Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

October 2011 Chewin’ the News

2011, Chewin' the News Comments Off

Oct 292011

A Week “Out” of the Kitchen with Carol

Hello everyone! Are you enjoying autumn? I am. This is my favorite time of the year. I enjoy the weather, the leaves changing color, the fresh apple harvest, and I love baking! But one thing I enjoy the most each autumn is my wedding anniversary. This year my husband and I celebrated our 25th anniversary! We had a great time.

For our anniversary dinner, we ate at the Raglan Road. It’s an Irish Pub featuring recipes from Master Chef, Kevin Dundon. The food and live entertainment is wonderful! I had “Pie in the Sky” which is a chicken and wild mushroom pot pie. It was very good but our favorite part of the meal was dessert. We had Bread and Butter Pudding. It’s a bread pudding served with butterscotch sauce and custard sauce. It was so rich and delicious. I can’t wait to try to make this recipe at home for Christmas. What a wonderful memory!

Another fun find on our trip was a Chocolate Peanut Butter Cupcake. It’s a chocolate cupcake with a peanut butter filling and frosting and then covered with large chocolate curls. It’s so big and the perfect size to share.

Fall Cooking Day

I just had a mini cooking session to fill the freezer for the fall. We’re trying to use some of the older food we still have in the freezer but I just can’t resist adding some of our favorite cold weather comfort foods such as Macaroni and Cheese and Lasagna Rollups!

I needed to restock our favorite lunch recipes. Bow Tie Soup (from the Freezer Lunches to Go ebook) is fun – especially when you make it with mini farfalle. I enjoy cooking with the mini pastas. Ziti and penne are fun too. I also made the healthier version of Loaded Baked Potato Soup. My son loves this soup (but he prefers it without the green onions)!

Loaded Baked Potato Soup

I made a recipe of Italian Roast Beef Sandwiches (from the Big Book of Freezer Cooking). When I make this recipe, I flash freeze it in muffin tins to make individual servings. Once it’s frozen, place the bottom of the tin in a sink of hot water for 5 to 10 seconds. This will loosen the meat so you can “pop” them out and place them in a freezer bag. It’s so convenient! You can also do this with Sloppy Joes and Shredded Chicken Sandwiches.

Italian Roast Beef Sandwiches

I made 2 recipes of Tara’s Mac and Cheese (from the Member’s area).

HINT: When freezing pasta recipes, I like to freeze the cooked pasta separate from the sauce. This helps to prevent the pasta from soaking up the sauce while in the freezer.

Tara’s Mac and Cheese

I also made Apple Butter, three meals of Fajitas, Slow Cooker Chicken Chili, Lasagna Rollups, Beef Stew, and Chocolate Chip Cheesecake Muffins. Not too bad for a days’ work!

: Garlic Lime Chicken

: Crock Pot Beef Stew

: Slow Cooker Chicken Chili

: Chocolate Chip Cheesecake Muffins

Another recipe I’d like to mention is the Chicken Enchilada recipe from the Slow Cooker Freezer Favorites ebook. You should try this recipe! The chicken filling is wonderful. I usually just freeze the chicken filling without making the enchiladas so I can use the filling in other recipes such as Chicken Tacos or Chicken Fajita Salad. It’s very versatile. I recently made enchiladas using La Tortilla Factory 100 calorie high fiber wraps and Gringo Enchilada Sauce from the Big Book of Freezer Cooking. They were the best!

Closing Comments from Carol

Enjoy the recipes! Are you getting ready to make your favorite Autumn recipes?

Do you have any recipes that you would like to share? I’d love to try and share them with everyone. You can post your recipes on the 30 Day Gourmet Facebook® fan page or click here to send me an email. Or do you have any other topics that you would like me to cover? Click here to send me an email. I enjoy hearing from you!

Have fun in your kitchen!

Carol

Spicy Apple Butter

Low Fat, Low Sodium, Recipes, Snacks and Desserts, Under 350 Calories Comments Off

Oct 292011

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This is a great recipe to have on hand for apple season! It is so easy to make since your slow cooker does most of the work for you.

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Recipes	1	2	3	4	5	6
Servings	32	64	96	120	160	192
Ingredients
Apples	4 lbs.	8 lbs.	12 lbs.	16 lbs.	20 lbs.	24 lbs.
Apple cider	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Cinnamon	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Ground cloves	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Allspice	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.

