Oklahoma Events Prairie Flavors
Oklahoma Events Prairie Flavors
Resolving I
to plan ahead By Laura Araujo
f one of your new year’s resolutions is to be healthier, to lose weight or to become more fi nancially stable, meal planning can help. Eating home-cooked meals is healthier and more cost-ef- fective than eating out. A few minutes of planning each week will also save you time wondering what’s for dinner and extra trips
Southwest Chicken Casserole Photos by Laura Araujo
Caprese Quinoa Casserole
If viewing our digital edition, click here to see bonus casserole recipes. Access our digital edition at
www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.
to the grocery store. Here are a few meal planning tips: 1) Compile a master list of your/your family’s favorite meals. 2) Decide how many days of the week you need to prepare meals. If you haven’t been in the habit of meal planning, start with one or two meals and build
from there. 3) Assign meals to days. You may want to check store ads to see what’s on sale as you make your meal plan. Some people have a weekly recipe rotation; others do theme days like Italian and Mexican. Every couple weeks, try a new recipe to add to your rotation.
4) Make a shopping list. “Shop” fi rst in your pantry, refrigerator and freezer. Then, head to the store. 5) Post the meal plan for your family to see it. 6) Optional: prep ingredients for the week ahead. For exam- ple, with for the casserole recipes featured here, you could bake the
chicken and cook the rice and quinoa ahead of time. Or even prepare the entire casserole, cover and refrigerate; then bake before eating. For more recipes to help you with your meal planning, visit Oklahoma Living’s digital edition at
www.ok-living.coop.
Southwest Chicken Casserole
Serves 6 to 8 4 cups cooked rice
1 ½ pounds chicken breast, sea- soned, cooked and shredded
soup 22
2 10-ounce cans cream of chicken 10-ounce can Rotel
1 ½ cups frozen corn 3 cups shredded Colby-jack cheese
Preheat the oven to 350°F. Spread the rice into an even layer in a 9-by-13-inch baking dish. In a large bowl, combine the chicken, soup, Rotel, corn and 1 ½ cups of the cheese. Spread the mixture over the rice. Top with the remaining cheese. Bake for 25 to 30 minutes, or until hot and bubbly. If desired, serve with tortilla chips.
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