Easy Ramen Stir Fry

This Ramen Stir Fry is an easy, inexpensive, and flavorful dish that’s perfect for a quick weeknight meal. Hoisin sauce, sesame oil, ginger and garlic combine in a sauce that will elevate your humble ramen noodle stir fry to new heights of deliciousness! 

A couple packs of ramen noodles can usually be found for 50 cents or less, and will be enough for a tasty side dish to feed a family or a simple lunch for two. Add in leftover baked chicken breasts, grilled shrimp, or veggies to this easy and delicious noodle stir fry.

Ramen Stir Fry with veggies in a frying pan ready to serve

To Make Ramen Stir Fry

Here’s all you have to do for this quick and delicious meal:

  1. Discard the flavor packet and boil the noodles until slightly al dente and drain.
  2. Stir fry cabbage and other vegetables until tender crisp.
  3. Toss noodles with the cooked vegetables and sauce to coat, and serve.

adding sauce to an easy ramen stir fry

My Favorite Add Ins

Stir fry with ramen will accommodate just about any vegetable that is easy to sauté. I especially love it with sliced mushrooms, onions, julienned carrots, bean sprouts, broccoli florets and shredded bok choy or Napa cabbage.

Chopped peanuts will add some welcome texture, flavor and protein, without preventing vegetarians from enjoying this dish. Add in any leftover meats such as teriyaki chicken thighs. Sprinkle the finished dish with chopped fresh cilantro or green onion for extra taste and eye appeal.

Reheating Ramen Stir Fry

Ramen stir fry will keep tightly covered in the refrigerator for up to four days, or in the freezer for up to four months. Thaw first before reheating, covered, in the microwave. You can also reheat in the oven in a foil-covered oven safe dish or pan at 350°F for about 10 minutes or until steaming hot throughout.

More Easy Stir Frys

Easy Ramen Stir Fry

This ramen stir fry is an easy, cheap, and flavorful dish that's perfect for a quick weeknight meal.

Sauce

  • 1/4 cup hoisin sauce
  • 1/4 cup water
  • 1 tablespoon soy sauce (low sodium)
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • salt & black pepper to taste

Stir Fry

  • 6 ounces ramen noodles (2 packages (discard flavor packet))
  • 1 cup cabbage (sliced)
  • 2 teaspoons oil
  • 4 cups vegetables (sliced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon fresh ginger (grated)
  1. Whisk sauce ingredients in a small bowl. Set aside.
  2. Bring 4 cups water to a boil and stir in ramen. Cook 3 minutes and drain reserving 1 cup pasta water.
  3. Cook vegetables in a skillet until tender crisp, about 3-4 minutes. Add ginger and garlic and cook 1 minute more.
  4. Add sauce and simmer until thickened, about 3-5 minutes.
  5. Stir in noodles. Add pasta water a little at a time to reach desired consistency.

For vegetables I used bell peppers, carrots, snap peas and bean sprouts.

Ramen stir fry in a frying pan.
Ramen Stir Fry in a white bowl.
Top image - Ramen stir fry in a white bowl. Bottom image - ramen stir fry ingredients on a cutting board.

The Best Homemade Taco Seasoning

The perfect amount of spices come together in the homemade taco seasoning!  You will never buy taco seasoning from the store again!

It is taco time and we love everything taco related! Try this Taco Stuffed Peppers, Taco Pizza or Baked Chicken Tacos with this homemade taco seasoning.

homemade taco seasoning

Taco Seasoning

I have continued my healthy eating habits and goals that I made back in December.  Now don’t get me wrong.  I ate like a fat kid and got more ice cream cones than one should consume on our cruise, but I have tried to maintain a healthy diet back at home.

One of my favorite meals to make are turkey tacos.  I make a big batch at the beginning of the week and have them almost every day during the week.

Tacos are the best.  Seriously.

As I was making my weekly batch of turkey taco meat I reached into the cabinet to grab a seasoning packet.

There weren’t any there!  What would I ever do without unseasoned meat?  So I pulled out the computer and began my search for the perfect seasoning.

I had all of the spices in my cabinet.   It took only a minute to throw them all together.

The first recipe that I tried was a little to spicy for my liking.  So I tweaked it to my liking and found the perfect taco seasoning just for you.

It was amazing!  I can’t believe that I have never made my own taco seasoning before.

It is WAY better than the store bought packages and I know that your family will love it too!

spices for homemade taco seasoning

What you need to make taco seasoning

This is a great seasoning that you can add or subtract as much or as little of spices that you like. There is some added heat but that can also be minimized to your families liking.

  • Chili powder- for some added heat.
  • Garlic powder- a good balance and adds a brighter flavor.
  • Onion powder- this is a subtle onion flavor you will not want to skip even if you are not a fan of onions.
  • Dried oregano- brings in a spicy but sweet flavoring.
  • Paprika- has a smokey flavor and helps color the taco seasoning.
  • Ground cumin- lots of flavor with a little spice.
  • Salt and Black pepper- an added taste to finish the seasoning.

tacos with homemade taco seasoning

How to make Taco Seasoning

This is such a simple recipe and it all comes together quick and easy for you to make several taco dishes!

