Easy Dirty Rice and Beans

Hey you guys!

Here is my recipe for Dirty Rice and Beans (non-spicy).

This is super quick to cook, under 10 minutes once all the chopping is done AND you can tailor the amounts of everything to suit your own families tastes.

Now about the amounts: I have to cook enough to feed 6 people, all grownups except one. So it is going to make quite a bit. Don’t fret! Cut the recipe in half if you want OR better yet, go on and cook it up as I do and freeze the leftovers for another day. It freezes up just fine!

We also have some very picky taste buds in our house so this is very light with the seasoning. Don’t be ashamed to give ‘er a taste test after its been simmering a few minutes. Turn it up if you need to!

The Ingredients

• 2 pouches of boil in the bag rice ( I use family size minute rice)
• 2 beef sausages
• 2 cans dark red kidney beans
• 1 small can diced tomatoes, drained
• 3 stalks celery (chopped)
• 1/2 large onion (chopped)
• 1 bell pepper (chopped)
• 1 tsp cumin
• 2 tsp garlic salt
• 1 tbsp chives
• 2 tsp chili powder
• 1 tsp salt
• pepper (couple of shakes)
• red pepper flakes (a shake or two)

 

Prep

Get out two large pots. You need one for boiling rice and a big one for mixing the goodies in.  Go on and fill one with water and get it on HIGH to boil, and while that is heating up drag out all your ingredients.

Slide the rice pouches in to boil, and set the timer as directed on your box. You can even use left over rice, or make the rice earlier in the day so its good to go.

Chop your veggies and the sausages and drop them into the pot. Add all the other ingredients. Mix well, cover with lid and bring to a boil.

Once it starts to boil, turn it down to simmer, give it a stir and stick the lid back on it. It will make juice as it heats up, and that is fine. That will soak up into your rice in a minute anyway!

When the rice is ready, drain it and open the pouches. Put the rice into your simmer pot, mix it all up and stick your lid back on there. Bring it back to a boil, then set it back to simmer. 

Let it simmer with the lid on for about 5 -  10 minutes, to let the juices get sucked into the rice. That way every bite will have flavor.

That’s it! Wasn’t that easy?

Serving variations:

I like mine served on a heaping bed of baby spinach! Jesse likes his with cheddar cheese. Harm just eats the rice and sausage out of hers, so someone gets extra veggies added to their plate in our house. LOL

For the leftovers:

This is great for lunch the next day! Kind of like a meatloaf does – the flavor gets better the longer it sets.

This freezes well. I don’t have any leftovers now that I have tweaked the recipe enough to suit our family, but the first few times I made it we did. I did freeze it a couple of times and it reheated well. I was worried the rice would get mooshy, but it was fine.

The leftovers are great recooked into stuffed bell peppers! Just add some tomato sauce and cheddar to the mix, throw it in some peppers and bake them suckers right up. *nomnomnom*

Meal Plan Monday – Sept 17 - 23rd

I know, I know… Long time no post.  I KNOW!  OK!  Gosh….  *blink. blink blink*

I’m really hoping to get back into the habit of posting. I swear I am.  Life is crazy, seems more often than not, now a days – and blogging my grocery plans have just not been very high on my priority list.  HOWEVER…  I need to start blogging them again because, it seems, when I don’t blog them…I am less likely to stick to the plan!

So my menu for this week…

 

MONDAY

• Lasagna
• Salad
• garlic toast

 

TUESDAY

• Baked Honey Mustard Chicken
• Steamed Cauliflower  Carrots in Garlic Butter & Dill Sauce
• Green beans (or salad)
• Rolls

 

WEDNESDAY (Kids Night 1 – Sis Cooks)

• Corn Dogs
• tator chips

 

THURSDAY (Kids Night 2 – Bran Cooks)

• Burgers
• Fries

 

FRIDAY (Mr C’s choice)

• Southern Fried Steak (recipe here)
• homestyle mashed potatoes
• beans
• salad
• cornbread

 

SATURDAY (Lazy Day)

• BLTs

 

SUNDAY

• FEND FOR YOURSELF NIGHT

 

Do you plan your weeks cooking ahead of time?  I do.  On Sunday morning I sit down in my office and I plan out what we are going to eat all week.

