Salsa Chicken Casserole 1 cup uncooked rice 1 cup frozen corn kernels (thawed) 1 (15 oz.) can black beans 1 (16 oz.) jar salsa 1 cup chicken broth ½ Tbsp chili powder ½ tsp oregano 2 large (1.5 lbs.) chicken breasts 1 cup shredded cheddar cheese 2 whole green onions, sliced
Toss warm roasted zucchini, carrots, and onions in a light vinaigrette with Boston lettuce and goat cheese. This salad is endlessly flexible: Add bell peppers, tomatoes, eggplant, or any other vegetables you have on hand.