Red Bean Paella

Red Bean Paella On A Plate With Slices Of Lime

Red Bean Paella On A Plate With Slices Of Lime

Leftover Red Bean Paella In 4 Cup Bowls
Leftover Red Bean Paella In 4 Cup Bowls
Red Bean Paella In A Wok
Red Bean Paella In A Wok
Red Bean Paella Chopped Veggies
Red Bean Paella Chopped Veggies
Red Bean Paella Ingredients
Red Bean Paella Ingredients

Red Bean Paella

This is modified from a Paella recipe posted on the McDougall Discussion board by Luvdachiess.

1 medium onion, chopped

¼ cup water

2 cups fat free veggie broth
1 pound asparagus, cut into 2 inch pieces
1 head of broccoli flowerets
1 medium red bell pepper, chopped
2 small yellow squash, chopped
1/4 tsp ground turmeric

½ teaspoon paprika
2 large tomatoes, seeded and chopped 
1 can (15 oz) red beans, drained, rinsed
2 cups frozen green peas, thawed
½ jar mini corn cobs

½ can water chestnuts

2 cups minutes brown rice
1 lime, sliced

Using a large skillet or wok sauté onion in small amount of water for several minutes to soften.  Add 2 cups fat free veggie broth, asparagus, broccoli, red bell pepper, yellow squash.  Bring to a boil, reduce heat and simmer, covered, about 5 minutes.  Add remaining ingredients, cover and simmer an additional 15 minutes, stirring occasionally.  Garnish with lime slices.  Makes 4 large servings.   

321 Blueberry Dressing

321 Blueberry Dressing In Mason Jar

321 Blueberry Dressing In Mason Jar

321 Blueberry Dressing Ingredients

321 Blueberry Dressing Ingredients

321 Blueberry Dressing

2 cups frozen blueberries, thawed
¾ cup pure maple syrup
½ cup seasoned rice vinegar
¼ cup Dijon mustard

Blend ingredients until smooth. Makes 3 cups or 48 – 1 Tablespoon servings.

Nutrition for 1 Tablespoon: 21 calories, 0 g fat, 5 g carbohydrate, 0 g protein, 71 mg sodium

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