Leftover Rice Bites

Happy Sunday all! Recipe of the day is Leftover Rice Bites with Vegetables, Chicken & Cheese! What an amazing way to use up your leftover rice!

Leftover Rice Bites

As  the title suggests these cute bites were made of some leftover rice and chicken. I only added some cheese and egg to hold them together. I cooked them in a muffin tray for about 20 minutes and they were all gone in 10. It’s funny how my kids refused to eat the rice left in the fridge but then they really enjoyed these bites. Bottom line is you need to be creative to feed your kids. 🙂 Just joking! I don’t think I’m very creative. Anyway, this was a simple and delicious way to use up my leftover rice. You can make it from scratch too – all you need is some cooked rice with vegetables (I used carrots and peppers, thinly chopped), cheese and an egg.

Leftover Rice Bites

By the way, what’s your favourite Summer food/what is the recipe you love making during the hot and sunny days? I love making lots of fresh salads, but I’m trying to add something new every time, otherwise I’ll get bored, no matter how tasty the veggies are. Like, for example, last night I had a Caprese salad, but I use homemade zucchini pesto, which is also raw vegan and it tasted simply delicious. Comment below if you’re a salad person like me or prefer something else! 🙂

Here’s how to make the Leftover Rice Bites

Leftover Rice Bites

Leftover Rice Bites


  • 200g rice, cooke
  • 1 samll carrot, chopped
  • 1/2 pepper, chopped
  • 100g mild Cheddar, grated
  • 100g chicken, cooked and shredded
  • 1 egg
  • 50g butter
  • salt and pepper to taste


  1. Preheat the oven to 200 °C.
  2. In a bowl, mix all the ingredients together and place in a greased muffin tray.
  3. Cook in the oven for about 20 minutes or until ready.
  4. Serve with some fresh tomato salsa or hot sauce, if wished.
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These rice bites are very handy on the go. You can also store them in the fridge for a few days and use them as a snack. They make delicious starter too. Whatever way you choose to serve them, they won’t disappoint, I promise. 🙂

Leftover Rice Bites

I hope you guys like this recipes. Stay tuned for more quick, easy and tasty recipes coming very soon. Stay cool and enjoy your Summer. xx

Leftover Rice Bites

10 Simple & Healthy Salad Recipes

Happy Friday Guys! So today’s post is a round-up of the 10 Simple & Healthy Salad Recipes I love.

To be honest, they’re much more than that, but these are the ones I picked for you.

I do make and consume lots of salads so for me it’s important to make them different and tasty every time. I often add fruit, cheese, seafood, meat and seeds. And some of them get so filling that they can easily pass as a main. 🙂 I’ve got some really skinny ones but most of them are packed with goodies.

Here we go…

MeatlessMonday: Pumpkin & Black Quinoa Salad with Tahini Dressing

So this beauty is made of black quinoa, roasted pumpkin and creamy tahini dressing. Oh, there’s a handful of sunflower seeds for that extra crunch. It’s perfect for the cold days, especially during the pumpkin season. 🙂 It’s super filling and amazingly tasty. Definitely one of my fav!

Pumpkin & Black Quinoa Salad

Meatless Monday: Raspberry Rocket Salad with Cottage Cheese & Avocado

This one is a typical salad I eat during a hot summer day. It’s very light and refreshing but at the same time it’s very nutritious. It’s packed with vitamins and minerals so it’s really good for you. And of course, it tastes delicious! The combination of cottage cheese and fresh ripe raspberries is divine. 🙂

Raspberry & Cottage Cheese Salad

Loaded Shrimp Salad

Well, let me see, this one is a bit on the naughty side, but I every bite of it is pure happiness. 🙂 It’s more of a taco bowl/salad, inspired by my love of Tex/Mex food. What’s not to love about it – succulent shrimp, ripe avocado, crunchy tortilla chips, pinto beans, Mozzarella cheese and a generous serving of sour cream – all in one comforting bowl. 🙂