I use one recipe in one pound of ground turkey.

Recipe can easily be doubled and use more or less to taste.

Tip: I also like to add 1/2 cup of water to the meat and seasonings to make the meat more moist.

  • Mix spices together. Combine all the seasonings together in a bowl.
  • Store. Place In an airtight container.

tacos with homemade taco seasoning

 

How long does taco seasoning last?

This is the best part! Homemade taco seasoning will last up to 6 months.

Keep your taco seasoning stored in a cool, dry place in an airtight container and you will be set for life on this recipe!

Your tacos will be thanking you!

How to store taco seasoning

Mine always stay in an airtight container like a mason jar or OXO containers.

I like to double or even triple my homemade taco seasoning recipe just to have it always ready.

How much homemade taco seasoning equals one packet?

A standard store-bought packets of taco seasoning uses about 2 tablespoons of seasoning per pound of meat.

This homemade taco seasoning recipe makes more so you can have a few taco meals!

The great thing about making your own is you can add more or less seasoning depending on how much flavoring you are wanting.

Homemade Taco Seasoning

Want more taco recipes?! Try these ones!

Who doesn’t love a good taco! Here are some of my favorites listed here. For more taco recipes click here on tacos.

Best Taco Seasoning

The Best Homemade Taco Seasoning

The perfect amount of spices come together in the homemade taco seasoning! You will never buy from the store again!

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  1. Combine all seasonings together and store in an airtight container.
  2. I used one recipe in one pound of ground turkey. Recipe can easily be doubled and use more or less to taste. I also like to add 1/2 cup of water to the meat and seasonings to make the meat more moist.

Want to make this even easier? Here are a few products that I LOVE:

•The Recipe Critic Whisk
•The Recipe Critic Apron
•Cuisinart Stainless Steel Chopper

Cajun Shrimp and Sausage Vegetable Skillet

Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies.  This makes a great low carb meal and is also great for meal prep! 

Make this skillet in a variety of ways! If you love the mixture of cajun, shrimp and vegetables try this Cajun shrimp and sausage veggie skewers, cajun shrimp and sausage vegetable sheet pan or cajun shrimp and sausage vegetable foil packet.

Cajun Shrimp and Sausage Vegetable Skillet

Cajun Shrimp and Sausage Vegetable Skillet

Summertime and getting into a swimsuit reminds me that I have got baby weight to lose.

Now that our sweet girl is six weeks old, I can focus on myself now.  Working out and eating better to lose the extra pounds.

I was a lot more careful with this last pregnancy gaining weight, so I don’t have a ton to lose.  But I can’t wait to start feeling better about myself and fitting in my pre-pregnancy jeans again.

I love creating easy meals that are healthy and full of flavor.  Since I don’t have a lot of time with a newborn, I love when I can create a meal that is ready in no time at all.

This one just happens to be ready in about 20 minutes!  This is a great family meal, but I actually used it for meal prep.

It is delicious served over some brown rice, or quinoa and the cajun flavor is my favorite.

What you need to make cajun shrimp and sausage skillet

Shrimp and sausage go so well together!

You can use pork or chicken sausage in this and I love how delicious it makes this meal.

Cajun seasoning is one of my all time favorites and packs in delicious spices and a little bit of heat.

It is perfect for adding flavor to this quick and easy meal.

  • Large shrimp- large or jumbo is best. Tail on and frozen.
  • Sausage- either pork or chicken tastes best.
  • Zucchini- medium size
  • Yellow squash- medium size
  • Asparagus- bunch
  • Red bell pepper
  • Salt and pepper
  • Olive oil
  • Cajun seasoning 

Shrimp: 

I prefer the larger of the shrimp so I have that added flavor and taste to go along with my fresh vegetables.

The most common types of shrimp found in markets are pink or white shrimp, both are great to use in this recipe.

Make sure to select a large shrimp, look for 16 to 20 count (or pieces) per pound. This will ensure that the shrimp does not overcook quickly when sauteed.

Large size shrimp also gives a nice two-bite piece for a heartier entree. Feel free to remove the tails to make it easier to eat.

Vegetables:

Garden fresh is the best way to make this skillet. It always tastes better fresh and you can’t go wrong mixing zucchini and squash together.

Asparagus and bell peppers add that crunchy texture

Seasoning:

Cajun seasoning has become my go-to spice it up seasoning. I love the flavor and how much it adds to a simple, basic meal.

You go from normal to BAM in one second when adding cajun seasoning.

Not only does it add great flavoring but it also shows in your cooking and you can see the colorful changes in the skillet.

Cajun seasoning is made up of paprika, cayenne pepper, garlic powder, onion powder, seasoning salt, oregano, and thyme.

Add some kick and flavoring with this cajun seasoning.

Cajun Shrimp and Sausage Vegetable Skillet 2

How do you make cajun shrimp and sausage skillet?

