Food Update: Week 11

Here are the recipes I whipped up for the week. All of this week's recipes come directly from me. I made them up! No pictures this week, as I forgot to take them. Sorry!

Baked rice, chicken, cheese, vegi casserole

3 Cups Brown Rice

6 cups boiling water

10 oz. frozen spinach

8 oz. frozen chopped onions

Two large cans chicken chunks

8 oz. shredded extra sharp cheddar cheese

salt

pepper

Preheat oven to 375 degrees. Bring 6 cups of water to just boiling. Spread rice, spinach, onions on the bottom of a large glass casserole dish. Pour water into dish once it's boiling, and lighly stir to mix all ingredients. Sprinkle with salt and pepper. Cover tightly and bake for 45 minutes. Remove from oven, and let sit for 10 minutes so that rice absorbs all water. Remove top, sprinkly cheese over casserole. Return to oven for 10 minutes or until cheese just melts. Eat.

Slow-Cooked Pumpkin Oatmeal

3 cups steel cut oats

12 cups water

salt

1 can pumpkin

1.5 cups raisins

1/2 cup flax seed meal

3 chopped apples

4 scoops vanilla protein powder

3/4 cup honey

Combine oats, water, salt in greased slow-cooker. Cook on low overnight, or atleast 8 hours. Open top, and stir very well. Pour oats into a VERY large mixing bowl. Add remaining indredients. Stir well, and add additional water to reach desired consistency.

Slowcooked Chicken and Onions

6 large sweet vidalia onions

6 boneless chicken breasts

6 garlic cloves, minced

Salt

Pepper

Peel onions, then chop in half. In slow cooker, layer onions, chicken, garlic starting at the bottom. Salt and pepper as desired. Cook on low until chicken is done, about 6-8 hours.