Designer Imposter:  Chicken Rice-a-Roni

1 c. brown rice
2 c. chicken broth (1 can plus a little water makes 2 cups)
1 chopped onion
1-2 stalks chopped celery
can of black or kidney beans
salt and pepper to taste

Saute onion and celery in a little water, oil or butter 5 minutes until limp.  Add chicken broth and rice, salt and pepper; bring to a boil.  Reduce heat, cover and simmer 45 minutes until rice is cooked and liquid is absorbed.  Drain and rinse beans.  Add and heat through.  (Freezes fine in single serving sizes.)

Timesaver:  If you have celery and onion chopped in your freezer, this is just as quick as the boxed stuff!

Cost:  $1 with homemade chicken stock; $1.50-2 if using canned

Super foods:  1 + 2 honorable mentions

• *Props are due to Martha, our local Pampered Chef guru!

Healthy Upgrade:
Soak brown rice in one cup water plus 1 Tbs whey or lemon juice.  Add 2 cups chicken broth when it’s time to cook.