Rice Seasoning Mix

Rice Seasoning Mix

adapted from Allrecipes

This seasoning mix is made with dried hers and spices that most people routinely have on hand. If you don't have the almonds, you can substitute with any other nut you have on hand or just leave them out completely. Just add it to your 1 cup of uncooked rice at the beginning of the cooking process. Fluff when cooked to redistribute the seasoning.

The original recipe, which is no longer on the Allrecipe.com site, was for 40 servings (10 batches) but never gave the amount of seasoning mix for each batch. If you make the big batch I estimate needing about 3 tablespoons per cup of rice. I you want the full recipe just message me and I can send it along.

served with Ranch Chicken Skewers

Makes 4 serving                                                                 7 WW pts. / serving

1 1/2 Tbsp. sliced almonds, coarsely chopped
2 1/2 tsp. chicken bouillon granules
2 1/2 tsp. dried parsley flakes
2 1/2 tsp. dried basil
rounded 1/4 tsp. dill weed
rounded 1/4 tsp. dried onion powder
rounded 1/4 tsp. seasoned salt
rounded 1/4 tsp.  garlic powder
rounded 1/4 tsp.  lemon-pepper seasoning
1 cup uncooked long grain rice
2 cups water

1. Combine all the almonds, chicken bouillon granules with all of herbs and spices; Set aside.
2. Rinse the rice until the water runs clear.
3. Place the water, rice and seasoning mix in a small put; Bring to a boil.
4. Cover with a lid; Reduce heat to a simmer; Cook about 15 minutes.
5. Remove from the heat. Remove the lid; Cover with a kitchen towel and let steam 5 minutes.
6. Fluff with a fork prior to serving to evenly distribute the seasoning mix.

Enjoy!

Mixed Vegetable Crustless Quiche

Mixed Vegetable Crustless Quiche

adapted from Taste of Home

By filling a quiche with a bunch of vegetables you can get a filling breakfast for minimal points.

Can't find a Swiss & Gruyere cheese blend. Use your favorite shredded cheese, just check the points since it varies among types.

Makes 6 servings                                                        1 WW Blue point / serving

1/2 lb. fresh mushrooms, sliced

1/4 cup chopped bell pepper

4 scallions, chopped

1 Tbsp. diced pimentos, drained and rinsed

1 1/2 slices Canadian bacon, chopped

6 large eggs

3/4 cup fat free skim milk

1/2 tsp. dried thyme

1/2 tsp. seasoned salt

1/4 tsp. ground mustard

Pinch of dill weed

1/2 cup shredded Swiss & Gruyere cheese blend

1. Preheat the oven to 350F.
2. In a skillet coated with cooking spray, sauté the mushrooms, pepper and scallions until tender.
3. Add the pimentos and Canadian bacon and cook another minute.
4. In a bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill until well combined.
5. Pour the egg mixture into a pie pan coated with cooking spray.
6. Add the vegetable mixture and half of the cheese to the pie pan.
7. Bake in the preheated oven for 35 minutes.
8. Sprinkle with the remaining cheese and bake another 5-10 minutes or until a cake tester comes out clean when put into the center.
9. Let stand for 10 minutes before serving.

Enjoy!

Turkey & Vegetable Sloppy Joe Lettuce Boats

Turkey & Vegetable Sloppy Joe Lettuce Boats

adapted from Cooking Light Annual Recipes 1998

Makes 3 servings                                    0  WW Blue points

Cooking spray

1 c. finely chopped mushrooms

2/3 c. finely chopped onions

1/3 c. finely chopped bell pepper

2 1/2 Tbsp. finely chopped celery

2 1/2 Tbsp. finely chopped carrots

2 small garlic cloves, minced

8 oz lean ground turkey breast

2 tsp red wine vinegar

2 tsp Worcestershire sauce

2/3 tsp dried oregano

1/4 tsp seasoned salt

freshly ground pepper to taste

1 (8 oz.) can tomato sauce

1. In a frying pan coated with cooking spray cook with mushroom, onion, bell pepper, celery, carrot, garlic and turkey until the meat is no longer pink, about 5 minutes.
2. Add the vinegar, Worcestershire sauce, oregano salt, pepper and tomato sauce. Bring to a boil.
3. Cover, reduce heat to low and cook 20 minutes, stirring occasionally.
4. Serve in lettuce leaves. 

Enjoy !

Dill Vegetable Dip

Dill Vegetable Dip

adapted from Taste of Home

This is a zesty low fat dip for fresh vegetables.

Makes about 1/3 cup                                    1 point / 2 Tbsp of dip

1/4 cup nonfat Greek yogurt

2 Tbsp low fat mayonnaise

3/4 tsp finely minced onion

1/2 tsp dried parsley flakes

1/2 tsp dill weed

1/3 tsp seasoned salt

1/4 tsp white pepper

Fresh vegetables for serving

1. Combine all ingredients; mix well.
2. Refrigerate for at least 1 hour to allow flavors to meld.
3. Serve with fresh vegetable.

Enjoy !