Yummy Recipes

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!

Ingredients:

  1. 1 box Uncle Ben’s original wild rice (cooked)
  2. 1 can cream of celery soup
  3. 1/2 cup of mayonnaise
  4. 2 cooked chicken breasts or the equivalent…(cut up rotisserie works.)
  5. 1/2 bag of frozen green beans (cooked)
  6. 1/2 cup sliced water chestnuts
  7. 2 tbsp diced pimentos
  8. 1 cup fresh mushrooms
  9. 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.

http://www.eatliverun.com/crock-pot-chickpea-butternut-squash-and-red-lentil-stew/

photo-5

 

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.

🙂 Leslie

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