I am hoping to share a few Quick Easy Meals, Simple Side Dishes and Simple Snacks over the next few weeks! I know those are popular requests and I am hoping to help you guys out…..maybe you can help us out too by sharing one of your favorite recipes??? Send it here ~ firstname.lastname@example.org ~ and I will try my very best to try it and share it with our readers!! Fun.
So let’s start with a Simple Side Dish.
I used to get a fun little present in the mail every few months…… the Kraft Recipe magazine (I believe it was called something like “Food & Family” ~ don’t quote me on that. Oh, wait, it may have just come to me ~ Kraft Foods ~ oh wait, maybe not…..anyone remember the title????) Anyways, that magazine was fun! Full of great easy recipes, ranging from snacks to breakfast to dinner. There were coupons and fun articles to read. I miss that magazine…… Oh, anyway, sorry ~ this recipe (though I have changed a few things) came from one of those magazines. It is a nice side dish, it pairs well with something like chicken nuggets or even something like “breakfast for dinner”! (Even the kids will eat it……….probably cause of all the cheesy yumminess in it!)
Have rice from another nights dinner??? This is a great way to use leftover rice!!
Cheesy Rice Cups
2 c. cooked brown rice
3 c. frozen chopped broccoli, thawed
2 c. Monterey jack cheese (divided)
1/2 c. ranch dressing
salt & pepper to taste
Combine the rice, broccoli, 1 1/4 c. of the cheese, dressing, eggs and salt & pepper. Mix well. Grease your muffin tin WELL and divide rice mixture evenly. Top with remaining 3/4 c. cheese. Bake @ 350° for 30 minutes. Let set 5 minutes. Run a knife around the edge of the rice cups and they should pop right out. Enjoy!!!
Yields 12 Cheesy Rice Cups
Recipe adapted from Kraft Foods Magazine.