I included my favorite summer veggies.

Zucchini, yellow squash, asparagus, and red bell pepper.

It makes it a complete meal in one.  This is the perfect flavorful meal and helps you stay on track.

It is such a delicious and easy low carb option and I don’t get sick of eating it throughout the week!

If you are looking for a healthy and flavorful meal that is so incredibly easy, be sure to give this one a try!

  1. Combine: Start by adding the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper in a large bowl.
  2. Add: Next, add olive oil and cajun seasoning and toss until coated.
  3. Add: Then add step 1 and 2 to a large skillet and turn to medium high heat.
  4. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
  5. Server Immediately: Garnish with fresh parsley if desired.

Cajun Shrimp and Sausage Vegetable Skillet 3

 

What to serve with cajun shrimp and sausage

Tips about sausage

This is a perfect 30 minute, one-pan meal! Even better, the clean up is a breeze! Less dishes to do equals more time with family around the dinner table!

  1. Frozen shrimp can also be used, run them under cool water until the ice melts, or defrost them the night before and drain well.
  2. If you are not a fan of shrimp or sausage. You can substitute it for chicken or tofu.
  3. This is best served immediately after being made.

Are you a cajun fan?! Here are more cajun friendly meals:

Cajun Shrimp and Sausage Vegetable Skillet 4

Cajun Shrimp and Sausage Vegetable Skillet

Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies. This makes a great low carb meal and is also great for meal prep!

  • 1 pound large shrimp (peeled and deveined)
  • 14 ounce pork or chicken sausage (sliced)
  • 2 medium sized zucchini (sliced)
  • 2 medium sized yellow squash (sliced)
  • 1/2 bunch asparagus (sliced into thirds)
  • 2 red bell pepper (chopped into chunks)
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons Cajun Seasoning
  1. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.

  2. Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.

  3. Garnish with fresh parsley if desired and serve immediately.

[b]Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE: Cast Iron Skillet
•Utopia Kitchen Cooking Knives
•The Recipe Critic Apron

 

 

Avocado, Tomato and Cucumber Arugula Salad

Avocado, Tomato and Cucumber Arugula Salad is fresh, delicious and light and packed with amazing flavor!  Tossed in a tangy lemon glaze and topped with feta cheese, you won’t be able to get enough!

Fresh garden ingredients and summertime happiness all in one bowl! If you love salads try this Italian Avocado Cucumber Tomato Salad, Chilled Cucumber Tomato Salad, Farro Caprese Salad or Creamy Cucumber Salad.

Avocado, Tomato and Cucumber Arugula Salad

Avocado, Tomato and Cucumber Arugula Salad

I am happy to report that I survived the move this weekend.  Whoa.  Moving is the most exhausting thing in the world.  And as the years go by you just keep collecting stuff.  And then your kids collect stuff.  And your house is borderline hoarders because you get so attached to the weirdest things.

I finally got to the point where I just had to get rid of it!  Even after the movers come you are left with all of this little stuff and nick nacks that you just don’t know what to do with.   So many trips are made after the move just to take all of the stuff you didn’t know what to do with before to the new house.

But we are so excited to be in our new house!  It is so amazing to finally be in a place to call our own.

It is so hot right now.  And moving in it is so much worse!   I don’t even have much of an appetite in the summer because it is so bad and all I crave are salads, popsicles, and no bake treats.

Avocado, Tomato and Cucumber Arugula Salad

What you need to make arugula salad:

LOVED this quick and easy salad.  I could have eaten the whole entire thing by myself.  I love fresh avocados but when you mix it in a salad with fresh tomatoes and cucumbers it is incredible.

  • Avocados: cut into chunks
  • English cucumbers: leave it unpeeled and chopped into pieces
  • Roma Tomatoes: cut into chunks
  • Red onion: cut into slices
  • Argula: Mixed greens also works well
  • Olive Oil
  • Lemon Juice: best to use a squeeze of a lemon
  • Salt and pepper
  • Feta Cheese

Avocado, Tomato and Cucumber Arugula Salad ingredients

How do you make Arugula salad?

  • Mix: In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss together.
  • Whisk: In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.
  • Serve with crumbled feta cheese.

I loved the addition of the feta cheese.  I always sprinkle everything with a little feta because it is so good.  This salad is so simple but packed with so much flavor.  It makes a light and healthy dinner that you guys are going to love!

Avocado, Tomato and Cucumber Arugula Salad

What is arugula?

Arugula offers an herbaceous, peppery flavor with hints of nuts and mustard. Leaves allowed to mature too long on the arugula plant will become bitter in taste.

Avocado, Tomato and Cucumber Arugula Salad

Is arugula healthy for you?

  • Cancer Fighting Power food
  • Hydrating Leafy Green
  • Good for Bone Health
  • Helps Reduce Inflammation in the Body
  • Cleanses and Detoxifies the Body
  • Protects the Aging Brain From Cognitive Decline

Avocado, Tomato and Cucumber Arugula ingredients in a bowl

Can you make this salad ahead?

