Mug O'Frittata with Chorizo

I have gained a lot of confidence in some areas of cooking.

 

Mug meals are one of my favorite types of recipes.

 

Now, when I see a recipe that appeals to me, I consider mugifying the recipe.

 

It works.

 

So, here is my Mug version of an Egg Frittata Recipe.

 

Mug O’Frittata with Chorizo
(Adapted from: Egg Frittata Recipe | Incredible Egg)

 

Sadly, Incredible Egg did not keep the recipe ingredients online.


2-Step Process

Step 1

A dab of Vegetable oil
1 Chorizo, quarter-sized portion
1 Tblspn Onion Flakes
1 Tspn Garlic and Black Pepper powders
1-2 Drops Hot Sauce

Add oil, chorizo, spices into mug.
Stir well.
Microwave on high for 15 seconds.
Remove.
 

Step 2
1 egg
1 Tspn Canned Salsa, drained
1 Tspn Canned Mushroom Pieces, drained
1 Tspn Canned Mixed Vegetables, drained
1-2 TBspns Milk
1 Tspn Lime Juice
1 Tspn Mozzarella Cheese, shredded

 

Toast is optional.

 

Break egg into mug.

Add salsa, mushrooms, vegetables, milk, lime juice, and cheese to mug.
Stir and whip well.
Cover mug.
Microwave on high for 2 minutes.

 

Microwave: Creamy Chicken and Vegetables

This recipe adaptation was inspired by a recipe from @BudgetBytes. This a great recipe website. The author, Beth Moncel, writes in a fresh, clear, fun, informative style. Her recipes are always interesting and easy to make.

 

Also, I make miniature meals because as a single person, I don't need to make large meals. Plus, miniature meals reduces food waste.

 

As usual, I don't have all the ingredients. In this case, I was able to use several leftover items, so my measurements are a guess. Being frugal is a creative and adaptive process.

Microwave: Creamy Chicken and Vegetables

(Adapted from: https://www.budgetbytes.com/creamy-chicken-and-rice-skillet/)

Ingredients:

 

1 Cup Leftover Cooked rice

1/3 Cup Canned Salsa

2-3 Heaping TBspns Canned Mixed vegetables

1/3 Cup Cooked Chicken, diced

1/2 - 1 Cup Chicken broth (or use broth made from Chicken bouillon and water)

1 TBspn Crushed Dry Thyme

A few grinds of Black pepper

Plain yogurt

2-3 TBspns Mozzarella Cheese, grated (or use more if you desire)

 

 

Process: 

 

In a medium bowl, add ingredients, except the yogurt and cheese.

Stir and mix thoroughly.

 

Because, at the moment, I only wanted to taste the end result, I scooped out about 3 TBspns of the mixture and placed them into a dessert bowl.

 

Then, I microwaved it for 1 minute on high until hot.

 

After removing the bowl, I stirred in 1-2 ounces of plain yogurt and added cheese on top.

 

Then, I microwaved the mixture, again, for about 30 seconds to melt the cheese.

 

 

While it may not be clear, I made a larger batch than a dessert bowl and only microwaved a portion to make a miniature meal.

I can't say enough about the herb Thyme, I should use it more, it really makes this dish heavenly.

 

Frugal Cooking in a Hotel Room During the COVID19 Pandemic

International traveling in Pandemic Times has been interesting.

 

Got my first COVID19 test. Obviously, it was negative. I was relieved, 14 months of taking precautions paid off.

When I left, both my states were following similar COVID19 patterns of precautions, vaccinations, and reopenings.

 

In early May 2021, both states were partially reopened. It was interesting to see how individual businesses handled their own partial reopening. For example, in some the places I visited upon arrival like Popeye's and Chik-fil-la there was no in-store seating but at TGIF and other restaurants there was partial indoor seating. Each establishment had clearly marked methods for customer movements to maintain safe distances as well as mask requirements and bottles of hand sanitizers for customer use.

 

At the hotel, there was a minimal number of staff, I had to be my own bellgirl.

 

Sadly, my planning for this trip was poor in many areas and I paid a price for that mistake. But, it was definitely a learning experience.

 

While I knew I’d be staying at a hotel for awhile, I forgot to figure in food expenses and fast food here is expensive and not always healthy.

