Mexican-Style Brown Rice Casserole

Course: main meals PointsPlus™ Value: 8 Servings: 6 Preparation Time: 12 min Cooking Time: 30 min Level of Difficulty: Easy

Like a burrito in a bowl, this dish is great for parties. Serve a big salad on the side.

Ingredients

	1 spray(s) cooking spray
	4 cup(s) cooked brown rice
	1 1/4 cup(s) salsa
	1 tsp Durkee Ground Cumin Seed, or other brand
	15 oz canned refried beans
	10 oz frozen corn kernels, thawed
	4 oz canned green chili peppers, mild, diced
	1 Tbsp chili powder
	10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
	3/4 cup(s) low-fat shredded cheddar cheese, divided
	2 Tbsp cilantro, fresh, chopped (optional; for garnish)

Instructions

• Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
  
  
• In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
  
  
• In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
  
  
• Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
  
  
• Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

I couldn't find mild chili peppers at our store and I didn't have any cumin, but it was pretty good without those two ingredients. I also used chopped fresh spinach in it.

Callie said that it was the best, Mike said that it was okay, and I liked it alright. We ended up putting it in tortillas with a little bit of sour cream. Added a few more points, but I thought that it was better that way.

Turkey Wraps

1 1/2 tsp olive oil mayo
1/2 tsp mustard
dash of salad supreme seasoning
1 cup spinach
2 oz sliced turkey meat
1/8 cup shredded mozzarella cheese
1 tortilla

Mix mayo and mustard together. Spread on the tortilla and sprinkle with the salad supreme. Put spinach and cheese on. Top with turkey. Roll up tightly and cut.

With my two point tortilla, this entire wrap was only 5 pointsplus.

I ate it with 1/2 cup sf applesauce and 1/4 cup ff cottage cheese for a delicious 7 point lunch.

Sweet Potato and Squash Bake

1/2 pound sweet potato, peeled and cut into 1/2 inch cubes
2 pounds acorn squash, peeled and cut into 1 inch cubes
2 tsp oil
1 TBSP unpacked brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 375*. Coat 8 inch casserole dish with cooking spray.

Place sweet potatoes and squash in pan and drizzle with oil and sprinkle with the sugar, cinnamon, and nutmeg. Toss to coat well.

Bake with a lid or tin foil for about 35 minutes. Stir a few times while cooking.

Makes 6 -- 1/2 cup servings.
3 pointsplus per serving.

Yummy!

The squash baked a lot faster, so that is why I put to cut it smaller.