Brown Rice Pasta Meat Sauce

Brown Rice Pasta Sphagetti 700x400

Here’s that recipe I promised you yesterday. It’s a great substitute for white pasta or even whole wheat or whole rain pasta. It’s also delicious.

Brown Rice Pasta Meat Sauce

Servings= 6

Ingredients:

1 Tbsp. olive oil
1 onion, chopped
6-8 fresh mushrooms, sliced and halved
1 bell pepper, diced
1 red pepper, diced
1 tsp. Dried Italian Seasoning
1 tsp. Dried Basil
½ tsp. garlic powder or more if desired
1 lb. ground turkey
1 jar of Trader Joe’s Marinara Sauce
1 1/2 cups dry, Trader Joe’s Rice Pasta Fusilli

Directions:

Dice the peppers, onion, and sliced, halved mushrooms. Sauté in a frying pan with a little olive oil. You can also add a few shakes of the dried seasonings with these vegetables as well. Sauté on lower heat until cooked to desired tenderness. Remove from frying pan before adding ground turkey to cook. Set veggies aside.

Crumble ground turkey in frying pan and add a little more olive oil. Stir as needed so turkey doesn’t burn or stick, but cook thoroughly. While meat continues cooking on medium heat, add seasonings and stir frequently.

Measure 1 1/2 cups of uncooked Trader Joe’s Rice Pasta Fusilli. Add pasta to hot water and boil according to package directions. Cook until tender and drain thoroughly. Set aside.

Once meat is cooked add to a food processor until mixture is a more uniform mixture.

In a separate pan, add meat mixture, vegetables, and jar of Trader Joe’s Marinara Sauce and stir thoroughly. Cook on low, stirring often until most of the watery portion is gone.

Pasta should be cooked by now. Be sure to drain well before placing serving portions on dinner plates.  Spoon meat/vegetable mixture over pasta. Serve immediately.

The leftover meat/vegetable/sauce mixture can be refrigerated for another meal or two with any remaining pasta, and be an easy heat-n-eat meal.

 

Nutrition Facts
Serving Size 1 Cup
Servings Per Container 6

Amount Per Serving
Calories 180 Calories from Fat 57.6
% Daily Value*
Total Fat 6.4g 10%
Saturated Fat 1.7g 9%
Trans Fat 0g
Cholesterol 53.3mg 18%
Sodium 256.8mg 11%
Total Carbohydrate 15.2g 5%
Dietary Fiber 2g 8%
Sugars 2.5g
Protein 16.3g 33%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Spicy Mexican Rice

Recipe: Spicy Mexican Rice

Summary: Spice up a side of brown rice to delicious.

Prep time: 15 minutes

Cook time: 20 minutes

 

Ingredients

  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 5 green onions, all of it finely chopped
  • 1/2 cup sweet pepper mix
  • 1 15 oz. no sugar added diced tomatoes
  • 2 cups cooked brown rice

Instructions

  • Place spices into a cold sauté pan and roast on medium for a minute or two.
  • Add the green onions and pepper mix. Sauté 1 or 2 minutes.
  • Add tomatoes and sauté.
  • Add rice and stir.
  • Continue to heat until rice is thoroughly hot.

Quick notes

We use Trader Joe’s sweet pepper mix.

Number of servings: 2 (or 4 small servings)

Calories: 194.5; Fat: 1; Carbohydrates: 41.5; Fiber: 5.3; Sugar: 4.5; Protein: 5

My rating 4 stars:  ★★★★☆

Recipe by Jack based on recipe in Provida.

Baked Acorn Squash

Recipe: Baked Acorn Squash

Summary: Delicious side dish for a cold winter evening.

Prep time: 15 minutes

Cook time: 1 hour

Ingredients

  • 1 acorn squash
  • 2 teaspoons butter
  • 2 tablespoons brown sugar
  • 2 teaspoons maple syrup

Instructions

  • Pre-heat the oven to 350° F.
  • Cut acorn squash in half, scoop out the seeds, and rinse with water.
  • Divide butter, brown sugar, and maple syrup evenly in center of each squash half.
  • Place filled halves in baking dish with 1/2 inch of water.
  • Bake at 350° F for 50 minutes.
  • Check for doneness by sticking with a knife. If not soft, bake another 10 minutes.
  • Serve immediately.

