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← Shrimp Cocktailed Deviled Eggs

Tay’s Curried Sausage, Potatoes, and Chickpeas over Rice →

tTt’s Peppered Vegi Saute

Posted on April 1, 2016 | Leave a comment

tttvegisaute

2T Extra Virgin Olive Oil
3T Teriyaki
1 Frozen Bag Brussel Sprouts
3 Med. Onions
1 8 oz. Pkg Mushrooms
Up to 1T Course Black Pepper

Heat Oil. Add in Vegis. Cook some. Add in Teriyaki, cook down. Eat.
I served over Chinese Spiced Chicken and Rice:
Place 1c Rice into Butter Flavored Baking Dish, add in 1c Water, (Optional to add 1 crushed Broth Cube to Rice/Water), lay over Frozen Chicken, Sprinkle nicely with Chinese 5 Spice, cover with Foil. Bake til Chicken is done.
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This entry was posted in Appetizers, Recipes and tagged brussel sprouts, low calories, low carbohydrates, meatless, mushrooms, onions, pepper, peppered, ttt, vegan, vegetarian. Bookmark the permalink.

← Shrimp Cocktailed Deviled Eggs

Tay’s Curried Sausage, Potatoes, and Chickpeas over Rice →

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