Make Ahead Lunch Wraps

Ingredients

• 3/4 cup uncooked brown rice
• 1-1/2 cups water
• 1-1/2 (15 ounce) cans black beans
• 3/4 (15.5 ounce) can pinto beans
• 3/8 (10 ounce) can whole kernel corn
• 3/8 (10 ounce) can diced tomatoes and green chiles
• 6 (10 inch) flour tortillas
• 6 ounces shredded pepperjack cheese

Directions

1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
3. Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Guacamole

By: Melody Harrell

Ingredients:
2 avocados, pitted, peeled, and lightly mashed
1/4 cup chunky salsa (medium), Pace®
2 tablespoons light sour cream
1 tablespoon jalapeño juice (from jar of pickled jalapeñnos)
1/4 teaspoon salt
1/4 teaspoon ground cumin
tortilla chips

Directions:
In a medium bowl, combine avocados, salsa, sour cream, jalapeño juice, salt, and cumin. Gently stir until mixture is well combined but still slightly chunky. Serve immediately with tortilla chips.

Spicy Red Beans and Rice

ByL Melody Harrell

Ingredients:
1 (16-ounce) package smoked andouille sausage, halved lengthwise and sliced 1/4 inch thick
2 (15.5-ounce) cans red beans, rinsed and drained
1 (10-ounce) package frozen seasoning blend, McKenzie's®
1 cup chicken broth
2 bay leaves
1 teaspoon minced garlic
2 (8.8-ounce) pouches ready-to-serve long-grain rice, Uncle Ben's®
1/4 teaspoon Cajun seasoning, Tony Chachere's®

Directions:
Heat a large heavy-bottomed pot over medium-high heat. Add sausage, and cook for 6 to 8 minutes, or until browned. Add beans, seasoning blend, broth, bay leaves, and garlic; cook over medium-low heat, stirring occasionally, for 5 to 10 minutes, or until heated through. Remove and discard bay leaves.

Heat rice according to package directions for 2 pouches. In serving bowl, stir together warm rice and Cajun seasoning. Serve bean mixture over rice. Serve with toasty garlic bread.

Orange Balsamic Glazed Salmon

By: Melody Harrell

Ingredients:
2 tablespoons orange juice concentrate, Minute Maid®
1 tablespoon ginger preserves, Robertson's®
1 tablespoon balsamic vinegar
4 salmon fillets, 1inch thick, bones removed, rinsed and patted dry
1 tablespoon plus 1 teaspoon salt-free citrus herb seasoning, Spice Islands®
1 orange, sliced

Directions:
Preheat broiler. Line a baking sheet with foil and set aside. In small saucepan, over medium-high heat, combine orange juice concentrate, ginger preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside.

Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Place fillets on prepared baking sheet. Broil, skin side down, for 2 minutes. Turn and broil, skin side up, for 2 minutes. Return to skin side down and spoon glaze over each fillet. Top each with an orange slice and broil for 1 minute. Serve immediately.

Cucumber Tomato Salad

By: Melody Harrell

Ingredients:
1 cucumber, cut in half lengthwise and into 1/4-inch-thick slices
3 large tomatoes, cut into 6 wedges each
3/4 cup Greek vinaigrette (with feta and oregano), Kraft®

Directions:
In a large bowl, combine cucumber and tomato. Pour dressing over the top,tossing gently to combine. Serve immediately.

Burrito Casserole

By: Melody Harrell

Ingredients:
1 (32-ounce) package beef and bean burritos, El Monterey®
1 (14-ounce) can mild enchilada sauce
1 1/2 cups shredded Cheddar cheese, Sargento®
1 (2.25-ounce) can sliced black olives, drained
1 1/2 cups diced tomato
4 cups shredded iceberg lettuce (about 1/2 head)

Directions:
Line burritos in a single layer in a 13x9-inch microwave-safe dish. Microwave burritos on High, for 6 to 8 minutes, or until heated through.