Meal planning for me, really, is pretty easy.  My Mr. works a weird shift at work that rotates so he is only home for dinner a few nights per week.  Those nights I try to cook a NICE meal with the trimmings.  I mean, he works hard and he deserves it.

On the nights Mr. C isn’t home, I still cook, but those meals are more KID FRIENDLY.  Anything to lessen the amount of whining I have to listen to – WORKS.  lol…

Once I have my “loose” menu made (because lets be honest here…sometimes I just don’t feel like making what’s on the list!), I head upstairs to check the pantry and fridge and make out my grocery list for the week.

Mr C likes to go shopping at like 3am when there is NO ONE in their right (or wrong) mind at Wal-Mart.  Since he is used to being up all night anyway, and I hate to go to Wal-Mart this works for us.  Plus, he seems to spend a lot less when he goes shopping with my list – than we do when I go shopping with my list. LOL!

So what’s on my menu for this week?

MEAL PLAN MONDAY – June 28 – July 6

Happy Vacation Day! haha…

So, we’re still on vacation – until Monday, and even though I promised Mr C I would not be on the computer the entire time… not blogging is KILLING ME!!!!!!!!!!!!!!!!!!!!

We’ve been so busy the last 2 weeks we hadn’t even gone to the store until yesterday!  I sat down yesterday afternoon and planned out what I wanted to cook and then hit the pantry to see what we needed to make it happen.  We needed a lot.  Our pantry was seriously on the low side.  Anyhoo, here’s what I will be cooking for the rest of vacation and for next week.

THURSDAY (June 28)

• Roast, potatoes, carrots (crock pot)
• Mac N Cheese
• Salad
• Rolls

FRIDAY

• Bar B Que (left over roast meat)
• Chips

SATURDAY

• Soup (left over roast veggies and broth)
• Grilled Cheese

SUNDAY

• Southern fried steak n gravy
• mashed potatoes
• beans
• cornbread

*My Granny used to make this a lot when I was little, so I messaged my Dad and got the recipe.  I’ve never cooked tenderized round steak before, hope it turns out.

MONDAY  (Brand’s night to cook)

• Spaghetti w/ meat sauce
• salad
• garlic toast

TUESDAY (Harm’s night to cook)*I am sick of burgers, will be having "faux fry" instead

• Burgers
• fries

WEDNESDAY

• Oven Fried Chicken
• Mac N Cheese
• Mashed Potatoes
• Corn on the Cob
• Dinner Rolls

THURSDAY (Breakfast for dinner night)

• scrambled eggs
• biscuits
• sausage gravy

FRIDAY

• Pizza

SATURDAY

• To Be Determined

Do you plan your weeks cooking ahead of time?  I do.  On Sunday morning I sit down in my office and I plan out what we are going to eat all week.

Meal planning for me, really, is pretty easy.  My Mr. works a weird shift at work that rotates so he is only home for dinner a few nights per week.  Those nights I try to cook a NICE meal with the trimmings.  I mean, he works hard and he deserves it.

On the nights Mr. C isn’t home, I still cook, but those meals are more KID FRIENDLY.  Anything to lessen the amount of whining I have to listen to – WORKS.  lol…

Once I have my “loose” menu made (because lets be honest here…sometimes I just don’t feel like making what’s on the list!), I head upstairs to check the pantry and fridge and make out my grocery list for the week.

Mr C likes to go shopping at like 3am when there is NO ONE in their right (or wrong) mind at Wal-Mart.  Since he is used to being up all night anyway, and I hate to go to Wal-Mart this works for us.  Plus, he seems to spend a lot less when he goes shopping with my list – than we do when I go shopping with my list. LOL!

So what’s on my menu for this week?

Candied Sweet Potatoes

• 2 cans (16oz) Sweet Potatoes in Heavy Syrup
  
• 1/2 cup light brown sugar (firmly packed)
  
• 2 tbsp butter
  
• 1/2 tsp orange rind
  
• 1/4 tsp grated cinnamon
  

Drain potatoes and reserve at least 1/4 cup of the syrup.

