chicken and rice burritos

Ingredients

• Servings: 2
• 1 container minute® ready to serve brown rice
• 1/4 cup salsa
• 1/2 cup cooked, diced chicken
• 1/4 cup shredded cheddar cheese
• 2 whole wheat tortillas
• 1/4 cup chopped fresh cilantro leaves (optional)
• 2 tablespoons sour cream (optional)

Recipe

• heat rice according to package directions.
• in a medium microwave safe bowl, combine salsa and chicken.
• microwave on high for 1 minute.
• stir in cheese and rice.
• divide mixture tortillas.
• top with cilantro and sour cream, if desired.

Cookies

Ingredients

• Servings: 5
• 2 cups butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1/3 cup crushed hard peppermint candies, or more as needed
• 8 ounces confectioners' coating, chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 4 hrs 10 mins


• beat butter and confectioners' sugar in a bowl until creamy; stir vanilla extract into butter mixture. gradually beat flour into mixture to make a smooth dough. stir pecans into dough; refrigerate until thoroughly chilled, 3 to 4 hours.
• preheat oven to 350 degrees f (175 degrees c).
• roll dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
• bake cookies in the preheated oven until lightly browned, 18 to 20 minutes. remove to cool on wire racks.
• place crushed peppermints into a shallow bowl. microwave confectioners' coating in a microwave-safe bowl for 30 seconds; stir. continue heating in 15-second intervals, stirring after each interval, until coating is warm and smooth. dip tops of cooled cookies in coating, then press into crushed candy. set cookies aside to let coating set.

asparagus casserole i

Ingredients

• Servings: 6
• 1 pound fresh asparagus
• 5 hard cooked eggs, chopped
• 2 cups diced ham
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/3 cup shredded cheddar cheese
• 2 tablespoons tapioca
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup evaporated milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
• place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. in a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. pour mixture into baking dish and stir together with asparagus, ham and eggs.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes or until cooked through. let stand 5 minutes before serving.