Microwave rice pudding - minute rice

  1 3/8 c  MILK
    1/3 c  MINUTE RICE
    1/2 pk FRENCH VANILLA PIE FILLING
    1/8 ts CINNAMON
    1/8 ts NUTMEG
      1 ts ORANGE RIND, GRATED
    1/8 c  RAISINS
  1 1/2 ts BUTTER

MIX ALL INGREDIENTS TOGETHER IN A 2 QUART MICROWAVABLE DISH. COOK, UNCOVERED, FOR 3 MINUTES ON HIGH. STIR AND COOK FOR 2 MINUTES LONGER. STIR AGAIN AND COOK FOR 3 TO 4 MINUTES OR UNTIL MIXTURE BOILS. PLACE PLASTIC WRAP DIRECTLY ON TOP OF PUDDING AND COOL 15 MINUTES AT ROOM TEMPERATURE OR IN REFRIGERATER. STIR BEFORE SERVING. SERVE WARM OR CHILLED. MAKES 3

EACH = 177 CALORIES, 1.9 g FAT, 300 mg SODIUM. EACH SERVING = 9.7 % CALORIES FROM FAT. ( NUTRITIONAL INFO CORRECT IF USING SKIMMED MILK AND LOW CALORIE TUB MARGARINE.
Yield: 3 Servings

Beef stew for family or party

--ADD FIRST TO POT--
      1 cn CRUSHED TOMATOES (16oz.)
    2/3 c  DRY RED WINE OR WATER
    1/2 c  BEEF BROTH
    1/4 c  QUICK COOKING TAPIOCA
      1 tb SUGAR
      2 ts DRY HERBS, YOUR CHOICE
      2 ts SALT
      2 ea SMALL BAY LEAVES
    1/2 ts PEPPER

--ADD SECOND TO POT--
      3 lb BONELESS CHUCK ROAST

--ADD THIRD TO POT--
      1 lb CARROTS, CUTUP
      4 ea RIBS CELERY, CUTUP
      3 ea MEDIUM ONIONS, QUARTERED

PREHEAT OVEN TO 325 DEG F. IN A LARGE POT, COMBINE ALL THE LIQUID AND SPICES. ADD IN 3 LBS. CUBED BEEF (BONELESS CHUCK). ADD ALL VEGETABLES. STIR TO MIX. COOKED, COVERED, FOR 3 HOURS. STIR TWICE DURING COOKING. DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING. MAKES 8 , EACH = 318 CALORIES, 39 g PROTEIN, 17 g CARBO, 10 g FAT, 100 mg CHOL, 836 mg SODIUM. EACH SERVING = 28.8 % CALORIES FROM FAT. NOTE: FOR FAMILY - SERVE STEW AS IS OVER BUTTERED NOODLES. FOR COMPANY - ADD 12 OUNCES OF MUSHROOMS AND 2 TABLESPOONS COARSE-GRAIN DIJON MUSTARD. ADD 10 OUNCES FROZEN PEAS ABOUT 5 TO 6 MINUTES BEFORE SERVING, STIRRING WELL TO MIX IN. FOR PARTY SERVE WITH MASHED POTATOES OR YOUR FAVORITE PASTA.


Yield: 8 Servings

Hot 'n' sassy two rivers chili

      1 lb LEAN GROUND BEEF
      3 tb HOMEMADE CHILI MIX
      2 cn RED BEANS, DRAINED (16oz cn)
      1 cn CRUSHED TOMATOES (28oz cn)
  1 1/4 c  WATER
      3 tb HONEY
      1 tb GRATED CHOCOLATE UNSWEETENED
    1/4 ts PUMPKIN PIE SPICE
      4 ea DROPS HOT PEPPER SAUCE
      1 ea HOT COOKED, SPAGHETTI
      1 ea GRATED CHEDDAR CHEESE
      1 ea OYSTER CRACKERS