In deep skillet – mix brown sugar, butter, rind, cinnamon, and syrup.  Heat to boil.  Reduce heat and simmer until thickened (shouldn’t take more than a minute).   Dump in the sweet potatoes and cook until heated through, stirring and tossing constantly to get the potatoes coated in the glaze.

Chicken Pot Pie

• 4 cups chicken (cooked, chopped)
• 1 cup celery (chopped)
• 1/2 cup butter
• 2 cup chicken broth
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp parsley
• 1 cup onion (chopped)
• 1 cup carrots (sliced)
• 1/2 cup flour (all purpose)
• 1 cup milk
• 1 can sweet peas (undrained)
• pastry for 9 inch pie shell

In a large skillet – sauté onion, celery, and carrots in the butter for at least 10 minutes.  Add the flour and stir well.  Cook 1 minute, stirring constantly.  In a large bowl combine the broth and milk, and then gradually add to the vegetables in the skillet.  Cook on medium heat, stirring constantly until thick and bubbly. (Like making gravy)  Stir in the salt, pepper, and parsley.  Add the peas and chopped chicken.  Mix well, and then dump into a 2 qt casserole dish (or 10 inch DEEP pie shell).  Top with the pie pastry.  Cut slits in the top for venting and bake at 400 (f) for about 40 minutes.  Makes 1 large “pie” or 2 smaller 9 inch pies. 

Easy Cheeseburger Macaroni

• 1 pound ground beef
• 2.5 cups cold water
• 1/3 cup catsup
• 2 tsp onion powder
• 1 tsp prepared mustard
• 2 cups macaroni noodles, uncooked
• 3/4 lb Velveeta (cubed)
• 1 bunch green onion (chopped)

In a large deep skillet, brown the beef and drain.

Stir in the water, catsup, onion powder, and mustard.  Bring this to a high boil, and add the noodles.  Cover and reduce heat to medium and let simmer for 8-10 minutes.   Remove lid and add Velveeta.  Stir until melted and mixed.  Remove from heat.   Stir in the chopped green onion.

Serves great with side salad!

Cheddar n Beef Goulash

• 1 can cut green beans, drained
• 1.5 tbsp butter
• 1.5 lbs ground beef
• 1/2 cup chopped onion
• 1 tbsp flour
• 1/2 tsp seasoned salt
• 1/2 tsp salt
• 1/4 tsp lemon pepper
• 2 can sliced mushrooms
• 1 15oz can tomato sauce
• 8 oz NO YOLK noodles, cooked
• 1 cup shredded cheddar

Preheat oven to 350(f)

In a skillet melt butter, and brown beef.  Add onion and cook until tender.  Blend in the flour and seasonings until well mixed.  Stir in mushrooms and tomato sauce.  Mix well and simmer for at least 5 minutes.  Add noodles and green beans.  Mix well. 

Pour into greased (buttered) casserole dish and sprinkle with cheese.  Bake at 350 for 30-40 minutes or until bubbly and lightly browned.

source: from Nana’s recipe box

EZ Chicken and Broccoli Stir Fry

• 1 tbsp olive oil
• 2 cups diced cooked chicken (I just boil it)
• 2 cups broccoli
• 1 (8 oz) package of fresh mushrooms
• 4 green onions, chopped
• 1 garlic clove (minced)
• 1/4 tsp ground ginger
• 1 tbsp soy sauce
• 1 (12oz) package of NO YOLK egg noodles, uncooked

In a deep skillet or wok, heat the oil and then add: chicken, broccoli, mushrooms, onion, garlic, and ginger.  Stir often.  Cook until heated thru and broccoli goes tender crisp and bright green.  Add soy sauce.  Continue to cook about 5 minutes, meanwhile – make the noodles as directed on package, and drain.

To serve: place some noodles on serving dish and top with the chicken mixture. 

makes 4-6 servings.

source: clipping from Nana’s recipe box

*Mushrooms make me sick, so I usually leave them out.  I have never eaten this WITH the mushrooms in it, but Mr C loves it either way so I am sure are worth adding.

