This will save you from 500 cal. in Regular Fried and this Rice which is about 100 cal. serving.  Taste good also. I can't tell the difference. Keeps fresher in fridge for 3 days.

Cauliflower Fried Rice.

    1 teaspoon peanut oil plus 2 tablespoons, divided
    2 large eggs, beaten
    Eggs Large White
    $1.29
    Thru 02/25
    3 scallions, thinly sliced, whites and greens separated
    1 tablespoon grated fresh ginger
    1 tablespoon minced garlic
    1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces

    ½ cup diced red bell pepper
    1 cup snow peas, trimmed and halved
    4 cups cauliflower rice (see Tip)
    3 tablespoons reduced-sodium tamari or soy sauce
    1 teaspoon sesame oil (optional)
     Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into ½-inch pieces. Add 1 tablespoon oil to the pan along with scallion whites, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add bell pepper and snow peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate. Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes. Return the chicken mixture to the pan; add tamari (or soy sauce) and sesame oil (if using) and stir until well combined. Garnish with scallion greens.

    Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in some supermarkets. To make your own, place cauliflower florets in a food processor and pulse until broken down into rice-size granules. One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.
    People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

That Sloppy Joe sounds good.  Will definitely save that.

Pork ribs , in the crockpot now .

From "All-Recipes," Copycat Versions;

These make some interesting reading....

http://dish.allrecipes.com/copycat-versions-of-the-worlds-wildest-fast-food-breakfasts/?prop26=dailydish&prop25=133231&prop27=2017-02-21&did=133231-20170221&eaid=3926559&hid=ec559d4368a509a028f3b3bb6ee96374d8eb3142

For those of you still thinking about beignets, I saw this on the web. If you don't cook, barter for them! 

I saw this on the web and I remembered the previous topic. 

http://www.pauladeen.com/blog/making-beignets-at-home?utm_source=Paula+Deen+Fan+Club&utm_campaign=9121bf4e89-02_24_NonSubscriber_Newsletter&utm_medium=email&utm_term=0_3fcefb6e59-9121bf4e89-263770265

And who doesn't like several "non cooked " dinners?

http://www.thekitchn.com/10-no-heat-no-cook-meals-that-still-fill-you-up-240527?utm_medium=email&utm_campaign=AT%20Daily%2022417%20-%20Before%20%20After%20A%20Budget-Friendly%20Mini-Makeover%20for%20a%20Boring%20Bathroom&utm_content=AT%20Daily%2022417%20-%20Before%20%20After%20A%20Budget-Friendly%20Mini-Makeover%20for%20a%20Boring%20Bathroom+CID_b3348baa249207c9e26def13377d2069&utm_source=email_newsletter

Yield: 4 servings
Baked Chicken Breasts

Learn how to make juicy, tender, delicious baked chicken breasts with this easy foolproof recipe.

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins
Ingredients:
Baked Chicken Breast Ingredients:

    4 boneless skinless chicken breasts, that have been pounded to even thickness and brined in saltwater (*see easy instructions below)
    1 Tablespoon melted butter or olive oil
    1 teaspoon kosher salt
    1/2 teaspoon freshly-cracked black pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon paprika (I prefer smoked paprika)

Directions:

*To brine your chicken breasts, simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.  (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)

Heat oven to 450 degrees F.

Place the chicken breasts in a single layer in a large baking dish.  Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides.

Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink.  If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170 degrees F.  (The FDA recommends 170 degrees F.)

*Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and extra browned on top.  Keep a close eye on the chicken so that it does not overcook and/or burn.

Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil.  Let the chicken rest for at least 5-10 minutes.  Then serve immediately.

Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Difficulty: Easy Category: chicken, garlic powder, paprika

http://www.tasteofhome.com/recipes/course/soup-recipes/recipes-for-vegetable-soup?pmcode=&_cmp=TOHContentTOH&_ebid=TOHContentTOH3/4/2017&_mid=140014&ehid=30E099BB5C2C1435CEDC63159519DB2F2E9A89DA#1

I know, I know, vegetable soup? But comon....40 recipes!