Assembly Directions:
Peel, core and slice apples. Place apples and cider in a slow cooker and cook on high for 6 to 10 hours or until the apples can be mashed with a potato masher. Add the sugar, cinnamon, cloves and allspice. Cook for 1 hour longer. You may want to leave the lid off to cook off some of the liquid.

Freezing Directions:
Allow to cool slightly. Ladle the apple butter into freezer containers. Seal, label, and freeze.

Serving Directions:
Thaw and enjoy!

Notes:
One recipe makes 2 pints or 4 cups of apple butter.
Two recipes will fit in a 5-1/2 or 6 quart slow cooker.

Nutritional Info:
Per Serving: 59 Calories; trace Fat (3.0% calories from fat); trace Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.
Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates.

Chocolate Chip Cheesecake Muffins

Breads and Breakfast, Recipes, Under 350 Calories Comments Off

Oct 292011

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What could be better than a chocolate muffin with chocolate chips and a cheesecake layer!

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Recipes	1	2	3	4	5	6
Servings	12	24	36	48	60	72
Ingredients
Reduced fat cream cheese	4 oz.	8 oz.	12 oz.	16 oz.	20 oz.	24 oz.
Sugar	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Egg yolk	1	2	3	4	5	6
Flour	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Sugar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Cocoa Powder	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Baking powder	2 t.	1 T. +1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Salt	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Semi-sweet chocolate chips	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Egg white	1	2	3	4	5	6
Egg	1	2	3	4	5	6
Milk	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Oil	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.

Assembly Directions:
Note: One recipe requires 2 eggs. When separating the yolk for the cheesecake filling, make sure you save the remaining egg white for the muffin batter.

Preheat oven to 375 degrees. Grease 12 standard sized muffin cups or line them with paper baking cups. Using a mixer, beat the cream cheese, sugar and egg yolk on medium speed until blended. In a separate bowl combine flour, sugar, cocoa powder, baking powder, salt, and chocolate chips. Stir until blended. Add egg white, egg, skim milk, and oil. Stir just until moistened.

Pour half of the muffin mixture into the prepared muffin cups. Using a teaspoon, make a small well in the batter of each of the muffin cups. Using a teaspoon, quickly spoon about 1-1/2 teaspoons of the cheesecake mixture into the wells. Spoon the remaining batter into the muffin cups. Bake for 20 minutes or until the tops of the muffins are dry. Remove from the oven. Allow to cool.

Freezing Directions:
Place muffins in a freezer container or bag. Seal, label and freeze.

Serving Directions:
Thaw and enjoy!

Nutritional Info:
Per Serving: 240 Calories; 12g Fat (44.1% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 180mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.

Shredded Chicken Sandwiches

Low Fat, Poultry, Recipes, Soups & Sandwiches, Under 350 Calories, Under 350 Calories 2 Responses »

Aug 302011

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I have been testing recipes for Shredded Chicken Sandwiches this summer. This is such a convenient recipe to pack for lunch. If your family has access to a microwave at lunch time, try freezing this recipe in single serving containers. This also works well for other sandwiches such as Shredded Roast Beef, Country Pulled Pork, or Sloppy Joe Sandwich Filling.

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Recipes	1	2	3	4	5	6
Servings	8	16	24	32	40	48
Ingredients
Olive oil	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Boneless, skinless chicken breast	4	8	12	16	20	24
Chopped onion	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Cream of chicken soup	11 oz.	22 oz.	33 oz.	44 oz.	55 oz.	66 oz.
Chicken broth	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Reduced sodium soy sauce	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Worcestershire sauce	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
On Hand Ingredients
Hamburger buns	8	16	24	32	40	48

Assembly Directions:

Heat oil in skillet over medium-high heat. Brown chicken for 5 minutes on each side. Place in bottom of slow cooker. Place onion in skillet and cook until translucent. Add soup, chicken broth, soy sauce, and Worcestershire sauce to skillet. Still until combined. Pour over chicken in slow cooker. Cover and cook on low for 6 to 8 hours or until chicken is tender and shreds easily. Shred chicken with a fork.

Freezing Directions:
Cool. Place chicken in meal sized containers or freezer bags. Seal, label and freeze.

Serving Directions:
Thaw in refrigerator. Reheat in the microwave or on stove top. Spoon onto buns and serve.

