Rice and beef burritos.
Rice and beef burritos offer families a portable and worry-free meal. Rice, fresh vegetables, black beans and lean ground beef will give your body the fuel it needs for maximum performance.
Photo Courtesy/WWW.RICEINFO.COM
1/2 lb extra lean ground beef
1 cup minced onion
1 tsp ancho chili powder
1/2 tsp ground cumin
1 19 oz (540 ml) can black beans, rinsed well and drained
1 1/2 cups salsa (mild, medium or hot)
1 cup frozen corn kernels
3 cups cooked white or brown short- or long-grain rice
6 10-inch whole grain tortillas
3 cups chopped romaine lettuce
1 cup shredded Monterey Jack cheese
12 thin slices, ripe avocados
Garnishes
Sprigs of cilantro
Lime wedges
Sour cream or plain yogurt
In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet. Add onion, ancho chili powder and cumin. Cook, stirring often, until onions are slightly softened for about five minutes. Stir in beans and salsa. Cook until heated through, about five minutes. Stir in corn (no need to thaw) and rice until well combined.
To serve:
Spoon about 1 cup of the rice mixture in the center of each tortilla. Top with 1/2 cup lettuce and 1/4 cup of cheese and two pieces of avocado. Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.
Can be served cold, at room temperature or warmed in the microwave if desired.
Tip:
Substitute chili powder if ancho chili powder is not available
~ Recipe courtesy of www.riceinfo.com
Grilled walnut sandwiches
Sandwiches have never tasted this good. Bring your leftover turkey, ham, pork or roast beef to life with the addition of some melted cheese, cranberry chutney and crunchy walnuts. Grill to perfection and enjoy.
8 thick slices of egg bread
2 tbsp softened butter
8 slices turkey
1 tbsp chopped walnuts
4 slices havarti cheese
1/4 cup cranberry chutney
Butter one side of each bread slice. Turn four pieces butter side down on a work surface. Arrange two slices of turkey on each piece of bread. Sprinkle with walnut pieces. Top each with a slice of havarti.
Spread cranberry chutney on the unbuttered side of remaining slices of bread and place butter side up.
Grill on a heated panini grill or in a skillet until golden on both sides and cheese has melted, about five minutes.
Variations:
• Ham and old white cheddar:
Substitute turkey, havarti cheese and cranberry chutney with equal amounts of ham, old white cheddar cheese and honey mustard.
• Spicy roast beef:
Substitute turkey, havarti cheese and cranberry chutney with equal amounts of roast beef, brie and horseradish mayonnaise.
• Roast pork and apricot:
Substitute turkey, havarti cheese and cranberry chutney with sliced roast pork, stilton and apricot preserves.
~ Recipe courtesy of walnutinfo.com
Individual broccoli and cheese stromboli
With store-bought prepared dough and frozen vegetables, you can make your own hand-held stuffed pizza snacks with ease. Kids will enjoy rolling the dough and adding the filling and they'll be delighted to eat their creations, too.
All-purpose or whole wheat flour
1 lb prepared whole wheat pizza dough
1 cup shredded Canadian Swiss or Cheddar cheese, divided
1 tbsp cornmeal
2 cups frozen broccoli florets, thawed and drained
2 tbsp prepared sun-dried tomato or basil pesto
1/2 cup tomato pasta sauce or pizza sauce
Heat oven to 400 F. Lightly butter a baking sheet.
On a lightly floured surface, cut dough into four equal portions and knead each into a ball; let rest at room temperature for five minutes. With a floured rolling pin or your hands, roll or gently stretch out each piece to a 7x6-inch oval.
Set 1/4 cup of the cheese aside. Spread cornmeal on a plate. Cut any large broccoli florets into smaller pieces.
Spread each dough oval with one-quarter of the pesto, leaving a one-inch border. Sprinkle with half of the remaining cheese and place broccoli florets on top.
Sprinkle with cheese. Bring both narrow ends of oval together over filling and overlap to enclose filling, leaving sides open. Press seam closed. Dip bottom into cornmeal, pressing gently to coat; place on prepared baking sheet, at least two inches apart. Sprinkle remaining cheese on top.
Bake for about 20 minutes or until dough is puffed and golden. Meanwhile, heat tomato sauce in a saucepan over medium heat until bubbling. Serve hot stromboli with sauce on the side for dipping.
~ Recipe courtesy of the Milk Calendar