Easy Chicken Burritos

Ingredients:
3 boneless chicken breasts
1/2 jar (16 oz size) salsa
1 (14.5 oz) can refried beans
1 (8 oz) pkg shredded taco cheese
1 (8 count) pkg burrito size tortillas

Directions:
Preheat oven to 350.
Place the chicken breasts in a large sauce pan.
Cover with the salsa.
Add just enough water to cover the chicken.
Place over medium high heat and bring to a boil.
Reduce heat to low and simmer 15 minutes.
Chicken should be white all the way through when done.
Remove the chicken from the pot and cool until easily touched and shred the chicken.
Return the shredded chicken to the pot.
Bring back to a boil to reduce the liquid of the mixture if it looks to watery.
When mixture becomes as thick as you like, remove it from the heat.

To Assemble:
Lay tortilla flat.
Place 3 T of refried beans down the middle of the tortilla.
Place 4 T of the chicken mixture on top of the beans.
Sprinkle with cheese.
Fold in the sides of the tortilla and roll until completely closed.
Continue until you used all the tortillas.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.
Serve with sour cream and guacamole and a side salad.

To Freeze:
Before baking, wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to 3 months.

To Reheat:
Unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito is beginning to thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.

Heat & Eat Pancakes

Ingredients:

2 1/2 C milk
2 eggs
1/3 C canola oil
1 T of vanilla
1/4 t salt
1/2 C sugar
1/2 C wheat flour
4 t baking powder
Enough all purpose flour to thicken batter to your liking
Wax paper
Freezer bags

Directions:

Place the milk, eggs, oil and vanilla into a large mixing bowl.
Whisk until just blended together.
Add the salt and sugar.
Beat until smooth.
Add the wheat flour and baking powder.
Beat until smooth.
Add just enough all purpose flour to thicken batter to your liking.
Heat a griddle over medium high heat.
Griddle is hot enough when a drop of water dances on the griddle.
Pour about 1/2 C batter onto hot griddle.
Cook until pancake begins to bubble and edges begin to dry.
Flip and cook about 2 minutes or until both sides are lightly brown.
Continue cooking until all the batter is used.
Cool pancakes completely.
Place a piece of wax paper on a flat surface.
Place a pancake onto the wax paper.
Place another piece of wax paper on top of the pancake.
Then another pancake and continue until all the pancakes are used alternating with wax paper and pancakes.
Place into a freezer bag and freeze up to 6 months.
To reheat, just drop into the toaster.
Toast 2 cycles if necessary.

All in One Breakfast Rollups

Ingredients:

1 T olive oil
1 Ham steak cut into bite size pieces
2 C frozen southern style hash browns, thawed
8 eggs
1/2 C salsa
1 pkg (6 in size) tortillas
1 C shredded Mexican style cheese
Wax paper
Freezer bags

Directions:

Place the olive oil in a large skillet over medium high heat.
When hot add the ham and hash browns.
Cook until they are both beginning to brown.
Place the salsa in a large mixing bowl.
Add the eggs and stir until mixed together.
Pour the salsa mixture in with the ham mixture.
Leave heat on medium high and cook until the eggs have set.
Place a tortilla flat.
Place about 4 T of the ham mixture down the center of the tortilla.
Roll the tortilla up completely.
Continue until all the tortillas are used.
Wrap each rollup in wax paper.
Place in a freezer bag and freeze for up to 2 months.
When ready to eat remove from the freezer and unwrap.
Place each rollup on a microwave safe plate and cover with paper towel.
Microwave 2 minutes on high or until the burrito is as heated as you like.