Nutritional Info:
Per Serving: 239 Calories; 7g Fat (25.2% calories from fat); 21g Protein; 24g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 698mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.

August 2011 Chewin’ the News

2011, Chewin' the News Comments Off

Aug 302011

A Week in the Kitchen with Carol

Hello everyone! It’s hard to believe that it is almost September! The summer has flown by so fast. My focus this month has been to fill the freezer with food for lunches. Packing lunches is a real money saver for my family so I know that it is definitely worth the effort. With a little planning I can pack a delicious and nutritious lunch with minimal effort. Every week I purchase baby carrots, celery, cucumbers, bananas, apples, mandarin oranges, and other seasonal fresh fruits and vegetables to serve as side dishes for lunch.

I keep a “snack box” that has individual servings of snack items that I just grab and place in the lunch box. I also keep some snacks in the freezer such as Zucchini Carrot Muffins, Breakfast Cookies (from the Big Book of Freezer Cooking), and Chewy Granola Bars. A new recipe we have tried this fall is Cranberry Popcorn Bars. It’s a combination of a granola bar and a popcorn ball. We love the mix of texture and flavors.

The bulk of the recipes I made during my last cooking day were main dishes for lunch. I specifically set aside one shelf in our refrigerator freezer for lunches. Here are some of the recipes that I made this month.

Italian Meatball Soup

I love soup for lunch. One of my favorite recipes from the 30 Day Gourmet web site is Italian Meatball Soup. I usually make my own meatballs for this recipe. Sprinkle a little freshly shredded Parmesan cheese on top. Yum!

Loaded Baked Potato Soup

Another family favorite is Loaded Baked Potato Soup. I make the lighter version with two percent reduced fat cheddar cheese, reduced fat sour cream, and turkey bacon. It’s great! I also like to make Bowtie Soup (mini bowties are fun!), Wedding Soup, and Beef Stew.

Shredded Chicken Sandwiches

So what are your favorite lunch time recipes that you freeze?

Closing Comments from Carol

Enjoy the recipes! Are you getting ready to make your favorite Autumn recipes? I am ready for the apple season to begin. I can’t wait until the Honey Crisp apples are back in the stores.

I also enjoy baking and making fresh bread. It was great turning on the oven for the first time in months! I made Zucchini Carrot Cake and Zucchini Carrot Muffins. I also tried out a recipe for Ciabatta Bread. It’s fun to make your own!

Have fun in your kitchen!

Carol

Cranberry Popcorn Bars

Low Fat, Low Sodium, Recipes, Snacks and Desserts, Under 350 Calories Comments Off

Aug 302011

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This recipe is a combination of a granola bar and a popcorn ball. We love the mix of texture and flavors.

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Advantage Cooking owners click here to download this recipe.

Recipes	1	2	3	4	5	6
Servings	24	48	72	96	120	144
Ingredients
Popped popcorn	8 C.	16 C.	24 C.	32 C.	40 C.	48 C.
Old fashioned oats	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Dried cranberries	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Dry roasted peanuts	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Brown sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Honey or corn syrup	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Cinnamon	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.

Assembly Directions:
Preheat oven to 300 degrees. Spray a 9×13 pan with cooking spray. Pour popped popcorn into pan. Top with oats, cranberries, and peanuts.

Combine brown sugar, honey (or corn syrup), and cinnamon in a medium saucepan. Cook on medium-high heat for 6 minutes, stirring occasionally, or until mixture comes to a full boil and the brown sugar is dissolved. Pour syrup over popcorn mixture. Stir until the popcorn mixture is evenly coated.

Bake for 10 minutes. Remove mixture from oven and stir to redistribute the syrup. Bake for an additional 10 minutes. Remove from oven. Lightly press the mixture into the pan. Cool for 2 hours. Cut into bars.

Freezing Directions:
Place bars in snack sized bags and then place in a freezer bag or container. Seal, label, and freeze.

Serving Directions:
Thaw and enjoy!

Nutritional Info:
Per Serving: 145 Calories; 4g Fat (21.0% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 70mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fat; 1-1/2 Other Carbohydrates.

Ciabatta Bread

Breads and Breakfast, Carol's Test Kitchen Comments Off

Aug 152011

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Here’s the recipe that I tried the first time I made Ciabatta bread.

