Teriyaki Salmon with Sesame Ginger Rice

“Healthy and fancy.”

2 cups uncooked instant rice

6 salmon fillets

1/3 cup reduced-calorie pancake syrup

1/3 cup reduced-sodium teriyaki sauce

4 green onions, thinly sliced

1 tablespoon butter

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1/2 cup reduced fat- sesame ginger salad dressing

1. Cook rice according to package directions. Meanwhile, place salmon fillets in a baking pan coated with cooking spray. Combine syrup and teriyaki sauce; spoon 1/3 cup mixture over fillets.

2. Bake at 400° for 10-15 minutes or until fish flakes easily with a fork, basting frequently with remaining syrup mixture.

3. In a large skillet, saute the onions in butter until tender. Add spinach and cooked rice; saute 2 minutes longer. Stir in dressing; heat through. Serve with salmon.

Ready in 25 minutes. Serves 6.

Chicken and Rice

“So easy! It makes a great stand-by dinner.”

1 family size box Rice a Roni, chicken flavor

2 cans of chicken

1-2 carrots grated

1 cup frozen peas

1. Fix rice according to directions on box.

2. When adding the water to the rice, add chicken, carrots, and peas.

Ready in about 25 minutes. Serves 4-6.

Sweet n’ Spicy Chicken

1 lb boneless, skinless chicken, cut into cubes

2 tablespoons taco seasoning

2 tablespoons oil

11 oz jar chunky salsa

1/2 cup peach or apricot jam

2 cups rice, cooked

1. Place chicken in Ziploc bag; add taco seasoning and toss to coat. In skillet, brown chicken in oil.

2. Combine salsa with jam; stir into skillet and bring to a boil. 

3. Reduce heat, cover and simmer 2-3 minutes or until meat juices run clear. Serve over rice.

Ready in 20 minutes. Serves 4.

Sweet Orange Beef with Rice

Sweet Orange Beef with Rice

3 large navel oranges

1 bunch green onions

3 tablespoons sugar

2 tablespoons cornstarch

3 tablespoons reduced-sodium soy sauce

3 garlic cloves, minced

1 1/2 pounds boneless beef, cut into 1/2 inch cubes

1 tablespoon canola oil

3 cups hot cooked rice

1. Finely grate the peel from two oranges; set aside. Cut thin strips of orange peel from the remaining orange for garnish; set aside. Squeeze juice from all oranges. Cut onions to separate the white and green parts. Thinly slice white parts; cut green parts into 1 inch length for garnish.

2. For sauce, in small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, grated orange peel, and white parts of onions; set aside. 

3. In a large nonstick skillet or wok coated with cooking spray, stir-fry beef in oil until no       longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Service with rice. Garnish with orange peel strips and remaining onions. 

Ready in 40 minutes. Serves 4.