Yes! I love an easy salad that can be made ahead of time. This does well sitting in a refrigerator for about 4 hours ahead of time. Since everything is so fresh it is hard to leave any longer.

The avocados will begin to turn brown and mushy. Tomatoes will become soggy. Which in turn will lead to a dreadful and unpleasant looking salad.

Presentation and flavor is key to eating healthy and successfully!

Avocado, Tomato and Cucumber Arugula Salad

Varieties when making arugula salad:

  • Cheese: goat cheese or shaved parmesan instead of, or in addition to the feta cheese.
  • Vegetables: carrots, broccoli, or cauliflower
  • Nuts: pecans, walnuts or almonds
  • Salad: mixed greens or spinach salad tastes good too.

Avocado, Tomato and Cucumber Arugula Salad

Looking for more salad recipes?! Here are my faves!

Avocado, Tomato and Cucumber Arugula Salad

 

Avocado, Tomato and Cucumber Arugula Salad

Avocado, Tomato and Cucumber Arugula Salad is fresh, delicious and light and packed with amazing flavor! Tossed in a tangy lemon glaze and topped with feta cheese, you won't be able to get enough!

  • 2 avocados (diced)
  • 1 english cucumber (sliced)
  • 3 roma tomatoes (diced)
  • 1/4 cup red onion (sliced)
  • 1 cup arugula
  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • salt and pepper
  • 1/4 cup feta cheese
  1. In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss.
  2. In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.
  3. Serve with crumbled feta cheese.

Southwest Chickpea Salad

Southwest Chickpea Salad is a delicious and fresh chick pea salad filled so many delicious flavors and textures!  This salad is fresh and healthy and easy to make!

Party in your mouth with so many fresh and full of life flavors! Needing some healthy salads to finish you off this summer?! Try this Pasta Cobb Salad, Blackened Chicken Avocado Power Bowls or Berry Quinoa and Kale Salad.

southwest chickpea salad

Southwest Chickpea Salad

Oh man.  Life lately.  Just when you think that life is going to slow down a big change happens to make your life busy again.  We are getting ready to close on a new house in a couple of weeks and will start the moving process.  Again.

We move so much that I should just leave everything in boxes.  But this time it is kind of exciting because we will finally own a home.

My husband has been finishing school and we have just been renting and moving from place to place.  So it is exciting and nerve wracking to become first time home owners.

On top of getting ready to move we are surviving the last month of school.  I don’t know about you guys but the last month of school is hard!  It is funny how I would wake up with my boys every day and pack them a lunch and walk them to school.  Now my son wakes himself up to an alarm and gets him and his brother ready. I am ready for summer!

How to make Southwest Chickpea Salad

  • Combine. In a large bowl mix together black beans, chickpeas, corn, tomatoes, avocado, and olives.
  • Whisk. In a small bowl blend your lime juice, olive oil, cumin, chili powder, salt and cilantro until creamy.
  • Add. Combine all ingredients to the salad and toss ingredients until combined, Garnish with feta cheese if you would like a little extra softness.

southwest chickpea salad ingredients in a bowl

When life gets so busy I love making easy, fresh and delicious recipes.  I am seriously in love with chick peas lately and this salad is full of so many delicious ingredients.  Black beans, tomatoes, corn, olives, avocado and cilantro.  It is fresh, easy and full of flavor!

You guys are going to love all of the flavors and spices in this Southwest Chickpea Salad!  You are going to love how fresh and healthy it is and it is perfect for upcoming potlucks and picnics.  It is vibrant and full of color and flavor and I know that it will be a hit wherever it goes.

Can you make this ahead of time?

Yes! I love to make this salad ahead of time and meal prep it for the week. It is light and tasty and so simple to make.

How long does chickpea salad last?

This salad is great stored in the refrigerator in an airtight container for about 5 days. Perfect for meal prepping or just enjoying with friends for lunch! I love all the garden fresh flavors along with these chickpeas!

Who loves fresh salad?! Here are more to try!

southwest chickpea salad

Southwest Chickpea Salad

Southwest Chickpea Salad is a delicious and fresh chick pea salad filled so many delicious flavors and textures!  This salad is fresh and healthy and easy to make!

  • 15 ounce can black beans (rinsed & drained)
  • 15 ounce can chickpeas (rinsed & drained)
  • 15 ounce can corn
  • 1 pint cherry tomatoes (chopped in half)
  • 2 medium avocado (diced)
  • 1 small can of diced olives
  • Juice of one lime
  • 2 tablespoons extra virgin olive oil
  • 1 tsp cumin
  • ¼ tsp chili powder
  • ¼ tsp salt
  • 1/4 cup cilantro (chopped)
  • 1/4 cup feta cheese for garnish (optional)
  1. In a large bowl combine black beans, chickpeas, corn, tomatoes, avocado, and olives.

