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MINI-ME-2B's Photo MINI-ME-2B Posts: 9,291
10/22/08 7:34 P

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Bringing lost recipe categories up to the top

Don't do anything to lose weight that you aren't willing to do for the rest of your life to maintain it! *unknown*

"If you focus on results, you will never change. If you focus on change, you will get results." - Jack Dixon
MINI-ME-2B's Photo MINI-ME-2B Posts: 9,291
9/24/07 5:24 P

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Brown rice is a staple in my house! I definitely need new ways to fix it!

Don't do anything to lose weight that you aren't willing to do for the rest of your life to maintain it! *unknown*

"If you focus on results, you will never change. If you focus on change, you will get results." - Jack Dixon
STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/3/07 5:50 P

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Beans & Rice Mix
1 cup long grain brown rice or converted white rice

1 tablespoon dry onion flakes
1 tablespoon dry celery
1 tablespoon dry green pepper or dry parsley
1/4 teaspoon garlic powder
1 packet Goya brand ham flavored broth powder
Dash red pepper flakes OR cayenne pepper
1/4 cup soy bacon bits
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.
To Prepare:
2-1/2 cups water

15 oz can of beans (any kind: Kidney, Black-Eyed Peas, Pintos, Chick Peas, Black Beans whatever you have on hand)
1 tablespoons olive or canola oil
1 tablespoon soy sauce or 1 packet from Chinese take-out
1 package of Homemade Bean and Rice Mix
In a 2 quart sauce pan, bring the water and undrained, canned beans to a boil. Stir in the oil and soy sauce as it heats. When the mixture boils, stir in the package of Beans and Rice Mix. Stir it all up, put on a good lid and reduce the heat to very low. Simmer the mixture over low heat. Cook for 45 to 50 minutes for brown rice or 25 minutes for converted rice.
Serve the finished dish with cucumbers, fresh fruit, and warm tortillas. I like vinegar sprinkled on mine, although red pepper sauce is good on it too. Red kidney beans or black beans make the prettiest dish, but any type of beans can be used. If desired, you can put a package of the mix in a brown paper lunch bag, and then place a can of beans in the bag beside it. This would keep the mix and the beans together in one place, so you dont' have to hunt for canned beans when you are ready to prepare it. Be sure to label the paper bag if you go this route.
Makes 6 servings.
Per Serving (excluding unknown items): 220 Calories; 4g Fat (18.2% calories from fat); 8g Protein; 38g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 660mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.
hillbillyhousewife.com


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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/3/07 5:50 P

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Mexican Style Beans & Rice
1 tablespoon olive oil

1 cup long grain brown rice
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon each oregano & cumin & garlic powder
1 tablespoon dry onion
Dash red pepper (optional)
8 oz can no-salt-added tomato sauce or 1 cup chopped fresh or canned tomatoes
2 cups water
1-1/2 to 2 cups cooked kidney beans, drained (15 oz can of kidney beans will measure 1-1/2 cups but will have more sodium)
Heat the oil in a 3 quart saucepan. Add the rice and sauté until it is toasty and slightly browned. Add the seasonings and allow them to sizzle along with the rice. Pour in the tomato sauce or tomatoes and the water. Gently stir in the beans. Bring the mixture to a boil. Place a lid on the pan and reduce the heat to a low flame. Simmer for about 45 minutes. The liquid should be absorbed and the rice should be tender. Serve with cheese sprinkled on top or a good sized dollop of yogurt. This dish is quite popular. Meat eaters and vegetarians both love it.
Makes 6 servings.
Per Serving (excluding unknown items): 317 Calories; 5g Fat (14.6% calories from fat); 11g Protein; 58g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 300mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.
hillbillyhousewife.com


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4/3/07 5:49 P

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African Safari Pilaff
1 pound regular ground beef or turkey

