Category: Rice Bowls

Posted in Rice Bowls

Mediterranean Turkey Rice Bowl

Posted on by simplegoodfood

Who says leftovers have to taste like leftovers?

This colorful Mediterranean Turkey Rice Bowl transforms a few of this week’s homemade turkey meatballs into a completely new meal. Fresh vegetables, hearty brown rice, a bright lemon-herb dressing, and a simple creamy yogurt sauce make this an easy weeknight dinner that’s packed with protein and full of fresh flavors.

It’s another example of how a little meal prep can save both time and money while keeping dinner interesting all week long.

💡 Meal Prep Shortcut

This recipe uses the Simple Italian Turkey Meatballs you prepared earlier in the week as part of the Stretch Every Grocery Dollar series.

Joining us midweek? No problem! Substitute 6 fully cooked frozen turkey meatballs, thawed and heated through. Homemade meatballs deliver the best flavor and value, but this shortcut gets dinner on the table in minutes.

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Mediterranean Turkey Rice Bowl

Thiscolorful Mediterranean Turkey Rice Bowl transforms a few of this week'shomemade turkey meatballs into a completely new meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 6 cooked Italian turkey meatballs sliced in half
  • 2 cups cooked brown rice
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion finely diced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons sliced Kalamata olives optional
  • 2 tablespoons chopped fresh parsley
Lemon Herb Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • Pinch of salt
  • Pinch of black pepper
Creamy Lemon Herb Yogurt Sauce
  • ¼ cup plain nonfat Greek yogurt
  • 1 teaspoon lemon juice
  • ¼ teaspoon dried dill
  • Pinch garlic powder
  • Pinch onion powder

Method
 

  1. In a small bowl, whisk together the Lemon Herb Dressing ingredients.
  2. In another small bowl, stir together the Greek yogurt, lemon juice, dill, garlic powder, and onion powder to make the Creamy Lemon Herb Yogurt Sauce.
  3. Warm the brown rice and turkey meatballs.
  4. Divide the rice between two serving bowls.
  5. Arrange the sliced meatballs, cucumber, tomatoes, red onion, feta, olives (if using), and parsley over the rice.
  6. Drizzle each bowl with the Lemon Herb Dressing.
  7. Top with a spoonful of the Creamy Lemon Herb Yogurt Sauce.
  8. Serve immediately with lemon wedges, if desired.

Notes

Tips & Variations
  • Substitute quinoa for the brown rice for even more protein.
  • Add fresh spinach or mixed greens to stretch the meal even further.
  • Leave out the feta for a lower-fat version.
  • Stir in a handful of chickpeas for extra fiber and staying power.
  • The yogurt sauce also makes a great dip for fresh vegetables or a spread for sandwiches and wraps.
  • This recipe is excellent for meal prep—pack the vegetables separately until serving for the freshest texture.

🍽️ This Week’s Menu

  • Sunday – Simple Italian Turkey Meatballs
  • Monday – Italian Turkey Meatball Subs
  • ⭐ Tuesday – Mediterranean Turkey Rice Bowl (Today’s Recipe)
  • Wednesday – Turkey Meatball Vegetable Soup
  • Thursday – Taco Turkey Rice Bowl
  • Friday – Five Ways to Stretch Ground Turkey
  • Saturday – Six Budget-Friendly Turkey Meals

Bonus Recipes

  • Turkey Fried Rice
  • Refrigerator Clean-Out Quesadillas

Be sure to stop back tomorrow for our comforting Turkey Meatball Vegetable Soup!

Posted in Rice Bowls

Campground Fried Rice

Posted on by simplegoodfood

Sometimes the best meals are the ones you never planned.

Campground Fried Rice is the perfect example of turning leftovers into something completely new. A little cooked chicken, yesterday’s rice, a handful of vegetables, and a few pantry staples come together in one skillet for a quick, satisfying meal that’s ready in less than 20 minutes.

This is one of those recipes that’s meant to be flexible. Use the vegetables you have, swap in whatever protein is left from the week, and don’t worry about making it exactly the same every time. It’s a delicious way to clean out the refrigerator before your next grocery trip.

