After preparing a few ingredients, I mixed them up in different ways to give me buffalo chicken salad, buffalo chicken burritos, and buffalo chicken quesadillas. I'm sure you can figure out how I came about the different variations of meals. Each meal was wonderful and didn't taste like leftovers (even though they were).
2 chicken breasts, cooked and cut into small cubes
1 red bell pepper (chopped)
1 onion (chopped)
1/2 bag of mini carrots (chopped --should equal the amount of onions chopped)
Salt
Pepper
Brown Rice
*Optional chopped garlic
After cooking chicken, drench in buffalo hot sauce. With a little water, saute chopped pepper(s), onion(s) and carrots. Add garlic, salt and pepper to taste. Make some rice and then you are done!
For a salad, mix this in with some salad greens. Use ranch dressing.
For burritos, use tortillas and top with some cheese (beans optional -- I can't stand beans, but Chandler added some and he liked it).
And last but not least, we grilled up some quesadillas as left overs with the chicken, veggies and rice along with some cheese of course. Then we dipped it in some ranch...Very yummy!
Showing posts with label burrito. Show all posts
Showing posts with label burrito. Show all posts
Monday, May 24, 2010
Tuesday, December 22, 2009
Chili with Rice
From Deloris Eldredge
1 pound ground beef
1 garlic clove, minced
2 14-oz. cans chopped tomatoes
1 TBS chili powder1 tsp. oregano
1 large onion, chopped
1/2 cup long grain rice
1 tsp. salt
1-2 TBS sugar -- if desired (my addition D.E.)
Cook beef, onion and garlic adding salt and pepper to taste. Cook until meat is no longer pink. Drain grease if necessary. Add the tomatoes, rice, chili powder, salt, oregano, and sugar. Also add about half a tomato can water. Reduce heat and simmer for 15-20 minutes.
ADD:
1 can kidney beans, drained and rinsed
1 cup frozen corn
1 small can chopped chili peppers
1 small can sliced olives, drained.
Grated cheese
Cover and simmer for 10-15 minutes or until corn and rice is tender. Add more water if you think it needs it. Sprinkle with cheese, and cook, covered, until cheese is melted.
Serves 6
Nice served with a dollop of sour cream and corn chips. Also good filling for burrito's, etc.
NOTE: Original recipe called for 2-3 cups TOMATO JUICE. I didn't have any the first time I made this so substituted the canned, chopped tomatoes-- probably too much but it worked!Also called for 1/2 CUP CHOPPED GREEN PEPPER to cook with onion, meat, garlic. I didn't have any so substituted the canned green chili's.
1 pound ground beef
1 garlic clove, minced
2 14-oz. cans chopped tomatoes
1 TBS chili powder1 tsp. oregano
1 large onion, chopped
1/2 cup long grain rice
1 tsp. salt
1-2 TBS sugar -- if desired (my addition D.E.)
Cook beef, onion and garlic adding salt and pepper to taste. Cook until meat is no longer pink. Drain grease if necessary. Add the tomatoes, rice, chili powder, salt, oregano, and sugar. Also add about half a tomato can water. Reduce heat and simmer for 15-20 minutes.
ADD:
1 can kidney beans, drained and rinsed
1 cup frozen corn
1 small can chopped chili peppers
1 small can sliced olives, drained.
Grated cheese
Cover and simmer for 10-15 minutes or until corn and rice is tender. Add more water if you think it needs it. Sprinkle with cheese, and cook, covered, until cheese is melted.
Serves 6
Nice served with a dollop of sour cream and corn chips. Also good filling for burrito's, etc.
NOTE: Original recipe called for 2-3 cups TOMATO JUICE. I didn't have any the first time I made this so substituted the canned, chopped tomatoes-- probably too much but it worked!Also called for 1/2 CUP CHOPPED GREEN PEPPER to cook with onion, meat, garlic. I didn't have any so substituted the canned green chili's.
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