CHICKEN AND RICE CASSEROLE

One of the most appealing aspects of this chicken casserole is how little preparation and cleanup is actually required. Since you're cooking the rice and chicken together in the same casserole dish, cooking them is as easy as pouring the ingredients in a single dish and popping them in the oven. As for cleanup, you just have that one dish to worry about.

Ingredients

- 1 cup of raw rice (185 grams) - Arborio or Bomba rice are idoneous for baking, but they may be expensive where you live. Try regular white or brown rice instead.
- 3 boneless and skinless chicken breasts.
- 1 package of dry onion soup mix
- 1 can of cream of mushroom soup - If you cannot find it where you live, it's basically an easy bechamel with mushrooms and evaporated milk. Try to make your own and freeze it so you can use it whenever you need!
- 3/4 onion, roughly chopped
- 1 package of mushrooms, chopped (optional)
- 1 bundle of spinach, chopped (optional)
- 2 cups of water
- Salt and pepper to taste

Directions

1. Preheat your oven to 320 F (160 C). Lightly grease a casserole and place your raw rice evenly on it. Slice the chicken and place it over the rice.

2. Add the chopped onion. If you're going to use the mushrooms and the spinach, now it's the time to add them too. It'll add some extra vitamins to the mixture! If you're not a fan of this combination, try other veggies instead. Just remember that when baking tomato or zucchini, you have to be careful because they add more liquids to the mix.

3. Mix the cream of mushroom soup, the dry soup mix and the 2 cups of water. Season to taste and pour the mixture over the rest of the ingredients.

4. Cook for 2 hours. Let it cool for 10-15 minutes before serving. 

CROCKPOT HAM, GREEN BEANS AND POTATOES

It doesn't get any easier than this!

CROCKPOT HAM, GREEN BEANS AND POTATOES

 

Ingredients

2 lbs of fresh green beans

2 lbs of ham

4 baking potatoes

1 small onion

Directions

Dice the ham, onion and potatoes. 

Put everything in the crockpot along with 3 cups of water and season to taste with pepper. 

Put on low for about six hours.

 

BAKED OATMEAL

Just the thing for a cold winter day.  Or even a fall one.

BAKED OATMEAL

*Ingredients:*

* 3 cups rolled oats

* 1 cup brown sugar

* 2 teaspoons ground cinnamon

* 2 teaspoons baking powder

* 1 teaspoon salt

* 1 cup milk

* 2 eggs

* 1/2 cup melted butter

* 2 teaspoons vanilla extract

* 3/4 cup dried cranberries

1.       Preheat oven to 350 degrees F (175 degrees C). 

2.       In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9×13 inch baking dish.

       3.    Bake in preheated oven for 40 minutes. I would definitely add apple slices and raisins to it.

 

Golden Summer Squash and Corn Soup

WebMD Recipe from EatingWell.com

Total Time: 30 Minutes

Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, chopped
• 2 medium summer squash (about 1 pound), diced
• 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
• 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
• 1/4 teaspoon salt
• 1 cup fresh corn kernels (about 1 large ear)
• 1 teaspoon lemon juice
• 1/4 cup crumbled feta cheese

Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

Step 2

Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta. 

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

BANANA BREAD

BANANA BREAD... only 4 ingredients!

1 box yellow cake mix
2 eggs
4-5 overripe bananas, mashed
 Pecans (optional)

Mix everything together in a large bowl.
Fill two medium or one large greased loaf pans.
Bake at 350*F for 40-45 minutes.
 

ROASTED CAULIFLOWER

I made this for dinner last night and it turned out really good.  I'm going to be making it again.

ROASTED CAULIFLOWER

Cut up a head of cauliflower into fairly large pieces.  Put in bowl.  Add olive oil to coat.  Add salt, pepper, garlic and a little grated parmesan cheese.  Mix well.

Put on cookie sheet.  Roast at 400* for 30 minutes turning often.

 

SLOW COOKER BERRY COBBLER

HOW TO MAKE SLOW COOKER BERRY COBBLER

Think you don't have time to make a classic, home-style pudding that your family will adore? Think again! We all have memories of great-tasting desserts from when we were kids. Start a whole new batch of memories baking with this dreamy, easy cobbler that you'll make time and time again.  

 

It's easy to rely on your slow cooker when it comes to main meals, but fewer people think of how versatile it is when it comes to dessert.  This recipe really draws the sweetness from the berries over the cooking time and it's the ultimate in minimal effort, high reward food preparation! 

Ingredients:

1 can pre-made biscuit dough
6 cups blueberries
1/2 brown sugar
1 tbsp cinnamon
2 tbsp cornstarch/cornflour

 

Instructions:

1. In a large bowl, combine the blueberries, brown sugar, cinnamon, and cornstarch, stirring until the berries are coated evenly with the mixture, before transferring into your slow cooker.
2. Tear or cut the biscuit dough into quarters and place evenly over the blueberry mixture, before cooking on high for 2.5 - 3 hours.

 

 And that's it! When we said minimal effort, we really weren't kidding. This is just perfect served with ice cream or whipped cream.  You could ring the changes by substituting half of the blueberries for raspberries, or even sliced apples with a handful of raisins. Sweet, sticky fruit and crumbly biscuit under a spoonful of silky cream?  This really is the stuff memories are made of.