Ham and Veggie Bake

Serves 4

• 2 TBS butter
• 1/2 medium onion, diced
• 1 large carrot, peeled & diced
• 1 C yellow sweet corn
• 2 C steamed broccoli florets
• 4 oz. deli ham, diced
• 1 can condensed cream of chicken soup
• salt & pepper, to taste
• 2 pinches ground thyme
• 1 C long grain white rice
• 2 C water
• 1 C cheddar cheese, shredded

Preheat oven to 350 degrees. Lightly grease baking dish (9x13) and set aside.

Place large pot, over medium heat and melt butter. Saute onions, carrot, corn, and ham 5-7 minutes or until veggies start to soften. 

Stir in broccoli and cream of chicken soup. 
Once soup starts to melt into the veggies, add in cheese, seasonings, rice and water. 
Stir to incorporate and remove any lumps. 

Pour entire mixture into prepared baking dish.
 Bake 40 minutes or until rice is completely cooked and no liquid remains. 

Mexican Rice

*Serves 4-6

1 C of long grain white rice
2 C of low-sodium chicken broth
1 TBS of olive oil
1 small yellow onion, diced
4 cloves of garlic, finely minced
1/4 C of tomato paste
1 TBS of lime juice, from about 1 lime
1/2 C of freshly chopped cilantro
2 tsp cumin
Salt to taste

In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer until rice is cooked (20-30 minutes).

While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.

Fried Rice

*Serves 4-6

2 C white rice, cooked
1/4 C soy sauce
1/2 C carrots, cooked
1/2 C peas, cooked
3 eggs, whisked
cooking spray
salt and pepper to taste

Steam the carrots and peas.

In a large skillet on meduim/high heat, use cooking spray to butter the skillet. Once the skillet is hot, stir in the whisked eggs until cooked. Add soy sauce and mix well. Add vegetables, salt and pepper while stirring constantly to be sure the rice doesn't burn. Once rice looks golden, it is done!

Hawaiian Haystack

*8 - 10 servings

2 C chicken

2 cans cream of chicken soup

4 C cooked rice

1 can chow mien noodles

chopped peppers

1 can pineapple chunks

4 green onions, chopped

1 C grated cheddar cheese

Combine chicken and soup. Simmer until heated through. On individual serving plates, layer all ingredients.