Your Ultimate Super Bowl Party + my TV debut!

Yesterday I had the chance to appear on the Morning Blend to talk about something near and dear to my heart… healthy comfort food!  It was a completely surreal experience, and as soon as my segment was finished, I had no idea what I had just said. Eek!

When I arrived that morning everyone told me that the hosts (Tiffany and Molly) are so nice that you will forget you’re on TV and just feel like you’re hanging out with your friends.  I was starting to feel nervous as I quickly set up my dish, but once the segment started it was fun!  I mean, actually fun!  I couldn’t believe it.  And yes, they are so incredibly nice and welcoming :)

 Also I think the fact that I was chilling in the green room while my mom took over potty training for the morning didn’t hurt…

photo 1 - Copy     photo 2 - Copy

 

And could there be a better time to talk about healthy comfort food than January?  Our bodies are craving something warm and soothing plus many of us are planning our Super Bowl menu.  Below I’ve pulled together everything you’ll need for the perfect balance of light and satisfying party dishes from Diet Deep Dish and DDD’s new shop!  You can also find tons of inspiration from Cooking Light’s Super Bowl Food Makeovers.  Enjoy!

 

Game Day Menu

Mushroom Meatballs

Skinny Queso Dip

Pear Prosciutto Wraps3

 Slow Cooker Bacon Cheeseburger Dip

 Parmesan Chicken Tenders

 Skinny Beer Cheese Soup

LayeredMexicanDip

Portillos Chocolate Cake

Salted Cherry Caramels

SweetMulledCiderMixFW14

This post contains affiliate links – All sales support Diet Deep Dish

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Green and Gold Kale Salad

Green and Gold Kale Salad

Confession: Had the Packers not won on Sunday, this salad would have been called the “Honey Avocado Kale Salad.”  But because I’m a sucker for a good theme party (or recipe) and I love lightening-up party food, it is now the Green and Gold Kale Salad.  This salad is so incredibly easy to whip up and a nice alternative to typical game day food.  It can also be customized to any team you’re cheering for – just be creative with the toppings to achieve your team’s colors (bell peppers, carrots, dried fruit, nuts, etc.)  

Green and Gold Kale Salad

I really had to do some soul searching before deciding to go this route, because growing up I was taught that Packer fans are insane and put the Packers above all else, including family members and laws of common decency.  I remember my dad trying to explain the degree to which Packer fans’ obsession goes, telling me they even display pictures of Lambeau in their living rooms!  Now as he explained this, I took a quick scan of my parents’ house and counted not 1, not 2, but 4 pictures of Wrigley Field adorning their walls, but that just feels different.  Even as I photographed this dish every Chicago-born bone in my body was screaming at me not to do it, but it’s so delicious that I threw my values out the window and loaded up on the green and yellow bell peppers. 

I figure now that we own a home in Wisconsin, it’s time to at least tolerate the green and gold obsession.  So instead of an olive branch, I’m offering a kale leaf tossed with creamy avocado, lemon and honey dressing. 

Green and Gold Kale Salad

The dressing can be made with a blender, food processor or immersion blender and will keep in the refrigerator for about a week.  It gets its creamy texture from the avocado and is completely dairy-free.  Because kale leaves can be so tough, massage the dressing into the salad at least a day or so before you plan to serve it to help soften the leaves a little.   

So if you’re planning a party on Sunday just sit back and R-E-L-A-X… the salad’s already made!  Enjoy!

Green and Gold Kale Salad 

Green and Gold Kale Salad
Yields 4
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
For the dressing
  1. 1 avocado
  2. 2 tablespoons lemon juice
  3. 2 tablespoons apple cider vinegar
  4. 2 tablespoons honey
  5. 2 tablespoons extra virgin olive oil
  6. 1/2 cup water
  7. 1/4 cup cilantro, chopped
For the salad
  1. 4 cups finely shredded Lacinato kale (loosely packed)
  2. 4 cups finely shredded Brussels sprouts (loosely packed)
  3. 1 green bell pepper, cored and chopped
  4. 1 yellow bell pepper, cored and chopped
For the dressing
  1. Combine all ingredients in a blender and blend until smooth.
For the salad
  1. In a large bowl, toss together the shredded kale, shredded Brussels sprouts and chopped bell peppers. Add as much dressing as desired, tossing to combine. Serve immediately or place in the refrigerator.
Adapted from Fitness Magazine
Adapted from Fitness Magazine
Diet Deep Dish http://dietdeepdish.com/
 Green and Gold Kale Salad

This post contains affiliate links – All sales support Diet Deep Dish

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Apple Mojito Chicken

Apple Mojito Chicken

We shouldn’t have to live like this this.  We’re not meant to shovel at five o’clock in the morning or drive to work in subzero temperatures.  I know this is to be expected in Wisconsin in the middle of January, but I can’t help but think it’s not fair.  We should be sitting at the pool reading a magazine, sipping a margarita and enjoying Apple Mojito Chicken.

