Kielbasa Breakfast Fried Rice

Kielbasa Breakfast Fried Rice
Inspired by Lynn’s Kitchen Adventures
Makes 4 Servings

1 tsp + 1 tbsp olive oil
4 eggs
4 tablespoons soy sauce
8 oz. Jennie-o Lean Turkey Kielbasa cut into coins
90 grams (1/2 cup/2 servings) Trader Joe’s Jasmine rice cooked, boxed and refrigerated for at least 4 hours)
2 tablespoons rice vinegar

Mix together 2 tablespoons of soy sauce with the eggs and beat well. Heat 1 tsp of oil in a large skillet over medium heat. Add egg mixture to pan. Swirl and scrape egg to cook until almost solid; err on the side of not done because you will be adding this back to the pan later. Remove soft eggs from pan and set aside on a plate. Return pan to stove. Add 1 tbsp oil. Add rice and cook for 4 minutes, stirring constantly, until rice is starting to lightly brown. Add remaining 2 tbsp soy sauce and the rice vinegar. Stir for 1 minute. Then add egg back to the pan along with the meat. Cook for 4-5 minutes until meat is heated through.

Nutritional Information: 310 calories, 59 carbs, 13 fat grams and 18 protein grams.

Review: WOW. I was nervous about using on 2 servings of rice for 4 servings. I was concerned about using rice vinegar, as opposed to my normal stand-bys of garlic, ginger, onions and hot chile sauce. I was wrong - this was fabulous! Loved the consistency, how far the oil went to make it feel authentic, the spiciness of the kielbasa - forget just breakfast, this would work for any meal! It was ready in under 20, BUT that's only if you have rice already made (which we did) - so you would definitely have to plan ahead with this one so I won't be adding it to my quick recipes list because of that. However, if you have leftover rice you can make this in 15 minutes for sure!

Spicy Beef Lo Mein

Spicy Beef Lo Mein
Makes 4 Servings
Recipe adapted from Cooking Light

8 ounces uncooked wide rice sticks
1 tbsp canola oil
1 cup thinly sliced green onions
12 oz. top sirloin steak, diced
4 oz. sliced mushrooms
2 tsp minced garlic
1-2 oz. spinach, diced
2 tbsp rice vinegar
1 tbsp fresh lime juice
3 tbsp lower-sodium soy sauce
1 tsp fresh ginger, jarred
1 tbsp Sriracha
1 tbsp dark sesame oil
1/4 tsp salt
2 tsp sesame seeds, toasted

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt. Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.

Nutritional Information: 437 calories, 50 carbs, 11 fat grams and 32 protein grams.

Review: Spicy is right! That word wasn't in the original title but I felt I had to add it -the sriracha went a long way! (easily reduce to take out some heat). This was my first time cooking with sirloin and I have to say, it was very easy and tasted great! The portion was just right and definitely tasted like something I'd order (well, I wouldn't order it because it would probably double the calories at a restaurant). Anyway, great recipe, a favorite for Austin and quick - put it together in less than 20 minutes from start to finish.

Spicy Orange Chicken

Spicy Orange Chicken
Recipe adapted from Cooking Light
Makes 4 Servings

1 pound chicken, diced
1 tbsp cornstarch
¼ cup orange juice
1 ½ tbsp soy sauce
1 ½ tbsp honey
1 tbsp rice wine vinegar
1 tbsp siracha
1 ½ tbsp canola oil
1 tbsp minced ginger
1 tbsp minced garlic
1/3 cup chopped green onions
4 servings basmati rice

Make rice per package instructions. Add chicken to medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside. Combine juice, soy sauce, honey, vinegar and siracha. Stir with a whisk and set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir fry for 30 seconds until fragrant. Add chicken and stir fry for 3 minutes. Add juice mixture and onions; cook 3 minutes, stirring frequently, until sauce thickens and chicken is no longer pink. Divide rice into 4 servings; divide chicken mixture into 4 servings and serve over rice.

Nutritional Information: 372 calories, 49 carbs, 7 fat grams and 30 protein grams.

Review: Yes - another Asian-inspired winner! The cornstarch made the chicken so thick and juicy - loved that addition, and the sauce got just thick enough to cover the rice and give each bite the sauce's unique flavor- which was citrusy and spicy. The siracha gave it the spice on the aftertaste rather than the front - it was great though, subtle but had a kick. If you're timid about spicy, just reduce the amount of siracha! I love this recipe and will absolutely make it again. I think it would taste great over an Asian salad too rather than rice!

