I received a comment from joexandxkim asking me what was different about my mom's rice, so I thought I'd share that for you all.

Ingredients

• Rice (white or brown; I've used both)
• Mushrooms
• Eggs
• Green onions
• Bacon
• Low-sodium soy sauce

Make rice how you normally would make it.  I use a rice steamer.  While the rice is steaming and the rest of dinner is cooking (I usually make something that I can put in the oven and leave alone when I make this rice), I prep the above ingredients as follows:

~ Cut up the green onions and then saute them with the mushrooms in a little bit of butter or olive oil

~ Scramble the eggs

~ Cook the bacon

Regarding the bacon, if you can cook it earlier in the day and allow it to drain and dry, then when it's time for it to go into the rice mixture, you can just crumble it easily.  Make sense?

When everything is ready, put the cooked rice in a large pan on stove.  Throw in the scrambled eggs, the sauteed onion and mushrooms, and the crumbled bacon.  Pour soy sauce over rice to taste (sorry, I don't have an exact measurement; I've just learned what color we like it to be).  Stir up all ingredients and enjoy!! 

Blessings,

~LISA

I've found AllRecipes.com to be a very helpful site!  Have you found this site already?

A few weeks ago, we went to Souplantation and they had a salad that I thought was just delish.  I went to AllRecipes.com and did a search for the ingredients that were in the salad I ate, and this is what I came up with:

Tropical Salad with Pineapple Vinaigrette

6 slices bacon

1/2 cup pineapple juice

3 tbsp red wine vinegar

1/4 cup olive oil

freshly ground black pepper to taste

salt to taste

1 (10 oz) package chopped romaine lettuce (I just used fresh)

1 cup diced fresh pineapple (I used canned that was in its own juice)

1/2 cup chopped and toasted macadamia nuts

3 green onions, chopped.

1. Place bacon in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain, crumble, and set aside. 
2. In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper, and salt.  Cover and shake well.
3. In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions, and bacon.  Pour dressing over salad and toss to coat.  Refrigerate before serving.

YUM YUM YUM!!!!!!!!!  This was so good!  My husband was like, "Wow!  This is really good!!" 

:)  A great-tasting salad for hot summer days! 

~LISA

Easy Crockpot Pork Chops

4 pork chops with bone in

1 can cream of mushroom soup

Pepper to taste

Spray crockpot with Pam.  Place pork chops in crockpot.  Pour soup over meat.  Sprinkle pepper to taste.  Put lid on and cook on low all day - about 7 hours. 

Before you plan to sit down and eat prepare some rice and/or side veggies and/or a salad to go along with crockpot dish.  Very easy and all three of my kids like this dinner! 

Blessings,

~LISA

Here is a simple recipe for a side dish if you like asparagus.  My husband just RAVED about these last night when I served them with our dinner.

Sauteed Garlic Asparagus found on AllRecipes.com 

3 tbsp butter or margarine (I used Canola Harvest Margarine)

1 bunch of fresh asparagus

3 cloves garlic, chopped (I use the kind already minced or crushed in a jar)

Melt the butter or margarine in a large skillet over medium-high heat.  Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender.  If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

I think I cooked mine about 15 minutes and I added sliced mushrooms in with the asparagus.  YUMMY!!!!!!!  Very good and easy to make!

Blessings,

~LISA

These are SO good... one of my husband's favorite!  It's what I made for our dinner on Valentine's Day.

Slow-Cooker Fajitas

makes 8-10 servings

1-1/2 to 2 lb flank steak

1 onion, thinly sliced

1 red or green bell pepper, sliced (I use one of each)

1 clove garlic, crushed (I used minced)

1 jalapeno chili, seeded and finely chopped (I've made it with and w/o this)

2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp salt (I don't add the salt)

1/4 cup vegetable oil (I use olive oil)

1 tbsp fresh lemon juice

8-10 warm flour tortillas

1 avocado, peeled, pitted and thinly sliced

Cut meat across the grain into 1/2-inch diagonal strips.  Place in slow cooker.  Top with onion and bell pepper.  In small bowl, combine garlic, jalapeno chili, cumin, chili powder, salt, oil, and lemon juice.  Pour mixture over meat.  Cover and cook on low 6-7 hours or until m eat is tender.  Spoon several slices of meat with sauce into center of each warm tortilla with avocado.  We also add grated cheese and tomatos to our tortilla.  YUMMY!

We always have leftovers with this meal.  I use the meat to create a yummy salad for lunch the remainder of the week.  I heat up the meat just a little bit and add it to romaine lettuce, tomatos, avocado, and a handful of crushed tortilla chips with a small amount of dressing and I have a yummy and filling salad for lunch!

I also forgot to add that the recipe does say you can use chicken instead of flank steak, but I have not tried that yet.  We like the steak version so much!  :)

~LISA

Before posting any recipes, I wanted to let you know that anything I share is not likely a recipe from me.  I can follow directions well enough, but I am not so talented to come up with recipes on my own.  I will always give credit where credit is due.  However, I do not know where all of the recipes I use came from, and sometimes I adapt a recipe to fit our family better.  Therefore, at the end of every recipe, I will give credit to the source of the recipe.  If no source is stated, then that means I do not know where the recipe came from.  If you see a recipe that is in your cookbook that I did not give proper credit to, please let me know so I can edit it.

Blessings in your cooking!

~LISA