(Family Features) Plant-forward eating should be easy and delicious – and it can be. Rather than follow strict rules, simply add plant foods like fruits, vegetables, nuts, beans and grains to more meals throughout the day.

Walnuts, for example, are a kitchen multi-tasker with uses well beyond baked goods. In fact, walnuts can be used as a simple, whole-food meat alternative. One ounce of walnuts contains important nutrients including 4 grams of protein, 2 grams of fiber, 2.5 grams of monounsaturated fat, 13 grams of polyunsaturated fat and 2.5 grams of essential omega-3 alpha-linolenic acid.

Try walnuts as an alternative to meat in recipes like Walnut Meatless Meatballs or Pizza with Plant-Based Walnut Crumble, and find more plant-forward recipes at walnuts.org/plantrecipes.

Walnut Meatless Meatballs

Total time: 42 minutes
Servings: 4

• 1          tablespoon olive oil
• 1/4       cup minced onion
• 1          teaspoon minced garlic
• 1          tablespoon tomato paste
• 1/2       cup California Walnuts, chopped
• 1/4       cup cooked brown rice
• 1/4       cup chopped roasted red peppers
• 1/4       cup panko breadcrumbs
• 1/4       cup Parmesan cheese
• 1          tablespoon Italian seasoning
• 2          tablespoons chopped Italian parsley
• 1          egg, beaten

1. Preheat oven to 375 F and line baking sheet with parchment paper.
2. In small skillet over medium heat, heat oil. Add onion and garlic; saute 1 minute. Add tomato paste and cook 1 minute. Transfer to food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, Italian seasoning, parsley and egg. Pulse until combined but not mushy.
3. Form into eight equal balls and place on prepared baking sheet. Cook 12 minutes, or until firm to touch. Serve with sauce of choice.

Pizza with Plant-Based Walnut Crumble

Total time: 38 minutes
Servings: 4

Walnut Sausage Crumble:

• 1          cup California Walnuts
• 1/2       cup cannellini beans, rinsed and drained
• 1          tablespoon coconut aminos
• 1          tablespoon olive oil
• 2          teaspoons fennel seeds
• 2          teaspoons Italian seasoning
• 1          teaspoon onion powder
• 1          teaspoon garlic powder
• 1          teaspoon smoked paprika
• 1/4       teaspoon celery salt

Walnut Sausage Pizza:

• 1          pound pizza dough
• 6          tablespoons pizza sauce
• 2/3       cup mozzarella cheese, divided
• Walnut Sausage Crumble, divided
• 6          tablespoons pesto
• 1/4       cup sliced small tomatoes
• fresh basil leaves
• shaved Parmesan cheese

1. To make Walnut Sausage Crumble: In food processor, pulse walnuts, cannellini beans, coconut aminos, olive oil, fennel seeds, seasoning, onion powder, garlic powder, paprika and salt to sausage like consistency.
2. To make Walnut Sausage Pizza: Preheat oven to 500 F and line two large baking sheets with parchment paper. Divide dough into four pieces and roll out into thin ovals; place on baking sheets.
3. Spread two dough pieces with equal amounts pizza sauce, 1/3 cup mozzarella cheese and half of Walnut Sausage Crumble.
4. Spread remaining dough pieces with pesto, remaining cheese, remaining Walnut Sausage Crumble and tomatoes.
5. Bake 8 minutes, or until pizza edges are golden brown. Garnish with basil leaves and shaved Parmesan.

Source: California Walnuts

(Family Features) Starting fresh with a new year is a chance to hit the reset button for many people, and your family can use this opportunity to rethink homemade meals while striving for nutritious (and still delicious) dishes. From snacks to the main course each evening, the options are nearly endless for planning a revamped menu with healthier ingredients.

Dinnertime can be a cinch with Peanut Butter Chicken, a simple dish that takes less than 20 minutes to make when busy evenings call for a quick solution. If a veggie-based option aligns better with your family's desires, try Veggie Sammies with Peanut Butter Satay Sauce or go full-on comfort food with Very Vegan Peanut Butter Jackfruit Chili. Snacking doesn't have to mean forgoing your dedication to nutritious choices either - these Peanut Granola Bars can be your made-at-home masterpiece for adults and children to enjoy.

