Rice Parmesan Cheese Broccoli Tomatoes

Rice Parmesan Cheese Broccoli Tomatoes poppopcooks.com

Rice Parmesan Cheese Broccoli Tomatoes. If you have some leftover rice in the fridge or if you always make more than you need so you will have some hanging out in the freezer or if you like the looks of this recipe and just go ahead and cook up some rice , whatever, This is a real easy and good gluten free carb and veggie combo. You can do it with any additions to the rice YOU want. Just put the stuff that needs more cooking on the outside of the bowl, like we did with the broccoli, so it heats up more than the rest.

Rice Parmesan cheese, Broccoli Tomatoes1 poppopcooks.com

Put the rice in the bowl. Put the broccoli ’round the edge. Make a hole in the middle of the rice and put the tomatoes there. Put the pads of butter on top and sprinkle the grated parmesan all over.

Rice Parmesan Cheese Broccoli Tomatoes2 poppopcooks.com

Zap it in the microwave, Covered, for about 4-5 minutes or in a 350F oven for about 8-10 minutes  or until the tomatoes are hot to the touch.

Rice Parmesan Cheese Broccoli Tomatoes poppopcooks.com

Serve it up. It makes a great side for any meat dish.

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Course Main Dish, Veggie
Prep Time 5-20 minutes
Cook Time 4-10 minutes
Servings
Ingredients
Course Main Dish, Veggie
Prep Time 5-20 minutes
Cook Time 4-10 minutes
Servings
Ingredients
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Instructions
  1. If you have some leftover rice in the fridge or if you always make more than you need so you will have some hanging out in the freezer or if you like the looks of this recipe and just go ahead and cook up some rice , whatever, This is a real easy and good gluten free carb and veggie combo. You can do it with any additions to the rice YOU want. Just put the stuff that needs more cooking on the outside of the bowl, like we did with the broccoli, so it heats up more than the rest.
  2. Put the rice in the bowl. Put the broccoli 'round the edge. Make a hole in the middle of the rice and put the tomatoes there. Put the pads of butter on top and sprinkle the grated parmesan all over.
  3. Zap it in the microwave, Covered, for about 4-5 minutes or in a 350F oven for about 8-10 minutes or until the tomatoes are hot to the touch.
  4. Serve it up. It makes a great side for any meat dish.
    Rice Parmesan Cheese Broccoli Tomatoes poppopcooks.com
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Leftover Rotisserie Chicken Zucchini Parmesan

The finished product!

Is your house like ours in the leftover rotisserie chicken department? There is always some leftover. We scratch our heads wondering what to do with it so it isn’t just leftovers. Tonight’s brainchild was a quicky kinda parmesan with a zucchini we had hanging out in the fridge. We always have Roma tomatoes and 1 or 2 zucchinis in veggie department.

Chicken Zucchini and Tomatoes

1 large zucchini, 2 Roma tomatoes and all the meat plucked off the half eaten chicken. Put a frying pan on medium high with about 2 tbsp. of olive oil. Pre heat the oven to 350F. Cut the ends off the zucchini then in quarters lengthwise then into bite size pieces. Cut the tomatoes in half lengthwise and cut the green stem section off then cut each half in half again and cut crossways into bite size pieces. Pick all the meat off the chicken and cut into the same size pieces as the veggies.

Chicken and zucchini in the pan! Chicken and zucchini in the pan!

Put the chicken and zucchini in the pan and toss very minute or so until the zucchini starts to show signs of getting seared. Add the tomatoes, salt, pepper and some garlic powder. Toss a few times until the tomatoes get hot to the touch.

The finished product!

It took about 8-10 minutes for the cheese to get bubbly. Our Leftover Rotisserie Chicken Zucchini Parmesan turned out real good! We shared a bottle of Malbec and really enjoyed the “leftovers”.

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Put a frying pan on medium high with about 2 tbsp. of olive oil. Pre heat the oven to 350F. Cut the zucchini in quarters lengthwise then into bite size pieces. Cut the tomatoes in half lengthwise and cut the green stem section off then cut each half in half again and cut crossways into bite size pieces. Pick all the meat off the chicken and cut into the same size pieces as the veggies.
  2. Put the chicken and zucchini in the pan and toss very minute or so until the zucchini starts to show signs of getting seared. Add the tomatoes, salt, pepper and some garlic powder, if have some. Toss a few times until the tomatoes get hot to the touch.
  3. Divvy it out to 3 or 4 individual casserole dishes or spread it out in a baking pan just large enough to get it all in one level without any gaps. Cover it with the cheese of your choice. We always have some mozzarella on hand and tonight we also had some provolone. Any cheese that you have on hand would work. Shake some grated parmesan on top and some dried oregano, if you want. Drizzle it with a little olive oil and put them in the oven.
  4. It took about 8-10 minutes for the cheese to get bubbly. Our Leftover Rotisserie Chicken Zucchini Parmesan turned out real good! We shared a bottle of Malbec and really enjoyed the "leftovers".
    The finished product!
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Italian Sausage, Veggies, Tomato Sauce All Together

Poppop's plate

We posted Italian Sausage and Peppers before where you cooked the Italian sausage and the veggies in separate hot pans with no liquid. If you liked that then you will like it this way too. It’s gluten free if you substitute some kind of veggie thing for the pasta. I just couldn’t do that for my plate but we still took care of Gammy with some Spaghetti Squash. Put the biggest frying pan you own on the stove at medium heat with about 2 tbsp. of olive oil.

Cutting up the sausage
Cutting up the sausage

First cut up the sausage in about 3/8 ” slices.

