Month Recap

Ohhh, February. Valentine’s Day has come and gone. Brunch with the girls and steak and lobster tails for dinner with my two true Valentines.

And then nothing's as romantic as Bob Odenkirk in some "Better Call Saul" to round out the weekend.

I’m 34 weeks along now and as much as I hate the term “nesting,” I think I’m doing it. On my radar now is cooking meals in bulk to freeze for later. One such awesomely freezable meal is “fried” rice. Though, in order to freeze it, you have to not hoover down all the leftovers right away like we did.

"Fried" Rice

3 cups instant brown rice

16 oz boneless skinless chicken tenderloins, diced into ½ in cubes

16 oz extra firm tofu, diced into ~1/4-1/2 in cubes (could omit either tofu or chicken and double up)

1 large sweet onion, diced

2 cups raw carrots, sliced thinly into coins

3 large eggs + 3 tablespoons milk, lightly whisked with fork

3 tablespoons sesame oil

3 tablespoons sesame seeds

1/3 cup lite soy sauce

1.5 cups frozen green peas

2/3 cup chopped green onions

½ teaspoon minced garlic

½ teaspoon powdered ginger

Pepper to taste

Cook rice according to package directions. Set aside (in a really really large bowl) and cover to keep warm. In a large shallow pan over medium heat, cook scrambled eggs. Add to rice bowl. Wipe down pan, add sesame oil. Cook chicken for 5 minutes, Turn over. Add carrots and onions. Continue to cook for another 5 minutes. Add tofu, garlic, ginger, green onions, peas, and sesame seeds. Cover and reduce heat to low. Let cook for a few minutes. Add soy sauce. Add mixture to rice. Add pepper to taste.

This will make 8 servings. Per serving: 330 calories, 34 g carbs, 10 g fat, 26 g protein, 2.5 g fiber. Compare this with chain restaurant versions that pack nearly 600 calories per comparable serving.