Zucchini Tots

Makes 12 tasty tots

1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese
1 cup cooked rice
1/4 cup bread crumbs
Salt and Pepper

Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

Grate the zucchini and then place in a dish towel to squeeze out the excess water. (If you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.)

In a bowl combine all ingredients. Using a spoon or a cookie scoop, fill the muffin cups to the top.

Bake for 15-18 minutes, or until tops are browned and set.

Coconut Cream Rice Pudding

3 cups cooked brown rice
1 1/2 cups refrigerated coconut milk
14 oz canned coconut milk
2/3 cup sucanat
2 tbsp butter
1/2 cup raisins
1 tsp cinnamon, divided
3/4 cup unsweetened coconut

Combine cooked rice, coconut milks, sugar and butter in a large, heavy-bottomed saucepan.  Add raisins.  Simmer for 20 minutes, stirring every few minutes.  It should still be soupy.  Remove from heat.  Mix 1/2 teaspoon of cinnamon into rice mixture.

Meanwhile toast coconut flakes in a dry skillet over medium low heat just until edges start to turn golden.  Remove from heat.

Spoon pudding into a serving dish and dust with remaining cinnamon and toasted coconut.  Serve warm or chilled.

Stuffed Red Peppers

4 large sweet red peppers
1 lb ground beef
1 cup onion, chopped
3 cups cooked brown rice
2 tbsp dried parsley flakes
1 1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground allspice
2 - 8 oz cans tomato sauce
1/2 cup chicken broth
1 tbsp + 1 tsp balsamic vinegar
1 tbsp dried basil
1/2 cup grated Parmesan cheese, divided

Cut tops off peppers; remove seeds. Cut peppers in half length-wise.

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Remove from the heat and stir in rice, parsley, salt, cayenne and allspice.  In a small saucepan, bring tomato sauce and broth to a boil.  Stir in the vinegar, basil and 1/4 cup Parmesan cheese.  Stir 1/2 the sauce into rice mixture.  Spoon into peppers.  Place in a foil-lined baking pan.

Cover with foil and bake at 350º for 30 minutes.  Sprinkle with remaining Parmesan cheese.  Uncover and bake for additional 5-10 minutes or until peppers are tender.  Serve with remaining sauce.

Best Chicken Dinner Ever!!

I got the marinade recipe off the Old Bay seasoning tin.  It was fabulous!  I used frozen chicken and it cooked perfectly.

2 boneless, skinless chicken breasts
1/4 cup oil
2 tbsp lemon juice
1 tbsp Old Bay seasoning
1 tsp parsley
1/4 tsp black pepper

Combine everything but chicken in a ziptop bag.  Mix throughly and add chicken.  Refrigerate 20-30 minutes turning over half way through.

Preheat grill to medium-high.  Place chicken on grill for 5 minutes.  Rotate chicken 1/4 turn and grill additional 5 minutes.  Turn chicken over and repeat grill times.  Baste chicken with marinade every time you rotate it.  Test  temperature in thickest part of breast.  It should read about 175 deg.

Serve with cooked rice mixed with sauteed onions and a green salad.

Easy Rice

I've always been intimidated by making rice on the stovetop.  I don't know why.  But it's really easy!!

Soak desired amount of rice in a bowl for up to 1 hour.  Drain.

Level rice in a pot and add warm-ish water.
Add enough water to reach the first knuckle of your finger, about 1 inch above rice.
The picture shows the amount for brown rice which will need a bit more.  About 1 1/4 inches.

Cook rice over medium-high heat until it just starts to boil.

Turn heat to low (a gentle simmer) and cover.

Cook for 15-18 minutes for white rice.  Brown rice takes about 30-40 minutes.

Leave lid on and let sit for at least 10 minutes.
This allows the moisture to distribute evenly throughout the rice and so you're not left with dry rice on top and mushy rice on the bottom.

Now go enjoy your beautiful rice!!

I like to make a big batch of rice and then freeze it in zip top bags.

Then I warm it in my microwave and I have quick and still beautiful rice!

Chicken & Pepper Skillet

South Beach Diet Friendly (Phase 1)
Adapted from Food.com

1 tbsp olive oil
12 oz boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 bell peppers, cut into thin strips  (red, green, and yellow)
8 mushrooms, thickly sliced
1 medium onion, sliced
1 tsp ground cumin
1 1/2 tsp dried oregano
3 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1/4 tsp salt
fresh ground black pepper
1 tomato, diced

In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.

Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.

Add lemon juice, parsley, salt and pepper; toss to combine well and serve topped with tomato.

Orange Chicken

Adapted from Deals to Meals

2 pounds boneless, skinless chicken breasts, cut into 1" cubes
1/2 cup flour
1 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
3/4 cups water
1 cup plus 2 tablespoons fresh orange juice (or from concentrate)
1/3 cup rice vinegar
3 tbsp soy sauce
1 tbsp orange zest
1 cup sucanat
1/2 tsp finely minced ginger
1 tsp minced garlic
2 tbsp green onion
3 tbsp cornstarch
1/4 cup water

Heat oven to 350 deg F. In a ziptop bag combine flour, garlic powder and pepper. Put chicken pieces in bag and shake to coat evenly. Pour oil in a foil-lined 9"x13" baking pan. Arrange chicken in pan and bake uncovered for 20 minutes.

Meanwhile, in a medium saucepan combine water, orange juice, rice vinegar, soy sauce, and orange zest. Whisk over medium heat for a few minutes. Stir in sucanat, ginger, garlic, and green onion and bring to a boil. Combine cornstarch and water. Add to sauce and whisk until thickened.

After chicken has baked, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 20 to 30 minutes, basting frequently (or until chicken is cooked through). Serve chicken over rice with extra sauce on the side.

Vegetable Enchiladas

Compliments of Simple Healthy Tasty

Makes 20-24 enchiladas (2 pans)

Filling

4-5 cups cooked beans

2-3 cups cooked brown rice

2+ cups of corn

3 carrots, diced finely

1 medium zucchini, chopped

1 large onion chopped

1-2 4 oz cans of diced green chilies

1-2 4 oz cans sliced mushrooms or fresh sliced

1-2 cups tomatoes, chopped or canned

1 tsp cumin

1 tsp sea salt

1 tsp chili powder

1 tsp Mexican seasoning (optional)

½ tsp garlic powder (optional)

2 tbsp olive oil

Enchilada Sauce

6 tbsp chili powder

2/3 cup whole wheat flour

4 tsp vinegar

2 tsp each:

garlic powder, oregano, sea salt

8 cups water

“Cheese” Sauce

½ cup whole wheat flour

½ cup nutritional yeast a.k.a. brewers yeast

1 tsp sea salt

1 tsp garlic powder

2 cups water

2 tsp mustard powder

4 tbsp coconut oil

20-24 tortillas

olives, sliced

green onions, sliced

guacamole

salsa

fresh tomatoes

shredded lettuce

Mix all filling ingredients together in large frying pan and saute just until vegetables are crisp tender.

Prepare enchilada sauce by mixing all ingredients in a large saucepan and simmer over low heat until thickened.  Do not cut back on the chili powder in the sauce.  It isn’t hot tasting, but it is necessary to give the sauce color and flavor.

For “cheese” sauce, in large saucepan, combine flour, yeast, salt and garlic powder.  Add water and mix thoroughly over medium heat until thick and bubbly.  Remove from heat and add mustard and coconut oil.

Spread a layer of enchilada sauce in the bottom of two 9”x13” pans.  Fill your tortillas with a good helping of filling, roll and place in the pans.  After the pans are full pour the remaining enchilada sauce over them.   Then pour cheese sauce on top.  Sprinkle with sliced olives and green onions.  Cover and bake at 350° for 20 minutes or until bubbly.  If freezing one, cover and put in freezer.  Top with guacamole, salsa, fresh tomatoes, and shredded lettuce.

Black Beans and Rice

3 cups cooked brown rice
20oz black beans, rinsed & drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
1/2 tsp ground cumin
1/2 tsp chili powder
1/3 cup green enchilada sauce (to taste)
1/2 tsp salt

Combine all ingredients and heat until warm.

Fried Rice

Makes 6 servings

½ cup onion, minced
3 tbsp cooking oil
6 cups cooked rice
½ cup cooked ham, chicken, pork, or shellfish
¼ cup water chestnuts, slivered
Sliced mushrooms
1 tbsp soy sauce
2 eggs, slightly beaten
Salt and pepper to taste

Cook onion in oil until translucent. Add rice and cook, stirring over low heat for 2-3 minutes. Add meat, water chestnuts, and mushrooms, mix well. Add soy sauce, eggs and seasonings. Cook and stir over low heat until egg is cooked.