Thai Chicken Satay with Peanut Sauce

You should probably make this - it's so delicious!  I cannot tell you how excited I am to have finally found a Thai Satay recipe that tastes like this!  I've tried a few before and they were mostly a lame marinade dipped in a glob of peanut butter.  Ugh.
You should not, however, make this with regular rice.  Just do sticky rice.  The sauce will be over-the-top if you just pour it over a plate of rice.  Instead, make some sticky rice and just ball up a little bit at a time and dip it in the sauce, along with the chicken.  And then keep dipping after the chicken is gone and you only have rice left. :)  Yum.
The sauce recipe makes quite a bit, so next time I'm going to half it and use the rest of the coconut milk for Sticky Rice with Mango.

One last thing... don't sub anything for the fresh ginger and garlic.  It just won't taste the same.

Thai Chicken Satay with Peanut Sauce

SPECIAL EQUIPMENT

24 wooden skewers

4 skinless, boneless chicken breasts, pounded to tenderize and cut into 1-inch cubes

MARINADE

¼ cup soy sauce

3 tablespoons firmly packed dark brown sugar

2 tablespoons fresh lime juice

1 tablespoon vegetable oil

1 tablespoon sesame oil

1 tablespoon curry powder

4 garlic cloves, minced

1 teaspoon finely minced fresh ginger

½ teaspoon ground cardamom

PEANUT COCONUT SAUCE (1/2 the recipe and use the rest of the coconut milk for Kaew Neow Ma Muang)

1 can (13.5 ounces) coconut milk, (not fat free or light)

¼ cup peanut butter

¼ cup packed brown sugar

1 tablespoon soy sauce
1 tablespoon lime juice

2 teaspoons red curry paste

STICKY RICE

long grain glutinous rice (about 2-3 cups)

Soak rice in water for at least three hours (overnight is preferable).  Steam the rice on stove for about 20 minutes, or until tender.

Whisk marinade ingredients together in a bowl. Add the chicken and stir to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.

Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8 to 10 minutes, turning the skewers over halfway through (cook the skewers on top of a sheet of aluminum foil to prevent drips).

Meanwhile, prepare the peanut coconut sauce: Combine all of the ingredients in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.  Remove from heat and set aside.

Dip chicken and sticky rice in peanut sauce.

** DO NOT SUB REGULAR RICE FOR THE STICKY RICE

Bel-Air Club Sandwich

I made these for dinner last week and they were very tasty! I wasn't sure about the egg but it really works well. I cut back the fat in the original recipe by reducing the amount of cheese, not frying the eggs in oil and I use olive oil mayo because it's much lower in fat and tastes great. I also used a lot less aioli per sandwich than the original recipe calls for and there's still plenty. And, rather than white bread we used Oat & Nut bread which was delish. So the recipe below is my version. And, I took a picture of these sandwiches and seriously cannot find it! Sad!

Heaping 1/3 C mayonnaise
2 tsp minced fresh chives
2 tsp mince fresh parsley
2 tsp mince fresh tarragon (I used a pinch of dried)
Scant 1/8 tsp onion powder
Kosher salt, to taste
Freshly ground black pepper, to taste


4 eggs
12 slices white bread, crusts removed, lightly toasted
2 oz thinly sliced turkey (about 12 slices)
2 oz thinly sliced smoked ham (about 12 slices)
4 slices Swiss cheese
8 slices bacon, cooked crisp
Tomato, thinly sliced
Romaine lettuce leaves

Combine mayonnaise, chives, parsley, tarragon, onion powder, salt and pepper in a small bowl; set aioli aside. Fry eggs until cooked, seasoning with salt and pepper; set aside.

Assemble sandwiches: Lay three slices of bread and spread each with aioli.  On one slice arrange turkey, ham and Swiss; top with second slice of bread, aioli side up. Top with one egg, 2 slices of bacon, and tomato slices then season with salt and pepper. Top with lettuce and remaining bread slice, aioli side down. Cut in half or fourths using skewers to secure sandwich together. Repeat for other sandwiches.

Serve with french fries.


Makes 4 sandwiches.


Original recipe from Saveur has been tweaked.

