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  • Katherine Sims

Pre-made Rice & Beans



One of the best ways to beat convenience snacking or takeout is to batch cook

basics. When we cook rice or beans or even potatoes, we make a larger batch than we need for that meal and refrigerate or freeze the excess. Later that week, or month if frozen, we can make a quick, healthy, and filling meal in no time. You can toss together salads, rice bowls, soups, or even a quick bean dip.


Salad:

  • Southwest with chicken or beef, beans, rice, corn, tomatoes, salsa, sour cream, and guacamole.

  • Oriental with chicken, rice, shredded cabbage, shredded carrots, sugar snap peas, mandarin orange, and an oriental dressing.

Rice bowls

  • Fried rice with dice carrots, peas, green onion, soy sauce or coconut aminos, scrambled egg.

  • Hawaiian with grilled vegetables, pineapple, chicken, shrimp, or fish, and teriyaki sauce.

  • Mexican with beans, rice, bell peppers, tomatoes, salsa, sour cream, guacamole.

Soups

  • Vegetable soup

  • Vegetable beef soup

  • Chicken and rice soup

  • Just about any broth based soup


Having basics like rice and beans precooked and ready for use will cut down on using your 20% sometimes foods for convenience rather than design.



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