HEAT 12" SKILLET OVER MEDIUM HEAT; ADD GROUND BEEF; COOK ABOUT 5 MINUTES, STIRRING FREQUENTLY. STIR IN CHILI MIX TO COAT MEAT COMPLETELY. STIR AND COOK FOR TWO MINUTES. STIR IN BEANS, TOMATOES, WATER, HONEY, CHOCOLATE, AND PUMPKIN PIE SPICE. BRING MIXTURE TO A BOIL. REDUCE HEAT, SIMMER FOR 15 MINUTES, UNCOVERED, STIRRING OCASSIONALLY UNTIL MIXTURE THICKENS. REMOVE FROM HEAT STIR IN HOT PEPPER SAUCE. SERVE CHILI ACCOMPANIED BY COOKED PASTA, CRACKERS, CHEESE AND/OR ?. MAKES 4 - EACH 428 CALORIES, 39 g PROTEIN, 9 g FAT, 50 g CARBO, 704 mg SODIUM, 66 mg CHOL. EACH SERVING = 19 % CALORIES FROM FAT.


Yield: 4 Servings

Beef stew

      2 ts MINCED GARLIC
  1 1/2 ts SALT
      2 lb ROUND STEAK
      3 c  FINELY CHOPPED ONIONS
    1/2 ts THYME
    1/2 ts PEPPER
      2 tb TOMATO PASTE
      1 lb CARROTS, CUT UP
      3 c  CELERY, CUT UP
      1 lb SMALL WHITE ONIONS

CUT RROUND STEAK INTO 1" CUBES. PEEL SMALL ONIONS. PREHEAT OVEN TO 325 DEG F. WITH THE FLAT SIDE OF A KNIFE, CRUSH GARLIC WITH SALT TO FORM A PASTE. COMBINE GARLIC PASTE, MEAT, ONIONS, THYME AND PEPPER. COOK 1 1/2 HOURS IN A COVERED, HEAVY, DUTCH OVEN. STIR IN REMAINING INGREDIENTS AND COOK ANOTHER 1 1/2 HOURS OR UNTIL TENDER. MAKES ABOUT 10 CUPS OF STEW.

EACH 1 CUP SERVING = 200 CALORIES, 5 g FAT, 53 mg CHOL, 461 mg SODIUM, 16 g CARB, 23 g PROTEIN. EACH SERVING = 23 % CALORIES FROM FAT.
Yield: 10 Servings

Spanish rice (1)

    3/4 lb CHICKEN BREAST FILETS
      1 tb OLIVE OIL
      1 ea SMALL ONION, CUT IN RINGS
    1/4 ts GARLIC POWDER
      1 cn STEWED TOMATOES, 15 1/2 oz.
      1 c  CHICKEN BROTH
      1 ts DRIED OREGANO
    1/2 ts DRIED THYME
  1 1/2 c  QUICK COOKED RICE
      1 c  FROZEN PEAS, THAWED

CUT CHICKEN IN THIN, SHORT STRIPS. COOK CHICKEN IN OIL IN SKILLET OVER MEDIUM HEAT, STIRRING, FOR 6 MINUTES OR UNTIL NO LONGER PINK. ADD ONION AND GARLIC, COOK FOR 2 MINUTES. ADD TOMATOES, BROTH, THYME, AND OREGANO. BRING TO BOILING. STIR IN RICE. LOWER HEAT AND SIMMER FOR 5 MINUTES, COVERED. STIR IN PEAS. REMOVE FROM HEAT. LET STAND FOR 5 MINUTES. MAKES 4 SERVINGS

EACH 309 CALORIES, 6 g FAT, 26 g PROTEIN, 41 g CARBS, 540 mg SODIUM, 49 mg CHOL. PERCENT FAT CALORIES = 18%.
Yield: 4 Servings

Cinnamon couscous cereal

      4 oz COUSCOUS
      1 tb DARK BROWN SUGAR
    1/4 ts CINNAMON
      3 tb PLAIN NONFAT YOGURT

IN A SMALL SAUCE PAN BRING 3/4 CUP WATER TO A BOIL. STIR IN COUSCOUS, SUGAR, AND CINNAMON. REMOVE FROM HEAT. STIR IN YOGURT. COVER AND LET STAND FOR 5 MINUTES. FLUFF WITH A FORK. DIVIDE EVENLY IN FOUR BOWLS. MAKES 4