 Apple Mojito Chicken

I developed this 30-minute meal for Milwaukee Metro Parent’s new recipe column, Cooking with Carrie .  Eeeee!  That’s me!  I was beyond excited / slightly horrified when I saw the logo…

cookingwithcarrie This column will feature easy, healthy, family-friendly dishes every Monday.  And Apple Mojito Chicken definitely fits that description.  A simple chicken and rice dish is elevated with the fresh flavors of mint and lime then simmered with apple.   This dish is so good it will almost make you forget we have a few months of snow and cold left…  Enjoy!

Apple Mojito Chicken

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Top 14 Recipes of 2014

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Happy New Year!  Today I’m sharing Diet Deep Dish’s 14 most popular recipes of 2014, along with some of my favorite tips for your best year ever!  Thanks for stopping by!

Portillo’s Chocolate Cake

Breakfast Sangria

Red Velvet Peppermint Cookies

Salted Cherry Caramels

Broccoli Mac ‘N Cheese Bites

Healthy Crunch Bars

Cranberry Salsa

Skinny Queso Dip

Applesauce Cake with Almond Buttercream Frosting

Peanut Butter & Jelly Grilled Cheese

Pear Prosciutto Wraps

Skinny Beer Cheese Soup

Spicy Roasted Broccoli with Apricots and Cashews

Tiramisu Cheesecake Dip

 

New Years Eve is a great time to reflect, feel grateful and make new plans. It’s one of my favorite times of the year, so I’m sharing some of my favorite ideas and products to help you start the year on the right foot.  Enjoy!

Eat Well

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Take the time to plan healthy meals and snacks.  It’s so worth it.  Carving out 1 hour on a Sunday to plan meals and exercise really sets the tone for your week.  You can easily do this yourself or if you feel like you need a little help, there are so many resources. 

As a Cooking Light blogger, I was recently offered a free month of the Cooking Light Diet Plan.  This takes all the guesswork out of meal planning.  I entered my height, weight, activity level and weight loss goals and now receive daily emails with links for breakfast, lunch, snack and dinner.  If you’re craving even more guidance, you would love dinner kits.  I am currently working with Home Chef, which allows you to enter your dietary preferences (dairy-free, gluten-free, etc) and then subscribe to a certain number of meals each week.  I also love Hello Fresh!

 

Exercise

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You already know the benefits for your mind and body.  There’s nothing else to say.  You know you should do it, so start making time for it.  Find what you love, start with 10 minutes per day and build up from there. 

 

Meditate

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Meditation is literally life-changing, even if it’s only for 1 minute per day!  Meditation lowers your risk for heart disease and increases your quality of life.  By far, the most powerful change I made this year was incorporating meditation into my everyday routine.  I was inspired after reading The Magic about the power of gratitude.  I recommend this book to everyone I meet!  Starting and ending each day with a 5-minute gratitude practice has completely changed the tone of each day and brought more abundance to my life.  If you’re looking to deepen your practice, I also love books from Gabrielle Bernstein and Wayne Dyer

 

Treat Yourself

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Another great reason to set goals is that once you accomplish them, you can celebrate!  Pick something you love and use it to continue to meet your goals.  If you want to exercise more, buy workout clothes that make you feel great.  If you want to eat healthier or cook more, spend the money on quality food or visit a winter farmer’s market.  If you love to shop, save up for something you really love, rather than buying the trendy inexpensive things you know won’t last.

I was recently given a free sample from eShakti, an online women’s boutique.  The items cost more than I would normally spend, but I can tell this will last so much longer than cheaper clothes I’ve bought in the past.  I also love that the pieces are tailored to your measurements and preferences.  For example, I requested my jacket be ¾ length sleeves and tunic length. 

