Breakfast Burritos

4 large flour tortillas
4 eggs
1 Tbs. water
¼ tsp. salt
1/8 tsp. pepper
1 Tbs. butter
8 Tbs. salsa
4 Tbs. shredded cheese

Wrap tortillas in paper towels and microwave on high for 30 seconds to soften. Lightly beat eggs, water, salt and pepper in small bowl. Heat butter in a non-stick skillet over medium heat. Add eggs; cook, stirring until set. Spread each tortilla with 2 Tbs. salsa. Spoon ¼ of the egg mixture on lower half of each tortilla. Sprinkle each with 1 Tbs. cheese. Roll up, tucking ends in as you roll. Place seam side won, in single layer in microwave safe dish. Cover with paper towels and microwave on high for 1 minute and serve.

California Blend

2 cups total chopped broccoli, cauliflower and carrots (frozen or fresh)
1 cup sliced mushrooms
1 cup uncooked rice (not minute rice)
1 can cream mushroom soup
1 can cream of chicken soup
2/3 can water
salt and pepper to taste
1 cup shredded cheese

Saute mushrooms until tender. In a large casserole dish, mix all ingredients except cheese. Bake at 350 for about 1 hour and 15 minutes or until liquid is absorbed. Top with shredded cheese last 15 minutes of cooking.