EACH SERVING = 126 CALORIES, 4 g PROTEIN, 0 g FAT, 26 g CARBS, 12 mg SODIUM, 0 mg CHOL. EACH SERVING IS FAT FREE (0 %).
Yield: 4 Servings

Chicken with vegetables

      4 ea SKINLESS CHICKEN BREASTS
      1 tb VEGETABLE OIL
      1 ea MEDIUM ONION
     10 oz FROZEN BROCCOLI, THAWED
      1 tb BALSAMIC VINEGAR
      1 tb WORCESTERSHIRE SAUCE
      1 tb TOMATO PASTE
    1/2 ts DRIED THYME
    1/8 ts PEPPER
    1/8 ts SALT
      1 ea TOMATO, CUT IN WEDGES

IN A LARGE NONSTICK SKILLET, SAUTE THE CHICKEN IN OIL FOR 12 MINUTES, TURNING ONCE, UNTIL CHICKEN IS LIGHTLY BROWNED AND COOKED THROUGH. WITH TONGS, REMOVE THE CHICKEN TO A SERVING PLATTER. ADD ONION TO THE SAME SKILLET AND SAUTE FOR 5 MINUTES. ADD BROCCOLI, VINEGAR, WORCESTERSHIRE SAUCE, TOMATO PASTE, THYME, SALT, PEPPER, AND 1 TBSP WATER; COOK THREE MINUTES. POUR BROCCOLI AND SAUCE OVER CHICKEN. TOP WITH TOMATO WEDGES. SERVE WARM. MAKES 4 - EACH 208 CALORIES, 31 g PROTEIN, 5 g FAT, 68 mg CHOL, 9 g CARBS, 240 mg SODIUM. DISH IS READY TO SERVE IN ABOUT 30 MINUTES.

EACH SERVING = 21.5 % FAT.
Yield: 4 Servings

Stuffed chicken breasts with pasta

    3/4 c  SHREDDED SWISS CHEESE
    1/2 c  RICOTTA CHEESE
      1 ts DRIED THYME
    1/8 ts BLACK PEPPER
      6 ea SKINLESS CHICKEN BREASTS
      2 tb BUTTER
    1/2 lb DRIED TOMATO FETTUCCINE
  1 1/3 c  CHICKEN BROTH
      2 tb TOMATO PASTE
      2 tb CHOPPED CHIVES

IN A SMALL BOWL, COMBINE CHEESES, THYME, AND PEPPER. PLACE A CHICKEN BREAST ON A FLAT SURFACE. CUT A 2 1/2 INCH SLIT IN ONE SIDE OF THE CHICKEN BREAST TO FORM A POCKET. REPEAT WITH REMAINING BREASTS. STUFF EACH BREAST WITH 2 TBSP. CHEESE MIXTURE. SEASON WITH SALT AND PEPPER TO TASTE. BRING WATER TO A BOIL FOR THE PASTA. IN A MEDIUM SKILLET, OVER MEDIUM-HIGH HEAT, MELT BUTTER. ADD PASTA TO BOILING WATER AND COOK UNTIL TENDER. ADD CHICKEN TO SKILLET AND COOK FOR 6 MINUTES. TURN; REDUCE HEAT TO MEDIUM AND COOK CHICKEN FOR 4 TO 5 MINUTES OR UNTIL COOKED THROUGH. DRAIN PASTA WELL AND PLACE ON A PLATTER. PLACE CHICKEN ON TOP. REMOVE SKILLET FROM HEAT AND ADD CHICKEN BROTH, TOMATO PASTE, AND CHIVES. PLACE SKILLET OVER HIGH HEAT AND BOIL FOR 2 MINUTES. SPOON SAUCE OVER PASTA. MAKES 6 24 PERCENT CALORIES FROM FAT.

