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http://www.budgetbytes.com/2013/01/salsa-chicken-casserole/

Ingredients
1 cup uncooked rice $0.33
1 cup frozen corn kernels (thawed) $0.52
1 (15 oz.) can black beans $1.39
1 (16 oz.) jar salsa $1.99
1 cup chicken broth $0.15
½ Tbsp chili powder $0.10
½ tsp oregano $0.03
2 large (1.5 lbs.) chicken breasts $2.99
1 cup shredded cheddar cheese $0.94
2 whole green onions, sliced $0.17
Instructions
Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.
Notes
If your chicken and frozen corn are still partially frozen, the casserole will take longer to cook. So, make sure they’re both thawed before hand.

http://www.thecookierookie.com/skinny-mint-chocolate-parfaits/
INGREDIENTS
1 package (3.9 ounce) instant chocolate pudding mix
2 cups cold skim milk
¼ teaspoon peppermint extract
1 (8 ounce) container whipped topping, thawed
6-8 drops green food coloring
Optional: dark chocolate mint cookies (Grasshoppper cookies, crushed)
For garnish:
extra whipped topping, chocolate shavings, crushed chocolate mint cookies & mint leaf
INSTRUCTIONS
In a medium bowl, combine pudding mix and milk. Whisk 2 minutes.
In a different bowl, place whipped topping, peppermint extract and green food coloring. Mix until well combined.
Into serving glasses, layer pudding alternately with crushed cookies and whipped topping then top with white whipped topping, crushed chocolate mint cookies & mint leaf.
Refrigerate 15 minutes before serving.
Enjoy!