Loaded Shrimp Salad

Kale, Blueberries & Blue Cheese Grilled Chicken Salad

I’ve been having lots of kale salads recently(recent years I think) so I really tried to mix things ups and make them tasty and pretty. 🙂 This is definitely the one I like most from the kale variety. The blueberries and blue cheese work so well together and the grilled chicken add some extra deliciousness. It’s all taste crunchy, juicy and fresh. 🙂

Kale, Blueberry & Grilled Chicken Salad

Leftover Beef & Pear Rocket Salad

This one I actually made from leftovers. I used some lean beef, ripe pears, rocket and raisins. It turned out the combination was really satisfying and quite filling. You can easily use it as a main dish, plus you get your five a day. 🙂

Beef & Pear Salad

MeatlessMonday: Kale & Orange Quinoa Salad

Simple, but very refreshing salad, ready in just a few minutes. The orange got this salad to a whole different level. 🙂

Kale & Orange Quinoa Salad

MeatlessMonday: Black Quinoa, Farro & Rice salad with Radishes

Next one – earthy and nutty flavour and packed with goodness. This grain salad will keep you full for a long, long time and will give you the energy you need for the busy day ahead.

Black Quinoa, Farro & Rice Salad with Radishes

Grilled Halloumi & Sweet Baby Peppers Quinoa Salad with Raisins

Grilled Halloumi Cheese? Yes, please. Grilled Baby Peppers & Rocket to go with it? Perfect. It’s more of a cheese with salad this one, but as I love Halloumi it’s perfect for me. Well, may be a few pieces less next time. 🙂

Grilled Halloumi & Baby Peppers Salad

MeatlessMonday: Zucchini Spaghetti & Kale Salad with Radishes

For all of you who are on a raw vegan diet, this is delicious, absolutely lovely salad to make in the summer days, either to accompany your mains or as a side. You might’ve noticed, I do like radishes. 🙂

Zucchini Spaghetti & Kale Salad with Radishes

Pomegranate & Feta Cheese Quinoa Salad

I remember I made this pomegranates during the festive period last year and they got really popular amongst my friends and family. Not only they look pretty but they’re also very yummy, with my favourite feta cheese and quinoa – simple but tasty.

Stuffed Pomegranate with Quinoa & Feta Cheese Salad

MeatlessMonday: Black Quinoa, Farro & Rice salad with Radishes

Mummy’s Fast & Easy

Happy (freezing) Meatless Monday guys!

It really feels like winter is here! But a nice cup with hot chocolate can make you happy no matter how cold is outside, right!

The recipe of the day is super filling grainy salad that is not only tasty but really healthy and good for you. All you need is some black quinoa, rice, farro and radishes. And of course some fresh herbs. What I love about this salad is that it can last longer so I usually make a big batch and have it as a healthy side/lunch during the week.

Here’s what you need.
Mummy’s Fast & Easy

  • 150g/5oz white rice, cooked
  • 150g/5oz black quinoa, cooked
  • 150g/5oz farro, cooked
  • 10-12 radishes
  • a bunch of fresh chives, chopped
For the dressing:
  • 2tbsp olive oil
  • 1tbsp freshly squeezed lemon juice
  • 1tbsp honey
  • salt
Mummy’s Fast & Easy

  1. In a bowl, combine all the grains together.
  2. Add the radishes(if they’re too big, cut them in halves) and chives and mix well.
  3. Finally combine the dressing ingredients together, pour over the salad and mix again.

Mummy’s Fast & Easy

Tip: Why not try adding some crumbled feta cheese on top for even more tastiness!

Mummy’s Fast & Easy

Kale & Jerk Shrimp Leftover Wraps

Mummy’s Fast & Easy

Today’s recipe of the day – Jerk Shrimp & Kale wraps!

These were sooo good that I’ll have to make them again soon! And what might surprise you, they’re made from leftovers! Yes, that’s right – delicious leftover wraps! 
So, in that sense, instead of throwing away food, be creative and make another meal – bake it or wrap it, just add a few more ingredients and I guarantee it will taste amazing! 
Did I mention that I hate hate hate throwing away food!

