Jim and I were doing so well for a while, making our meals during the week at home and looking at our coupons and grocery store ads to make our weekly menu and shopping list. I also had a totally nifty notepad from MomAgenda that we used to post the menu on the fridge. Well, the notepad ran out of paper and I started back to work in the spring and we’ve been terribly unoriginal about our meal planning ever since. After noticing (yet again) how much money we spend on eating out and watching my waistline slowly expand, this week I decided was the week to get back on track making healthy meals at home. Most of the time, anyway. Monday, we had a yummy honey-soy glazed salmon; last night we had goat cheese and spinach stuffed chicken; and tonight we’re having Mexican casserole. My neighbor, Merritt, brought this casserole to us after Peaches was born and I immediately emailed her for the recipe. It’s so easy and it makes enough to share, freeze, or for leftovers.
So, without further ado, Merritt’s Mexican Casserole:
2 cups cooked brown rice
1 can corn, drained
1 can black beans, rinsed and drained
1 can tomatoes and green chiles (Rotel, anyone?)
1 8 oz container fat-free sour cream
1 8 oz jar salsa
2 cups fat free shredded cheddar cheese
1/4 tsp pepper
1 bunch green onions, chopped
1 small can sliced ripe olives
1 8 oz package fat free Monterey Jack shredded cheese
Combine the first 8 ingredients into a lightly greased 13 x 9 inch baking dish. Sprinkle with remaining ingredients. Bake at 350 degrees for 50 minutes.
*We use two 8 x8 pans and freeze one. For just the two of us, one pan is still enough for two nights of dinner or dinner and lunch. Add a green salad and some tortilla chips for a complete meal!