 

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Thank you for following along on my first year as a food blogger!  Have a happy and safe new year!

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Broccoli Mac ‘N Cheese Bites

Broccoli Mac & Cheese Bites2

Flaky, savory, simple – these broccoli mac & cheese bites are my new favorite holiday party food.  They’re quick to prepare and hearty enough that both vegetarians and omnivores will love them!  I’ll be making these again for Christmas Eve.  The day is usually pretty busy, so I need something easy.  These can also be made ahead of time and frozen. 

Broccoli Mac & Cheese Bites4

This month the Recipe Redux theme was…

Grab a Book & Cook
It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.

 I wanted to use my Marshall Field’s Cookbook , because that store just meant Christmas to us growing up – the windows, the Walnut room, just the hustle and bustle of the store at Christmas time.  The recipe on page 42 just wasn’t inspiring me, so I went with my The Chicago Tribune Cookbook (yes, I own every Chicago-themed cookbook ever published.)  Page 42 features Spicy Veal Puffs with Mustard Cream Sauce.  Spicy veal meatballs are wrapped in phyllo dough then smothered in creamy mustard sauce.  While I’m sure these would be delicious, I couldn’t get over the amount of fat and salt that went into these.  I wanted to not only lighten it up, but simplify it as well.  I kept the phyllo dough, but ditched the meat and added rich, creamy mac and cheese!  These can be assembled in 10 minutes, then baked or frozen for later.  Pair these with Pear Prosciutto Wraps for a beautiful and easy appetizer spread!  I hope you have a wonderful week!  Merry Christmas!

Broccoli Mac & Cheese Bites9   Broccoli Mac & Cheese Bites10

The sheets of phyllo dough are incredibly delicate and dry out quickly, so make sure you have everything ready to go when you take them out of the refrigerator.  After laying down each sheet, spray it generously with olive oil cooking spray.  Typically each sheet is brushed with melted butter, but the spray works just as well and still results in flaky, crispy bites.

Broccoli Mac & Cheese Bites3

Broccoli Mac 'N Cheese Bites
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups prepared macaroni and cheese (I love Annie's brand)
  2. 1 1/2 cups frozen chopped broccoli, thawed
  3. 2 oz. fat-free cream cheese
  4. 1/2 tsp. cumin
  5. Salt and pepper to taste
  6. 12 sheets of phyllo dough, thawed (there are about 20 sheets per roll)
  7. Olive oil cooking spray
Instructions
  1. In a medium bowl, combine the macaroni & cheese, broccoli, cream cheese, cumin, salt and pepper.
  2. Remove the phyllo dough from the refrigerator and unroll. Place 1 sheet on your work surface and spray with olive oil spray. Layer and repeat with all 12 sheets.
  3. Cut the sheets into quarters widthwise (picture above)
  4. Place 1 heaping tablespoon of filling about 1” from corner of each layered strip. Fold one corner of phyllo diagonally over the filling to opposite edge to form a triangle. Continue to fold triangle onto itself. Lightly spray the triangle with olive oil spray. Place triangles seam side down on ungreased cookie sheet at least 1” apart. Repeat with the remaining strips and phyllo sheets until the filling is used up. Bake for 20 to 25 minutes or until golden brown. Serve hot. Enjoy!
Adapted from The Chicago Tribune Cookbook
Adapted from The Chicago Tribune Cookbook
Diet Deep Dish http://dietdeepdish.com/
Broccoli Mac & Cheese Bites5


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Red Velvet Peppermint Cookies

 Red Velvet Peppermint Cookies1

Some of my favorite Christmas memories are sitting around our dining room table decorating cookies with my mom and sisters.  I don’t know anyone who doesn’t love Christmas cookies.  Even if they don’t even taste that good, they bring back such happy memories.  Luckily for us, these cookies not only look adorable, but are delicious as well.  The combination of peppermint and cocoa is certainly not a new concept at Christmas time, but making the cookies red velvet gives them a fun, festive flare.  I made these cookies for the Food Blogger Cookie Swap and MKEfoodies Holiday Bakesale.  Both events support Cookies for Kids’ Cancer, so I was excited and honored to be a small part of their efforts.

