Chili Pepper Beef Burritos in the Slow Cooker
Serves 4

2-3 lb. beef roast (reserve 2 cups for Wednesday’s dinner)
1 (7.75 oz.) cans diced green chilies
1 small onion, diced
1 green pepper, seeded and diced
1 tsp. cumin
1 tsp. red pepper flakes
8 tortillas
1 cup Hannaford shredded Mexican cheese
1 vine-ripe tomato, diced
Optional: low fat sour cream

1. Add beef, chilies, onion, pepper, cumin and red pepper flakes to slow cooker and cook on low all day (8–10 hours).
2. When done, shred mixture by stirring until meat falls apart.
3. Spoon mixture onto flour tortillas and top with shredded cheese and diced tomato.

Shrimp with Angel Hair Pasta

1. Clean shrimp and remove tails.
2. Heat skillet to medium-high and add canola oil, garlic and raw shrimp. Sauté shrimp until cooked (pink, no longer translucent). Add tomatoes and cook until heated through.
3. Cook pasta per package directions.
4. Serve shrimp mixture over pasta.

Taco Salad Bowl

1. Spray skillet with cooking spray and heat beef on medium until heated through.
2. Layer tortilla bowl with shredded beef, lettuce, black beans, diced tomato and cheese. Optional: top with sour cream.

1. Preheat oven to 375 degrees F.
2. Place cornflakes in a plastic bag and crush gently with rolling pin. Add salt and pepper. Set aside.
3. Melt margarine in microwave-safe bowl.
4. Dip chicken breast in margarine, then place one at a time into bag with cornflake mixture. Shake gently. Place chicken in 9 x 13-inch glass dish.
5. Sprinkle remaining cornflakes from bag over chicken.
6. Bake uncovered for 20 to 30 minutes or until chicken is tender.

Japanese Stir-Fry

1. Prepare rice per package directions.
2. Heat wok or skillet until hot and add oil. Add vegetables and cook until vegetables are crisp but tender, about 2 minutes.
3. Serve stir fry with rice.