8 ounces uncooked salmon fillet*
1 egg
1/4 cup mayonnaise
1/4 cup finely grated Parmesan cheese
2 tablespoons minced shallot
2 tablespoons minced fresh parsley
1 cup cooked white rice
1 cup panko-style breadcrumbs
1 tablespoon oil or butter
1 jar (12 ounces) roasted red peppers in oil
2 tablespoons sour cream
salt and pepper, to taste
Cut salmon into 2 pieces and place in a single layer on a microwave-safe plate. Cook in microwave for approximately 3 minutes, or until salmon is cooked through and flakes easily. Let cool to room temperature and break into small pieces with a fork.
In a mixing bowl, whisk together the egg, mayonnaise, cheese, shallot and parsley. Stir in rice and salmon. Wet hands with water and form mixture into 4 to 6 small patties, about 2 inches thick. Spread breadcrumbs onto a plate. Press the patties into breadcrumbs, completely covering both sides. Refrigerate patties for at least 30 minutes.
In a frying pan over medium heat, add oil. Cook patties until they are cooked through and golden brown on each side. Place peppers in a blender. Add sour cream. Blend until smooth, adding a little liquid from the jar to thin the sauce as desired. Season with salt and pepper. Makes 2 to 4 servings.
* To save time, substitute with 1 can (8 ounces) salmon, drained and rinsed.
8 ounces andouille sausage
1 tablespoon vegetable oil
1/2 onion, minced
1/2 red bell pepper, diced
1 teaspoon Cajun seasoning
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons cayenne pepper sauce
2 cups cooked white rice
1/2 cup vegetable broth
16 ounces cooked peeled shrimp
2 tablespoons minced fresh parsley
Cut sausage in half lengthwise and then into 1/4 inch thick half-moon slices. Heat oil in a large frying pan to medium-high heat. Add sausage slices, onion, bell pepper and Cajun seasoning and saute for about 5 minutes, until vegetables are softened. Add garlic, tomato paste and cayenne pepper sauce; stir and cook for 1 minute. Stir in rice and broth and cover and simmer until rice has absorbed liquid, about 5 minutes. Remove from heat and stir in shrimp and parsley. Makes 4 to 6 servings.
6 green bell peppers
1 pound ground beef or ground turkey
1 medium onion, chopped
1-1/2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano, with liquid
3/4 cup uncooked instant white rice
1-1/4 cups water, divided
salt and pepper, to taste
1 can (8 ounces) tomato sauce, divided
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Parboil the peppers in boiling water for 5 minutes. Carefully remove peppers and drain any excess water.
In a large frying pan, brown ground beef or turkey, onion and garlic until meat is no longer pink. Drain grease if necessary. Stir in the Italian seasoning, tomatoes, rice and 3/4 cup water. Cover, and simmer over medium heat for 5 minutes, or until rice is tender. Remove from heat. Season with salt and pepper.
Stuff each pepper with beef and rice mixture. Place stuffed peppers open side up in a baking dish. Place a spoonful of tomato sauce under each stuffed pepper using approximately 1/3 of the can. Spoon remaining tomato sauce over top of each stuffed pepper. Pour 1/2 cup water in bottom of baking dish. Cover with aluminum foil and bake 30 minutes, or until heated through. Makes 6 servings.
1 can (16 ounces) whole cranberry sauce
1 cup Russian salad dressing
1/4 cup orange juice concentrate
2 to 3 pounds boneless, skinless chicken breasts
7 cups hot cooked rice
In a small bowl, combine cranberry sauce, dressing and orange juice. Pour half the mixture into a 9 x 13-inch baking pan. Place chicken in pan in a single layer. Pour remaining sauce over chicken pieces. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 350 degrees.
Remove chicken from refrigerator, uncover and bring to room temperature, about 20 minutes. Bake for 60 to 70 minutes, basting occasionally. Serve over rice. Makes 6 to 8 servings.
1 large cabbage, halved
4 tablespoons butter or margarine
1 red onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 tablespoon dried parsley
1 egg, beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups cooked white rice
1-1/2 pounds ground beef
2 cups chicken broth
1 can (28 ounces) tomato puree
2 tablespoons brown sugar
2 tablespoons red wine vinegar
Separate cabbage leaves and microwave a few at a time for about 90 seconds until soft and pliable. Melt butter in a large stock pot over medium heat and saute onion until soft. Add garlic and celery, saute for 1 minute. In a large mixing bowl, combine the onions, garlic, celery, parsley, egg, salt and pepper. Add the rice and ground beef, mixing well. In another bowl, combine broth, tomato puree, sugar and vinegar. Set aside.
