My kids are back to playing fall sports and that means I’m on the hunt for quick and healthy recipes for dinner. Ones that can be made in 30 minutes or less, so we eat something substantial … and not grilled cheese or quesadillas.
My husband and I enjoyed these Teriyaki Turkey Rice Bowls. My kids were so-so on them. The homemade teriyaki sauce is delicious and so much better for you because you can control the amount of sugar used in it. I added a can of baby corn pieces in addition the broccoli and carrots, but you could substitute whatever vegetables you have available in your bowls. Cooked edamame would be really good!
Does anyone else struggle with side dishes? I always seem to make the same four things. My goal this fall is to reduce pre-packaged food in our house and eat cleanier. My family is a not huge fans of rice, but I thought I’d give this recipe a try.
It was easy to make and pair great with roasted chicken quarters. You could easily switch out the broccoli for another veggie or reduce the amount in half and add peas or carrots. It’s a great versatile recipe!
I’ve been seeing cauliflower being used in all different ways so I figured I’d jump on the bandwagon and check it out too. I love eating this vegetable raw and also roasted. I’ve made a similar recipe with cauliflower and cheese, but it started with steaming and then mashing the vegetable to be similar to mashed potatoes.
After looking at several different recipes for cauliflower rice, I thought I would combine a few different recipes to make my own. Three out of four of us like it….I was shocked my little guy gobbled it down and then ate it the next day for lunch at daycare. I’ll be experimenting more with cauliflower to replace starch plus there’s other health benefits of eating this vegetable – anti-inflammatory, antioxidant, digestive support..and the list goes on and on.
small to medium head of cauliflower, cut into florets
small yellow onion, finely minced
salt & fresh ground pepper
1/2 cup (or more) shredded sharp cheddar cheese
Using a food processor, shredded the cauliflower into rice sized pieces.
In a large skillet, heat the olive oil and saute the finely minced onion until soft. Add in the cauliflower and cook until it starts to soften and become cooked. I had a larger head of cauliflower and it took about 15 minutes. Once cooked to your liking, add in the cheese and mix to combine. Scoop out and serve!
Ok, I didn’t fall off the face of the Earth last week. I was just swamped with work and didn’t get time to blog about our meals. I’m also trying to empty out of our freezer to get ready for my next shopping trip to BJ’s warehouse.
I made this last week and it was very good. I eliminated the cajun seasoning but used some Old Bay I had in the spice cabinet. I don’t do much cajun cooking, but this was a quick one pot dinner.
Heat the butter, olive oil and garlic in a large non-stick skillet over medium0high heat until fragrant. Add the cajun seasoning and shrimp. Cook until shrimp begin to curl and then season with salt and pepper.
Add the tomatoes and scallions and cook, continually stirring. Add the rice and 1/4 cup water. Continue to cook until the rice is warmed through and the shrimp are fully cooked, approximately 3 more minutes. Stir in the parsley and serve.
Source: Food Network Magazine – Great Easy Meals Cookbook