Wild QDillas N Dip

• 2 tbs Extra virgin olive oil
• 1 Chicken breast, fully cooked and cut into bite-size pieces
• 4 strips Bacon, fully cooked and chopped
• 4 Portobello caps, halved and thinly sliced
• To taste Salt and pepper
• 1 tsp Thyme (if fresh, use 1 tbs)
• 4 Large, flour tortillas
• 2 cups Sharp cheddar cheese, shredded

DIP

• 1 Onion, finely chopped
• 2 Garlic cloved, minced
• 1 Jalapeno pepper, seeded and chopped
• 1 can Refried beans
• 3/4 cup Velveeta cheese
• 1/2 cup Smokey BBQ sauce

In a medium skillet, heat the olive oil over medium heat. Add the mushrooms, chicken, and bacon; season with thyme. Saute until mushrooms are tender, about 10 minutes. Remove from heat and transfer to dish.

For the dip: Add the onion, garlic, and jalapeno pepper and saute for 2 to 3 minutes. Next, add the beans, velveeta, and BBQ sauce, and mix well. When dip is thoroughly heated, transfer to serving dish.

Heat a large skillet over medium to medium-high heat. Place a tortilla in the pan and cook about a minute, then turn over. Sprinkle 1/2 cup cheddarover half the tortilla and cover the cheese with 1/4 of the cooked mushroom mix. Fold the empty half of the tortilla over and gently press down with spatula. Cook the tortilla 30 seconds to 1 minute longer on each side to lightly brown and crisp the outside and melt the cheese.

Remove to a cutting board, cutting into wedges.

~**ENJOY!!**~

**A great party snack or a fun family dinner dish!**

Garlic Rice Soup

• 4 cans Chicken broth
• 1/4 cup Rice vinegar
• 4 tbp Garlic
• 2/3 pkg Firm tofu, cubed
• 2 cups Fresh spinach
• 1 can Mushroom pieces, drained
• 1 1/2 cups Rice, cooked

Ina a large pot, combine the broth, vinegar, and garlic and bring to a boil. Lower the hear to a light simmer.

Add the tofu and summer about 2 to 3 minutes.

Add the spinach and mushrooms. Once spinach has wilted, add the rice.

Simmer for 2 to 3 minutes, until the soup is heated through and serve.

~**ENJOY!**~

**This is a great and healthy way to use your left over rice.**

Fragrant Fried Rice

• 3 tbs Margarine
• 1/2 Medium onion, chopped
• 5 Mushrooms, chopped
• 1 cup Frozen mixed bveggies, thawed
• 2 cups Rice, cooked

*Herb measurements are estimates, +/- as needed*

• 1 tsp Ginger root powder
• 2 tsp Garlic
• 2 tsp Black pepper
• 1 tsp Salt
• 1 tsp Yellow curry powder
• 1/4 cup Italian six blend cheese, shredded

Melt 2 tbs margarine in a large skillet. Add the onions and saute about 3 minutes. Add the mushrooms and saute another 2 minutes. Ass the mixed veggies and saute about 1 minute.

Add the rice and blend with veggies. Add the remaining butter, melt, and mix in.

Sprinkle on the ginger root powder, garlic, pepper, salt, and yellow curry powder and mix until well blended.

Heat until warm, about 2-3 minutes. Sprinkle cheese on top and blend with rice and veggies.

~**ENJOY!**~

**This is a great way to serve and enjoy that left over rice in the refrigerator!**