Kayla, Thursday

1. Resent Housing Platform
2. Print out Helping Hands info/ sign in sheet
3. Follow up with clients
4. Shop for Helping Hands picnic/drop off supplies at Bakers'
5. Run with Kurt?
6. AAC at 4:00
7. Home, more AAC
8. Walk Zo (#2)
9. Shrimp Casserole for Dinner

Shrimp Casserole Recipe
*I got this from Kelly's Korner Blog http://www.kellyskornerblog.com/ but adapted it by adding more rice and veggies and cutting the shrimp in half.

You need:
2 Green peppers
2 Onions
3-6 Garlic Cloves
1 package fresh mushrooms (I like Baby Bellas)
1 box wild rice mix (with the seasoning packet)
2 cups regular cooked brown rice (cooked in steamer)
1/3 pound frozen cooked shrimp
1 can condensed cream of mushroom soup
1 block of sharp cheddar cheese (grated)

Steps:
1. Cook package rice according to box at the same time, cook brown rice in steamer. You've got two different kinds of rice going. Theoretically, you could use 3 packages of wild rice or 3 cups of plain brown rice--but I like the combination. Any rice will do.
2. Chop peppers and onion and stir fry in butter until soft, add garlic and fresh mushrooms at the end of cooking
3. Defrost shrimp by running hot water over it
4. When rice is finished, stir together both kinds of rice, peppers, onions, mushrooms, garlic, and shrimp. Add the can of cream of mushroom soup. Stir well.
5. Stir in half of the grated cheddar cheese.
6. Butter a large casserole dish. Pour in rice, veggie, shrimp mixture. Sprinkle the remaining cheddar on top.
7. Bake for about 30 minutes on 325-350.
8. I like to make this ahead of time and freeze for later in the week. When I do that, I only bake for 10 minutes, just to set. The rest of the baking can be done on the day you eat it.