Cheesy Tex Rice

Tex-mex Beef & Rice Casserole

Made: February 3, 2014

Ingredients
- 1 pound extra-lean ground beef
- 1 14 ounce can fire-roasted diced tomatoes, undrained
- 1 11 ounce can corn with red and green bell peppers, undrained
- 1/2 cup chopped onions
- 1 10 ounce tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 3 cups cooked long-grain white rice
- 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
- 1 cup crushed tortilla chips
- 3 tablespoons chopped fresh cilantro

Directions
- Heat oven to 350 F
- Brown meat in large nonstick skillet; drain
- Return to skillet
- Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well
- Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish
- Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover
- Bake 30 min. or until heated through
- Top with crushed chips and cilantro

I had to improvise, as the store didn't have the Santa Fe Cooking Creme, so I used onion and chive. I think it came out good, very tasty. My rice still stuck to the bottom of my dish, but that's rice for you! I didn't use cilantro though, it's not a welcomed flavor in the house.

(Recipe used: Recipe.com)

Semi-Mexican Chicken

Chicken Taco Casserole

Made: January 30, 2014

Ingredients
- Nonstick cooking spray
- 12 ounces chicken breast strips for stir-frying
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 2 teaspoons canola oil
- 1 medium onion, halved and thinly sliced
- 1 medium red or green sweet pepper, seeded and chopped
- 1 10 - ounce package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups purchased salsa
- 4 6 - inches corn tortillas, coarsely torn
- 3 ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
- 1/2 cup cherry tomatoes, chopped (optional)
- 1/2 of an avocado, pitted, peeled, and chopped (optional)
- Fresh cilantro leaves (optional)

Directions
- Preheat oven to 350 F
- Coat an unheated large nonstick skillet with cooking spray
- Preheat skillet over medium-high heat
- In a medium bowl, toss together chicken, garlic, and chili powder
- Add to hot skillet
- Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently
- Remove chicken from skillet; set aside
- Pour oil into hot skillet
- Add onion and sweet pepper
- Cook over medium heat about 5 minutes or until tender, stirring occasionally
- Stir in spinach
- Coat a 2-quart square baking dish with cooking spray
- Spread about 1/2 cup of the salsa into the bottom of the baking dish
- Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture
- Pour half of the remaining salsa over the vegetables and top with half of the cheese
- Repeat layers once, except do not top with the remaining cheese
- Bake, covered, for 30 to 35 minutes or until heated through
- Sprinkle with the remaining cheese
- Let stand for 5 minutes before serving
- If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro

I didn't use avocado or cilantro, but I used the tomatoes and sour cream to use as toppers. I also used onion powder and onion flakes instead of onions. I think it came out very flavorful and I plan on making this sometime again.

(Recipe used: diabeticliving.com)

Purple Cabbage

German Red Cabbage

Made: July 20, 2013

Ingredients
- 2 tablespoons butter
- 5 cups shredded red cabbage
- 1 cup sliced green apples
- 1/3 cup apple cider vinegar
- 3 tablespoons water
- 1/4 cup white sugar
- 2 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves

Directions
- Place butter, cabbage, apples, and sugar into a large pot
- Pour in the vinegar and water, and season with salt, pepper and clove
- Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the cabbage is tender for 1 1/2 - 2 hours

I used 1 apple (with the skin still on) and about 1/2 a head of cabbage. It's really sweet and juicy.

(Recipe used: allrecipes.com)

Asian Rice

Fried Rice

Made: July 14, 2013

Ingredients
- 3 cups cooked white rice
- 3 tablespoons sesame oil
- 1 cup frozen peas (thawed)
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce

Directions
- On medium high heat, heat the oil in a large skillet (or wok)
- Add the peas, onion and garlic
- Stir fry until tender
- Lower the heat to medium low and push the mixture off to one side
- Pour your eggs on the other side and stir fry until scrambled
- Add the rice and the soy sauce
- Blend together
- Stir fry until thoroughly heated

I thought 3 tablespoons was a lot of the sesame oil, but it complemented the soy sauce just right. I always have trouble with the eggs as they always run into whatever else I'm cooking in the pan, but overall it came out nice. I'll have to tweak it to see how I could get the rice drier and not so mushy though.