 

For example:

Fast Food

$4.29US 1 Chicken Sandwich ($85.39MX @ 19.90)

$2.29 1 Lg Soda ($45.58)

$10.09 1 Bowl of Chicken Salad ($200.86)

$2.99 1 Can of Chickpeas ($59.52)

$2.69 1 Can Baked Beans ($53.55)

Groceries

$54.50 ($1084.91)

 

Sample Grocery Prices:

$1.89 1 Large Can of Greens

$1.99 1 Bag of Salad Greens

$3.89 1 Can Chicken (store receipt may be in error)

Not shown, 3 small bags of salad mixes and

2 cans of 7-11 beans.

 

While I had s/p, sugar, mayo, ketchup, and mustard from carryin meals, couldn’t decide whether to get a spice or which one. I knew I’d miss cinnamon but all I got was a small “lime” of lime juice. Will wait, maybe an idea will come to mind. Later, I used jelly as a spice.

 

Since I had not planned to “cook” in my room, I had to make do with items in the coffee/tea supplies and any carryin meal items as utensils, plates, and microwave containers. (Sadly, carryin materials equaled massive waste.)

 

 

I estimated with the groceries, I could make a minimum of 30 servings, including: fruit, chicken, sardine, or salmon timbales; scrambled egg bread puddings or sandwiches; overnight oats with fruit or jelly; soup and crackers; fruit parfaits; mug O'Banana cake; banana split; mini-cheesecakes; chicken or salmon crazy salads; salsas, fruit lassis; poached egg on plain bread; and more.

 

I was thrilled, my Chicken Timbale came out great, 2 Tsps canned chicken, 2 Tsps greens, 2 Tsps mushroom soup, 1 egg, 1 torn slice bread, pepper, lime juice, a dollop milk, microwave 3 minutes. Accompanied with hotel tea. Observation: the softer the bread, the more “pudding” like the Timbale.

 

 

 

Really proud of my in-room Crazy Salad with chicken, beets, pineapple chunks, Greens, and peanuts, with wheat crackers and a side of carryin dressing.

 

Those wheat crackers really came in handy. They made great snacks. Snacks are my weaknesses, so instead of chips, buttered popcorn or snack packs, the crackers were a better choice.

 

I got lucky, during my five-week stay, most of my meals were made in my hotel room. I kept my carryin and restaurant meals to a minimum. But, I did splurge, in the beginning, with hotel marketplace items. It took me awhile to figure out that the item selection was almost identical to 7-11 items but more expensive. Big lesson.

 

 

My favorite in-room meal was pineapple overnight oats.

 

You can see how useful the hotel soup cans were.

 

One thing I noticed was the taste of tap water in my state still tastes terrible, so I got an idea, get a bucket of ice and soon it will be water. It worked. The water tasted much better. Also, much better than buying bottles of water.

 

 

I enjoyed taking public transit, masks required. In this area of my state, public transit was readily available. But, I was very surprised that the subway was virtually empty every time I took a ride.

 

As the days passed, the state lowered their pandemic precautions, I could see the effects as more establishments began to hire more people and relaxed some of their precautions. By the time I left, the state had fully reopened and more people were going maskless.

Because I had come to get vaccinated and the timeframe for the 2-dose vaccine was longer than I expected, I did not stop wearing my mask or taking precautions.

I will continue to wear my mask and take precautions in my states until I am assured that the COVID19 pandemic is over. I do this to protect others.

 

 

After I got home, I revised my basic hotel groceries list for use at home and for any future need to cook in a hotel or rented room.

 

Basic Groceries:

 

2 Cans of fruit
1 Large Box of Raisins
2 Bananas

1 Cucumber
Can of Chicken
Can of Sardines
Can of Salmon
Can of Greens
Can of Mixed Vegetables

1 Lg Bottle of Salsa
1 Loaf of bread
1 Carton of Eggs
1 Carton of Oats
1 Jar of Jelly
1-2 Cans of Soup
1 Carton of Milk or Pkg of Dry Milk or
1 Carton Coconut Creme
1 Brick of Hard Cheese
1 Medium Yogurt
1 Box of crackers
1 Pkg Turkey lunchmeat
1 Pkg Veg Bouillon
1 Lg Pkg Nuts
1 Container of honey
Spices: Black pepper, Cinnamon, lime juice

 

 

Luxury Items:

 

1 Jar Peanut Butter

Chia seeds

1-2 Pkgs Cream Cheese

1 Jar Mayo

Microwave: Mug O'Sardine and Egg Bread Pudding (Non-dairy)

If you've been reading my blog, you can see I have reduced my focus. I found I liked Toast Toppings, and Mug recipes, especially bread pudding recipes.

