The meals planned for November have been great so far. A couple have been new for me and turned out yummy, so I wanted to share!
1. Wild Rice and Chicken Casserole
I forgot to take a picture of this one, but it is so good. Someone brought this to us a couple years ago when Dan tore his ACL. I remembered it and cooked it for one of my friends who just had surgery. It makes a great freezer meal or a meal to take to someone. Very different, but absolutely delicious. Give it a try!
- 1 box Uncle Ben’s original wild rice (cooked)
- 1 can cream of celery soup
- 1/2 cup of mayonnaise
- 2 cooked chicken breasts or the equivalent…(cut up rotisserie works.)
- 1/2 bag of frozen green beans (cooked)
- 1/2 cup sliced water chestnuts
- 2 tbsp diced pimentos
- 1 cup fresh mushrooms
- 1-2 cups of cheddar cheese just depending on fast
Cook the rice, green beans, and shred/cube the chicken. Mix everything together in a 9 x 13 baking dish. Top with cheese. Cook at 350 degrees for 30 minutes or until bubbly. Enjoy!
2. Butternut, Chickpea, and Lentil Stew
This was a totally new recipe for me. I saw the picture on Pinterest and thought it sounded good. It was absolutely delicious. Very light and has the tastes of fall. It’s what you expect from a fall, veggie soup. It is called a stew, but it is actually has a nice broth. I just served it with some Sister Shuberts and it was fantastic. It would also be great over rice. For the red lentils in the ingredients, I just used a can of red beans. The prep is about 15 minutes to get everything into the crockpot, but worth it.
We tried a paleo chicken thighs recipe that was pretty good, but probably won’t make again. I also made a crockpot version of Olive Garden’s pasta fagoli. It was okay….
I’ve got a couple more new recipes this month to try, so I’ll fill you in on those.