1 cup chopped onion
1 teaspoon minced garlic
1/4 to 1/2 teaspoon ground red pepper (optional, for heat)
1-1/2 teaspoons curry powder
1 cup dry brown rice or converted white rice
2-1/2 cups water
2 teaspoons beef broth powder
1/2 teaspoon salt
1/4 teaspoon ginger
3 tablespoons peanut butter
1/3 cup raisins
6 tablespoons shredded coconut
6 tablespoons peanuts
Get out a big skillet with a good lid. Fry the ground beef or turkey in a large skillet and break it up into small pieces. Drain off the fat. Rinse the meat in hot water and return it to the skillet. Add the onions and garlic and sautè until the onions are tender. Add the rice and stir it around until it looks a little toasty, about 2 or 3 minutes. Add the water, bouillon, salt, red pepper, ginger, peanut butter, and raisins. Bring the mixture to a boil. Reduce the heat to low. Cover the pan with a good lid or even a pizza pan if you don't have a lid handy. If you used brown rice then simmer the mixture for about 45 minutes, or until the rice is tender. If you used converted rice then simmer the mixture 25 minutes, or until the rice is tender. If the mixture seems dry, then add a little extra water towards the end. Serve the mixture in bowls, topped with a tablespoon each of coconut and peanuts on each serving. Serve this with sliced tomatoes, pickles, and lemon gelatin.
Makes 6 servings.
With Regular Ground Beef, Drained & Rinsed
Per Serving (excluding unknown items): 403 Calories; 20g Fat (43.8% calories from fat); 20g Protein; 38g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 371mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat.
With Regular Ground Turkey
Per Serving (excluding unknown items): 379 Calories; 19g Fat (43.0% calories from fat); 18g Protein; 38g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 371mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat.
hillbillyhousewife.com


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4/3/07 5:49 P

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Dirty Rice From Fresh Ingredients
1 pound regular ground beef or ground turkey

1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 tablespoon fresh minced garlic
1 cup uncooked brown white rice
1/2 teaspoon salt
1 teaspoon paprika
1/4 - 1/2 teaspoon red pepper flakes
3 cups tap water
2 tablespoons low-sodium soy sauce
1/2 teaspoon salt
I like to make this in a 12" skillet because the rice expands a lot. You could use a 3-quart or larger saucepan if you don't have a skillet that's big enough. Fry up your meat until it is all broken up and brown. Drain off the fat. Rinse the beef in hot water and drain well. Add the vegetables and garlic and sautè until the onions are tender and fragrant. Add the rice, salt, paprika, red pepper flakes, 3 cups of tap water and the soy sauce. Bring the mixture to a boil. Reduce the heat to very low and put a good lid on the skillet or saucepan. Simmer for about 45 to 50 minutes. If you think you need it, then add more water while it cooks, to keep things moist. Makes 4 to 6 servings. Serve hot with fresh or canned fruit on the side.
Note: When I don't have green pepper I use green beans instead.
Makes 6 servings.
Made with regular ground beef that has been drained and rinsed.
Per Serving (excluding unknown items): 288 Calories; 11g Fat (36.2% calories from fat); 16g Protein; 30g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 444mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Made with regular ground turkey:
Per Serving (excluding unknown items): 235 Calories; 7g Fat (25.7% calories from fat); 13g Protein; 30g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 436mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.



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4/3/07 5:49 P

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Cheesy Broccoli Rice
3 cups water

3 teaspoons powdered chicken bouillon
1 cup dry brown rice or converted white rice
1 cup frozen choppped broccoli
3/4 cup of reduced-fat shredded sharp cheddar cheese or 3 ounces Light Velveeta type cheese
1 teaspoon onion powder
1/4 teaspoon dry mustard
1/2 teaspoon salt
First bring the water and chicken bouillon to a boil in a 2-quart saucepan. When it boils, add the rice, broccoli, cheese, onion powder, dry mustard and salt. Stir the mixture until it returns to a boil and the cheese melts. Cover the dish with a good lid and reduce the heat to very low. Allow converted rice to simmer for 25 minutes or brown rice to simmer for about 45 to 50 minutes. This can be served with a skimpy main dish, because it is very filling and has a lot of protein in it too.
Makes 6 servings.
When made with reduced-fat sharp cheddar cheese:
Per Serving (excluding unknown items): 161 Calories; 3g Fat (18.3% calories from fat); 7g Protein; 26g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 460mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
hillbillyhousewife.com



