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Chicken Fried Rice

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Ingredients

  • 3 – 4 green onions, sliced
  • 2 Tablespoons canola oil
  • 2 eggs, beaten
  • 1 ½ cups pre-cooked chicken or 1 10-ounce can or pouch of chicken
  • 3 cups cooked brown rice
  • 2 Tablespoons low-sodium soy sauce

Directions

  1. Wash hands with warm, soapy water.
  2. If rice is not cooked, follow directions on package and cook it first.
  3. In a skillet or electric skillet, cook green onions in oil until tender. Add egg and cook to a scrambled egg consistency. Remove eggs from pan.
  4. Increase heat to high. Add rice, chicken, and soy sauce. Stir constantly until rice is heated through.

Variation
Add Veggies- In step 4, add 1 ½ cups of canned vegetables or a 10-ounce bag of frozen vegetables.

Makes 6 servings

 
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Sweet & Sour Meatballs

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Ingredients

  • 1 20-ounce can pineapple chunks in + additional water
  • 1/4 cup vinegar
  • 1 Tablespoon soy sauce
  • 1/2 cup brown sugar
  • 3 Tablespoons corn starch
  • 2 green bell peppers, chopped
  • 1/2 cup onion, chopped
  • 24 cooked meatballs
  • 3 – 4 cups cooked grain of choice (brown rice, egg noodles, whole wheat pasta, etc.)

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Drain the pineapple, saving the juice. Add water to the juice to make 3/4 cup. Pour juice mixture into skillet or electric skillet.
  3. In a small bowl, add vinegar, soy sauce, brown sugar, and corn starch together and stir until smooth. Add to electric skillet.
  4. Cook over medium heat until thick and starting to bubble, stirring occasionally.
  5. Add pineapple chunks, green pepper, onion, and meatballs. Simmer until meatballs are heated through, 15 – 20 minutes. Serve over brown rice or noodles.

Makes 24 meatballs, 8 servings.

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Shrimp Fried Rice

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Ingredients

  • 3 – 4 green onions, sliced
  • 2 Tablespoons canola oil
  • 2 eggs, beaten
  • 1 ½ cups pre-cooked shrimp, (if using frozen, thaw)
  • 3 cups cooked brown rice
  • 2 Tablespoons low-sodium soy sauce

Directions

  1. Wash hands with warm, soapy water.
  2. If rice is not cooked, follow directions on package and cook it first.
  3. In a skillet or electric skillet, cook green onions in oil until tender. Add egg and cook to a scrambled egg consistency.
  4. Increase heat to high. Add rice, shrimp, and soy sauce. Stir constantly until rice is heated through.

Variation
Add Veggies- In step 4, add 1 ½ cups of canned vegetables or a 10-ounce bag of frozen vegetables.

Makes 6 servings

Notes

  • This recipe is a great way to use leftover rice.
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Spooky Stuffed Peppers

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Ingredients

Directions
  1.         Wash hands with warm, soapy water for 20 seconds.
  2. Cook brown rice and set aside. 
  3. Preheat oven to 350°F. Spray a baking sheet (any size) with nonstick spray.
  4. Wash peppers. Cut off tops and scoop out seeds. To help them stand up, take a small slice off of the bottom. Chop the top and bottom parts, then set aside. Drain and chop olives. For a festive twist, cut out two eyes and a mouth from one side of each pepper, like a jack-o-lantern.
  5. Combine cooked rice, CNP Meat Sauce, seasonings, and olives. Add chopped pepper.
  6. Fill peppers with rice mixture. Place in 9×13-inch dish.
  7. Cover with foil and bake at 350°F for 45 minutes. The peppers will change to a deeper green color while cooking.

*CNP Meat Sauce can be made with any ground meat, including game meat.

Makes 6 servings

Stuffed Kabocha Squash

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Ingredients

Pancakes

  • 1 kabocha squash (or other winter squash, such as acorn squash, pie pumpkin, etc)
  • 1 Tablespoon oil
  • 1 cup cooked brown rice
  • ½ white onion
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can black beans or 1 pound cooked ground meat
  • ½ cup tomato sauce
  • 1 4-ounce can jalapenos (optional)
  • 1½ teaspoons taco seasoning
  • ½ cup shredded cheddar cheese
  • Salt and pepper to taste

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Wash kabocha squash (or other squash) under running water. Use a scrub brush, if possible. Dry off the squash with a paper towel. 
  3. Preheat oven to 350°F.
  4. Cut off the top of the squash and removed the seeds.
  5. Brush oil around the inside. Bake for 20-30 minutes, or until the squash begins to become soft.
  6. In a large bowl, combine rice, onion, tomatoes, beans or meat, tomato sauce, seasoning, and cheese.
  7. Remove the squash from the oven.
  8. Stuff the rice mixture into the squash. Put the lid onto the squash.
  9. Bake for another 30-45 minutes, or until the filling is hot and the soft is completely tender.
  10. Slice into pieces and serve hot.

Makes 6-8 servings

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Green Bean & Rice Casserole

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Ingredients

  • 1/2 cup onion, chopped
  • 2 teaspoons of canola oil 
  • 1/2 cup brown rice, uncooked
  • 1 1/2- 2 cups broth
  • 1 can low-sodium green beans, drained (about 15 ounces)
  • 1 can low-sodium diced tomatoes (about 15 ounces)
  • 1/4 cup shredded cheese (optional)
  • Nonstick Spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. In a medium-sized pan, sauté onions in for 3-5 minutes or until they begin to brown.
  3. Add rice and broth.
  4. Cover and cook on medium high until rice is soft, about 20-30 minutes.
  5. Preheat oven to 375°F. 
  6. Spray a small baking dish with nonstick spray.
  7. Add green beans and tomatoes to cooked rice. Mix together.
  8. Spread rice mixture in the baking dish. Top with shredded cheese.
  9. Bake for 20 minutes or until cheese is melted and beginning to brown.

Makes 6 servings

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