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Campground Fried Rice

Sometimes the best meals are the ones you never planned.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked rice day-old rice works best
  • 1½ cups cooked Simple Campground Herb Chicken diced
  • 1 tablespoon vegetable or canola oil
  • 2 eggs lightly beaten
  • 1 cup mixed vegetables peas, carrots, corn, green beans, or whatever you have on hand
  • 2 green onions sliced
  • 2 cloves garlic minced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil optional, but adds great flavor
  • ¼ teaspoon ground ginger optional
  • Black pepper to taste

Method
 

  1. Heat the oil in a large skillet or electric skillet over medium-high heat.
  2. Scramble the eggs until just set. Remove them to a plate.
  3. Add the garlic and mixed vegetables. Cook for 3–4 minutes until tender.
  4. Stir in the cooked chicken and rice, breaking up any clumps.
  5. Add the soy sauce, sesame oil, and ground ginger, stirring until everything is evenly coated and heated through.
  6. Return the scrambled eggs to the skillet and gently fold them into the rice.
  7. Sprinkle with sliced green onions and serve immediately.

Notes

Notes
  • Day-old rice makes the best fried rice because it stays fluffy instead of becoming sticky.
  • This recipe is perfect for using up small amounts of leftover vegetables.
  • No chicken left? Try turkey, pork, beef, ham, shrimp, or make it completely vegetarian.
    Do not be afraid to try a new addition to your rice. I’ve even added a handful of grapes one time, which my husband declared “Delicious!”

Leftover & Meal Prep Tips

This recipe is less about following exact measurements and more about using what you already have.

Some great additions include:

  • Leftover broccoli
  • Mushrooms
  • Bell peppers
  • Spinach
  • Cabbage
  • Zucchini
  • Water chestnuts
  • Bean sprouts

If it’s sitting in the refrigerator waiting to be used, chances are it’ll be delicious in fried rice.

Food Storage & Preservation

Cool cooked rice quickly and refrigerate it promptly. Fried rice should always be reheated until steaming hot before serving. If you’re freezing cooked rice or preserving ingredients for future meals, be sure to follow the latest USDA recommendations for safe food storage and preservation practices.

Posted in Rice Bowls

Southwest Chicken Rice Bowl

Posted on by simplegoodfood

Introduction

One of the best ways to stretch your grocery budget is to give leftovers a fresh identity. This Southwest Chicken Rice Bowl takes the Simple Campground Herb Chicken you prepared earlier in the week and transforms it into a colorful meal bursting with Southwestern flavors.

Black beans, corn, tomatoes, peppers, and warm spices come together over a bed of rice for a quick, satisfying dinner that’s perfect for busy weeknights, campground cooking, or meal prep. It’s hearty enough to satisfy a hungry family but simple enough for cooks preparing meals for one or two.

The best part? Most of the ingredients are pantry or freezer staples, making this a recipe you can enjoy year-round.

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Southwest Chicken Rice Bowl

Turn leftover herb chicken into a colorful Southwest Chicken Rice Bowl!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked Simple Campground Herb Chicken diced
  • 3 cups cooked brown or white rice
  • 1 tablespoon olive oil
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • ½ cup diced green bell pepper
  • ¼ cup diced onion
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Juice of ½ lime
  • ¼ cup shredded reduced-fat cheddar or Monterey Jack cheese
  • 2 green onions sliced
  • Chopped fresh cilantro optional
  • Salt and black pepper to taste

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chicken, chili powder, cumin, and smoked paprika. Stir until the chicken is heated through.
  3. Add the black beans and corn and cook for 2–3 minutes.
  4. Stir in the tomatoes and bell pepper just long enough to warm them slightly while keeping them crisp.
  5. Divide the cooked rice among four serving bowls.
  6. Spoon the chicken mixture over the rice.
  7. Top with shredded cheese, green onions, and a squeeze of fresh lime juice.
  8. Garnish with cilantro if desired and serve immediately.

Notes

Notes
  • This recipe is mildly seasoned. Add additional chili powder or a dash of hot sauce if you like more heat.
  • Brown rice adds extra fiber, but white rice or a whole-grain rice blend works just as well.
  • For extra creaminess, top with a spoonful of plain nonfat Greek yogurt instead of sour cream.
Leftover & Meal Prep Tips
Cook a little extra rice today if you can. It’s one of the easiest ingredients to transform into another meal.
Extra cooked rice can become:
  • Campground Fried Rice (Bonus Recipe)
  • A side dish for tomorrow’s Loaded Baked Potato Bowls
  • A quick addition to soups later in the week
It’s another simple way to make your grocery dollars stretch a little farther.
Food Storage & Preservation
Cooked rice should be cooled quickly and refrigerated promptly. When reheating, make sure it’s heated thoroughly before serving.
If you’re preserving cooked chicken, vegetables, or other ingredients for longer storage, always check the latest USDA recommendations before canning, freezing, or dehydrating. Safe food preservation practices can change as new research becomes available.

