Anniversary Chicken and Make Ahead Fiesta Wraps

Anniversary Chicken

(Recipe adapted from Allrecipes.com)

Ingredients

½ lb bacon (original recipes uses bacon bits and instead you cook chicken in 2 Tbsp vegetable oil)
6 skinless, boneless chicken breast halves
½ cup teriyaki basting sauce
½ cup Ranch salad dressing
1 cup shredded cheddar cheese
3 green onions, chopped (I don’t normally have these on hand so I leave them off)
1 Tbsp chopped fresh parsley, for garnish (again, I don’t have this on hand so I leave it off)

Directions:

1.         Preheat oven to 350 degrees.
2.         In a large skillet, cook bacon, remove bacon and put on paper towel.
3.         In bacon grease sauté 4 to 5 minutes on each side until lightly browned.
4.         Place browned chicken breasts on a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and crumbled bacon. (Our family likes crispy bacon so I cook for 20 minutes then add cheese and bacon for final 5 minutes of cooking)
5.         Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

This is one of my favorite last minute meals with very little prep work. It is also great because it can be assembled earlier in the day and then cooked or reheated later for crazy nights. We usually eat it with some form of rice (buttered rice is my favorite) and some homemade bread (because that’s my favorite thing).

Make Ahead Fiesta Wraps

Ingredients:

1 cup uncooked brown rice
2 cups water
2 (15 oz) cans black beans
1 (15 oz) can pinto beans
1 can Mexi-corn (or regular is fine)
1 (10 oz) can diced tomatoes and green chilies
16 (10 inch) flour tortillas
1 pound Pepper Jack cheese, shredded

I also add:

chopped fresh cilantro to taste
diced red onion to taste
garlic powder to taste
cumin to taste
    *Sorry I don't have specifics. I just throw some in and call it good. Don't go overboard--just a little of each.

Directions:

1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese. Add cilantro, red onion, garlic powder, and cumin if desired.
3. Put a generous amount in each tortilla and roll up. You want a lot but not so much that they are difficult to roll tightly. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat for approximately 3 minutes (if frozen) in the microwave. Top with salsa and/or sour cream.

Description:
We love these at our house. They were Adam's staple food last year at school. I make around 15 at a time then freeze. They reheat in the microwave and are great for lunch. Very yummy and very healthy. The recipe as listed below is my version of a recipe I found on allrecipes.com. I've made several small changes each time I made it to add more flavor. My version is also half of the original and it still makes 12-15 wraps. You can look up the original "Make Ahead Lunch Wraps" on the site if you'd prefer.

That was the description from my SIL. I freeze a bunch of these so I don’t have to eat mac and cheese every day. Yummy!

Shared by Dessi