Curried Rice with Shrimp

Indian food doesn’t have to be difficult. In fact, this dish is super simple and kid-friendly.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons curry powder
  • 1 cup long-grain white rice
  • salt
  • pepper
  • 1 1/2 pounds peeled, deveined large shrimp
  • 1/2 cup basil

What you’ll do:

  • Heat the oil in a large skillet over medium heat.
  • Add the onion and carrots and cook, stirring occasionally, until soft, about 6-8 minutes.
  • Add the garlic and curry powder and cook, stirring until fragrant, about 2 minutes.
  • Add the rice, 2 1/2 cups water and a 1/2 teaspoon of both salt and pepper.
  • Bring to a boil.
  • Reduce the heat and simmer, covered, for 15 minutes.
  • Season the shrimp with salt and pepper.
  • Nestle them in the partially cooked rice.
  • Cover and cook until the shrimp are opaque, about 4 to 5 minutes.
  • Fold in the basil before serving.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

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Smothered Pepper Steak

To capture all of its saucy flavor, plate this quick weeknight family favorite over hot cooked rice.  Recipe serves 4.

What you’ll need:

  • 3 tablespoons all-purpose flour
  • 4 (4-ounce) ground sirloin patties
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16-ounce) package frozen bell pepper stir-fry (such as Bird’s Eye)
  • 1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil and olive oil (such as Hunt’s), undrained
  • 1 tablespoon soy sauce

What you’ll do:

  • Place flour in a shallow bowl.
  • Dredge the sirloin patties in flour and sprinkle each side with salt and pepper.
  • Heat a large nonstick skillet over medium-high heat and coat with cooking spray.
  • Cook the patties 3 minutes on each side; or until browned.
  • Add the stir-fry mixture, tomatoes and soy sauce to the meat in the pan.
  • Bring to a boil.
  • Reduce the heat and simmer 15 minutes.
  • Serve over rice.

Recipe and image from Oxmoor House.

So what are you waiting for…Get dinner on the table!

 

Chicken, Rice, and Tropical Fruit Salad

You can serve this salad chilled or at room temperature, depending on your preference. You can also substitute lime juice for lemon.  Recipe serves 4.

What you’ll need:

  • 1 cup uncooked basmati rice
  • 2 cups cubed skinless, boneless rotisserie chicken
  • 1 cup cubed pineapple
  • 1 cup jarred sliced peeled mango, dried and chopped
  • 1/2 cup grapes, halved
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons finely chopped mint
  • 1 1/2 tablespoon lemon juice
  • 1 1/2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 romaine lettuce leaves

What you’ll do:

  • Cook rice according to package directions, omitting the fat and salt.
  • Cool.
  • Combine the rice with the chicken, pineapple, mango, grapes and almonds in a bowl.
  • Combine the mint, lemon juice, oil, salt and pepper in a small bowl, stirring with a whisk.
  • Drizzle the dressing over the rice mixture, tossing to coat.
  • Cover and chill.
  • When ready to serve, spoon 1 1/2 cups of the rice and fruit mixture on each lettuce leaf.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table.

Turkey Fried Rice

Chock-full of colorful veggies, this dish gets a boost from hoisin sauce and rice vinegar.  Recipe serves 4.

What you’ll need:

  • 3/4 cup long-grain white rice
  • 2 tablespoons canola oil
  • 1/2 pound ground turkey
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 4 green onions, sliced
  • 1 cup frozen peas
  • 1 cup snow peas, halved
  • 4 carrots, sliced
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar

What you’ll do:

  • Cook the rice according to package directions.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the turkey, garlic, ginger and half of the green onions, breaking up the meat with a spoon.
  • Cook until browned, 3-5 minutes.
  • Add the cooked rice, frozen peas, snow peas, carrots, hoisin sauce and rice vinegar to the turkey mixture and cook until heated through, 2-3 minutes.
  • Top with the remaining scallions.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

Sweet and Sour Chicken {crock-pot recipe}

Don’t leave out the fresh ginger – it adds sweetness to the chicken.  Feel free to use pork tenderloin instead of chicken thighs.  Recipe serves 6.

What you’ll need:

  • 1 cup chopped onion
  • 1/3 cup sugar
  • 1/3 cup ketchup
  • 1/4 cup orange juice
  • 3 tablespoons cornstarch
  • 3 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh grated ginger
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 (8-ounce) cans pineapple chunks in juice, drained
  • 1 large green bell pepper, cut into 3/4-inch pieces
  • 1 large red bell pepper, cut into 3/4-inch pieces
  • 3 cups hot cooked rice

What you’ll do:

  • Combine all the ingredients (except the rice) in a slow cooker.
  • Cover and cook on LOW for 6 hours or HIGH for 4 hours.
  • Serve over rice.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Sesame Pork Rice

Quicker than take-out, this pork fried rice is ready in 15-minutes.  Recipe serves 4.

What you’ll need:

  • 2 bags boil-in-bag long-grain rice (3 1/2-ounces each)
  • 1 pound boneless pork loin chops, cut into bite-sized pieces
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon fresh ginger
  • 1 tablespoon dark sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup chopped green onions
  • 1 tablespoon toasted sesame seeds

What you’ll do:

  • Cook the rice according to package directions, omitting the salt.
  • Drain well and set aside.
  • While the rice cooks, toss the pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger.
  • Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat.
  • Add pork and saute 3 minutes or until done.
  • Remove the pork from the pan and keep warm.
  • Heat 1 teaspoon oil in pan.
  • Add 1 teaspoon of garlic and 1/2 teaspoon of ginger, saute 30 seconds.
  • Add the rice, soy sauce, hoisin sauce and vinegar.
  • Cook for 2 minutes, stirring constantly.
  • Stir in the pork and cook for 2 minutes or until heated through.
  • Sprinkle with green onions and sesame seeds before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Beef and Broccoli Bowl

A hearty one-dish dinner full of vegetables and protein.  Recipe serves 4.

What you’ll need:

  • 1 bag boil-in-bag long-grain rice
  • 1/4 cup lower sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon hoisin sauce
  • 1 (12-ounce) boneless sirloin steak, cut into strips
  • 2 teaspoons canola oil
  • 2 cups broccoli florets
  • 1 cup sliced red onion
  • 1 cup chopped carrot
  • 1/2 cup water
  • 2 teaspoons dark sesame oil
  • 1/3 cup sliced green onions

What you’ll do:

  • Cook the rice according to package directions.
  • Combine the soy sauce, cornstarch and hoisin sauce in a medium bowl.
  • Add the beef, tossing to coat.
  • Heat a large skillet over  high heat.
  • Add the oil to the pan and swirl to coat.
  • Remove the beef from the marinade (but save the marinade).
  • Add the beef to the hot skillet and cook, 2 minutes, or until browned, stirring occasionally.
  • Remove the beef from the pan,
  • Add the broccoli, red onion, carrots, water and sesame oil to the pan.
  • Cook 4 minutes or until the broccoli is crisp-tender.
  • Add the reserved marinade to the pan; bring to a boil.
  • Cook 1 minute.
  • Add the beef to the pan and cook until heated through.
  • Serve the beef over the rice and sprinkle with green onion slices.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!