- EACH 405 CALORIES, 41 g PROTEIN, 11 g FAT, 162 mg CHOL, 34 g CARBS, 367 mg SODIUM.
Yield: 6 Servings

Creamy rice pudding (minute rice)

      4 c  MILK
    1/4 c  EGG BEATERS SUBSTITUTE
      1 pk VANILLA PUDDING FILLING **
      1 c  DRY MINUTE RICE
    1/4 c  RAISINS (OPTIONAL)
    1/4 ts CINNAMON
    1/8 ts NUTMEG

USE JELLO BRAND PUDDING AND PIE FILLING (NOT INSTANT, 4 SERVING SIZE). GRADUALLY STIR MILK AND EGG INTO PUDDING MIX IN A SAUCE PAN. ADD RICE AND RAISINS. STIR OVER MEDIUM HEAT UNTIL MIXTURE JUST COMES TO A BOIL. POUR INTO A SERVING BOWL. HINTS: SERVE HOT OR COLD SPRINKLED WITH CINNAMON AND NUTMEG. FOR A CREAMIER PUDDING, PLACE PLASTIC WRAP ON SURFACE WHILE COOLING. CHILL FOR 1 HOUR, STIR.


Yield: 10 Servings

Fried rice (chef's)

    1/2 c  Cooked chicken
      2 tb Butter
    1/2 c  Egg beaters substitute
      2 c  Cooked rice
    1/4 c  Soy sauce
      2 ea Green onions, finely chopped
    1/2 c  Fresh or cooked peas

  Use ham, pork, turkey, seafood, rattlesnake, or wieners instead of
  chicken. Cut meat into very small pieces.  Melt butter in frying pan
  or wok. Add beaten eggs and stir to keep cooked egg pieces small.
  Stir in rice and meat, mixing thoroughly.  Add soy sauce and stir
  until color of rice is fairly uniform.  Add vegetables and continue
  to cook until heated through. Meat and vegetables are optional.  You
  may add several kinds or leave out all together.  Serves 4. Yield: 4 Servings

Mexican rice (2)

      1 c  Rice, uncooked
      1 tb Olive oil
      1 tb Butter
      1    Garlic, clove
    1/4 c  Onion, minced
      1 ts Salt
    1/2 ts Pepper
    1/3 c  Tomato sauce
      2 c  Water

In skillet heat oil and butter. Add rice and cook until light brown. Add onions and garlic and saute' until onion is tender. Add salt, pepper, tomato sauce and water. Stir once or twice, cover and simmer 25 minutes. Do not stir or uncover. Fluff with fork, let sit 5 minutes.

EACH SERVING = 20.1 % CALORIES FROM FAT.
Yield: 4 Servings

Mexican rice (1)

      1 c  LONG GRAIN RICE
      2 tb VEGETABLE OIL
      1 ts GARLIC POWDER
  1 1/2 ts SALT
      1 ts GROUND CUMMIN
    1/2 ea TOMATO, CHOPPED
    1/2 ea MEDIUM ONION, CHOPPED FINELY
      1 ea SMALL CARROT, CHOPPED FINELY
    1/2 ea GREEN PEPPER, CHOPPED FINELY
  1 1/2 c  BOILING WATER
     16 oz CAN TOMATOES, CUT-UP
      1 ea TOMATO SAUCE, OPTIONAL

IN A SKILLET, SAUTE RICE IN OIL UNTIL LIGHTLY BROWNED. SEASON WITH GARLIC, SALT, AND CUMMIN. ADD TOMATO, ONION, CARROT AND GREEN PEPPER. SAUTE FOR 1 TO 2 MINUTES. REMOVE FROM HEAT, ADD WATER. RETURN TO HEAT AND SIMMER FOR 35 TO 40 MINUTES, COVERED, OR UNTIL WATER IS ABSORBED BY RICE. STIR IN TOMATOES AND TOMATO SAUCE, IF DESIRED, TO ADD COLOR. MAKES 4

EACH SERVING = 18 % CALORIES FROM FAT.
Yield: 4 Servings