Mexican Casserole

-2 cups cooked rice
-1 can black beans, drained
-1 can corn, drained
-1 can Rotel
-8 oz salsa
-8 oz sour cream
-2 cups shredded cheddar cheese
-2 cups Mexican/taco shredded cheese

Combine all ingredients except Mexican cheese, put in a greased 9x13, sprinkle with Mexican cheese.
Bake at 350 for 35-40 minutes.
Spoon into tortillas.

-Bekah got this recipe from Cindy, who I think got it from Amber Hoke.

Sausage Grits casserole

1 cup grits
2TB butter
2 cups grated sharp cheddar cheese
1 t garlic powder
2 t worcestershire sauce
pepper
1 beaten egg
1/4 cup milk
1 pound crumbled, cooked sausage

Cook grits as directed. Add butter, cheese, garlic, salt, worcestershire suace, pepper--Cool.
Add egg and milk. Mix all together. Sprinkle with additional cheese and paprika.

Bake at 350 for 30 minutes.

This is served at Fort Lewis Lodge.

Pecan-Crusted Chicken Tenders

16 saltine crackers
1/4 cup pecans, ground
2 tsp. paprika
1/2 tsp salt
1 egg white
Vegetable cooking spray
1 1/2 lb. chicken tenders (I just cut up boneless, skinless breasts into strips)
1/4 cu all-purpose flour

preheat oven to 425
Stir together crushed crackers and next 4 ingredients.
Whisk egg white just until foamy.
Place a wire rack coated with cooking spray in a 15x10 jelly roll pan.
Dredge chicken tenders in flour; dip in egg white, and dredge in saltine/pecan mixture. Lightly coat chicken on each side with cooking spray (I haven't done that); arrange chicken on wire rack.
Bake at 425 for 18-20 minutes or until golden brown, turning once after 12 minutes.

These are great served with Chick-a fil-A sauce!!

Stuffed Peppers

My kids loved the filling in these peppers and the flavor reminds me of the yummy chicken salad we had at Kim's Bridal Lunch. I only did 4 peppers and then baked the remaining filling seperate in a pyrex dish at the same time. Also, instead of pimentos, I chopped up red pepper for the filling.

Stuffed Peppers
6 medium green Bell peppers(I used one red and loved that so next time I will use all red)
2 cups of cooked rice (I used brown.)
1 cup chopped celery
2 cups of cooked chicken cubed
1/4 cup chopped onion
2 TB of chopped pimento, drained
1 cup of mayonnaise, or as desired (I used reduced-fat)
1 teaspoon of curry powder
1/2 teaspoon of salt and a dash of pepper


Cut the tops of the peppers;remove seeds and membranes. (I chopped the top of the red pepper and used it in the filling) Cook peppers in simmering water for 10 to 15 minutes. Drain. Combine cooked rice, chicken,celery, onion, and pimento in a mixing bowl. In a seperate bowl, combine the mayo, curry, salt and pepper. Gently toss mayo mixture with the rice and chicken mixture. Fill peppers; place in a greased shallow baking dish and pour a small amount of water int he baking dish, enough to cover the bottom. Bake stuffed peppers at 350 for 30 minutes or until stuffed peppers are tender.

Oatmeal and Banana Pancakes

I bought 25 pounds of oatmeal. No, that isn't a typo. 25 pounds! Now we often eat oatmeal for breakfast but 25 pounds may have been excessive so I have been trying some new oatmeal recipes-Oatmeal Bread(alot of work!), Banana Oatmeal Bread, Oatmeal Chocolate Chip cookies, and these Oatmeal and Banana Pancakes. Max and Bella LOVED them. I tasted a couple bites and they are delicious and they are good for you! The recipe included a Pomegranate Syrup recipe to use on the pancakes which I didn't try this time but plan to next time.

Oatmeal and Banana Pancakes

3 medium bananas
1/2 cup of skim milk
1/2 tsp of pure vanilla extract
1 cup of rolled oats, ground to a course flour in a food processor
1/4 cup rolled oats
1/2 cup of whole wheat flour (I used freshly ground hard white wheat)
1/4 tsp of salt
2 tsp of baking powder
2 egg whites, whipped to soft peaks


1. Add bananas, milk, and vanilla to a blender and puree until smooth.
2. In a large bowl, whisk together the ground oats, the rolled oats, flour, salt and baking powder.
3. Fold in the blended banana mixture to form a thick batter. Don't overwork!
4. Gently fold in the blended egg whites.
5. Cook until lightly brown on both sides. These will be thick, dense pancakes.


Pomegrante Syrup
1 cup of Pomegranate Juice
2 Tablespoons of Honey

1. Whisk juice and honey together in a small saucepan.
2. Bring to a boil over medium-high heat, then drop heat to medium.
3. Simmer mixture until it is a thick syrup-about 15 minutes.
4. Cool slightly and use over pancakes.


This recipe is from the May/June issue of Clean Eating Magazine.

Roasted Carrots

This http://thepioneerwoman.com/cooking/2009/11/roasted-carrots-by-pastor-ryan/
is pretty much the greatest thing to ever happen to a carrot. End of story! Make these today!

Dill Dip

I got this yummy recipe from Lee's family and we love it. It is supposed to be served with veggies but Lee, Ben, and Kim just like to eat it with chips:)!

3/4 cup mayo
3/4 cup sour cream or plain yogurt
1 tablespoon minced onion
1 teaspoon of Beau Monde
1 teaspoon of dill

Mix it all together. I usually double or triple this and you can eat it right away but it tastes better if you mix it up several hours before serving.