Mix And Match Ram Recipes

30+ MEAL PREP COMPONENTS TO MIX & MATCH, INCLUDING CREAMY COCONUT CORN RICE

Steps:

• Rinse brown rice in a sieve then transfer to a large pot.
• Add water, 3/4 cup coconut milk, salt, and pepper to the pot with the rice. Stir, then bring to a boil over high heat.
• Once boiling, stir the drained corn into the rice. When the liquid returns to a boil, cover and reduce to low heat. Allow to simmer for about 40 minutes. NOTE: all rice brands are a bit different, so please check the packaging of the rice you're using to see the exact amount of liquid to rice ratio and cooking time!
• Once the liquid has absorbed into the rice and the rice has a fluffy texture, stir in the remainder of the coconut milk. Remove from heat.
• Garnish with chopped basil as desired (optional) and serve with your favourite protein!

MIX AND MATCH CASSEROLES

Steps:

• The meat can be: 2 cans tuna, shrimp or crab, or 2 cups chopped cooked chicken or turkey, or 2 cups chopped ham, or 1 lb. ground beef, cooked crumbled and drained.
• The sauce can be: 1 can of cream of "your favorite, I like onion" soup or 2 cans (14 1/2 oz) tomatoes or 2 cups of your own sauce (barbecue, sweet and sour, teriyaki, curry, marinara, gravy, cheese sauce, etc etc).
• The extra can be: 1 small can mushrooms, 1 small can sliced olives, 1/4 cup chopped red or green bell pepper, 1/4 cup chopped onion, 1/4 cup chopped celery, 2 minced garlic cloves, 1 can chopped green chilies, 1 package taco seasoning, ranch seasoning, etc etc.
• The vegetable can be: 1 14-1/2 ounce can vegetable of your choice (peas, green beans, spinach, corn, asparagus) or 2 cups frozen or fresh.
• The starch can be: uncooked small pasta shells, egg noodles, uncooked rice, hash browns, etc etc.
• You can use one or two toppings: 1/2 cup cheese of any kind, or 1 cup bread/cracker crumbs mixed with melted butter and sprinkled on top, or stuffing mix. Could be crushed taco or potato chips. Or French fried onions.
• Once you have chosen your combination, combine 1 8-ounce container sour cream, 1 cup milk, 1 cup water, 1 tsp salt and 1 tsp pepper with sauce (omit sour cream and milk if using tomatoes).
• Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13- x 9-inch baking dish. Bake, covered, at 350? for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.

MIX AND MATCH MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In medium bowl, mix the sweet potatoes with olive oil, salt, and pepper. In a separate medium bowl mix the peppers with olive oil, salt, and pepper.
• Transfer the potatoes and peppers to a parchment paper-lined baking sheet.
• On a separate piece of parchment paper, place the chicken then add olive oil, garlic, salt and pepper and rub until the chicken is fully coated.
• Seal the chicken in the parchment paper by folding it in half then twisting the open ends together.
• Place the chicken onto the baking sheet and bake for 25 minutes.
• Carefully remove the chicken. On a cutting board, cube the chicken.
• In a medium bowl add the tahini, garlic, salt, pepper, lemon juice, and water.
• Mix well then divide the tahini sauce into 2 single-serve containers.
• Add salsa to 2 single-serve containers.
• To assemble the chicken burrito bowl, add half of the brown rice, half of the chicken, half of the peppers, half of the black beans, and half of the tomatoes. Serve with salsa.
• To assemble the vegetarian wrap, add the remaining brown rice, half of the sweet potatoes, half of the peppers, remainder of the black beans, half of the remaining tomatoes, and a whole wheat tortilla. Serve with salsa.
• To assemble the chicken pita pocket, add half of the quinoa, half of the chicken, half of the chickpeas, remaining tomatoes, half of the cucumbers, ½ of the lettuce, and a whole wheat pita. Serve with tahini sauce.
• To assemble the vegetarian grain bowl, add remaining quinoa, remaining sweet potatoes, remaining chickpeas, remaining tomatoes, remaining cucumbers, and remaining lettuce. Serve with tahini sauce.
• Store in fridge for up to one week then remove and reheat when ready to eat.
• Enjoy!