They're not ALL vegetable soup even though all are made with vegetables. 

I've made and eaten homemade vegetable soup all my life and I don't think it's ever been the same twice.  If I had to write down the recipe, I could but I would hope everyone would do their own thing when it came time to make it. 

I'm guessing that a conservative estimate of how many versions of vegetable soup my family and I have "invented" I'd have to say estimating 2 a year for me (and that's conservative) from age 15 on would be 134.  I'd give my sister that many and my dad about twice that.  My mother maybe half and my grandmother at least as many as mine.  My granddaughter now has about 4 of her own due to having her own garden.

That's a grand total of more than 700 recipes!  For basically one soup!

My soups never are made exactly alike either. Just depends on what I have in the fridge as leftover. Fact I may make Veg. one tomorrow as lot of Carrots and cabbage etc. Needs using up. Also some 90/10 ground beef.

Going to have to see what is in the freezer for dinner tonight. Was going to go to the store but so windy out and now turned dark at 4:30. Going to storm. I am out of Bread and Milk but I do have canned milk here.

I see what you mean as I just went through all of them. My vegetable soup is a mix of vegetables that changes due to what I have available, but always mushrooms, onions, carrots, and different sweet or hot peppers. Sometimes it is white and sometimes it is a red stock, but I almost always roast the vegetables first. Sometimes I will throw in a hand full of rice or some orzo. It is never the same twice.

I am always surprised at the amount of food suggested in recipes for a small group of people. I would go broke eating that way. My last soup or stew had one 16 ounce bag of wide egg noodles, one white onion quartered and chopped, two sweet potatoes, quartered and chopped, two ribs of celery, three scrubbed and quartered carrots, three chicken breasts, one each, green, red and orange chopped sweet peppers, one good handful of rice, one of orzo, 3 morels, the three cups of stock from slow cooking six of the chicken breasts, red pepper flakes, black pepper ground, ground sea salt, oregano, poultry seasoning, sage, ground cumin, and Hungarian red paprika, (I have this thing about tossing in the spices willy nilly!). I roasted the vegetables previously when I slow cooked the chicken. I took my soup slash stew and filled a pot and put it on the back burner and left it on low all day. After eating a bowl, I have several one and two cup containers in my freezer.

Patricia, where you throw in rice or orzo, I throw in a handful or two of barley.  That's what my dad did and I guess I follow suit on that.  Once I didn't have barley and we all knew something was missing.  I guess that was the "farmer" in him.  The just always had barley on hand.

I don't know Jane; I never felt barley had any zest or taste to it. Is it supposed to absorb the other flavors? Perhaps I should buy a small amount and retry it.

Before I purchased my instapot, I would put two cups of beans and two cups of lentils into two separate large pots, fill with three times the water and bring to a boil, stir and then simmer for two hours. Then I would drain the beans after discarding all the defective ones. I would put the beans and the lentils back into their separate pots, refill with the water, add salt, bring to a boil and cook on low for two or three hours.

Finally, I would drain the majority of the water from the beans, mix in the drained lentils, add dried meat stock, add two tablespoons of brown sugar, some dry mustard, sea salt, ground pepper, some green or yellow curry and bring back to a rapid boil. Before serving, I would toss in some local hot sauce or spicy brown mustard. This recipe makes plenty for the freezer as well.

Now this is my recipe, and I rarely followed measurements which bothered both of my sisters who were trained chefs, no end. They followed recipes exactly until they were so familiar with the method, they could do it in their sleep. Then they would mix it up a little. I have no idea why the beans and lintels had to be cooked separately, they just did. And the brown sugar is another idea I may have gotten from hearing about sugar added to a tomato sauce.