 

In a way, these recipes offer an opportunity to experiment with various ingredient and spice combinations. So, if it turns out to be a disaster, I did not waste much food.

Plus, I feel more confident making bread puddings than I do with baking, at this moment in time.

Also, I have begun to use coconut creme instead of milk or cream in several recipes, this, by accident, makes some of these recipes non-dairy.

 

This recipe developed when I decided to use some leftover sardines. I grabbed an older Scrambled Egg and Sardine Toast Topping blog post thinking I would use it.

 

Instead, I decided I did not want to make toast, so I thought, hey, covert this recipe into a bread pudding recipe.

This one’s for you Alex.

 

Mug O’Sardine and Egg Bread Pudding (Non-dairy)

(Inspired by: https://www.alexfergus.com/blog/51-sardine-recipes-for-the-fussiest-of-fish-eaters) 

 

 

Ingredients:

 

2 TBspns Sardine juice from leftovers from can of large sardines or a dollop of vegetable oil

1 egg

A Dollop Coconut creme, or milk, or milk substitute

2 TBspns Mashed leftover sardines

2-3 Dashes Onion flakes

1-2 Drops Hot sauce

1-2 Grinds Black pepper, to taste

1 Capful Lime juice

1 Slice Bread, intergral, torn into bits

Topping: A sprinkle of paprika

Variation Topping: a bit of cilantro dressing

 

 

Process:

• Add sardine juices or oil to mug.
• Crack egg into mug.
• Add coconut creme.
  
• Stir and whip mixture well for about 30 seconds.
  
• Add sardine mash and lime juice.
• Stir and mix well.
• Add onion flakes, hot sauce, and black pepper.
• Stir well.
• Add bread bits.
• Stir and mix well.
• Place mug in microwave.
• Cover top of the mug with a saucer.
• Microwave on high for 2 minutes.
• Check to make sure mixture is fully cooked and not runny.
• If runny, cook for 30 seconds or more.
• Once done, use a knife to separate cooked mixture from sides of mug.
• Tip mixture out onto plate.
• Sprinkle with paprika.

 

 
Variation: drizzle mixture with cilantro dressing.

 

#GERD-friendly if you don't use the hot sauce and black pepper.

Microwavee / Toaster Oven: Mug O'Scrambled Egg Bread Pudding or Toast Topping

Went to the frig, what did I need to use up? There was a cracked egg. There was a bit of salsa and a piece of baguette. Sounds like a bread pudding, to me.

Now, while I am getting better at making dishes from various food items and while they often come out ok, I always assume it will be a disaster.

 Mug O’Scrambled Egg Bread Pudding or Toast Topping

Ingredients:

Vegetable oil

Black pepper and Garlic powder

1 Egg

3 TBspns Coconut creme or milk

1-2 Tspns Canned salsa

1 Tspn Dry Thyme, crushed between the palms

1 Small piece Baguette (Approximately 2” in length), torn into pieces

Variation: a slice of toast with a light layer of mayo.

Optional Topping: Cilantro dressing

 

Process:

In a mug, add vegetable oil.

Add black pepper, garlic powder, egg and coconut creme.

Stir and whip ingredients well, for about 30 seconds.

Add salsa, thyme and bread.

Stir thoroughly, so the bread is soaked in liquid.

Cover mug with a saucer.

Microwave on high for 2 minutes.

Note: the saucer may pop off.

 

 
Serve straight up in mug, or tip onto a plate, or onto a piece of toast with a light layer of mayo. If on toast, slice egg mixture so that it covers the top of the toast.

 
I was amazed, the thyme gave this a scrambled egg bread pudding a special flavor. I also tried a bit of Cilantro dressing, while I liked it, I liked it plain, better.

 

Toaster Oven: BBQ Chicken Rollups

This recipe is an example of how when I find a recipe that inspires me but how I must adapt the recipe when I do not have all the ingredients or the ability to follow the processes like making handmade rolls.

I laughed when I made this recipe because it is like making a sandwich except you roll up the contents in bread.

I agonized over using waxed paper or aluminum to cover the microwave tray to prevent the items from sticking. Isn’t wax paper or aluminum unfriendly to the environment?

During my recent dive into DIY crafts, I was shocked at the amount of waste material one person can accumulate.

I choose aluminum because it can be reused.

