Cheesy Chicken Broccoli & Rice Casserole

Easy and healthy casserole that doesn't take long to make and best of all it's got cheese in it.

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What you need:

1 tbsp olive oil
1 small onion chopped
2 chicken breasts cut into small cubes
¼ tsp salt and black pepper
¼ tsp garlic powder and onion powder
4 cloves garlic minced
2 cup rice cooked
10 oz cream of chicken soup (1 can)
2 cups chicken broth low sodium
2 cups broccoli florets
1 cup cheddar cheese
1 tbsp fresh parsley chopped

How to Make it:

Heat the olive oil in a large skillet. Add chopped onion and cubed chicken. Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season  to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.

Spray a casserole dish with Olive oil spray then add the rice, cream of chicken soup and chicken broth. 

Add the broccoli florets and half the cheese then Sprinkle over the top with remaining cheese and place in the oven, bake 30 minutes. Garnish with fresh parsley and serve. Enjoy!

KOREAN GROUND BEEF AND RICE BOWLS

Super easy dish, full of flavor, we like to add different veggies to it, quick cook so they stay crispy or raw, depending on what we have.

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Serves: 4

What you Need:

1 pound lean ground beef 90% lean
3 garlic cloves minced
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
a few veggies thrown in 
2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish

How to make it:

In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. I toss in a few vegetables now that cook quick or add fresh raw before serving as we like our veggies in a bowl.

In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.

Serve over hot rice and garnish with green onions and sesame seeds.

Chicken Mushroom Broccoli Casserole topped with Pepper Jack Cheese

  

This casserole is filled with lots of goodness, mushrooms, broccoli, chicken, and best of all topped with Pepper Jack Cheese and Fried Onions as the grand final toppings. So good, easy to make too.

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What you need:

4 chicken breasts
1 small onion sliced small
4-5 garlic cloves minced
1 8oz box of mushrooms sliced in half 
1 small head of broccoli sliced or chopped(frozen can be used)
olive oil for cooking
2 cups chicken broth

1/2 cup cream
2 cups shredded Pepper Jack Cheese(you can use other cheeses)
1 cup fried onions

sea salt, pepper, garlic powder, onion powder

How to make it:

First slice and chop your vegetables for cooking. Slice chicken into strips or chunks

In a medium pan, fill with water and cook broccoli till just ender, or you can use frozen broccoli.

Cook 2 cups of rice by stove top or using a rice cooker

In a skillet, drizzle 2 to 3 turns of olive oil in pan and heat up, then add the onions, garlic and cook 3-4 minutes till tender. Add chicken and cook till no longer pink, turn a few times as cooking to mix. Add mushrooms and cook just about 3 more minutes.

Season with a touch of sea salt, and pepper generously, also garlic powder and onion powder.

Once everything is cooked, add 2 cups broth and simmer until it reduces about half, I cooked it for 20 minutes on medium low heat, then once the broth is reduced by half, turn down heat to low add cream and stir to mix, do not let it boil. 

Heat oven to 350  Stir in cooked rice stir pour into casserole dish 9x 13, top with broccoli then spread shredded cheese over all and top last with the fried onions.

Bake for 20-25 minutes until cheese is bubbly. Serve hot.

Coconut Rice Pudding

Creamy goodness topped with cinnamon, nutmeg, coconut makes it the much better, looks good served in pretty bowls. You can make it, try it.

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What you need:

¾ cup uncooked white rice
1 ½ cups water
2 ½ cups coconut milk, divided
½ cup sugar
½ tsp vanilla or cinnamon
¼ tsp salt
1 egg
1 cup chopped or mixed dried fruit, chopped dates, or raisins(optional)
Sprinkle ground cinnamon and or nutmeg and coconut top before serving if you like.

How to make it: 

Combine rinsed rice and 1 ½ cups water. Bring to a boil, reduce heat, cover, cook for 20 min. Stir in 2 cups coconut milk, sugar, and flavoring. Bring heat back up to boiling, then lower to simmer. Cook 20 min or so, until creamy, stirring frequently. In a smaller bowl stir together and beat ½ cup milk and 1 egg. Fold into rice mixture and stir well, cooking for 5 more minutes. Pour into a bowl and add flavorings. Refrigerate several hours or serve warm. It's even better the next day.

