Crazypotato98’s Teppanyaki

A variation using green beans instead of zucchini

Crazypotato98’s Teppanyaki is a Japanese-style mixture of  meat and veggies, best served with brown rice. Use the veggies and meat you have and create your very own Teppanyaki!

The nutrition facts for 4 servings were analyzed by Calorie Count!

Teppanyaki

Ingredients:

1/4 cup soy sauce

3 tbsp honey

2 tbsp balsamic vinegar

1 1/2 tsp garlic powder

1 1/2 tsp ginger, ground

1/2 pound skirt steak

8 oz carrot, sliced into long flat strips

8 oz {chayote or other squash, sliced into long flat strips}

8 oz zucchini, sliced into long flat strips

1 tbsp salt

4  sprays cooking spray

Directions:

Mix the soy sauce, honey, vinegar, garlic powder, and ginger together in a small bowl. Set aside.

On a grill, a comal or a frying pan, add steak and sprinkle with salt. Cook until no longer pink and set aside.

In a large frying pan or a wok (or a grill if desired, with foil so that the veggies don't fall through), coat with cooking spray and add carrot and chayote squash. Sprinkle with salt and saute with cooking spray for about six minutes, turning halfway through. I sprayed cooking spray on top of the veggies before I turned them.

Add zucchini, sprinkle with salt and saute for about another six minutes, turning halfway through.

You may drizzle some of the sauce into the pan with the veggies when they are nearly cooked, or you may reserve it simply as a dipping sauce.

In a large bowl, you may combine crisp-tender veggies with steak strips and drizzle some of the sauce on top, tossing so that the coating is even. Or you may simply serve steak and veggies separately and dip in the sauce.

Best served over brown rice.

Crazypotato98’s Saffron Chicken and Brown Rice

The bell peppers mix beautifully with the delicate flavors of saffron to create a unique dish your family will love. The nutrition facts were designed at Calorie Count.

Saffron threads

Saffron Chicken and Brown Rice

Ingredients:

2 chicken thighs, skin removed

2 tsp white pepper

1 red bell pepper, chopped, seeded

1 yellow bell pepper, chopped, seeded

¼ onion, minced

1 clove garlic, minced

1 tsp saffron

0.21 oz {2 cubes Knorr chicken bouillon}

1 cup brown rice

4 cups water

Directions:

Remove skin from chicken. Brown about 5 minutes per side in a skillet or wide cooking pot (you can use cooking spray so that it will not stick). Remove chicken and keep warm.

In the same pan or pot that you used to brown the chicken (in the chicken drippings), saute the onion, garlic and bell peppers until soft. Add bouillon, water, brown rice and saffron. Add browned chicken and cover pot or skillet. Heat until boiling, then simmer for at least one hour or until chicken falls off the bone and rice is completely cooked.

Serve warm.

Janice's Vegetarian Beans and Rice

A delicious and colorful celebration of vegetables in a one dish meal.

The nutrition facts are at Calorie Count!

Vegetarian Beans and Rice

Ingredients:

1 cup long grain rice

Veggie stock

2 t olive oil

1 medium onion, chopped

1 stalk celery, chopped

1 medium sweet red pepper, chopped

4 garlic cloves, minced

1/2 cup corn, canned, frozen or fresh

1 jalapeno or serrano pepper

1 teaspoon dried basil

2 t cumin

1/4 teaspoon pepper

1 cup salsa (your favorite brand and heat level)

1 (15 ounce) can black beans, rinsed and drained

1 teaspoon red wine vinegar

Optional for Non-Vegans:

1/4 cup shredded Cheddar cheese

Optional for Bean Lovers: 

Add two cans of beans and increase the salsa and seasonings.

Directions:

Cook the rice per package directions but use veggie stock instead of water.

When the rice is done and resting with the lid on, place a large non-stick skillet over medium heat and saute the onion, celery, and red pepper in the olive oil until softened.

Add garlic and saute two minutes. Add the corn, jalapeno, and other seasonings and simmer five minutes.

Add the salsa, then the beans and vinegar and stir.

Stir in the rice and heat together. Add more salsa if it seems too dry. Taste and adjust seasonings.

Like it hot? Add more chopped jalapenos or hot red pepper flakes.

Janice's Basic Wild Rice Stuffing

This is a very simple and extremely basic recipe that you need to tweak to include nutritious things that you love to eat - suggestions for add ins or swap outs: almonds, pecans, mushrooms, currents, apple, celery, dried cranberries, persimmon, change the rice to any kind you prefer or try an exotic blend for terrific visual appeal.

The nutrition facts are at Calorie Count, but if you use "mix-ins" remember to count those calories too. It's easy to make a "new recipe" at Calorie Count and know how to count each serving!

If you cut this in half, it's the perfect amount for stuffing a chicken...or an acorn squash...or some bell peppers!

Basic Wild Rice Stuffing

Ingredients for eight 1/2 cup servings: