4 Simple Rice Variations is a mix of super easy rice combinations made with Minute® Ready to Serve Jasmine Rice and sautéed shrimp for the perfect, quick meal prep solution for lunch or dinner. Flavor up your week:

A tasty, Italian- Inspired Pesto Rice

A fun Island-Style Rice

A Fiesta Black Bean and Cilantro Lime Rice

A Zesty Green Chile and Corn Rice

Each rice variation is only four ingredients or less, making meal prep a breeze!

Let’s be honest. Meal prepping weekly can start to feel a little boring. Eating the same dish every day of the week is tiresome, and as a busy mom, I just do not have a ton of time to spend in the kitchen. Minute Rice is a great solution to this problem helping to create customizable and totally delicious recipes without having to spend hours over a hot stove. Using Minute Ready to Serve cups, I created four different tasty rice bowls in less than 20 minutes! Sunday prep day has turned into Sunday Funday once again.

Minute® Rice

The base of all four rice variations is Minute® Ready to Serve Jasmine Rice. Jasmine is one of my go-to rice choices with its buttery taste and wonderful aromatics that literally pair well with any dish you cook up! If you’ve ever had trouble learning how to cook rice, Minute Rice will save the day. Minute Rice is a must-have pantry staple ready in 1 minute and requires minimal cooking, helping you save time and feel less stressed. Whether it is with meal prep, on-the-go breakfasts and lunches as you head off to work or creating family friendly dinners during busy times. I also find that these pre-portioned, ready to serve cups help me stay on track with a better lifestyle so I am getting just the right amount of fuel for my body without overeating.

Shrimp

Meal prep goes so much faster when you can cook just one batch of something. I love doing shrimp because it cooks quickly, is low fat, nutrient dense and reheats easily! Plus, shrimp goes with so many different types of dishes including all my simple rice variations.

Instructions

You can bake, grill or cook the shrimp on the stovetop. If you are grilling out on Sunday night with the family, toss on a few shrimp skewers to use for meal prepping. Cook the shrimp whichever way is most convenient for you. For today’s recipe, I sautéed the shrimp on the kitchen stove while prepping other items for a neighborhood cookout. I simply thawed some frozen shrimp. I prefer the deveined, peeled shrimp with tail on. Pat the shrimp dry and then slather with some olive oil. Sprinkle on some salt, pepper and seasoning of choice. Heat a non-stick pan up on a medium-high heat on the stovetop. Add the shrimp and cook for 3 minutes, flip and cook for another 3 minutes. Remove from heat and eat right away or let cool to use as meal prep for the week.

Italian-Inspired Pesto Rice

I am slightly obsessed with pesto. Pesto is so fresh tasting and always adds that perfect amount of flavor to a dish. Adding it to rice is no exception. For meal prep Italian-Inspired Pesto Rice, you will need pesto of choice (I used a store-bought pesto today), pine nuts, cherry or grape tomatoes, and Minute® Ready to Serve Jasmine Rice. Add all the ingredients together in a microwavable safe container, stir together. Top with some of those cooked shrimps, close the lid and store in the refrigerator. When you are ready to eat, microwave for 1 minute – 1 minute, 30 seconds.

Island-Style Rice

Pineapple is a fun ingredient to add to dishes for texture and sweetness. The meal prep Island-Style Rice requires some diced fresh pineapple, some chopped cashews to add a little crunch, and Minute® Ready to Serve Jasmine Rice. Add all the ingredients together in a microwavable safe container, stir together. Top with some of those cooked shrimps, close the lid and store in the refrigerator. When you are ready to eat, microwave for 1 minute – 1 minute, 30 seconds.

Fiesta Black Bean and Cilantro Lime Rice

The easiest cilantro lime rice you will ever make with some added black beans for extra fiber and flavor. The meal prep Fiesta Black Bean and Cilantro Lime Rice requires fresh cilantro, freshly squeezed lime juice, black beans, and Minute® Ready to Serve Jasmine Rice. Add all the ingredients together in a microwavable safe container, stir together. Top with some of those cooked shrimps, close the lid and store in the refrigerator. When you are ready to eat, microwave for 1 minute – 1 minute, 30 seconds.

