Wild Rice Chicken Dinner

This is another freezer meal so please note the serving sizes.  I halved the recipe and made 2 - 8x8 pans.  I posted the original recipes but it is easy to adjust this recipe.  The green beans don't have to be thawed, mine were frozen and it tasted fine.  To make this recipe even easier, put the chicken in the crock pot in the morning, start the rice when you get home or make it ahead of time.  The rest of the recipe take about 15 minutes.  It is a fast recipes if you take a little time and planning ahead.


Serving size:
2 casseroles (6-8 servings each)


Ingredients:
2 pkg (8.8oz each) wild rice
2 pkg (16 oz each) frozen french-style green beans, thawed
2 cans (10 3/4 oz each) cream of celery soup, undiluted
2 cans (8 oz each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 oz each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup 2% milk
1 tsp pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided


Directions:
Heat the rice according to package directions.  Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayo, milk and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Stir in chicken and rice, cook 3-4 minutes longer or until chicken is heated through.


Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds.  Serve immediately.  Pour remaining mixture into a greased 13x9 pan, cool.  Sprinkle with remaining almonds.  Cover and freeze for up to 3 months.


To use frozen casserole: Thaw in the fridge overnight.  Cover and bake at 350 degrees for 40-45 minutes or until heated through.

Oh-So-Good Granola Bars

So I try a new granola bar recipe.  I don't think I picked the right combination of dried fruit for mine but I will make this recipe again with a few adjustments.  I will cut back on the amount of fruit bit (too overpowering with 16oz), add a few more dark chocolate chips, and maybe try almonds instead of walnuts.  All in all... definitely a hearty granola bar and good for a breakfast on the run or a mid-morning snack.

Ingredients:
Nonstick cooking spray
1 cup quick-cooking rolled oats
1/4 cup all-purpose flour
1/4 cup whole wheat flour
2 tablespoons ground flaxseeds
1/2 cup Grape-Nuts cereal
1/2 teaspoon ground ginger
1 beaten egg
1/3 cup unsweetened applesauce
1/4 cup honey
1/4 cup packed brown sugar
2 tablespoons canola oil
1 16-ounce package mixed dried-fruit bits
2 tablespoons sunflower seeds
1/2 cup chopped walnuts
1/4 cup dark-chocolate chips

Directions:

1. 1. Preheat oven to 325 degrees. Line an 8-by-8-inch pan with aluminum foil and coat with cooking spray. Set pan aside.
2. 2. In a large bowl, combine oats, both flours, ground flaxseeds, Grape-Nuts, and ginger. Add egg, applesauce, honey, brown sugar, and oil; mix well. Stir in fruit bits, sunflower seeds, walnuts, and chocolate chips.
3. 3. Spread mixture evenly in prepared pan. Bake for 30 to 35 minutes or until lightly browned around edges. Cool completely on a wire rack. Use edges of foil to lift cooked granola from pan, and cut into bars.