Rice Bowl Formula

Rice bowls are one of my favorite ways to use up leftovers. I have talked about it on the podcast. If you have lots of odds and end leftovers in your refrigerator, you can turn it into a family meal. Rice bowls can take on all kinds of flavors. You can make them Asian, Tex-Mex, Mediterranean, and so much more. The key to successful rice bowls is to have a mix of 5 key elements.

1- Rice  Use any kind you like. I have used white, brown, or even other grains  and seeds like quinoa or farro.

2- Protein I use whatever I have left in the refrigerator including sausage or meatballs. If you don’t have enough protein leftover, open a can of beans, tuna, or salmon.

3-Something Fresh You want something fresh like chopped fruit or veggies. I like cucumbers and tomatoes for Mediterranean bowls, or avocado for a Tex-Mex bowl. 

4-Something Crunchy Crunchy items include nuts, croutons, tortilla chips, sunflower seeds, uncooked ramen noodles and tortilla chips. Be creative. 

5-Sauce Sauce is key to making a rice bowl. It ties all the ingredients together. You can use any sauce you like. Pre-made sauces like spaghetti sauce, bottled salad dressing, BBQ sauce all work well. Make a homemade salad dressing or  one of my simple sauces below. It takes very little time and can take a rice bowl to the next level of amazing!

 

Lemon Yogurt Sauce

Lemon Yogurt Sauce

Yield: 1 Tablespoon
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes

This simple yogurt sauce is amazing on rice bowls or as a simple salad dressing.

Ingredients

  • 1 Tablespoon Greek Yogurt (I like whole milk yogurt but you can use nonfat.)
  • 1 teaspoon Fresh Lemon Juice from 1 lemon
  • Pinch of Salt

Instructions

    In a small bowl, mix yogurt, salt and lemon juice. Use as a topping to a rice bowl or your favorite salad.

Notes

I prefer whole milk Greek Yogurt, but nonfat works too.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 139mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 2g

Nutrition information is provided as a courtesy and may not be completely accurate.

Sriracha Mayo

Yield: 1 Tablespoon
Prep Time: 2 minutes
Total Time: 2 minutes

This spicy mayo is perfect for rice bowls or on your favorite sandwich.

Ingredients

  • 1 Tablespoon Mayonnaise
  • 1/4 teaspoon Sriracha

Instructions

  1. In a small bowl mix mayo and sriracha. Serve on top of rice bowls or on your favorite sandwich.

Notes

This is super simple but oh so good! You can adjust the level of heat by adding more or less sriracha.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 6mgSodium: 122mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is provided as a courtesy and may not be completely accurate.

Sour Cream Salsa

Yield: 1 Tablespoon
Prep Time: 2 minutes
Total Time: 2 minutes

This simple sauce is perfect on Tex-Mex rice bowls or as a dip for tortilla chips.

Ingredients

  • 1 Tablespoon Sour Cream
  • 1 Tablespoon Salsa

Instructions

  1. In a small bowl, mix sour cream and salsa. Serve on Tex-Mex rice bowls or as a dip with tortilla chips.

Notes

I like full fat sour cream, but low fat sour cream or Greek Yogurt work well too.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 31Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 124mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is provided as a courtesy and may not be completely accurate.

Easy Croutons

Last week I made crust-less peanut butter and jelly sandwiches. That means I was left with a pile of bread crusts. I am not a fan of wasting food and my favorite thing to make with bread crusts is croutons.

You can make these with any kind of bread. I find it a great way to use up the heels of the bread. (Why does everyone in my family refuse to eat the heel?) I often keep a bag of bread scraps in the freezer an pull them out when I am ready to make croutons. They work great on soups or salads adding a tasty crunch.

Easy Croutons

Easy Croutons

Yield: 4 Cups
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes

Bread cubes are mixed with butter and seasonings and baked in the oven to make crispy and crunchy croutons that are perfect for topping soups or salads.

Ingredients

  • 4 Cups Cubed Bread (1 inch cubes)
  • 4 Tablespoons Unsalted Butter, melted
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon Coarse Sea Salt

Instructions

    Preheat oven to 350 degrees Fahrenheit.
    In a large bowl, mix melted butter, onion powder, garlic powder, Italian seasoning, and salt. Add the bread cubes and stir well. You want to stir this several times to help distribute the butter and seasonings on all the bread cubes.
    Place the seasoned bread on a rimmed baking sheet and spread into an even layer.
    Bake at 350 degrees for 23-28 minutes.
    Remove from oven and serve on top of soups or salads.

    Notes

    You can use any kind of bread including gluten free bread. I often have a mixture of different breads.

    Watch them carefully at the end as they can burn easily.

    Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 53Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 116mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 1g

    Nutrition information is provided as a courtesy and may not be completely accurate.