Rice Casserole

Modified from Money Saving Mom's Green Rice Casserole

Chicken & Broccoli Rice Casserole:

3 cups cooked rice (we use brown rice)
2 eggs, beaten
1 cup milk
1/4 cup chopped dried parsley
1/4 cup bell pepper

1/8 tsp cayenne pepper
2 cups cheddar cheese, grated
1/4 cup butter, melted

1/4 cup plain yogurt
1/4 teaspoon black pepper
1 teaspoon salt

1/4 tsp small onion, finely chopped

1 cup diced cooked broccoli

1 cooked chicken breast diced 

Combine all ingredients and pour into a 9″x13″ baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10 minutes longer.

Serves 8-10. Freezable.

Mexican Rice Casserole:

3 cups cooked rice (we use brown rice)
2 eggs, beaten
1 cup milk
1/2 cup bell pepper

1 cup corn

1 cup salsa

1 tsp hot sauce (optional)
2 cups cheddar cheese, grated
1/4 cup butter, melted

1/4 cup plain yogurt
1/4 teaspoon black pepper
1 teaspoon salt

1/4 tsp small onion, finely chopped

1/2 cup spinach (cooked, drained, diced)

1 cooked chicken breast diced (can use steak, ground beef or a can of black beans drained for a vegetarian casserole)

Combine all ingredients and pour into a 9″x13″ baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10 minutes longer.

Serves 8-10. Freezable.

Mashed Potatoes & Carrot

Carrot/Potato Mash

• 1 ½ pounds potatoes, peeled and diced (about 6 medium sized)
• 1 ½ pounds carrots, peeled and diced (about 9 medium sized)
• 5-6 cloves garlic, peeled and finely minced
• 4 tbsp butter (half of a stick)
• 1 tsp dried parsley
• 1 – 1 ½ tsp. sea salt, to taste (less if using refined salt)
• ¼ – ½ tsp freshly ground pepper, to taste
• 1 – 2 tbsp milk
Directions
Place potatoes, carrots, and garlic in a medium-sized saucepan and cover with plenty of water. Bring water to a boil over high heat. Reduce heat to medium-high and cook until vegetables are tender and can be easily mashed, about 20-25 minutes. Drain the water. To the pot of cooked vegetables add butter, parsley, salt, and pepper. Mash well with a potato masher. (You could also use a food mill if you would like them silky smooth. A potato masher will give you a chunkier texture, which is what we prefer.) Once the veggies are mashed, stir in the milk until they reach your desired consistency. Enjoy!

Cinnamon Roll Biscuits

Easy and delicious!
From www.moneysavingmom.com


Cinnamon Roll Biscuits
• 3 ½ cups flour (I used freshly-ground whole-wheat. Doreen suggested doing half white and half whole-wheat.)
• 2 ½ Tablespoons baking powder
• ¼ teaspoon cream of tartar
• ½ cup powdered milk
• 1 tsp salt
• 3/4 cup melted coconut oil
• 1 1/3 cup milk
• 1 tbls white sugar
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Filling
• 2 Tablespoons butter, melted
• 2 Tablespoons brown sugar
2 Tablespoons white sugar
• 2 Tablespoons cinnamon
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Glaze (I made a little extra since we like lots of glaze around here!)
• 1 1/2 cups powdered sugar
• 2-3 Tablespoons milk

Combine all ingredients in bowl. Turn onto a well-floured surface and knead at least ten times (the dough will be sticky). Roll dough out into a rectangle.
Mix butter and cinnamon together and spread over rolled out dough. Roll up and cut into 1/2 inch rolls.
Place in a greased 9x9 baking pan and bake at 400 degrees for 15-19 minutes.
Mix glaze ingredients together and drizzle over Cinnamon Roll Biscuits as soon as they come out of the oven. Serve warm.

FOR ORANGE ROLLS:
Replace 1/2 cup milk with orange juice. Add 1 tbls orange zest.

Icing:
1 1/2 c. powdered sugar
2 tbls orange juice
1 tbls orange zest
1 tsp orange extract