(Recipe used: found on facebook)

Taco spin-off

Beef Tostadas

Made: May 25, 2013

Ingredients
- 1-1/2 pounds boneless beef round steak
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lime juice
- 3 garlic cloves, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1 large onion, chopped
- 1 tablespoon chili powder
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 12 packaged tostada or hard taco shells
- 3/4 cup fat-free refried beans
- 1-1/2 cups shredded iceberg lettuce
- 1 cup reduced-fat shredded Mexican-blend cheese
- 3/4 cup salsa

Directions
- Sprinkle steak with salt and pepper
- Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in a slow cooker
- Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours
- Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks
- Place shredded beef in a large bowl
- Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids
- Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine
- Cover; keep warm
- Warm tostada shells in oven according to package directions
- While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable
- Spread each tostada with 1 tablespoon refried beans
- Place 1/3 cup beef over beans and divide lettuce equally among tostadas
- Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa

I made mine slightly different ... I used ground beef instead of round steak. I browned the beef in a pan with the spices and I used lemon juice instead of lime juice. I also added in a touch of taco seasoning. I also used spinach instead of lettuce and I also used sour cream to add a touch of cool. Also makes a good salad

(recipe used: recipe.com)

Shells Green with Envy

Chicken and Spinach Stuffed Shells

Made: May 13, 2013

Ingredients
- 1 (12-ounce) box uncooked jumbo pasta shells
- 2 cups chopped cooked chicken
- 2 cups fresh chopped spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15oz) container ricotta cheese
- 1 (8oz) packages cream cheese, softened
- 1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
- 1 large egg, lightly beaten
- 1 tablespoon dried parsley flakes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded mozzarella cheese, divided
- 1 (26oz) jar prepared spaghetti sauce

Instructions
- Cook shells according to package directions
- Be careful not to overcook them or they will tear easily when trying to fill them
- Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together
- Preheat oven to 350 F
- Lightly grease two 9x13 baking dishes
- In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce
- Stir in 1 cup mozzarella
- Spoon into shells
- Spread half of spaghetti sauce into prepared baking dishes
- Arrange shells over sauce; top with remaining sauce
- Cover tightly with heavy-duty aluminum foil
- Bake, covered, for 40 minutes
- Uncover, sprinkle with remaining 1 cup mozzarella
- Bake for 5 to 10 more minutes

I had a lot of filling leftover, but I only made 14 shells since we're a small family of 4. I used a Garlic and Onion pasta sauce to go with this and topped it with some shredded cheese. These shells seemed a lot smaller than others I've seen, but they were perfect for us!

(Recipe used: Paula Deen via Facebook)

Fajitas unwrapped

Warm Fajita Salad

Made: May 9, 2013

Ingredients
- 1/4 cup lime juice
- 1/4 cup reduced-sodium chicken broth
- 1 tablespoon snipped fresh cilantro
- 2 cloves garlic, minced
- 1 1/2 teaspoons cornstarch
- 3/4 pound boneless beef top sirloin steak, cut into thin, bite-size strips
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
- 2 small onions, cut into thin wedges
- 2 small green, red, and/or yellow sweet peppers, cut into thin strips
- 1 tablespoon cooking oil
- 1 10-ounce package torn mixed greens (8 cups)
- 12  cherry tomatoes, quartered
- Red or green salsa (optional)

Directions
- Combine lime juice, chicken broth, cilantro, garlic, and cornstarch; set aside
- Sprinkle beef with cumin, salt, and black pepper; toss to coat
- Coat an unheated large skillet with cooking spray
- Add onions and sweet peppers
- Stir-fry over medium heat for 3 to 4 minutes or until crisp-tender
- Remove vegetables from skillet
- Carefully add cooking oil to the skillet
- Add beef strips; stir-fry about 3 minutes or until desired doneness
- Push to side of the skillet
- Stir lime juice mixture; add to skillet
- Cook and stir until thickened and bubbly; cook and stir 1 minute more
- Stir meat and vegetables into mixture in skillet; heat through
- To serve, arrange greens and tomatoes on four dinner plates
- Divide beef-vegetable mixture among plates

I wanted something different and this was just what I was looking for. I also topped mine with sour cream and cheese, opted out of onions and cilantro and garlic. I did use Garlic salt in both the cornstarch mixture and with the steak rub too. I used red, green, yellow and orange peppers, romaine lettuce and some baby spinach.

