Chicken, Thyme, and Rice Casserole

Ingredients:
1 stick of butter
2 onions, diced
2-3 cloves minced garlic
1/2 tsp salt
1/4 tsp pepper
1 tsp dried thyme
3-4 cups cooked rice
1 bag of frozen vegetable medley (1 lb.)
2 cups cooked chicken
1 cup shredded cheddar cheese


Preparation:
Melt the butter and caramelize the onions for about 10 minutes.

Add the garlic, thyme, salt, and pepper -- sautéing until fragrant, about 30 seconds.

In a 9x13 pan, combine the rice, frozen veggies, and cooked chicken. Add in the onion/butter mix, tossing well. If you are feeling frisky, sprinkle with additional thyme on top.

Bake at 350 degrees for 20 minutes, until heated through. Sprinkle cheese and bake 5 minutes longer (total of 25 minutes).

Mexican Spinach Lasagna

Ingredients:
1 pound ground beef
1 small onion, chopped (2 1/2 ounces)
5 teaspoons taco seasoning
2/3 cup Red Enchilada Sauce
8 ounces cream cheese, softened
1 egg
10 ounces frozen spinach, thawed and drained well
4 ounce can chopped green chiles
6 ounces colby-jack cheese, shredded


Preparation:
Brown the hamburger, onion and taco seasoning; drain the fat and stir in the enchilada sauce. In a medium bowl, blend the cream cheese, egg, spinach and chiles. In a greased 8 x 8" baking dish, layer half of the meat sauce, or enough to cover the bottom of the pan fairly well. Spread the spinach mixture over the meat layer; top with 3 ounces of the cheese then the rest of the meat sauce. Sprinkle with the remaining cheese. Bake at 350º about 30 minutes until hot and bubbly.
Makes 6-8 servings
Can be frozen

Spinach Lasagna

Ingredients:
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)


Preparation:
Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving.
Makes 6-9 servings
Can be frozen

Peach Crisp

Ingredients:
1 Pouch Betty Crocker Oatmeal Cookie Mix
1/2 cup cold butter
5 cups frozen sliced peaches (freeze the peaches whole, then run under warm water while peeling, and then you can dice it), thawed and drained.

Extra:  Vanilla Ice Cream!

Preparation:
I recommend peeling and dicing the peaches on a day prior to making the peach crips.  It's just much easier to have this step already taken care of, and then you can take your bag of diced peaches out of the freezer a while before you're going to make the peach crisp so that it will be all nice and thawed.

Heat oven to 375 degrees.  Put the cookie mix into a bowl, and then cut in the butter.
Place the peaches in an 8 inch square baking dish (or the equivalent) and then sprinkle the cookie mixture over the peaches.
Bake for 25 - 30 minutes until top is golden brown and peaches are bubbly.
Serve with a dollop of vanilla ice cream!