April 18, 2006

• Supper is on……

  Making Erik’s favorite tonight……………

  
  

  CHICKEN BURRITOS
  Serves 6

  
  

  2 cups leftover chicken meat, chopped
  1 16-oz. can black beans, drained and rinsed
  1 teaspoon cumin
  1 teaspoon garlic powder
  1/2 cup jarred salsa (or more if you wish)
  6 whole wheat flour tortillas

  
  

  Optional Garnishes: shredded lettuce, shredded cheese, sour cream, chopped cilantro, salsa, avocado slices, chopped tomato

  
  

  Take the leftover chicken you’ve picked off the bones of the bird and mix in a saucepan with beans, cumin, garlic powder and salsa. Cook over medium-low heat to blend.

  
  

  Warm up the tortillas; fill with chicken/bean mixture and garnishes of your choice.

  
  

  Per Serving: 363 Calories; 9g Fat; 18g Protein; 51g Carbohydrate; 6g Dietary Fiber; 27mg Cholesterol; 684mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.
  
  SERVING SUGGESTIONS: Serve with a big green salad.

  
  

  ** MENU MAILER – SAVING DINNER** 

  • 6:36 pm
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