Anyway, here’s what you need.
Mummy’s Fast & Easy

  • 200g/7 oz jerk shrimp, cooked ( shrimp, cooked with jerk seasoning)
  • 2 tortilla wraps (I prefer corn ones)
  • 1 ripe avocado, sliced
  • 200g/7oz rice, cooked(I had turmeric rice leftovers which I used, but any rice is fine)
  • 5-6tbsp Greek yogurt
  • 1 lime
Mummy’s Fast & Easy

  1. Start arranging the ingredients on the wraps. If you’d like, warm up the wraps first.
  2. Add the rice, then the shrimp on top. Throw in a few slices of avocado and top it off with a spoon or two of Greek yogurt.
  3. Cut the lime in halves and add a bit of lime juice. Close the wrap.
Mummy’s Fast & Easy

Tip: Make sure you don’t overfill the wrap, otherwise you won’t be able to close it.

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Caribbean Jerk Salmon Bites & Coconut Rice

Mummy’s Fast & Easy

Happy Monday guys!
Today’s recipe of the day celebrates the Caribbean Food Week and it bursts with flavour.
Thanks to Grace Foods UK who sent me an amazing hamper full with goodies I created this super tasty and succulent dish.
Mummy’s Fast & Easy

I used Dunn’s River Jerk Seasoning and honestly I was very surprised how my fish turned out. It tasted like I’ve used lots of different seasonings, sauces and whatnot. It is very aromatic and has got warm an spicy flavour. I think this has become one of my favourite seasonings and this is one of the tastiest salmon recipes I’ve prepared.
To accompany the salmon, I made creamy coconut rice, and I really mean creamy. The Dunn’s River coconut milk I used was delicious – thick and creamy and made the rice so yummy! My little one absolutely loved it! I haven’t seen her eating that much rice!

It’s needless to say the food was gone in a few minutes.

For more delicious products and inspiration please check Grace Foods website here!
You can also visit their facebook page here or 
tweet your fav Caribbean inspired recipe @caribbeanfoodwk

So ignore the rain and bring some colour and flavours to your home! Get inspired! Happy Caribbean Food Week!

Here’s what you need.
Mummy’s Fast & Easy

  • 400g/1lb salmon, cut into chunky bites
  • 200g/7oz rice
  • 1 tin of Dunn’s River Coconut Milk
  • 2-3 tbsp Dunn’s River Jerk Seasoning
  • 3tbsp olive oil 
  • salt
Mummy’s Fast & Easy

  1. In a bowl, mix the salmon with the olive oil and rub it with the jerk seasoning. Cover with cling film and leave in the fridge for 30 minutes.
  2. Preheat the oven to 200°C/392°F.
  3. To prepare the rice – empty it in a pot and cover with the coconut milk. Bring to a boil, if necessary, add some water. Season with a bit of salt.The rice is ready when the liquid is absorbed, but just to make sure is thoroughly cooked, taste a few grains.
  4. Arrange the marinated salmon bites on a greased baking tray and cook in the oven for about 20 minutes or until ready.
  5. Serve with the coconut rice.

Tip: That Jerk seasoning is amazing and would be delicious with chicken or if you’d like to stick with fish, why not try some cod or haddock!

    Black Rice & Spicy Shrimp Bowls

    Mummy’s Fast & Easy

    Recipe of the day is healthy and filling black rice bowls with spicy shrimp, lots of lime juice and corn.
    Apparently black rice is very nutritious and good for you – it’s got iron, vitamin E and note! more antioxidants than the blueberries and more fibres than the brown rice! Isn’t that great! If you still haven’t tried it, make sure to stock up on it!
    It’s great in salads, sides and many other dishes which I haven’t tried yet!

    The shrimp is cooked in sweet chilli sauce which I absolutely love! I added some corn and greens on top and voila!

