Lemon Butter Rice

Lemon Butter Rice

Serves: Yield: 2 1/2 Cups

https://jamiecooksitup.net/2014/06/lemon-butter-rice/

This rice is delicious, easy to make and goes great with Adam's Salmon!

Ingredients

4 T butter

1 1/4 C rice (long grain or Jasmine Rice works best)

3 C water

4 tsp bullion granules

2 Tb lemon juice (bottled is best)

3/4 tsp salt

Instructions

1. Heat a large, deep skillet over medium high heat.

2. Add 4 tablespoons of butter and let it melt down.

3. Grab 1 1/4 cup rice. Long grain or Jasmine rice works best for this recipe.

4. Pour the rice into the melted butter. Saute it for 4-5 minutes or until the rice is slightly golden.

5. Dissolve 4 teaspoons chicken bullion granules into 3 cups hot water. Pour it into the skillet.

6. Add 2 tablespoons lemon juice. Bottled juice works best here, guys. Fresh juice can turn bitter if it is left to simmer too long.

7. Add 3/4 teaspoon salt and give it a nice stir.

8. Bring the mixture to a simmer, cover and let it cook over medium low heat for 20-25 minutes.

9. Stir it up and give it a taste to be sure it has cooked through and is soft. If it's still crunchy allow it to cook a bit longer. Fluff it with a fork and serve!

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

I love a lot of the recipes from Jamie Cooks it Up! This is one of Robert's favorite soup recipes. It makes a lot so I love it for when we need to feed a lot of people. 

https://jamiecooksitup.net/2010/01/creamy-chicken-and-wild-rice-soup/#penci-recipe-card

Ingredients

1 large pot full of water

4 chicken breasts (you can start with frozen..love that!)

10 bullion cubes

1 t salt

1/4 t freshly ground pepper

2 boxes Rice a Roni wild rice flavor

1 onion chopped

1 1/2 C carrots chopped

3/4 C celery chopped

2 small cans mushrooms

4 cans cream of chicken soup (I use the 98% fat free)

Instructions

1. Fill up your large pot with hot water add the chicken, onion, bullion, salt, and pepper and bring to a boil. Reduce heat to medium and simmer about 25 minutes.

2. Stab each chicken breast with a fork, lift out of the pot, and use scissors to cut/shred it up. Put shredded chicken back in the pot. The chicken should be cooked through.

3. Add the carrots, celery, mushrooms and boxes of rice (pour in the rice and the seasoning packets that come along in the box). Cover and let simmer about 15 minutes more, until the veggies and rice are cooked.

4. Add the cream of chicken, turn up the heat and let it come to a boil. Once the soup is thickened just a bit (just a few minutes after it return to a boil) you are ready to eat.
This goes great with my Easy and Fast Breadsticks. Enjoy!

Cottage Cheese Smoothie

https://www.sweetashoney.co/cottage-cheese-smoothie/

I really liked this smoothie. It kept me full and satisfied until lunch time. 

 1/2 cup cottage cheese

1 cup frozen strawberries or raspberries

1/3 cup ice cubes

3/4 cup almond milk

1 tsp vanilla extract

1 T honey

Add all ingredients to the jug of a high-speed blender and blend until smooth. Serve immediately.

Creamy Pineapple Cucumber Smoothie

This smoothie is so good! One of my very favorites! 

https://minimalistbaker.com/creamy-pineapple-cucumber-smoothie/

• 1/2 cup sliced cucumber (skin on // organic when possible)
• 1 heaping cup cubed pineapple (if frozen, omit ice)
• 1/2 large ripe, peeled, frozen banana
• 1/4 cup light coconut milk*
• 1/2 cup filtered water
• 1 medium lime, zested + juiced (~1 tsp zest // 2 Tbsp (30 ml) juice per 1 lime)
• 1 large handful greens (spinach or kale // organic when possible)
• 2-4 ice cubes

Instructions

• Add cucumber, pineapple, frozen banana, light coconut milk, water, lime zest, lime juice, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides as needed.
• For a thicker smoothie, add more ice. For a thinner smoothie, add more liquid of choice. Taste and adjust flavor as needed, adding more lime juice or zest for acidity/brightness, banana or pineapple for sweetness, coconut milk for creaminess, and greens for more intense green color.
• Serve immediately. Leftovers will keep covered in the refrigerator up to 24 hours, though best when fresh.