These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.

Discover more nutritious recipe ideas at gapeanuts.com.

Veggie Sammies with Peanut Butter Satay Sauce

Prep time: 30 minutes
Servings: 2

• 4 tablespoons creamy peanut butter
• 3 tablespoons lime juice
• 2 tablespoons water
• 4 teaspoons hoisin sauce
• 2 teaspoons soy sauce
• 2 teaspoons sriracha
• 2 French baguette rolls (6 inches each)
• 1/2 cup cucumber, sliced
• 1/2 cup white onion, sliced into thin strips
• 1/2 cup red bell pepper, sliced into thin strips
• 1/2 cup purple cabbage
• 1/2 cup fresh cilantro

1. In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha; mix well.
2. Spread sauce on both sides of each roll then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro.

Very Vegan Peanut Butter Jackfruit Chili

Recipe courtesy of the National Peanut Board
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8

• 2 teaspoons oil
• 1/2 large white onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 can crushed tomatoes
• 1 can whole tomatoes
• 2 cups water
• 1 can red kidney beans, drained and rinsed
• 1 can green jackfruit, drained and chopped
• 1/4 cup peanut butter
• cornbread (optional)
• tortilla chips (optional)
• cinnamon rolls (optional)

1. eat large, heavy-bottomed pot over medium heat. Add oil, onion and peppers; cook 3 minutes, stirring often. Add garlic, salt, cumin, chili powder and tomato paste, stirring to coat. Cook 1-2 minutes, stirring constantly, then stir in crushed tomatoes, whole tomatoes, water, kidney beans and jackfruit; bring to boil then reduce heat to medium-low. Simmer 25-30 minutes. Stir in peanut butter and simmer 5 minutes.
2. Serve with cornbread, tortilla chips or cinnamon rolls, if desired.

Peanut Granola Bars

Prep time: 10 minutes
Cook time: 6 minutes, plus 30-45 minutes cooling time
Servings: 12-14

• 1/2 cup honey
• 6 tablespoons unsalted butter
• 2 tablespoons creamy peanut butter
• 1/2 cup light brown sugar, firmly packed
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups rolled oats (quick or regular)
• 1 cup bran flakes
• 1 cup sweetened coconut flakes
• 1 cup dried fruit (raisins, blueberries or cranberries)
• 1 cup roasted peanuts, chopped

1. In large, shallow, microwavable dish, combine honey, butter, peanut butter, brown sugar, vanilla and salt. Microwave at 50% power 2 minutes then whisk to combine and microwave at 50% power 2 minutes.
2. Add oats, bran flakes, coconut flakes, dried fruit and peanuts; stir to combine. Microwave on high 1 minute. Stir and microwave 30 seconds.
3. Press mixture into 13-by-9-inch baking dish lined with parchment or wax paper with some extra hanging over edges to easily lift bars out. Use bottom of glass wrapped with plastic wrap to press granola mixture firmly into pan. Allow to cool completely 30-45 minutes. Cut into 12-14 bars.

Peanut Butter Chicken

Recipe courtesy of "Unsophisticook"
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 6 cups

Peanut Sauce:

• 1/2 cup creamy natural peanut butter
• 3 tablespoons sweet red chili sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/8-1/4 cup hot water (optional)
• chopped unsalted roasted peanuts (optional)
   
• 2 tablespoons olive oil or avocado oil
• 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch cubes
• 1 tablespoon soy sauce
• 3/4 cup peanut sauce
• cooked brown rice
• assorted bell peppers, sliced
• chopped unsalted roasted peanuts (optional)

1. To make peanut sauce: In small glass bowl, whisk peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce and honey until blended smoothly.
2. Thin sauce with hot water to desired consistency. Garnish with chopped unsalted roasted peanuts, if desired.
3. To make chicken: In large skillet over medium-high heat, drizzle oil. Add diced chicken then pour soy sauce over top. Saute about 10-12 minutes until chicken is fully cooked.
4. Serve with peanut sauce, brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, if desired.

