Search

Tag: side dish

Green Bean & Rice Casserole

Posted on

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

Simple Sautéed Summer Squash

Posted on

Ingredients

  • 1-1½ cups cubed summer squash (zucchini, crookneck, patty pan, etc.)
  • 1 clove minced garlic
  • 1 Tablespoon canola or olive oil

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Wash squash then cut into small cubes. Keep the peels on.
  3. In a skillet, add the squash, oil, and garlic.
  4. Cook for about 5 minutes until golden brown. 

Makes 2-3 servings

Sesame Snap Peas

Posted on

Ingredients

  • 2 cups sugar snap peas
  • 1/2 Tablespoon reduced-sodium soy sauce
  • 1/2 Tablespoon sesame oil, canola oil, or olive oil
  • 1/2 Tablespoon sesame seeds
  • Black pepper to taste

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Wash peas. Trim snap peas and cut in half.
  3. Steam peas in a perforated basket over 1 inch of boiling water until crisp tender, about 4 minutes.
  4. Place in a medium-sized bowl. Add soy sauce, oil, sesame seeds, and black pepper. Toss to coat.
  5. Serve at room temperature. 

Makes 4 servings

Translate »