Notes

* For creamier smoothie, use canned light coconut milk. For a lighter smoothie, use coconut beverage from a carton or sub coconut water!
*For added protein, add 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) hemp seeds or chia seeds, or your favorite neutral or vanilla-flavored protein powder. 
*Nutrition information is a rough estimate.

Nutrition (1 of 1 servings)

Serving: 1 smoothiesCalories: 225Carbohydrates: 52.2 gProtein: 5.2 gFat: 3.9 gSaturated Fat: 3 gTrans Fat: 0 gCholesterol: 0 mgSodium: 79 mgFiber: 7.9 gSugar: 28 g

Baked Brownie Oatmeal

 I think Emma told me about this super yummy TikTok recipe for baked oatmeal. It tastes so good and even better, I feel good after eating it! :)

2 cups coconut or almond milk

1/2 cup maple syrup

1/3 cup peanut butter

1 tsp vanilla

2 cups rolled oats

1/4 cup cocoa powder

1 T flax 

1 tsp baking powder

1/3 cup semi-sweet or dark chocolate chips

Preheat oven to 350 degrees. Mix first 8 ingredients well in a medium bowl. Stir in chocolate chips. Pour into baking dish and bake for 40 minutes. 

https://www.tiktok.com/@healthygirlkitchen/video/7090671812748512555?lang=en

Aunt Stacy's Yummy Lasagne

Robert's family always had lasagne and frappe for dinner on Christmas Eve when he was growing up. For quite a few years, in honor of that tradition, all the Utah Stoddards would get together for lasagne and frappe sometime in December. Mark was always in charge of the frappe and Stacy and I would always each make a lasagne. This is Stacy's lasagne which is always a favorite. It is extra yummy because of the addition of pepperoni and olives. 

Brown
1 lb. Ground beef
1 lb. Italian Sausage (optional)
1 C. Chopped onion
2 Diced garlic cloves

Sauce - Mix and simmer with meat. (Season to taste – I usually add more seasoning)
2 14 oz. tomatoes
2 8 oz. tomato sauce
2 6 oz. tomato paste
2 tsp. Basil
2 tsp. Oregano
1 tsp. Thyme
½ tsp. Salt
½ tsp Pepper

OR

1-2 cans bottles spaghetti sauce (depending on how big the lasagna is and how much sauce you like)

Cheese Sauce – mix in small bowl

1 egg
2 C. low fat Cottage cheese (16 oz) or Ricotta cheese
½ C. Parmesan cheese
1 tbls. Parsley

Other ingredients

1 lb. Shredded Mozzarella cheese
1 box Noodles (10)
Pepperoni (optional)
Black Olives (optional)

Directions

1. Preheat oven to 350 degrees
2. In 9-in x 13-in pan layer the sauce, noodles, cheese mix, pepperoni, olives, and mozzarella cheese.
3. Cover with tin foil.
4. Bake 30-40 minutes or until hot all the way through.
5. Remove tinfoil after about 20 - 30 minutes.

Cornbread Stuffing

 This recipe is from my mother-in-law Joan. For many, many years we have alternated going to Thanksgiving in Pocatello with Robert's parents and Orem with my mom. This Cornbread Stuffing is one of the things I look forward to when it is our turn to go to Pocatello. It is delicious! When I ask for a recipe from Joan she rarely gives me a standard recipe. :)  This is the recipe in her own words. I am writing this recipe here so I don't forget it and can make it as the years go by. It has now been 5 or more years since we have been to Thanksgiving dinner in Pocatello. I don't know if we will go back again because of Russ and Joan's age and our family extending in new directions. But I treasure the times we spent there and love Russ and Joan so much!

Mix: 

1 pkg. Marie Calendar cornbread mix according to directions on box; add 1 pkg. Lipton soup mix, then bake according to cornbread package directions. Let cool completely. 

When ready to make stuffing:

1. Crumble cornbread into a large bowl. Add six cups soft bread crumbs; cut up or torn. 

(Joan would sometimes use store bought bread and sometimes use her homemade wheat bread)

2. Saute 1 cup celery with 1/2 cup margarine or butter and 1 tsp sage. Add to bread crumbs.

3. Moisten bread crumbs and celery with 2 eggs, beaten and 1-1 1/2 cups warm milk.

4. Add salt and pepper to taste.

5. Bake at 350 degrees for 45 min to 1 hour.