Source: Georgia Peanut Commission

Family Features) Just the thought of comfort foods is often enough to warm the soul, especially as cool winds blow and temperatures drop. When cooler weather calls for hearty meals to give your family a warming boost, you can turn to simple shortcuts for comforting flavor without skipping on quality.

It's hard to go wrong with a casserole on a chilly day. This Chicken and Rice Casserole with Spinach and Mushrooms is made with simple ingredients you probably already have on hand. Because it takes just 20 minutes to make, this recipe is easy to put on the table quickly and may become a new family favorite. Plus, you only use a couple of dishes to prepare, which makes for a simple cleanup after a filling meal.

Parmesan Stuffed Peppers with Rice is the perfect recipe if you are looking for a tasty dish that's a little outside the box. It's an Italian spin on a classic dish using a variety of cheeses packed into colorful bell peppers. You can preheat the oven while completing the minimal preparation then bake to a bubbling, golden perfection.

The convenience, taste, texture and quality of Success Brown Rice as one of the main ingredients in these recipes helps make mealtime a cinch. In fact, any variety can be used in this recipe, including white rice, quinoa and more. Its "Boil-in-Bag" cooking process provides a satisfying shortcut as you simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no mess, no measure timesaver.

Visit SuccessRice.com for more comfort food recipes.

Chicken and Rice Casserole with Spinach and Mushrooms

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

• 1 bag Success Brown Rice
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped Italian parsley
• 1 tablespoon olive oil
• 1/3 cup chopped onions
• 2 garlic cloves, minced
• 1/2 package (4 ounces) mushrooms, sliced
• 1/4 cup white wine
• 4 cups baby spinach leaves
• 2 cups shredded, cooked chicken breast
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Prepare rice according to package directions. In small bowl, combine ricotta, Parmesan and parsley; reserve.
2. In large skillet over medium heat, heat oil. Add onions and garlic; saute 2 minutes. Add mushrooms and wine to skillet. Continue cooking 3 minutes, stirring occasionally. Add spinach and chicken. Stir until spinach is wilted and chicken is heated through, about 2 minutes. Stir in rice, salt and pepper.
3. Serve casserole topped with dollops of reserved cheese mixture.

Parmesan Stuffed Peppers with Rice

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

• 2 bags Success Brown Rice
• 2 cups (or 1 can, 15 ounces) tomato sauce, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup basil pesto
• 3 large bell peppers in assorted colors, halved lengthwise
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, thinly sliced

1. Preheat oven to 425 F. Prepare rice according to package directions.
2. Add 1 1/2 cups tomato sauce to greased 13-by-9-inch baking dish. In bowl, toss rice with remaining tomato sauce, 1/4 cup Parmesan cheese and pesto.
3. Divide rice mixture evenly among peppers. Place stuffed peppers in prepared baking dish. Sprinkle mozzarella and remaining Parmesan cheese over peppers.
4. Cover with foil; bake 18-20 minutes, or until peppers are tender, filling is heated through and cheese is melted. Remove foil. Broil 3-5 minutes, or until cheese is golden brown. Garnish with fresh basil.

Substitutions: Use fontina or provolone for mozzarella cheese and olive tapenade for basil pesto.

Source: Success Rice

(Culinary.net) Enjoying a meal with loved ones at the end of the day is a timeless tradition, but many families feel as though they’re constantly searching for ways to mix up the menu.

One trend gaining traction among home chefs is “meatless Mondays” in which classic dishes are made using substitutions for meat like veggies or grains. It’s a simple way to maintain nutritional value at the dinner table while putting a tasty twist on worn-out meals.

This Meatless Cheesy Burrito Bake can provide your family a flavorful way to skip the meat and make way for protein in the form of brown rice paired with bell peppers, onion and refried beans wrapped in wheat tortillas and topped with cheese, salsa and guacamole.

Find more creative family dinner inspiration at Culinary.net.

Watch video to see how to make this recipe!

