Cheesy Chicken & Rice

This is another recipe I came across on Pinterest. It was called "slow cooker" recipe, but considering you have to cook the rice on the stove, I don't really consider it a slower cooker meal. Regardless, it was REALLY good--and my kids loved it, too!

Cheesy Chicken & Rice

1 lb. boneless, skinless chicken breasts
1 can condensed cream of chicken soup
8 oz. box of yellow rice mix (I used Goya brand)
1 can of yellow corn
4 oz. shredded cheddar cheese

Cook the chicken breasts however you'd like (I put them in the crock pot with the cream of chicken soup, and let them cook on high for three hours). Cook the rice mix according to package directions. Shred the chicken when it's done cooking, and then combine the cooked rice mix, chicken, cream of chicken soup, corn, and cheese. Makes 6 servings (approximately 1 cup each).

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Stick of Butter Rice

This recipe isn't exactly "healthy", but it's absolutely delicious! I found this on Pinterest, and made it as-written (with a full stick of butter); but I thought the whole stick seemed a little excessive, because there was butter left in the bottom of the bowl I was eating from. I tried this with "light" butter, and it didn't turn out as well. Finally, I settled on using about 2/3 of a stick of butter, which was perfect.

Stick of Butter Rice

1 (10 oz) can condensed French onion soup
1 (10 oz) can of beef broth
5 Tbsp. butter, sliced
1 cup uncooked white rice
8 oz. can of mushrooms, drained

Preheat oven to 425. Combine all ingredients (the butter can just remain in slices) in an 8x8 or 9x9 baking dish. Cover with foil and bake 30 minutes. Uncover, and bake for another 30 minutes. Makes 4 servings.

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Stuffed Pepper Soup

This recipe is loosely based on the one found on Skinny Taste. I had a ton of peppers to use up, and that recipe only called for 1 cup, so I made some changes to accommodate all my peppers (and my family's tastes). This soup is SO yummy!

2 tsp. olive oil
1 lb. extra lean ground turkey breast
4 bell peppers (I used one green, one yellow, and two red), chopped
1 onion, chopped
4 cups beef broth
2 cans petite diced tomatoes
1 can crushed tomatoes
1 can (6 oz) tomato juice (you probably don't need this, I just threw it in there because I had it in the pantry)
3/4 tsp. marjoram
1/4 tsp. black pepper
1.5 cups uncooked rice (white or brown--I used white)

Cook the rice according to package directions, and set aside. Heat the olive oil in a large soup pot (at least 5.5-quart size). Add the onion and cook for a couple of minutes. Add the turkey, breaking it up as it browns. Once the turkey is browned, add the bell peppers and cook for a couple of minutes. Add the rest of the ingredients (except the rice) and bring to a boil. Reduce the heat to a simmer, and let it cook until the peppers and onions are as soft as you'd like (I cooked it about 15 minutes). Add the rice to the soup pot, and stir to combine. If it's too thick, you can add some water (I added about two cups).  (You could keep the rice separate from the rest of the soup and only add it when serving, so it doesn't overcook--but I like to add it right to the soup)

When made as written, it should produce about 14 cups. Using the Weight Watchers Recipe Builder, that comes out to 3 PointsPlus per cup (I ate two cups per serving).

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Pork Chops & Rice

Ever since Jerry and I started dating in 1999, this has been his favorite meal. I make it a little different than his mom makes it, but it's still his favorite. I actually have a funny story to go along with this recipe: One time, we were going to eat dinner at my mom's house, and I told him I was going to make Pork Chops & Rice over there, which he was excited about. He was at work, and my mom volunteered to make the dinner instead. We agreed to let Jerry think that I made it. When Jerry tasted it, it said, "Wow, this is really good--even better than when you usually make it!!"  My mom and I laughed and told him that it was actually her that made it. Now, I always joke with Jerry, "Are you sure you don't want my MOM to cook this for you?" ;)

Pork Chops & Rice

12 oz. raw boneless pork chops, cut into bite-sized pieces
1 cup rice (I've used white and brown--white cooks much faster, but either will do)
2 cups water
1 can 98% fat free cream of celery soup
1 can 98% fat free cream of mushroom soup
1 envelope onion soup mix

Combine all ingredients in a baking dish and cover. Bake at 350 degrees until the rice is done, stirring about every 30 minutes to check. When I use white rice, it takes about 1 hour. Brown rice takes about 1 hr and 20 minutes.

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Vegetarian Fried Rice

I used to hate sesame oil. I still gag when I smell it straight out of the bottle. However, it goes really nicely in this dish.  This is meatless, which you know makes me happy!

2 tsp. sesame oil
1/2 tsp. ginger
1/2 tsp. minced garlic
1 carrot, peeled and shredded
1 small green pepper, chopped
4 oz. mushrooms, sliced (or 1 can, drained)
4 servings cooked brown rice
1 cup frozen peas
3 Tbsp. reduced sodium soy sauce
2 eggs, beaten (omit eggs to make it vegan)
black pepper to taste

In a large skillet, cook the carrots, green pepper, mushrooms, ginger, and garlic in the oil for a couple of minutes. Add the rice, peas, and soy sauce and combine. Push rice mixture to side of skillet, and cook eggs in other side. Mix the eggs into the rice mixture.

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