You know the feeling: You eat breakfast, but by 11 a.m. your stomach is growling. You feel like you just ate but somehow you’re hungry and craving something hearty and rich.

Switch up your breakfast habits with wholesome and filling Breakfast Burrito. It’s got protein to keep you full, veggies for a touch of added nutrition and hot sauce to pack a powerful punch of flavor in every bite.

No more snacking between breakfast and lunch. This hearty breakfast bite will keep you full and bursting with energy until it’s time for your next meal. It’s easy to make in a matter of minutes and it’s totally customizable to accommodate every palate.

Made with beans, eggs and egg white proteins, it can help keep you energized and full until it’s time for lunch. The red onion, red bell peppers, salsa, tomatoes and avocado provide some fresh, nutritious vegetable options and the chili flakes and hot sauce bring the heat.

To make this burrito, start with canola oil in a skillet. Add red onion and red bell peppers then cook for 8 minutes. Add black beans, chili flakes, salt and pepper then stir.

Whisk eggs and egg whites in a mixing bowl. Add pepper jack cheese then scramble the egg and cheese mixture in a hot skillet.

On a tortilla, spread sour cream, salsa, the bean mixture, scrambled eggs, tomatoes, avocado and hot sauce, if desired. Roll up the burrito and it’s ready to serve.

Just like that you have a breakfast that is not only nutritious but equally as appetizing. Find more filling breakfast recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Breakfast Burrito

Servings: 4

• 2          teaspoon canola oil
• 1          small red onion, diced
• 1          red bell pepper, seeded and diced
• 1          can black beans, drained and rinsed
• 1/4       teaspoon red pepper flakes
• salt, to taste
• pepper, to taste
• 4          eggs
• 4          egg whites
• 1/2       cup shredded pepper jack cheese
• nonstick cooking spray
• 4          flour tortillas
• 1/4       cup sour cream
• 1/4       cup salsa
• 1          large tomato, seeded and diced
• 1          avocado, sliced
• hot sauce (optional)

1. In large skillet, heat canola oil over medium heat. Add red onion and red bell pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and pepper, to taste. Transfer to dish.
2. In medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat large skillet over low heat, add egg mixture and scramble 3 minutes, or until cooked through.
3. Spread sour cream over tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll-up burrito. Repeat three times with remaining ingredients and serve.

(Culinary.net) Enjoying a meal with loved ones at the end of the day is a timeless tradition, but many families feel as though they’re constantly searching for ways to mix up the menu.

One trend gaining traction among home chefs is “meatless Mondays” in which classic dishes are made using substitutions for meat like veggies or grains. It’s a simple way to maintain nutritional value at the dinner table while putting a tasty twist on worn-out meals.

This Meatless Cheesy Burrito Bake can provide your family a flavorful way to skip the meat and make way for protein in the form of brown rice paired with bell peppers, onion and refried beans wrapped in wheat tortillas and topped with cheese, salsa and guacamole.

Find more creative family dinner inspiration at Culinary.net.

Watch video to see how to make this recipe!

Meatless Cheesy Burrito Bake

• 2          tablespoons canola oil
• 2          bell peppers, sliced
• 1          medium onion, sliced
• 1          teaspoon cumin
• 2          cups water
• 1          cup brown rice, uncooked
• 1          can (12 ounces) evaporated milk, divided
• 1          cup shredded cheddar cheese
• 1          can (4 ounces) diced green chiles, undrained
• 1          can (16 ounces) refried beans
• 6          wheat tortillas (8 inches)
• salsa (optional)
• guacamole (optional)

1. Heat oven to 350 F.
2. In large skillet, heat canola oil. Cook peppers, onion and cumin until tender.
3. In saucepan, add water and brown rice. Cook 45 minutes.
4. In saucepan, add 1 1/4 cups evaporated milk, shredded cheese and green chilies. Cook over medium heat until cheese is melted and smooth. Stir 3/4 cheese mixture in with rice; set remaining cheese sauce aside.
5. In medium bowl, add refried beans and remaining evaporated milk. Microwave 3-4 minutes.
6. Lay out tortillas and layer: refried bean mixture, rice mixture and pepper-onion mixture. Roll into burritos and place in baking pan. Top burritos with remaining cheese sauce. Bake 20-25 minutes.
7. Garnish with salsa and guacamole, if desired.