Pour enchilada sauce over the burritos. Sprinkle cheese over enchilada sauce. Microwave burritos for 1 to 2 minutes, or until cheese is melted. Spread olives, tomato, and lettuce evenly over burritos. Serve immediately.

Cheesy Creole Pasta

By: Melody Harrell

Ingredients:
8 cups water
1 (12-ounce) package shells and cheese, Kraft®
1 pound smoked sausage, sliced 1/2 inch thick, Hillshire Farm®
1 cup frozen onion, bell pepper, and red bell pepper seasoning blend
1 (10-ounce) can tomatoes with green chilies
1 teaspoon Creole seasoning

Directions:
In a large heavy-bottomed pot, bring water to a boil. Add pasta, and cook according to package directions. Drain pasta, and combine with included cheese sauce.

In a large skillet, cook sausage and seasoning blend over medium-high heat for 5 to 7 minutes, or until sausage is browned and crumbly. Add tomatoes and their juices to skillet, stirring to combine. Remove pan from heat.

In a large bowl, combine pasta, sausage mixture, and Creole seasoning, stirring well to combine. Serve immediately.

Artichoke Chicken Bake

By: Melody Harrell

Ingredients:
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds boneless skinless chicken thighs
2 tablespoons extra-virgin olive oil
1 cup chicken broth
1 (14-ounce) can quartered artichoke hearts, drained, Reese®
1 (3-ounce) package real bacon pieces, Oscar Mayer®
1 tablespoon capers
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, softened
1 (6-ounce) bag fresh baby spinach

Directions:
In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.

In a large skillet, heat olive oil over medium heat. Add chicken, and cook for 3 to 4 minutes per side, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through. Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.

Arrange spinach on a platter. Spoon chicken and sauce over spinach. Serve immediately.

Chicken Parmigiana

By: Melody Harrell

Ingredients:
1 (20-ounce) package frozen breaded chicken tenders
1/3 cup butter, melted
1 (13.5-ounce) jar marinara sauce
2 teaspoons minced garlic
1 teaspoon dried Italian seasoning
1 cup shredded Parmesan cheese

Directions:
Line a rimmed baking sheet with aluminum foil. Brush chicken tenders evenly with Country Crock. Bake chicken in prepared pan according to package directions. Set oven temperature to 400°.

In a medium bowl, combine marinara sauce, garlic, and Italian seasoning.

Place baked chicken in 13x9-inch baking dish; pour marinara sauce mixture over chicken. Top with cheese. Bake for 15 minutes, or until cheese melts.

Triple Decker Grilled Cheese

By: Melody Harrell

Ingredients:
4 teaspoons butter
3 buttermilk bread slices
2 sharp Cheddar cheese slices
6 cooked bacon slices
6 (1/4-inch-thick) tomato slices
2 Swiss cheese slices

Directions:

Heat a medium nonstick skillet over medium heat.

Spread 1 teaspoon Country Crock® on both sides of 1 bread slice. Cook in skillet for 2 to 3 minutes per side, or until lightly golden. Remove from skillet.

Spread 1 teaspoon Country Crock evenly on 1 side of remaining 2 bread slices. Place 1 of remaining bread slices, buttered-side down, in pan. Layer 1 Cheddar cheese slice, 3 bacon slices, and 3 tomato slices on top of bread. Cook for 3 to 4 minutes, or until golden brown and cheese melts. Top with remaining Cheddar cheese slice and cooked bread slice. Invert, and cook for 1 to 2 minutes, or until cheese is soft. Remove from skillet, and keep warm. Place remaining bread slice, buttered-side down, in skillet. Top with 1 Swiss cheese slice, 3 bacon slices, 3 tomato slices, and remaining Swiss cheese slice. Loosely cover skillet with foil, and cook for 3 to 4 minutes, or until cheese melts. Top with prepared sandwich. Cook, loosely covered, for 1 to 2 minutes. Remove from skillet. Slice diagonally.