Sausage in the skillet
Sausage in the skillet

Put the sausage slices in the skillet. Turn them as soon as they start to get brown and brown the other side.

Potatoes in the pan!
Add the potatoes

Slice up 2 medium red potatoes or 1 full sized idaho,,whatever. Push the sausage out to the side of the pan and put the potatoes in the middle. Sprinkle with salt and pepper. Cook them until they just start to get brown on the bottom. While they’re cooking, core seed and cut up the red and the green pepper. Cut up a medium size onion in to strips.

Coming together
Add the peppers and the onion

Put the peppers and the onion right in on top add a pinch of dried oregano and toss it all together. Toss and turn it all often.

Here comes the garlic
Here comes the garlic

Chop up 6-8 cloves of garlic. push everything in the pan out to the sides and add the chopped garlic to the bare spot in the middle. Put about 2 tbsp. of water on the garlic so that it will cook a little without getting brown. Give the garlic about a minute then toss everything together.

The tomatoes have arrived
The tomatoes have arrived

Put a pot of lightly salted water on to boil for the pasta. When the pasta water boils add the pasta to it and stir it up. While you are waiting for the water to boil add 3-4 cups of marinara sauce or 3-4 roma tomatoes chopped up or a 28 oz can of crushed tomatoes. Whichever you choose you can’t go wrong. Don’t worry about it. Let it all simmer until the potatoes and peppers are as soft as YOU want them, 6- 8 minutes more. Don’t forget to toss it all pretty regularly. For Gammy’s gluten free dish she choose Spaghetti Squash the we had leftover in the freezer so I nuked some of that.

Gammy's gluten free plate
Gammy’s gluten free plate
Poppop's plate
Poppop’s plate

Enjoy! Some chianti sure goes good with this.

 

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Instructions
  1. Put the biggest frying pan you own on the stove at medium heat with about 2 tbsp. of olive oil. First cut up the sausage in about 3/8 " slices.Put the sausage slices in the skillet. Turn them as soon as they start to get brown and brown the other side.
  2. Slice up 2 medium red potatoes or 1 full sized idaho,,whatever. Push the sausage out to the side of the pan and put the potatoes in the middle. Sprinkle with salt and pepper. Cook them until they just start to get brown on the bottom. While they're cooking, core seed and cut up the red and the green pepper. Cut up a medium size onion in to stripsPut the peppers and the onion right in on top add a pinch of dried oregano and toss it all together. Toss and turn it all often.
  3. Chop up 6-8 cloves of garlic. push everything in the pan out to the sides and add the chopped garlic to the bare spot in the middle. Put about 2 tbsp. of water on the garlic so that it will cook a little without getting brown. Give the garlic about a minute then toss everything together.
  4. Put a pot of lightly salted water on to boil for the pasta. When the pasta water boils add the pasta to it and stir it up. While you are waiting for the water to boil add 3-4 cups of marinara sauce or 3-4 roma tomatoes chopped up or a 28 oz can of crushed tomatoes. Whichever you choose you can't go wrong. Don't worry about it. Let it all simmer until the potatoes and peppers are as soft as YOU want them, 6- 8 minutes more. Don't forget to toss it all pretty regularly. For Gammy's gluten free dish she choose Spaghetti Squash that we had leftover in the freezer so I nuked some of that.
  5. Enjoy! Some chianti sure goes good with this.
    Gammy's gluten free plate
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Beef Fajita Quesadillas

Quesadillas are good with just about any kind of stuffing. Meat, cheese, veggies or all of the above. The most popular seem to be Chicken Fajita or Beef Fajita Quesadillas. You are going to see it done beef fajita style because we have some skirt steak left over from the Arrachera that we had last night.

IMG_2459Slice the skirt steak then cut the slices in half lengthwise .

IMG_2462Put a frying pan on the stove a medium high with a tbsp. of olive oil. Slice the onions and the peppers. Chop the garlic and put the veggies and the meat in the pan. Mix it up and mix it again every minute or so until it is done. Traditionally it is cooked until it just begins to get crispy, but, you cook it as much as you want.

IMG_2464Put  the biggest frying pan that you have on the stove at medium heat. put as many tortillas as will fit on to warm up. Spoon some of the meat and veggies on each tortilla. Spread some Pico de Gallo on top then spread some shredded cheese on top. Put another tortilla on it and heat them up for about 3 minutes a side, or crispier if you like.

IMG_2465Serve up your Beef Fajita Quesadillas! With a dab of sour cream, Pico de Gallo and Guacamole. Don’t forget some good Mexican beer and/or Tequila.

 

 

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Seared beef, onions and peppers served between two corn tortillas for gluten free or the larger flour tortillas.
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Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
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Instructions
  1. Slice the skirt steak then cut the slices in half lengthwise . Put a frying pan on the stove a medium high with a tbsp. of olive oil. Slice the onions and the peppers. Chop the garlic and put the veggies and the meat in the pan. Mix it up and mix it again every minute or so until it is done. Traditionally it is cooked until it just begins to get crispy, but, you cook it as much as you want.
  2. Put the biggest frying pan that you have on the stove at medium heat. put as many tortillas as will fit on to warm up. Spoon some of the meat and veggies on each tortilla. Spread some Pico de Gallo on top then spread some shreaded cheese on top. Put another tortilla on it and heat them up for about 3 minutes a side, or crispier if you like.
  3. Serve it up! With a dab of sour cream, Pico de Gallo and guacamole. Oh yeah. Don't forget some good Mexican beer and/or Tequila.
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