My Favorite Broccoli & Rice Casserole

This is THE BEST Broccoli and Rice Casserole!  I love the spice from the Rotel!

2 cups cooked rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 stick of butter

1 can of rotel, undrained

1 jar of Cheez Whiz

1 package of frozen broccoli florets

salt and pepper, to taste

Heave oven to 350 degrees.  Mix all ingredients together.  Bake until hot through and edges are brownish.  About 30-45 minutes.

Black Bean Soup

Another Pinterest recipe...surprise!  I love being able to see a photo of the finished recipe.  It sucks me in every.single.time.  You wouldn't think this would have much flavor but the chicken broth and pico de gallo are the hidden stars in this show.  They give the otherwise, boring black beans some depth and flavor.  Serve this with enchiladas or a mexican salad and it will be a hit!

From:  http://www.realsimple.com/

1 teaspoon olive oil

1 pint pico de gallo (I got mine from Nicky's Mexican Restaurant)

1 16-oz can refried black beans

1 15-oz can black beans, rinsed

1 14.5-oz can chicken broth

1/2 cup sour cream

1/4 cup fresh cilantro, roughly chopped

Heat the oil in a saucepan over medium heat.  Add 1 1/2 cups of the salsa and cook, stirring occasionally, for 4 minutes.
Add the refried beans, black beans, and broth and bring to a boil.  Reduce heat and simmer for 5 minutes.
Divide among bowls and top with sour cream, cilantro and remaining 1/2 cup pico de gallo.

Serves 4.  Each serving has:  240 calories, 5 grams of fat, 1 gram saturated fat, 1194 mg. sodium, 37 grams carbs, 12 grams fiber and 13 grams protein.

Best Potato Soup

My first recipe to try from Pinterest and I.AM.IMPRESSED!  I have always loved potato soup and have tried to make it with fresh potatoes but this recipe...you MUST try!  This is my new favorite potato soup recipe.  The addition of the Neufchatel cheese at the end makes it so creamy and taste really fattening.  Enjoy!

From: pearls-handcuffs-happyhour.blogspot.com

1 30 oz. bag of frozen shredded hashbrowns

3 14oz. cans of chicken broth

1 can cream of chicken soup

1/2 cup onion chopped

1/4 tsp. ground pepper

1 pkg. Neufchatel cheese (low fat cream cheese...use Philadelphia.  It melts best.)

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!

Black Bean Soft Tacos

From allrecipes.com (modified slightly)...

1tsp. olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 tsp. minced garlic
1 tsp. minced jalapeno peppers
1 (15 ounce) can black beans, rinsed and drained
3 oz. low fat cream cheese
1/2 tsp. salt
2 Tbsp. chopped fresh cilantro
6 soft taco sized tortillas

-Wrap tortillas in foil and place in oven heated to 350 degrees.  Bake until heated through.
-Heat oil ina 10-inch skillet over medium heat.  Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes sirring occasionally.  Pour beans into skillet, cook 3 minutes stirring.
-Cut cream cheese into cubes and add to skillet with salt.  Cook for 2 minutes stirring occasionall.  Stir cilantro into mixture.
-Spoon into tortillas and enjoy!

Serving size:  2 soft tacos