Roman Bread Pudding

So, this is not your standard modern-day-over-the-top-delicious dessert.  However, it's still pretty tasty!  Actually, Ava and Jeremy didn't love it, but I reminded Jeremy that he surely wasn't "in the zone" and thinking like an ancient Roman.  He would have loved it if I played the part.

Anyway, we made this as part of our lesson on ancient Romans this week and I thought I would post it in case anyone is planning a culture night or an ancient Rome night.  You never know, right?

Also, I'm not putting amounts because you can really just eyeball everything.

Thick bread (we used French bread and cut it into about 1.5 inch thick slices and then in thirds lengthwise)
milk
olive oil
honey

Heat olive oil in a pan.  Dip the bread in the milk so it's completely covered (you don't have to soak it though) and then fry in olive oil.  Eat warm with honey drizzled on top.

Chicken, Brown Rice, and Veggie Casserole

We made this for dinner tonight and it was a hit with everyone - except for Talmage, but he doesn't count because he's on a hunger strike.

Anyway, this is very flavorful.  I baked it in a 9x13 and it was a bit shallow, so I might double it next time around.  I also forgot to add the broccoli and cauliflower, so I just microwaved some frozen ones and then let people mix them in when we served it.

Chicken, Brown Rice, and Veggie Casserole

Yields: Makes: 6 servings

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup broccoli, chopped
• 1 cup cauliflower, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1/2 large onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground poultry seasoning
• 1 teaspoon Italian seasoning
• salt and fresh ground black pepper, to taste
• 1- 1 1/2 cups cooked chicken, diced
• 2 cups cooked brown rice
• 1 cup sour cream (or sub full-fat Greek yogurt)
• 1 1/2 cups chicken stock/broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/2 cup grated Asiago or fresh Parmesan cheese
• 2 cups shredded cheddar cheese (finely shredded melts best)
• 1 cup whole wheat or panko breadcrumbs

Instructions

1) Preheat oven to 375 degrees Fahrenheit. Spray a 2 quart casserole dish with cooking spray.

2) Heat 1 tablespoon olive oil in heavy non-stick pan and saute broccoli, cauliflower, carrot, celery, onion, and garlic for about 4-5 minutes, just until tender. Season ground thyme, poultry seasoning, Italian seasoning, and lightly with salt and pepper.

3) Add diced chicken and brown rice into pan with the veggie mixture, and stir to combine well. Taste and adjust seasoning as necessary.

5) In a small bowl, whisk together sour cream, chicken stock, and chopped parsley. Then stir in Asiago cheese and cheddar cheese. Gently stir the sour cream mixture into the rice mixture.

6) In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil.

7) Spoon rice mixture into the 2-quart casserole dish and press down to evenly distribute. Top with bread crumbs.

8) Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges and golden brown on top. Broil for 1-2 minutes at the end, if the top isn't brown enough but the casserole is warmed through. Serve warm.

Freezer Meal Instructions:

Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2010/01/chicken-and-rice-it-tastes-so-nice/#sthash.vtNKQ2KQ.dpuf

Chicken, Brown Rice, and Veggie Casserole

Yields: Makes: 6 servings

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup broccoli, chopped
• 1 cup cauliflower, chopped
• 4 large carrots, chopped
• 1/2 large onion, diced
• 2-3 garlic cloves, minced
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground poultry seasoning
• 1 teaspoon Italian seasoning
• salt and fresh ground black pepper, to taste
• 1 cup cooked chicken, diced
• 2 cups cooked brown rice
• 1 cup sour cream (or sub full-fat Greek yogurt)
• 1 1/2 cups chicken stock/broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/2 cup grated Asiago or fresh Parmesan cheese
• 1 1/2 - 2 cups shredded cheddar cheese (finely shredded melts best)
• 1 cup whole wheat or panko breadcrumbs

Instructions

1) Preheat oven to 375 degrees Fahrenheit. Spray a 2 quart casserole dish with cooking spray.

2) Heat 1 tablespoon olive oil in heavy non-stick pan and saute broccoli, cauliflower, carrot, and onion for about 4-5 minutes, just until tender. Add garlic and cook until fragrant.  Season with ground thyme, poultry seasoning, Italian seasoning, and lightly with salt and pepper.