Note: this recipe has a few GERD-friendly touches. I try to avoid onions, so when a recipe calls for onions, I use onion flakes but the BBQ sauce and cheeses are not GERD-friendly.

 

 

Microwave: BBQ Chicken Rollups
(Inspired by: https://jamiecooksitup.net/2017/03/bbq-chicken-pinwheels/)

From a collection of recipes from: https://www.crazylaura.com/best-pinwheel-recipes/)

For 2 Rollups.

Ingredients:

2 slices of bread, flattened or two tortillas
4-6 TBspns leftover cooked chicken, diced
1-2 TBspns BBQ sauce
1-2 Tspns Dry Onion flakes
1-2 TBspns Mozzarella cheese, diced, shredded, or grated
1-3 Tspns Parmesan cheese
S/P to taste

Optional Topping: Cilantro dressing

Note: when using tortillas, double the amount of the other ingredients.

Process:

On a cutting board, lay 1 slice of bread.
Trim off crusts.
Use a rolling pin or a tall round glass to roll out the bread slice to flatten it. Roll until you have fully flattened and extended the slice.

In a bowl, add chicken, onion flakes, sauce, cheeses, salt and pepper.
Stir well to mix ingredients.
Add 1 TBspn of the chicken mixture at one end of the flattened slice.
Take that end and roll the mixture and bread forward until you reach the end of the slice.
Lay the roll with the closed side down on a toaster oven tray.

Follow the above steps again for additional BBQ Chicken Rollups.

Bake at 350 degrees for 7-8 minutes.

When serving, offer Cilantro dressing as a topping.

 

 

Microwave: Mug O'Scrambled Egg with Cilantro Aderezo (Dressing)

Life is all about solving problems. From birth to death, we face problems to solve. We fight for breath upon birth. We struggle to grasp the significance of the world around us from day one. We must learn to communicate, to move, to walk, to run, to play, to fight, to defend, to love, to wait, to plan, to laugh, to cry, to care, to repair, to decide.

As we age, many nagging problems are often insignificant. We are always learning, how to balance the checkbook, how to change a tire, how to fix the mechanical things we rely on, how to fold a fitted sheet, how to remove a stain, how to study for the latest test, how to parallel park, how to sew, how to catch the right bus, how to read the electric bill, how to find shoes that fit or the right coat or sweater to grab as we run out the door. Problems can nag at us like, forgetting to pickup eggs, milk and bread or aspirin when needed, hoping the ATM has cash and won't reject your card, forgetting to plug in the phone when the battery is low, damning the scammers & money seekers who call day and night, and struggling to find the right ingredients for a new recipe.

I have struggled to use fresh cilantro (can't find any bottles of dry cilantro or coriander where I live). Just pulling the tiny leaves off the stems is a struggle. Freezing does not work for me. So, when I saw this bottle of Cilantro Aderezo (dressing), I decided to give it a try.

Solving problems is also one of the joys of life. Buying that bottle of dressing was a good decision. It has a great taste and does make this recipe full of flavor.

This recipe reminds me of the joy of flavors and how we crave a variety of flavors, hot, sweet, salty, tangy, bitter, intense, smoky, sour, and more.

 

 

Microwave: Mug O’Scrambled Egg with Cilantro Aderezo (Dressing)
(Adapted from: Scrambled Eggs - Indian Style, BBC Food, https://www.bbc.co.uk/food/recipes/indianscrambledeggs_86454)

 

Ingredients:

1 Dollop Vegetable oil
1 Tspn Butter
3-4 Shakes Onion flakes
2-3 Drops Hot sauce
2 Grinds Black pepper
1 TBspn Salsa
1 Egg
1 Dollop Milk
Topping: Bottled Cilantro dressing

 

 

Variation, Toast Topping:
1 Tspn Mayo
1 Slice Multi-grain bread, toasted

 

Process:

Add oil, butter, onion, hot sauce, and black pepper to mug.

Microwave on high for 30 seconds.

Add salsa, egg and milk.

Whip and stir ingredients quickly and thoroughly.
Microwave on high for 1-1:30 minutes.
Dump egg mixture onto plate or on top of toast spread with mayo.
Top with a 1/2 capful of Cilantro Aderezo.

 

 

(Product Del Molino de Cortez https://www.alcorsa.com/)

 

MIcrowave: Mug O'Banana Crumble

Make a crumble from almost any fruit.