    Here’s what you need.
    Mummy’s Fast & Easy

    • 200g/7oz shrimp
    • 1 cup black rice
    • 1/2 a cup tinned corn
    • 4tbsp sweet chilli sauce
    • chopped chives, if wished
    For the dressing:
    • 1 lime, juice only
    • 3tbsp olive oil
    • salt
    Mummy’s Fast & Easy

    1. In a pot, cover the rice with water and bring to a boil. Simmer for another 15 minutes or until ready. Add more water, if necessary.
    2. To cook the shrimp, heat a pan with a bit of olive oil, add the shrimps and the sweet chilli sauce and cook for about 4 minutes. Shrimps are very tender and do not require lots of cooking so be careful no to overcook them.
    3. Start combining the salad ingredients together – black rice, shrimp, corn and the dressing ingredients.
    4. Mix well and serve with some chives on top, if wished.

    Mummy’s Fast & Easy

    Tip: Why not try adding some cooked mussels!

    Meatless Monday: Black Eyed Bean Vegetarian Burrito

    Mummy’s Fast & Easy

    Today’s recipe is great when you don’t have enough time and you don’t have much in the fridge.
    This was actually my absolute leftover dinner – I used the black eyed beans from the Black Eyed Bean Curry and the rice left from my Pumpkin Curry I had made the previous week.
    Luckily, I had some avocados and tortilla wraps in the fridge and here are they are – The Black Eyed Bean Burritos.
    I used some fresh coriander and lime to make some lovely lime and cilantro rice.
    And because I didn’t have enough time to make guacamole(not that it takes long) I just sliced the avocados.
    I have only added sour cream as extra but if you prefer, you can add some Monterey Jack cheese or lettuce or why not both?:)
    Oh, and don’t forget the fresh jalapeños!

    Here’s what you need.

    Mummy’s Fast & Easy

    Mummy’s Fast & Easy

    • 4 corn tortilla wraps
    • 400g/1lb black eyed beans, cooked(you can used tinned)
    • 300g/10oz white rice, cooked
    • 2 ripe avocados, sliced
    • 2 jalapeños, chopped
    • 3-4tbsp sour cream
    • a bunch of fresh coriander, chopped
    • 1 lime, juice only
    • salt
    1. In a bowl, season the rice with salt, add the lime juice and fresh coriander and mix well.
    2. To prepare the burritos – layer 3-4 tbsp from the lime rice, add the same amount of beans, 2-3 slices of avocado, a pinch of the chopped jalapeños and finish with a drizzle of sour cream. There’s no set recipe for these burritos so you can adjust it to your likings – you can literally add as much as you’d like from the ingredients.:)
    3. When ready, roll them up, cut in halves and serve.

    Tip: Serve with extra lime wedge.

    Cheese Risotto Stuffed Pumpkins

    Mummy’s Fast & Easy

    Aren’t these mini pumpkins beautiful?
    I saw them in a local store and the only thing I regret is there weren’t anymore to buy.:)
    I’m not sure if you can tell from the picture, but actually they’re quite small and they taste so sweet and creamy.
    So my cheese risotto was the perfect option to stuff them with – real simple recipe, just a few ingredients and great flavour.

    Here’s what you need.

    Mummy’s Fast & Easy

    • 5-6 mini pumpkins, flesh and seed scooped out
    • 200g/7oz arborio rice
    • 200g/7oz Edam cheese, grated
    • 1 cup milk
    • 1 garlic clove, crushed
    • 1tsp nutmeg
    • 1tbsp olive oil
    • salt
    Mummy’s Fast & Easy

    1. Preheat the oven to 200ºC/392ºF.
    2. Heat a pan with the olive oil. Sweat the garlic for a couple of minutes and then add the arborio rice. Pour in the milk. If necessary add more milk.
    3. Season with salt and nutmeg and stir well.
    4. Cook for about 15 minutes or until the rice is almost but not completely cooked. Remove from the hob and fold in the cheese. Mix well.
    5. Stuff the pumpkins and bake in the oven for about 20 minutes or until ready.