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4/3/07 5:49 P

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Easy Bean & Rice Burritos
2 cups leftover cooked brown rice

15 ounce canned beans or 1-1/2 to 2 cups cooked beans, undrained
1 tablespoon dried onion
1-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
Pinch EACH black pepper and cayenne pepper
6 whole-wheat tortillas
6 tablespoons salsa
6 tablespoons nonfat yogurt
3/4 cup shredded reduced-fat cheddar cheese or Mexican Blend
I love this recipe for lunch or a quick supper in the Summer. It's also a great way to use up leftover rice.
Begin by combining the rice, beans, and seasonings in a saucepan or skillet. Stir it all up and allow it to simmer until the rice absorbs some of the liquid and the mixture is heated throughout. If you must let it simmer longer than expected then you may want to add a little extra water to keep everything moist.
Warm the tortillas in a dry skillet or using your favorite method.
Use about 1/2-cup of the bean and rice mixture to fill each burrito. Each one is topped with 1-tablespoon salsa, 1-tablespoon yogurt and 2-tablespoons shredded cheese. Roll them up and eat with a lettuce and tomato salad dressed with fat-free Ranch and a lot of cucumber slices.
Makes 6 servings.
Made with Black Beans
Per Serving (excluding unknown items): 325 Calories; 6g Fat (16.5% calories from fat); 15g Protein; 54g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 771mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Made with Kidney Beans
Per Serving (excluding unknown items): 326 Calories; 6g Fat (15.5% calories from fat); 14g Protein; 56g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 795mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Made with Pinto Beans
Per Serving (excluding unknown items): 321 Calories; 6g Fat (15.7% calories from fat); 14g Protein; 55g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 848mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
hillbillyhousewife.com


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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/3/07 5:49 P

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Red Beans & Rice
1 pound dry kidney beans (approximately 6 cups cooked)

2 quarts of tap water
1 pound turkey sausage
1 cup chopped onion
2 cups chopped celery
2 teaspoons minced fresh garlic
2 teaspoons sea salt
Good shot of Tabasco Sauce
Hot Cooked Brown Rice
Soak the kidney beans overnight in the tap water, or you can use the quick soak method: bring them to a boil in the tap water, and then let them sit, covered, on the back of the stove for an hour or two.
After soaking let the beans boil for about an hour or until they are getting tender. While they cook you can prepare the vegetables and the meat. The onion, celery and garlic will need chopping.
Fry the turkey sausage in a large skillet. Crumble it up with a fork as it cooks. When it is well done drain off any fat. Set the sausage aside until the beans have cooked at least an hour.
After the beans have softened up and are getting close to tender, it is time to add the rest of the ingredients. If your sausage is spicy, you may not want to add the Hot Sauce, so taste it before adding any willy-nilly. If your sausage is not spicy then a small shot of Hot Sauce will marry nicely with the rest of the dish. Simmer the beans, sausage and vegetables for about a half an hour longer, or until the beans are all the way tender. I put the brown rice on to cook right before I add the vegetables and sausage to the beans. This gets them both done at about the same time.
Serve with black pepper and vinegar at the table.
Makes 8 servings.
Not Including Rice
Per Serving (excluding unknown items): 293 Calories; 6g Fat (17.6% calories from fat); 24g Protein; 37g Carbohydrate; 15g Dietary Fiber; 48mg Cholesterol; 928mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Including 1/2-cup cooked rice per serving:
Per Serving (excluding unknown items): 402 Calories; 7g Fat (14.7% calories from fat); 26g Protein; 60g Carbohydrate; 17g Dietary Fiber; 48mg Cholesterol; 929mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
hillbillyhousewife.com