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For Biga:
1/8 t. active dry yeast
2 T. warm water
1/3 C. room temperature water
1 C. flour

For Bread:
1/2 t. active dry yeast
2 T. warm milk (not boiling)
2/3 C. room temperature water
1 T. olive oil
2 C. flour
1/2 t. Italian seasoning or minced fresh rosemary (optional)
1 t. salt

Directions:
Make biga: Stir together warm water and yeast. Let stand 5 minutes or until yeast dissolves. Transfer yeast mixture to a large mixing bowl. Add room temperature water and flour. Stir for 4 minutes with a wooden spoon. Cover bowl with plastic wrap. Let stand at cool room temp at least 12 hours and up to 1 day.

Make bread: Stir together yeast and milk in small bowl. Let stand 5 minutes or until yeast dissolves. In bowl of an electric mixer with dough hook, blend together milk/yeast mixture, biga, water, oil, flour and optional seasoning (if using) at low speed until flour is moistened. Beat on medium for 3 minutes. Add salt and beat for 4 more minutes. Scrape dough into an oiled bowl and cover with plastic wrap. Let stand at room temperature until doubled or about 1 1/2 hours. Dough will be VERY sticky and full of bubbles. Cut two pieces of parchment paper large enough to line a baking sheet. Place parchment paper on baking sheets and flour well. Turn dough out onto a well-floured surface and cut in half. Transfer each half to the parchment paper and form irregular ovals 9 inches long. Dip fingers in flour and dimple loaves. Dust tops with flour. Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled. At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425 degrees. Transfer 1 loaf, along with parchment paper, onto stone and bake for 15 to 20 minutes or until they just begin to brown. Remove to cooling racks and repeat with second loaf.

July 2011 Chewin’ the News

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Jul 282011

A Week in the Kitchen with Carol

Hello everyone! I hope you have been having a wonderful summer! It has been so hot this summer. Cooking on the grill is a great way to beat the heat and keep your kitchen cool. I am so thankful that we have our new grill. It’s been great for cooking pizzas, roasting potatoes and corn, grilling veggies (zucchini and asparagus are some of our favorites), and trying new marinades. Here are some pictures of our favorite recipes so far this summer.

We made grilled pizza using the Flatbread Pizza recipe. Our new favorite topping combination – chicken, sweet onions, tomatoes, bacon (used turkey bacon), pizza sauce, cheddar and Mozzarella cheese.

I tried grilling tilapia when I made Tilapia with Mango Salsa from the Big Book of Freezer Cooking. This works great! I have grilled it on a non-stick grill plate and on aluminum foil. Either method works. I also played with several variations of the salsa recipe. If you have a copy of the book try using half mango/half fresh pineapple, cut the chilies in half, add 1/2 cup diced cucumber (with the seeds removed), use orange pepper instead of red, sweet onion instead of purple, and add a teaspoon of sugar. It’s a great variation on the standard mango salsa recipe.

I have a cast iron skillet that we used to take on camping trips. This is perfect for cooking on the grill. I use it to cook Grilled Chicken Parmesan without the aluminum foil packets. You can cook the chicken in the pan in the sauce. It tastes wonderful!

Or I use it to make my one of my signature dishes. It’s grilled chicken and vegetables in a sundried tomato sauce served over penne topped with freshly shredded Parmesan cheese. Yum!

We also tried some new recipes this month. Our local Kroger store had 12 ounce bags of Pollock for 1.00. What a deal! I’ve been testing different recipes and one of them is Cajun Grilled Pollock.

I am always looking for side dishes that are quick and easy to make – something different from your standard plain pasta, potatoes or rice. Homemade rice mixes are a great way to add some variety to your meals. I made Cajun Brown Rice to serve with the Pollock. What an easy to make dish!

What a great array of recipes to cook on the grill! It’s been fun so far. We’ll see what recipes we have for next month.

Announcements

Big Book of Freezer Cooking for the Kindle and Nook

We are pleased to announce that 30 Day Gourmet’s Big Book of Freezer Cooking is now available for the Kindle and the Nook! In this easy-to-use digital edition you can quickly find and bookmark your family’s favorite recipes and add your own notes. You can even check recipes while you shop for groceries through mobile apps such as Nook for iPhone™, Nook for Android™, Kindle for iPhone™, Kindle for Android™, Kindle for Blackberry ™and Kindle for Windows® Phone 7.