    Tip: Why not try another stuffed pumpkin recipe here!

    Butternut Squash Balls with Risotto & Feta Cheese

    Mummy’s Fast & Easy

    Today’s recipe is one of my favourite appetiser recipes.
    I am not sure how to call it, but let’s say Butternut Squash Balls with Risotto & Feta Cheese!
    Sounds goods, doesn’t it?
    And it’s even more delicious.

    As you understand, there’s butternut squash, cheese, rice and seasoning.
    I served the balls with some parsley dip which is easy to make.
    It goes so well with them that I can’t imagine having them with something else.

    On top of everything, the butternut squash balls are really good-looking!:-)

    Here’s what you need.

    Mummy’s Fast & Easy


    • 300g/10oz butternut squash, grated
    • 100g/3oz arborio rice
    • 200g/7oz feta cheese, crumbled
    • 3 eggs
    • 3 garlic cloves, crushed
    • 2tbsp olive oil
    • 1tbsp dried oregano
    • flour and/or breadcrumbs for dusting
    • salt and pepper

    For the parsley dip:

    • a bunch of fresh parsley
    • 200g/7oz mayonnaise
    • 3-4tbsp lemon juice
    • salt


    1. Preheat the oven to 220°C/428°F.
    2. Heat a pan with the olive oil. Add the garlic and then the arborio rice. Cover with water and simmer for 10 minutes.
    3. Add the grated butternut squash to the pan. Cook for 5-10 more minutes, stirring constantly. If necessary, add more water. Season with the oregano, salt and pepper. Leave it to cool down.
    4. To prepare the parsley dip, simply blend the ingredients.
    5. In a mixing bowl, mix the rice and squash with the eggs. Add the feta cheese and make small balls.
    6. Place the flour and breadcrumbs on a plate. Roll the balls into the flour and then into the breadcrumbs. If you prefer, you can use just one of the ingredients but I think the balls taste better with both flour and breadcrumbs coating.
    7. On a baking tray, covered with a baking sheet/foil, arrange the balls.
    8. Bake in the oven for about 40 minutes or until ready.
    9. Serve with the parsley dip.
    Mummy’s Fast & Easy

    Tip: Why not try adding some chopped walnuts in the squash mixture?

    Pink Rice Salad with Beets, Peas & Red Onions

    Mummy’s Fast & Easy

    What do you say about pink rice salad?
    I say it sound interesting and looks even more appealing!
    And it is quite filling and delicious.
    The question you’d probably ask is how did I turn the white rice into pink?
    Well, it’s simple actually – BEETROOT!

    I love beets and have been testing lots of beetroot recipes recently.
    I’ve always been annoyed by the fact the beet is so messy and colours everything it touches.
    However, yesterday, I turned that disadvantage into advantage.
    So, yes, the beat coloured my rice!:-)
    I added some peas and a nice lime dressing – and there you go – a pink rice salad!

    Here are the ingredients.


    • 300g rice, 10oz
    • 1 beetroot, cut into cubes
    • 1 red onion, sliced
    • 150g frozen peas, 5oz

    For the dressing:

    • 1 lime, juice only
    • 2tbsp olive oil
    • salt
    Mummy’s Fast & Easy


    1. Prepare the rice – Place it in a pot, add the beetroot and cover it with water.
    2. Bring to the boil and cook for about 5-10 more minutes or until ready(it really depends on the rice you use, some types are ready in a few minutes while others you need to cook more).
    3. If necessary, during the cooking, add more water.
    4. Leave to cool down.
    5. Cut the beetroot into cubes and leave in the rice bowl.
    6. Place the frozen peas and cover with hot water.
    7. Leave for 5 mites and drain.
    8. Combine the dressing ingredients.
    9. In a salad bowl, mix the salad ingredients and pour in the dressing.
    10. Mix gently and serve.

    Tip: Arrange the salad in any shape you like and serve with a lime wedge!