When it comes to meal time, I’m lucky enough to have a family that has a wide range of likes, & very few things they dislike. For this dinner, I wanted to use up some of the rescued produce I had on hand, including some gorgeous red, orange & yellow bell peppers. Now my husband isn’t crazy about bell peppers, but he’s a good sport. So I thought, everything is a series of compromises – he’s not big on bell peppers, but (if you’ve been following my blog for awhile, you already know) he’s a big fan of cheese! Give a little, take a little – and we’re both happy! Families with kids are usually trying to sneak in some healthy vegetables whenever possible, & this is a creative way to do just that, while still enjoying a “fun” family dinner!
How do you make Egg Foo Young? Well, I’m not sure of the “proper” way to make it, I just know what I do. This was one of those recipes that was born out of necessity. Years ago when I worked outside of my home, I worked the swing shift. I wanted to bring homemade food for “lunch” or in this case it was dinner. If I felt organized, I’d prep things, then freeze them into individual dinners. It sure made life easier for me, and in the long run it was a time saver, less expensive, and healthier, too. Egg Foo Young was one of those “go to” meals for me, and I’d use whatever I had on hand. Sometimes, for example, I’d use crooked neck yellow squash, sliced up in place of the bean sprouts. I’d pack a little scoopful of seasoned rice on the side, and I was ready to go! Continue reading