Category Archives: Weeknight

Crispy Southwest Chicken Wraps

I love wraps and burritos with rice in them. This recipe is very simple (after removing everything we don’t like), but it tastes amazing. The sour cream can not be left out, it’s the star of the dish! Plan ahead and make some shredded chicken in the crockpot during the day, or keep some on hand in the freezer.

Yield: 4-5 wraps.

Ingredients:

  • 1-2 cups cooked rice
  • 1 cup cooked, shredded chicken
  • 1 can black beans, rinsed and drained
  • juice of 1 lime
  • ½ tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic salt
  • 2 cups shredded cheese (cheddar, Mexican blend, etc.)
  • sour cream
  • 6 burrito-sized flour tortillas

Directions:

  1. Mix rice together with lime juice, chili powder, cumin, and garlic salt. Add in chicken, black beans, and whatever else sounds good (corn? tomatoes? bell peppers? green chiles? jalapeños?).
  2. Sprinkle cheese on tortilla, then dollop on sour cream and spread chicken and rice mixture down center. Roll up the wraps and flatten slightly. Don’t be stingy with the sour cream… think sauce, not accent!
  3. Spray the seam side with cooking spray, then place seam side down on a hot skillet for about 2-3 minutes, until golden brown and crisp. Spray the top side with cooking spray, flip, and cook for another 2-3 minutes.

(Adapted from Mel’s Kitchen Cafe.)

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Creamy Mustard Pork Chops

This recipe is from Campbell’s. I tend to avoid cooking with canned soups, but this dish is too fast, easy, and tasty to pass up.

Ingredients:

  • 3 or 4 boneless pork chops, ¾ inch thick
  • 1½ teaspoons lemon pepper seasoning
  • 1 tablespoon butter
  • 1 (10.75 ounce) can Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
  • ½ cup milk
  • 1 tablespoon Dijon-style mustard (I use Grey Poupon Country Dijon Mustard)

Directions:

  1. Season the pork with the lemon pepper seasoning. Don’t go overboard or the sauce will be excessively tangy. Just a light sprinkle.
  2. Heat the butter in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
  3. Stir the soup, milk and mustard in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10-20 minutes or until the pork is cooked through (145°).

I serve with about ⅔ a bag of extra wide egg noodles.

(Adapted from Campbell’s Kitchen.)