Peanut Egg Roll in a Bowl


  • 1 lb lean ground turkey or chicken
  • 1/2 yellow onion, sliced thin
  • 2 cups shredded carrots
  • 2 cups broccoli slaw (or cabbage)
  • 1/2 tsp minced ginger
  • 3 cloves garlic minced
  • 1 tsp sesame oil


  • 1 tsp sesame oil
  • 1 tbsp peanut butter
  • 4 tbsp soy sauce
  • 1 tbsp honey
  • 4 tbsp broth of any kind (I use vegetable broth)


  1. Brown meat in large skillet and remove from pan. 
  2. Heat sesame oil and add onions, garlic, and ginger
  3. Cook for 5 minutes.
  4. Add carrots and broccoli and cook until tender, about 8 minutes.
  5. While cooking, mix ingredients for sauce in small bowl. 
  6. Add meat back to cooking mixture and then add sauce over the top.
  7. Cook for a few minutes until thickened.

**For those of you keeping daily food logs, this recipe counts for:

1.5 green, 1 red, and 1tsp for 1/4 of the recipe

Fried Caulirice


  • 1/2 head of cauliflower
  • 2 tsp sesame oil
  • 1/2 cups mixed frozen veggies (I used peas and corn, you could use carrots, edamame also)
  • 1/4 yellow onion, mined
  • 2 eggs, beaten
  • Salt and pepper to taste
  • Rice Cauliflower- either in food processor, cheese grater, or buy already riced.


Spray large skillet with nonstick spray. Cook eggs completely, remove from pan, and cut into small pieces to add later. Heat sesame oil over medium high heat in same pan, add onions and cook for 5 minutes. Add riced cauliflower, cook for 4-5 minutes. Add frozen veggies, turn heat off, and cover with top and let sit for 5 minutes until veggies are thawed. Add cut up egg and serve!

Moira Kucaba

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