  2. In a small bowl whisk the lime juice, olive oil, cumin, chili powder, salt and cilantro.

  3. Add to the salad and toss ingredients until combined, Garnish with feta cheese.

 

Easy Fried Rice

Fried Rice is a combination of long grained rice, mixture of warm peas, carrots and onions with scrambled eggs mixed all together! You will not be getting take out any longer! 

Have fried rice as an entree or a side dish when serving it! If you love fried rice try these variations of fried rice: Bacon Fried Rice, Shrimp Fried Rice, Ham Fried Rice or Chicken Fried Rice.

Easy fried rice

Easy Fried Rice

I have always loved fried rice.  I could probably eat an entire bowl.  The great thing about this recipe is that you can add whatever you would like!  I have added bacon, chicken, and ham.  It is the perfect fried rice base and they say the secret ingredient to get the authentic Chinese taste is sesame oil.  Whatever it may be it is fantastic!

I had my entire family over for chinese night.  It was a lot of work, but I wanted them to experience my famous sweet and sour chicken.  They absolutely loved it and agreed that it tasted straight from a restaurant.

I always serve this amazing fried rice with all of my Chinese dishes.  It is easy and goes perfectly as a side!

Ingredients in Fried Rice

  • White long grain rice- Day old and cold rice help to keep it from being mushy.
  • Small white onion  
  • Vegetables- Peas and Carrots.  You can also add in other veggies such as bell pepper, broccoli, cauliflower, asparagus, snow peas and cabbage.
  • Eggs
  • Sesame Oil 
  • Soy Sauce
  • Green Onions- Garnish with adding in sliced green onions right at the end! 

How to make Fried Rice

Preheat Skillet.  Turn your skillet to medium high heat and pour sesame oil into the bottom of your skillet and add the onion, peas and carrots.  Fry this until they are tender.

Slide the veggies to the side.  Pour the beaten eggs onto the other side.  Use a spatula to scramble the eggs.  Mix them together with the veggies.

Add the rice.   Combine it with the veggie and egg mixture.  Pour the soy sauce on top and stir until it is heated throughout.  Garnish with green onions.

Cooking easy fried rice

veggies and egg cooking

rice and veggie mixture

easy fried rice

Tips for making Fried Rice:

My Chinese sister in law gave me these awesome tips and recipe that I feel make it truly authentic. This is a tried and true family recipe that tastes even better than take out. We love have family gatherings and this is always a favorite recipe to use.

Here are some tips that will make this fried rice simple and easy for you to make. The great thing about this fried rice is made all in one pan. Less clean up for you and more time to sit and enjoy your fried rice as a family.

  1. Cold rice or day old rice is best.  This helps to prevent and keep the rice from sticking together and getting mushy.  It does not have to be cold, but it is best to have day old rice instead of fresh rice.
  2. Scramble the egg in the same pan.  To save on dishes you can just slide the veggies to one side and pour the egg in the other side.  Scramble the egg with a spatula and then combine with the vegetables.
  3. Use Jasmine or long grain rice.   Using a long grain rice will produce the best results and is most commonly used.
  4. Use Sesame oil. For the authentic flavor this is a MUST!  Sesame oil has distinctive nutty aroma that brings the flavors together in this dish.
  5. Soy sauce is your best friend. Little to a lot is all up to you. Don’t be afraid to go wild or stay true to the recipe. You will enjoy the extra flavoring soy sauce has to offer mixed with veggies and rice.
  6. Cook the veggies and egg in the same pan. This is my favorite trick to making this recipe all in one pan. As soon as the veggies are tender just slide them over to the side, pour the eggs onto the other side and scramble. It is as easy as that!

Fried Rice is great for leftovers!

  • Can you reheat Fried Rice?  Yes! This is an easy fried rice recipe that is great to double to have left overs for the following day. The best way to reheat fried rice is either on the stove top or in the microwave.  You don’t want to reheat fried rice more than once for best results.
  • Can you freeze Fried Rice?  Yes! It is best to place cooked fried rice in air tight containers or ziplock bags. When ready to reheat, the microwave is the best option.
  • How long does Fried Rice last?  After you cook fried rice, it is best to refrigerate in air tight containers.  If it is properly stored, fried rice will usually keep between 5-7 days in the refrigerator.

Is it healthy for you?

This Quinoa Fried Rice or even this Cauliflower “Fried Rice” are both healthier ways to make fried rice. Quinoa and cauliflower fried rice are perfect for making the dish low carb. You will get that same authentic and delicious Chinese flavor. Fried rice on average is about 333 calories in 1 cup. You better have 2!

What to serve with Fried Rice

 

 

easy fried rice

Here is a 1 minute video on how to make fried rice

 

Easy Fried rice

An easy and delicious fried rice that will go perfectly to any chinese dish!

  • 3 cups cooked rice *
  • 2 Tbs sesame oil
  • 1 small white onion (chopped)
  • 1 cup frozen peas and carrots (thawed)
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs (lightly beaten)
  • 2 Tbsp chopped green onions (optional)
  1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.

  2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

  3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

*Day old cold rice works best and prevents the rice from being mushy. 