Garlic Mushroom Chicken with Jalapenos over Ginger Rice

A little spicy dish, want less spice? Remove the seeds of the Jalapenos and it won't be too spicy.

or Leave them out substitute another vegetable like water chestnuts or green peppers.

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Serves 4

What you need:

2 chicken breasts, boneless sliced or chunked
1 onion diced
3-4 garlic cloves minced
1 or more Jalapenos sliced, seeds removed 
olive oil
1/2 cup vegetable or chicken broth
sea salt, pepper
2 cups cooked rice you could put it over buttered  noodles too

How to make it:

I serve this over ginger rice, any rice you like will work, recipe below how I make ginger rice,

Heat skillet with 2 teaspoons olive oil, once hot add chicken and cook it, as chicken is turning white, add onions and garlic and cook about 2 more minutes, when chicken is no longer showing any signs of pick, remove from skillet and place in a bowl or dish, set aside.

Now add 1 more teaspoon of olive oil to pan when hot once again add 1/2 cup broth, let heat up, then add Jalapenos and mushrooms cook about 3 minutes and add chicken veggies back into skillet stir to mix.

Ginger rice

How to Make it:

Cook 2 cups of rice, once cooked

I add 3 tablespoons butter to the rice, and 1-2 teaspoons of ginger, I would start with one until you know how you like it?

Vegetarian Spanish Rice

This dish makes a good side or main dish, vegetarian too. Or use chicken broth instead of vegetable broth and add chicken or beef to make an entre.

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SERVES: 6

YIELD: 3 Cups

WHAT YOU NEED:

2 tablespoons vegetable oil
1 cup rice
1 1⁄2 cups crushed tomatoes(can use fresh, cooked)
2 garlic cloves, minced
1 small onion, chopped
2 1⁄3 cups vegetable broth or chicken 
1⁄4 cup green bell pepper, chopped
1⁄4 cup red bell pepper, choped
1(4 ounce) can green chilies
1 small can tomato sauce
1 cup frozen mixed vegetables(optional)
2-3 tsp hot sauce (optional)
Seasonings I add: Pepper, Mexican spices to flavor it up and a touch of sea salt

HOW TO MAKE IT:

In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth. If you like it chunky be careful not to over blend. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil.

Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.

Stir in the peppers and green chilies. Heat through and serve immediately.

Note:

I like to cook small tomatoes, sometimes cherry or other kinds, if they are bigger than cherry I cut them in half, then I cook with the onions and garlic till softened. I use these in place of canned when I have fresh. Oh so good and only takes a little longer.

When the rice is done, I stir in 1 cup of frozen mixed vegetables and let it sit with lid oin for just 3-4 minutes to heat them up and serve.

Cheesy French Onion Rice Casserole

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Great side dish with so many entrees, love the cheesy goodness

what you need:

4 cups cooked rice
1 pkg onion soup mix
1 can cream of chicken soup
2 tbsp butter
1 cup diced or shredded cheese(your choice) I used velveeta today
1 cup milk(your choice)
dash pepper, a little garlic powder(optional) no salt due to the soup mix has enough

Heat oven to 350

How to make it:

cook rice ahead

stir up soup, onion soup mix, butter, milk and seasonings you want added(keep in mind onion soup mix has some seasonings and plenty of salt so go light)

Stir into rice and mix evenly. Pour into a casserole dish I spray mine with cooking spray first.

bake for 30-40 minutes

serve

Garlic Shitake Mushrooms Asparagus with Rice

 

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Want to eat more vegetables that taste delicious and leave the meats in the freezer tonight? Then this dish is just what you should try. It's easy and so full of flavor.

Serves 4

What you need:

16 oz of Shitake Mushrooms sliced
1 bunch of fresh Asparagus trimmed and sliced
5-6 cloves of garlic sliced thin

1 small red onion sliced thin or diced(or half a large)
1/4 cup of butter(I use unsalted)
2-4 cups cooked rice

dash of sea salt and cracked pepper

A shake of everything bagel seasoning(optional)

Low salt soy sauce (optional)

How to make it:

Cook the rice as directed on package, I use a rice cooker it cooks perfect every time.

Prepare the vegetables, heat a skillet till not but not burning, I use medium heat

Melt the butter quick, then add the garlic and onions cook just till tender about 2 minutes

Then add the Asparagus and cook about 4-5 minutes till tender, add Mushrooms and cook 

another 3-4 minutes just till barely tender. Serve over rice, I add a sprinkling of soy sauce which is optional.

