Corn and Green Chile Rice

INGREDIENTS
1 cup uncooked regular long-grain white rice
2 cups water
1 cup cottage cheese
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers
1 (8-oz.) container sour cream
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
4 oz. (1 cup) shredded Mexican cheese blend

DIRECTIONS
1. Cook rice in water as directed on package.
2. Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese.
3. Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.

PHILADELPHIA 3-STEP Lemon Cheesecake Bars

1-1/2 cups soft coconut macaroon cookie crumbs
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp. imitation vanilla
2 eggs

PREHEAT oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.

BEAT cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until blended after each addition. Pour over crust.

BAKE 20 to 25 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars to serve. Store leftover bars in refrigerator.

Grilled Chicken and Eggplant Parm Stacks

I made these for Richard's birthday. We really liked them, but it was a lot of chicken. I would say go with really thin chicken or one slice of chicken for each sandwich. I saw it on Rachael Ray, so this is her recipe.

Ingredients

For Stacks:
2 vine ripe tomatoes, sliced
Salt and pepper
6 large cloves garlic
1/3 cup EVOO – Extra Virgin Olive Oil, plus 2 tablespoons
8 small pieces chicken cutlets
1 firm, medium eggplant
8 thin slices mozzarella or smoked mozzarella
A handful of basil leaves, torn or chopped
2 handfuls of baby arugula
1/2 lemon
A wedge of Parmigiano-Reggiano, for shaving
Balsamic Drizzle, option for garnish

Yields: Serves 4

Preparation

Preheat oven to 350˚F.
Arrange tomatoes on a rack set on a baking sheet and season with salt and pepper. Roast tomatoes 30 minutes.
Place crushed garlic in a small pan with 1/3 cup EVOO. Heat oil to infuse it with garlic flavor then cool.
Meanwhile, preheat a large griddle or grill pan over medium-high heat or preheat broiler to high with rack on the second slot from top of oven.
Brush chicken with garlic oil and season with salt and pepper. Brush eggplant slices with garlic oil and season with salt and pepper. Grill cutlets and eggplant 3-4 minutes on each side. Chicken should be firm and marked; eggplant should be tender and marked.

To assemble, layer eggplant and chicken with mozzarella, roast tomato slices and shaved parm. Place stacks on platter and cover with foil so cheese melts slightly.
Meanwhile, dress basil and arugula with lemon juice and a drizzle of EVOO, salt and pepper, combine with lots of shaved Parm cheese. Serve stacks with basil-arugula salad.

Here is the link:
http://www.rachaelrayshow.com/food/recipes/grilled-chicken-and-eggplant-parm-stacks-sesame-garlic-green-beans/