Feeds:
Posts
Comments

Archive for the ‘White rice’ Category

Makes 4 servings

  • 2 cups instant white rice, uncooked
  • 2 cups warm water
  • 4 skinless halibut fillets (1 lb)
  • 4 cups packed fresh baby spinach leaves
  • 1/2 cup Sun-Dried Tomato Vinaigrette dressing
  • 1 tbsp grated Parmesan cheese
  1. Preheat grill to medium-high heat.  Spoon 1/2 cup rice onto center of each of four 18″ long pieces of heavy-duty foil (or, use double layer of regular foil) with the sides slightly rolled up.  Pour 1/2 cup warm water over each mound of rice; top with 1 fish fillet.  Arrange spinach around fish; set aside. 
  2. Spoon dressing evenly over fish and spinach.  Bring up foil sides.  Double fold top and ends to seal each packet, leaving room for heat circulation inside. 
  3. Grill 10 minutes.  Place one packet on each of 4 dinner plates.  Cut slits in foil with sharp knife to release steam before opening.  Sprinkle each serving with Parmesan cheese. 

Read Full Post »

Makes 6 servings

  • 6 medium red, yellow, orange and/or green peppers
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 oz ground white-meat chicken or turkey
  • 1 1/2 cups cooked long-grain brown or white rice
  • 2 tbsp chopped parsley
  • salt and freshly ground black pepper
  • 1/4 cup pine nuts (optional)
  1. Cut stem ends from each pepper and reserve, keeping matching tops and bottoms together.  Remove seeds and membranes from peppers and discard. 
  2. Preheat oven to 350°F.  Prepare filling: In nonstick 12″ skillet, heat olive oil and add onion, celery, and garlic; cook over medium heat 5 minutes or until soft.  Add chicken and cook 5 minutes or just until no longer pink, stirring occasionally.  Remove from heat and stir in rice, parsley, 1/2 tsp salt, 1/4 tsp pepper, and pine nuts, if using. 
  3. Arrange peppers, close together, in baking dish just large enough to hold peppers; replace tops.  Cover and bake 45-55 minutes or until peppers are tender. 

Read Full Post »

Serves 4

  • 3/4 lb (3/4 of 16 oz pkg) frozen prepared meatballs
  • 1 medium each red and yellow pepper, cut into chunks
  • 1/4 cup water
  • 1/4 cup apricot jam
  • 1/4 cup Catalina dressing
  • 2 tbsp soy sauce
  • 3/4 tsp each ground ginger and garlic powder
  • 2 cups white rice, prepared according to pkg directions
  1. Combine all ingredients except rice in large skillet; cover.  Cook on medium heat 10 minutes, stirring occasionally. 
  2. Increase heat to medium-high; uncover.  Cook 8-10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally. 
  3. Serve over the hot cooked rice.

Read Full Post »

Makes 4 servings

  • 1 tbsp oil
  • 1 lb boneless skinless chicken breasts, cut into strips
  • 3 cups cut-up fresh vegetables (broccoli, carrots and red peppers)
  • 1 can (14 1/2 oz) chicken broth
  • 2 cups white rice, uncooked
  • 1/4 cup Zesty Italian Dressing
  1. Heat oil in large skillet on medium heat.  Add chicken; cook and stir until lightly browned, stirring occasionally. 
  2. Add vegetables; cook and stir 3-5 minutes or until crisp-tender.  Stir in broth.  Bring to boil. 
  3. Stir in rice and dressing; cover.  Reduce heat to low.  Cook 5 minutes or until liquid is absorbed and chicken is cooked through. 

Read Full Post »

Makes 2 servings

  • 1 tbsp oil
  • 2 cups sliced zucchini (about 2 small)
  • 1/2 lb frozen large shrimp, thawed
  • 1 cup (about 1/2 of 14 1/2 oz can) diced tomatoes, undrained
  • 2 tbsp Sun-Dried Tomato Vinaigrette dressing
  • 1/2 cup crumbled feta cheese
  • 1 cup uncooked white rice, prepared as directed on package
  1. Heat oil in nonstick skillet on medium-high heat.  Add zucchini; cook 1 minute.  Add shrimp; cook until shrimp turn pink, stirring occasionally.
  2. Stir in tomatoes with their liquid and the dressing.  Cook on low heat until heated through.  Sprinkle with cheese.
  3. Spoon over cooked rice.  Sprinkle with chopped fresh parsley, if desired.

Read Full Post »

Makes 4 servings

  • 1/4 cup Zesty Italian Dressing
  • 1 lb boneless skinless chicken breasts, cut into strips
  • 1 1/3 cups water
  • 1/4 cup teriyaki sauce
  • 1/2 tsp garlic powder
  • 2 cups frozen broccoli florets
  • 1 1/2 cups white rice, uncooked
  1. Heat dressing in large nonstick skillet on medium-high heat.  Add chicken; cook and stir 5-7 minutes or until cooked through. 
  2. Add water, teriyaki sauce and garlic powder; stir.  Bring to boil.
  3. Stir in broccoli and rice; cover.  Cook on low heat 5 minutes.  Remove from heat.  Let stand 5 minutes.  Fluff with fork. 

Substitute: Try adding frozen stir-fry style mixed vegetables instead of the broccoli.

Read Full Post »

Makes 4 servings

  • 4 pork chops, about 3/4 inch thick
  • 1 onion, sliced
  • 2 cup sliced mushrooms
  • 2 tbsp Balsamic Vinaigrette Dressing
  • 1 1/2 cups white rice, uncooked
  • 1 can (10 1/2 oz) condensed chicken broth
  • 1 broth can water
  • 2 red apples, sliced
  • 1 tsp dried thyme leaves
  1. Spray large nonstick skillet with cooking spray.  Add chops; cook on medium-high heat 4 minutes on each side or until browned.
  2. Add onion, mushrooms and dressing; cook an additional 3 minutes.
  3. Stir in rice, broth, water, apples and thyme.  Reduce heat to medium; simmer 10 minutes or until heated through.

Read Full Post »