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4/3/07 5:48 P

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Home Style Lentils & Rice
3/4 cup dry lentils

3/4 cup brown rice
4 packets reduced-sodium chicken broth powder
2 tablespoons dry onion
1 tablespoon onion powder
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon basil
4 cups tap water
2 tablespoons olive oil
In a 2-quart saucepan bring the water and oil to a boil. As the water is heating, add the lentils, rice, broth powder, and seasonings. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as st, or topped with a little cheddar cheese if desired. This, along with the Taco Style Version, is one of Tommy's favorite foods in the whole wide world.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. We ususally serve it with a big salad made up of lettuce, tomatoes, chick peas, cucumber and any other fresh veggies lurking in the fridge. If you are having a busy day and don't have time to cook this on the stove, it can cook in the crock pot on low for about 6 hours instead. I've never cooked it on high, so I'm not sure how quickly it would cook that way. I suspect about 3 or 4 hours would be enough.
Makes 6 servings.
Per Serving (excluding unknown items): 223 Calories; 5g Fat (21.6% calories from fat); 9g Protein; 35g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 190mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat.
hillbillyhousewife.com


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Taco Style Lentils & Rice
3/4 cup dry lentils

3/4 cup brown rice
4 cups homemade chicken broth
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon olive oil
(Salt to taste: 1/2-teaspoon)
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Finally add the oil. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead. Both ways are very tasty. This is one of Tommy's favorite foods in the whole wide world.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this recipe is your best bet. Our favorite way to eat it is in tacos. If you are having a busy day and don't have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I've never cooked it on high, so I'm not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
Makes 4 servings.
Per Serving (excluding unknown items): 318 Calories; 7g Fat (18.3% calories from fat); 24g Protein; 51g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 58mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Fat.
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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
3/20/07 4:57 P

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Couscous Salad

½ cup couscous (you’ll find it where rice is. Just get plain.)

1 teaspoon chicken boullion granules (these can be hard to find in Wally World—check baking aisle)

1 cup boiling water

1 med tomato, seeded and finely chopped (just slice the tomato in quarters, scoop out the meat, then chop) (I usually use more than one tomato though)

1 small cucumber, peeled and finely chopped

¼ cup sugar-free balsamic vinaigrette dressing

1 bag (10 oz) baby spinach leaves, stems removed (can find bag of baby spinach leaves in produce section, but will need to just tear off stems off most)

3 oz crumbled reduced fat feta cheese (will be where cream cheese is if at Wally World) (And I LOVE feta cheese so I’ve always added more than this.)

In a lg bowl, combine the couscous and bouillon granules. Stir in the water. Cover and set aside for 5 mins. (or until the liquid is absorbed.)

Add the tomato, cucumber, and dressing and toss until blended. Cover and refrigerate until ready to serve.

Just before serving, add 3 cups of spinach and the cheese to the couscous and toss. Line a serving platter w/ the remaining spinach leaves and spoon the couscous mix over the top.

(I’ve always just added ALL the spinach and cheese into the mix….instead of making it all pretty on a bed of spinach…..)

Makes 4 servings

Per serving:
170 cal 3 ½ g fat 1 ½ g sat fat
9 g protein 28 g carb 5 g dietary fiber 10 mg cholesterol 680 mg sodium



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HOBO55's Photo HOBO55 Posts: 2,117
2/7/07 8:58 P

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from www.simpleanddelicious.com

Vegetable Fried Rice
serves 4 (1 cup servings)

Ingredients:
PAM® Original No-Stick Cooking Spray
3/4 cup (6 ounces) Egg Beaters® Egg Product
1 bag (16 ounces) frozen stir-fry vegetables, thawed
1 teaspoon minced garlic
2 cups cooked brown rice, chilled
3 tablespoons La Choy® Lite Soy Sauce
1/4 teaspoon ground ginger

Directions:
Spray large nonstick skillet with cooking spray. Heat over medium heat. Add Egg Beaters; cook without stirring until edges and bottom begin to set. Lift uncooked portion and gently turn to scramble. Continue cooking until set. Remove from skillet. Cover and keep warm.
Spray skillet again with cooking spray. Add vegetables and garlic; cook and stir 6 minutes, or until vegetables are crisp-tender. Stir in rice, soy sauce and ginger; cook until heated through. Stir in cooked Egg Beaters. Serve immediately.













