Time: 5 minutes
2 medium cucumbers, chopped
3 large avocados, chopped (remove pit & skins before chopping)
Juice of 1 lemon
⅓ cup crumbled feta or cotija cheese
1 Tbl. finely chopped fresh dill
Salt & pepper to taste
2) Note-this salad is best the day it is made.
Chicken, Spinach, Artichoke & Rice Casserole
¾ C. basmati rice
1 ½ C. milk
6 oz. cream cheese
2 cloves garlic, minced
Crushed pepper flakes
Salt & black pepper
4 ½ C. cooked, shredded chicken
2 C. fresh spinach
1 14 oz. can artichoke hearts drained
2 C. shredded mozzarella
2) In a medium saucepan over medium heat, combine whole milk and Parmesan. When cheese is melted, add cream cheese, garlic, and red pepper flakes and season with salt and pepper. Cook until cream cheese is melted and mixture is slightly thickened, about 4 minutes.
3) In a large bowl, stir together cooked rice, chicken, spinach, artichoke hearts, 1 cup mozzarella, and cream cheese mixture and transfer to a 9"-x-13" baking dish. Top with remaining cheese and bake until cheese is melty and golden, 20 minutes.