🏕️ This Week’s Camp Menu

✅ Sunday: Simple Campground Herb Chicken

✅ Monday: Garden Vegetable Rice Bowl

✅ Tuesday: Creamy Chicken & Vegetable Skillet

🌮 Wednesday: Southwest Chicken Rice Bowl

Coming Up Next:

  • Thursday: 🥔 Campground Loaded Baked Potato Bowls
  • Friday: 💵 Stretch This Week’s Groceries Even Further
  • Saturday: 🍗 Five Easy Ways to Stretch One Package of Chicken

⭐ Bonus Recipes

  • Campground Fried Rice
  • Saturday Soup

Tomorrow we’ll turn our attention to one of the most budget-friendly comfort foods around: Campground Loaded Baked Potato Bowls. A simple baked potato becomes a hearty meal with leftover chicken, vegetables, and a sprinkle of cheese—another delicious way to make one meal starter work all week. 🥔

Posted in Rice Bowls

Garden Vegetable Rice Bowls with Herb Chicken

Posted on by simplegoodfood

Introduction

Yesterday we cooked a simple batch of herb chicken. Today we’re putting those leftovers to work in a fresh, colorful rice bowl that’s packed with vegetables and ready in about 20 minutes.

Rice bowls are one of my favorite campground meals because they’re flexible. Use whatever fresh vegetables you have in the cooler, add a handful of leftover chicken, and dinner is practically done. They’re also a great way to use up odds and ends before they spoil, helping you stretch your grocery budget while reducing food waste. This recipe is proof that leftovers don’t have to feel like leftovers.

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Garden Vegetable Rice Bowls with Herb Chicken

Garden Vegetable Rice Bowls with Herb Chicken are a quick, colorful way to transform leftover chicken into a healthy, budget-friendly meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked herb chicken sliced or diced
  • 3 cups cooked brown or white rice
  • 1 cup broccoli florets steamed
  • 1 cup carrots sliced or shredded
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ cup bell pepper diced
  • 2 green onions sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • Salt and pepper to taste

Method
 

  1. Prepare the rice according to package directions if not already cooked.
  2. Warm the herb chicken in a skillet or microwave until heated through.
  3. Steam the broccoli until crisp-tender.
  4. Whisk together the olive oil, lemon juice, garlic powder, parsley, salt, and pepper.
  5. Divide the rice among four bowls.
  6. Arrange the vegetables and chicken over the rice.
  7. Drizzle with the dressing and serve immediately.

Notes

Notes

  • This is an excellent “clean out the cooler” recipe.
  • Almost any fresh vegetable works well.
  • Brown rice adds extra fiber, but white rice works just as well.
Leftover & Meal Prep Tips
Prepare extra rice today. You’ll use it again later this week for:
  • Southwest Chicken Rice Bowl
  • Campground Fried Rice
Cooking a double batch now saves both time and fuel later in the week.
Food Storage & Preservation
Cooked rice should be cooled promptly and refrigerated within two hours (or within one hour in very hot weather while camping). Store leftovers in shallow containers and reheat thoroughly before serving.
If you’re preserving vegetables or cooked chicken for longer-term storage, always verify current recommendations with the USDA before canning, freezing, or dehydrating.
 

🏕️ This Week’s Camp Menu

✅ Sunday: Simple Campground Herb Chicken

Today’s Recipe: 🥗 Garden Vegetable Rice Bowls with Herb Chicken

Coming Up Next:

  • Tuesday: 🍳 Creamy Chicken & Vegetable Skillet
  • Wednesday: 🌮 Southwest Chicken Rice Bowl
  • Thursday: 🥔 Campground Loaded Baked Potato Bowls
  • Friday: 💵 Stretch This Week’s Groceries Even Further
  • Saturday: 🍗 Five Easy Ways to Stretch One Package of Chicken

⭐ Bonus Recipes

  • Campground Fried Rice
  • Saturday Soup

Tomorrow we’ll take another helping of that herb chicken and turn it into a comforting Creamy Chicken & Vegetable Skillet. It’s another easy one-pan meal that’s perfect for making the most of this week’s groceries.