Post Update 8/19

 

Marinated Vegetable Kabobs – grilled to perfection!

Marinated Vegetable Kabobs are delicious, and a great way to prepare vegetables. Veggie shish kabobs make any barbecue feel a little bit more like a celebration. Especially when marinated in a citrusy sauce giving the veggies just the right amount of flavor and zing!

Delight your dinner guests by serving grilled vegetable kabobs with grilled chicken or grilled pork chops. Try adding a delicious side of Caesar pasta salad for a meal they won’t soon forget!

Grilled Vegetable Kabobs on wood skewers on a tray

Best Veggies to Grill

Most vegetables, aside from leafy greens, can be skewered and served as vegetable kabobs. We find these ones hold their shape best and do well on the grill!

  • Tender: zucchini, yellow squash, mushrooms, eggplant
  • Flavor Packed: Quartered red onions, whole shallots, tomatoes
  • Crunchy: bell peppers, whole baby potatoes or carrot chunks (par-boiled)

Veggies marinating in a white casserole dish.

How to Make Kabobs

Making kabobs is rather simple, just pick your veggies, marinade them, and thread on a skewer.

Roll up those sleeves and start with a little prep work:

  1. Whisk together all the ingredients for the marinade.
  2. Slice vegetables into chunks, roughly the same size at the slices. Keep mushrooms, tomatoes and baby potatoes whole and unpeeled.
  3. If using, parboil potatoes and carrots until just soft enough for a fork to penetrate, then cool.
  4. Combine all the vegetables with the marinade and set aside for at least an hour, stirring to recoat the vegetables several times.

Two images showing marinade before and after being poured onto veggies.

Now for the easypart:

  1. While the vegetables are marinating, soak wooden skewers in water.
  2. When ready to grill, alternate veggies on skewers and grill on medium heat until softened and slightly charred.

The prettiest veggie skewers combine a variety of colors and flavors on one stick. The trick is to get everything on a single skewer to cook at a similar rate. You can overcome this problem by putting similar items on the same stick or remaining vigilant and ready to shift the kabobs around!

It will help if everything is brought to room temperature or even heated slightly before skewering.

Herb marinated veggie skewers stacked on a tray.

How Long to Soak Skewers

If using metal skewers don’t need to worry about this step. Wooden or bamboo skewers do need to be soaked for a minimum of 30 minutes, or even overnight to prevent them from burning up and the kabobs getting lost to the flames.

More Grilled Veggie Side Dishes

Marinated Grilled Vegetables Kabobs

Tender grilled veggies in an easy and flavorful marinade.

  • 8 cups vegetables (including onions, mushrooms, peppers, zucchini, potatoes*, cauliflower*, cherry tomatoes)

Marinade

  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic (minced)
  • 1 teaspoon basil, parsley & oregano (each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  1. If using wooden skewers, soak them in water for at least 30 minutes.

  2. Wash and chop all veggies into bite sized pieces.

  3. Combine all marinade ingredients in a large Ziplock bag. Add in veggies and allow to marinate 4 hours or as long as overnight, turning occasionally. (If you are pressed for time, you can just toss and let sit 15 minutes but longer is better).

  4. Thread the veggies onto skewers.

  5. Preheat grill to medium and grill skewers 10 minutes or until done.

*NOTE: If using veggies that take longer to cook such as potatoes or cauliflower, you can partially cook them and then cool them prior to marinating.

Grilled Veggie Skewers on a baking tray.
Grilled Veggie Skewers on a baking tray.
Top image - grilled veggie skewers on a baking tray. Bottom image - close up of uncooked veggie skewers.

Baked Zucchini Fries

Baked Zucchini Fries are crispy on the outside with a crunchy, seasoned crust and a tender zucchini inside. It is hard to stop after just one! 

Fries are a quick and easy appetizer or side dish! Try these Crispy Garlic Avocado Fries (Baked), Parmesan Herb Asparagus Fries with Creamy Greek Yogurt Ranch or Best Ever Baked Parmesan Garlic Potato Wedge for more vegetable fries that are just as addictive.

Baked zucchini fries with marinara sauce on the side

Baked Zucchini Fries

Oh zucchini season, how I love you!  There are so many great ways to use up zucchini.  I couldn’t wait to try these baked zucchini fries.

It is such a great and healthy alternative to french fries.  And you are able to use up some of the zucchini in the garden!

I wasn’t expecting these zucchini fries to be so amazing!  And the great thing is that I could have some and stay with in calories for my Hawaii trip.