Zesty Green Chile Rice

Simple but so flavorful! This meal prep Zesty Green Chile Rice has only three main ingredients. Green Chiles, corn, and Minute® Ready to Serve Jasmine Rice are combined in a microwavable safe container and stirred together. Top with some of those cooked shrimps, close the lid and store in the refrigerator. When you are ready to eat, microwave for 1 minute – 1 minute, 30 seconds. Add a fresh, sliced avocado before serving. 

Tip

You can slice avocado during prep and store in a separate container. To help keep from browning, slather avocado in lime juice.

4 Simple Rice Variations

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5 from 5 reviews

• Author: Amber
• Total Time: 18 minutes
• Yield: 4 1x

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4 Simple Rice Variations is a mix of super easy rice combinations made with Minute® Ready to Serve Jasmine Rice and sautéed shrimp for the perfect, quick meal prep solution for lunch or dinner. Flavor up your week with a tasty, Italian- Inspired Pesto Rice, a fun Island-Style Rice, a Fiesta Black Bean and Cilantro Lime Rice, or a Zesty Green Chile and Corn Rice.

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Ingredients

Italian-Inspired Pesto Rice

• Minute® Ready to Serve Jasmine Rice
• 1 Tablespoon pesto, homemade or store bought
• 6 cherry tomatoes, quartered
• pine nuts

Island- Style Rice

• Minute® Ready to Serve Jasmine Rice
• 1/4 cup pineapple, diced
• 1 Tablespoon cashews, roughly chopped
• optional cilantro garnish

Fiesta Black Bean and Cilantro Lime Rice

• Minute® Ready to Serve Jasmine Rice
• 1 teaspoon (plus more if desired) fresh cilantro, chopped
• 1/2 lime, squeezed
• 1/4 cup canned black beans, drained

Zesty Green Chile and Corn Rice

• Minute® Ready to Serve Jasmine Rice
• 1 Tablespoon diced green chiles, from can
• 1/4 cup canned corn, drained
• 1/2 fresh avocado, sliced

Shrimp (4 servings)

• 1 pound raw shrimp, peeled, deveined and tail on
• olive oil
• salt
• ground pepper
• seasoning of choice : brown sugar bourbon, Cajun, Italian.

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Instructions

Italian-Inspired Pesto Rice

1. In a microwavable safe container, add pesto and a Minute® Ready to Serve Jasmine Rice cup. Stir.
2. Wash and quarter the tomatoes. Add to container.
3. Sprinkle pine nuts on top.
4. Add cooked shrimp and close lid.
5. Store in the refrigerator.
6. When ready to eat, microwave for 1 minute to 1 minute, 30 seconds to warm.

Island-Style Rice

1. Dice pineapple and roughly chop cashews.
2. Add the pineapple and cashews to a microwavable safe container with a Minute® Ready to Serve Jasmine Rice cup. Stir.
3. Add cooked shrimp and optional chopped cilantro over top. Close lid.
4. Store in the refrigerator.
5. When ready to eat, microwave for 1 minute to 1 minute, 30 seconds to warm.

Fiesta Black Bean and Cilantro Lime Rice

1. Wash and chop cilantro.
2. Cut lime in half.
3. Drain black beans.
4. Add the Minute® Ready to Serve Jasmine Rice cup, chopped cilantro, black beans and squeeze half the lime into microwavable safe container. Stir.
5. Add cooked shrimp and close lid.
6. Store in the refrigerator.
7. When ready to eat, microwave for 1 minute to 1 minute, 30 seconds to warm.

Zesty Green Chile and Corn Rice

1. Drained corn.
2. Add the corn, diced green chiles and Minute® Ready to Serve Jasmine Rice cup to a microwavable safe container. Stir.
3. Add cooked shrimp. Close lid.
4. Store in the refrigerator.
5. When ready to eat, microwave for 1 minute to 1 minute, 30 seconds to warm.
6. Peel and slice avocado. Put on top of rice bowl.

