Broken Cars and Happy Casseroles

Sunday, June 23, 2013

As luck would have it, morning came and the Florida sun struck its mighty hand down upon my sweet little toaster of a Honda Element and said in a very threatening, James Earl Jones kindof voice:

"You shall not pass into this world on this fine day without overheating. Your AC will cease to cool your cargo. You will go to Wal-Mart in search of new oil where you will be poked and pried and told 'Your coolant is leaking and there's nothing we can do.' The female passenger in your vehicle will grow cranky and take it out on her husband because she's a female and is living up to the stereotype of 1. Knowing nothing about car maintenance and 2. Getting irritable because of this fact. You will sit pitifully in the apartment complex for the rest of the day thinking about your sad state. MUAHAHAHAHAHA!"

Thanks a lot, Florida heat. You're lame.

Thusly, an hour of zumba and some leftover casserole will nurse my sadness until my auto-savvy husband comes home and saves the day. :)




HEALTHY MEXICAN CHEESE AND RICE BAKE
2 boneless, skinless chicken breasts, grilled and shredded

2 cups cooked brown rice

1 15 ounce can whole kernel corn

1 15 ounce can black beans, drained and rinsed

1 cup plain greek yogurt

1 4 ounce can green chiles

1 cup chunky salsa

1 cup grated low-fat cheddar & monterey jack cheese + more for topping if you so choose

1/2 tsp cumin, 1/2 tsp chili powder, 1/2 garlic powder (or a packet of taco seasoning!)

salt and pepper to taste

Preheat your oven to 350. Combine all ingredients except for 1/2 cup of the salsa, and mix thoroughly. Season with salt and pepper if desired. Place ingredients in an oven-safe dish and top with extra cheese (optional). Bake for 20-25 minutes, or until heated through. Let cool and spread remaining salsa on top. Boom. Enjoy.
(Modified From How Sweet Eats)

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