(Recipe used: Better Homes & Gardens)

Rice & Beans

Salsa, Black Bean, and Rice Salad

Made: March 14, 2013

Ingredients
- 2 cups cooked long grain rice, chilled
- 1 can black beans, rinsed and drained
- 2 cups chopped tomatoes
- 1 cup chopped yellow or red sweet pepper
- 1 cup frozen whole kernel corn, thawed
- 2 green onions, thinly sliced
- 2 tablespoons snipped fresh cilantro
- 1 cup bottled picante sauce or salsa
- 4 ounces Monterey Jack cheese with jalapeno chile peppers, cut into 1/4-inch cubes (optional)
- Lettuce leaves
- 1/2 cup fat-free or reduced-fat sour cream

Directions
- In large bowl, stir together chilled rice, beans, tomatoes, sweet pepper, corn, onions, and cilantro; add picante sauce or salsa
- Toss to coat
- Stir in cheese, if using
- Line six salad bowls or plates with lettuce leaves
- Top with rice mixture
- Serve with sour cream

I made this with a couple exceptions. (When don't I?) I didn't add in the cilantro or green peppers and I used cheese without the jalapeno chile peppers in it. But I did love the flavor the chili and sour cream gave the mixture. I made mine more like a layered salad. I had my lettuce (strips) on the bottom and then I added the rice. Next came the mixture and then I topped it with the cheese (cheddar and Mozzarella). I really liked this for there not including a main protein.

(Recipe used: Better Homes & Gardens)

Baked Asparagus

Parmesan Roasted Asparagus with Cod Cake

Made: March 1, 2013

Ingredients
- 1 pound fresh asparagus, trimmed
- 3 tablespoons olive oil
- 1/3 cup shredded Parmesan Cheese
- 1 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt

Directions
- Place asparagus in an un-greased baking pan
- Drizzle with oil, toss to coat
- Sprinkle with cheese, lemon pepper and salt
- Bake at 400 F for 20-25 minutes or until tender, stirring occasionally

I didn't make the Cod Cake; we bought them from our local church. But I baked mine along with the asparagus (about 5 per person, so 15 stalks altogether) for 25 minutes at 400 F. I put Old Bay and some butter on top of my cake. Asparagus were cooked as to the recipe recommendations. Everything came out yummy :)

(Recipe used: Taste of Home Quick Cooking Annual Recipes 2013)

Quesadilla Mishap

Chicken Veggie Quesadillas

Made: January 16, 2013

Ingredients
- 2 tablespoons canola oil
- 1 red bell pepper, chopped
- 1 tomato, chopped
- 2 cups chopped cooked chicken
- 1 package frozen corn, thawed and drained
- 6 green onions, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 8 flour tortillas (8in)
- 1/4 cup salsa
- 1/4 cup sour cream

Directions
- Heat the canola oil in a large nonstick skillet over medium heat
- Saute the bell pepper in the hot oil, stirring continually until tender, about 3 minutes
- Combine the bell pepper, tomato, chicken, corn and green onion in a large bowl
- Add in the salt & pepper and mix well
- Mix the Jack cheese and the Cheddar cheese in a small bowl
- Wipe out the skillet you used for the bell pepper with a paper towel, then heat
- Place a tortilla in the pan and spread on a quarter of the chicken mixture
- Sprinkle with a quarter of the cheese mixture
- Top with another tortilla
- Cook for 2 minutes
- Turn over and cook for 2 more minutes or until browned
- Set aside and repeat with the rest of the tortillas
- Cut each one into 4 wedges
- Serve with the salsa and sour cream

I had quite a bit of an issue with trying to turn the quesadilla over in the skillet.

So after this fiasco, I put them in the oven. I set the oven to 375 F and prepared them like normal. I let them bake (without flipping) for 15 minutes. Much better!

