Veggie Fried Brown Rice

1 Cup cooked brown rice
2 Tbsp butter or margerine
1 Tbsp minced garlic
1/8 Cup soy sauce
Handful of sliced baby bella mushrooms
Handful of frozen peas
Small handful shredded carrots
1 Large green onion chopped
2 eggs
Ginger powder
Salt and pepper

While your rice is being steamed, chop all of your vegetables and start melting butter with garlic and a dash of ginger powder in a large nonstick skillet. Add mushrooms and peas when the butter is about halfway melted down and cook 5 minutes on medium heat. Spoon those ingredients to the side of the skillet, whip your eggs and scramble in the pan. When they are nearly cooked add carrots to the vegetable mixture and add onions to the eggs. When they are fluffy mix all ingredients together and add rice stirring thoroughly mixing in soy sauce. Add small amount of salt and a generous amount of pepper and serve!

Turkey Burger w/ Guac on a Bed of Lettuce

1/4 lb. ground turkey
1 tsp minced garlic
salt & pepper
seasoning salt
1/2 avocado
1 tbsp fresh salsa
1/4 lemon juiced
1 tbsp finely chopped white onion
1 slice vine tomato
1 slice sharp cheddar cheese
1/2 C shredded lettuce

Mix your garlic in with the ground turkey and flatten into a burger patty then season with salt, pepper and seasoning salt. Heat skillet on medium and spray with non-stick cooking spray. In bowl mix avocado, salsa, lemon juice, onion and salt. Cook your burger on medium heat about 5 minutes on each side until lightly browned, then add the cheese until melted. Place cooked patty on your shredded lettuce and top with guacamole and tomato slice. Who needs a bun?

Salmon w/ basil dill butter and Sauteed Veggies

1 salmon filet
1 tbsp butter
1 tsp crushed dill
1 tsp crushed basil
garlic salt
salt & pepper
lemon pepper
1/2 zuchini sliced and quartered
1/8 cup sliced baby bella mushrooms
1 very small red bell pepper sliced length-wise
1 very small yellow bell pepper sliced length-wise
1 Tbsp olive oil

Heat oven to 400* . Melt butter and add basil, dill and sprinkle of garlic salt. Place mixture in freezer. Cut veggies and set aside. Put oil in small skillet and turn on medium heat. On baking dish set thawed salmon and put frozen butter mixture on top. Bake 15 min. Meanwhile sautee vegetables until golden, adding lemon pepper, garlic salt, salt and pepper. Serve with brown rice or spinach salad w/ bleu cheese!

Tuna Curry and Sesame Ginger Salad

1 pkg Chicken of the Sea lemon pepper tuna
2 bars Golden Curry bullion
2 1/2 C water
3 Tbsp vegetable oil
1/4 C finely chopped onion
1/4 C sliced mushrooms
1/4 C diced red and yellow bell pepper
1 C cooked brown rice
garlic salt
1 head romaine lettuce
1 vine tomato
1/4 large cucumber sliced
1/8 C shredded carrots
1/8 C chopped cilantro
Sesame Ginger Salad Dressing

Curry Sauce:
In saucepan heat water to boiling adding onion, 2 tbsp oil, and bullion, remove from heat.
Main dish:
In skillet heat 1 tbsp oil adding mushrooms, bell pepper and tuna. Sprinkle with garlic salt and sautee until lightly browned.
Salad:
In separate bowl add chopped lettuce, tomato, cucumber, carrots, cilantro and Sesame Ginger dressing and set aside.
Finishing touch:
In larger bowl combine rice, your curry sauce, tuna, mushrooms and peppers with brown rice, sprinkle remaining cilantro as garnish and serve!

Portabello Mushroom "Pizzas"

4 portabello mushrooms
1 Tbsp olive oil
2 Tbsp goat cheese
2 Tbsp basil pesto
1 diced roma tomato

Slice stem off mushrooms and scrape the dark part out of the inside. Rub the olive oil on both sides and broil 5 minutes on each side. Set the mushrooms round side down and fill with a mixture of pesto and goat cheese and broil another 5 minutes until cheese melts. Remove from heat and garnish with tomato. Fun appetizer for a dinner party!

Summer Slaw

2 BBQ'd corn cobbs
2 heirloom tomatoes sliced
1 cup shredded cabbage
1/4 cup chopped cilantro
1 cup chopped cauliflower
1 anaheim chili finely diced
10 green olives halved
1/2 cucumber chopped
1/2 avocado
few slices of red onion
1 diced green onion
1/2 cup red wine vinegar
1/2 lemon juice
splash olive oil
salt and pepper

Heat BBQ to medium heat and cook corn 20 minutes either in foil or still in it's husk. Meanwhile cut all of your veggies and mix into a bowl. When corn is done cut it off of the cob into the mixture, add your dressing and salt and pepper to taste. Bet you can't guess what restaurant gave me the idea for this one?!!

Tenderloin Steaks w/ Gorgonzola Butter

4 beef tenderloin steaks
1 red onion sliced
3/4 cup red wine
2 Tbsp vegetable oil
1/4 cup crumbled gorgonzola
1/4 cup butter

Marinate steaks for 30 minutes in wine and oil mixture. BBQ for 18 minutes on low heat turning only once. Grill onions for 3 minutes on each side. Melt butter and add gorgonzola, then pour over steaks and top with the grilled onions. Fabulous!

Mom's Famous 8 Layer Salad

1 head iceburg lettuce
2 tomatoes off the vine
1 carton sliced white mushrooms
1 bag frozen peas
1 cup light sour cream
1 cup light mayo
1 small bag jack cheese
generous sprinkling of bacon bits
2 diced green onions

Cut up veggies and layer up starting from the first ingredient and working your way to the end of the list mixing the mayo and sour cream ahead of time. This is always my go-to salad when a potluck is in order, and it is always a crowd pleaser!