Shrimp 

1. Thaw shrimp if frozen.
2. Pat dry.
3. Slather with olive oil, a sprinkle of salt, pepper and seasoning of choice.
4. Heat a non-stick pan on stovetop on a medium-high heat.
5. Toss shrimp in and cook 3 minutes.
6. Flip and cook another 3 minutes.
7. Eat right away or cool before adding to rice bowls for meal prep.

Notes

• Shrimp should be consumed within four days of cooking and stored in the refrigerator.
• Do not cook the rice twice. Just add the unheated rice cup directly to container with other ingredients and microwavable when ready to eat.

• Prep Time: 12
• Cook Time: 6
• Category: Lunch
• Method: Stovetop

Visit the Minute Rice® website for more no fuss meal prep ideas!

Click HERE. 

The post 4 Simple Rice Variations appeared first on Simply Made Recipes.

The holiday season is in full swing! This means chocolates, decadent desserts, high sugar coffee concoctions and comfort food is surrounding us all. I’m not against a big bowl of mashed potatoes or a slice of cheesecake every once in awhile but you still need to be conscious of your health and overall food intake. Having some healthier options is a must and Pomegranate Guacamole served with veggie straws (tortilla chips or pretzel crisps could be used) is a fantastic way to stay festive without guilt.

You may also enjoy this Firehouse Guacamole!

Pomegranate Guacamole

Pomegranate Guacamole is creamy and fresh with just a little heat from the serrano. The pomegranates add a nice unexpected touch to this guacamole giving it a kick of sour and touch of sweetness. This snack may sound a little strange to some but is absolutely delicious. After a bite, you will be a believer!

Process

• This dish is made with all fresh ingredients so the first step is to wash the cilantro, serrano and the outsides of the pomegranate, lime and avocados.
• Next, prepare the ingredients. Chop the onion and cilantro. Do a fine dice on the garlic clove and serrano. You can remove the seeds or leave them in with the serrano. I leave mine. Slice the lime in half. Slice the avocados in half and remove the pits. Also, remove the arils from a pomegranate. Some tips and tricks on handling a pomegranate are below!
• Mash the avocado and mix in all the ingredients.

Tips & Tricks

Pomegranate

Pomegranate is not the easiest fruit to handle but there are many techniques to make removing the arils easier and quicker. My favorite involves a bowl of cold water. Start by removing the stem of the pomegranate and cutting into four sections. Submerge each section in the cold water and use your fingers to remove the arils. The arils will drop to the bottom of the bowl and the excess floats to the top. Then, you just need to remove everything that has risen to the top and drain the water from the bowl to leave just pomegranate arils that are ready to eat.

Pomegranate Guacamole

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• Author: Amber
• Total Time: 8 minutes
• Yield: 12 servings 1x

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Pomegranate Guacamole is a healthier holiday snack or appetizer option made with avocado, red onion, freshly squeezed lime, garlic, cilantro, serrano pepper, pomegranate arils paired with veggie straws.

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Ingredients

• 4 avocados , large
• 1/2 red onion, chopped
• 1/2 cup pomegranate arils, plus more for garnish
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 serrano pepper, minced
• 1 garlic clove, minced
• 1/2 teaspoon salt
• veggie straws, tortilla chips or pretzel crisps

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Instructions

1. Rinse the produce.
2. Cut all 4 avocados in half and remove seeds. Using a spoon, remove the skin of the avocados and put the good stuff in a bowl. Add salt. Cut lime in half and squeeze the juice into bowl. Use an avocado masher or fork to mash the avocados.
3. Chop half a red onion and place into bowl.
4. De-stem the leaves from the cilantro, chop and place into bowl.
5. Mince the garlic and serrano pepper and place into bowl. You can remove the seeds from the pepper before chopping for less heat in the guacamole.
6. Cut the pomegranate and quarters and remove the arils. Place arils into bowl and stir ingredients together.
7. Garnish with more pomegranate arils and serve with veggie straws, tortilla chips or pretzel crisps.

Notes

Some tips within post above about pomegranates.

• Prep Time: 8
• Category: Snack

How do you keep on track and eat healthier during the holiday season? Let me know in the comments below. 