Meatless Cheesy Burrito Bake

• 2          tablespoons canola oil
• 2          bell peppers, sliced
• 1          medium onion, sliced
• 1          teaspoon cumin
• 2          cups water
• 1          cup brown rice, uncooked
• 1          can (12 ounces) evaporated milk, divided
• 1          cup shredded cheddar cheese
• 1          can (4 ounces) diced green chiles, undrained
• 1          can (16 ounces) refried beans
• 6          wheat tortillas (8 inches)
• salsa (optional)
• guacamole (optional)

1. Heat oven to 350 F.
2. In large skillet, heat canola oil. Cook peppers, onion and cumin until tender.
3. In saucepan, add water and brown rice. Cook 45 minutes.
4. In saucepan, add 1 1/4 cups evaporated milk, shredded cheese and green chilies. Cook over medium heat until cheese is melted and smooth. Stir 3/4 cheese mixture in with rice; set remaining cheese sauce aside.
5. In medium bowl, add refried beans and remaining evaporated milk. Microwave 3-4 minutes.
6. Lay out tortillas and layer: refried bean mixture, rice mixture and pepper-onion mixture. Roll into burritos and place in baking pan. Top burritos with remaining cheese sauce. Bake 20-25 minutes.
7. Garnish with salsa and guacamole, if desired.

(Family Features) One of the great myths of healthy eating is that it’s expensive. Making healthier choices can actually save you money when you know how to shop smart.

To help encourage healthier communities, the American Heart Association and Aramark have simple tips to keep in mind as you seek out affordable, nutritious and tasty food options for your family:

• Shop with a plan in mind. Taking a list to the store helps limit impulse purchases, but it’s OK to make smart swaps while shopping if items you’d normally use are on sale.
• Consider your fruit and veggie options. Locally grown, seasonal fruits and vegetables are often reasonably priced for recipes like this Mediterranean Chicken and Grain Bowl. Canned and frozen options, meanwhile, can be just as nutritious as fresh options.
• Cook once, eat twice. Choose recipes that make enough food to enjoy fresh for one meal and as leftovers later, such as this four-serving Curry-Spiced Tofu with Asian Vegetables.
• Buy in bulk. Look for items with long shelf lives like whole grains and non-perishables such as canned beans and vegetables.
• Focus on dishes with limited, common ingredients. They are easy to prepare and allow you to avoid purchasing items like rarely used spices.
• Develop a budget. Assess your current food expenses each week. Multiply by the number of weeks that month to find your monthly food budget and determine if this fits with your other monthly expenses.

Find more recipes and tips to make healthy meals more affordable at fyp365.com or heart.org/healthyforlife.

Mediterranean Chicken and Grain Bowl

Recipe courtesy of Aramark
Servings: 6

• 8          ounces farro or brown rice
• 6          cups spinach, stems removed
• 1 1/2    cups diced seedless cucumbers
• 1 1/2    diced tomatoes
• 6          thin slices red onion   
• 3          cups cauliflower florets
• 3/4       cup balsamic vinaigrette
• 3          cups cooked skinless chicken breast, visible fat discarded
• 6          tablespoons fat-free or low-fat crumbled feta cheese
• 3          tablespoons kalamata olives

1. Cook farro according to package instructions.
2. On serving plate, place 1/2 cup farro. Around farro, arrange 1 cup spinach; 1/4 cup cucumber; 1/4 cup tomatoes; 1 slice red onion, separated into rings; and 1/2 cup cauliflower.
3. Drizzle balsamic vinaigrette over salad. Top with 1/2 cup chicken and garnish with 1 tablespoon feta cheese and 1 1/2 teaspoons olives. Repeat with additional servings. 

Nutritional information per serving: 342 calories; 12 g total fat; 52 mg cholesterol; 551 mg sodium; 35 g carbohydrates; 4 g fiber; 8 g sugars; 25 g protein.