Chicken Fried Rice

This delicious Chicken Fried Rice authentic chicken fried rice in your own kitchen. You can add Yum Yum sauce to serve. 

SERVINGS 4

CALORIES 612 kcal

What you need:

2 tablespoons sesame oil or vegetable oil
½ cup onion diced
½ cup carrots diced
½ cup frozen peas no need to thaw
2 eggs
3 cups cooked white rice
2 cups cooked chicken shredded
½ cup soy sauce
1 tablespoon butter
Salt and pepper to taste

How to make it

Chicken Fried Rice Directions:

Heat a large frying pan or wok over medium heat. Add the sesame oil, onions, and carrots; sauté until the carrots and onions are starting to become tender.

Add the peas to the pan and stir well.

In a small bowl, beat the eggs with a fork. Push the vegetable mixture to one side of the pan, then pour the eggs onto the other side of the pan. Use a spatula to scramble the eggs. Once the eggs are fully cooked, stir into the vegetables.

Add the rice and chicken; mix well.

Add the soy sauce then stir into the fried rice.

Add the butter and stir the rice until the butter is melted.

Season the fried rice with salt and pepper if desired.

Serve with “yum-yum sauce”.

Dirty Rice with Shrimp and Sausage

 

We like Dirty Rice and there are many ways to make it and places that serve it, the best place to have it these days it right at home. This delicious recipe includes shrimp and sausage. It's so darn good.

SERVES: 4
INGREDIENTS
2 tablespoons cooking oil
1⁄2 lb. ground pork
1 onion, chopped
2 celery ribs, diced
1 green bell pepper, diced
1 garlic clove, minced
1⁄4 teaspoon cayenne
1⁄2 teaspoon paprika
1⁄2 teaspoon dried oregano
1 bay leaf
1 3⁄4 teaspoons salt
1⁄4 teaspoon fresh ground black pepper
1 1⁄2 cups long grain rice
3 cups canned low sodium chicken broth (can use homemade stock)
1 lb. medium shrimp, shelled and halved
2 scallions, including green tops chopped

DIRECTIONS

Heat 1 Tbsp. of oil at medium. Add pork and cook until no longer pink (2 minutes).

Reduce heat to medium low and add remaining oil. Add onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until veggies start to soften (about 5 minutes).

Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute.

Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes.

Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes.

Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes).

Remove bay leaf and stir in scallions.

Sweet Chili Salmon Rice Bowl

I have this thing about bowls these days so I am trying all kinds of ideas and creating recipes. So today I share my Sweet Chili Salmon Rice Bowl and it is delicious, just make sure you find a Sweet Chili paste sauce or it might be way too hot.

Yield: 4

Ingredients
1 pound salmon filet, cut into chunk
1/2 shredded carrot
1/2 shelled edamame

2-3 sliced small sweet peppers
a pinch of salt and pepper
2-3 green onions, sliced into 1/2 to 1 inch pieces(red onion is good too)
1/4 cup sweet chili paste sauce, plus extra for topping if desired(be sure it says Sweet)
1 tablespoon honey
1 tablespoon coconut oil
1/4 cup fresh chopped cilantro (we love lots of cilantro)
1/2 teaspoon toasted sesame oil
1–2 tablespoon toasted sesame seeds
2 limes, sliced

Instructions

Cook rice in a rice cooker according to directions. Let cool while you prepare the rest of the ingredients.

Skin and cut salmon into cubes. Place the salmon in a bowl and season with salt and pepper, then cover with the chili sauce and honey, tossing well to coat. You can toss with a little more chili sauce if desired.

Heat a large skillet or grill pan over medium-high heat and add the sesame oil. Add the edamame and shredded carrots and cook 2-3 minutes or until slightly tender. Add green onions and cook and additional 1-2 minutes (I like my carrots to have a little fresh crunch, but it can be cooked a few extra minutes if you would like them thoroughly cooked). Set veggies aside.

Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Place the salmon in the skillet and cook until opaque and golden on all sides, about 1 to 2 minutes per side.

Assemble rice bowls by dividing the rice, veggies, and salmon among 4 bowls. Top with cilantro, sesame seeds, and lime wedges.

Remove the salmon and place it on a plate. Drizzle it with the toasted sesame oil and cover with the cilantro and sesame seeds. Finish with a spritz of lime. Serve with lime wedges and extra chili sauce.