Eat Your Veggies!

As a mom of two little boys, I’m always trying to sneak lots of veggies into their food where I can.  Recently, I accomplished the ultimate mission impossible…I gave them an entire bowl of vegetables and they devoured it.  In fact, they loved every bit of it and even asked for more!  How you ask?  Cauliflower Rice.  Yes, this magical ingredient tricked the little guys into thinking they were eating a regular ol’ chicken stir fry with white rice.  This veggie jackpot will be making a weekly appearance in my house and hopefully yours, too!  P.S. – any of the other vegetables can easily be replaced by your favorite ones.  Use what you like!

Cauliflower Rice Stir Fry with Chicken

2 tablespoons sesame oil or olive oil
1-2 thick chicken breasts, sliced thin, then in half, seasoned lightly with salt and pepper
1 onion, sliced in thin, half moons
3 cloves of garlic, minced
2 peppers, any color, thinly sliced (julienne), then cut in half
1 cup eggplant, diced
2 cups spinach, chopped into big pieces
1 bag cauliflower rice (you can find this in the refrigerator section of the produce area of your supermarket, usually by the stuff they cut and sell themselves)
1/4 cup Soy Vay Veri Veri Teriyaki
2 tablespoons low sodium soy sauce
Chopped scallions for garnish
Sesame seeds for garnish

Add the oil to a large saute pan.  Add the chicken to the pan and cook for 3-4 minutes, until most of the pink is gone. Add the onion, garlic and peppers.  Cook for about 4 minutes, until the onion and peppers start to soften. Add the eggplant and saute for 2 minutes.  Add the spinach and mix well.  Then, add the cauliflower rice into all of the veggies and cook for about 3 minutes.  Lastly, add the teriyaki and soy sauce and let everything come together.  Serve in bowls and top with scallions and sesame seeds.

For more food or cocktail recipes including a step by step-by-guide to this recipe, visit my blog Whatcha Cooking Good Looking? www.whatchacookinggoodlooking.com.