Variations

For lower sugar content use sugar-free maple syrup, and brown sugar artifical sweetner.

Number of servings (yield): 2

Calories: 135; Fat: 1.9; Carbohydrates: 33.7; Fiber: 3.2; Sugar: 11; Protein: 1.7

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe by Charlene.

Mujadara

Mujadara

Summary: A delicious rice and lentil side dish on spinach.

Prep time: 15 minutes

Cook time: 1 hour

Ingredients

  • 2 cups lentils
  • 6-8 cups water
  • 2 medium onions, chopped
  • 1/4 cup olive oil
  • 2 tablespoon ground cumin
  • 1 cup brown rice
  • salt and pepper to taste

Instructions

  • Wash the lentils carefully removing any debris.
  • Place the lentils in a large pot with the water and bring to a boil.
  • Lower the heat and continue to cook for 15 minutes.
  • Sauté the onions in the olive oil and the cumin until they begin to get light brown.
  • Add the uncooked rice and the onion mixture to the lentils.
  • Cook about 45 minutes or until lentils are barely mushy, stirring occasionally.
  • Season with salt and pepper to taste.

Quick notes

If you use quick cooking brown rice, put it in after the lentils have cooked awhile.

Variations

Use red or green lentils. Try different seasonings. Eat on tossed salad, spinach, vegetables, or with pita bread.

Number of servings (yield): 8 Cups

Calories: 154; Fat: 7.2; Carbohydrates: 17.9; Protein: 5.4

My rating 4 stars:  ★★★★☆ 1 review(s)

Recipe adapted from various recipes by Charlene.

Non-Fat Sauteed Mushrooms

Recipe: Non-fat Sautéed Mushrooms

Summary: A quick and tasty no fat sauté of mushrooms.

Prep time: 5 minutes

Cook time: 10 minutes

 Ingredients

  • 1/2 cup onions, chopped
  • 1/4 cup low sodium vegetable broth
  • Seasonings as desired
  • 2 cups mushrooms, sliced
  • pepper
  • salt

Instructions

  • Sauté the onions in the vegetable broth in a skillet until tender.
  • Add seasonings as desired. We used Mrs. Dash.
  • Add mushrooms and sauté until tender.
  • Remove and serve immediately.

Quick notes

We used white mushrooms sliced but any mushroom will do. Try different ones for variety.

Variations

Vary the seasonings to your liking. You could also use chicken or beef broth or red cooking wine.

Calories: 32.5; Fat: .3; Carbohydrates: 6.1; Fiber: 1.7; Sugar: 1.6; Protein: 2.6

Number of servings (yield): 2

My rating 4 stars:  ★★★★☆ 1 review(s)

Recipe by Charlene.

Spicy Brown Mustard Broccoli

Recipe: Spicy Brown Mustard Broccoli

Summary: Quick easy and delicious broccoli salad.

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients

  • 1 pound bag of frozen broccoli florets
  • 1/4 cup seasoned rice vinegar
  • 2 teaspoons of spicy brown mustard
  • 1 tablespoon garlic powder

Instructions

  • Steam florets for about 10 minutes, or until tender.
  • Wisk remaining ingredients in large bowl.
  • Add broccoli and mix.

Quick notes

We used Great Value Spicy Brown Mustard from Walmart. Trader Joe’s broccoli florets come in a 1 pound bag and is plenty for two servings.

Variations

You can use Dijon or other mustard types. Can add other seasonings as desired.

Number of servings (yield): 2

Calories: 110; Fat: .8; Carbohydrates: 22.1; Fiber: 6.8; Sugar: 13.3; Protein: 6.9

My rating 4 stars:  ★★★★☆ 1 review(s)

Recipe by Charlene.