Black Bean, Rice, & Chicken Burrito

This is something else that went very well in our house. It is very filling and tastes great.

Ingredients:

3 chicken breast, boneless, skinless, cooked and shredded
options for seasoning for chicken: taco seasoning OR garlic powder, onion powder, salt, pepper, and red pepper
1 15 oz can black beans, drained and rinsed
2 cups of rice, cooked according to package
salsa of your choice
taco sauce of your choice
2 C cheddar cheese or taco blend cheese
Chi-Chi's Flour tortillas, burrito size


Direction:

Heat 1 T of olive oil in pan, sprinkle each side of chicken with seasoning of your chice. Cook chicken 5-10 min or until done. Cool for a bit and then pull apart so it is shredded.

Put black beans in a microwave safe container and cook on high for 2-3 minutes.

Place Tortilla on a plate and spoon a layer of rice, beans, salsa and/or taco sauce, chicken, and cheese. Feel free to layer however you want. Roll up into a burrito.

Broccoli, Spinach, & Chicken Bake

This went over very well in my house. It is in my husband's top 5 favorite dishes now.




2 skinless, boneless chicken breasts, cooked and cut into bite size pieces, about 1 lb
2 (10-oz.) pkg. frozen chopped broccoli, thawed
1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained
2 (10 3/4-oz.) cans cream of mushroom soup, regular or 98% fat free
4 large eggs, lightly beaten
1 small onion, diced
2 cups (8 oz.) sharp Cheddar cheese, shredded
1 cup mayonnaise, regular or light
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 garlic clove
1 T olive oil
20-36 round buttery crackers, crushed

Directions:

Preheat oven to 350.

Cooking chicken:
Heat the olive oil in a pan. Sauté onion and garlic for 5 min and then add the cut up chicken. Cook for 5-10 min and then remove from heat when done.

Mix the first 11 ingredient together until combined. Spoon into a lightly greased 13x9 baking dish. Sprinkle evenly with crushed crackers. Bake 45-50 minutes.

One Dish Chicken and Rice Bake

This is one of our favorite meals. I got this from a Campbell's soup label and have been making it for years. I think next time I make it I am going to use pork chops instead of chicken.

From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 minutes
Serves: 4

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)

Directions:

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

*For creamier rice, increase the water to 1 1/3 cups.

Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.

Nutrition Information

Using Campbell's® Condensed Cream of Mushroom Soup : Calories 331, Total Fat 7g, Saturated Fat 2g, Cholesterol 76mg, Sodium 601mg, Total Carbohydrate 33g, Dietary Fiber 2g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 2%DV, Iron 14%DV

Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup : Calories 312, Total Fat 5g, Saturated Fat 1g, Cholesterol 75mg, Sodium 454mg, Total Carbohydrate 33g, Dietary Fiber 1g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 14%DV

Pumpkin Muffins

RECIPE FOR PUMPKIN MUFFINS
From Gourmet November 2006
Adapted from the American Club
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour


INGREDIENTS:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
(1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, 1/8 teaspoon of ground allspice or ground cloves, 1/8 teaspoon of ground nutmeg. Makes 1 teaspoon of pumpkin pie spice)

1 1/4 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups


DIRECTIONS:

Put oven rack in middle positioned preheat oven toe 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Taco Soup

This soup is very filling and has a bite to it. I think next time I make it I am going to add another can of corn to it.

Makes 8

4 cans Navy or Northern Beans
1 can Mexican tomatoes
1 can diced tomatoes
1 can corn (drained)
1 package taco seasoning
1 package fat free ranch dressing mix

Mix in a large saucepan. Heat and serve.