10/24/12

Fiesta Chicken and Rice Bake

INGREDIENTS

  • 1 (10.75 ounce) can Condensed Cream of Chicken Soup
  • 1 cup salsa
  • 1 cup water if using white rice, 1 3/4 cups water if using brown rice
  • 1 cup whole kernel corn
  • 3/4 cup uncooked rice
  • 4 skinless, boneless chicken breasts
  • paprika
  • 1/2 cup shredded Cheddar cheese

DIRECTIONS

  1. Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
  2. Bake at 375 degrees F for 45 minutes or until done. It will take a bit longer with brown rice.  Sprinkle with cheese.

 

10/24/12

3 cheese chicken pasta bake

2 cups multi-grain pasta or gluten free pasta

9 oz. spinach

1 lb. chicken

1 tsp. basil

1 can (14.5 oz.) spaghetti sauce

1 can (14.5 oz) diced tomatoes, drained

2 oz. cream cheese

1 cup mozzarella Cheese

2 tbps grated parmesan Cheese

 

Preparation:

  1. Cook pasta as directions and add spinach for last minute
  2. cook chicken and basil in skillet until chicken cooked then add sauce and tomatoes.  Bring to boil and stir in cream cheese
  3. drain pasta mixture, stir in ck. Mixture and ½ cup mozz. Cheese.  Place in baking dish
  4. bake for 20 min. @ 375… sprinkle w/ remaining cheese
10/22/12

Beef De Roma

Ingredients:

  • 1 lb. ground beef
  • ½ cup onion, chopped
  • ¼ cup green pepper, chopped
  • 1 clove garlic, minced
  • 1 tsp. salt
  • 1 tsp. dried parsley
  • ½ tsp. oregano
  • ½ tsp. basil
  • ¼ tsp. pepper
  • 2 – 8 oz. cans tomato sauce
  • 3 cups prepared rice
  • 16 oz. container cottage cheese
  • Parm. Cheese

 

Preparation:

  • Brown meat in skillet; drain
  • Add onion, pepper, garlic, and seasonings and tomato sauce.  Simmer for 5 minutes.
  • Layer rice, cottage cheese and meat mixture in a greased 3 qt. casserole dish.
  • Bake @ 350 for 30 minutes
10/22/12

Cheesy chicken and Rice

Ingredients:

  • 1 can (10 ¾ oz.) cream of chicken soup
  • 1 1/3 cup water
  • ¾ cup uncooked regular white rice
  • ½ tsp. onion powder
  • ¼ tsp. black pepper
  • 2 cups fresh/frozen vegetables
  • 4 skinless, boneless chicken breasts
  • ½ cup shredded cheddar cheese

 

Preparation:  Place everything but meat in a 11” x 8” baking dish.  Top with chicken. Bake at 350 for 50 minutes or until rice is tender.  Top with cheese

Variations:  Use Parmesan cheese and replace onion powder with 1 tsp. Italian seasons for Italian.  Or, replace onion powder with 1 tsp. chili powder and used Mexican blend cheese.

10/15/12

Lentil Casserole

Lentil Casserole

Ingredients

  • 2 3/4 cups water
  • 3 cubes vegetable bouillon
  • 1 1/2 cups brown rice
  • 2 tablespoons vegetable oil
  • 1 medium zucchini, chopped
  • 1 white onion, chopped
  • 1 1/2 tablespoons cumin
  • 2 teaspoons dried oregano
  • 2 cups dry brown lentils
  • 6 cups water
  • salt and pepper to taste
  • 1 (8 ounce) package sharp Cheddar cheese, grated and divided
  • 3/4 cup bread crumbs

Directions

  1. In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
  2. Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9×13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
  5. Bake in the preheated oven just until cheese has melted, about 10 minutes.

 

10/15/12

Spicy Beans and Rice

Spicy Beans and Rice

Ingredients

  • 1 1/2 cups water
  • 1/2 cup uncooked brown rice
  • 2 (15 ounce) cans black beans, undrained
  • 2 fresh jalapeno peppers, seeded and chopped
  • 1 teaspoon ground cumin, or to taste
  • 1 tablespoon chili powder, or to taste
  • black pepper to taste
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 fresh green onions, chopped
  • 1/2 (2 ounce) can sliced black olives, drained

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
  3. Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
  4. Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
  5. Serve beans over cooked rice.