Rice Bowls (or Plates)

 Kristen shared this recipe/ method that was a real hit with her large family.  It is easy and very healthy.  We tried it and loved it.  The leftovers are delicious.  Honestly, the hardest part was dicing the sweet potatoes.

Vegetable, Chicken, and Rice Bowls

Chicken breast, cut up and marinated in Teriyaki sauce of choice

Rice, cooked

Riced Cauliflower, optional

Vegetables of choice: 

Diced Sweet Potato

Frozen Brussel sprouts, thawed and halved

Onion, wedged

Broccoli florets

Cauliflower florets

Mushrooms, halved

Summer Squash, sliced

Soy beans, prepared separately- heated in microwave

Prepare the vegetables.  Put in a large bowl and add olive oil and salt and pepper.  Mix well with hands. Roast until soft. * 

Cook the rice.  You can just use riced cauliflower instead.  Or you can do both.

While vegetables are roasting, put the marinated chicken in a fry pan and cook until done. It just takes a few minutes. 

Serve in bowls or on plates:  Rice covered with chicken and veggies.  Serve with extra teriyaki sauce, if desired.

*We did two full sheet pans of vegetables which produced a lot of yummy leftover veggies for just the two of us.  After the chicken was gone, we ate them as sides, mixed them in eggs, etc.

Blueberry Dump Cake

This recipe is SO easy, fast, has only four ingredients, and is delicious and rich. 

 Blueberry Dump Cake

1 21 oz can blueberry pie filling

1 tsp. lemon juice (opt.)

A few fresh blueberries (opt.)

1 package yellow cake mix

8 oz. whipped cream cheese

1/2 cup or 1 stick of butter

Preheat the oven to 350.  Spray a 9 x 9 well.  Dump in the can of pie filling.  Add the lemon juice and a handful of fresh blueberries (both optional.-  I find canned blueberry pie filling to be a bit bland and always add a little lemon juice.)  Stir and spread the filling to cover the pan.  Sprinkle on half of the cake mix.  Plop the whipped cream cheese as evenly as possible over the cake mix.  Top with the rest of the cake mix.  With a sharp knife, slice the cold butter as thinly as possible.  Lay the butter squares over the top in a single layer, trying to completely cover the cake.  Bake for about 40 minutes.  Test by inserting a pick.  It should come out clean and the edges should be brown.  Let cool for a few minutes before serving.  You can top with whipped cream or ice cream if desired.