Easy Meal Prep Rice Bowls

 

It's been way too long hoping to get some of my new go to recipes up here for posterity.

 

These bowls are definitely a new fam favorite.  These are SO easy and best of all versatile.  We have for dinner and make extra for lunch ---they reheat just as delicious.  Everyone LOVES.

Here's a few I've made:

Sweet Chili Chicken Bowls
 

Preheat oven to 350

 

Cut 1 pound of chicken breasts or thighs or tofu info 2 inch cubes

Toss chicken with 1/2 TBSP each chili powder and granulated garlic and 1 tsp salt

 

In 4 single serve oven safe bowls ---2  cup capacity--- whisk together

1/3 c. Rice
1/3 c. plus 1 TBSP Chicken broth
2 TBSP mayo

2 TBSP sweet chili sauce 

and a squirt of sriracha

Add 1/4 cup edamame to center

 

Top with protein tossed in spices in a single layer

Bake uncovered at 350 40 minutes. 💥

 

Other options:

 

Southwestern 

Cut 1 pound of chicken breasts or thighs or tofu info 2 inch cubes

Toss chicken with 1/2 TBSP each chili powder and cumin and 1 tsp salt

 

In 4 single serve oven safe bowls ---2  cup capacity--- whisk together

1/3 c. Rice
1/3 c. plus 1 TBSP Chicken broth
2 TBSP mayo

2 TBSP enchilada sauce and a squirt of sriracha

1 TBSP chopped green chilies

Add 1/4 cup each of black beans & corn to center

 

Top with Chicken tossed in spices in a single layer

Bake uncovered at 350 40 minutes. 💥

 

Teriyaki

 

Cut 1 pound of chicken breasts or thighs or tofu info 2 inch cubes

Toss chicken with 1 TBSP Chinese Five Spice and 1 tsp salt

 

In 4 single serve oven safe bowls ---2  cup capacity--- whisk together

1/3 c. Rice
1/3 c. plus 1 TBSP Chicken broth
2 TBSP mayo

2 TBSP teriyaki marinade/sauce ---the thick kind

Add 1/4 cup each of diced water chestnuts & peas to center

 

Top with Chicken tossed in spices in a single layer

Bake uncovered at 350 40 minutes. 💥

 

NOTE:  You can use white or Brown rice [put cover the latter with foil and increase liquid to 2/3 c. and cooktime to 1 hour].  You could use any protein ---I've used chicken, pork and tofu. 

 

Crunchy Maple Challah French Toast

Brunch is my favorite thing ever.... that's no secret, but truth be told I've gotten kind of bored with going out. So, when this recipe popped up on my Facebook feed I became mildly obsessed but I could never find it again so I created my own. Good decision. 

Crunchy Maple Challah French Toast
(serves 5)

WHAT YOU NEED:
1 loaf Challah bread (sliced in thick slices)

3 eggs

1.5 cups whipping cream

2 TBSP vanilla

1/4 maple syrup

4 cups crushed corn flakes

Cranberry Apple Chutney

Cranberry Chutney:  Ready to be cooked!

By popular demand I pop by the ole Young Grasshopper to share this AWESOME Cranberry Chutney recipe. 

I love this stuff, sweet and tangy.

This recipe makes 6 Pints plus 1 1/2 pint. Great gifts.... I use it on sandwiches, on Brie [try it in a baked Brie.... YUM] on Crostini and of course on the Thanksgiving table.

WHAT YOU NEED:

6 Golden Delicious apples, peeled & chopped [chunky --see picture above]
4 bags cranberries, rinsed
3 cups light brown sugar

Cranberry Chutney Brie Bites

1 cup champagne vinegar
1 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves

WHAT YOU DO:
Throw it all in a large pan, toss to coat the fruit with the sugar/spices and then heat over medium heat. Simmer, stirring occasionally, for 25-30 minutes.

I then "sorta can" it....  I use Mason jars and fill hot and invert for a couple minutes to seal. It will last for months in refrigerator [but not REALLY canned].

HAPPY THANKSGIVING ALL!

Be Thankful every day <3

A Cocktail Life: Welcome

Since I've been less than reliable thought I'd pimp my good friend Anita's new venture..... A Cocktail Life.  I know I need a steady influx of great drink ideas!  Today she is featuring a FABULOUS Not So Simple Syrup cocktail but looking back over her opening posts.... I'm a subscriber and you should be too!

Anyone with a philosophy like this is my kind of person!

A Cocktail Life: Welcome: A very warm welcome to all you friends, old and new.  If you know us from Hungry Couple then you've noted that we shake a mean cocktai...

I'm All About Cute Food {tortellini kabob recipe}

Tortellini Kabob Appetizer

I know I've been largely MIA.... as penance thought I'd try to throw out a couple festive EASY make ahead appetizers each week as the holidays stroll up and get us.  These are so good and truly best if they are made the day before but not required.

This recipe will make about 80 kabobs.... cut it down as you need, but they keep as a yummy snack for a few days in fridge so don't skimp too much :)


Tortellini Kabobs

WHAT YOU NEED:
1 package of tortellini [I used the mixed spinach and white so I'd have even more color]
1 quart cherry or grape tomatoes [halved]
3 yellow or orange peppers [cleaned & cut into small squares]
1/2 cup of your favorite Italian Dressing or Vinaigrette
80 6-inch bamboo sticks

Cook your tortellini as per package instructions to al dente, drain and set aside to cool while you cut your vegetables.

Once prepped start kabob-ing.... tomato "cap up" then green tortellini, then pepper, then white tortellini and finish with a tomato "cap down" line up in a Tupperware or glass 9x13 dish drizzling lightly the dressing on each layer before piling the next on top.  No need to separate these, I've had no sticking issues.  Cover tightly and refrigerate until ready to use.

They are bright, festive and no fuss appetizer or light luncheon item.  Enjoy!