RECIPE: Rice Pudding (simple and healthy)

There are many different ways to make Rice Pudding. Growing up, my mom made a version with egg custard on top (sounds gross but it was delicious). My aunt makes a Danish version with heavy whipping cream. This recipe, however, is my favorite. It's so simple, so tasty, and by reducing the sugar amount...kinda healthy!
This makes a yummy breakfast and is a great way to use up milk that's about to go old.

RICE PUDDING:
1 cup long-grain rice
6 cups milk (nonfat is okay)
1/2 cup sugar (I use 1/4 cup Splenda and 1/4 cup Sugar)
1 tsp. vanilla
dash of cinnamon

* Pour 6 cups of milk into a microwave-safe bowl and warm in the microwave for appx 5 minutes. (You don't need to do this step but I find that it saves time in the next step - waiting for the milk to boil on the stove)
* Combine rice and milk in a saucepan. Bring to a boil, stirring constantly.
* Reduce to a low simmer and cook until the rice is soft, stirring occasionally, 20-25 minutes
(be careful as you're stirring not to scrape the bottom of the pan too hard, as a small milk-film has formed on the bottom. This is normal, just don't scrape the bits into your pudding)
* Remove from heat and add sugar, vanilla, and cinnamon (you can add 1/4 cup raisins if you like).
* Cool and refridgerate.

RECIPE: Roasted Vegetables and Barbecue Meat Loaf

Now that Fall is here, I love baking dinner in the oven. The yummy scents just smell like Fall and the oven warms our little house perfectly. Last night we made a favorite Comfort Meal: Roasted Vegetables and Meatloaf. I know what you're thinking....Meatloaf? But I found this recipe in Cooking Light magazine a few years ago and have been using it ever since. It's simple, low-fat, and delicious.

COOKING LIGHT BARBECUE MEATLOAF
1 1/2 pounds ground beef, extra lean (raw)
1/2 cup finely ground dry breadcrumbs (storebought, non-seasoned)
1/2 an onion grated
1/3 cup barbecue sauce, divided
1 Tbl regular mustard
1 1/2 tsp chili powder
1/2 tsp salt
1/2 pepper
2 large egg whites

Preheat oven to 350.
Combine the beef, breadcrumbs, 1 Tablespoon of the barbecue sauce, and remaining ingredients. Place meat into a loaf pan, coated with cooking spray. Spread remaining barbecue sauce over the top of the meat loaf.
Bake at 350 for 55 min-1 hour. Let stand 10 minutes and serve with roasted vegetables (below).

ROASTED VEGETABLES
This is a very easy side dish to prepare. The only trick is that it takes an hour to bake, so plan accordingly.

Line a baking sheet with foil so that it's completely covered. Spray the foil with cooking spray.
Pick some of your favorite vegetables (shown above).
My usual suspects are: potatoes and carrots.
Other delicious veggies are: Parsnips (if you've never tried them, it's a must. They look like white carrots. Delish), Zucchini, Yellow Squash, Sweet Potatoes, Butternut Squash, Red Peppers, and more.
Peel and cut your veggies into chunks. Don't make them too small, as they will shrink a bit while baking. Place all chopped vegetables in a bag, drizzle with oil (canola or olive) and shake the bag around till all vegetables are coated. Dump veggies onto prepared baking sheet and season liberally with salt and pepper. Make sure your veggies aren't too crowded on the pan. If necessary, use two pans (and still bake them in the same oven together).
Place in a 400 degree oven and bake for 1 hour, stirring them at the 1/2 hour mark, so they bake evenly. Serve with ketchup (for the potatoes) or simply plain.

NOTES:
* If using delicate vegetables such as Zucchini, Yellow Squash, and Peppers add them in at the 30 minute mark so they don't get over-cooked.
* You may also try adding a little rice vinegar and maple syrup to the bag with the oil and vegetables. This gives them a fun sour/sweet bite.