Prep time: 12 mins
Cook time: 8 mins
Total time: 20 mins
Here’s an easy and yummy lunch idea: pineapple fried rice. It is a great way to put some sparkle in your leftover rice. I’m a big fan of fried rice. Cooking over higher heat seals in all the natural flavors of the pineapple and leaves your rice with a subtle crispness. This stir-fry is a great meatless choice and everyone in my family loved it! Once your food hits the stove, it’s done in under 10 minutes. Quick and easy!
- 1½ cups fresh pineapple
- ½ sweet red bell pepper
- ½ onion
- 1 Tbsp ginger
- 1 garlic clove
- 2 Tbsp soy sauce, or to taste
- 2 cups cooked white rice, cold (=1 cup uncooked white rice with 1 Tbsp butter & ¼ tsp salt)
- 1 tsp sesame oil, optional (but highly recommended)
- 2 Tbsp green onions
- 1 Tbsp sesame seeds, optional
- Rinse rice thoroughly and cook according to package instructions. We used a rice maker and added 1 Tbsp butter and ¼ tsp salt then let it cool completely. This works best with cooled, leftover rice. Don’t use warm or hot rice or it will get sticky.
- Prep your vegetables before firing up the stove. You won’t have time to chop between steps.
- Heat a heavy-bottomed skillet or wok over medium heat, then swirl in 2 Tbsp oil. Add diced onion and cook about 1 minute or until softened. Next toss in pressed garlic and grated ginger and saute another minute, stirring constantly.
- Increase heat to med/high and add diced bell pepper with pineapple and continue to saute everything for 3-5 minutes or until golden, stirring frequently.
- Add 2 cups cooked rice and 2 Tbsp of soy sauce, or to taste. Continue to stir over the heat another minute or until soy sauce is well blended in.
- Turn off the heat stir in 1 tsp sesame oil, or to taste.
- Plate the rice and sprinkle each bowl with some chopped green onions and sesame seeds if desired and serve warm.
PREP TIME: 20 mins
TOTAL TIME: 4 hours 20 mins
- 2 15-ounce cans diced tomatoes
- 1 10-ounce can tomato sauce
- ¼ cup fresh basil, finely chopped
- 3 teaspoons minced garlic
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 medium white onion, diced
- 1 cup heavy cream
- 4 cups chicken or vegetable broth
- 2 cups shredded parmesan cheese
- 3 tablespoons butter
- ¼ cup flour
- 1 cup heavy cream OR half & half
- Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
- About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
- Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
- Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
- Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.
TOTAL TIME: 4 hours 15 mins
SERVES: 8 cups
- 5 medium-sized russet potatoes, peeled and chopped into ½-inch cubes
- ½ cup finely diced celery [approximately 3 stalks]
- 1 onion, diced
- 3 cups of vegetable broth
- 3 cloves of garlic, minced
- ¼ cup butter [I used salted]
- ½ cup parmesan cheese, grated
- ½ cup sharp cheddar, grated
- a few cranks of ground black pepper
- 1 tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
- ½ tsp dried dill [add ¼ tsp first, taste, then double if you love it!]
- plain greek yogurt or sour cream
- freshly grated cheddar cheese
- zesty red pepper flakes
- chopped green onion
Note: I like my baked potatoes with a crispy kosher salted skin, so I used salted butter and kosher salt in the recipe. Feel free to use unsalted butter and then salt to taste. You can always add more at the end if you decided to later. Let your tastebuds be your guide!
- Chop your veggies and toss ’em in the pot!
- Next add veggie broth, garlic, butter, salt, and pepper.
- Set your slow cooker to HIGH and cook for 4 hours, or, if you’re gone for the day, set it to LOW for 8 hours.
- After returning to your slow cooker, you have a very important [ok not that important] decision to make. Do you want your soup chunky or smooth?
- For smooth soup, use a potato masher or even an immersion blender to creamify the soup.
- For chunky potato soup, grab a wooden spoon and mash the potatoes partially. I went the fabulously chunky route and it came out deliciously thick and hearty.
- Ready to eat? Simply mix in your cheese, spices, and a spoonful or two of green onions. Taste, season as needed, toss on some toppings, and dig in! I wound up adding extra dill and a little more garlic powder… The flavor was spot on and I didn’t miss bacon one bit! Success!
Yield: 4 servings
Prep time: 15
Total time: 20
1 Tbsp. olive oil
3 medium red bell peppers, chopped
1 3/4 cups chopped onion
3/4 cup zucchini, halved lenthwise, then sliced
1/2 cup chopped celery
1/4 tsp. dried thyme leaves
2 cans (14.5 oz. ea.) reduced sodium chicken broth
1 1/2 cups water
2 cups instant rice
2 1/3 cups shredded cooked boneless, skinless chicken breasts
1. Heat olive oil in 12-inch skillet over medium-high heat and cook vegetables and thyme, stirring occasionally, until vegetables are tender, about 6 minutes.
2. Add broth, water and rice. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.
3. Stir in chicken and serve immediately.
Bread of choice
1 Avocado, sliced
2 pieces of Mozzarella cheese slices
1 Tomato, sliced
1. Heat a skillet over medium heat.
2. Butter one side of 2 slices of whatever bread you’re using. Place one slice butter side down in the pan.
3. Top with sliced avocado, mozzarella cheese slices and a couple slices of tomato. Drizzle with a bit of olive oil and sprinkle with salt. Top with remaining piece of bread, butter side up.
4. Cook until bread it golden brown (2-3 minutes), then flip and brown the other side. Serve.
(*can add bacon*)
PREP TIME: 10 mins
COOK TIME: 8 mins
- one 9oz package of fresh, refrigerated tri-color cheese tortellini
- one package of fresh mozzarella balls [marinated or regular]
- one pint/package of grape or cherry tomatoes
- ½ cup Italian dressing
- fresh basil leaves
The above measurements are simply a jumping off point; use as much or as little as you need! ❤ This dish comes together in a matter of minutes and is perfect for a last minute meal or an impromptu side dish for a summer BBQ or party!
If your local grocery store has an antipasto bar with fresh, marinated mozzarella balls, those will work gloriously too! You can even use a regular block of whole milk mozzarella cheese and marinate it in some extra homemade [[or even store bought!] Italian dressing if you’d like! It’s super customizable and so delicious!
- Bring a medium pot of water to a boil.
- Add your tortellini and reduce heat to gently cook the pasta to either tender or al-dente according to package directions.
- Grab a noodle to taste-test and remove from heat.
- Strain/drain in a colander and run under cold water to halt the cooking process and prevent soggy noodles.
- Transfer into a medium-large serving bowl along with mozzarella balls, tomatoes, and basil.
- Pour in dressing and toss to coat.
- Dig in!
Love balsamic? Drizzle your favorite fruity balsamic dressing or glaze over this salad for an extra burst of flavor!