Crispy Southwest Chicken Wraps

Oh, Pinterest! How can I be so addicted to you? Probably because you help me find delicious meals to make as well as a million holiday/birthday/craft ideas that I will never get around to actually doing anything about. But, I digress... I found these little beauties and knew I had to have them! Matt and I thought they were pretty darn delicious, I'm sure we'll have them again before too long. Hopefully you'll like them too!

(This recipe and picture came from here.)

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

**Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps nice and creamy. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

**Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. 

Delish!

Unstuffed Pepper Bake

This is a yummy casserole (if you are a pepper lover) that can be thrown together in just minutes. It tastes like a stuffed pepper but doesn't require as much work as actually stuffing them. It also requires less peppers, which is especially great in my opinion. Have you see the price on peppers lately? They have gotten just outrageous, especially the colored varieties. So here is a delicious, more pocket friendly version

You will need:
1 lb. ground beef
1/3 C. chopped onions
1 1/2 C. diced peppers (I used one green and one red for some color)
2. garlic cloves minced or 1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
1 can petite diced tomatoes
1 1/2 C. minute rice

(I used sticky rice and baked it a few more minutes)
1 t. worcestershire sauce
1 t. italian seasoning
8 oz. cheddar cheese
1 15 oz. can tomato sauce

*Saute ground beef, onions, peppers, and garlic for 10 minutes
or until meat is cooked and peppers are soft.
*Drain any fat and add salt and pepper
*Stir in the tomatoes, rice, worcestershire, and italian seasoning.
*Remove from heat and stir in 1 C. of the cheese.
*Pour into a 9X13 baking dish
*Pour the tomato sauce over the top and sprinkle the remaining cheese.
*Bake uncovered at 375 degrees for 20 minutes until heated through and the cheese is melted.

Cheesy Chicken & Rice Casserole

So, Mindy actually told me about this recipe and it's actually found on the back of the Campbell's Cream of Chicken soup can, but she altered it just a little bit. Since I'm making it (even though I stole it from her) I'm posting it. :)

Combine in bowl:

1 can Cream of Chicken Soup
(I will swear until the ends of the earth that only Campbell's will do!)
1 1/3 c. water, milk, or chicken broth
3/4 c. uncooked rice (I used Calrose)
1-2 Tbsp. chicken bouillon
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. grated cheddar cheese

Pour over:
4 chicken breasts
placed in a Pammed 9x13 pan.

Cover with foil and bake at 375* for 50-60 minutes or until rice is tender and chicken is cooked. Top with more cheese and cook until cheese is melted.

Nummers!