In the center of each cooked cabbage leaf, place 1/4 cup of meat filling. Tuck in the sides of the leaf and starting with the stem end, roll the leaf tightly around filling. Place cabbage rolls in the stock pot, stacking neatly in layers. Cover rolls with tomato sauce mixture and bring to a boil. Cover tightly with a lid and simmer over low heat for 1 hour. Remove cabbage rolls to a serving plate leaving the remaining sauce. Turn up the heat to medium and simmer sauce mixture until reduced by half. Season with salt and pepper, to taste, and pour over rolls when ready to serve. Makes 6 to 8 servings.
2 tablespoons butter or margarine
1 teaspoon curry powder
1 cup uncooked long-grain white rice
2 cups vegetable broth
1/4 cup diced dried fruits, such as apricots, cranberries or raisins
2 tablespoons diced walnuts, pecans or pistachios
1 tablespoon dried parsley
2 ounces goat cheese, crumbled
8 large dinosaur kale leaves
2 cups marinara sauce
Preheat oven to 400 degrees.
Heat a large saucepan to medium-high heat. Add butter, curry powder and rice. Stir and cook until rice is translucent, about 3 to 5 minutes. Stir in vegetable broth. Reduce to a simmer and cover and cook for about 18 to 20 minutes, until liquid is no longer visible above the top of the rice. Uncover and cook another 3 minutes, letting liquid evaporate. Remove from heat and let stand 5 minutes. Fluff with a fork. Stir in fruits, nuts, parsley and goat cheese.
While rice is cooking, wash kale leaves and cut out most of core, leaving the very top of each leaf intact for rolling. Blanch the leaves in boiling water for 1 minute, or cook covered in a microwave oven until softened, about 90 seconds.
Place about 1/3 cup of rice mixture at one end of each kale leaf and roll up. Spread some of the marinara in an 8 x 10-inch casserole dish. Place kale bundles in dish and pour remaining marinara over top. Cover with aluminum foil and bake for 25 to 30 minutes, until softened and bubbly. Serve immediately. Makes 4 to 6 servings.
1 can (10.75 ounces) tomato soup, condensed, divided
1 pound ground beef
1 cup uncooked instant white rice
1 egg, beaten
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup water
1 teaspoon prepared mustard
1 tablespoon minced garlic
In a large bowl, combine 1/4 cup soup, ground beef, rice, egg, onion, salt and pepper. Shape into 16 meatballs.
In a large frying pan, brown meatballs about 7 to 10 minutes. Drain excess grease if necessary.
In a separate bowl, whisk together remaining soup, water, mustard and garlic. Pour mixture over meatballs. Cover and simmer over low heat 20 minutes, or until done, stirring occasionally. Makes 4 servings.
4 to 6 boneless, skinless chicken breasts
2 cans (10.75 ounces each) cream of chicken soup, condensed
1 package (1 ounce) dry onion soup mix
1 cup sour cream or plain yogurt
6 cups hot cooked rice
grated cheddar cheese, optional
Place chicken in a 3-1/2- to 5-quart slow cooker that has been prepared with nonstick cooking spray.
In a small bowl, combine canned soup and dry soup mix. Spread over chicken. Cover and cook on high heat 4 hours, or on low heat 6 to 8 hours. Thirty minutes before serving, stir sour cream into the chicken and sauce; shred the chicken using forks. Ladle chicken and sauce over individual servings of rice. Garnish with cheese if desired. Makes 4 to 6 servings.
3 to 4 boneless, skinless chicken breasts
2 cups chunky salsa
1 can (10.75 ounces) cream of chicken soup, condensed
6 cups hot cooked rice
grated cheddar cheese, optional
Place chicken in a 3- to 4-1/2-quart slow cooker that has been prepared with nonstick cooking spray.
In a small bowl, combine salsa and soup. Spread soup mixture over chicken. Cover and cook on low heat for 6 to 8 hours. Shred chicken before serving. Ladle chicken and sauce over individual servings of rice. Garish with cheese if desired. Makes 4 to 6 servings.
4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
2 cans (10.75 ounces each) cream of chicken soup, condensed
6 cups hot cooked rice
grated Italian blend cheeses, optional
Place chicken in a 3- to 4-1/2-quart slow cooker that has been prepared with nonstick cooking spray.
In a small bowl, combine dressing mix and soups. Spread soup mixture over chicken. Cover and cook on low heat for 6 to 8 hours. Cut chicken into chunks or shred before serving. Spoon sauce and chicken over individual servings of rice. Garnish with cheese, if desired. Makes 4 to 6 servings.
1 egg, beaten
1 cup seasoned breadcrumbs
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
2 teaspoons olive oil
1 cup chicken broth
2 large green bell peppers, seeded and cut into chunks
2 cans (8 ounces each) unsweetened pineapple tidbits, juice reserved
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup apple cider vinegar
2 to 3 tablespoons soy sauce
8 cups hot cooked rice
In a large bowl, combine egg, breadcrumbs, garlic, salt and pepper. Break up ground beef into egg mixture and combine well. Shape into 30 to 40 meatballs.
