and garlic.  Pour in juice, and top with lemon slices.  Cook on low for 8 hours.

Broccoli, Beans, Bacon, Rice

My kids love all these things seperate, but the adults usually mix them together

Broccoli, steamed with a little salt, or roasted in the oven with garlic and salt

Bacon

Beans, I use any kind of red bean, and saute it in a saucepan with olive oil and minced garlic, then add a little Braggs seasoning, and sometimes bacon bits

Rice, we love wild/brown rice blend made with chicken broth

toasted pine nuts

parmesean cheese

Put everything on the table and let everyone make their own creations

Quinoa salad with chicken and grapes

1 c. quinoa
2  c. water
3 1/4 tsp. salt, divided
2 tsp dijon mustard
2 T lime juice
1/2 tsp. cumin
1/2 tsp. pepper
6 T Olive oil
2 c. cooked, diced chicken
1 c. halved grapes
2 celery ribs, finely chopped
Rinse quinoa and put in boiling water and 1/4 tsp. salt.  Return to boil and simmer 15 min.  whisk sauce ingredients together and combine all ingredients.  Serve hot or cold

Peppermint Patties/ Raspberry Cremes

12 oz dark chocolate, ( I use chocoley chocolate)
1/2 tsp. peppermint oil (I used 1/4 tsp. of doterra peppermint oil)
1/2 tsp. vanilla
1 lb. powdered sugar
3 T soft butter
1/4 c. evaporated milk

1.  Mix all except chocolate
2.  Roll into 1 inch balls
3.  Place on a lined cookie sheet
4.  Refrigerate for 20 to 25 minutes
5.  Flatten with the bottom of glass jar or cup to about 1/4 of inch
6.  Refrigerate 30 more minutes
7.  Melt chocolate, and dip

These are my favorite candy, I love them

I made Raspberry Cremes using thing recipe, and just substituting raspberry flavor for the peppermint, they were delicious

Tomato, Basil, Chicken fresco in microwave

4 garlic cloves
2 c. grape tomatoes
3 c. uncooked pasta (I use GF pasta)
3 c. chicken broth
1/2 tsp. each of salt and pepper
1 1/4 c. fresh basil leaves, chopped
1 oz parmesan
2 c. chicken, cooked, chopped (I like to use chicken from a rotisseri chicken)

1.  I use my pampered chef deep covered baker, but you can use any pan that can go in the microwave with a lid.  In pan slice garlic and lay across bottom, and sprinkle tomotes over it evenly.  Cover and microwave for 4-5 min, stir after 2 min. 
2.  Add pasta, broth, salt and pepper.  Return baker to microwave and cook 16-18 more minutes.  Stir after 10 min.  Add Basil, cheese, and chicken and cook 2 more minutes.  stir and serve