I use Perdue whole grain chicken & cook it in the oven or toaster over.
I sauté diced onion in some olive oil with minced garlic.
Rinse, drain & cook rice.
Chop up carrots in the food processor & add to the onion & garlic.
Open & drain 1 or 2 cans of black beans - put in a pot & warm up (I add Complete Season, diced onion, minced garlic & some diced red & yellow peppers).
Add ground meat, season with taco or burrito seasoning & cook until done.
To build burritos - warm a soft tortilla to soften, layer: guacamole, sour cream, rice, meat, beans, cheese & fresh diced tomatoes.
Corn = 1 bag of frozen white sweet corn, 1 can of drained corn, 1 block of cream cheese & 1/2 - 1 stick butter, sugar & salt.
Melt butter. Melt in cream cheese. Add corn. Heat through & season to taste.
Saute diced onions & minced garlic.
Put 4 carrots in food processor to chop up.
Add 1 roll of breakfast sausage - break up meat & cook until browned.
While meat is cooking cut small sweet peppers in 1/2 & remove seeds.
Drain grease & take 1/4 of the mixture out off the pan.
Add a block of 1/3 fat cream cheese & continue stirring to melt cream cheese. Season with salt.
Start & cook rice pilaf.
Put the peppers into a baking dish & fill the peppers with the meat mixture.
Bake @ 350 for 25-30 minutes.
Adapted from The Chew.
Harris Teeter has fresh dough balls on sale this week for $1.00. I am using the extra homemade spaghetti sauce I had from making Chicken Parmesan, the extra sausage & carrot mixture from the stuffed peppers & any other goodies I can find to clear out the fridge (extra peppers & mushrooms I haven't cooked yet from the cheesesteaks - a great way to use leftovers!