Chicken Mango Rice Salad

This yummy salad contains many of my favorite things so I had no doubt it would be good.  The flavor the first day was amazing.  The second day it was a little dry.  I used a quart of canned chicken and it was too much (and probably contributed to the dryness).  Use less next time.  Also try chunks instead of shredded.

(www.recipeshoebox.com)

1 1/2 c rice (before cooking)
3 c water
3-4 boneless skinless chicken breasts, cooked and diced
1 avocado, peeled and diced
1 mango, peeled and diced
3/4 bunch fresh cilantro, chopped

1 1/4 t salt
3/4 t pepper
3 1/2 T lime juice (juice of 2 limes)
1/3 c olive oil

Cook rice as directed.  Set aside.

Add cooled, diced chicken breasts to rice, then add mango, avocado and chopped cilantro.  Toss together, then in a separate bowl combine the lime juice, olive oil, salt and pepper and pour over the chicken / rice / fruit mixture.  Stir until just combined.  Serve cold or at room temperature.  Serves 8.

Chicken and Black Bean Green Enchilada Bake

(www.picky-palate.com)

2 c white long grain rice
2 1/2 c cooked, shredded chicken breast
15 oz mild green enchilada sauce
4 oz can sliced black olives
15 oz can diced tomatoes
1/2 c sour cream
1 t kosher salt
1/2 t freshly ground black pepper
1 t ground cumin (McCormick Gourmet Roasted Ground Cumin recommended)
15 oz can black beans, drained and rinsed
2 c shredded cheddar cheese

Preheat oven to 350° and spray 9x13" baking dish.

Cook rice according to pkg directions.

Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine.  Pour cooked rice into prepared baking dish and layer beans on top.  Pour chicken mixture over rice and top evenly with cheese.  Bake 30-35 minutes, until cheese is melted and rice is hot.

6-8 servings.

Cheesy Vegetable Lasagna

(www.joyinmykitchen.blogspot.com)

1 T olive oil
2 large carrots, shredded (~1 c)
2 c fresh mushrooms, sliced
1/2 c onion, diced
16 oz tomato sauce
6 oz tomato paste
2 t dried oregano
10 lasagna noodles, uncooked
1 lb fresh spinach, raw and trimmed
1 lb cottage cheese
1 lb Monterey Jack cheese, sliced (I used grated mozzarella)
1 oz Parmesan cheese, grated - for top

Cook mushrooms, carrots and onion in olive oil until tender, but not brown.

Stir into veggies the tomato sauce, tomato paste and oregano.

In a greased 9x13 pan, layer:  sauce, noodles, cottage cheese, spinach Jack cheese and sauce.

Repeat, beginning with noodles, and ending with sauce.  Sprinkle Parmesan on top.

Cover and bake at 375° for 40 minutes.  Uncover and continue cooking 15-20 minutes or until noodles are tender and cheese is nicely browned.

Let stand 10 minutes before cutting.

When I made this the second time I used grated zucchini in place of mushrooms.  The sauce was really thick but somehow it cooks those noodles.  Yummy!!