(Family Features) Pamper mom on her special day with a wonderful brunch that all the kids can help make.

• Spiced Granola Pancakes include applesauce as a healthy substitution for fat in this recipe.
• Burrito Bites make a simple appetizer that is easy for kids to assemble. No cooking is required!
• Using a store-bought angel food cake makes preparation of this luscious Angel Sherbet Cake simple. It's low in calories and fat and is as pretty as it is delicious.
• Wheat Berry Tuna Salad is a tasty way to enjoy wheat berries. Wheat berries provide the nutritional benefits of the whole grain and are an excellent source of dietary fiber.
• Round out the brunch with favorite salads, side dishes and some fresh fruit. Follow that with lots of love, hugs and kisses!

Please visit the Wheat Foods Council's Web site at www.wheatfoods.org to order this cookbook or to find additional recipes.

Angel Sherbet Cake

Prep time: 30 minutes
Freeze time: at least 1 hour or until hard
Yields: 10 servings

• 1 pint raspberry sherbet
• 1 pint lime sherbet
• 1 Angel Food Cake loaf (store bought, approximately 7 x 3 inches)
• Topping:
• 2 cups heavy whipping cream or 12-ounce container frozen whipped topping, thawed
• 3 teaspoons sugar
• 1 teaspoon lemon juice

1. Line two bread pans, approximately the same size as the angel food cake, with plastic wrap. Soften sherbet. Scoop lime sherbet into one pan and raspberry sherbet in the other. Spread sherbet with a metal spatula dipped in hot water. Sherbet should be approximately 1/2 inch deep. Refreeze sherbet in pans for at least 1 hour or until hard.
2. Trim edges of angel food cake with a serrated knife to even them; cut cake into three lengthwise slices.
3. Remove frozen lime and raspberry sherbet from freezer. Alternate layers, cake, sherbet, cake, sherbet and cake. Cut off any oversized sherbet or cake to ensure that cake and sherbet are even on all sides of the cake. Refreeze until solid; can be frozen up to 3 days if wrapped well in plastic wrap.
4. Before serving, prepare cake topping by whipping the cream until very thick. Add sugar and lemon juice and whip mixture until soft peaks form. Spread whipped cream on cake. Refreeze cake until ready to serve.
5. Remove cake from freezer and let soften 5 to 10 minutes. Slice with an electric knife. If desired, place cake slices on pools of strawberry or raspberry sauce and top with a lemon twist and mint leaves.

Wheat Berry Tuna Salad

Prep time: 15 minutes
Cook time: 60 to 90 minutes
Yields: 4 to 6 servings
Serving size: 1 1/2 cups

• 1 cup wheat berries
• 4 cups water
• 1/2 teaspoon salt
• 1 cup cherry tomatoes, diced
• 1/2 cup celery, diced
• 1/2 cup cucumber, diced
• 2 cans Albacore tuna packed in water, drained
• 2 eggs, hard boiled, chopped (optional)
• 2 tablespoons flat leaf parsley, coarsely chopped
• 1/2 cup Italian dressing
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground pepper

1. Place wheat berries, water and salt in a sauce pan and simmer for 60 to 90 minutes until tender when you bite down on them.
2. Drain well and allow to cool.
3. In a large bowl, toss together with the remaining ingredients. Serve chilled.

Burrito Bites

Prep time: 10 minutes
Chill time: 30 minutes
Yields: 4 servings
Serving size: 1 tortilla roll-up

• 4 (9-inch) whole wheat tortillas
• 6 tablespoons smooth peanut butter or reduced-fat cream cheese
• 1 cup fresh spinach or torn romaine leaves
• 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)
• 1/2 cup carrots, shredded or matchstick
• 1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)

1. Spread 1 1/2 tablespoons peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
2. Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
3. Serve with yogurt or ranch dressing.