(Recipe used: Cooking my way)

Tomato Stir Fry

Beef Broccoli Stir-Fry

Made: January 14, 2013

Ingredients
- Vegetable cooking spray
- 3  cups broccoli florets
- 1 boneless beef sirloin steak
- 1  can Campbell's Condensed Tomato Soup
- 1/4 cup water
- 2  packages oriental flavor ramen noodle soup

Directions
- Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute
- Add the broccoli and stir-fry until tender-crisp
- Remove the broccoli from the skillet
- Remove the skillet from the heat
- Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute
- Add the beef and stir-fry until well browned
- Stir in the soup, water and 1 ramen seasoning packet (reserve the remaining seasoning packet for another use) and heat to a boil
- Return the broccoli to the skillet and cook until the mixture is hot and bubbling
- Cook the noodle soup according to the package directions without the seasoning packet
- Drain the noodles well in a colander
- Serve the beef mixture over the noodles

I cut the serving down since I only needed two servings instead of 4. I used a small top sirloin and whatever leftover frozen broccoli I had left as well as only 1 package of ramen noodles. Overall, it was a different take on a stir-fry and a quick dinner.

(Recipe used: recipe.com)

Slow cooking chicken

Chicken and Corn Pot

Made: January 11, 2013

Ingredients
- 3 tablespoon corn oil
- 1 large onion, sliced
- 1 green bell pepper, seeded and chopped
- 8 chicken pieces (thighs and drumsticks)
- 1 can chopped tomatoes
- Pinch of cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 1/4 cups boiling chicken stock
- 1 tablespoon cornstarch
- 1 cup frozen corn, thawed
- 3 cups frozen fava beans, thawed
- Salt to taste
- Crusty bread

Directions
- If needed, preheat slow cooker
- Heat the oil in a large heavy skillet
- Add the onion and green bell pepper and cook over medium heat, stirring occasionally, for 5 minutes until the onion is softened
- Using a slotted spoon, transfer the mixture to the slow cooker
- Add the chicken  to the skillet and cook, turning occasionally, for 5 minutes, until golden all over
- Season with cayenne pepper and salt
- Stir the Worcestershire sauce in the boiling stock
- Pout over the chicken in the slow cooker
- Cover and cook for 6 1/2 hours on low
- Mix the cornstarch with 2 tablespoons water
- Stir into the strew
- Add the corn and the beans
- Re-cover and cook for 30-40 minutes on high
- Serve with crusty bread

I used whatever I had in the pantry ... so for this batch, I used chicken breast tenderloins, a can of strewed tomatoes (Italian blend), canned corn and frozen green beans that were already opened. I also served this with some mashed potatoes underneath.

(Recipe used: Tasty slow cooker dishes)

Creamy Veggies

Creamy Spinach and Mushroom Pasta

Made: January 10, 2013

Ingredients
- 1 1/2 cup uncooked penne pasta
- 2 tablespoons olive oil
- 9 oz mushrooms, sliced
- 1 teaspoon dried oregano
- 1 1/4 cups vegetable stock
- 1 tablespoon lemon juice
- 6 tablespoon cream cheese
- 7oz frozen spinach
- Salt & Pepper

Directions
- Cook the pasta in a large pan of slightly salted boiling water, according to the instructions on the package
- Reserve 3/4 cup of the cooking water for later
- Meanwhile, heat the oil in a heavy-bottom skillet over medium high heat
- Add the mushrooms and cook for 8 minutes, stirring constantly until the mushrooms are almost crisp
- Stir in the stock, lemon juice and oregano
- Cook for 10-12 minutes, or until the stock has reduced by half
- Stir in the cream cheese and spinach
- Cook over medium low heat for 3-5 minutes
- Add the reserved cooking liquid and the cooked pasta
- Stir well, season with salt & pepper
- Heat throughout gently before serving

I used a small can of pre-sliced mushrooms and a can of spinach. Rotini pasta was the preferred pasta of choice instead of penne, and I used our leftover onion and chive cream cheese from last night's dinner.

(Recipe used: Easy Vegetarian Dishes)

Soup & Veggies

Minestrone Soup

Made: January 3, 2013

Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated Parmesan cheese

Directions
Heat the olive oil in a large pot over medium-high heat
Add the onion and cook until translucent, about 4 minutes
Add the garlic and cook 30 seconds
Add the celery and carrot and cook until they begin to soften, about 5 minutes
Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil
Reduce the heat to medium low and simmer 10 minutes
Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes
Ladle into bowls and top with the Parmesan

I used black beans instead of kidney beans. The noodles sucked up a lot of the broth, so I might have to add more later on. But overall, I really enjoyed this!