Chicken Vindaloo

Chicken Vindaloo
Recipe adapted from a Cooking Light.com recipe
Makes 4 Servings

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp minced fresh ginger
1/4 cup rice vinegar
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cardamom
2 tsp chili paste
1/4 tsp ground cinnamon
1 tbsp minced garlic, jarred
4 tsp canola oil
1 cup diced onion
1 yellow bell pepper, cut into strips
1/2 cup fat-free, less-sodium chicken broth
3/4 tsp salt
1 tbsp cornstarch
2 tbsp water
1/4 cup chopped cilantro
1 cup basmati rice (dry)

Combine first 9 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally. Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides. Add broth and salt; simmer, uncovered, 12-15 minutes. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes until sauce thickens. Stir in cilantro. Divide rice into 4 servings (each 140 grams). Divide chicken mixture and serve over rice.

Nutritional Information: 375 calories, 48 carbs, 7 fat grams and 31 protein grams.

Review: AMAZING. I mean it -that cardamom work was absolutely worth it and yes, I think it helped make the recipe. This dish has SO much flavor, and even tasted better second day, which we didn't think was possible. It's strong, not spicy, and really had a lot of focus on ginger, which I happen to love. I will absolutely make this again! And next time, i'll toss in some red pepper too (it called for it but I didn't have it so yellow it was!). I seriously can't believe the stats on this dish - it had enough flavor and 'soupiness' to where i'd easily assume it had at least double the calories and fat!

Whole pan

Pasta Salad in Vinaigrette

Pasta Salad in Vinaigrette (on right)

For the Love of Cooking recipe

6 oz. rotini (or pasta of choice), cooked per instructions
Handful of cherry tomatoes, sliced in half
1 large cucumber, seeded & diced
1/4 sweet yellow onion, diced
1 orange bell pepper, diced
Feta cheese
Vinaigrette (recipe below)
Fresh basil, chopped
salt and pepper to taste

Cook pasta per instructions, drain and cool. Once the pasta has cooled, add the cherry tomato halves, cucumber, onion, bell pepper, feta cheese and basil then mix thoroughly. Slowly add the vinaigrette, salt and pepper. Taste and add more dressing as needed.

Vinaigrette:
½ cup canola oil
3 tbsp rice vinegar
1 tbsp red wine vinegar
2 cloves of garlic, minced
1 tsp spenda
Salt and pepper

Combine ingredients with a whisk. Let it sit overnight so flavors marinate together.

Pasta Salad in Vinaigrette - Side Dish

Pasta Salad in Vinaigrette

Makes 5 Servings

Recipe by For the Love of Cooking

6 oz. cooked rotini
Cherry tomatoes
Small cucumber, seeded & diced
¼ cup Yellow Onion
¼ cup Orange Bell Pepper
1 oz. Fat-free Feta Cheese
Salt and Pepper to taste
Vinaigrette: ¼ cup canola oil, 1.5 tbsp rice vinegar, ½ tbsp red wine vinegar, 2 cloves minced garlic, ½ packet of splenda and salt/pepper

Mix together all ingredients and mix together vinaigrette. One hour before serving add vinaigrette. Put in refrigerator for at least 1 hour before serving. Serve alongside chicken, shrimp or both (like me!).

Nutritional Information: 245 calories, 30 carbs, 12 fat grams and 6 protein grams.

Review: I love this dish of Pam's! I've served it at two parties and it's always gone over well! I have a larger dish of it on the blog as well that I make when I have more people (and it's not as calorie calculated!).

Spicy Sesame Noodles with Chicken

Adapted from For the Love of Cooking
Spicy Sesame Noodles with Chicken
Makes 4 Servings

3 tbsp seasoned rice vinegar
2 tbsp soy sauce
2 tbsp canola oil
1 tbsp sesame oil
½ tbsp of Sriracha chili sauce
½ tsp minced garlic
1 tsp minced ginger
8 oz. of spaghetti, cooked per instructions
16 oz. chicken, diced and cooked on nonstick spray with ½ tbsp soy sauce and ½ tsp minced garlic
1 cup red bell pepper, sliced
3-4 green onions, sliced
1 cup fresh cilantro, chopped
6-7 fresh basil leaves, cut in ribbons
sesame seeds, for garnish

Combine vinegar, soy sauce, canola oil, sesame oil, Sriracha sauce, garlic and ginger. Mix well and set aside for 30 minutes to allow flavors to mingle. Cook spaghetti per instructions. Cook chicken per instructions above until no longer pink. Drain noodles and return to pan along with now-cooked chicken, bell peppers, green onions and the sauce; toss until noodles, chicken and vegetables are evenly coated with sauce. Remove from stove then add the basil and cilantro and toss to combine. Serve immediately with sesame seeds for garnish.

Nutritional Information: 462 calories, 46 carbs, 14 fat grams and 38 protein grams.

Review: AMAZING. Loved the flavor, loved the bell pepper crunch, great spicy overall but not too overpowering - LOVED. It reheated well too, retaining it's flavor and not drying out the noodles. Everyone at work was like WOW - that smells amazing! :) Thanks, Pam, for another great recipe! You never fail me! :)