This dish was easy to make. The thing that took the longest to cook was the brown rice, but it was yummy and great as left overs. I got this recipe from


2 c. brown rice
1 tsp. olive oil
1 zucchini, halved and cut into 1/4 inch slices
1 yellow squash, halved and cut into 1/4 inch slices
1 clove garlic, minced
1/2 tsp. basil
1/2 tsp. sea salt
1/4 tsp. pepper
1 lb. lean ground beef (grass feed is the best)
3/4 c. shredded reduced fat Monterey Jack cheese


Cook brown rice as suggested on package. (I used my rice cooker)

Cook 1 lb. ground beef in a nonstick skillet over medium heat until no longer pink. ( I added a little salt and pepper while cooking)

During the last 5 minutes of cooking time, pour olive oil into a nonstick skillet and place over medium heat. Add zucchini, yellow squash, and garlic to the pan. Sprinkle with basil, salt and pepper and saute for 5 minutes, stirring occasionally.

Add cooked rice and ground beef to vegetables, cover with lid and cook for 5 minutes. Stir vegetables and rice together and top with cheese. Place lid on top for 1 minute. Makes 4 (1 1/2 c.) servings.

Nutritional information: Calories: 259, Fat: 6 g., Protein: 10 g., Carbs: 40 g.