"BBQ" Chicken and Black Bean Burritoes

1 Tablespoon olive oil
3/4 pound skinned, boned chicken breast, cut up into bite sized pieces
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup bottled barbeque sauce
1 (15-ounce)can black beans, drained
1/2 cup (2 ounces) shredded sharp Cheddar cheese
4 (10-inch) flour tortillas
1/4 cup low fat sour cream

Heat oil in a large nonstick skillet over medium heat.  Add chicken, onion, and garlic; cook 8 minutes or until chicken is done, stirring constantly.  Stir in BBQ sauce and beans.  Sprinkle with cheese; cook 5 minutes or until thoroughly heated.  Warm tortilla according to package directions.  Spoon 1/2 cup chicken mixture down center of each tortilla; top each with 1 Tablespoon sour cream, and roll up.

From Cooking Light

Cornbread Dressing

1 single recipe cornbread prepared and baked as per the package ("Martha White", white cornbread mix - Ballard Old South recipe) - large size or 2 boxes

1 medium onion, chopped
1/2 green bell pepper finely chopped
1 rib celery finely chopped

Cook this with one stick of butter over low heat till vegetables become transparent.

Add 2  cans Cream of Chicken soup
Mix and heat slightly and then turn off heat.  Just want to mix well and the heat helps to do this.

Crumple up the cornbread and add to the above mixture.  Mix all ingredients well.

You may need to add some water, up to a 1/4 cup if it looks too dry.

Place in a baking dish.  (Can be made ahead and stored at this point)

Bake at 350 deg for 30 - 35 minutes.  Stir halfway through the cooking and make sure you wipe the edges of the baking pan.   Serves 6 - 8 people.

Dirty Rice

1 lb. lean ground beef
1/2 c. onions
1 can cream of mushroom soup
1 can onion soup
1 can mushroom steak sauce
(4 oz.) Dawn Yellow Fresh (opt.)
1 beef bullion cube
1 cup raw rice
1/2 c. green onion tops
1/2 c. parsley

Line 9" x 13" pan with foil.  Place all ingredients (mixed) and seal.  Bake at 350 deg for 1 hour.

Chicken Yakisoba

7 tablespoons low-sodium soy sauce, divided
1/2 lb. skinned, boned, chicken breasts, cut into bite sized pieces
2 tsp vegetable oil, divided
2 cups vertically sliced onion
1 cup (2-inch) julienne cut carrots
6 cups coarsely shredded napa (Chinese) cabbage
1/4 cup sake (rice wine) or dry sherry
1 Tablespoon minced peeled fresh ginger
2 teaspoons sugar
1/4 teaspoon salt
4 1/2 cups cooked soba noodles (9 ounces uncooked)

Combine 3 Tablespoons soy sauce and chicken into a zip top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.

Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat.  Add chicken; cook 3 minutes or until done.  Remove chicken from skillet; keep warm.  Add 1 teaspoon oil, onion, and carrot to skillet; stirfry 2 minutes or until cabbage begins to wilt.

Combine 1/4 cup soy sauce, sake, ginger, sugar and salt.  Pour sake mixture over cabbage mixture.  Add chicken and soba; toss well to coat.  Cook 1 minute or until thoroughly heated.

From:  Cooking Light

Double Bean Burritoes

1 (3 1/2 ounce) bag boil-in-a-bag brown rice
1 cup chunky bottled salsa
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
6 tablespoons bean dip
3/4 cup shredded Monterey Jack cheese with peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)

1.  Cook rice according to package directions

2.  While rice cooks, combine salsa and black beans in a small sauce pan; Cook over medium heat 5 minutes until thoroughly heated.  Stack tortillas; wrap stack in damp paper towels.  Microwave on High 25 sec or until warm.

3.  Spread 1 Tablespoon bean dip over each tortilla with 1/4 cup rice, 1/3 cup black beans, 2 Tablespoons cheese, 1 avocado slice, 2 cilantro sprigs, roll up, serve with lime wedges.

Cranberry Salad

1 pound cranberries, ground
2 c. sugar
1 (20 oz.) can crushed pineapple (spoon off some of the juice)
2 cups miniature marshmallows
1 cup whipping cream

Combine and let stand at least 3 hours (overnight works great).  Add in marshmallows.  Whip cream stiff, and fold in gently.

Chill at least 2 hours before serving.

Green Bean Casserole

1 (10 3/4) ounce condensed Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce (optional)
Dash pepper
2 cans green beans
1 can French's Fried Onions

1.  In 1 1/2 quart casserole dish, mix soup, milk, soy, pepper, beans and 1/2 can onions.

2.  Bake at 350 deg 25 minutes or until done

3.  Stir.  Sprinkle remaining onions over beans.  Bake 5 minutes or until onions are golden.