3) Add diced chicken and brown rice into pan with the veggie mixture, and stir to combine well.

5) Mix in sour cream, chicken stock, and chopped parsley. Then stir in Asiago cheese and cheddar cheese

6) In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil.

7) Spoon rice mixture into the 2-quart casserole dish and press down to evenly distribute. Top with bread crumbs.

8) Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges and golden brown on top. Broil for 1-2 minutes at the end, if the top isn't brown enough but the casserole is warmed through. Serve warm.

Freezer Meal Instructions:

Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2010/01/chicken-and-rice-it-tastes-so-nice/#sthash.vtNKQ2KQ.dpuf

Chicken, Brown Rice, and Veggie Casserole

Yields: Makes: 6 servings

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup broccoli, chopped
• 1 cup cauliflower, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1/2 large onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground poultry seasoning
• 1 teaspoon Italian seasoning
• salt and fresh ground black pepper, to taste
• 1- 1 1/2 cups cooked chicken, diced
• 2 cups cooked brown rice
• 1 cup sour cream (or sub full-fat Greek yogurt)
• 1 1/2 cups chicken stock/broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/2 cup grated Asiago or fresh Parmesan cheese
• 2 cups shredded cheddar cheese (finely shredded melts best)
• 1 cup whole wheat or panko breadcrumbs

Instructions

1) Preheat oven to 375 degrees Fahrenheit. Spray a 2 quart casserole dish with cooking spray.

2) Heat 1 tablespoon olive oil in heavy non-stick pan and saute broccoli, cauliflower, carrot, celery, onion, and garlic for about 4-5 minutes, just until tender. Season ground thyme, poultry seasoning, Italian seasoning, and lightly with salt and pepper.

3) Add diced chicken and brown rice into pan with the veggie mixture, and stir to combine well. Taste and adjust seasoning as necessary.

5) In a small bowl, whisk together sour cream, chicken stock, and chopped parsley. Then stir in Asiago cheese and cheddar cheese. Gently stir the sour cream mixture into the rice mixture.

6) In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil.

7) Spoon rice mixture into the 2-quart casserole dish and press down to evenly distribute. Top with bread crumbs.

8) Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges and golden brown on top. Broil for 1-2 minutes at the end, if the top isn't brown enough but the casserole is warmed through. Serve warm.

Freezer Meal Instructions:

Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2010/01/chicken-and-rice-it-tastes-so-nice/#sthash.vtNKQ2KQ.dpuf

Chicken, Brown Rice, and Veggie Casserole

Yields: Makes: 6 servings

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup broccoli, chopped
• 1 cup cauliflower, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1/2 large onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground poultry seasoning
• 1 teaspoon Italian seasoning
• salt and fresh ground black pepper, to taste
• 1- 1 1/2 cups cooked chicken, diced
• 2 cups cooked brown rice
• 1 cup sour cream (or sub full-fat Greek yogurt)
• 1 1/2 cups chicken stock/broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/2 cup grated Asiago or fresh Parmesan cheese
• 2 cups shredded cheddar cheese (finely shredded melts best)
• 1 cup whole wheat or panko breadcrumbs

Instructions

1) Preheat oven to 375 degrees Fahrenheit. Spray a 2 quart casserole dish with cooking spray.

2) Heat 1 tablespoon olive oil in heavy non-stick pan and saute broccoli, cauliflower, carrot, celery, onion, and garlic for about 4-5 minutes, just until tender. Season ground thyme, poultry seasoning, Italian seasoning, and lightly with salt and pepper.

3) Add diced chicken and brown rice into pan with the veggie mixture, and stir to combine well. Taste and adjust seasoning as necessary.

5) In a small bowl, whisk together sour cream, chicken stock, and chopped parsley. Then stir in Asiago cheese and cheddar cheese. Gently stir the sour cream mixture into the rice mixture.

6) In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil.

7) Spoon rice mixture into the 2-quart casserole dish and press down to evenly distribute. Top with bread crumbs.

8) Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges and golden brown on top. Broil for 1-2 minutes at the end, if the top isn't brown enough but the casserole is warmed through. Serve warm.