Back to the instapot pressure cooker. It says it will precook one cup of beans in 30 minutes so you can then add extras and finish cooking for another 30 minutes. I'm not sure about that, but I have never used a pressure cooker. This thing is huge and promises just about everything, and I have yet to use it since it came on Saturday.

https://www.amazon.com/Instant-Pot-IP-LUX50-Programmable-Pressure/dp/B006E7I7MG

what is 'congee'???

I used the pressure cooker a lot when I was working.  Makes wonderful stews as well as soups.
But mine was not electrical, but worked on the gas stove.

Patricia, I'd think barley, orzo, and rice all do the same thing when you add them to soup...expand, fill, absorb and whatever...

Bubble, congee is an Asian rice dish that can be sweetened as a porridge or not to be used as a side dish.  This insta pot can also make yogurt and be used to saute as well as used as a slow cooker. I think I'm a bit intimidated. I have been up all night again. I went to bed about 11 PM and slept to 1:45 AM and was never able to return to sleep. If I take a nap now, I'll be up late and sleep in too long tomorrow so I'll stay up.

Thanks, Jane.

Bubble and Don. busy making. Can see them in Photo's. Look so good


This is a recipe for the HAMAN'S EARS.

ngredients

    1 Stick margerine or butter (softened)
    1 cups sugar
    1 large egg
    1 tsp vanilla
    2 tsp baking powder
    2 cups wheat flour OR 1 cup white all-purpose flour and 1 cup wheat. (All white works well too.)

    FILLING apricot preserves. You can use any fruit butters, jam, or pie fillings. Traditional fillings are poppy seed and prune.

    NOTE: This is 1/2 of the recipe as shown in the book and made two dozen cookies.


Directions
1. Cut butter into sugar. Blend thoroughly. Add egg and blend thoroughly. Add flour, 1/2 cup at a time, blending thoroughly between each.
2. Put the batter in the refrigerator overnight or at least a few hours.
3. Roll it out to about 1/4-inch thickness and then cut circles with a cookie cutter or use a drinking glass. (From Beth Moore: Make them at least 3 inches in diameter so you have room to fill and fold them over!)
4. Put a tablespoon of filling in the middle of each circle. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle.
5. Bake at 375 for about 10-15 minutes, until golden brown.


He will be able to open his own little bakery when he comes home.

Congee is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. Origins: Hong Kong, Indonesia, Taiwan.
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.

http://www.epicurious.com/recipes/food/views/chinese-chicken-and-rice-porridge-congee-103051

Roasted Garlic mashed Potatoes

Ingredients

    2 large heads garlic
    1 teaspoon olive oil
    1 1/2 cups fat-free half-and-half
    4 pounds potatoes, peeled and quartered
    freshly ground black pepper
    salt, to taste (optional)

Instructions

    Preheat oven to 425°F. Slice about 1/4-inch off the top of the garlic heads, throw the tops away and place heads on a piece of foil. Drizzle olive oil over the top of the garlic heads and wrap them well in the foil. Bake until tender and golden, about 35-45 minutes. Remove from oven and let stand until cool enough to handle. Peel the skin away from the garlic cloves.
   
Add the garlic cloves to a small nonstick saucepan along with the fat-free half-and-half. Simmer the mixture over medium heat until cream is hot. Reduce heat, cover the pan and continue to simmer for a couple of more minutes. Turn the heat off and lift out the garlic cloves with a slotted spoon, place in a custard cup, and set aside. Leave the saucepan with half-and-half on the stove until needed.
   
Place quartered potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain potato pieces in a colander.
   
Add hot, steaming, and drained potato pieces directly to a large mixing bowl and beat on low while you slowly pour in the fat-free half-and-half. Season with salt and pepper if desired and gently stir in the roasted garlic cloves. Serve!

I wasn't going to post for awhile, but this looked so good! I'm grocery shopping tomorrow, so we shall see.

