In the book “Zone Meals in Seconds” is a chapter called “The Can-Do” Zone that features quick recipes made from convenience products. Here are a couple of examples.
1 tablespoon olive oil
1 tablespoon chopped, jarred garlic, rinsed
2 tablespoons frozen chopped onions
16-ounce bag frozen Oriental vegetables, thawed
2 cups canned bean sprouts
4 tablespoons soy sauce
Salt and pepper to taste
¾ cup canned white navy beans, drained and rinsed
2 cups egg beaters
2 cups Healthy Choice Cream of Mushroom soup
Toasted sesame seeds to garnish
Chives or scallions to garnish
In a non-stick skillet over medium high heat, heat the oil and sauté garlic and onions until onions are translucent, about 3 minutes. Add Oriental vegetable, bean sprouts, 1 tablespoon of the soy sauce, and a pinch of salt and pepper and cook on high for about 2 minutes or until vegetables have softened. Add the navy beans, lower heat to medium and pour the egg beaters on top of vegetables. Let the eggs cook, not stirring, until they have set like an omelet, about 10 minutes. Placing a cover over the pan helps the top to set. Meanwhile, in a small saucepan over medium heat, combine the mushroom soup and the remaining 3 tablespoons of the soy sauce and heat until warmed. Cut the Egg Foo Yong in half, using a spatula. Place each half on a dinner plant. Top with the sauce, garnish with sesame seeds and chives or scallions and serve.