Click here for the Kindle version.
Click here for the Nook version.

Cooks’ Corner

We’ve made some enhancements to the Cooks’ Corner message board! Our webmaster, Curtis, added a new way to see the recent activity on the boards. Just go to the Cooks’ Corner Message Board and click on the Recent Topics & Discussions link at the top of the page. You will be taken to a new page with a list of the most recent topics that have been discussed on the boards and the most recent message board postings.

Advantage Cooking Software

We have also released an update to the Advantage Cooking Software. Version 2.1 is now available for download. This is a free upgrade for current users of the software. Just go to the Advantage Cooking Software product page and follow the instructions. If you haven’t purchased the software, there is a trial version available for download.

Several new features have been added to the software for this release. The recipe import function now has a check box to check/uncheck all recipes for an import. This will allow you to quickly import duplicate recipes.

The ingredient import screen now automatically checks the Add As New Ingredient option for all new ingredients. An option to check/uncheck all was added above the new ingredient list.

Closing Comments from Carol

Enjoy the recipes! Are you getting ready for your back to school cooking day?

Have fun in your kitchen!

Carol

Cajun Grilled Fish

Low Fat, Pork and Fish, Recipes, Under 10g Carbs, Under 350 Calories Comments Off

Jul 282011

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This is a basic dry rub for fish. You can adjust the spiciness by changing the amount of cayenne and black pepper.

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Recipes	1	2	3	4	5	6
Servings	4	8	12	16	20	24
Ingredients
Paprika	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Onion powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Garlic powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Cayenne pepper	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Black pepper	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Salt	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Dried thyme	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Pollock fillets	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
On Hand Ingredients
Lemon juice	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.

Assembly Directions:
In a small bowl combine paprika, onion powder, garlic powder, cayenne pepper, black pepper, salt and thyme. One recipe will make about 2-1/2 tablespoons.

If using fresh fish, cut into 4 ounce portions and flash freeze.

Freezing Directions:
Place fish in a freezer bag. Place spice mixture in a small container or snack bag. Attach spices to fish. Seal, label and freeze both bags.

Serving Directions:
Thaw fish and seasoning mix. Drain water from fish and pat dry. Sprinkle seasoning mix evenly on both sides of the fillets.

Grill: Heat grill to medium heat. Spray sheet of aluminum foil with cooking spray. Place fillets on aluminum foil and drizzle with lemon juice. Place on grill racks and cook for 10 to 12 minutes or until fish flakes easily with a fork.

Bake: Preheat oven to 450 degrees. Line a baking sheet with foil. Spray foil with cooking spray. Place fillets on baking sheet and drizzle with lemon juice. Bake for 10 to 12 minutes or until fish flakes easily with a fork.

Nutritional Info:
Per Serving: 107 Calories; 1g Fat (10.1% calories from fat); 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 247mg Sodium.
Exchanges: 2-1/2 Lean Meat.

Cajun Brown Rice

Low Fat, Recipes, Sides and Salads, Under 350 Calories Comments Off

Jul 282011

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Recipes	1	2	3	4	5	6
Servings	6	12	18	24	30	36
Ingredients
Chopped onion	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Chopped red pepper	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Oil	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Chicken bouillon granules	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Chili powder	1-1/2 t.	1 T.	1 T. + 1-1/2 t.	2 T.	2 T. + 1-1/2 t.	3 T.
Dried thyme	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Paprika	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Cayenne pepper	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Instant brown rice	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
On Hand Ingredients
Water	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.

Assembly Directions:
Cook onion and red pepper in oil over medium heat until crisp tender. Remove from heat. Add chicken bouillon granules, chili powder, dried thyme, paprika, cayenne pepper, and instant brown rice. Stir to mix.

One recipe makes about 3-1/2 cup of mix.

Freezing Directions:
Place rice mix in a quart size freezer bag. Seal, label and freeze.

Serving Directions:
Bring water to a rolling boil. Add rice mixture. Allow mixture to come to a full boil. Reduce heat to medium low, cover, and simmer for 5 minutes. Remove from heat and allow to sit covered for 5 more minutes. Fluff rice with a fork and serve.

Nutritional Info:
Per Serving: 195 Calories; 2g Fat (8.3% calories from fat); 4g Protein; 42g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 149mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1/2 Vegetable; 1/2 Fat.

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