Curry-Spiced Tofu with Asian Vegetables

Recipe courtesy of the American Heart Association
Servings: 4

• 12        ounces light, extra-firm tofu, drained and patted dry, cut into four slices
• 1          tablespoon, plus 1 1/2 teaspoons, curry powder, divided
• 12        ounces packaged fresh stir-fry vegetables
• 1          tablespoon water
• 2          teaspoons canola oil
• 1          teaspoon toasted sesame oil
• 1          large onion, cut into 3/4-inch wedges
• 4          large garlic cloves, minced
• 1/4       cup light coconut milk
• 1/4-1/2             teaspoon chili garlic sauce

1. Put tofu on large plate. Sprinkle tofu on both sides with 1 tablespoon curry powder.
2. In large microwaveable bowl, microwave vegetables and water on high 2-3 minutes, or until vegetables are almost tender-crisp. Pour off remaining water.
3. In large nonstick skillet, heat canola oil over medium-high heat, swirling to coat bottom. Cook tofu in single layer 3-4 minutes on each side, or until browned. Transfer to separate large plate. Cover loosely to keep warm.
4. In same skillet, heat sesame oil over medium-high heat, swirling to coat bottom. Cook onion 1 minute, stirring frequently.
5. Stir in vegetables and garlic. Cook 1-2 minutes, or until vegetables are tender-crisp, stirring constantly.
6. Stir in coconut milk, chili garlic sauce and remaining curry powder. Bring to boil over medium-high heat. Spoon vegetable mixture over tofu.

Nutritional information per serving: 151 calories; 6.5 g total fat; 86 mg sodium; 14 g carbohydrates; 4 g fiber; 4 g sugars; 10 g protein.

Source: American Heart Association/Aramark

(Family Features) With the rise in popularity of plant-based diets and dishes, combining them with dairy products can create a superfood power couple. For example, the cheddar cheese found in these Vegetarian Stuffed Peppers helps optimize nutrient absorption from the rice, black beans, corn and tomatoes to create a nutritious and delicious appetizer or meal.

Find more recipes that combine the goodness of dairy and plant-based foods at milkmeansmore.org.

Watch video to see how to make this recipe!

Vegetarian Stuffed Peppers

• 6             large sweet bell peppers
• 1/2         cup diced sweet onion
• 1             cup cherry tomatoes, sliced in half
• 1             cup frozen corn, thawed
• 1 1/2     cups cooked black beans plain (drained and rinsed if using canned beans)
• 2             cups cooked brown rice
• 1/2         teaspoon chipotle chili powder
• 1/2         teaspoon dried oregano
• 1/2         teaspoon ground cumin
• 3/4         teaspoon kosher salt
• 1/2         teaspoon black pepper
• 1 1/2     cups shredded Sharp Cheddar Cheese, divided

1. Preheat the oven to 350º F. Line a rimmed half sheet pan with non-stick aluminum foil.
2. Slice the tops off of the sweet bell peppers. Use a spoon to scoop the seeds and white membranes from the insides of the peppers. Discard the pepper tops and seeds. Place the peppers onto the prepared half sheet pan; briefly set aside.
3. In a large bowl, stir together the diced onion, cherry tomatoes, corn, black beans, and brown rice until combined. Sprinkle the chili powder, oregano, salt, and pepper over top before stirring to distribute the seasonings throughout. Fold 1 cup of the Cheddar cheese into the filling, reserving the remaining cheese for later.
4. Stuff the open cavities of the sweet bell peppers tightly with filling, mounding a bit of the filling over the top edge of the peppers. Sprinkle the remaining Cheddar cheese over top of the filling. Bake the stuffed peppers for 30 to 35 minutes or until filling is heated through, the peppers soften, and the exteriors begin to wrinkle. Serve immediately.

Source: United Dairy Industry of Michigan

Use on-hand ingredients for a quick-fix meal

(Family Features) Between juggling the ever-shifting to-do list and busy weeknights, there’s not always time left in the day to comb through cookbooks to find the perfect recipe. Even with a potential meal plan in mind, life can get in the way, and running to the grocery store might not be a top priority.

For a quick meal without a lot of hassle, an option such as Eckrich Smoked Sausage can be paired with whatever you have in the refrigerator or pantry for a fast, foolproof meal the whole family can enjoy. Since it is pre-cooked, all you have to do is heat and eat, taking the guesswork out of cook time while offering a rich and savory protein option for a balanced and delicious meal.