Freezer Meal Instructions:

Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2010/01/chicken-and-rice-it-tastes-so-nice/#sthash.vtNKQ2KQ.dpuf

Chicken, Brown Rice, and Veggie Casserole

Yields: Makes: 6 servings

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup broccoli, chopped
• 1 cup cauliflower, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1/2 large onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground poultry seasoning
• 1 teaspoon Italian seasoning
• salt and fresh ground black pepper, to taste
• 1- 1 1/2 cups cooked chicken, diced
• 2 cups cooked brown rice
• 1 cup sour cream (or sub full-fat Greek yogurt)
• 1 1/2 cups chicken stock/broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/2 cup grated Asiago or fresh Parmesan cheese
• 2 cups shredded cheddar cheese (finely shredded melts best)
• 1 cup whole wheat or panko breadcrumbs

Instructions

1) Preheat oven to 375 degrees Fahrenheit. Spray a 2 quart casserole dish with cooking spray.

2) Heat 1 tablespoon olive oil in heavy non-stick pan and saute broccoli, cauliflower, carrot, celery, onion, and garlic for about 4-5 minutes, just until tender. Season ground thyme, poultry seasoning, Italian seasoning, and lightly with salt and pepper.

3) Add diced chicken and brown rice into pan with the veggie mixture, and stir to combine well. Taste and adjust seasoning as necessary.

5) In a small bowl, whisk together sour cream, chicken stock, and chopped parsley. Then stir in Asiago cheese and cheddar cheese. Gently stir the sour cream mixture into the rice mixture.

6) In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil.

7) Spoon rice mixture into the 2-quart casserole dish and press down to evenly distribute. Top with bread crumbs.

8) Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges and golden brown on top. Broil for 1-2 minutes at the end, if the top isn't brown enough but the casserole is warmed through. Serve warm.

Freezer Meal Instructions:

Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2010/01/chicken-and-rice-it-tastes-so-nice/#sthash.vtNKQ2KQ.dpuf

Chicken, Brown Rice, and Veggie Casserole

Yields: Makes: 6 servings

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup broccoli, chopped
• 1 cup cauliflower, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1/2 large onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground poultry seasoning
• 1 teaspoon Italian seasoning
• salt and fresh ground black pepper, to taste
• 1- 1 1/2 cups cooked chicken, diced
• 2 cups cooked brown rice
• 1 cup sour cream (or sub full-fat Greek yogurt)
• 1 1/2 cups chicken stock/broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/2 cup grated Asiago or fresh Parmesan cheese
• 2 cups shredded cheddar cheese (finely shredded melts best)
• 1 cup whole wheat or panko breadcrumbs

Instructions

1) Preheat oven to 375 degrees Fahrenheit. Spray a 2 quart casserole dish with cooking spray.

2) Heat 1 tablespoon olive oil in heavy non-stick pan and saute broccoli, cauliflower, carrot, celery, onion, and garlic for about 4-5 minutes, just until tender. Season ground thyme, poultry seasoning, Italian seasoning, and lightly with salt and pepper.

3) Add diced chicken and brown rice into pan with the veggie mixture, and stir to combine well. Taste and adjust seasoning as necessary.

5) In a small bowl, whisk together sour cream, chicken stock, and chopped parsley. Then stir in Asiago cheese and cheddar cheese. Gently stir the sour cream mixture into the rice mixture.

6) In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil.

7) Spoon rice mixture into the 2-quart casserole dish and press down to evenly distribute. Top with bread crumbs.

8) Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges and golden brown on top. Broil for 1-2 minutes at the end, if the top isn't brown enough but the casserole is warmed through. Serve warm.

Freezer Meal Instructions:

Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2010/01/chicken-and-rice-it-tastes-so-nice/#sthash.vtNKQ2KQ.dpuf

Chicken, Brown Rice, and Veggie Casserole

Yields: Makes: 6 servings

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup broccoli, chopped
• 1 cup cauliflower, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1/2 large onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground poultry seasoning
• 1 teaspoon Italian seasoning
• salt and fresh ground black pepper, to taste
• 1- 1 1/2 cups cooked chicken, diced
• 2 cups cooked brown rice
• 1 cup sour cream (or sub full-fat Greek yogurt)
• 1 1/2 cups chicken stock/broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/2 cup grated Asiago or fresh Parmesan cheese
• 2 cups shredded cheddar cheese (finely shredded melts best)
• 1 cup whole wheat or panko breadcrumbs

Instructions

1) Preheat oven to 375 degrees Fahrenheit. Spray a 2 quart casserole dish with cooking spray.

