Jasmine Rice with Onion and Garlic

For This Recipe You Will Need:

• 1 cup Jasmine Rice (this amount of rice yields 3 cups cooked rice/4 servings)
• 1 1/2 cups water (for cooking rice)
• 3/4  Yellow Onion (medium sized chopped)
• 2 Garlic Cloves (fresh peeled and minced)
• 1 Tablespoon Butter
• 1 Tablespoon Canola Oil
• Sprinkle of Sea Salt and Black Pepper to taste

First cook Jasmine Rice. In a medium pot add 1 1/2 cups water and sprinkle of salt, bring to a boil on high heat, add the 1 cup rice, stir well and then cover and reduce heat to low. I like to keep an eye on it and in a minute or so I like to stir it again, cook for 15 minutes. When done (you can check for doneness by taking a few pieces of rice out of the pot with a spoon and let it cool enough to be able to hold it and squeeze it between your fingers, and it is done if it is tender and it does not have any grainy seedy texture), when done fluff rice with fork and stir in the pot scraping the bottom of the pot, and then set aside with the lid off to cool for a little while. In a large skillet, add 1 Tablespoon butter and 1 Tablespoon canola oil, and 3/4 yellow onion, cook on medium high heat stirring occasionally until chopped onion is lightly browned, then add minced garlic and stir about a minute or two until garlic is fragrant, sprinkle with salt and pepper. Add the cooked rice to the skillet, stir together with the onion and garlic mixture, cook for a few minutes on medium heat, stirring constantly, until rice is warmed up again, and any moisture is absorbed. Season with sea salt and pepper to taste.

Makes 4 Servings

Serve as a side dish, eat it by itself, or make it a meatless main dish served in a bowl with steamed veggies. It is good to me with some steamed California Style Mixed Vegetables (broccoli, cauliflower, carrot mix). 

Enjoy!

Healthy Meatless Garbanzo Spaghetti with a Side of Roasted Zucchini

 

For The Garbanzo Spaghetti You Will Need:

• 2 tsp. Olive Oil or Canola Oil
• 1/2 Yellow Onion (chopped)
• 1/4 Green Bell Pepper (chopped)
• 2 Garlic Cloves (chopped fine)
• 1 Can Garbanzo Beans (Chickpeas) 15 oz. drained
•  2  (8 oz.) Cans Tomato Sauce No Salt Added
• 1/2 tsp. Dried Oregano
• 1/4 tsp. Dried Basil
• 1/4 tsp. Black Pepper
• 1/2 tsp Sea Salt
• 1 tsp. Sugar
• Thin Spaghetti Noodles pkg.
• 1/4 Cup Cheddar Cheese reduced fat (for topping)
• Sprinkle of Powdered Parmesan Cheese (for topping)

Add oil to a large skillet, add onion and bell pepper cook on medium until tender, add garlic and cook for a couple of minutes, add drained beans, tomato sauce, oregano, basil, sugar, salt, and black pepper, bring to a boil stirring occasionally. Reduce heat, cover and simmer for 30 minutes. Cook spaghetti noodles according to package directions. Season the sauce to taste with salt and more black pepper before serving. Serve over spaghetti noodles and top with reduced cheddar cheese and sprinkle of parmesan cheese. 

Makes 2 Servings

Serve with Garlic Bread, a Salad or a side dish of Roasted Zucchini (below)

RECIPE FOR SIDE DISH OF ROASTED ZUCCHINI

You Will Need:

• 2 Fresh Zucchini (sliced)
• 1/2 Yellow Onion (sliced a little bit thicker than you slice the zucchini)
• 2 Garlic Cloves (peeled and sliced into pieces)
• Olive Oil or Canola Oil
• Salt Free Dash Seasoning (Original Flavor)
• Sea Salt 
• Black Pepper
• Garlic Powder
• Onion Powder

Preheat oven to 425 degrees

Spray large sheet pan with generous amount of olive oil or canola oil, place the zucchini and onions in a medium bowl and coat with a small amount of oil about 1 tsp. In a separate small bowl coat the garlic with some oil and set aside. Next, place the slices of zucchini as flat and evenly on the pan as possible, laying the onions over the zucchini. They roast better is they are not piled up onto the pan. Season with a generous sprinkling of  Salt Free Dash Seasoning. I like to add a little sprinkle of sea salt too, (but you if you are on a salt restricted diet you can leave out the sea salt), I also add a light sprinkle of black pepper, onion powder and garlic powder for more flavor. 

Roast in oven for 10 minutes, then turn the vegetables with a wide spatula and cook for another 10 minutes, then turn vegetables again, and roast, do this every 10 minutes until desired tenderness. Ovens will vary, but mine usually takes about 30-40 minutes to cook, we like them very tender. During the last 10 minutes of cooking, add in the cut up garlic pieces. Cooking time will vary depending on your oven and also depending on how thick you slice the zucchini. 

Tip: I like to slice the onions a little thicker than the zucchini because it tends to cook faster, also for softer garlic, you can add your garlic to the pan during the last 10 minutes of cooking. I sometimes add all the veggies at the same time, and I sometimes add the garlic last 10 minutes or so. I like it both ways, but it just tends to get over done if not careful on the garlic.  

Serve this easy flavorful side veggie with Garbanzo Spaghetti.  It always makes a great side dish veggie with any meal as well. Great for a snack too!

Enjoy! 

