Red Rice with Sausage and Peppers

When you need something hearty and fast, try this medley of rice, sausages, and vegetables—it’s so ready in minutes!

Serves 4  

Prep Time 10 minutes  

Cooking Time 25 minutes

Ingredients:

1 tablespoon olive oil

1 1/2 cups Hungarian sausage, cut into small pieces

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 stalk celery, diced

coarse salt and ground pepper to taste

1 3/4 cups diced tomatoes

2 cups cooked red rice

Procedure:

1  Heat oil in a large skillet. Add sausages; cook, stirring occasionally, until crisp.

2  Add onion, garlic, bell pepper, and celery. Season with salt and pepper. Cook until celery is tender. 

3  Add tomatoes and cook until mixture is slightly thick. Add red rice; toss. Cook until well blended and warmed through.

Seafood in Green Curry with Brown Rice

Easy, healthy, and flavorful—just how your rice bowl should be! Combine the lightly seasoned, Thai-inspired topping with nutritious brown rice for a filling and delicious meal.

Serves 4  

Prep Time 10 minutes  

Cooking Time 20 to 25 minutes

Ingredients:

1 1/2 cups brown rice

2 1/2 cups water

1 cup coconut milk 

1/2 cup chicken broth or water

1 tablespoon Thai green curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1/2 cup sliced asparagus

10 to 12 pieces mussels

10 to 12 pieces shrimp, peeled and deveined, with tails left on

1 tablespoon lime juice

Procedure:

1  In a pot over high heat, bring brown rice and water to a boil; cover. Reduce heat to low and simmer until the liquid is absorbed and the rice is tender to the bite, about 20 to 25 minutes.

2  In a frying pan over high heat, stir in coconut milk, chicken broth, curry paste, fish sauce, and brown sugar until sugar and paste are dissolved and mixture is simmering.

3  Stir in asparagus and mussels; cover and cook for 3 minutes. Add shrimps; cover and cook for another 3 minutes. Stir in lime juice.

4  Divide rice equally into four bowls. Top with the seafood curry mixture.

Turkey Ham in Whole Wheat Pita with Ricotta, Tomatoes, and Strawberry Dressing

Deadlines looming? This high protein salad in pita, filled with the good carbs, will definitely keep your energy at a productive level.

Serves 1  

Prep Time 8 minutes  

Cooking Time 2 minutes

Ingredients:

1 whole wheat pita pocket

2 slices turkey ham, cut in half

4 slices tomatoes

3 pieces fresh strawberries, hulled and sliced

2 tablespoons fresh ricotta cheese, crumbled

1/4 cup tomyao sprouts

2 tablespoons strawberry dressing

For the dressing

1/4 cup fresh strawberries, hulled

1/4 cup strawberry jam

1/3 cup balsamic vinegar

3 tablespoons honey

1/4 cup orange juice

1 cup olive oil

Procedure:

1  Toast the pita to your liking. Slice in half and open the pockets. Fill each pocket with slices of turkey ham, tomatoes, and strawberries. Top with ricotta cheese and tomyao sprouts.

2  Make the dressing: Place all the ingredients in a blender and process until smooth. 

3 Wrap pockets in plastic wrap or place in an airtight container. Put dressing in a separate container.

4  When ready to indulge, serve dressing on the side or just spoon over the pita pockets.

Substitution tip Tomyao sprouts are available at local supermarkets. Can' t find it? Use alfalfa sprouts instead.

Triple Decker Grilled Vegetable Sandwich

Prefer herbed foccacia or ciabatta? Go ahead and replace the whole-wheat. Great on the side no matter what kind of bread: potato chips or onion rings.

Serves 1 

Prep Time 10 minutes 

Cooking Time 15 minutes

Ingredients:

3 slices whole-wheat bread

1 tablespoon butter

1 cup extra virgin olive oil

half a zucchini, thinly sliced lengthwise

half an eggplant, thinly sliced lengthwise

half a red bell pepper, sliced

half a green bell pepper, sliced

2 red onions, sliced

1/4 teaspoon fresh thyme and rosemary, finely minced

salt and pepper to taste

2 tablespoons sundried tomatoes in oil

1/4 teaspoon lemon juice

2 tablespoons pesto

Procedure:

1 Spread butter on one side of each bread and toast.

2 Place all vegetables in a big mixing bowl. Pour in oil and minced herbs. Season to taste and toss well together using both hands.

3 Grill vegetables until done and grill marks form. Set aside.

4 In a blender, purée sun dried tomatoes and add lemon juice.

5 Arrange toasted and buttered bread slices in a row. Spread sun dried tomato on the unbuttered side of the first slice. Top with grilled vegetables. Spread pesto on the buttered side of the second slice, and cover the vegetables with this. On this slice, spread sun dried tomato pesto. Top with more grilled vegetables. Spread pesto on the unbuttered side of the third slice and cover the vegetables with this.

6 Place sandwich on a panini griller to warm, or use a toothpick to hold sandwich together.