Mexican Casserole

2 cups cooked rice
1 can diced tomatoes & green chilies
1 can corn, drained
4 cups crushed tortilla chips
1 can chili beans
2-3 cups shredded cheese, divided
1/4 cup green onions, sliced
chili powder, garlic salt, pepper

Preheat oven to 350. Spray 9x13 pan with cooking spray.

In medium bowl, combine cooked rice, diced tomatoes, and corn. Set aside.

Cover baking dish bottom with tortilla chips, layer half the cheese over the crushed chips, top with chili beans, and then the rice-tomato-corn mixture. Sprinkle with seasonings, top with remaining cheese and green onions.

Bake, uncovered, for 20 minutes or until cheese is melted.

Asparagus Stuffed Chicken

My friend shared this recipe with me last week. We tried it last night and really liked it! It's super easy, too!

6 chicken breasts

18 asparagus

2 cups shredded mozzarella cheese

pepper to taste

grated parmesan cheese

Preheat oven to 400 degrees. Spray 9x13 pan with cooking spray. Slice breasts to within about 1/2 inch of the end. Put 3 asparagus inside chicken. Stuff with about 1/4 cup mozzarella cheese, place in pan. Sprinkle stuffed breasts with black pepper, remaining mozzarella cheese, and parmesan cheese. Bake until cooked through and juices run clear, about 40 minutes.

Cabbage Salad

1 head of cabbage, shredded
1 bunch green onions, thinly sliced

Toss together in large bowl. Mix marinade:

1/4 cup + 2 Tbsp. wine vinegar
1/2 cup + 2 Tbsp. olive oil
1 tsp salt
1 tsp pepper
soup mix from 1 pkg chicken ramen noodles (save noodles for later in recipe)

Add marinade to cabbage, cover and refrigerate overnight or for several hours.

Just before serving, add:

1/2 cup slivered almonds
1/2 cup dried cranberries (craisins)
1 can of mandarin oranges, drained
1 pkg ramen noodles, crushed