Orange Meringue Pie
Author: Christy Jordan


Ingredients
For the filling

    14-15 ounce* can sweetened condensed milk (filling)
    ½ cup frozen orange juice concentrate, thawed
    2 large egg yolks
    Graham cracker crust

For the meringue

    3 large egg whites
    ¼ cup sugar

Instructions

    For filling, In a medium sized bowl, mix together sweetened condensed milk, orange juice concentrate, and egg yolks with electric mixer until well blended. Pour into crust.
    For meringue, Whip egg whites with an electric mixer until foamy. Add sugar. Continue beating on high speed until soft peaks form. Pour onto top of pie and spread to edges to seal well. Bake at 325 for fifteen minutes or until top is golden. Allow to cool completely and refrigerate until chilled before serving.

Notes
*Either a 14 or 15 ounce can will be fine.

Patricia, the directions are like those for Lemon Meringue Pie, which I love.  This sounds as if it would be as delicious as the Lemon. 

Mary Ann

Lemon Meringue is my favorite pie as well. The blogger who created the recipe also loves that pie. That is why, when on vacation, she had the orange version and really loved it too. So, when she got home, she treaked her lemon meringue recipe.

Edit: At the grocery store and not on vacation! 

She also mentions that using the orange concentrate really makes it a better pie. Using juice wasn't as good she posted. Also, make sure to seal well with the meringue or it will draw back while baking.

and what is the lemon meringue pie recipe?
Is there any substitute for the sweetened condensed milk?  custard maybe?  I find it sickenly sweet!

On the custard, I don't see why not as she is using it to counteract the sour/sweet of the orange concentrate. Here is HER, not mine, lemon meringue pie recipe.

Lemon Meringue Pie With Cookie Crumb Crust

Ingredients

    1 box vanilla wafers (crust)
    6 T margarine (crust)
    3 T sugar (crust)
    14-15 ounce can sweetened condensed milk (filling)
    ½ cup lemon juice (fresh or bottled) (filling)
    2 egg yolks (filling)
    3 egg whites (Meringue)
    ¼ C sugar (Meringue)

Instructions

    For crust, crush half of wafers (about 40). Stir in sugar. Add melted margarine and stir until well blended. Pat out into pie plate.
    For filling, Mix all ingredients with electric mixer until well blended. Pour into crust. Top with Meringue.
    For meringue, Whip egg whites until foamy. Add sugar. Continue beating on high speed until soft peaks form. Pour onto top of pie and spread to edges to seal well. Bake at 325 for fifteen minutes or until top is golden. Allow to cool completely and refrigerate before serving, if desired.

http://www.southernplate.com/2017/02/orange-meringue-pie.html

http://www.southernplate.com/2009/03/lemon-meringue-pie-with-cookie-crumb-crust.html

Both of those recipes sound good to me.  My mother used to make Lemon Meringue Pies making filling that did not use sweetened condensed milk, but it's too much trouble for me (I hate to cook).  These recipes sound easy and I'll save the recipes.

Today is a cold day and I have a vegetable beef homemade soup cooking. (Smells good)

None of the lemon, lime or orange pies I've made in the past used sweetened condensed milk. I'm with Bubble on that one. But this blogger is part of a group of southern bloggers and it seems that they prefer sweet over savory.

Here's one just the way I make mine. This one is from Allrecipes.

    Preheat oven to 350 degrees F (175 degrees C).
    To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. ...
    To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. ...
    Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Grandma's Lemon Meringue Pie Recipe - Allrecipes.com
allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/

I've made lemon meringue pie using lemon pudding but I don't remember if I used the instant or other.  It tasted fine.  Of course, what my mother made was "from scratch" and she would make tarts using cupcake tins.  I've made pies from scratch, but not any more.  Too much work. 

Mary Ann

MaryAnn, I would guess it wasn't the instant because it would be harder to jell and set up. I believe.

I've been making that lemon meringue pie with condensed milk for at least 50 years and my mother made it for years before that.  It's always been a family favorite and it's one you can put together quickly in an emergency for unexpected company.  I've found it's best, though, using fresh lemons rather than lemon juice.  My recipe (from my mother) calls for "juice of two lemons and rind of one".   

Hmmm...Jeanne Lee, could you post the recipe?