Country herb Roasted Chicken

• abt 2.5 lb boneless skinless chicken breast
• 1 package Lipton Savory Herb with Garlic Soup Mix
• 2 tbsp water
• 2 tbsp olive oil

PREP:  Combine all ingredients except chicken in a freezer bag.  Use your finger “smashing” the bag until it’s all mixed up.  Then add the chicken and refrigerate for about an hour.

Preheat oven to 375(f)

Place chicken in a 13x9 baking dish.  Brush with the remaining mix left in the bag.  Bake 45 minutes, uncovered – or until chicken is no longer “pink”.

Makes 4 servings.

**TIP:
Don’t have to use a brush!  I just use scissors and nick off on corner of the freezer bag, and then use it like an icing bag and “ice” on the rest of the mix.  Then you just toss the empty bag in the trash.  No mess, no extra clean up!  Yep, I am exactly THAT lazy.  =D

source: clipping from Nana’s recipe box.

Saucy Steak Skillet

• 1 lb beef (boneless round steak), cut into serving sized pieces
• 1/4 cup all purpose flour
• 1 tbsp vegetable oil
• 1 onion, chopped (abt a cup)
• 1 can (16 oz) whole potatoes, drained (reserve liquid)
• 1/4 cup catsup
• 1 tbsp Worcestershire sauce
• 2 tsp bell pepper flakes
• 1 tsp instant beef bouillon
• 1 tsp salt
• 1/2 tsp dried marjoram leaves
• 1/4 tsp pepper
• 1 package (10 oz) frozen Italian green beans
• 1 jar (2 oz) sliced pimiento, drained

Coat steak and then tenderize by beating with a meat mallet.  Brown beef in oil in at least a 10 inch skillet.  When meat starts to brown, scoot it over and dump in the onions.  Cook until onions are clear and tender, and then drain oil.  Add some water to the potato liquid until it equals 1 cup of fluid and then mix the liquid and catsup into the pan with the onions and the meat.  Add Worcestershire, pepper flakes, bouillon, salt, marjoram, and pepper.  Heat to boiling, and then lower.  Cover and simmer until the beef is tender. abt 1.5 hours.

Meanwhile, rinse frozen beans.  After the meat is tender, add the beans pimentos and potatoes.  Heat to boil again, and then reduce heat to simmer and cover with lid.  Let simmer until beans are tender crisp.  10-15 minutes.

Serve hot.

**I am not a big meat fan, and I especially hate steak, and steak type food.  I love this however.  It is very yum, and the meat comes out so tender you barely have to chew.

Makes 4 servings +

 

source: Clipping from Nana’s recipe box

Chicken Casserole

• 2 cups cornflakes (then slightly crushed, should make about 1 cup)
• 1/2 cup thinly sliced celery
• 1/2 cup shredded cheddar
• 1/2 cup shredded Swiss
• 1 cup miracle whip
• 3/4 cup milk
• 2 tbsp chopped green onion
• 1 tsp salt
• 1 tsp prepared mustard
• 1/2 tsp pepper
• 1/2 tsp dried basil leaves
• 2 cans chicken (or tuna) drained
• 1 package frozen green beans (thawed), drained
• 1 package elbow macaroni, cooked and drained

Preheat oven to 375(f)

Make the topping:
Mix the cornflakes, cheddar, and half of the Swiss.  Set aside.

Mix remaining ingredients in a 3 quart casserole dish.  Cover and bake 30 minutes.  Remove from oven and sprinkle with topping.  Bake uncovered until hot and cheese is melted, about 10 minutes.

source: clipping from Nana’s recipe box

Home Made Corn Dogs

• 1 cup self rising corn meal
• 1/2 tsp pepper
• 1/2 cup milk
• 1 egg, beaten
• 2 TBS vegetable oil
• 8-10 hot dogs

Combine cornmeal and pepper.  Add milk, egg, and oil, all one at a time mixing well in between each new addition.  Insert a wooden skewer in the end of each hot dog and then coat the dog in the cornmeal mixture.  Fry 2-3 dogs at a time in a deep fryer at ATLEAST 375(f) until golden brown.  Remove from heat and drain on paper towel before serving.

