Burrito Bake

Burrito Bake

• 1 can Crescent dough
• 1 lb ground beef
• 1 can refried beans
• 1 cup shredded cheese (Mexican blend or Colby jack, I usually use what I have on hand!)
• 1 tomato
• 1/2 cup shredded lettuce
• sour cream for topping
• salsa for topping

1. Brown your ground beef, once browned add refried beans over low heat, mix until pasty. 2. in a 9 X13 inch pan press down the crescent dough. 3 spoon meat/bean mixture over crescent dough. 4. Top off with shredded cheese. 5. Bake 375 for 15 minutes, or until the bottom is slightly brown and the cheese is melted. Top off with tomato, lettuce, sour cream. and salsa.

Rice Bowl

• white rice
• stir fry vegetables (frozen Package)
• Kikoman Teriyaki baste and glaze
• boneless skinless chicken breast
• caned (8oz) or fresh pineapple chunks (if using can, use juice too!)

1. Cut chicken into chunks, place in a baking dish (I usually use a 8 X 8 pan), drizzle teriyaki baste on top of chicken (about 1/8 cup.) Add pineapple and juice to chicken and mix. Place covered chicken pan in 350' oven for 45 minutes or until chicken is no longer pink
2. Make rice according to package, I use my great rice cooker! (make as much rice as needed per serving.)
3. Prepare vegetables per package directions
4. once chicken, rice and vegi's are done, place rice in serving bowls, top with chicken and drained vegis, top with more glaze.

This is easy to add any other options as well. It is an easy to do recipe. Nothing complicated here!


Cooked Chicken

Rice Cooker

Frozen Vegetables in Microwave.

The finished product:)

Southwestern Chicken Pie

• 1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
• 9 oz cooked chicken
  
• 1/2 cup uncooked instant white rice
• 1 can black beans, drained, rinsed
• 1 can Green Giant Mexicorn whole kernel corn with red and green peppers, drained
• 1 can (2 1/4 oz) sliced ripe olives, drained
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp pepper
  
• 1 cup sour cream
• 1 cup old El Paso Thick 'n Chunky salsa
• 2 cups shredded colby-monterey Jack Cheese blend (80z)
• 1 egg, beaten
  
• Chopped parsley, if desired

1. Heat oven to 400'F. Make pie crusts as directed on box for two-crust pie using 9-inch glass pie pan.
2. Shred Chicken, place in bowl. Stir in remaining ingredients except egg and parsley. Pour into crust-lined pan. Top with second crust; seal edge. Cut slits in several places in top crust. Brush top with beaten egg; sprinkle with parsley.
3. Bake 38-48 minutes or until golden brown, covering crust edge with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool 5 minutes before serving. Sprinkle with parsley. Store in refrigerator.

I usually put my chicken in a crock pot in the morning and cook it with 1/2 cup of salsa, then it is great to shred.

Biscuits and Meatballs

This only uses 4 ingredients

• Frozen Meaballs 20-40 oz (depending on how much meat you want in it!)
• Flaky Pillsbury Biscuits (I used Walmart Brand)
• Mozzarella Cheese (shredded)
• Spaghetti Sauce (any flavor)

Thaw meat balls, Place spaghetti sauce in 9 X 13 in baking dish, mix in meatballs, cut each biscuit into fourths. Mix with sauce and balls, top with cheese.

Bake at 350 for 15-20 minutes