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Math, Science, Art and ... Lunch!

Two healthy "school" lunches from Proof of the Pudding

Chicken Teriyaki with Cauliflower Rice

1.5 lbs. skinless chicken breast

1/4 cup light brown sugar

¼ cup honey

½ cup light soy 

1 medium garlic clove finely diced

1 tsp grated fresh ginger

Cut chicken into thin strips, set aside.

Combine all the rest of the ingredients.

Add a little vegetable oil to a skillet and when hot sauté the chicken for 2 minutes.

Add the remaining mixed ingredients and cook for 2 minutes.

Serve the chicken over cauliflower rice.

Cauliflower rice

1 medium cauliflower 

3 tbsp olive oil

1 medium finely diced red onion

3 tbsp chopped parsley

Juice from 1 small lemon 

Pinch of salt

Cut cauliflower into smaller pieces and coarsely chop in food processor.

In a hot skillet sauté onions and cauliflower for approximately 5 minutes.

Add parsley, salt and lemon juice.

Chicken frittata with chives

10 oz. precooked chicken sausage 

12  eggs

½ tsp salt

1 cup half and half

2 tbsp butter

½ medium diced red onion

2 small garlic cloves - finely diced 

4 oz shredded cheddar cheese 

chopped fresh oregano

Finely diced fresh chives

1 sliced avocado 

Dice the sausage and sauté off in a skillet together with the diced red onions.

Whisk the eggs and half and half together and add the remaining items except the avocado and cheese.

Add the egg mixture to the pan stir lightly and bake in the oven approximately 10 minutes in the oven at 275.

Add the shredded cheese and bake for an additional 10 minutes.

Serve with the sliced avocado and a mild salsa.

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