(Recipe used: Food Network)

Luck from the South

South Georgia Caviar

Made: December 31, 2012

Ingredients
- 2 cans (15oz) black-eyed peas, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5oz) spicy diced tomatoes
- 2 cups chopped red bell pepper
- 1/2 cup chopped jalapeno pepper
- 1/2 cup chopped yellow onion
- 1 bottle (8oz) Italian dressing
- 1 jar (4oz) chopped pimientos, drained
- Tortilla chips or crackers for dipping

Directions
- In a large serving bowl, mix together the black-eyed peas, corn, tomatoes, bell pepper, jalapeno pepper, onion, Italian dressing and pimientos
- Cover and refridgerate for at least 2 hours or overnight to let the flavors come out
- Serve with tortilla chips or crackers for dipping

I didn't quite make this to the recipe; but I used it as inspiration to make my own little salad suited for my likes and to try something new for the New Year; since it's heard that black-eyed peas bring luck for the new year.

Ingreidents
- 1 can black-eyed peas, rinsed and drained
- 1 can corn kernels, drained
- 1 can stewed tomatoes - Italian recipe
- Salt & Pepper

Directions
- In a large skillet, mix together the black-eyed peas, corn and stewed tomatoes
- Season with salt & pepper
- Heat throughout over medium-high heat until the stewed tomatoes have softened
- Chill for 4 hours
- Serve with chips or crackers

 I think it came out quite nice and flavorful. I used stewed tomatoes because it's said to bring wealth for the new year if eaten with black-eyed peas and the corn represents gold for wealth. I hope it brings you lots of health and wealth for the new year as well!

(Recipe used: Paula Deen's Southern Cooking Bible)

Stuffed beef

Beef Stuffing Bake

Made: December 29, 2012

Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 package beef or pork-flavored stuffing mix
- 1 can condensed cream of celery soup, undiluted
- 1 can condensed cream of mushroom soup, undiluted
- 1 jar (4.5oz) sliced mushrooms, drained
- 1 cup water
- 1 cup frozen mixed vegetables

Directions
- In a skillet, cook beef and onion over medium heat until meat is no longer pink, drain
- Transfer to an ungreased 13x9x2 baking dish (2qt)
- In a bowl, combine contents of stuffing seasoning packet, soups, mushrooms water and vegetables
- Sprinkle stuffing over beef mixture
- Top with soup mixture
- Bake uncovered at 350 F for 30 minutes or until heated through

I did things a little differently. My stuffing mix (which was chicken flavored) only had 1 package and not a 2 package combo; so I mixed my stuffing in with my soup and veggies. For the veggies, I used some of the open bags we had. So it was a combo of peas, green beans and broccoli. Granny's portion had no mushrooms and I didn't use onions at all. But we have no leftovers :)

(Recipe used: Taste of Home's Ultimate ground beef cookbook)

Corny Soup

Velvety Corn Soup

Made: December 2, 2012

Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 3 green onions, finely chopped
- 1 1/2 cups water
- 2 15oz cans cream style corn
- 1 1/2 cups half & half
- 4 teaspoons chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon paprika

Directions
- Melt the butter in a large saucepan over medium-high heat
- Stir in the flour
- Cook, stirring continually for 1 minute, or until smooth & bubbly
- Add the green onions to the flour mixture
- Cook, stirring continually, for 1 minut
- Sit in 1 1/2 cups water
- Bring to boil, stirring occasionally
- Boil the mixture, stirring continually, for 1 minut
- Stir in the corn, half & half and bouillon granules
- Bring to a boil, stirring frequently
- Stir in the salt and pepper
- Ladle into soup bowls
- Sprinkle with paprika

I used what I had available. So no green onions and I used bouillon cubes (2) instead of granules. I don't care for paprika, but the soup itself had enough seasoning. I also used about 1/2 cup milk to top off the half & half since I ran out.