In a large frying pan, brown meatballs in oil for about 7 to 10 minutes. Add broth, bell peppers, and pineapple to meatballs. Bring to a boil. Reduce heat and simmer for 5 to 7 minutes.
In a separate bowl, combine sugar, cornstarch, vinegar, soy sauce and reserved pineapple juice until smooth. Pour over meatballs. Bring to a boil, reduce heat and simmer for 2 minutes, stirring constantly until thickened. Serve over rice. Makes 6 to 8 servings.
1 pound boneless, skinless chicken breasts, cut into small pieces
1 tablespoon olive oil
salt and pepper, to taste
1 can (10.5 ounces) cream of chicken soup, condensed
1-2/3 cups milk
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 large tomato, diced
2 cups uncooked instant white rice
In a large frying pan, saute chicken in hot oil until lightly browned. Season with salt and pepper.
While chicken cooks, combine soup, milk, cheese and seasoning in a large saucepan. Heat until it starts to bubble. Stir in tomato and instant rice. Cover and cook over low heat for 5 minutes, or until rice is done. Serve chicken over individual servings of rice. Makes 4 servings.
1/3 cup uncooked long-grain white rice
2/3 cup water
4 cups cubed zucchini
2/3 cup diced red onion
1 tablespoon minced garlic
2 tablespoons olive oil
1 teaspoon salt
1-1/2 teaspoons Italian seasoning
1 teaspoon paprika
1-1/2 cups seeded, chopped tomatoes
1-1/2 cups grated sharp cheddar cheese, divided
In a medium saucepan, combine rice and water. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes, or until rice is done.
Preheat oven to 350 degrees.
In a large frying pan over medium heat, saute zucchini, onion and garlic in olive oil for 5 minutes, until tender. Add the salt, Italian seasoning and paprika. Stir in cooked rice, tomatoes, and 1 cup cheese. Spoon zucchini mixture into a 1-1/2-quart casserole dish prepared with nonstick cooking spray. Sprinkle remaining cheese evenly over top. Bake uncovered for 20 minutes. Makes 6 servings.
1 pound broccoli, cut into small florets
1/3 cup flour
3 eggs
1/2 cup sour cream
1 cup milk
1 tablespoon Dijon mustard
4 ounces grated cheddar cheese, divided
2 cups cooked white rice
2 cups 1-inch cubed, cooked chicken
Preheat oven to 350 degrees.
Place broccoli pieces on a microwave-safe plate and microwave for about 2 minutes, or until just fork tender. Set aside.
In a medium bowl, whisk together the flour and eggs. Add the sour cream, milk, mustard and half of the cheese; stir to combine.
Prepare a 9 x 13-inch baking pan with nonstick cooking spray. Spread rice into bottom of pan. Pour egg mixture over rice and top with broccoli pieces and chicken. Sprinkle with remaining cheese. Bake for 20 to 25 minutes, or until cheese is lightly browned. Makes 4 to 6 servings.
1 can (10.75 ounces) cream of asparagus soup, condensed
1-1/2 cups water
1 can (12 ounces) evaporated milk
1/4 cup grated Parmesan cheese
1 teaspoon salt
1 cup diced asparagus
1/2 cup diced bell pepper, any color
1 cup uncooked risotto rice*
2 tablespoons dried basil or parsley
Preheat oven to 400 degrees.
In a large bowl, stir together all ingredients. Pour into a 2-1/2-quart casserole dish. Cover and bake 30 minutes; uncover and stir. Bake uncovered another 10 minutes. Remove from oven and let stand 10 minutes before serving. Garnish with additional parsley or basil flakes, if desired. Makes 6 to 8 servings as a side dish.
*Do not rinse risotto before using in recipe. This will destroy the starch, and risotto will not be creamy.
Garlic Mushroom Variation: Replace asparagus soup with cream of mushroom and roasted garlic soup. Replace asparagus with diced button mushrooms. Replace bell peppers with diced yellow onions.
2 tablespoons vegetable oil
1/2 onion, diced
1/2 green bell pepper, diced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 tablespoon brown sugar
3 cups cooked white rice
1/2 cup favorite medium or hot salsa, any style
1/2 cup sour cream
1 can (15 ounces) black beans, drained
1 cup fresh or frozen corn
2 cups 1-inch cubed, cooked chicken breast
4 ounces grated sharp cheddar cheese
Preheat oven to 350 degrees.
In a large frying pan, heat oil over medium-high heat; add onions and bell pepper and saute until vegetables are fork tender. Stir in chili powder, cumin, salt and sugar and cook for 1 minute. Stir in rice, salsa, sour cream, beans and corn.
Spread mixture into a 9 x 13-inch pan that has been prepared with nonstick cooking spray. Sprinkle the chicken and cheese over top. Bake at top of oven for 25 to 30 minutes, until cooked through and lightly browned. Serve with optional garnishes, such as salsa, sour cream, diced tomatoes, diced green onions and diced cilantro. Makes 6 to 8 servings.