Spiced Granola Pancakes

Prep time: 10 minutes
Cook time: 15 minutes
Yields: 12 servings
Serving size: 1 pancake

• 1 cup fat-free milk
• 1/2 cup applesauce
• 1 tablespoon fat-free vanilla yogurt
• 2 eggs
• 2 teaspoons grated orange peel
• 1 cup all-purpose flour
• 1 cup low-fat granola
• 1/2 cup whole wheat flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon salt

1. In large bowl, combine milk, applesauce, yogurt, eggs and orange peel. In medium bowl, combine remaining ingredients. Stir the dry ingredients into the wet ingredients and mix just until dry ingredients are moistened. Do not over mix.
2. Heat nonstick griddle to 350°F. For each pancake, pour 1/4 cup of pancake batter onto hot griddle. Cook each side until puffed and dry around edges. Turn and cook 1 to 2 minutes longer or just until golden brown.

(Family Features) If you're looking for new ways to entice the family to the table for dinner, then I've got the perfect recipes for you.

Whether you call them bakes or casseroles, your family will simply call them delicious. And as a time-saving extra, you can make these creamy dishes ahead of time, then just pop them in the oven when you need them. Toss a fresh green salad and add some warm bread, and you have a meal they'll love to sit down to.

For more easy weeknight dinner recipes, visit www.verybestbaking.com/carnation.

Cheesy Oven Burrito Bake

Makes 12 servings, (1/2 burrito each)

• Nonstick cooking spray
• 2 large sliced red and/or green bell peppers, cut into thin strips
• 1 medium onion, sliced
• 1 teaspoon ground cumin
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
• 1 cup (4 ounces) shredded reduced fat 2% cheddar cheese
• 1 can (4 ounces) diced green chilies, undrained
• 1 1/2 cups cooked long or medium grain brown rice, heated
• 1 can (16 ounces) fat-free refried black beans
• 6 8-inch multi-grain or whole-wheat tortillas
• Salsa and guacamole (optional)

1. PREHEAT the oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
2. SPRAY large, nonstick skillet with nonstick cooking spray. Add peppers, onions and cumin; cook over medium-high heat, stirring occasionally, for 6 to 8 minutes until vegetables are tender.
3. MEANWHILE, COMBINE 1 1/4 cups evaporated milk, cheese and chilies in small saucepan. Cook over medium-low heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat. Stir 3/4 cup of cheese sauce into heated brown rice; reserve remaining cheese sauce.
4. COMBINE refried beans and remaining 1/4 cup evaporated milk in medium, microwave-safe bowl. Microwave, uncovered, on HIGH (100% power) for 3 to 4 minutes, stirring after each minute or until slightly thickened.
5. FILL tortillas with hot beans, rice and vegetables, dividing equally. Fold sides over filling. Place filled burritos, seam-side down, in prepared baking dish. Top with remaining cheese sauce. Cover with foil.
6. BAKE for 20 to 25 minutes or until heated through. Serve with salsa and guacamole, if desired.

TIPS: Cooked chicken or ground beef may be added to filling. Look for precooked ready-to-use brown rice to save prep time.

Nutrition Information per serving: 210 calories; 45 calories from fat; 5g total fat; 2.5g saturated fat; 10mg cholesterol; 540mg sodium; 30g carbohydrate; 6g fiber; 6g sugars; 11g protein; 10% Vitamin A; 50% Vitamin C; 25% Calcium; 20% Iron

Turkey & Hash Brown Bake

Makes 10 servings

• 1 bag (16 ounces) or 4 1/2 cups frozen, shredded hash brown potatoes
• 2 cups chopped frozen or fresh broccoli
• 8 ounces sliced turkey, cut into 1/2-inch pieces (about 2 cups)
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
• 1 can (10 ounces) condensed fat-free cream of chicken soup
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground black pepper

1. PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
2. COMBINE all ingredients in large bowl until well blended. Pour into prepared baking dish.
3. BAKE for 50 minutes or until heated through. Cool for 10 minutes before serving.

TIPS: When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium

Source: Nestlé

Mexican menu ideas for simple family dinners

(Family Features) When the school year is back in full swing, families often find themselves battling the mealtime crunch. Mexican-inspired meals bursting with flavor are known family-friendly picks that can be easily prepared and put on the table on those frenzied weeknights.

These simple ideas from the experts at Ortega can help make “taco night” and other Mexican meals better than ever.

