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Recipes

Orange You Glad It's Sweet Potato Mash

Orange You Glad It's Sweet Potato Mash

To celebrate Thanksgiving and help bring more nutritious options to the table, Rachael wrote this mashed sweet potato recipe for the President's Council on Fitness, Sports and Nutrition (Rach was named a Council member in 2014!) that your friends and family will love!

Serves 4-6

Feed-A-Neighbor Turkey and Veggie Chili

Feed-A-Neighbor Turkey and Veggie Chili

Share this nutritious, delicious chili with family, friends or a neighbor in need. This dollar-stretcher recipe will feed a crowd and was created by Rach to kick off the 9 Million Meals challenge!

Serves 8-10

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

This zesty, good-for-you recipe is perfect for a family dinner. "Pickling" the meat with citrus makes for a quicker prep time.

Serves 4

Meatballs and Rice in Broth

 
Meatballs and Rice in Broth
SUBMITTED BY:
Rachael Ray

Rachael creates her version of Italian Wedding Soup with a mixture of mini meatballs, rice pilaf and escarole simmered in chicken broth.

Serves 4 as entrée and 8 as starter

INGREDIENTS:

  • 2 tablespoons butter
  • 1/3 cup orzo
  • 1 cup white rice
  • 8 cups chicken stock or broth (64 ounces), divided
  • 3/4 pound ground beef, pork and veal mix
  • Salt and pepper
  • 1/4 cup ricotta cheese
  • A few grates of nutmeg
  • About 1/3-1/2 cup breadcrumbs
  • 1 large clove garlic, grated or pasted
  • 1 egg, beaten
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 small head escarole, chopped

DIRECTIONS:

  1. In a saucepot with a tight-fitting lid, melt the butter over medium heat. Add the orzo and toast to deep golden in color and fragrant. Stir in the rice; add about 2 cups of chicken stock and bring to a simmer. Cover and cook for 18 minutes until the rice is just tender, stirring occasionally and adding a bit of water as needed if the rice begins to stick.
  2. Bring the remaining 6 cups stock plus 2 cups water to a boil in a soup pot. Reduce the heat to a low, rolling simmer.
  3. Season the meat with salt and pepper; add the ricotta, season with a little freshly grated nutmeg and add the breadcrumbs, garlic, egg, grated cheese and EVOO; mix to combine. Use a small scoop to roll 24-30 walnut-size balls. Add the meatballs to the broth and simmer for 8-10 minutes. Wilt in the greens and turn off the heat; let stand for 2 minutes and serve in shallow bowls.
 


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