broccoli, cheese and rice casserole

This is a great casserole for a cold wintry night. Of course I can’t tell you that from experience right now because it was a warm and humid 76 degrees the night we enjoyed this. But I can imagine that if we ever get cold winter weather this would be the perfect side dish to any meal! It’s lightened up a bit with brown rice, fat free milk and light cheese. Give it a try!


recipe adapted from: 

1 c. uncooked instant brown rice

1/2 c. chopped onion

1/4 c. fat-free milk

4 ounces light Velveeta

2 tbls. butter, softened

1 (10.75) can condensed fat-free cream of chicken soup

Salt and pepper, to taste


Preheat oven to 350°.

Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.

cilantro lime rice

Love this side dish for any mexican entree you are making. It tastes just like Chipotle’s rice! We made our own burrito bowls with some barbacoa pork and back beans. It was delicious!  It’d be great in a burrito, taco, or a side to enchiladas.


adapted from: 

1 c. brown rice

juice of 1 lime

2 1/2 c. water

1 tsp. salt

3 tbls. chopped fresh cilantro

2 tsp. vegetable, divided


In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 20 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.