Cheesy Mexican Rice

This is part recipe I found on the back of a shredded cheese bag, part taco seasoning recipe I found online, part me.

For every two servings,

1/2 cup (uncooked) brown rice

1/2 cup corn

1/2 cup shredded cheese, Mexican/fiesta blend

1/3 cup salsa

Generous amounts of chili powder, oregano, black pepper, and garlic

1/4-1/2 tsp. red pepper

Salt to taste

Cook the rice according to the package. If you're using frozen corn, add it to the rice when the rice has around 20 minutes left to cook. If you're using canned, about 10 minutes should do. When the rice is cooked, add the salsa, spices, and cheese, and stir until the cheese melts.

Peanut Sauce

I looked at a few recipes online for a basic idea of the ingredients and made up my own.

I used

Approx. 1/2 cup peanut butter

Handful of peanuts

3/4 cup milk

1/4 cup reduced-sodium soy sauce

1/3 cup honey

1/4 tsp. Pampered Chef Indian Mild Curry Rub*

1/4 tsp. Pampered Chef Thai Red Curry Rub* 

1/4 tsp. dried cilantro

1/4-1/2 tsp. red pepper
3 tsp. sesame seeds

*Substitute pinches of whatever you have of sugar, salt, garlic, coriander, cumin, cinnamon, black pepper, ginger, turmeric, cardamom, brown mustard seed, clove, curry powder, paprika, onion powder, lemongrass powder, and a bit of lime juice. Simplified, use garlic, cinnamon, ginger, and curry powder.

Combine the ingredients in a pot and heat on the stove, medium temperature, until hot, stirring constantly. Serve on chicken and rice or whatever.

Chicken & Veggies

I used
2 large chicken breasts
1 package of a frozen spring vegetables with peppercorn seasoning mix
Soy sauce (I know, I put it in everything)
1 tsp. dried cilantro
1/2 tsp. celery salt
1 pat butter

Cook the chicken breasts most of the way with the butter and some soy sauce, pull them into pieces using tongs and a knife or whatever's convenient (be careful; I scratched my nonstick skillet), and cook them through. Add the veggies, cilantro, and celery salt, and cook them together until the veggies are hot. Serve on brown rice (or tortillas or whatever strikes your fancy). This recipe makes enough for four people.

Pineapple Chicken

I found a can of pineapple in the fridge, so I made pineapple chicken. I looked at recipes online for inspiration and did my own thing based on the ingredients available and what I thought would taste good.

I used
1 large chicken breast
4 pineapple rings
Pineapple juice
Reduced-sodium soy sauce
Thyme
Salt
Pepper

I cooked the chicken breast in a little butter, and when it was partly done, I sprinkled thyme, salt, and pepper on top, and then added the pineapple rings and a couple of tablespoons each of soy sauce and pineapple juice. I added more of the latter two as it evaporated as the chicken cooked the rest of the way and made brown rice (the instructions are on the package, yo) and green peas (in a skillet with some butter) to go with it. This recipe makes enough for two people for one dinner.