This is a great recipe to use up leftover rice from the Chinese food take out order. Just place it in a colander and place the colander over a pot of steaming water for 5-6 minutes. That brings it back to life nicely 🙂 The veggies look like little jewels in a sea of rice. It’s a very pretty side dish !
1 c basmati rice (stickier than regular long grain rice)
2 c water
1/4 c roasted peanuts
1 shallot, sliced
2 T water
1 t minced fresh ginger root
3/4 c grated carrots
½ c corn
Salt to taste
¼ t cayenne pepper (double this if you like it spicy !)
3 T chopped cilantro
Add rice to water and bring to a boil on high heat then lower to a simmer, cover and cook 20 minutes or until water is absorbed (or use steamed leftover rice as mentioned above). Mash peanuts finely or puree in a blender. Heat a skillet and sauté shallots in a couple of tablespoons of hot water. Saute 5 minutes. Add more water if needed to keep them moist. Then add ginger, carrots, corn and salt. Turn to low and cook 5 minutes then stir in rice, pepper, cilantro and peanuts.
This is a great, hearty sandwich that fills you up and contains no high calorie meat. Sometimes when you get these in a restaurant, they have the same calorie content as having a burger (sometimes they are done in tons of oil or butter). But this version keeps the oil to a minimum and adds a nice amount of cheesy goodness to the sandwich.
299 calories per serving
1 large portobello mushroom cap, stem removed
1 t oil
Salt and pepper
Sprinkle of cayenne pepper
¼ c shredded low fat mozzarella cheese
1 100 calorie Arnold Select Sandwich Thins bun
1 t buttery spread
Garlic powder to taste
1 large onion slice
1 large tomato slice
Coat mushroom with oil. Sprinkle with salt and pepper and cayenne. Spray skillet and heat to medium high. Place mushroom in the pan rounded side up. Cook 5 minutes. Flip. Sprinkle with garlic powder, top with cheese and cook another 4-5 minutes. Meanwhile, toast bun and spread butter on it. Place mushroom on bun and top with tomato, onion and lettuce.
Using the mustard mix as a basting sauce while cooking makes this so much better than just putting the mustard on the bread. The flavor gets really intensified and this ends up being a really great lunch sandwich.
240 calories per serving
¼ c Dijon mustard
2 T honey
1 t oregano flakes
¼ t salt
¼ t cayenne pepper
4 5 oz. boneless skinless chicken breasts
4 whole grain sandwich buns (100 calories each)
4 slices tomato
4 lettuce leaves
Mix mustard, honey, oregano, salt and cayenne and brush on chicken. Grill 15-20 minutes or pan fry in a skillet sprayed with Pam for 6-8 minutes or until done. Brush with extra sauce throughout the cooking. Serve on buns with lettuce and tomato.
The seasoning here is JUST PERFECT. Not overpowering, but definitely not bland. It was one of those meals that was JUST RIGHT.
220 calories per serving
2 c cooked instant rice
1 lb. shelled, cleaned, raw, medium sized shrimp
2 T buttery spread
1 t paprika
½ t salt
1/2 t cayenne pepper
2 T lemon juice
Cook rice according to package directions. Heat skillet over medium high heat and spray with Pam. Add shrimp and cook 5-6 minutes or until shrimp turn pink. Reduce heat to medium low and add spread, paprika, salt and cayenne and stir well to coat shrimp. Add lemon juice and mix well. Place rice on dishes and spoon shrimp over to serve.