When I decided to start the blog, I never had on my mind to do a cooking part. After a long talk and a lot of nudging from my husband and dear friend, they pleaded with me that I needed to share this part of me. It's true I LOVE to cook. It's kinda my stress reliever. Especially deserts! My husband blames me every time he has to go up another pant size. What can I say, it's cheap therapy for me!! So to kick things off, I decided to share one of my favorite go to meals. But the best part is the casserole is weight watchers and oh so yummy...
Mexican Casserole:
1 can fat free cream mushroom soup
1 can fat free cream chicken soup
1 can black bean or pinto, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 cup instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
6 Chicken Breast (boiled and then shredded)
1 cup shredded cheddar cheese
Mix everything together in a mixing bowl. Coat a 13x9 casserole dish with cooking spray. Pour ingredients into dish, sprinkle with cheese on top and cover with foil. Bake at 350 for 30 minutes.
1/3 cup of sour cream
1 tbsp of Valentina hot sauce
3/4 cup of grated monterey jack cheese
In a small sauce pan combine the refried beans, sour cream, hot sauce over medium-low heat. Stir constantly and when the beans are heated through (don't bring to boiling) remove from heat and pour into a glass pie pan or 9x9 dish.
Top with grated cheese and heat in the oven or microwave until cheese is melted.
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(trust me you'll be hooked)
2 pkg cherry Kool-aid
2 cups of sugar
2 quarts of water
4 tbs of instant tea
1 (12oz) can of pineapple juice
Mix, refrigerate and enjoy!
Now let's enjoy supper on the patio..
Laurie
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