HOBO55's Photo HOBO55 Posts: 2,117
2/7/07 11:11 A

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From cdkitchen.com

Broccoli Casserole Sidedish
Serves/Makes: 8
Ready In: 30-60 minutes

Ingredients:

20 ounces chopped, frozen broccoli
1 can ff mushroom soup
1 cup ff grated cheddar
1 tablespoon minced onion
2 eggs, beaten or 1/2 cup egg beater
1 cup ff mayonnaise
salt & pepper to taste
1 cup crushed Ritz crackers

Directions:
Preheat oven to 350F. Cook frozen broccoli 5 minutes; drain (can use microwave) Mix broccoli with next 6 ingredients in large bowl. Turn into pam sprayed casserole dish; top with crushed crackers. Bake 45 minutes.

(Can be made ahead: refrigerate, then bring to room temperature before adding crackers and baking)











HOBO55's Photo HOBO55 Posts: 2,117
1/29/07 3:21 P

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Got this from the Kashi web site.


Garlic Braised Greens
Servings: Makes 5 Servings
Ingredients:
2 cups Kashi® Pilaf, cooked and hot
1 teaspoon olive oil
5 cloves garlic, peeled and minced
2 whole carrots, cut into match sticks
6 cups fresh kale, removed from stem and chopped finely
2/3 cup water (or vegetable stock)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 cup fresh basil, minced
Directions:
Cook Kashi Pilaf according to directions on package. Heat olive oil in a large skillet over medium high heat. Once oil is hot, but not smoking, add garlic and stir for 5 seconds. Add carrots and kale and stir quickly and thoroughly until both are evenly coated with the oil. Reduce heat to low. Add water, salt, pepper, and mix well. Cover and simmer until carrots and kale are tender but still retaining their bright colors (about 5 minutes). Remove from heat, stir in basil. Toss braised green mixture with hot cooked Kashi Pilaf and serve immediately.


Nutrition Facts:
Serving Size: About ½ cup, Calories 200, Calories from Fat 35, Total Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 36g, Dietary Fiber 7g, Sugars 4g, Protein 8g, Vitamin A 170%, Vitamin C 310%, Calcium 15%, Iron 15%













HOBO55's Photo HOBO55 Posts: 2,117
1/29/07 3:03 P

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Again not sure where I got this.

Vegetable Fried Rice

Serves: 8

INGREDIENTS
3 cups cooked brown rice
1 (10 oz.) package frozen mixed vegetables (or 2 cups fresh vegetables, chopped)
1 small onion, finely chopped
2 egg whites, slightly beaten
2 teaspoons olive oil
3 teaspoons low sodium soy sauce
DIRECTIONS
1. In a large pan, heat oil on medium-high heat. Add onion and rice. Stir and cook until onion is soft, about 5 minutes.
2. Reduce heat to medium and add vegetables to rice mixture. Cook 2 minutes for frozen vegetables and 5-7 minutes for fresh vegetables.
3. Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.
4. Add the egg whites, and scramble until cooked firm.
5. Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.
NUTRITION INFO
Calories: 137.5
Fat: 3 g
Carbohydrates: 23.5 g
Protein: 4.6 g












DEBBYW's Photo DEBBYW Posts: 222
1/18/07 1:03 P

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hi sue,
well you beat me to it. lol i found the veg medley in food & family the other day too. tried it last night. it was good. i came to post it and your ahead of me. well i didnt use the oil. i used a long grain brown rice that took about 40 min to cook and a lot more liquid. so i just put the carrots, peppers & celery in with the rice at the begining and let all boil together. then added the peas in the last few min. was good with our new orleans red beans from the SP recipe section.