 

Microwave: Banana Crumble

(Adapted from: http://cookingmatters.org/recipes/banana-crumble)

 

Ingredients:

1/2 - 1 Banana, sliced

Topping:

1-2 TBspns Sugar

1-2 TBspns Flour

1-2 TBspns Oats

1-2 TBspns Vegetable oil

1-2 Dashes Cinnamon

 

 

Process:

Place banana pieces in a small microwaveable bowl or cup.

In a separate bowl, add remaining ingredients.

Stir ingredients to mix well.

Spoon topping over banana slices.

Microwave on high for 1-1/2 minute.

Optional Sauce:

Mix 1 TBspn each, yogurt and honey together.

Spoon sauce over cooked banana mixture.

Variation: Top cooked banana mixture with additional slices of banana and a dash of cinnamon.

 

Microwave: Mug O'Denver Omelet

Mug O’Denver Omelet

(Adapted from: https://www.thespruceeats.com/denver-omelet-4160677)

Ingredients:

 

A Dab of Olive or Vegetable oil

1-2 Drops Hot sauce

1 Egg

1 Dollop Milk

1 TBspn ham or turkey, diced (or 1 slice lunchmeat, sliced), or imitation bacon bits

1/4 Bell pepper, diced or sliced or 3 TBspns Frozen mixed vegetables, cooked

1 Tspn of Canned mushrooms, drained

1/2 - 1 Tspn Onion flakes or 2 TBspns Onion, diced

2-3 TBspns Pickle juice

1 Tspn Salsa

1 Heaping TBspn Cheese, grated

 

Process:

In a mug, add dab of oil. Swirl oil around to coat bottom and sides.

Add hot sauce.

Add egg.

Add milk, stir and whip ingredients.

Add meat.

Add bell pepper, mushrooms, onion flakes, pickle juice, salsa and cheese.

Stir and mix ingredients thoroughly.

Microwave on high 2-4 minutes to cook off liquids.

 

 
Variation: Use as a toast topping. Spread mayo on toast, add layer of mixture. Refrigerate any leftover mixture.

 

Microwave: Mug O'Fried Rice & Egg Using Leftovers

Microwave: Mug O'Fried Rice & Egg Using Leftovers (LO)
 

Ingredients:

A Dab Vegetable oil
1 Egg
6 Tspns LO Cooked rice
1-3 Drops Hot sauce
2 Tspns Mozzarella cheese, shredded
Ground Black pepper, to taste
1 TBspn LO Canned salsa
1 TBspn LO Canned corn, drained and rinsed
A dollop of Milk
A dribble of Lime juice

 
Process:

Use a dab of oil to coat bottom and sides of mug.
Add remaining ingredients to the mug.
Whip and stir mixture thoroughly.
Microwave on high for 2 minutes.
Remove.
With a fork, check bottom of mug to make sure there is no uncooked liquid left. If so, microwave 30 seconds or more until all liquid has cooked.

Eat straight from the mug or use mixture to make a Toast Topping.

Microwave: Faux Shepherd's Pie - Single Serviing

I have gotten into the habit of reviewing the contents of my frig to see what I can use to make what recipes in order to use up my leftovers.

Looking at my leftovers of black beans, and mixed vegetables with cheese, I thought, what could I do with them?

Why not try to make a Faux Shepherd's Pie?

So, without any recipe as a guide, I just guessed and I made one. I expected it to be uneatable mush. Instead, it was great!

I added some links below to some real recipes for Shepherd's Pie for your information.


Microwave: Faux Shepherd's Pie - Single Serving

Ingredients:

Instant Potatoes
Hot water
Milk
Black pepper
A few drops of hot sauce
Parsley, dry
Can Black Beans, drained and rinsed
Canned or frozen mixed vegetables (La Huerta Guarnición de Verduras: Coliflor, Brocolí, Elote y Zanahoria)
Mozzarella cheese
Parmesan cheese


Pre-preparation:

Instant Potatoes
Make a small batch of instant potatoes with instant potatoes, hot water, milk, black pepper, a few drops of hot sauce, and parsley.
Add more potatoes, if too thin.
Add more milk, if too thick.
Mix well.


Mixed Vegetables with Cheese
In another small bowl, fill 1/2 with mixed vegetables.
Add several TBspns of shredded mozzarella cheese or other cheese.
Mix well.
Microwave on high for 2 - 4 minutes. May take longer if vegetables are frozen.
Remove and stir well.