Red Velvet Peppermint Cookies2

I have to say I was really surprised when I started to feel a little emotional thinking about what to make.  My first nursing job was on a pediatric oncology floor, and I can honestly say that walking with children and families on their cancer journey is by far the hardest thing I have ever done.  I immediately thought back to my time on that unit and the families who really made an impact on me.  There was one family in particular who I became very close with, and even though I always declined, they would buy me dinner every time I worked night shift.  It was usually Chinese food, so I started with that as my inspiration.  I love the symbolism in Chinese cooking and learned that the color red signifies health, joy and good wishes.  I can’t think of a better wish for these children, families and healthcare providers, so while the red cookies are fun for Christmas, they mean so much more.  If you’re interested in contributing to Cookies for Kids, you can visit their website here

Red Velvet Peppermint Cookies

Red Velvet Peppermint Cookies
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Ingredients
  1. 1 - 1/2 cups white whole wheat flour
  2. 1/4 cup unsweetened cocoa powder
  3. 1/2 tsp. baking soda
  4. 1/4 tsp. salt
  5. 1/3 cup canola oil
  6. 1/2 cup packed brown sugar
  7. 1/3 cup agave nectar
  8. 1 large egg
  9. 1 tbsp. red food coloring
  10. 1/2 tsp. vanilla extract
  11. Candy Cane Hershey's Kisses
Instructions
  1. Preheat oven to 325 degrees F and line 2 baking sheets with parchment paper
  2. In a small bowl, whisk together flour cocoa, baking soda and salt. Set aside.
  3. In a stand mixer, combine oil, brown sugar, agave and egg until creamy. Mix in red food coloring and vanilla. Slowly add flour mixture until combined.
  4. Scoop dough into 1-inch balls, rolling with your hands and place on cookie sheet. Bake for 12 minutes or until edges are set.
  5. Remove from oven and place 1 Hershey's Kiss on each cookie and let rest 1 minute. To create the thumbprint shape, gently tap the cookie sheet on the counter. Enjoy!
Adapted from Yummy Healthy Easy
Diet Deep Dish http://dietdeepdish.com/
 Red Velvet Peppermint Cookies3

 If you’re planning on shipping your cookies, these packaging tips are super helpful.  There’s something so fun about going to the post office at Christmas time, knowing that you’re going to make some lucky people very happy in a few days :)  Happy Baking!


Pear Prosciutto Wraps

 Pear Prosciutto Wraps3

Healthy, easy, tasty, 3-ingredient holiday appetizer.  I love this appetizer because you can easily throw it together the day before your Christmas or holiday party, and it keeps well in the refrigerator.  I made these for Trivia Night at our church, and even though I ended up staying home with a sick toddler, we were able to easily wrap these bundles up and send them to our team.  I like to think that they brought our team a little luck – very little, as we finished 2nd to last, but at least they had savory, salty prosciutto to ease the pain!   

Pear Prosciutto Wraps

I first had the idea to make these when I saw peach bundles on Cooking Light’s 100 Ideas for Appetizers.  Substituting pear makes them the perfect Fall or Winter snack.  They taste so much better when the pears are ripe, so if yours are still hard, place them in a brown paper bag with a tomato overnight.  The gases from the tomato speed up the ripening. 

Pear Prosciutto Wraps4

It seems like this is the time of the month when Christmas planning goes from fun to a little overwhelming, so I wanted to focus on stress-free food preparation.  I’d much rather spend this time sipping Peppermint Hot Chocolate and driving around Candy Cane Lane, so here are some other ideas for quick and easy appetizers.  Hope your weekend is filled with holiday fun! 

Balsamic Roasted Red Peppers

Cranberry Salsa

Sesame Roasted Asparagus

Skinny Queso Dip

Slow Cooker Bacon Cheeseburger Dip

Spicy Roasted Broccoli with Apricots and Cashews

Sweet Potato Fries

 Pear Prosciutto Wraps5

Pear Prosciutto Wraps
The easiest appetizer ever!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 4 cups lightly packed trimmed arugula
  2. 1 tsp. extra virgin olive oil
  3. Salt & pepper to taste
  4. 12 slices prosciutto
  5. 3 pears
Instructions
  1. Lightly toss the arugula with the olive oil, salt and pepper.
  2. Arrange 3-4 arugula leaves at 1 end of 1 prosciutto strip. Place 1 pear wedge and roll up.
  3. Place bundle seam side down on a serving plate and repeat with remaining ingredients. Enjoy!
Adapted from Cooking Light
Adapted from Cooking Light
Diet Deep Dish http://dietdeepdish.com/
Pear Prosciutto Wraps2