(Recipe used: My way cooking)

Basket eggs meet Casserole

Southwestern Egg Bake

Made: November 28, 2012

Ingredients
- 2 cups cornbread stuffing crumbs
- 1 can Green Giant whole kernel corn, drained
- 1 can Old El Paso chopped green chiles, undrained
- 1/2 cup sour cream
- 7 eggs
- 1 cup shredded Monterey Jack cheese (4 ounces)
- Salsa, if desired

Directions
- Heat oven to 400 F
- Spray rectangular baking dish with cooking spray
- Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl
- Spread evenly in baking dish
- Make 6 indentations in stuffing mixture with back of spoon
- Break 1 egg into each indentation
- Pierce yolk of each egg with fork
- Bake uncovered 20 to 25 minutes or until egg whites and yolks are firm, not runny
- Sprinkle cheese over stuffing mixture
- Bake 2 to 3 minutes longer or until cheese is melted
- Serve with salsa, if desired

Mine wasn't too "southwestern" since I didn't have chiles in the house and I usually don't use chiles in much of anything. I did add a dash of crushed red pepper and Old Bay :) I cooked my eggs for the fill 28 minutes just in case. The yolks weren't too runny, but not over cooked. I also used some Mozzarella and Cheddar cheese.

(Recipe used: bettycrocker.com)

Veggies from the South

Southwest Vegetarian Bake

Made: October 27, 2012

Ingredients
- 3/4 cup uncooked brown rice
- 1 1/2 cups water
- 1 can black beans, drained & rinsed
- 1 can mexicorn, drained
- 1 can diced tomatoes and green chilies
- 1 cup salsa
- 1 cup (8 oz) reduced-fat sour cream
- 1 cup (4 oz) shredded reduced-fat cheddar cheese
- 1/3 teaspoon pepper
- 1/2 cup chopped red onion
- 1 can sliced ripe olives, drained
- 1 cup (4 oz) shredded reduced-fat Mexican cheese blend

Directions
- In a large sauce pan, bring ride and water to a boil
- Reduce heat, cover & simmer for 35-40 minutes or until tender
- In a bowl, combine the beans, mexicorn, tonatoes, salsa, sour cream, cheddar cheese, pepper and rice
- Transfer to a shallow 2 1/2 qt baking dish coated with cooking spray
- Sprinkle with onions and olives
- Bake, uncovered, at 350 F for 30 minutes
- Sprinkle with Mexican cheese
- Bake 5-10 minutes longer or until heated through and cheese is melted
- Let stand 10 minutes before serving

Since I just used things I had in the house, it wasn't really that southwestern. Regular corn and tomatoes, and also plain white rice. I did add in a bit of taco seasoning to help with the missing spices. And I forgot about the salsa, so that was a bummer. 

(Recipe used: Taste of Home 2012 Diet Comfort Food)

Cheesy Tuna

Tuna Melt Pot Pie

Made: October 21, 2012

Ingredients
- 3 cups uncooked rotini pasta (9oz)
- 1 can condensed Cheddar cheese soup (or 1 can condensed cream of mushroom/celery)
- 1/2 cup milk
- 1 large tomato, chopped (1 cup)
- 1 cup shredded Cheddar cheese (4oz)
- 2 tablespoons grated Parmesan cheese
- 1 can (12 oz) white tuna in water, drained & flaked
- 1 can (2.8 oz) French-fried onions

Directions
- Heat oven to 375 F
- Spray 9 1/2in glass deep-dish pie plate with cooking spray
- Cook & drain pasta as directed on package
- In large bowl, mix soup & milk
- Stir in cooked pasta, tomato and cheeses
- Gently fold in tuna
- Spoon into pie plate
- Cover with foil, bake 30 mintues
- Uncover, sprinkle onions evenly over top
- Bake 5 minutes longer or until onions are light golden brown

I only did a couple things differently:
- I used a rectangular baking dish instead
- I used both rotini and bowtie pastas as I only had a little left per box and combined I reached the 3 cups needed
- I used cream of celery soup for this recipe; no cheddar cheese soup in the house and since Granny was joining us, no mushrooms
- I forgot about the Parmesan cheese (oops)
- Granny was joining us, so no fried onions.
- I used a can of pre-diced tomatoes. Just as easy and less of a mess to clean up after
- I used 15oz of tuna since my cans are only 5oz each and I like tuna; it evened up nicely in the end
- I used the rest of the shredded cheddar cheese (less than a handful left) and added 4 oz of Veleetta cheese to the mix

Overall, I think this was a new spin on a tuna casserole and I plan to make this again during the Lenten season!

(Recipe used: Pillsbury Annual Recipes 2012)