The post Pomegranate Guacamole appeared first on Simply Made Recipes.

Weeknight dinners can easily get monotonous. Especially if you are feeding children too. This Salmon with Avocado Salsa is far from boring but can still be on the table quickly and easy. 

Salmon with Avocado Salsa

Salmon with Avocado Salsa may just be one of my favorite salmon recipes! The salmon is super spicy with a smokey note while the avocado salsa cools but also adds another level of heat with the serrano pepper. You may also enjoy this recipe for Air Fryer Salmon with Brown Sugar Glaze with less spice but full flavor! 

Tips & Tricks

Salmon

Look for a fresh, wild caught salmon. Also, pay attention to the smell, texture and color to pick the freshest, best tasting fish. 

• Smell. Salmon should smell fresh. If you smell something “fishy”, move on to another. 
• Texture. The skin should be shiny and the meat should look plump and firm. There shouldn’t be any wrinkles or look dried out. 
• Color. Depending on the type of salmon you are looking, color can vary from red to yellowish. Typically a vibrant colored fish is best because the color resembles the diet of the fish. 

Read about the types of salmon HERE with the Top 6 Types of Salmon by Spruce Eats. 

Bring the Heat (or not)

This recipe has a little more heat than a typical family dinner so you may need to adjust accordingly. My family enjoys this recipe just as is but to calm down the heat, there are two things you can do. 

1. Salmon Rub. Cut down on the Adobo seasoning blend and cumin by half. 
2. Avocado Salsa. Remove the seeds before dicing the serrano pepper and cut back to only half a pepper. 

Salmon with Avocado Salsa

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5 from 1 review

• Author: Amber
• Total Time: 24 minutes
• Yield: 4 servings 1x

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Salmon with Avocado Salsa is a seasoned salmon fillet baked to perfection with a spicy avocado salsa on top made of red onion, serrano, tomatoes and lime juice. 

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Ingredients

Adobo Salmon

• 1 pound wild caught salmon (4 salmon fillets)
• 1 1/4 teaspoon adobo blend seasoning
• 1 Tablespoon brown sugar
• 1 teaspoon salt
• 1/2 Tablespoon cumin

Avocado Salsa

• 2 avocados (peeled and diced)
• 3 Roma tomatoes (diced)
• 1/2 red onion (diced)
• 1 serrano (seeds removed and finely diced)
• 1 Tablespoon olive oil
• 1 Tablespoon lime juice
• 1 garlic clove (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon cilantro (optional )

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Instructions

1. Heat oven to 400 degrees. 
2. Remove pin bones from salmon with tweezers and cut salmon into 4 portions. 
3. Place the salmon skin side down onto a baking sheet. 
4. In a small bowl, whisk together the adobo blend seasoning, brown sugar, cumin and a teaspoon of salt. Rub onto the salmon. 
5. Bake salmon for 14-16 minutes. 
6. As the salmon bakes, make the avocado salsa. 
7. Peel and dice avocados. Dice tomatoes and onion. Finely dice a serrano, monce a clove of garlic and chop some cilantro. Add all ingredients to a bowl with olive oil, lime juice, salt and pepper. 
8. Spoon avocado salsa over salmon and serve. 

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Main Course

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Typically, I am all about those super fruity and sweet smoothies like the Triple Berry Smoothie, but sometimes I just want something nutrient dense and makes me feel good and full for a long time. I love this smoothie because it does those things. Here is a breakdown on what the ingredients are doing for our body!

Avocado

Low in sugar, high in fiber with 20 vitamins and minerals. Avocado may be high in calories and fat but it is monounsaturated fatty acids that are healthy and your body needs! 

Kiwi

Kiwis are always tasty and healthy with loads of Vitamin C. Your immune system will thank you. 

Cucumber

Cucumber has a mild taste and is super refreshing known to help with hydration. 

Yogurt

The benefits of yogurt can differ from brand to brand. Look for a high calcium yogurt that is fortified with Vitamin D for bone health. Yogurt also has probiotics to help with your gut health. 

