Vegetable and rice burritos with quesadilla cheese

Ingredients

• 4 tsp olive oil, divided
• 1/3 cup uncooked basmati rice (or other long-grain white rice)
• 1 tsp chopped garlic, divided
• 2/3 cup water
• 1/4 tsp salt, divided
• 1 jalapeno pepper, chopped
• 1/4 cup nonfat Greek yogurt
• 1 tbsp chopped cilantro
• 1 tsp fresh lemon juice
• 1/8 tsp ground cayenne pepper
• 1 onion, chopped
• 8 oz sliced porcini mushrooms
• 1/2 cup frozen or fresh corn
• 1 zucchini or summer squash, halved lengthwise and sliced
• 5 oz greens (I used Earthbound Farms stir fry greens)
• 1 cup grape tomatoes, halved
• 4 multi-grain tortillas
• 4 oz quesadilla cheese, shredded

Instructions

Heat a small saucepan over medium-high heat.  Add 1 tsp canola oil to pan, swirling to coat.  Add the rice and 1/2 tsp garlic.  Saute for 1 minute, stirring constantly.  Add 2/3 cup water and 1/8 tsp salt.  Bring to a boil, then cover, reduce heat to low and simmer for 15 minutes.  Remove from the heat and let stand for 10 minutes.  Fluff with a fork and stir in the jalapeno.

Meanwhile, combine the Greek yogurt, chopped cilantro, lemon juice, and cayenne pepper in a small bowl.  Set aside.
Heat a large nonstick skillet over medium-high heat.  Add the remaining 1 tbsp oil to the pan, swirling to coat.  Add the onion and saute for 2 minutes, stirring frequently.  Add the remaining 1/2 tsp garlic and mushrooms.  Saute for 1 minute, stirring frequently.  Add the corn and zucchini and saute for 2 minutes, stirring frequently.  Add the greens and saute until wilted and tender.

Add tomatoes and saute for 30 seconds or until thoroughly heated.  Season with salt to taste.  Remove the vegetable mixture from the pan and wipe the pan clean with a paper towel.

Heat the tortillas according to the package directions.  Divide the Greek yogurt mixture evenly among the tortillas, spreading it into a thin layer, leaving a 1/2-inch border.  Top each tortilla with 1 oz cheese, about 1/4 cup of the rice mixture, and 1/4 of the vegetable mixture.  Roll up each tortilla jelly-roll style and fold in the ends.

Return the skillet to medium heat.  Add 2 burritos to the pan, seam side down, and cook 1 minute on each side or until browned.  Repeat procedure with remaining burritos.

Slow Cooker Thai Chicken

Ingredients

• 2, 14-ounce cans light coconut milk
• 1 cup low-sodium chicken stock
• 1/4 cup peanut butter (creamy or crunchy)
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar (light or dark)
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
• 3 cups peeled and 1/2-inch cubed butternut squash pieces (about 1 pound)
• 2 red bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
• 2 green bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
• 1 large onion, thinly sliced (about 3 cups)
• 2 cups frozen peas, thawed
• 2 tablespoons lime juice (about 1 lime)
• Chopped fresh cilantro, for serving
• Prepared brown rice, for serving

Directions

In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic, and red pepper flakes. Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce. Cover and cook on high for 4 hours or on low for 8 hours.

Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice. Serve garnished with cilantro, atop brown rice.

Spinach-Stuffed Chicken Breasts for Two

Ingredients

• 1/3 cup water
• 2 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing , divided
• 2 cups loosely packed fresh spinach, chopped
• 2/3 cup dry Stove Top Stuffing Mix for Chicken
• 1 Tbsp. coarsely chopped roasted red peppers
• 2 small boneless skinless chicken breasts (1/2 lb./225 g), pounded to 1/4-inch thickness
• 1/4 cup Kraft Mozzarella Shredded Cheese

Directions

Heat oven to 350°F.

Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Add spinach, stuffing mix and peppers; mix lightly Cover. Remove from heat. Let stand 5 min.

Place chicken, top-sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining dressing.

Bake 35 min. or until chicken is done (170ºF). Sprinkle with cheese; bake 5 min. or until melted.