2) Heat 1 tablespoon olive oil in heavy non-stick pan and saute broccoli, cauliflower, carrot, celery, onion, and garlic for about 4-5 minutes, just until tender. Season ground thyme, poultry seasoning, Italian seasoning, and lightly with salt and pepper.

3) Add diced chicken and brown rice into pan with the veggie mixture, and stir to combine well. Taste and adjust seasoning as necessary.

5) In a small bowl, whisk together sour cream, chicken stock, and chopped parsley. Then stir in Asiago cheese and cheddar cheese. Gently stir the sour cream mixture into the rice mixture.

6) In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil.

7) Spoon rice mixture into the 2-quart casserole dish and press down to evenly distribute. Top with bread crumbs.

8) Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges and golden brown on top. Broil for 1-2 minutes at the end, if the top isn't brown enough but the casserole is warmed through. Serve warm.

Freezer Meal Instructions:

Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2010/01/chicken-and-rice-it-tastes-so-nice/#sthash.w9pvUuur.dpuf

Chicken, Brown Rice, and Veggie Casserole

Yields: Makes: 6 servings

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup broccoli, chopped
• 1 cup cauliflower, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1/2 large onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground poultry seasoning
• 1 teaspoon Italian seasoning
• salt and fresh ground black pepper, to taste
• 1- 1 1/2 cups cooked chicken, diced
• 2 cups cooked brown rice
• 1 cup sour cream (or sub full-fat Greek yogurt)
• 1 1/2 cups chicken stock/broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/2 cup grated Asiago or fresh Parmesan cheese
• 2 cups shredded cheddar cheese (finely shredded melts best)
• 1 cup whole wheat or panko breadcrumbs

Instructions

1) Preheat oven to 375 degrees Fahrenheit. Spray a 2 quart casserole dish with cooking spray.

2) Heat 1 tablespoon olive oil in heavy non-stick pan and saute broccoli, cauliflower, carrot, celery, onion, and garlic for about 4-5 minutes, just until tender. Season ground thyme, poultry seasoning, Italian seasoning, and lightly with salt and pepper.

3) Add diced chicken and brown rice into pan with the veggie mixture, and stir to combine well. Taste and adjust seasoning as necessary.

5) In a small bowl, whisk together sour cream, chicken stock, and chopped parsley. Then stir in Asiago cheese and cheddar cheese. Gently stir the sour cream mixture into the rice mixture.

6) In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil.

7) Spoon rice mixture into the 2-quart casserole dish and press down to evenly distribute. Top with bread crumbs.

8) Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges and golden brown on top. Broil for 1-2 minutes at the end, if the top isn't brown enough but the casserole is warmed through. Serve warm.

Freezer Meal Instructions:

Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2010/01/chicken-and-rice-it-tastes-so-nice/#sthash.w9pvUuur.dpuf

Baked Berry Oatmeal

This is sooo delicious! I love it! We've made it twice now and the second time added some blueberries because we didn't have enough of the mixed berries. I would suggest going light if you do that because those little blueberries totally overpower the other berries and it's just not the same. I just use one of the medium size bag of mixed berries for a whole 9x13 pan (we double it). Sorry that's not a very accurate size!

Baked Berry Oatmeal

2 c. oats
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/3 c. brown sugar
2 c. milk
2 eggs
1 1/2 tsp vanilla
2 T. honey
1-2 T. melted butter
2 c. mixed berries
1/4 c. chopped pecans (or other nuts of your choice), optional

Preheat oven to 375.
In a medium bowl, mix together the dry ingredients. Set aside.
In a separate bowl, mix together the wet ingredients, (not the berries).
Layer half the berries in a 2 qt baking dish and top evenly with the dry mixture. Pour on the wet mixture, then top with the rest of the berries and the nuts.
Bake for 15-20 minutes or until the oats have absorbed the liquid. (Double batches take much longer to cook - at least 30 minutes).

From apple-of-my-eye.com