Avocado Kiwi Smoothie

Avocado Kiwi Smoothie is smooth and creamy with a strong avocado flavor and just a hint of tangy kiwi. The cucumber and yogurt is added for health benefits and to also thicken the smoothie into a really nice consistency. A great smoothie to start your day with! 

Avocado Kiwi Smoothie

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• Author: Amber
• Total Time: 5 minutes
• Yield: 4 Servings 1x

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Avocado Kiwi Smoothie is made with fresh avocado, cucumber, kiwis and plain yogurt for a healthy breakfast or lunch that isn’t too sweet. 

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Ingredients

• 1 avocado (Pit removed and peeled)
• 4 kiwis (peeled)
• 1 cucumber (peeled)
• 2 cups plain yogurt
• 1 cup ice
• 1 Tablespoon honey (optional )

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Instructions

1. Wash and peel all the fruit. Rough chop them and add to blender. 
2. Add plain yogurt and ice. You can add honey if you want a sweetener. 
3. Blend until smooth and creamy. 

• Prep Time: 5 minutes
• Category: Smoothie

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Sargento Shredded Cheese

Sargento has some new cheese cuts available at Meijer. Sargento Shreds​® Reserve Series includes a 14 month aged Parmesan, 6 month aged Gouda, an Italian blend, and 18 month aged Cheddar. All these Sargento cheeses are aged, adding more intense flavor to any dish with that extra punch of cheese. Everything is just a little better with one of these delicious Sargento Shredded Cheese varieties. 

Tips & Tricks

Ripe Avocado

These tips and tricks can help determine if your avocado is ready to eat! Be aware that avocados have a small window of that perfect ripeness, so ripe today may mean overripe tomorrow. 

Color

A dull, dark brown-purplish color is an indication that your avocado is ripe. Bright green is an indication it is not quite there yet. I typically buy my avocados with a vibrant green tint so they will be ripe in a couple days when I plan to eat them. Note that this color rule doesn’t always apply and all three tips of picking the best avocado should be used. 

Feel

Rock hard avocados are not yet ripe while mushy are overripe. You want something in between. The avocado should be firm but have a little give when gently squeezed. 

Flick The Stem

Flicking the stem off the avocado is, in my opinion, the best way to determine the ripeness of an avocado. By removing the little stem attached to the fruit, you get to see the color your avocado is. You want to see a beautiful green color once that stem is removed. Brown is an indication that the avocado is overripe. 

How to Make Perfect Scrambled Eggs

Scrambled eggs should be light, moist, and creamy, seasoned with minimal seasoning of salt and pepper. Sargento Shredded Cheese adds richness and texture. 

Non-stick 

Cook with a non-stick skillet. This makes cooking and clean up easy peasy. Butter also helps the eggs not to stick and adds flavor. Let the butter melt completely, then add the egg. Then, use a spatula to turn the egg. 

Low Heat

A low to medium-low heat is just right. Cooking on a high temperature can burn the eggs or cook them too quickly. 

Whisk It Good

Use a whisk to beat the eggs in a small bowl before cooking. Beat the eggs until yolk and whites are fully combined and there is consistency.    

Cook Time

Even on a low heat, scrambled eggs only take about a minute to cook. The eggs should look slightly runny when removed from the heat because they will continue to cook. Over-cooked eggs can taste rubbery and dry oppose to creamy and soft. 

Avocado Breakfast Boats

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• Author: Amber
• Total Time: 10 minutes
• Yield: 4 servings 1x

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Avocado Breakfast Boats are a beautiful, yet quick meal made with fresh avocado, scrambled eggs, crispy pieces of bacon, diced tomato and Sargento Shreds​® Reserve Series 18 month aged Cheddar. 

