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Archive for the ‘side dish’ Category

Spinach Rice

Spinach Rice

Ingredients
1/2 cup chopped onion
2 tablespoons olive oil
2 cups torn baby spinach
3/4 cup water
1 tablespoon dried parsley flakes
1/2 cup uncooked Minute® White Rice
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

Directions
In a large saucepan, saute onion in oil until tender. Add the spinach, water and parsley. Bring to a boil. Stir in the rice, salt and pepper. Cover and remove from the heat; let stand for 7-10 minutes or until rice is tender and liquid is absorbed. Yield: 2 servings

Recipe found here: Spinach Rice

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Fried Rice

Fried Rice

Ingredients
1/2 cup chopped green pepper
1/2 cup egg substitute
4 cups cooked rice
2 tablespoons reduced-sodium soy sauce

Directions
In a skillet coated with cooking spray, saute green pepper until crisp-tender. Add egg substitute; cook and stir until egg is completely set. Chop egg into small pieces. Add rice and soy sauce; heat through. Yield: 5 servings.

Recipe found here: Fried Rice

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Swiss Mushroom Orzo

Swiss Mushroom Orzo

Ingredients
1 cup uncooked orzo pasta
1 cup (4 ounces) shredded Swiss cheese
4 tablespoons cold butter, divided
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced fresh mushrooms

Directions
Cook orzo according to package directions. Meanwhile, in a food processor, combine the cheese, 3 tablespoons butter, garlic, salt and pepper; cover and process until smooth. In a large saucepan, saute the mushrooms in remaining butter until tender. Drain orzo and add to mushrooms. Stir in cheese mixture until melted. Yield: 3 servings.

Recipe found here: Swiss Mushroom Orzo

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Mushroom Rice

Mushroom Rice

Ingredients
1 can (10-1/2 ounces) condensed beef broth, undiluted
3/4 cup uncooked long grain rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion salt

Directions
In a 2-qt. microwave-safe dish, combine all ingredients. Cover and microwave on high for 4 minutes. Microwave at 50% power for 12 minutes. Let stand for 5-10 minutes. Stir before serving. Yield: 4 servings.

Recipe found here: Mushroom Rice

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2668ConAgra 241

Mallorca-Style Vegetable Bake

Ingredients
1 pound baking potatoes, cut into 1/2-inch cubes
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons virgin olive oil
2 cans (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 pound eggplant, peeled, cut into 1/2-inch cubes
1 pound zucchini, quartered lengthwise, sliced 1/2-inch thick
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions
Preheat oven to 400°F. Place potatoes, onion and garlic in 13×9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.

Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered 10 minutes more or until desired doneness.

Recipe found here: Mallorca-Style Vegetable Bake

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Balsamic Green Bean Salad

Balsamic Green Bean Salad

Ingredients
2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

Directions
Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.

In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese. Yield: 16 servings.

Recipe found here: Balsamic Green Bean Salad

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Spinach-Topped Tomatoes

Spinach-Topped Tomatoes

Ingredients
1 package (10 ounces) frozen chopped spinach
2 chicken bouillon cubes
Salt
3 large tomatoes, halved
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup butter, melted
1 egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Directions
In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.

Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper.

Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through. Yield: 6 servings.

Recipe found here: Spinach-Topped Tomatoes

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