This recipe for Honey Mustard Skillet Chicken says to serve with white rice. I generally am a brown rice person, though, because I have a rice cooker so it’s not any more convenient to have white rice and the brown has nutrients and fiber that the white rice lacks. Even so, I eat smaller portions, as rice is high in carbohydrates. My physician has suggested I eat fewer foods that have a lot of carbs and that when I do eat them, I should have less of them. Your food choices are, of course, your business.
This is based on a recipe from the Kroger web site. I’m lazy so I use my rice cooker when I can. This works with my Zojirushi rice cooker but yours might be a little different. Mine cooks up to 3 cups of white rice or 2 of brown. The white and porridge cycles are the same for my particular model.
Coconut Rice in the Rice Cooker
- 1 14-oz can coconut milk
- 2 c white rice
- 1/3 c unsweetened coconut flakes
- 1 tsp lime juice
- 1/2 tsp salt
- In a dry skillet over low heat, toast the coconut flakes until golden, about 3 minutes.
- Place everything but water in rice cooker.
- Add water to the 2-cup fill line. Stir with paddle to combine.
- Set to the White or Porridge setting and start. Or use these settings with a timer if you need it later.
Shepherds have a pie with mutton or lamb and veggies and a potato top. The version made with beef and veggies topped with potatoes is usually called “cottage pie” but this is chili topped with corn so it’s what a vaquero or cowboy might eat. In Texas, real chili has no beans in it but may be served with beans as an accompaniment, along with corn bread, and other fixin’s
Cowboy Pie, No Beans
- 3 15-oz cans chili with no beans
- 1 can golden corn kernels, well-drained.
- 1 small onion, chopped
- 1 c cornmeal
- 2.5 c water
- 1 c shredded cheddar or Monterrey Jack cheese (or a combination)
- 1 Tbsp chili powder
- Heat oven to 375.
- Lightly grease a casserole dish.
- Combine chili, corn, and onion; spread in the prepared casserole.
- In a small saucepan, combine water and cornmeal. Bring to a simmer on low heat, then stir for ten minutes; add butter, stir until it melts.
- Spread cornmeal mixture over chili mixture. Sprinkle with cheese, then chili powder.
- Bake uncovered for 25-30 minutes.
This is a fusion stir-fry. It’s got the tastes of tacos but uses cabbage for body. No beans, as my son hates them. I prefer to use the leanest ground beef that I can budget for as that saves having to drain it. I tend to use regular taco seasoning but the mild tomatoes for an in-between heat level. My taste buds grew up in the Dakotas, not Texas. I have a friend who self-describes as having “toddler taste buds” … in that case, you could even do one can of regular diced tomatoes and only one with chiles. Be sure to drain well and cook off the liquid though.
Taco-rific Beef and Cabbage
- 1.5 Tbsp cooking oil
- 2 cloves garlic, minced
- 1 lb ground beef, leaner means you don't have to drain it.
- 1 packet taco seasoning, can be mild for kids
- 2 cans tomatoes with diced green chiles (RoTEL, can be mild for kids), drained of liquid
- 1.5 - 2 c frozen corn kernels
- 1 16 oz bag coleslaw mix (not the kit, just the shreds)
- 3 scallions, sliced thin
- taco sauce and/or hot sauce for drizzling, optional
- Heat oil in large skillet over medium.
- Add garlic, cook until fragrant, about a minute.
- Add beef and brown, breaking it up as you go. Drain off fat if you need to, then add taco seasoning, drained tomatoes, and corn kernels.
- Stir and cook until heated and most of the liquid is cooked off.
- Add coleslaw mix. Cook on medium until the coleslaw is as wited as you like it.
- Remove from heat and top with scallions. Serve. Individuals can drizzle the top with taco sauce or hot sauce at their preference if they’d like.