Easy and Healthy Recipes from Staff - Part 2

 Adam's Mexican Rice and Bean Casserole

You will need:

Adam's Mexican Rice and Bean Casserole

1 and 1/2 cups of dry, parboiled rice 
3 cups of water
A little bit of butter, margarine or cooking oil
1 can of black beans
1 cup of frozen vegetables (any will do)
1 package of low salt taco seasoning
1 cup of chicken broth

Directions:

Put the rice, water and butter, margarine or cooking oil into a pot and bring it to a boil. After boiling, turn down the heat to the second lowest setting on your stove, and cover it with a lid. Let the rice cook for 15 minutes. If the rice is not finished, cook for another 5 minutes. Keep cooking 5 minutes at a time until done. 

Put the rice in a casserole dish and add the rest of the ingredients. Stir together until mixed, cover the dish with a lid and then bake in the oven for 30 minutes at 350.

Take out the casserole dish and let cool a bit before serving because it will be very hot.

After eating, put the leftovers (there will be a lot) in containers for lunches and freeze. You can microwave the frozen leftovers for eating more.

Lynn’s Tasty Pasta

Lynn's Tasty Pasta

Choose your favourite pasta for this dish.
Cook the pasta until done.
Mix 3 Tbsp of oil, 3 shakes of garlic salt and 2 sprinkles of parsley flakes
Mix the oil, garlic and parsley together.
Pour over pasta and stir until oil coats pasta.

Serve and enjoy.

Other ingredients can be used/ added to create a new flavour for this dish:

• Add any leftover chicken or turkey – just cut into bite size pieces and add.
• Add a can of flaked tuna, cooked vegetables like peas, carrots, corn, broccoli

Mira's Lemon-Chicken

My mom used to make a similar recipe when I was a kid. It always makes me think of her. You'll want to marinade the chicken for a few hours for maximum flavour. ~ Mira

You will need:

Mira's Lemon-Chicken

1 tablespoon grated lemon zest 
Juice of 2 lemons 
1 tablespoons minced garlic (3 cloves)
1/4 cup oil 
1 teaspoon each thyme and rosemary 
2 teaspoons dried mustard (optional)
Salt and black pepper 
1/2 cup water
8-10 chicken thighs (I prefer skin on and bone in, but you can do skin off and bone out, and it will be delicious too.)

Directions:

1. Marinade the chicken:  For the lemon zest: Wash the lemons. Take a vegetable peeler and remove the outer yellow part. Avoid the white part underneath if possible. Once off, mince it finely. Next, squeeze the lemons. Mince the garlic finely. Now mix the remaining ingredients except for the water together.

Pour the marinade over the chicken in a bowl. Mix it in well so that all sides of the chicken are soaking in the marinade. Cover with a plate, and let sit in the fridge 3 to 5 hours.

2. Cook: Preheat oven to 375. Place the chicken in single layer on a glass ovenproof container or skillet. Add the marinade and the water to the container as it will create a nice gravy. Top with a bit more salt and pepper, to taste. If you want to make it look fancy, add a thin lemon slice to the top of each chicken piece, but you do not have to do this.

Bake for 30-40 minutes. Remove and let sit from oven for 10 minutes before serving.

I like to serve this with rice and a green salad. The juices from the bottom of the pan make the rice so delicious!