You will love this and it can be prepared and left in the fridge until ready to bake, can be doubled and baked in a 13 x 9-inch baking dish

Servings 6

INGREDIENTS:

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

3/4 cup mayonnaise (do not use salad dressing)

1/4 cup milk

1/3 cup melted butter

2 tablespoon lemon juice (bottled or fresh)

1 teaspoon garlic powder

1/2 teaspoon seasoned salt and fresh ground black pepper

1 to 2 cans chunk light or white tuna (hand-squeeze out the moisture)

2 cups cooked rice

1 small onion, finely chopped

1 medium celery rib, finely diced

1-1/2 cups shredded cheddar cheese

1/3 cup freshly grated Parmesan cheese

Topping:

20 saltine crackers, crushed

2 tablespoon melted butter

INSTRUCTIONS:——————————————-

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish (can use a 2-1/2-quart casserole).

In a large bowl mix the condensed soup with the next 5 ingredients and the salt and pepper until smooth and well combined.

Mix in the tuna, rice, onion and cheddar cheese.

Transfer to baking dish.

Sprinkle the top with parmesan cheese.

In another bowl combine the crushed cracker crumbs with 3 tablespoons melted butter, then sprinkle over the top.

Bake uncovered for about 35-40 minutes or until hot and bubbly.

You will also find this recipe on www.recipezazz.com

This makes a huge amount which is a good thing because it’s even better the next day, to kick up the heat add in a finely chopped jalapeno pepper with the onion and use spicy taco seasoning mix, we like extreme spice so I use both, don’t substitute crushed or tomato sauce for the diced it will not work

Amounts may be reduced by half if desired

If you make the spicy version top with cheddar cheese then a dollup of sour cream…

This recipe was developed and tested using long grain white rice

Servings 8

INGREDIENTS:

2 pounds ground beef

1 large onion, chopped (or 1 tablespoon onion powder)

1 medium green bell pepper, seeded and chopped

6  garlic cloves, minced (the more garlic the better, or 1 tablespoon garlic powder)

1 teaspoon crushed chili flakes (or adjust to taste I like extreme heat so I use 1 tablespoon)

2 (1-1/4 ounce) packages taco seasoning mix (can use one package but the flavor will be reduced)

2 teaspoons seasoned salt

1 (14 ounce) can black beans, rinsed and drained (or can use one 14-ounce can corn kernels, drained)

1 cup water (or can use chicken broth)

1 (28-ounce) can diced tomatoes with juice (do not drain the juice)

1 cup uncooked long grain white rice

fresh ground black pepper, to taste

shredded cheddar cheese, optional

INSTRUCTIONS:————————————-

In a large skillet or medium pot cook the beef with chopped onion or onion powder and bell pepper until the meat is no longer brown; drain fat.

Add in the  minced garlic or garlic powder and chili flakes; continue cooking until the beef is lightly browned.

Mix in the taco seasoning mix and seasoned salt then stir until combined, then add in the chicken broth or water and diced tomatoes with juice; stir then bring to boil.

Mix in the rice then season with black pepper.

Reduce heat to low, cover and  simmer for about 40-45  minutes stirring frequently or until the rice is tender.

Serve the hot rice in bowls or on a plate topped with shredded cheddar cheese if desired.

You will also find this recipe on Recipezazz.com

Photo courtesy of Andrea

Servings 6

INGREDIENTS:

2  tablespoons butter

2-1/2 cups chicken broth

1  cup uncooked Arborio rice (short-grain)

1/3 cup finely chopped onion

1/2 teaspoon garlic powder

1/2 teaspoon salt

2  cups chopped cooked chicken

1 (8 ounce) package mozzarella cheese, cut into 1/2-inch cubes

1  cup cherry tomatoes, halved

INSTRUCTIONS:—————————————-

Posted for ‘Greek Week”

Serve this salad warm or at room temperature

Servings 4-6

INGREDIENTS:

1 cup uncooked long grain rice

1/3 cup olive oil

2 to 3 tablespoons fresh lemon juice

1 teaspoon dried oregano (or 1 tablespoon of fresh minced)

1/2 cup cherry tomatoes, halved

1 red bell pepper, seeded and chopped

1/2 cup kalamata olives, pitted and halved(or another choice of brine-cured olive)

8 ounces crumbled feta cheese

1 to 2 tablespoons capers rinsed and drained

3 to 4 tablespoons chopped fresh parsley, or to taste

salt and fresh ground black pepper, to taste

Posted for “Greek Week”

Plan ahead this needs a few hours of chilling time before serving, to save time you can cook the barley well in advance

Servings 4

INGREDIENTS:

2  chicken breasts, cooked and cubed

3  cups chicken broth

1 cup uncooked pearl barley

1/2 medium cucumber, peeled, seeded and chopped

1 cup cherry tomatoes, halved

1/3 to 1/2 cup feta cheese

1/4 cup chopped pitted kalamata olives

salt and fresh ground black pepper, to taste

Taken from my “Favorites” folder!..

Once you make this you will crave it often

Test Kitchen Notes; to take this to another level use grilled corn removed from the cob, make certain to use only cold rice, brown rice works well also, make this as spicy as you like buy adjust the salsa heat level, for more heat add in a minced and seeded jalapeno pepper

Servings 4-6

INGREDIENTS:

2 cups cold cooked white rice

1 (14 or 15 ounce) can black beans, rinsed and drained

1 cup frozen whole kernel corn, cooked and drained

1/2 red bell pepper, seeded and finely chopped

2 green onions, chopped (or to taste)

1/3 cup chopped fresh cilantro

1/3 cup salsa (use mild or medium salsa)

1/4 cup mayonnaise

1/2 teaspoon ground cumin

1/4 to 1/2 teaspoon garlic powder

salt and fresh ground black pepper, to taste (I use seasoned salt)

INSTRUCTIONS:——————————

This salad is delicious, I like to make this with my garden vegetables in the summer…

I also sprinkle some finely cubed Greek feta cheese on top before serving or you can mix it into the salad, amounts may be doubled… don’t even bother making this unless you use fresh mint the dried will reduce the flavor of the salad, fresh lemon juice only!

Servings 4

INGREDIENTS:

1 cup uncooked bulgur (medium or coarse)

1 cup chickpeas, drained and rinsed

2 plum tomatoes, seeded and chopped

1/2 small English cucumber, diced

1/2 to 3/4 cup minced fresh Italian parsley

2  green onions, chopped

3 to 3 tablespoons chopped fresh mint, or to taste

fresh ground black pepper, to taste

DRESSING:

1/4 cup fresh lemon juice

3 tablespoons  olive oil

2 cloves garlic, minced

1 tsp seasoned salt OR white salt

INSTRUCTIONS:———————————-

In saucepan, bring 1-3/4 cups water to boil; stir in bulgur.

Reduce heat to low; cover and cook for 10 minutes or until no liquid remains.

Transfer to large bowl fluffing with fork; allow to cool to room temperature.

Mix in the  chickpeas, tomatoes, cucumber, parsley, onions and mint.

For the dressing; In small bowl whisk together lemon juice, oil, garlic and seasoned salt; pour over bulgur mixture and toss to combine.

Season with fresh ground black pepper and more salt.