Wild Rice Chicken Dinner

This casserole is not only easy, but its a favorite with my kids, and the only way I used to get Grace to eat green beans. This is a double recipe, with instructions to freeze half--and it freezes beautifully.

2 (8.8 oz) pkgs. long-grain and wild rice, prepared according to package

In a dutchoven, combine:

2 (16 oz) pkgs frozen french-style green beans, thawed

2 cans cream of celery

2 (8 oz) cans sliced water chestnuts, drained

2/3 c chopped onion

2 jars (4 oz) sliced pimientos, drained

1 c mayo

1/2 c milk

1 t pepper

Bring to a boil

Reduce heat, cover and simmer 5 minutes

Stir in rice and 6 c cubed, cooked chicken

Cook 3-4 minutes

Divide and place 1/2 in a serving dish and 1/2 in a 9x13 baking dish

Top with 1 c slivered almonds, divided

(Freeze 9x13 casserole up to 3 months, thaw in fridge overnight, then bake 350, 40-45 minutes)

Country Style Pork Ribs

1 1/2 lbs bonesless country-style pork ribs (we found out the boneless part is important)
1 med onion, sliced
2 c tomato juice
1/2 c packed brown sugar
1/4 c cider vinegar
1/4 c ketchup
2 T Worchestershire sauce
1 t ground mustard
1/4 t chili powder

Place ribs and onion in a 3 qt crock pot. In a small bowl, combine the remaining ingredients. Pour over ribs. Cover and cook on low for 5 1/2 to 6 hours or until a meat thermometer reads 160.

Mexican Lasagna

Mexican Lasagna
Filling:
1-15 oz. can black beans, rinsed and drained
1-16 oz. jar mild green salsa

Sauce:
1 lb. lean ground pork sausage or beef, cooked and drained
2-16 oz. jars mild red salsa

Cheese:
8 oz. shredded mexi-blend (I like to use more.)

In a pan, spread 1/3 c sauce on bottom. Layer 4 lasagna noodles, filling, sauce, and cheese. Repeat.

(Freezes well up to 3 months. Just thaw in fridge night before baking.)

Bake covered 375 degrees for 45 minutes. Uncover and bake 10 more minutes. Let stand 15 minutes. Serve with sour cream.