With flavors and forms ranging from the Original Skinless Smoked Sausage Rope to spicy Jalapeno & Cheddar Smoked Sausage Links, a home-cooked breakfast, lunch or dinner is just moments away – no instructions or plans needed. You can be a rebel without a cookbook and deliver diverse and delightful meals for your loved ones, such as this Veggie Smoked Sausage Stir-Fry.

For more mealtime inspiration, visit Eckrich.com.

Veggie Smoked Sausage Stir-Fry

Cook time: 20 minutes
Servings: 4

• 1          package Eckrich smoked sausage, sliced into 1/2-inch pieces
• 4          servings premade white or brown rice
• 1          tablespoon peanut oil
• 1          bag (16 ounces) frozen stir-fry vegetable mix
• 1          package stir-fry dry seasoning mix
• 2          tablespoons honey
• 1          teaspoon vinegar
• 2          tablespoons sesame oil
• toasted sesame seeds (optional)
• sliced green onions (optional)

1. In pan over medium-high heat, brown sausage; set aside.
2. Heat white or brown rice according to package instructions.
3. In same pan over medium-high heat, heat peanut oil and stir-fry vegetable mix. Add stir-fry dry seasoning mix, honey, vinegar and sesame oil.
4. Divide rice, sausage and stir-fry mixture among four bowls.
5. Sprinkle each with toasted sesame seeds and sliced green onions, if desired.

Source: Eckrich

(Family Features) With a new school year beginning, it’s important for parents to be prepared and help their children start forming good habits. For example, most children function better on a routine. They wake up every day at a certain time, they practice the same sports and eat nutritious, fresh foods that fuel their bodies.

One healthy option for kids is seafood. When kids eat at least two servings of seafood each week, as recommended by the American Academy of Pediatrics, they can receive big benefits. Fish and shellfish supply nutrients such as vitamins B and D, choline and essential omega-3 fatty acids, which are all needed for strong bones, brain development, healthy immune systems and cardiovascular systems.

In fact, research published in “Acta Paediatrica” shows an association between kids who eat fish at least once a week and better grades.

With a new routine in place, it can sometimes be hard for parents to keep up, but with fast-cooking seafood like thin fish fillets and shrimp, a healthy dinner can be ready in minutes. However, since some kids can be picky eaters, consider these tips from Joe Urban, director of food and nutrition services for Greenville County Schools, to add seafood to your family’s table.

• Start creating meals featuring seafood early in their lives, as children who are exposed to seafood at an early age may develop a fondness for the cuisine.
• Introduce them to mild varieties such as cod, pollock and haddock, then have them try other species as they become accustomed to the taste.
• Seafood can be substituted in nearly any dish that normally calls for chicken, beef, pork or other proteins. Serving seafood in familiar dishes like tacos, enchiladas, soups, salads, burgers and baked dishes can be a beneficial way for kids to eat more seafood.
• Canned seafoods like tuna and salmon make for quick, budget-friendly options when time is short, plus they can be mixed in with a variety of recipes.

For more seafood recipes and meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.

Hearty Salmon Skewers over Brown Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

• 1          pound salmon, cut into 1/2-inch cubes
• kosher salt, to taste
• freshly ground pepper, to taste
• paprika, to taste
• 8          skewers
• 1/4       cup cherry tomatoes, halved
• 1          cup pineapple, cubed
• 1/2       cup canola oil
• 1          lemon
• 2          cups cooked brown rice

1. Coat salmon with kosher salt, freshly ground pepper and paprika, to taste. Slide piece of salmon onto skewer, followed by tomato and then pineapple. Repeat three times on each skewer, or until skewer is full.
2. In large skillet over medium-high heat, heat 1/2 cup canola oil 1 minute.
3. Place skewers in pan and turn every 2 minutes per side. Squeeze lemon on skewers while cooking.
4. To serve, place 1/2 cup rice on each plate and two skewers on top. Squeeze hint of lemon over each serving, if desired.

Source: Seafood Nutrition Partnership