I have been trying to find ways to use the 1% milk that has been coming with the snack kits from the library. I ran across this recipe and thought I would give it a try. I had never cooked rice in milk before, just water and chicken broth. It came out fantastic! Like we really loved it. I used the 1% milk and then used a half cup of shredded cheddar cheese instead of parmesan since I had some that I got on sale.
Did you know you can freeze shredded cheese?!? I did not know this, but a friend clued me in that you can throw those bags of shredded cheese straight into the freezer and then use it however you want. This is a game changer for me! The Kroger a couple of towns over puts bags of cheese on sale every so often and usually the limit is 5. I don't usually get all 5 thinking we wouldn't (or shouldn't) use it all up in time, but throwing them into the freezer is super easy and will mean I can take real advantage of a good sale. I am a little embarrassed that I did not know this before, and after trying it, I can attest that it works like a charm. You are never too old to learn something new!
Creamy Garlic Rice
Ingredients
- 4 tablespoons butter or margarine
- 1 teaspoon garlic powder
- 1 cup uncooked long grain rice
- 1 cup milk
- 1 cup water, you can also use chicken broth or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup finely grated Parmesan cheese or whatever cheese you have on hand
- 4 cups fresh baby spinach, optional
- 1 teaspoon dried parsley, divided
Instructions
- Set a medium-sized saucepan over medium heat and melt the butter.
- Add rice and stir around to evenly coat with the melted butter.
- Stir in milk, water, garlic powder, salt, and pepper; bring mixture to a boil.
- Cover and reduce heat to low; cook for 20 minutes, stirring occasionally.
- Remove cover and stir in Parmesan cheese, baby spinach, and 1/2 teaspoon parsley.
- Remove from heat; cover and let stand 3 minutes.
- Garnish with remaining parsley and serve. Here is our plan for this week. We picked up the library snacks again and took advantage of a good sale on ground beef, potatoes and shredded cheese
Monday-
- Breakfast- Leftover Pancakes, apple sauce
- Lunch- Kids eat at school, us- Sandwiches, crackers, apple
- Dinner- Chicken nuggets, Creamy garlic rice, peas
Tuesday-
- Breakfast- Oatmeal, egg
- Lunch- Kids eat at school, us-Homemade microwave burritos, carrots and celery
- Dinner- Cheesy White Bean and Tomato Bake, mashed potatoes, corn
Wednesday-
- Breakfast- Peanut butter toast, applesauce
- Lunch- Kids eat at school, us- Leftovers
- Dinner- Fake jambalaya, green beans
Thursday-
- Breakfast- Oatmeal, egg
- Lunch- Kids eat at school, us- Ramen, baby carrots, crackers
- Dinner- Potato soup, fried bologna sandwiches
Friday-
- Breakfast- Peanut butter toast, applesauce
- Lunch- Kids eat at school, us- sandwiches, crackers, apple
- Dinner- Pizzadillas (made like quesadillas but with spaghetti sauce, mozzarella cheese and pepperoni), carrots and celery and ranch dressing
Saturday-
- Brunch- Breakfast Pizza, toast, cooked apples
- Dinner- Vegetable soup using up the open can of spaghetti sauce with ground beef, biscuits
Sunday-
- Brunch- Pancakes, eggs
- Dinner- Soft tacos with the meat mixed with cooked lentils, rice and refried beans
How is your menu planning going? Have you found a rhythm that works for you?~Sarah - Breakfast- Leftover Pancakes, apple sauce
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