How To make Low Fat Three Bean And Wild Rice Casserole
Ingredients
1
tablespoon
margarine
4
each
carrots, 1/4 inch slices
1
each
onion, thinly sliced
10
oz
mushrooms, 1/4-inch slices
10 3/4
oz
cream of mushroom soup, lowfat
3 1/4
cup
water
6
oz
wild rice
15 1/4
oz
red kidney beans, cooked
16
oz
great northern beans, cooked OR white kidney beans
15
oz
pinto beans, cooked
1/2
teaspoon
black pepper, coarsely ground
Directions:
In 12 inch skillet over medium heat, in hot margarine, cook carrots, onion, mushrooms, and salt until vegetables are golden brown. In 2 quart saucepan over medium heat, heat condensed cream of mushroom soup and water to boiling. In deep 2 1/2 quart casserole, stir carrot mixture, hot soup mixture, and wild rice. Cover and bake in 400 degree oven for 1 hour. Rinse and drain kidney beans and great northern beans. Stir kidney beans, great northern beans, lima beans and pepper into casserole; cover and bake 20 minutes longer or until hot. Stir before serving.
Yields 9 servings.
Per Serving 1 Cup Calories 260 Fat 2 grams
How To make Low Fat Three Bean And Wild Rice Casserole's Videos
Budget Friendly, Easy, Family Friendly Recipes That Are The Best You'll Ever Taste
Today on Meals with Maria, I'm sharing budget-friendly and easy recipes that are the best you'll ever taste. Among other recipes, I'll be cooking up a delicious cheeseburger mac.
This cheeseburger mac recipe is perfect for dinner. It's packed with flavor and easy to make, so you'll have it ready in no time at all! Plus, it's perfect for any budget, so you can enjoy a delicious and hearty meal without breaking the bank.
2022 Marathon:
Recipes:
Chicken Marsala:
Garlic Butter Chicken Thighs:
chicken and dumplings
Ramen Noodles Stir Fry:
Garlic butter Rice:
Cheeseburger Skillet:
3 bean salad:
1drained can cut green beans
1 drained can wax beans
1 drained can kidney beans
1/4 cup sugar
1/2 cup white wine vinegar
1/2 cup salad oil
1 tsp dry tarragon
1/2 tsp dried basil
2 tbs minced parsley
1 medium onion chopped
- combine al ingredients and shill overnight.
Crispy Baked Cornflake Chicken:
Turkey Burgers:
1/2 medium onion
1 lb ground turkey
1 tbsp Worcestershire sauce
2 tbs ketchup
3/4 tsp salt
Fresh pepper to taste
4 hamburger buns
1 tbsp oil
Grate the onion. Plan in a bowl with ground turkey, Worcestershire sauce, ketchup, salt and pepper. Use a fork to mix well. Shape into 4 patties.
Heat the oil in a nonstick pan over medium high heat. Cook the patties 5 minutes on each side. Serve on buns with cheese and condiments of your choice VOILA!
Sourdough Discard Hamburger Buns:
Chicken Tinga Flatbread with Lime Cream Recipe:
Parmesan Ranch Pan Rolls:
BBQ Chicken Sliders:
Poor man’s meal:
Greek Chickpea Salad:
Chicken Sandwich:
Wet Dredge;
100 ML buttermilk
2 tbs pickle juice
1tbs hot sauce
1tsp salt
1tsp white pepper
1tsp garlic powder
1tsp onion powder
1tsp cayenne
2tsp smoked paprika
1tsp chicken powder
Flour:
50g flour
50g cornflour
1tbs hot sauce
1tsp salt
1tsp white pepper
1tsp garlic powder
1tsp onion powder
1tsp cayenne
2tsp smoked paprika
1tsp chicken powder
10g butter
2tbs mayo
1 clove of grated garlic
Squeeze of lemon
Handful parsley
Hot honey
2tbsp honey
2 tbsp hot sauce
Debone bone in skin on chicken thighs.
Dredge in we then dry. Cook in hot oil for 3/4 mins each side.
