My grandson, O, who is going on 4, stayed over last night. We had a blast!! This afternoon we went to see the movie "Chimpanzee". I highly recommend it!!! After the movie, we walked around the mall a bit, went to the play area, then took a ride on the carousel. He's still afraid to ride the horses, so we rode in one of the carriages, but he says that "next time, he'll ride a horse that doesn't go up and down, and his mom has to ride on the horse next to him!" To me it seems a little strange that he's afraid of them - I could never keep his big sisters off of the horses, even when they were younger than he is now!
Anyway, he had asked earlier yesterday what we were going to have for dinner. The answer was a new recipe, Tex Mex Bean and Rice Casserole. It's another one from my "low fat good cooking" group. It was pretty good, but next time I'll add some stuff, either another can of pinto beans or some precooked chicken breast, and a whole bunch of chopped veggies.
Tex Mex Bean and Rice Casserole
2 c cooked brown rice
1/4 c fat-free, cholesterol-free egg substitute
1 1/2 c picante sauce
1 c reduced-fat cheddar cheese, shredded
1 can pinto beans, drained (15 oz)
1/4 t chili powder
Heat oven to 350 degrees. Spray square casserole dish with
nonstick cooking spray. Mix rice, egg substitute, 1/2 cup
picante sauce and 1/2 cup cheese and press in bottom of baking
dish. Mix beans, remaining 1-cup picante sauce and spoon over
rice mixture. Sprinkle with remaining cheese and the chili
powder. Bake uncovered for 30-35 minutes or until cheese is
melted. Let stand for 5 minutes before serving.
Makes 8 servings.
Nutritional information: 256 calories, 3 g fat, 11 g protein,
47 g carbohydrates, 3 mg cholesterol, 677 mg sodium, 3 g fiber.
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