** Chicken & Rice Casserole **
2 cups cooked rice


2 cups (8 ounces) shredded Monterey Jack cheese


1 1/2 cups cooked, chopped chicken breast meat


1 can (12 fluid ounces) CARNATION Evaporated Milk


1/2 cup finely chopped red onion


2 large eggs, lightly beaten


1/4 cup finely chopped cilantro


2 tablespoons butter or margarine, melted


1 tablespoon diced jalapeños (optional)


PREHEAT oven to 350¡Æ F. Lightly grease 2-quart casserole dish.

COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared dish; stir well.

BAKE for 45 to 50 minutes or until knife inserted in center comes out clean.

FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.

PREHEAT oven to 350¡Æ F.

BAKE for 60 to 70 minutes or until knife inserted in center comes out clean.

Serving Size: 4

We are low-carbers.

The only green veggie that my entire family will eat is broccoli. So this plus some broccoli is the family's favorite meal:

Chicken Puffy
Mix together some grated parmesan cheese with some Hellman's or Best Food's mayonnaise, to make a thick paste.
Place boneless chicken parts in a pan.
Bake in a 350° oven till half-done.
Turn over the chicken pieces and coat each thickly with the cheese/mayo goop.
Return to oven and bake until done.
The goop will puff up into a delicious coating.
One of my family's VERY favorite dinners!
<THE END>

We are low-carbers, so that with a big batch of THIS:
MASHED "POTATOES"
1 HEAD OF CAULIFLOWER, TRIMMED, WASHED AND CUT INTO CHUNKS
BUTTER
CREAM OR SOUR CREAM OR CREAM CHEESE
SALT AND PEPPER TO TASTE
STEAM THE CAULIFLOWER TILL WELL-COOKED.
ADD 2-3 TBSP OF BUTTER AND MASH IT UP.
IF YOU LIKE IT A LITTLE CHUNKY, USE A POTATO-MASHER OR MIXER.
IF YOU LIKE IT VERY SMOOTH, USE A STEM/WAND-TYPE MIXER. I'M PARTIAL TO THE FOOD PROCESSOR!
ADD CREAM, A TBSP AT A TIME, TILL DESIRED CONSISTENCY.
SALT AND PEPPER TO TASTE.
VARIATION:
TWICE-BAKED NOT-POTATO CASSEROLE:
ADD GRATED CHEDDAR CHEESE, CRUMBLED BACON, A BEATEN EGG, AND PUT IN A CASSEROLE DISH. BROIL TILL TOP IS BROWNED.
<the end>

Rani

thanks for those recipes... im sure those are delicious...

This is a really easy recipe (even I could do it!!) for Taco Filled Pasta shells...I'm pretty sure it's terrible for yoU (you can substitute in some lower fat alternatives for some of the things below such as boca meat for ground beef, wheat pasta shells or low-cal tortilla chips), but it's absolutely yummy...It can be time consuming the first time you do it, but is a good back-up for a comfort food kind of day! This recipe makes two, so you can make one for now and freeze one for later...enjoy!

2 lbs ground beef
1/8 cup taco seasoning mix
1 (8 ounce) package fat free cream cheese, softened
24 uncooked jumbo shell pasta
1 cup salsa (optional)
1 cup taco sauce
1 cup kraft fat-free cheddar cheese, shredded
1 1/2 cups baked tortilla chips, crushed (or about 15-20 chips)

# In a skillet, cook beef over medium heat until no longer pink; drain Add taco seasoning and prepare according to directions Add cream cheese; cover and simmer for 5-10 minutes or until melted, stirring occasionally.
# Transfer to a bowl and refridgerate for 1 hour Cook pasta according to directions.
# Drain and toss with butter (A couple of teaspoons to keep the shells from sticking).Fill each shell with about 3 tablespoons of meat mixture.
# Place 12 shells in a greased 9" square pan; cover and freeze for up to 3 months To prepare unfrozen shells: spoon salsa into a greased 9" square pan.
# Top with shells and taco sauce.
# Cover and bake at 350 degrees for 30 minutes.
# Uncover and sprinkle with cheese and chips; bake 15 minutes longer or until cheese is melted.
# Serve with sour cream and onions To prepare frozen shells: Thaw for 24 hours and cook as above.

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