5'3 Highest Height LOL
173 Highest Weight
163 SW 12/9/06 @ SP
158 12/23/06
158 1/1/07
153.5 1/16/07
147 3/21


 
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HOBO55's Photo HOBO55 Posts: 2,117
1/12/07 10:58 P

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From Food & Family

Easy Vegetable Rice Medley
Prep: 5 min Total: 20 min

1 Tbsp. canola oil
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped red peppers
1 can (14 1/2 oz) fat free reduced sodium chicken broth
1 1/2 cups Minute white rice, uncooked
1 cup frozen peas

Heat oil in nonstick skillet. Add onions, carrots, celery and peppers; cook 5 min. or until tender.

Add broth; bring to boil.

Stir in rice and peas; cover. Simmer 5 min. Remove from heat. Let stand 5 min. before serving.

Makes 4 servings, 1 1/4 cup each.

Calories 220, Fat 4g, Chol 0mg, Sodium 310mg, Carb 39g, Fiber 4g, Protein 9g











MINI-ME-2B's Photo MINI-ME-2B Posts: 9,291
12/31/06 9:42 A

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Quick Breakfast Rice (tried this morning & it was good)

ingredients

3 cups brown rice - cooked
1 cup (not packed) raisins
1 tsp cinnamon
1-1/2 cups skim milk - or to taste

(i added 1 tsp vanilla extract, and 1/4 cup sugar)

Fat: 1.7g
Carbohydrates: 67.2g
Calories:304.8
Protein: 8.1g
7 WW Points

Put the rice in a small saucepan with all the other ingredients.
Bring to the boil and simmer for about 3 minutes.
1 serving = 1 cup

Number of Servings: 4 - 3/4 cup servings

Recipe submitted by SparkPeople user AILEEN95.

Don't do anything to lose weight that you aren't willing to do for the rest of your life to maintain it! *unknown*

"If you focus on results, you will never change. If you focus on change, you will get results." - Jack Dixon
MINI-ME-2B's Photo MINI-ME-2B Posts: 9,291
12/10/06 9:54 A

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Made this for Mother's Day, everyone loved it

Jambalaya, serves 6

1 pound shrimp (allergic to shrimp, ham can be substituted)
1 pound uncooked boneless, skinless chicken breast
1/2 pound Sweet Italian Seasoned Lean Turkey Sausage
1/2 pound Hot Italian Seasoned Fresh Lean Turkey Sausage
2 medium onion(s)
1 medium bell pepper(s)
1 medium sweet red pepper(s)
2 cup uncooked brown rice
29 oz stewed tomatoes
2 large stalk celery
1 tsp hot pepper sauce
1 tsp cayenne pepper
4 oz canned tomato paste
3 clove garlic clove(s)
1 Tbsp ground thyme

Stovetop = Cook rice before.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.

Stir in chicken; cook until chicken is no longer pink, about 5 minutes.

Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, about 5 minutes more.

Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.

Crockpot:
Combine all ingredients (except shrimp) in cooker. Cook on high 4 to 5 hrs. Add shrimp and cook until shrimp is pink about 1 hr longer

Serving is 2 cups
Serves 6
WW Points = 8

Calories 437.5
Total Fat 10.2 g
Saturated Fat 2.4 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 0.7 g
Cholesterol 212.6 mg
Sodium 1,123.2 mg
Potassium 1,126.4 mg
Total Carbohydrate 37.0 g
Dietary Fiber 5.8 g
Sugars 9.2 g
Protein 49.9 g

Edited by: MINI-ME-2B at: 1/28/2007 (19:09)
Don't do anything to lose weight that you aren't willing to do for the rest of your life to maintain it! *unknown*

"If you focus on results, you will never change. If you focus on change, you will get results." - Jack Dixon
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