Marvelous Recipes

This easy, attractive, meatless dish is perfect for those times when you need to throw a dinner together quickly. Serve with a tossed salad for a complete meal.

1 red bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
2 teaspoons unsalted stick margarine
1 celery stalk, diced
1 onion, chopped
1 cup quick-cooking brown rice
1 cup low-sodium mixed vegetable juice
1 cup drained rinsed canned chickpeas
1/4 cup minced fresh parsley
Dash cayenne pepper
1/3 cup shredded part-skim mozzarella cheese

1. Place the bell pepper halves, cut-side up, in a 2-quart microwaveable casserole; add 2 tablespoons water. Microwave, covered, on High until softened, 4 minutes; invert the peppers and drain.

2. Meanwhile, in a large nonstick saucepan, melt the margarine. Add the celery and onion; cook, stirring as needed, until softened, about 5 minutes.

3. Add the rice and vegetable juice; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until the rice is tender, about 8 minutes. Stir in the chickpeas, parsley and cayenne; cook, stirring as needed, until heated through, about 2 minutes.

4. Divide the rice mixture evenly among the pepper halves; sprinkle evenly with the cheese. Return the peppers to the casserole; microwave, covered, on High until the cheese is melted, 4 minutes. Makes 2 servings.

Per Serving: 494 calories, 12 g total fat, 3 g saturated fat, 12 mg cholesterol, 231 mg sodium, 81 g total carbohydrate, 9 g dietary fiber, 21 g protein, 241 mg calcium.

Serving Provides: 2 breads, 2 fruit/vegetables, 3 protein/milks, 1 fat.

Points Per Serving: 9

Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook. Recipe is credited to Carolyn Webb, Ontario Canada.

Tender chicken in a delightful sauce served over hot cooked rice. A marvelously easy and delicious dinner!

2 tablespoons butter or margarine
1 pound boneless, skinless chicken breasts, cubed
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons honey
1 tablespoon Dijon-style mustard
1/2 teaspoon thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked rice

In a heavy skillet, over medium heat, melt the butter. Add the cubed chicken, chopped onion and garlic; cook until the meat is no longer pink.

Stir in the remaining ingredients, except the rice; cover and cook over medium heat for 10 to 12 minutes, stirring occasionally. Serve over hot cooked rice. Makes 4 servings.

A really quick and easy dinner filled with tender vegetables and flavorful rice! Also makes a great side dish to compliment your favorite meat entrée.

1 (14-1/2 oz) can vegetable broth
2 tablespoons butter or margarine
1 (6.2 oz) package fast-cooking long grain and wild rice mix
1 (16 oz) package frozen California blend vegetables
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet over high heat, bring broth and butter or margarine to a boil. Stir in the rice with seasoning packet, vegetables, salt and pepper; blend well.

Return to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until rice and vegetables are tender.  Makes 4 to 6 servings.

Plump raisins and creamy rice; a delightful breakfast or dessert combination!

4-3/4 cups milk
2/3 cup long grain white rice
1/3 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
1/3 cup raisins
2 teaspoons vanilla
2 egg yolks

In a large saucepan, combine 4 cups of the milk, rice, sugar, butter or margarine and cinnamon. Simmer over Low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour. Remove from heat; stir in raisins and vanilla.

Pour 3/4 cup milk into a small saucepan; bring to a simmer. Whisk egg yolks in small bowl to blend; gradually whisk the hot milk into the beaten egg yolks. Return mixture to the saucepan; stir over medium heat about 2 minutes. DO NOT boil. Stir egg mixture into rice mix.

Transfer to a large non-metal dish; cover and chill in refrigerator. May be eaten hot, if preferred. Store left-overs, covered, in the refrigerator. Makes 6 servings.

Bake up a batch of these delicious crisp cookies for the Cookie Monsters in your family. Watch how quickly they “gobble” them up!

1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups quick-cooking oats
2 cups crisp rice cereal
1 cup flaked coconut
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans

1. In a large bowl, cream together the butter or margarine, sugar and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

2. In a small bowl, combine flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. Stir in the oats, cereal, coconut, chocolate chips and walnuts. Blend well.

3. Drop by heaping tablespoonfuls (3 inches apart), onto lightly greased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Transfer to cooling racks. Makes 4 dozen.

Mexican food lovers everywhere will enjoy this spicy casserole. It’s quick to fix but long on flavor with just the right amount of spice and a little crunch for added taste appeal.

1 pound lean ground beef
1 (16 oz.) jar thick and chunky salsa*
8 (6 inch) corn tortillas
1 (16 oz.) can refried beans
2 cups shredded Mexican blend cheese
1 (15 oz.) can Spanish rice
1-1/4 cups coarsely crushed tortilla chips**

1. Preheat oven to 350 degrees F. In a 10 inch skillet over medium-high heat, cook ground beef until thoroughly cooked, stirring often, for about 5 to 7 minutes; drain and return to skillet. Stir in 1 cup of the salsa and heat 2 minutes or until hot.

2. Place 4 (6 inch) tortillas in bottom of a 2 quart baking dish sprayed with cooking spray, overlapping to fit. In a medium bowl, combine refried beans and remaining salsa. Spoon evenly over the tortillas.

3. Top with 1/2 the meat mixture and 1 cup of the cheese. Layer 4 more tortillas over the cheese and spread Spanish rice evenly over tortillas. Top with the remaining meat mixture and 1 cup of cheese. Spread crushed tortillas on top.

4. Bake 30 to 40 minutes or until hot in the center and bubbling along the sides. Makes 6 servings,

* You decide the amount of “heat” you desire by choosing mild, medium or hot salsa.

** The broken chips in the bottom of the bag are perfect for using in this recipe as they are already coarsely crushed.