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This serves 2:

2 “grilled chicken” patties, microwaved until half cooked. I like these.

1 1/2 cups cooked brown rice

1/2 cup steamed baby carrots cut into bite sized pieces

1/2 cup cooked peas

1/4 cup teriyaki marinade. I used this one

2 tsp sesame oil, or cooking spray

1/2 cup bread crumbs

1 tbspn sesame seeds

1.  After cooking the “chicken” patties half way in the microwave, place them in a covered container or plastic bag and cover with the marinade. Let sit for at least 20 minutes. (I used this time to get the rice ready).

2. Mix the breadcrumbs and sesame seeds in a medium shallow bowl and dredge the marinated “chicken” so that it is coated in a thin layer of breading.

3. Cook the “chicken” in a pan with the oil until it is browned and remove from the pan. Replace it with the carrots and peas and add a small dash of teriyaki marinade to quickly flavor the veggies. Be careful because this burns very quickly.

4. Mix the flavored veggies in with the rice and serve with the “chicken”.  I drizzled a little more marinade on top of the final dish.

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This is an adaptation of something my Grandma used to make for me when I was little.

Serves 2

Whole Wheat rotini
1 can vegetarian baked beans
1/2 large onion finely chopped
1 large clove garlic finely chopped
1 cup baby spinach leaves cut into strips
Salt and pepper
Olive oil

1. While the water is boiling for the pasta, saute the onion and garlic in a bit of olive oil in a large pan.
2. Add the spinach when the onions are translucent.
3. Add the pasta to the pot of boiling water. At the same time add the can of beans and a 1/4 cup of water to the pan with the spinach and onions and cook over medium low heat, stirring occasionally.
4. Drain the pasta just before it is completely cooked. Add it to the other pan and allow it to cook in the sauce for about 5 minutes before serving.
5. Sprinkle with salt and pepper to taste.

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