Burrito Bowl

I felt like going out to Chipotle today for lunch, but instead stayed home and made this for the whole family. 

Layer in a bowl:

lightly fried tortilla (optional)

rice

Chipotle Pinto beans (from a can) :)

 chicken (see below)

grated cheddar cheese

salsa

sour cream

shredded lettuce

Chicken:

slice thawed breast in half. slice lengthwise into thin strips and then across to cube. Fry in a small amount of light olive oil. Season with Emeril's Bam Seasoning and 1/2 packet of Taco Bell's Fajita seasoning. Drain liquid and heat until fully cooked. Drizzle lime juice over the top.

Homemade Mac-n-Cheese

In large pot, fill 3/4 full with water. Bring to boil. Add 1 pkg. large macaroni pasta and cook according to instructions on package.

In the meantime:

Melt 3 Tbsp. butter in a small saucepan over medium heat. Add 1 Tbsp. flour and stir until blended. Season with salt or garlic salt and pepper. Heat over medium heat until bubbly and lighly browned--if your patient enough. Stir in 1 C. milk and mix with a small whisk until smooth. When mixture is hot again, add 1 1/2 C. grated cheddar cheese and stir until melted and smooth. Thin with additional milk, if desired. :)

When pasta is done, drain. Rinse very briefly with cold water so pasta won't stick together; drain again. Stir in 1 Tbsp. butter into pasta, add cheese sauce from above. Serve.

Crepes

For best results, refrigerate covered bowl of batter overnight.
(Makes about 12 crepes, I usually double this recipe for my family)

1 1/2 c. all-purpose flour
1 T. sugar
1/2 t. baking powder
1/2 t. salt
2 c. milk
2 T. margarine or butter, melted
1/2 t. vanilla
2 eggs

Mix flour, sugar, baking powder and salt in 1 1/2 qt. bowl. Stir in remaining ingredients. Beat with hand beater until smooth. Use a stick of butter to grease the bottom of a 8 inch skillet; heat over medium heat until bubbly. For each crepe, pour scant 1/4 c. of batter into skillet; immediately rotate skillet until thin film covers bottom.

Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until very light brown. Stack crepes, placing waxed paper between each--for best results. (I never do)

Spread a couple tablespoons of prepared Jello Cheesecake pudding and pie filling into the middle of each crepe. Roll up and top with warm strawberry sauce (recipe below) and whipped cream. Mmmm....

Enjoy!!

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Strawberry Sauce:
(start sauce before cooking crepes) :)

In a small saucepan, heat to boiling:

2 c. strawberries, halved (can use 1 pkg. of frozen strawberries, thawed)
1/2 c. granulated sugar, or to taste (I don't measure it, it could be more like 3/4 c.)
1 c. water
2 T. cornstarch (add to cold water)

Reduce to medium-low heat and cook until sauce is thickened, about 10 minutes.
*Can substitute raspberries or peaches for strawberries.

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Sweetened Whipped Cream:

1 c. chilled whipping cream
3 T. granulated sugar (or powdered sugar)
1 t. vanilla

Beat in chilled bowl until stiff.