Sometimes you just make too much rice. I like rice. It’s tasty. You can make fun dishes out of it. But sometimes taking care of all of the leftovers is challenging. After some experimenting I found the cure to my leftover rice boredom. Leftover rice cakes!
I first tired these after making a cuban dish that was so delicious but really produced a lot of rice. It’s hard to eat the same thing over and over. It had to be spiced up. Here is the outline of creating a great leftover rice cake. The specifics are really up to you. What kind of spices and vegetables do you like? (more…)
I’ve been doing a lot of crafts with the girls that involve lentils. Now, I have a kitchen full of unused lentils. Having never been a fan of lentil soup, this is problematic. What can I do with them? I decided to look up the nutritional facts for lentils. I was hoping that they wouldn’t actually be that good for you. Then I could let them sit in my cupboard guilt-free. Of course, it is quite the opposite. One cup of cooked lentils contains 18 grams of protein and 36% of the daily value of iron. That is almost as much protein as a hamburger, with double the iron. Seemed simple to me. I needed to make them into burgers. I am now a reformed lentil disbeliever. It was yummy! Lentils, it turns out, really absorb the flavors and allow them to mix nicely. (more…)
Time to give your hamburgers a boost! With the recent warm weather, we have been eating outside daily, or as Riley would call it, having a picnic. Hamburgers are perfect for our “picnics,” but plain ones can get a little boring. I adapted my pepper steak recipe to add some extra flavor, and it turned out oh-so-delicious. (more…)
This recipe is a staple in our house. I’ve tried other vegetables but have found the spinach to be the best. Story loves it so much she conveniently forgets that she doesn’t “do cheese” anymore when this is placed before her.
1/2 cup sliced green onions
1 pkg (10-12 oz) frozen spinach
1 cup part-skim ricotta cheese
1/2 cup low-fat sour cream
2 cups mozzarella cheese, divided
1 can (10 oz) enchilada sauce
1 pkg (10 count) flour tortillas, soft-taco size
1. Heat oven to 375 degrees.
2. Cook spinach according to directions on the package.
3. In a medium bowl, combine the spinach, onions, ricotta, sour cream, and 1 cup of mozzarella.
4. Put a spoonful of mixture onto a tortilla and fold.
5. Place tortillas seam-down into a lightly greased casserole dish. Continue until the mixture is gone.
6. Cover the tortillas with enchilada sauce and sprinkle on the remaining mozzarella cheese.
7. Bake for 20 to 30 minutes, until cheese is melted and enchilada sauce is bubbling.
Spaghetti sauce and Alfredo sauce typically yield two very different dishes. When combined, however, they are nothing short of fabulous. So fabulous that my anti-anything-green daughter did not even balk at the delicious spinach mixed into this dish. Perhaps I should try adding more of that next time…
Aside from the awesome ability to hide spinach, this dish was great for leftovers. Being a family of three we had dinner for about two additional nights (and some lunches for me!). This cheesy dish does well reheated and doesn’t loose it’s flavor. Can you believe? No complaining from the kids? Yes, we will keep this around for quite awhile.
This dish will take approximately 30 minutes. Perfect for a weeknight, and you’re probably looking at leftovers for the next day.