BREAKFAST - Muffin Melts

http://thepioneerwoman.com/cooking/make-ahead-muffin-melts/

• 12 whole Hard-boiled Eggs, Peeled And Chopped
• 2 cups Grated Cheddar Cheese
• 1 cup (Real) Mayonnaise
• 12 slices Bacon, Fried And Crumbled
• 1 Tablespoon (heaping) Dijon Mustard
• 1/2 teaspoon Garlic Powder
• 3 dashes Worcestershire Sauce
• 6 whole English Muffins Split

INSTRUCTIONS

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.

Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don't set them too close to the heating element.)

Serve immediately!

DINNER - Burritos

Quick and Easy Chicken Burritos

http://gimmedelicious.com/2014/01/16/quick-and-easy-chicken-burritos/

If you do not have cooked chicken on hand, grill or sear 2 chicken breasts for 10 minutes then slice into thin strips.

Ingredients

• 2 cups cooked shredded chicken
• ½ cup Mexican cheese blend ( or mozzarella)
• 1 avocado diced
• 2 tablespoons cilantro chopped
• 4 large tortillas
• 1 tablespoon oil

Instructions

1. Mix the shredded chicken, cheese, cilantro, and the diced avocados.
2. Lay a tortilla flat on a plate and add ¼ of the mixture, form a roll. repeat the process for all four tortillas.
3. pour 1 tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the burritos are golden in color. Serve warm.
4. Burritos can be frozen cooked or uncooked for up to 3 months.

Recipe by Gimme Delicious at http://gimmedelicious.com/2014/01/16/quick-and-easy-chicken-burritos/