 

source: Clipping from Nana’s box

Sloppy Joe Pizza

• 1 lb ground chuck
• 3/4 cup frozen corn, defrosted
• 3/4 cup barbeque sauce (or 3/4 a can of sloppyjoe/manwich)
• 1/2 cup sliced green onions
• 1.2 tsp salt
• 1 large Italian bread shell or pizza crust
• 1 1/2 cups shredded Colby Jack cheese

Heat oven to 425.

In a large skillet, brown beef and drain.  Stir in corn, barbeque, onions, and salt.  Heat through stirring occasionally.  Place shell on baking sheet.  Spoon beef mixture on shell and then top with the cheese.  Bake 12 – 15 minutes or until cheese is melted and pizza like bubbly.   Cut and serve hot.

I know this recipe sounds odd, but it really tastes like a sloppy joe, or maybe a leftover meatloaf sandwich…  Its GOOD.

 

source: Clipping from Nana’s box

Penna with Sausage and Red Bell Pepper Sauce

This recipe is quick and easy, but tastes and looks like you spent ALL DAY in the kitchen!

• 1 package of sausage (I use Johnsonville Italian Sausage) – deskinned
• 1 red bell pepper – deseeded and chopped
• 1 green bell pepper – deseeded and chopped
• 1 large tomato – chopped
• 1 onion (yellow or white) – chopped
• 1 1-lb box of penne pasta
• 1 jar of traditional spaghetti sauce
• olive oil – as needed
• dried basil
• garlic salt (I use Garlic  Salt with Parsley)
• 1/4 cup grated or shredded parmesan

In a large pot, fix penne as suggested on package.

Meanwhile, in a DEEP skillet put about a teaspoon of olive oil and heat on med/high.  Sprinkle with a little garlic and basil.  Add in the meat from inside the sausage casings and allow to brown. 

Once the sausage is almost all the way brown, drain off most of the “fat”.  Return meat to skillet and add in: bells, onion, abt a half tablespoon of dried basil. 

Sprinkle with garlic and simmer until the veggies brighten (tender crisp).  Once the veggies have peaked, add in diced tomatoes.  Simmer 3-4 minutes stirring occasionally.  Sprinkle with Parmesan.

 

You can actually serve this as is, which is AMAZING as an appetizer with toasted asiago or bagguetts!
OR
you can make it more saucy for the MAIN COURSE by adding a jar of plain spaghetti sauce. 

Great served with garlic toast and a salad!

This recipe makes enough to feed a family of 4 with enough leftovers for another night.  Freeze up the leftover sauce for an easy night of pasta later down the road!

Chicken Broccoli fettuccini alfredo

1/4 cup Zesty Italian Dressing
1 box fettuccine, uncooked (or penne)
3 cups fresh broccoli
1 to 2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 1/2 cups milk
1 package Philadelphia® Cream Cheese
1/2 cup Kraft® Grated Parmesan Cheese
1 tsp. dried basil leaves
4 tsp flour

Heat dressing in large nonstick skillet.  Add the chicken and cook until cooked through and no longer pink (abt. 5 minutes)  Be sure to be stirring occasionally. 

Stir in milk and flour.  Mix well, then stir in cream cheese, Parmesan cheese and basil.

Let it come to a boil, making sure to stir so it doesn't stick. Make sure to mix it well!

While the chicken is cooking – do the pasta as directed on package, adding broccoli to the boiling water for the last couple of minutes.  I usually put it in when I feel like I should check the noodles the first time.  You know, you know they wont be ready YET but you still check em to just make sure… thats when I put in the broccoli.

Drain pasta mixture, and stir the chicken mixture into the pot with the noodles.