Serve on a toasted bun with lettuce, and two sauces.
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1960's Minute Rice Casserole
It's quick, easy and very tasty.
Here's the recipe:
1 pound lean ground beef
1 small can tomato sauce (8 ounce can)
1 medium onion, chopped
1 green bell pepper, chopped
1 cup Minute rice
1 cup of water
Salt and pepper to taste
Bake at 350 degrees for 45 minutes
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This Healthy Green Bean Casserole is the perfect way to reduce calories this holiday season!
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Here's the recipe:
Healthier Green Bean Casserole
¼ C. Reduced Fat Shredded Cheddar Cheese
9.52 oz. Green Beans, You can use Frozen
5.5 oz. White Button Mushrooms sliced
4 Tbsp. Reduced Fat Sour Cream
1 Tsp. Fresh Minced Garlic
3 Tbsp. Non Fat Plain Greek Yogurt
2 Tbsp. Grated Parmesan Cheese Cooking Spray
Preheat oven to 350 Microwave green beans according to package directions and let them cool. In a lightly greased skillet at medium heat cook the mushrooms and garlic until tender or brownish (about 3-5 minutes) once cooked let them cool. Meanwhile, combine Greek yogurt and light sour cream in a small bowl. Toss gently the cooled vegetables with the mixture until evenly coated. Add the cheddar cheese and toss again until well combined. Spread veggies into a lightly greased baking dish, top with parmesan cheese and bake until topping is golden brown (30-35 minutes). Enjoy!
Oven Baked Chicken and Rice| One Pan Dinner
Oven Baked Chicken and Rice| One Pan Dinner
The rice in this recipe is very delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavor base!
Ingredients
7 chicken thighs
1 tsp thyme
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
1 tbsp. Tony Chachere's creole seasoning
1 dry parsley
1 tsp paprika
2 cups chopped onion and bell peppers
2 garlic cloves
2 cups jasmine rice
2 cups low sodium chicken broth
2 tbsps. olive oil
salt and pepper to taste
Best Ever Baked Chicken Drumsticks Step by Step
Easy Baked Chicken Recipe | Roasted Chicken Legs
How to bake chicken thighs
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How To Make Chicken & Rice | Easy One Pot Recipes #MrMakeItHappen
Congrats! We made it thru the Holidays! Now it's time to get back into our routine. Here's a quick and easy weeknight dinner recipe that could also be used for Meal Prep for the week! Let's #MakeItHappen
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Shopping List:
2-3 lbs Bone-in Skin On Chicken Thighs
Avocado Oil
1 Onion
1 Red and Green Bell Pepper
3 cloves of garlic
1.5 tsps dried oregano (or italian seasoning)
2 cups long grain white rice (sub cauliflower rice for keto)
4 cups chicken broth/stock
1 tbsp better than bouillon chicken base
salt, pepper, garlic, onion powder, cayenne
smoked paprika, adobo
Fresh chopped parsley
Fresh thyme
2 tbsps butter
Directions:
Season chicken generously on all sides and prep veggies. Heat skillet over medium heat, add avocado oil, and sear chicken for 1-2 minutes per side or until skin is golden brown. Remove chicken and add butter and veggies. Cook veggies until they begin to get tender and then add chicken base. Add rice and mix to combine. Toast rice for 2-3 minutes. Deglaze with white wine or chicken stock. Bring to a simmer and then add chicken broth. Bring back to a simmer and add chicken. (Add thyme here) Cover with a lid and reduce heat to a gentle simmer for 20-25 minutes or until chicken is fully cooked and rice is done. Season to taste and garnish with parsley.
Low Fat Vegan No Oil Rice Balls aka Meatless Meatballs
From the cook book Chloe's Vegan Italian Kitchen. This is a HIGH FAT vegan cookbook. I was quite disappointed with the amount of oil and nuts and processed fats that are used in her book.
No worries though, I modified every single recipe in her book to make them low fat. I even messaged her about it. My overall opinion of the book is good, very nice recipes that have easy to find ingredients. Down side VERY HIGH FAT!
Thanks for watching!