knock off burritos

So I was talking with my sister the other day and she suggested a recipe that I share with the blogging community. It is so easy, full of flavor and mostly good for you that I thought, what the hey! Why not!
Knockoff Costa Vida Burritos and Salads.

4 uncooked tortillas (cook them just before to get the fresh taste!)
1 can black beans (salad only)
1 large head romaine lettuce (Salad only)
2 cups spanish rice (or any rice that you prefer)
2-3 large chicken breasts (boiled)
taco seasoning
4 Tbsp. fat free sour cream
salsa (pico de gallo is best - recipe at the end)
1 C shredded cheese

Boil the chicken breasts. Cut into small chunks Drain all but about 3/4 Cup of water. Add taco seasoning to taste and let simmer for at least 20 minutes. Cook tortillas and put on plate. Scoop 1/2 cup of rice onto tortilla with about 1/2 cup of chicken.
For BURRITO:
Sprinkle lightly cheese onto chicken and rice. Wrap the burrito and add up to 1/4 Cup cheese onto top of rolled burrito. Scoop 1 Tbsp sour cream on top with desired amount of pico de gallo.
For SALAD:
Sprinkle up to 1/4 Cup of cheese onto chicken. Add 1/4 cup beans. Cover with cut lettuce. Add 1 Tbsp sour cream and desired amount of pico de gallo.

Recipe for Pico De Gallo

6 medium Tomatoes diced
1 medium Onion diced
1/4 cup fresh Cilantro chopped.
2 to 4 Fresh serrano or jalapeño seeded and minced
garlic powder just a pinch
Salt to taste
Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. The longer it sits, the better it tastes!

Whats for dinner tonight.

Ok so I think that I want to try and do a few recipes a week and to start that out, I am doing a "whats for dinner tonight" post, kinda like Rachel Ray does on her morning show. I posted last nights and feel bad for leaving it with an unhealthy ending, so for tonight I am making a yummy southwest kinda salad.

This is one of my favorite summer dinners because it is so easy and doesn't heat up the house.

1 bunch of fresh spinach from the grocery store ( I usually cut off the stem part of the leaves)
several romaine lettuce leaves
about 1 1/2 c. rotisserie chicken (or any pre-cooked chicken will do)
1 can of yellow corn
1 can black beans
1/2 c. carrot shreds
1/2 cucumber, chopped
ranch dressing
barbeque sauce

I make 3 or 4 salads with this recipe so start by dividing spinach onto desired amount of plates. Add romaine lettuce to plates. Layer with corn, beans, cucumbers, and carrots. put about 1/2 C. chicken on to the top of the salad. Drizzle some ranch dressing over the top, followed by a light drizzle of the barbeque sauce. Serve and enjoy.

My husband made a comment about this salad the last time that I made it. He said that salads like this are like summer casseroles where you just mix it all together and enjoy.