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California Roll in a Bowl

The Man and I love sushi, but it can be a bit expensive to go out for it everytime I have a craving for it.  And while I do know how to make homemade sushi rolls, it can be a pain.  So I skipped the hassle and just tossed all the ingredients in a bowl.  The sauce could be made by hand if you’d like to, but it’s much easier to use a food processor.  You may like to adjust the amount of wasabi paste in the recipe, depending on how hot you’d like it.  This was a good amount for us, it gave flavor without being too hot for me (I’m not a big fan of wasabi most of the time).

2 cups cooked rice
1/3 cup lite soy sauce
1 teaspoon wasabi
1 oz fat free cream cheese, softened
1 avocado, peeled and pitted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 cup water
8 oz. Fake Crab Meat
1 Cucumber
5 Sheets of Nori (Roasted Seaweed), Cut or Crumbled into Small Pieces

Cook the rice according to the package.
Using a food processer, blend the soy sauce, cream cheese, avocado, ginger, garlic powder, onion powder, and water.
Peel and dice the cucumber and dice the fake crab. Coat with the soy sauce mixture. Mix into the rice.
Let it chill in the fridge for about an hour.
Top with a sheet and crumbled nori, if desired.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 258.1
Total Fat: 7.6 g
Cholesterol: 3.4 mg
Sodium: 950.4 mg
Total Carbs: 37.3 g
Dietary Fiber: 3.9 g
Protein: 8.1 g

California Roll in a Bowl-001

This Recipe was Featured Here:

Too Much Time On My Hands

Sausage Squash Rice Bake

I love butternut squash. I’ve been known to cook one up and eat the whole thing in a day. Oddly enough, despite loving it so much, I actually had to look up whether it was considered a veggie or starch. (In case you guys didn’t know, it’s a veggie.) Unfortunately, The Man isn’t a fan. I think part of it is that squash tends to be more on the sweet side, and he doesn’t like food that’s sweet unless it’s a dessert. By adding some sausage and some spices, it brought the sweet factor down enough that The Man actually really liked it.

12 oz reduced fat pork sausage
1 cup chopped onions
1/4 cup minced garlic
2 tablespoons butter
3 tablespoons flour
1 teaspoon ground cumin
1 1/2 tablespoons chili powder
3 cups milk
3 cups cubed butternut squash
6 cups cooked rice

Preheat the oven to 350 degrees. Line a 9″x13″ baking pan with foil.
Cook the sausage in a large skillet, set aside in a separate container. Add the garlic, onions, and butter to the pan. Once the butter is melted, add the milk, flour, cumin, and chili powder to the pan and stir until there’s no clumps of flour. Add the squash and let it boil until the sauce is thick enough to stick to the spoon.
Put the rice in the foil coated pan, pour the squash mixture over it. Stir until everything is well mixed. Bake for about 30 minutes, or until the squash is tender.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 417.1
Total Fat: 11.3 g
Cholesterol: 9.6 mg
Sodium: 66.5 mg
Total Carbs: 46.8 g
Dietary Fiber: 2.3 g
Protein: 7.6 g

Sausage Squash Rice Bake-001

Attempt One of Slow Cooker Coconut Chicken Curry

I love Thai Chicken Curry and have been attempting to create or find a recipe for it. In Germany it was a little difficult sometimes because it was hard to find the curry paste and curry powder just didn’t quite work. I finally found some here and decided it was time to try to make it, again. Well, it tasted just ok and wasn’t really like the chicken curry I was trying to recreate. I’ll add the recipe on here just because someone else might find it good or it might be a good starting point for a recipe in the future.

1 13.66 oz can lite coconut milk
3 tablespoons red curry paste
2 tablespoons chili powder
2 tablespoons minced garlic
8 oz boneless, skinless chicken breast
1 cup chopped celery
1 medium potato, chopped
1 cup chopped onions
1 cup chopped bell peppers
4 cups cooked rice

Mix the coconut milk, water, curry paste, chili powder, and garlic in a bowl. Put the veggies and chicken in a slow cooker and pour the coconut milk mixture over it. Cook on low for eight hours. Thirty minutes before serving, cut the chicken breast into bite sized chunks or shred it. Serve over rice.

Nutritional Info•Servings Per Recipe: 4
•Amount Per Serving
•Calories: 422.9
•Total Fat: 5.4 g
•Cholesterol: 32.5 mg
•Sodium: 514.7 mg
•Total Carbs: 73.0 g
•Dietary Fiber: 5.4 g
•Protein: 20.6 g

Attempt1 Chicken Curry

Stuffed Pepper Bowl

The husband and I both like stuffed peppers, I just don’t like the fuss that comes with making them. So I thought I’d try to find an easier way to have the flavors from a stuffed pepper in a easier to make form. This is what I came up with. I could see this being great when you have left over rice or you could make twice the amount of rice called for and use the leftovers the next day to make fried rice. I like to add some garlic powder and onion powder to the rice while it’s cooking. It gives it just a little more flavor without extra calories or sodium.


2 cups cooked rice
1/2 pound extra lean ground beef
3 cloves of garlic
1 cup chopped onions
2 red peppers, diced
1 can no sodium diced tomatoes
1 tablespoon basil


In a large pan, cook the ground beef, onions and garlic. Add the red peppers and cook for three minutes or until slightly softened. Add the can of tomatoes, rice and basil. Cook for a few more minutes, until most of the liquid has been cooked off.

Nutritional Info
•Servings Per Recipe: 4
•Amount Per Serving
•Calories: 316.4
•Total Fat: 12.7 g
•Cholesterol: 40.1 mg
•Sodium: 657.9 mg
•Total Carbs: 35.9 g
•Dietary Fiber: 6.5 g
•Protein: 15.3 g

Stuffed Pepper Bowl