They had a great crunch to the outside and they were cooked perfectly and soft on the inside like a french fry.  These were amazing dipped in marinara sauce but my boys loved them in ranch

How to make Baked Zucchini Fries

  • Fresh chopped parsley for garnish
  • Preheat oven to 425. Line a cookie sheet with aluminum foil and lightly spray with cooking spray. Set aside.
  • Start by cutting your zucchini. Cut off each end. Then cut the zucchini in half and then lengthwise. Set one piece on its end and cut it in half lengthwise. Cut that half in half. Cut that half in half. Stack the planks on top of each other and cut into strips. Lightly sprinkle with salt.
  • Combine panko crumbs, italian seasoning, and shredded parmesan cheese in a shallow pie dish. Add the flour in a zip lock bag and toss zucchini to coat.
  • Whisk the egg together and working in batches dip each zucchini strip into the egg and coat well in panko mixture.
  • Set on a the cookie sheet. Bake for 12-15 until lightly brown. Can be dipped in marinara sauce, ranch, or your favorite dipping sauce.

How do you slice zucchini fries?

Start by rinsing off the zucchini under cool water. Cut off the ends on each side of the zucchini, Cut the zucchini in half, lengthwise. Then slice it into 3 or 4 long strips. Repeat and cut into 2 thinner strips.

If they are too long, then cut those in half for the perfect length.

Do you peel zucchini before slicing it?

You do not need to peel zucchini before slicing it. I prefer to leave the skin on the zucchini for that added crispy texture.

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How do you make zucchini fries without panko crumbs?

I prefer panko crumbs or bread crumbs for these fries. Seasoning the zucchini fries to your liking without the crumbs will work too.

How do you make zucchini fries crispy?

  • Make sure to pat dry the zucchini when you are done rinsing it off.
  • The smaller the zucchini, the crispier it will get.
  • At the end of baking, switch to broiler and broil the zucchini for 1 to 2 minutes.
  • If you don’t have a broiler, pan fry the zucchini fries on top of the stove for a few minutes flipping and turning them.

How do you store baked zucchini fries?

These fries don’t last long at our house but there are occasion that we make extras with all our garden fresh zucchini. Once they have cooled off from baking, place in an airtight container or ziplock bag. Seal and place in the refrigerator for 2 to 3 days. Reheating when ready.

Can you freeze baked zucchini fries?

Yes! You can freeze your zucchini fries once they are baked. Wait for them to cool. Place them in an airtight container or ziplock baggie. Reheat when ready. You do not need to thaw the zucchini prior to reheating them.

Microwave: Place on a microwave safe plate and warm the zucchini 1 minute at a time.

Oven: Preheat oven to 425 degrees Fahrenheit. Place on a sprayed baking sheet and warm for 12-15 minutes or until cooked.


Baked zucchini fries up close

What sauce is good for dipping zucchini fries in?

  • Marinara Sauce
  • Creamy Honey Chipotle Dip
  • Ranch
  • Chipotle Ketchup
  • Cilantro Lime Ranch
  • Spicy Mayo

Looking for more Zucchini recipes?! Here you go!

dipping baked zucchini fries in marinara sauce

Baked Zucchini Fries


  • 3 small zucchini (or 2 large)
  • 1 cup panko crumbs
  • 2 Tbsp Italian Seasoning
  • 1/2 cup grated parmesan cheese
  • salt
  • 1/2 cup flour
  • 2 eggs
  • Fresh chopped parsley for garnish
  1. Fresh chopped parsley for garnish
  2. Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil and lightly spray with cooking spray. Set aside.

  3. Start by cutting your zucchini. Cut off each end. Then cut the zucchini in half and then lengthwise. Set one piece on its end and cut it in half lengthwise. Cut that half in half. Cut that half in half. Stack the planks on top of each other and cut into strips. Lightly sprinkle with salt.
  4. Combine panko crumbs, italian seasoning, and shredded parmesan cheese in a shallow pie dish. Add the flour in a zip lock bag and toss zucchini to coat.
  5. Whisk the egg together and working in batches dip each zucchini strip into the egg and coat well in panko mixture.
  6. Set on a the cookie sheet. Bake for 12-15 until lightly brown. Can be dipped in marinara sauce, ranch, or your favorite dipping sauce.

 

Black Bean and Corn Salad

Black Bean and Corn Salad is light and healthy. A perfect lunch, side dish or appetizer. Loaded with tons of flavor and fresh ingredients!

All the fresh ingredients you love! Summer Corn Salad, Chilled Cucumber Tomato Salad or Avocado Tomato and Cucumber Arugula Salad are great salads to enjoy this summertime!

black-bean-salad-chef-savvy

Black Bean and Corn Salad

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing a delicious Black Bean and Corn Salad! It takes less than 10 minutes to make and only requires a few ingredients.

Healthy, easy and loaded with tons of flavor. Corn, black beans, tomatoes, red onion, cilantro and avocado are tossed in lime juice and olive oil. Perfect as an appetizer, snack or as a side dish to fish or chicken. Serve with homemade tortilla chips or on tacos!

How do you make Black Bean and Corn Salad?

  • To make this festive Avocado Corn and Black Bean Salad simply add all of the ingredients to a medium bowl except for the avocado.
  • Toss to combine.
  • Cover and place in the refrigerator for at least 30 minutes to allow the flavors to develop.
  • When ready to serve add in avocado and toss gently making sure not to mash avocado. Serve immediately and enjoy!

Can you make Black Bean and Corn Salad ahead of time?