Easy Healthy Meatless Guacamole Tostadas

 

For This Recipe You Will Need: 

• Tostadas Shells (I used Guerrero Brand)
• Guacamole Dip (I used Marketside Brand from Walmart)
• Roma Tomatoes (chopped)
• Reduced Fat Cheddar Cheese, or Reduced Fat Fiesta Cheese 
• Romaine Lettuce (chopped)
• Reduced Fat Sour Cream (as a topping if desired) 
• Your Favorite Salsa and Chips (as a side, and you can also use the salsa as a topping if desired)

Preheat oven to 350 degrees

This below is what the tostadas shell package looks like

This below is what the Guacamole Dip looks like, (you could always make your own dip if you have a favorite recipe)

Cook shells for 6 minutes, then let cool

Place shells on a plate, smear on desired amount of with guacamole dip with a butter knife (I usually add 1-2 Tablespoons per tostada), top with romaine lettuce, diced tomatoes, and shredded cheese

These are delicious and simple! I love that they are meatless for our meatless nights, and they are so fresh tasting, and very quick to make. 

Note For Meat Lovers: You can always change up this recipe to suit your families needs, by adding Mexican seasoned ground beef or ground turkey, and you can use refried beans in place of the guacamole dip.  

If desired, serve with Chips and Salsa

Enjoy!

Tip: To save the left over guacamole dip and have minimal browning of it, put a piece of plastic wrap over the top of the dip and press it down over the dip until the air is removed and the dip is as level as possible in the container, then place the lid to the dip back on the container and of course, keep refrigerated. I've found that by doing this, it preserves it better and there's less browning on the top of the dip when I am ready to use it again the next day. And if there is a little bit of browning, I can easily take a knife or spoon and scrape the thin brown layer off easier too. 

Healthy Low Fat Chocolate Peanut Butter Smoothie (Milkshake)

 

For This Recipe You Will Need:

• 4 Heaping Tablespoons of Fat Free Plain Yogurt (or Plain Greek Yogurt) 
• 2 Heaping teaspoons of Natural Peanut Butter (I Use Richard's Natural Peanut Butter)
• 2 Heaping teaspoons Cocoa Powder (I use Nestle)
• 2/3 Cup 1% Milk (you can add more milk if needed for desired consistency)
• 1 Ripe Banana Fresh (for sweetness)  Note: if you want this drink to be a thicker consistency and colder and more like a milkshake, you can use a frozen banana, though I haven't tried it with store bought frozen bananas. We always freeze our extra ripe bananas in a freezer bag ourselves, and we have them on hand for these smoothies. I've used our frozen ones, and fresh ones before, and it's great to me either way. It's just colder and thicker with frozen bananas. 
• 5 Ice Cubes or more depending on preference or if using fresh banana

Note: I just use teaspoons and tablespoons out of my kitchen drawer for measuring

Blend all of the ingredients in a Nutra Bullet Blender (I've not tried to make this in a regular blender, but I'm sure you could, and it would work great). 

Makes 2 Servings

You can drink this for a pick me up snack in the afternoon, or for a breakfast meal replacement. This is very filling and delicious. 

Enjoy!

Easy Meatless Mini Pizzas with Spinach and Mushrooms

 

For This Recipe You Will Need:

• 1/4 Bag Fresh Spinach 
• Fresh Mushrooms (small pkg)
• 1/2 Yellow Onion (chopped)
• Fresh Garlic Clove (chopped fine)
• 2 tsp Olive Oil or Canola Oil
• Bag Mozzarella Cheese Grated
• Some Parmesan Powdered Cheese 
• Jar Pizza Sauce (I used Great Value Brand Pizza Sauce from Walmart)
• English Muffins Pkg. (sliced in half)
• Sprinkle Garlic Powder
• Sprinkle Onion Powder
• Sprinkle Salt and Pepper
• Extra Oil for spraying tops of English Muffins

Note: Makes 8 Mini Pizzas.  Ingredients will vary based on the number of these you need for your family size and the amount of topping you like on your mini pizzas. (two of these usually fill us up and the rest is saved for leftovers, we reheat them up in the oven the next day and they are good. 

Preheat Oven to 400 degrees

Line a large pan with foil and then parchment paper for easy cleanup 

Place English muffins on the foil and parchment paper lined pan, lightly spray tops of muffins with oil and sprinkle with garlic powder and onion powder, cook for 8-10 minutes until light brown.  Set aside.

Reduce Oven to 350 degrees 

In a large skillet add oil, mushrooms and onion, sprinkle of salt and pepper, garlic powder and onion powder, cook on medium heat until soft, stirring occasionally. After softened and cooked to the degree of doneness you prefer, (I like everything nice and soft and slightly browned).  Add the spinach, and if needed a little bit of about 1/8 cup of water, and cover and cook stirring occasionally until done, it won't take long, I  just cook it until it's shriveled up looking a little bit, and tender.  Add the chopped garlic clove and cook another minute or two. Set mixture aside. This is your topping for the mini pizzas. 

When it's done, it will look like the photo below.

Now add the pizza sauce to the tops of the English Muffins,

Top with cheese

You'll do this step with the muffins on the pan, I don't know why I moved these to a plate for the photo shoot, but I did, and I didn't take another photo of them on the pan, lol! moving on...

Next, add the cooked topping over the cheese

The amount you use will vary more or less based on your taste preference, you can sprinkle the tops with garlic powder if desired

Cook in oven at 350 degrees for 10-15 minutes or until cheese is melted and desired crispness of the English Muffins. 

I forgot to get a picture of these on a plate!  

Sprinkle with parmesan cheese if desired.

Note: This recipe can be varied in so many different ways, by adding ground beef, pepperoni or other toppings to suit your taste and it is easy and good. And cleanup is easy too.  

Enjoy!