McDonald's Copycat Breakfast Burritos

Ingredients:Servings:


4 Servings Size


1 (4 ounce) breakfast sausage

1 tablespoon minced white onions

1/2 tablespoon minced mild green chilies (canned)

4 eggs, beaten

salt

pepper

32 inches flour tortillas

4 slices American cheese


Directions:Prep Time: 10 mins

Total Time: 25 mins

1 Preheat a skillet over medium heat.
 2 Crumble the sausage into the pan, then add the onion.
3 Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
4 Add the mild green chilies and continue to sauté for 1 minute more.
5 Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
6 Add a dash of salt and pepper.
 7 Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
 8 Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
 9 To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
 10 Fold one side of the tortilla over the filling, then fold up about two inches of one end.
11 Fold over the other side of the tortilla to complete the burrito (one end should remain open).

12 Serve hot with salsa on the side, if desired.
13 Repeat with remaining ingredients.
  Makes 4 burritos.

Southwestern Bean Salad

(Chilled Salad)


1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

2 celery ribs, sliced

1 medium red onion, diced

1 medium tomato, diced

1 cup corn, fresh or frozen*, thawed

Dressing:

3/4 cup thick and chunky salsa

1/4 cup vegetable oil

1/4 cup lime juice

1 1/2 tsp. chili powder

1 tsp. salt, optional

1/2 tsp. ground cumin

In a large mixing bowl, combine the beans, celery, onion, tomato, and corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the dressing over the bean mixture and toss to coat. Cover and chill for at least 2 hours.



Sensational Summer Salads by Marilyn Moll, The Urban Homemaker; copied from Menus 4 Moms

Beef & Bean Chimichangas

1 1/2 lbs. ground beef
1 med onion
1 med green pepper, chopped
1 garlic clove, minced
2 cans (16 oz) refried beans
1/2 c. shredded cheddar cheese
1/2 c. taco sauce
16 flour tortillas (10 inches)
Vegetable oil
Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.  Add the beans, cheese, and taco sauce.  Cook and stir until cheese is melted, about 5 minutes.  Remove from the heat.  Spoon about 1/3 c. off-center on each tortilla.  Fold up edge nearest filling; fold in both sides and roll up.  Secure with a toothpick.  In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned.  Turn; cook 2-3 minutes longer.  Drain on paper towels.  Serve with toppings of your choice. 
Yields 16 chimichangas

Baked Pasta & Meatballs

8 oz Penne Pasta
1 pkg. Italian Meatballs
1 (26 oz) jar of spaghetti sauce
1 pkg. (8 oz) Shredded Mozzarella Cheese

Preheat oven to 350*.  Cook pasta according to pkg. directions.  Drain and return to pan.  Add marinara sauce to the pan and toss to coat.
Layer 1/2 of pasta and sauce mixture in the bottom of a 9x9 baking dish.  Distribute the meatballs evenly over the pasta.  Layer 1/2 the mozzarella over the meatballs.  Add the rest of the pasta to the pan and finish with a layer of the remaining mozzarella.  Cover with foil. 
Bake 30 minutes.  Uncover and bake an additional 5 minutes.

Salsa Chicken Casserole

1 1/2 lb. diced, cooked boneless, skinless chicken breast
1 can (11 oz) Mexicorn with red and green peppers, drained
1 can Ranch Style Beans, drained
1 C. Pace Thick-n-Chunky Salsa
2 C. crushed tortilla chips
1 c. shredded cheddar cheese

Combine all ingredients except tortilla chips in large skillet.  Bring to boil, reduce heat to a simmer
Cover and cook 10 minutes, stirring occasionally
Sprinkle with cheese, cover pan to melt cheese. Serve over top of crushed tortilla chips. 

Serves 4

Grilled Chicken & Veggies Over Rice

2 Tbsp. margarine, melted
4 tsp. Italian Seasoning
2 1/2 lbs. Chicken parts
2 zucchini &/or yellow squash, sliced
1 medium red bell pepper, seeded, quartered
1 medium onion, cut into 1/2 inch thick slices
1 pkg. Knorr Rice Sides - Cheddar Broccoli

Blend margarine with Italian Seasoning; brush chicken and veggies
Grill or broil chicken and veggies until chicken is thouroughly cooked
Serve chicken and veggies with hot cheddar broccoli rice

Rachel Ray's Buffalo Chicken Burger

**Sent to me courtesy of my Best Friend, Lisa T.

Ground chicken or turkey (1.5 lbs for 4 burgers)

Chopped onion

Chopped carrots

Chopped celery

Grated garlic

Dill

Poultry seasoning

(mix together and form burgers – cook w/EVOO for about 10 min’s or until cooked through)

Make wing sauce with 2 pats of butter & ¼ cup hot sauce in skillet (burgers removed)

Put burgers back in skillet and coat with sauce

Melt cheddar & blue cheese on top

Use burger size English muffins toasted

A dollop of dill pickle relish and YUMMO!