I have a vegetarian rice recipe for you today courtesy of Mealtime.org’s Kitchen Countdown. The new Kitchen Countdown features 1 pot, 5 ingredients, cost $10 or less, take 15 minutes or less to prepare, and contain 400 calories or less per serving. The goal of the Kitchen Countdown, combined with their new Essential Kitchen Tool Kit, is to provide moms with knowledge on planning, preparing and serving nutritious meals with limited time availability.
Vegetarian main dishes often require hours of chopping and cooking, and a laundry list of ingredients – but not in this dish. This easy casserole turns a can …read more

We’re slowly starting to get some red tomatoes here in Ohio, but the cool weather has been slowing them down. We have plenty of green tomatoes, so there’s still hope if we get some warm weather. Most summers I’m looking for recipes to use up all the extra tomatoes in my garden by this time of year.
When I get some tomatoes I think I’m going to give this tomato artichoke casserole recipe from All Bran a try. I love artichokes, but it’s hard to find many recipes that incorporate them. Tomatoes and artichokes together, in a healthy recipe? That’s the …read more

In recent years, there has been evidence that a compound in curry has been found lower risk of heart failure, heart enlargement and other heart problems. If you are a fan of curry, even more reason to cook up a yummy curry dish.
Here’s a recipe for chicken curry casserole that is easy to make and delicious. Your whole family will love it.
Ingredients:

1 cup water
1 (8-ounce) can stewed tomatoes
3/4 cup instant brown rice
1/2 cup raisins
1 tablespoon lemon juice
3 teaspoons curry powder
1 cube chicken bouillon
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large cloves garlic, minced
3/4 pound skinless, boneless chicken breasts

Directions:

Preheat …read more

One of the greatest things about the holidays is the opportunity to experiment in the kitchen. Whether you have traditional standby recipes or you’re feeling more adventurous and are looking to spice things up with some variations on old favorites, it’s fair to assume when you’re done eating…there will be leftovers.
Turkey sandwiches. Turkey soup. Turkey salad. Sure, you’ll be able to use the rest of that bird in no time. But there is an alternative to these predictable dishes (since let’s face it – after a couple of meals like this you’re going to be bored with just the taste …read more

This recipe originally came from Campbell’s Kitchen, but I’ve adapted and changed it to my own tastes. Here is my adapted recipe, and the notes for some other variations I’ve tried.
Here’s my version, I make it a little different from the original recipe. I’ve basically doubled the recipe here, except for the chicken.
Chicken and Rice Casserole recipe
3 cups or 2 -10 oz Cans of cream based (low sodium, low fat) chicken soup
1 1/2 cup of uncooked regular long-grain white rice, or brown rice (I use brown rice)
2 1/3 cup of water
1/4 cup of chopped onion
1/2 tsp …read more