Recipe Page
Breakfast Burritos
INGREDIENTS
1 Tablespoon vegetable oil or vegetable oil cooking spray
1 15-ounce can black beans, drained
1 cup salsa
6 eggs
1/4 cup milk
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
6 tortillas, whole wheat
DIRECTIONS
Preheat oven to 350°F
Wash your hands well with soap and warm water for at least 20 seconds.
Coat a medium skillet with vegetable oil cooking spray.
Drain and rinse beans and add to a skillet, add salsa and stir. Cook bean and salsa mixture over medium heat until thoroughly heated.
Crack eggs into a small mixing bowl. Add milk, chili powder, salt, and pepper, stir with a fork or whisk until mixture is smooth. Scramble eggs on medium heat until firm.
Wrap tortillas in foil and heat in the oven for 8-10 minutes. Build burrito with eggs and bean and salsa mixture. Fold one end of the tortilla over the mixture, roll the tortilla into a burrito.
Refrigerate leftovers within 2 hours. ∆
Recipes: MISSISSIPPI STATE UNIVERSITY
Chicken Broccoli Skillet
INGREDIENTS
2 teaspoons oil
4 skinless, boneless chicken thighs (1½ pounds)
1 teaspoon black pepper
1 14.5 ounce can low-sodium chicken broth ¾ cup water
1 10.5 ounce can low-sodium condensed cream of chicken soup
1 tablespoon minced garlic (3 cloves)
2 cups small shell pasta, uncooked
2 cups chopped frozen broccoli
1/2 cup (4 ounces) of cheese, optional
DIRECTIONS
Wash your hands well with soap and hot water.
Heat oil in skillet on medium high heat.
Cut chicken into 1-inch cubes, add chicken to skillet and sprinkle with black pepper. Turn chicken until cooked thoroughly, about 3 – 5 minutes.
Wash hands well with soap and hot water after handling raw chicken.
Sanitize cutting board and knife used to cut the chicken.
Add chicken broth, water, cream of chicken soup, garlic, pasta, and frozen broccoli. Stir gently to mix.
Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until pasta is tender.
Sprinkle cheese on top before serving.
Refrigerate leftovers within 2 hours. ∆