Spinach Casserole

Spray a 9x13 pan with cooking oil.

In a mixing bowl, combine:
--three cups of cooked brown rice
--two pounds of thawed and drained frozen spinach
--2 cups of shredded Cheddar cheese
--one cup of milk
--2 T seasoning salt
--1t cayenne pepper
--6 eggs

Pour into pan and bake at 325 for 45 minutes.

Corn Chowder

Oh, yum.

Saute one pound of still-frozen hashbrowns in 3/4 stick of butter. Then add two cups of water and two cups of milk. Then add two cans of creamed corn. If you like it a little thicker, you can remove a cup of the soup, add 1/2 cup of flour to it, stir and return to the pot. Add seasoning salt to taste. We also added chunks of ham.

Enchilada Sauce

Yummy.

Heat 6T oil over medium heat. Add 2T flour, 2T chili powder, and brown. Add 2c water and 1t Adobo seasoning. Heat until thick, stirring occasionally.

Creamy Black Bean Burritos

Ingredients

* 2 (10 inch) flour tortillas
* 2 tablespoons vegetable oil
* 1 small onion, chopped
* 1 teaspoon minced garlic
* 1 (15 ounce) can black beans, rinsed and drained
* 1 teaspoon minced jalapeno peppers
* 3 ounces cream cheese
* 1/2 teaspoon salt
* 2 tablespoons chopped fresh cilantro
* lettuce

Directions

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, garlic, and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and add lettuce. Roll tortillas up. Serve immediately.

Cornbread

So moist. Not crumbly at all.

Ingredients

* 1/2 cup butter
* 2/3 cup white sugar
* 2 eggs
* 1 cup buttermilk
* 1/2 teaspoon baking soda
* 1 cup cornmeal
* 1 cup all-purpose flour
* 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Homemade Ranch Dressing

I stole this from Janssen. It was so good I almost cried a little.

Homemade Ranch
(adapted from Annie Eats)

¾ cup mayonnaise (light is fine)
¾ cup sour cream (light is fine)
1 tbsp. olive oil
1 tbsp. lemon juice
1/4 cup parsley
1/2 tsp minced garlic
1/2 tsp. salt
1/4 tsp Black pepper
1/2 cup buttermilk

Put all ingredients except buttermilk in the blender and process until smooth; add buttermilk until desired consistency is reached. Store in fridge for up to two weeks.

Sausage and Lentil Soup

So yummy.

Brown one pound of Italian sausage. (So excited to find Italian sausage without casings!)

Add: 1 large diced onion, 1 chopped stalk of celery, 2 large chopped carrots, 1 chopped zucchini, 6c chicken broth, 2 cans of diced tomatoes, 3 cloves of garlic, 1t salt, 2c dried lentils, black pepper, red pepper flakes, and parsley.

Boil. Reduce heat, cover, and simmer for one hour.

This is even better topped with diced corn muffins.