Pineapple Shrimp Fried Rice
Serves 4
Inspired by: Skinny Taste
Cook 2 cups of brown rice according to package directions.
Cut 2 pineapples in half lengthwise. Carve each half out to make a bowl. Set aside all scooped out pineapple.
In a skillet on medium heat, heat 2 tablespoons olive oil. Add 1 & 1/2 lb peeled shrimp. Add salt and pepper. Cook until pink and tender.
Either remove and set aside cooked shrimp, or in another skillet heat olive oil on medium heat. Toss in 5 diced scallions, 1 sliced jalapeno, and 3 cloves minced garlic. Saute for about a minute, and then add in pineapple chunks and cooked rice. Stir together and then add 2 tablespoons soy sauce (more for taste). Cook until all ingredients are stirred well and heated through.
Pile on fried rice and shrimp into your pineapple bowl. Top with fresh chopped cilantro and serve!
About 365 calories per serving, 3. 9 grams fat, 23.9 grams protein and 3.2 grams fiber.
Chicken and Rice Casserole
Serves 6 plus
Inspired by: Miss Paula Deen (Southern Cooking Bible)
Preheat your oven to 300*
Cook 1 6 ounce box of long grain and wild rice according to box directions.
Meanwhile:
In a medium sauce pan heat 2 tablespoons vegetable oil on medium heat. Saute 1 chopped yellow onion until soft and translucent. Transfer to a large bowl to cool.
In another pan cook 1 large chopped chicken breast on medium heat in olive oil. (This is also a great recipe to use leftover chicken)
In the bowl with the onion add the following:
1 8 ounce can water chestnuts (drained and chopped)
2 14 ounce cans french-style green beans (drained)
1 4 ounce jar pimientos (rinsed and drained)
1 10 ounce can condensed cream of celery soup
1 cup mayo
1 cup shredded cheddar cheese
Mix together. Then add the chicken and the rice. Stir well.
Pour into a baking dish and sprinkle more cheese on top. Bake for 25 minutes and you got yourself a casserole.
note: this will keep in the fridge for up to 3 days, so make ahead for a busy workweek dinner!
Inspired by: Shape Magazine
Serves 2-4
Marinade:
1/4 cup olive oil
2 tbs sesame oil
2 tbs rice vinegar
2 tbs brown sugar
2 tbs soy sauce
2 cloves minced garlic
1 tbs grated ginger
Mix these ingredients in a large bowl with a lid. Add 2-4 salmon filets (depending on how many you are serving) refrigerate for 30 minutes.
You can grill your salmon, or put it under the broiler. (I broiled) Cook for 10-12 minutes, until flaky.
While cooking, make your glaze:
1/4 cup honey
1 tsp sesame oil
1 tsp soy sauce
1/2 tsp grated ginger
1/2 tsp sesame seeds
Combine all ingredients and whisk until smooth.
Serve your salmon hot! Top with scallions and honey glaze. Serve with rice! YUM!
Check out this scallion saving trick here!
Inspired By: Southern Living
Serves 8
Heat 1/2 cup peanut oil in a dutch oven over medium heat. Gradually whisk in 1/2 cup all purpose flour-mix constantly until the flour is chocolate brown. Be careful not to burn!
Reduce your heat to medium low and stir in 1 cup chopped sweet onion, 1 cup chopped green bell pepper, 1 cup chopped celery, 2 teaspoons creole seasoning, and 2 teaspoon minced garlic. Cook for about 3 minutes.
Gradually stir in 14 ounces low sodium chicken broth. Then add 1/2 lb andouille sausage(cut into 1/4 inch slices) and 1 & 1/2 cup frozen(thawed) blackeyed peas. Increase heat and bring to a boil. Reduce heat to low, simmer for about 20 minutes. Stir occasionally.
Add 1lb peeled large raw shrimp and cook for another 5 minutes. Serve over rice and enjoy!
Two recipes in one!
Inspired by: Skinny Taste and a little imagination
Serves 4
Mojo chicken:
Marinate 4 chicken breasts in mojo marinade(you can find this in the ethnic section of your grocery store) for at least 3 hours, over night is best.
Grill chicken, with a little of the marinade basted on top. Top with a lime slice!
Fiesta Rice: (The vegetarian part)
Cook 1 & 1/2 cup long grain rice according to package directions.
Heat 1 can of black beans (drained and rinsed) and heat 1 can of corn.
In a large bowl, combine rice, beans, corn, 1-2 diced tomatoes, 1 large diced scallion, 4 tablespoons chopped cilantro, 1 tablespoon fresh lime juice and salt to your liking. Toss and serve!
My notes:
OHMY, this was GOOD!! And fairly healthy-the rice is a weightwatchers recipe and is 152 calories per serving, .8 grams fat, and 5 grams protein. Just make sure you rinse your beans-I was too lazy to and it made my rice kind of gray, kind of ugly-but still so goooood. And the mojo marinade is some of the best stuff ever made.
Inspired by: My uncle Jeremy-a chef at Kool Beans Cafe in Tallahassee, FL
Heat a large pot with a generous amount of butter.
Cook 1 diced red onion, 1 diced carrot, 1 diced celery stick and 1 teaspoon minced garlic over high heat until soft and brown.
Add 1 can pineapple chunks, 1 tablespoon diced jalapeno, 3 cups of rice, and 4 and 1/2 cups of water (or chicken stock)-bring to a boil. Reduce to a slow simmer, cook covered for 25 min or until all the water is absorbed.
Great with fish or grilled chicken!
Serves 4
Inspired by: Food Network (Paula Deen)
Sprinkle 4 (2 inch thick) boneless pork chops with salt and pepper.
In a large skillet, heat vegetable oil over medium high heat. Add the pork chops and cook until browned on both sides (about 5 minutes per side)
Place 1 & 1/2 cups sliced Vidalia onions evenly over pork chops.
In a small bowl, combine 1 cup beef stock, 1 tablespoon chopped fresh parsley, 1 teaspoon mustard, 1 teaspoon paprika, and a little salt and pepper. Pour the mixture over the pork chops, and allow it to boil. Reduce the heat to medium and simmer for 30 minutes-stir once in awhile.
Stir in an 8 ounce container of sour cream until blended and cook until heated through (about 5 minutes, don’t boil!!)
Serve over hot rice!
My notes:
This is very tasty! However, it does take a long time to make. Paula Deen knows what she’s talking about.
Serves 2
Inspired by: Ikea 365 meals
Preheat your oven to 355’ (don’t use convection on this one)
Cook 1/2 cup wild rice, following instructions on packet.
Heat 2 tablespoons olive oil in a pan, and add 1 minced clove of garlic. Pan fry 3 oz scallions, and 1 diced yellow bell pepper. Stir in the drained rice, 3 oz crumbled feta cheese, 4 tablespoons cream, and 1 egg yolk. Season with salt and pepper.
Wash and cut in half 2 red bell peppers. (Remove the seeds too) Fill with the rice mixture and put in an oven proof dish. Add 1/2 cup vegetable stock to the bottom of the dish. Top the peppers with a little crumbled feta.
Cook in the oven for about 30 minutes.
My notes:
This takes about 45 minutes to do. About 600 calories and 19 grams of protein.
These are just so delicious. I paired these with a Greek salad.
Check out this tip on scallions:
http://feedingblake.tumblr.com/post/13450977174/greenoniontrick