Portillos Chocolate Cake

copycat Portillo’s Chocolate Cake

  Portillos Chocolate Cake

Exactly one year ago at this time I hit “publish” on my very first blog post – a tasty but truly terribly-photographed deep dish pizza.  I figured starting a food blog would allow me to share my love of cooking while making some easy money on the side (haha) – not that I’m not grateful for my $8 from Amazon Associates :) Over the last year, I’ve worked really hard on improving my recipes, photographs and overall blog layout, so I think it’s time to take a break and celebrate with a lightened-up Portillo’s Chocolate Cake! Yes, that rich, fudgy, decadent chocolate cake you’d expect, but so light and easy to make at home.

When I first started researching recipes for Portillo’s cake, I was slightly nauseous when I read what bloggers claim is the secret ingredient… mayonnaise. That’s right, this beloved cake is a mixture of boxed cake mix, eggs, ice water, and mayo. The good news is that it was incredibly easy to lighten-up! Plain Greek yogurt provides the richness without the fat (and grossness) of mayo. And the frosting may be my greatest achievement as a food blogger. Mashed avocado is the perfect frosting base. I’ve tried “healthy” versions of frosting in the past, but they were always more of a yogurt consistency. This frosting is delicious! Not just, good for “healthy” frosting but truly delicious!

Portillos Chocolate CakeI have been thinking about recreating this cake for months, so it’s the perfect way to celebrate DDD’s birthday!  If you’re thinking about starting a blog or a new project, just do it!  Even with all the work and terrible photographs, I could not be happier with where I am.  I’m so proud of what I’ve created and excited for the next step.  This year I’ll be focusing on new projects with brands as well as improving my photography, so stay tuned for light, airy, pin-worthy photographs :)

Thank you for reading!  I am beyond grateful that you are taking the time right now to be here.  Enjoy the birthday cake!  For more quick and easy desserts, check out the DDD store!

Portillos Chocolate Cake   Portillos Chocolate Cake 

 Portillos Chocolate Cake   Portillos Chocolate Cake

copycat Portillo's Chocolate Cake
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
For the cake
  1. 1 box chocolate cake mix - I love Immaculate mix (found in the Natural Foods section of most grocery stores)
  2. 1 very ripe banana, peeled and mashed
  3. 1 egg + 1 egg white
  4. 1 cup ice water
  5. 1 cup nonfat plain Greek yogurt
For the frosting
  1. 2 small avocados, mashed
  2. 1/4 cup honey
  3. 1/3 cup cocoa powder
  4. 1/3 cup nonfat plain Greek yogurt
  5. 1 tsp. vanilla
  6. 1/4 cup chocolate chips, melted
  7. 1 tbsp. coconut oil, melted
For the cake
  1. Preheat the oven to 350 degrees F and coat two 9-inch cake pans with nonstick spray.
  2. Beat all of the cake ingredients for 3-4 minutes and pour into prepared pans. Bake for 30 minutes or until an inserted toothpick comes out clean.
For the frosting
  1. Place all frosting ingredients in a food processor or blender and blend until smooth. Chill until ready to ice the cake.
  2. After the cakes have cooled, place one cake on a plate or cake stand. Spread 1/3 of the frosting over the top. Top with the second cake and spread frosting over the top and sides. ENJOY!
Notes
  1. This frosting recipe is adapted from http://mouthwateringfoods.blogspot.com/2013/05/chocolate-avocado-frosting.html
Adapted from Portillo's Chocolate Cake
Diet Deep Dish http://dietdeepdish.com/
 Portillos Chocolate Cake

This post contains affiliate links – All sales support Diet Deep Dish

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Salted Cherry Caramels

Salted Cherry Caramels

Soft, chewy, delicious caramels with no butter or cream!  That is the magic of date caramel.  By tossing dates and a few other ingredients in the food processor, you can make candy for the whole family all Christmas long.  These cherry caramels are inspired by the incredible Wood Orchard cherry caramels we had in Door County, WI.  Door County holds so many amazing memories for us, so I knew I wanted to recreate a dish we’ve had there when I read this month’s Recipe Redux theme…

A Food Memory For Which You Are Thankful

In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.

