I have a lovely casserole recipe to share! And you know how I love casseroles.
This recipe is actually a twist on my very favorite recipe â€“ the Santa Fe Casserole. This meal is cheesy and flavorful, yet packed with good stuff, too. Cheers for Brussel sprouts!
I made a small version of this recipe to perfectly portion it out for two people. But you could always half or double for less or more. I bet it would freeze well.
Cheesy Brussel Sprout Casserole
Ingredients (for two servings):
- 10 Brussel sprouts, chopped in half
- 2 carrots, chopped
- 1/2 cup water
- 2 cups cooked brown rice
- 1 cup shredded cheddar cheese
- 1/2 cup kidney beans, drained
- 2 tablespoons Italian herbs in a tube
- Salt to taste
- In a wok, bring 1/2 cup water to boil and add in Brussel sprouts and carrots. Let steam/stir-fry for 5 minutes.
- Preheat oven to 375.
- Combine cooked brown rice, cheese, kidney beans, herbs, and salt in a large bowl. Drain Brussel sprouts and carrots and add in. Mix thoroughly.
- Pour into greased casserole and bake for 40 minutes or until center sets.
- Plate and enjoy!
That casserole was the PERFECT post-race dinner.
Other eats of the day include a bunch of strawberries and edamame as I spoke with my neighbor Tonya about her medical situation. I saw her brain scans and suggested she give her tumor a name. She laughed â€“ sheâ€™s staying so positive. Sheâ€™ll know in the next week or so what type of treatment she needs to have. Iâ€™ll be sure to keep you guys updated on her progress. It helps her so much to know that other people care.
Lunch #2 was scrambled egg, tofu, spinach, and watermelon:
And some crackers and hummus when I got back from workâ€¦ Oh, Starbucks. What would I do with you and your Coffee Light Fraps?
Well â€“ Iâ€™m going to try to convince the Husband to take me out for dessert, and then Iâ€™m going to crash. I am SUPER sore and tired from the race!
Goodnight! Have a good Saturday night.