*Sometimes the sauce gets thick enough I don’t need to add flour.  I think it just depends on how much fluid the chicken puts out while cooking.  So you’ll just have to play it by eye on whether you need the flour or not…  If your sauce looks CRAZY thin when your chicken is no longer pink, stir in a tiny bit of flour…

 

Southern Tuna Patties

If you’ve ever been to any state that considers itself a southern state, then you have no doubt had a fried patty of some sort.  This recipe is very versatile and works great with Gator, Salmon, and even Tuna!   Our entire family loves Tuna Patties!

This recipe is for a family of 4 so you’ll have to work it out for your peeps.  :)

• 3-4 cans of Tuna (packed in water.  Drained)
• 1 eggs
• 2 tbsp milk
• 1/2 cup grated parmesan
• 1/2 – 1 cup bread crumbs  (this depends on how wet your tuna is!)
• Dill Weed
• Pinch garlic
• 2 pinches parsley flakes
• pinch of pepper

Preheat some oil in a pan.  I usually use Vegetable Oil, but have used Olive Oil before. 

Mix all  ingredients until you get a firm enough mix to hold a patty shape.

Fry patties until golden. Flip and brown the other side. 

Once both sides are golden, remove from oil and drain on a paper towel.

EZ Sausage and Tator Bake

This is one of my families favorite meals, and it’s SUPER easy!  One of the few meals my ENTIRE family enjoy.

• 2 Beef Sausages
• 1 Onion
• Potatoes (peeled and cut up, abt 6-7 med, enough to fill pan)
• seasoning  - OPTIONAL

Preheat oven to 400 degrees.    In a 9 x 13 cake pan,  put a layer of potatoes.  Slice up sausages and layer them on the potatoes, slice onion and layer on sausages, fill pan with remainder of potatoes.  Sprinkle with salt, pepper, or Seasoned Salt if you like.  The juices from the sausage will seep into the potatoes seasoning them, so you really do not need to add ANY seasonings if you don’t want to.  Drizzle with abt a tablespoon of water.  Cover with foil, and bake for abt an hour (just until tators are tender)  Be careful to not over cook because the potatoes will turn to moosh.

Yummy Red Beaners and Rice

• 30 oz can of Red beans (do not drain)
• 1 1/2 cups rice (cooked)
• 4 tablespoons butter
• 1 teaspoon white pepper
• 1/4 teaspoon paprika
• pinch of cayenne
• pinch of garlic powder

In a saucepan, heat the beans over medium heat.  Add everything except the rice, when it begins to boil start to mash the mix.  (Don’t mash it all though, you want some BEANERS in your rice! ) Cook for about 20-25 minutes until it look like a lumpy beany paste.  Mix in the rice and serve hot.

EZ Hashbrown Casserole

• 2 lbs. frozen hash browns
• 1 can cream of chicken soup
• 1 pt. sour cream
• 1/2 cup melted butter     
• 1/2 cup onion (diced)
• 2 cups shredded cheddar
• 1 tsp. salt 
  
• 1/4 tsp. pepper

topping:

• 2 cups crushed cornflakes
• 1/4 cup melted butter

Preheat oven to 350.

Set the hash browns out to thaw.  In a large bowl mix the soup, sour cream, onion, cheddar, salt and pepper.  Put the hash browns and mix in a casserole dish.  Sauté cornflakes in butter and sprinkle this on top of the  casserole.  Cover and bake for 40 minutes at 350 degrees.

Autumn Chops

• 6  pork chops (about 1/2 inch thick)
• 1  onion (sliced)
• 1  squash (cut into 6 rings and seeded)
• 2  apples (cut into wedges)
• 2  tablespoons  honey
• 2  tablespoons  butter
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  salt
• 1/8  teaspoon  pepper
• 2  tablespoons  water

Preheat oven to 375º.

Spread the squash out in ungreased rectangular baking dish.

In a skillet melt abt a tablespoon of the butter.  Cook the chops until just brown on the outside.  Once cooked, put the pork on top of squash and then sprinkle with the spices.  Layer the onion on top of the pork; and then the apple. Mix together the honey and water and then pour top. Dot the mess with the last bit of the butter.

Cover with foil and bake about an hour or until pork is no longer pink in the middle and squash n apples are tender.