Parmesan Chicken Roll Ups

Source:  Writtenreality.com

Ingredients

1. 8 pieces of uncooked chicken tenderloins
2. 1 can of refrigerated crescent dinner rolls
3. 1/2 cup of mayonnaise
4. 1/4 +3 Tablespoons of grated Parmesan cheese
5. 4 slices of deli-style mozzarella cheese
6. 3 Tablespoons butter
7. 1 cup marinara sauce
8. salt and pepper

Instructions

1. Heat the oven to 375 degrees and spray a cookie sheet with cooking spray.
2. Season each side of chicken with salt and pepper and melt 2 tablespoons of the butter in a skillet over medium high heat on the stove. Cook the chicken for about 10 minutes until each side is nicely browned, and set aside.
3. In a small bowl, mix together the mayonnaise and 1/4 cup of parmesan cheese. This will serve as a wonderful coating for the chicken to give it an extra kick of flavor.
4. Unroll each triangle of crescent rolls and place one piece of chicken at the wide end of each one. Spread a good layer of the mayonnaise mixture on top of each piece of chicken.
5. Divide the mozzarella slices in half to create 8 slices, and add to the top of each piece of chicken.
6. Roll the crescent dough around each piece of chicken and place on the prepared cookie sheet. Melt the remaining tablespoon of butter in the microwave and brush over the tops of each crescent roll. Then sprinkle each roll-up with the remaining grated parmesan cheese.
7. Bake for 14-15 minutes or until the roll-ups are golden brown.
8. Serve with warmed marinara sauce. Enjoy!

Beef and Bean Burritos

Source:  Mel's kitchen cafe

INGREDIENTS

Rice:
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup long grain white rice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 cup minced fresh cilantro
Filling:
• 1/2 cup low-sodium chicken broth
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1/2 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 3 tablespoons tomato paste
• 3 garlic cloves, finely minced
• 1/2 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 12 ounces extra lean ground beef or lean ground turkey
• 1 tablespoon fresh lime juice
• 3/4 teaspoon salt
• 6-8 (10-inch) flour tortillas, white or wheat
• 5 ounces shredded sharp cheddar cheese (about 1 cup)
• 5 ounces shredded Monterey Jack cheese (about 1 cup)
• 6 tablespoons sour cream, light or regular

DIRECTIONS

1. For the rice, bring the broth, rice, garlic, and salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low, cover and cook until the rice is tender and most of the liquid is absorbed, about 16-18 minutes. Remove the rice from the heat, keeping it covered, and let it sit while you prepare the rest of the ingredients. When ready to use, add the cilantro and fluff with a fork.
2. For the filling, combine the broth and half of the beans in a small bowl and mash with a fork until the beans are coarsely mashed with the broth (reserve the whole beans for later). In a large, 12-inch nonstick skillet, heat the vegetable oil until hot and rippling. Add the onion and cook for 3-4 minutes, stirring often. Stir in the tomato paste, garlic, cumin, oregano and chili powder and cook for 1-2 minutes. Add the ground meat and cook until no longer pink, about 8-10 minutes, breaking the meat into small pieces while cooking. Drain any excess grease if needed.
3. Stir the mashed bean mixture into the meat mixture and cook for 3-4 minutes until the mixture is thick and most of the liquid has evaporated. Stir in the rest of the whole beans, lime juice and salt. Remove from heat. If serving immediately, follow the instructions in the next paragraph. If freezing for later, let the beef and bean mixture and the rice cool to warm room temperature before proceeding.
4. Wrap the tortillas in between damp paper towels and microwave until the tortillas are soft, about 1 minute. Arrange the tortillas on the counter and divide the rice, beef and bean filling and cheese evenly among the tortillas. Dollop each tortilla with a tablespoon (more or less) of sour cream. Fold the sides of the tortilla toward each other over the filling while lifting the bottom edge over, rolling into a burrito shape. Serve immediately (if desired).
5. For freezer burritos, wrap each burrito in plastic wrap. Place burritos in a gallon-sized freezer ziploc bag. To reheat, unwrap the burrito from the plastic wrap and place on a microwave-safe plate. Microwave for 1-2 minutes. Poke the burrito with the tines of a fork all over and continue microwaving in 30-second increments until heated through.

Recipe Source: adapted from Cook’s Country April/May 2013