Recipes from Marci

My favorite easy Meat Marinade. I use this a lot on chicken breasts that we are grilling.

1/2 cup oil (I use olive oil - could use Lite)
1/3 cup soy sauce
1/4 cup lemon juice
2 T Worchestershire sauce
2 T Mustard
1 t Pepper
1/4 t garlic (one small clove)

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Chilaquiles Casserole
1 T Oil
1 Medium Onion (diced)
1 medium Zucchini (grated)
1 Can Black Beans (rinsed)
1 Can (8 oz) Diced Tomatoes (drained)
1 1/2 Cups Corn (frozen (thawed) or fresh)
1 t Ground Cumin
1/2 t Salt
12 Corn Tortillas (quartered)
1 Can Mild Green Enchilada Sauce
1 1/4 Cups Shredded Reduced-Fate Cheddar Cheese (I use colby jack)

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with baking spray.

Heat oil in a large nonstick skillet over medium-high head. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

Scatter half the tortilla pieces in the baking dish. top with about half the vegetable mixture, about half the enchilada sauce and half of the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 Minutes more.
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Santa Rosa Rice Salad

Salad
2 Boxes Long Grain Wild Rice - Prepared
1 Lemon, Juiced
3 Chicken Breasts - Cooked and cut up
4 Green Onions - Chopped
1 Red Bell pepper - Chopped
1 Yellow Pepper - Chopped
3 oz. Pea Pods and/or Asparagus (Blanced for 1 Minute)
2 Medium Avocados - Cut Up (I don't put them in)
1/4-1/2 Cup Cilantro - Chopped
1 Cup Chopped Pecans - Toasted (Sometimes I use, sometimes I don't)
Dressing
2 Garlic Cloves
1T Dijon Mustard
1/2 t Salt
1/4 t Sugar
1/4 t Popper
1/3 Cup Rice Vinegar
1/3 Cup Oil

Mix Salad ingredients except avocado and pecans. Mix together dressing, and add to rice mixture. Chill 2-4 hours. Before serving, add avocado and pecans. Garnish with lettuce if desired. (I always place it over green leaf lettuce)