News Taffy

If you read my blogs long enough, you will quickly see that I eat lots of vegetables hardly anyone will touch anymore, like cabbage and Brussel sprouts. My kids eat them too and have learned to like them (or at least to tolerate them). I always think that people would like vegetables more if they were better prepared. It doesn't take much effort to make vegetables taste good and it doesn't take a glob of cheese either.

Since I've tried the 17 Day Diet, I've really upped my vegetable intake. I will be the first to admit that I didn't think I'd be satisfied longer and less hungry between meals, but it's true. I don't eat snacks as much now because I'm really not starving like I am when I eat too many carbs. 

So today I'm going to share one of my family's favorite dinner recipes that has plenty of vegetables and brown rice. Yes, there's cabbage in it and I think you'll find it very tasty prepared this way. Your dinner will go together in no time if you have some leftover meat like chicken or pork or even beef. Don't worry if you don't have all the ingredients; I mix and match the vegetables and meat all the time. Use your imagination and try different combinations. If you are vegetarian, leave out the meat or substitute tofu or beans for protein. 

Stir Fried Rice and Vegetables

INGREDIENTS
*2 cups of chopped or shredded cooked meat
*1 small head of cabbage, chopped
*1 onion, chopped
*1 cup sliced carrots
*8 oz. sliced mushrooms
*1/2 sliced bell pepper
*3 cups cooked rice, white or brown
*3 or 4 eggs, beaten
*4 Tbsp. olive oil
*Soy sauce and black pepper to taste.

DIRECTIONS
Put 2 Tbsp. oil in a large skillet and heat to medium high heat. Add the cabbage, onion, carrots, mushrooms and bell pepper. Saute till cabbage and onion are starting to brown, stirring frequently. Add the chopped meat and turn heat to low. In a separate skillet, heat remaining 2 Tbsp. olive oil over medium high heat. Add rice and pour eggs over it. Stirring frequently, cook rice and eggs till eggs are set. Season both skillets with pepper and a few dashes of soy sauce. Serve meat and vegetable mixture over rice or stir both together before serving. Makes 4 large servings.

I always use reduced sodium soy sauce and use it sparingly since it is so highin sodium. I also don't add any more salt to the dish. The cabbage adds volume to this dish and plenty of needed fiber, iron and vitamin C while being really low in calories. This is a win win situation if ever I saw one!

Until next week,
Lisa