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Ingredients

• 3-4 Tablespoons Sargento Shreds​® Reserve Series (18 month aged Cheddar)
• 2 Avocados
• 2 slices Bacon (diced)
• 4 Eggs (large)
• 1 Tomato (diced)
• 1 Tablespoon Butter
• Salt
• Pepper
• Parsley (optional garnish)

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Instructions

1. Wash outside of the avocados. Cut the avocados in half and dispose of the pit. Scoop out a little bit of the avocado with a spoon and dice the part you removed. Place to the side. The section with the shell will be your avocado boat.
2. Wash and chop the tomato. Place to the side. 
3. Dice the bacon. Cook bacon pieces on a medium-high heat in a non-stick pan for 3 minutes or until at your desired crispness. 
4. Remove bacon from and place on a paper towel. Place to the side while you cook the eggs. Wipe the non stick pan out clean with a paper towel to remove bacon grease.
5. Place the pan back on stove on a low-medium heat. Add 1 Tablespoon butter . 
6. Beat your eggs in a small bowl with a pinch of salt and pepper. Add eggs pan once the butter has melted. Use a spatula to mix the eggs until they become silky and slightly runny. This should take about one minute. Remove from heat and add 2 Tablespoons Sargento Shreds​® Reserve Series 18 month aged Cheddar and the crispy bacon pieces. Mix together and spoon into the avocado boats. 
7. Add a little more salt and pepper, a pinch more Sargento Shreds​® Reserve Series 18 month aged Cheddar, the diced tomato and avocado, any leftover bacon crumbles all on top. 
8. Serve with a sprinkle of fresh parsley. 

• Prep Time: 6 minutes
• Cook Time: 4 minutes
• Category: Breakfast

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Mexican Hot Dogs are made with Ricos Gourmet Nacho cheddar cheese sauce, fresh Pico de Gallo and avocado all loaded on a grilled bratwurst and nestled in a soft bun.

A few weeks back, I made a really delicious family recipe for Cheesy Taco Pasta and the nacho cheese love isn’t stopping there. The baseball season officially begins March 29th and I am feeling the inspiration! I couldn’t think of a food more baseball than a hot dog but of course, we had to put a little twist on it with these Mexican Hot Dogs.

I feel as though the beginning of baseball season is the true sign that spring is here and after this incredibly long winter, I am more than ready for it. Nothing sounds better at the moment than some grilled food, a cold beverage and just sitting back to watch a bit of baseball. Bring it on!

Mexican Hot Dogs with Nacho Cheese

Mexican Hot Dogs with Nacho Cheese are a great baseball game day food because they are simple, really tasty and don’t really need to abide by a strict recipe. You just need to visit your local Walmart to grab some soft buns, your favorite bratwurst or beef franks, a fresh Pico de Gallo, avocado and the Ricos Nacho cheddar cheese sauce to make this hot dog complete. A few minutes of prep to heat up the Ricos Cheese Sauce, dice some produce and grill up those hot dogs and you are all set to watch the game.

Mexican Hot Dogs with Nacho Cheese

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• Author: Amber
• Total Time: 19 minutes
• Yield: 6 1x

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Mexican Hot Dogs are made with Ricos Gourmet Nacho cheddar cheese sauce, fresh Pico de Gallo and avocado all loaded on a grilled bratwurst and soft bun.

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Ingredients

1. 15 ounce can Ricos Gourmet Nacho cheddar cheese sauce
2. 6 hot dog buns
3. 6 Bratwurst (any type of sausage/beef frank your family loves will work)
4. Pico de Gallo
5. 1 avocado

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Instructions

1. Prep the Pico de Gallo.
2. Dice the avocado.
3. Let your grill heat up and toss the Bratwurst on. Cook on a medium heat according to package directions which is typically 10-12 minutes or 15-20 minutes.
4. While the hot dogs are grilling, heat your Ricos Gourmet Nacho cheddar cheese sauce on the stovetop on a medium heat for 10 minutes stirring often.
5. Assemble your hot dogs with a layer of Ricos Gourmet Nacho cheddar cheese sauce, a spoonful of Pico de Gallo and a few avocado slices.

• Prep Time: 7
• Cook Time: 12
• Category: Dinner
• Method: Grill

Ricos Cheese varities can be found at a store near you! Ricos is trans Fat FREE and made with no hydrogenated oils. Plus, preparation is a cinch with heat and serve instructions. Ricos offer the perfect line of cheese sauces for entertaining, game day, barbeques, birthdays and even concession stands to save time and money. Look for the Ricos  Condensed Cheddar Cheese has 50% more product when mixed correctly for feeding a crowd.

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