Yes! This is a great side dish or dip to make ahead of time. It will last about 2 to 3 days in the refrigerator. You will want to add the avocado when you are about to serve the salad.

Can you use fresh corn?

Yes! Fresh corn will taste just as great! Cook the corn on the cob on the stove top and cut off the corn kernels after it has turned a darker yellow.

corn-black-bean-salad-chef-savvy

 Looking for more black bean recipes? Try these! 

Black Bean and Corn Salad

Black Bean and Corn Salad is light and healthy. A perfect lunch, side dish or appetizer. Loaded with tons of flavor and fresh ingredients!

  • ½ cup canned black beans (drained and rinsed)
  • ½ cup frozen corn (thawed)
  • ½ cup tomatoes (quartered)
  • ¼ cup red onion (minced)
  • 2 tablespoons cilantro (chopped)
  • ½ teaspoon jalapenos (minced)
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1 whole avocado (medium dice)
  1. Add all of the ingredients to a medium bowl except for the avocado. Toss to combine and season with salt and pepper to taste.
  2. Refrigerate until ready to serve. (I like to make in advance and let the flavors develop.)
  3. When ready to serve add in avocado and toss gently. Serve immediately and enjoy!

Here are more Healthy Recipes to try from Chef Savvy!

healthy-recipes-chef-savvy

  1. Vegetarian Quinoa Chili
  2. Skinny Fettuccine Alfredo
  3. Whole Wheat Chocolate Chip Pancakes
  4. Peanut Butter Oatmeal Smoothie

Creamy Strawberry Broccoli Salad

Creamy Broccoli Salad is a delicious broccoli salad with fresh strawberries, almonds, and feta cheese.  The strawberries give the salad such a great and sweet taste and the creamy dressing on top is the best!

We love everything about strawberries in our home! Try these other strawberry salad recipes that your family will enjoy: Mouthwatering Strawberry Spinach Salad, Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing or Strawberry Cheesecake Salad.

Creamy Strawberry Broccoli Salad

Creamy Strawberry Broccoli Salad

I love that strawberries are coming into season.  I bought a big ‘ole thing at Costco last week and I was ready to put those babies to good use!  I especially love using fresh strawberries in salads.  They add such a sweet and yummy texture.

These strawberries in this broccoli salad were uh-mazing!  After I made this Broccoli Apple Salad I fell in love with fruit in broccoli salads.

I love how you are getting the best of both worlds with this salad.  Fruit and veggies packed inside! Then you add some diced red onions, almonds, and feta cheese.   Perfection!

A bowl of all the ingredients that is needed for the strawberry broccoli salad

Ingredients for Strawberry Broccoli Salad:

  • Fresh broccoli florets
  • Strawberries
  • Sliced Almonds
  • Feta Cheese
  • Diced Red Onion

How to make Strawberry Broccoli Salad?

  • In a large bowl combine broccoli, strawberries, sliced almonds, feta cheese, and red onion.
  • Add the dressing to the salad and toss to coat. Chill until ready to serve.

Bowl of Creamy Strawberry Broccoli Salad

This will instantly become a favorite with the first bite.  It is gorgeous with the fresh strawberries throughout and tastes incredible.  I use my favorite creamy dressing on all of my broccoli salads because it is the BEST!

It gets rave reviews every single time.  It is lightened up so you can still enjoy a flavorful and healthy salad that is sure to be a hit!

Ingredients for the Creamy Dressing:

  • Lite Mayonnaise
  • Low Fat Greek Yogurt
  • Lemon Juice
  • Sugar
  • Salt
  • Pepper
  • Poppyseeds

How do you make the Creamy Dressing?

  • To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt, pepper, and poppyseeds.
  • Add the dressing to the salad and toss to coat. Chill until ready to serve.

strawberry_broccoli_salad

 

 

Can you make this salad ahead of time?

Yes! This is a great salad to make ahead of time. Leave in the refrigerator for 1 to 2 days prior to serving. Keep cool and out of the heat when being served.

strawberry_broccoli_salad_2

Looking for more salads?! Here are a few!

Creamy Strawberry Broccoli Salad

A delicious broccoli salad with fresh strawberries, almonds, and feta cheese. The strawberries give the salad such a great and sweet taste and the creamy dressing on top is the best!

  • 4 cups fresh broccoli florets ((about 2 medium heads))
  • 1 pound strawberries (about 2 cups, sliced)
  • 1/4 cup sliced almonds
  • 1/4 cup feta cheese (crumbled)
  • ¼ cup diced red onion

Creamy dressing ingredients:

  • ½ cup lite mayonnaise
  • ½ cup low fat greek yogurt
  • 2 Tablespoons lemon juice
  • 1 Tablespoon sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 Tablespoon poppyseeds
  1. In a large bowl combine broccoli, strawberries, sliced almonds, feta cheese, and red onion.
  2. To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt, pepper, and poppyseeds.
  3. Add the dressing to the salad and toss to coat. Chill until ready to serve.