Salted Cherry Caramels

Salted Cherry Caramels

Vegan date caramel is absolutely delicious and an easy way to lighten-up your favorite candy.  I love the idea of giving these as holiday hostess gifts this year.  The subtle cherry flavor is perfect with the salted dark chocolate coating.   They’re also so much easier to make than traditional caramel – no candy thermometer or hours over the stove required!  Enjoy!

Salted Cherry Caramels  Salted Cherry Caramels

Salted Cherry Caramels
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Ingredients
  1. 12 ounces (1 1/4 cup) medjool dates, pitted
  2. 1/2 cup dried cherries
  3. 1 tsp. cinnamon
  4. 3 tbsp. coconut oil, divided
  5. 3-5 tbsp. water
  6. 1 cup dark chocolate chips
  7. Sea salt
Instructions
  1. In a food processor, combine the dates, cherries and cinnamon. Melt 2 tbsp. of the coconut oil and drizzle over the date mixture.
  2. Pulse the food processor until the dates form a creamy paste. Add water as needed.
  3. Transfer the mixture to the freezer and allow to set overnight, or at least 4 hours.
  4. Remove the caramel from the freezer and roll into 1-inch balls. Place on a parchment paper-lined baking sheet and return to the freezer until firm, at least 2 hours.
  5. To coat the caramel, combine 1 cup dark chocolate chips and 1 tbsp. coconut oil in a microwave-safe bowl and heat until melted.
  6. Dip each caramel into the chocolate and sprinkle with salt. The chocolate will harden pretty quickly, so sprinkle the salt right away. Store in the freezer for up to a week. Enjoy!
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Diet Deep Dish http://dietdeepdish.com/
For more single-serve desserts, try the DDD store!

Salted Cherry Caramels

This post contains affiliate links – All sales support Diet Deep Dish

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Easy Vegetable Fried Rice

Easy Vegetable Fried Rice I love making fried rice at home.  It’s quick, easy and so much fresher than the Chinese restaurant.  This veggie fried rice is light, flavorful and ready in less than 10 minutes!  This is the ultimate weeknight side dish. 

Easy Vegetable Fried Rice

This month Recipe Redux members were challenged to get moving in the kitchen by creating delicious appetizers, soups, salads and side dishes in 10 minutes or less using Libby’s Vegetable Pouches.  10 minutes?!  I immediately thought of fried rice and looked through Cooking Light for ideas.  To keep things simple, I opted for a vegetarian dish using brown rice pouches. 

Easy Vegetable Fried Rice6

I was already a big fan of the super convenient rice pouches, so vegetable pouches just seem like a no-brainer!  They will be available nationwide in January.  I was impressed with how fresh the vegetables tasted and loved that they didn’t take up valuable freezer space.  I also like that pouch packaging uses 75% less energy to produce.    This recipe can also be easily adapted to fresh or frozen vegetables as well.  Happy cooking!

Easy Vegetable Fried Rice

Easy Vegetable Fried Rice
Light, flavorful, and ready in less than 10 minutes!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 onion
  2. 2 pouches brown rice
  3. 3 pouches vegetables (corn, peas, green beans)
  4. 3 tbsp. low-sodium soy sauce
  5. 2 tbsp. olive oil + 1 tbs. extra for sautéing the onion
  6. 1 tsp. ground ginger
  7. 1 tsp. cumin
  8. 1/2 tsp. chili powder
  9. 1/2 cup liquid egg whites
Instructions
  1. Dice the onion and heat 1 tbsp. olive oil in a large skillet or wok over medium heat. Add the onion and cook until fragrant and translucent, about 3-4 minutes.
  2. While the onion is cooking, microwave the rice pouches and then vegetable pouches according to package instructions.
  3. In a small bowl, whisk together the soy sauce, 2 tbsp. olive oil and spices.
  4. To the skillet, add the cooked rice, cooked vegetables and soy sauce mixture. Cook over medium heat for 2 minutes, stirring frequently.
  5. Pour in the egg whites and stir and until egg whites are cooked through. Divide among 4 plates. Enjoy!
Notes
  1. If using frozen vegetables instead of the pouches, simply cook as directed then stir them into your fried rice.
Adapted from Cooking Light
Adapted from Cooking Light
Diet Deep Dish http://dietdeepdish.com/
Easy Vegetable Fried Rice

I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.


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