Chicken and Black Bean Burritos

240 Calories per Burrito

One of my favorite things about this meal is how FAST and EASY it is to make. I mean, the prep time says 25 minutes, but I really think that you could do it in 10. My secret to alot of these recipes that include chicken is to buy the pre-cooked strips/chunks in the sandwich meat section. They have flavors (southwest, honey roasted, etc) but I usually just get the plain grilled kind. It's kind of cheating I guess, but it makes things so fast! Another thing about this meal is that it's great in a burrito but it's also great in a bowl. The hubs actually prefers it in a bowl. He gives this meal 4 and a half stars.

(Another PS- my dagum camera on my phone should be fixed this weekend- so we'll only have to deal with these terrible pics for a couple more days!)

prep time:25 min

start to finish:25 min

makes:8 burritos

	Instant brown rice
	Water as called for on rice box
1/8	teaspoon salt
2	cups shredded cooked chicken breast
1	can (15 oz) Progresso® black beans, drained, rinsed
1	cup Muir Glen® organic mild salsa
2	teaspoons chili powder
1/4	cup chopped fresh cilantro
1	tablespoon lime juice
8	low-fat whole wheat tortillas (8-inch)
1	cup shredded reduced-fat sharp Cheddar cheese
	Salsa, if desired

1.	Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
2.	Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
3.	Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
4.	Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

Nutritional Information

1 Burrito: Calories 240 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 45mg;Sodium 430mg; Total Carbohydrate 23g (Dietary Fiber 5g, Sugars 1g); Protein 18g Percent Daily Value*: Vitamin A10%; Vitamin C 6%; Calcium 10%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com

Chicken Curry with Couscous

290 Calories per Serving

(Side note- I apologize for the photo quality. My camera lens on my phone is scratched and that makes the pics look hazy. Not to worry, I will be getting it fixed soon!)

So this may not look like the most appetizing meal- but it was actually very good. I have never had couscous- and the only curry that I've had was in Japan which was more of a gravy. I thought it was a good venture outside my usual food box. I will say, it had mango chutney in it which is like a mango jelly with actual mango pieces. It made the dish have a sweet taste while having the salty/garlic/curry flavor as well. It was interesting. I think next time I make it, I might cut the amount of chutney in half, or pull out the mango pieces- however I will say, the hubs really liked it and didn't want me to change anything about it. I'm a little more of a picky eater than he is though. I didn't mind the mango flavor, but the pieces of mango in the dish threw me off a little. 

prep time:10 min

start to finish:30 min

makes:6 Servings

	Nonstick cooking spray
1	large onion, chopped
2	teaspoons curry powder
1 1/3	cups water
2/3	cup whole wheat couscous
2	cups chopped cooked chicken breast (about 12 ounces)
1	cup Frozen Bagged Sweet Peas
1	large red sweet pepper, seeded and chopped
1/2	cup light mayonnaise
3	tablespoons bottled mango chutney

1.

Lightly coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium heat. Add onion; cook and stir until onion is crisp-tender. Stir in curry powder; cook for 1 minute more. Add the water and couscous to skillet; bring to boiling. Stir in chicken, peas, sweet pepper, mayonnaise, and chutney; return to boiling. Remove from heat. Cover and let stand for 5 minutes.

Nutritional Information

1 Serving: Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol45mg; Sodium 240mg; Total Carbohydrate 32g (Dietary Fiber 6g, Sugars 7g); Protein 20g Percent Daily Value*: Vitamin A 29%; Vitamin C 70%; Calcium 4%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 1/2Vegetable; 2 Very Lean Meat; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: EatbetterAmerica.com