 

 Process:

With a tablespoon, add a layer of mashed potatoes on the bottom of a small dessert bowl.
Then, add a layer of black beans.
Next, add a layer of mixed vegetables.
 Top it all with a layer of mashed potatoes.
Sprinkle some Parmesan cheese on top.
Microwave on high (covered) for 2 minutes.

Real Shepherd's Pie Recipes

No-Fuss Shepherd's pie | BBC Good Food
https://www.bbcgoodfood.com/recipes/no-fuss-shepherds-pie

Shepherd's Pie
https://www.recipetineats.com/shepherds-pie/

Easiest Shepherd's Pie
https://www.thespruceeats.com/easiest-shepherds-pie-recipe-435776

Wikipedia - Shepherd's Pie
https://en.wikipedia.org/wiki/Shepherd%27s_pie

Microwave: Mug O'Apple Bread Pudding

During the COVID19 quarantine, I am rummaging around in closets, drawers, cupboards, and the frig.

I had a tablespoon of canned apple pie filling in the frig that had been sitting around for quite awhile.

I usually have a heel of bread somewhere in the frig.

So, I decided to make a Mug O’Apple Pudding based on a prior Mug O'Bread pudding recipe.

All I did different this time was stir the mixture well before microwaving.


Microwave: Mug O'Apple Bread Pudding Recipe
(Adapted from: https://riastoneblog.blogspot.com/2016/12/mug-obread-pudding.html)


Ingredients:

1 8oz coffee cup

1 TB Canned apple pie filling
1 Slice of bread, torn into pieces
1 egg
1 1-2 TB sugar
2 TB milk or yogurt (I used lactose-free dry milk mix)
1 TB vegetable oil (or margarine)
1 tsp vanilla
2 Dashes of cinnamon

Process:

Add apple filling to bottom of cup
Break bread into pieces, place in cup.
In separate bowl, mix rest of ingredients
Pour mixture over bread.
Push bread down into cup so all pieces are soaked in mixture.
Stir and mix bread, fruit and egg mixture together.
Microwave 2 minutes on high.
Remove, let it cool for a bit before eating.

It tastes like apple crumb cake!
 
Variations: use other types of fruit or no fruit.
 
#GERD-friendly

Hotplate: Rice, Chicken and Vegetable Stew

I love the works of Dick Francis, a famous British Steeple Chase Jockey. I have lived in the worlds of horse racing that he created in my mind for years.

So, of course, when I found these recipes in an article about Jockey's diets (http://www.greatbritishracing.com/latest/the-jockey-diet/), I had to give them a try.

The idea for this recipe came from: Hayley Turner’s Chicken and Vegetable Risotto.

I have tried to make risotto several times without success, meaning the rice never got very soft. But, this turned out to be a tasty, filling dish.


Rice, Chicken and Vegetable Stew


Ingredients:

2 Cups water
1 Cube chicken bouillon
1-2 TBspns vegetable oil
1 Tspn onion powder
1 Tspn garlic powder
Ground black pepper
1 dash of hot sauce
1 cup rice
1 Can chicken, drained
2-3 TBspns frozen mixed vegetables
2 TBspns frozen red bell peppers, sliced
1 Can 8oz mushroom slices, drained and rinsed



Process:

In a 2-cup measuring cup, add water and bouillon cube.
Microwave on high for 3 minutes.
Remove, stir to dissolve bouillon.
Add oil to large pot.
Add onion and garlic powders.
Heat on medium.
Stir.
Add ground black pepper and hot sauce.
Stir.
Add rice.
Stir.
Cover.
Heat on medium for about five minutes.
Stir frequently.
Add 1/3 of chicken stock.
Bring to a boil.
Stir.
Reduce to a simmer.
Stir.
Cover.
Cook until the liquid has been absorbed.
Add remaining stock.
Stir.
Cover.
Simmer for 15 minutes or until liquid is absorbed.
Add vegetables to a large bowl.
Add black ground pepper.
Stir to mix.
Microwave vegetables on high for 3-4 minutes.
Add chicken to rice.
Stir to mix and break up chunks.
Allow mixture to heat thoroughly.
Add vegetables.
Stir and mix.
Let mixture heat thoroughly.

The recipe made a lot of stew. So, I froze half of it in single serving containers. I also added some of the stew to the Quick Tomato and Vegetable Broth to make a hearty soup.

#GERD-friendly