Encourage kids to get hands-on. It’s no secret that kids like finger foods, and many Mexican dishes are best enjoyed by hand. Tacos are an obvious favorite, but other options like quesadillas, taquitos and Ortega Fiesta Flats are also easy to enjoy sans silverware.

Step outside of tradition. If you’re looking for something that makes mealtime feel extra special, skip the basic taco and choose a meal kit that lets you serve up a restaurant-style experience at home. For example, Ortega’s Bakeable Tortilla Bowl Kits bring a new and simple way to change up your Mexican meals. Just bake and fill with your favorite ingredients.

Offer a variety of ingredients. One of the benefits of a Mexican meal is all the ways each family member can customize plates to their own tastes. Try setting out a wide range of ingredients and encourage the kids to experiment with toppings they may not have tried before, like olives and guacamole.

Don’t forget the sauce. Taco sauces can bring unique, unexpected flavor to recipes. One to try is Ortega’s line of bold and creamy Flavor Craver Taco Sauces. Varieties include Taco Ranch, Chipotle and Jalapeno Lime, all perfect for tacos, taco salads, dips, burgers and more.

Stock Your Pantry for Mexican Cooking

You can enjoy the flavors of a Mexican cantina in your kitchen anytime if you’re stocked up with the right goods.

Pantry and Dry Goods

1. Keep dried or canned chiles of all sorts on-hand. Dried chiles include ancho, chipotle, guajillo, negro and mulato.
    
2. Expand your spice rack with Mexican staples like chili powder, cayenne pepper and paprika, as well as oregano and cumin.
    
3. Buy white rice in bulk so you can create Spanish rice to accompany any dish.
    
4. Stock up on canned refried beans, black beans and pinto beans for use in your favorite Mexican dishes.

Refrigerator and Produce

1. Keep ready-made salsa and spicy sauces chilled and serve them alongside chips, tacos and other Mexican dishes.
    
2. Always have garlic, onions and fresh cilantro handy. Keep lemons and limes within reach to add bright flavor to your dishes. Also, buy fresh chiles like jalapeno and pasilla to spice up a variety of dishes. If possible, grow them yourself.
    
3. Store flour and corn tortillas in your cupboard or refrigerator to create burritos, tacos, enchiladas and wraps.
    
4. Keep Monterey Jack, queso fresco and cotija cheese on-hand to include in enchiladas and burritos.

Find more recipes and ideas to add a unique twist to any Mexican meal at Ortega.com.

Poblano Ranch Tacos

Makes: 8 tacos

• 2          tablespoons olive oil
• 4          poblano peppers, sliced
• 1          yellow onion, sliced
• 1          tablespoon fresh lime juice (optional)
• 1          box Ortega Yellow Corn Taco Shells
• 6          radishes, sliced
• 1          cup corn kernels
• 1          cup cotija cheese
• 1          bottle Ortega Flavor Craver Ranch Taco Sauce, to taste

1. Add olive oil to skillet over medium heat. Add sliced poblano peppers and yellow onion to pan. Saute until cooked through. Add squeeze of lime to pepper and onion mixture, if desired.
2. Bake taco shells according to package directions. To assemble tacos, add poblano and onion mixture to base of taco. Top with sliced radishes, corn and cotija cheese. Finish with taco sauce.

Steak Fajita Burrito Bowl

Makes: 4 bowls

3          tablespoons olive oil, divided
1          pound skirt steak
1          red pepper, sliced
1          yellow pepper, sliced
1          package instant rice
1          tablespoon fresh lime juice
1/2       packet Ortega Original Taco Seasoning
1          Ortega Bakeable Tortilla Bowl Kit
3          cups green leaf lettuce, sliced
2          avocados, diced
1          cup corn kernels
1/2       cup cotija cheese
1          bottle Ortega Green Taco Sauce, to taste

1. Add 2 tablespoons oil to skillet over medium-high heat. Cook skirt steak 5 minutes on each side. Remove steak from pan and let rest. When cooled, slice into strips. 
2. Add remaining olive oil to skillet over medium-high heat. Saute red and yellow peppers until cooked through. 
3. Prepare rice as directed on package. Add squeeze of lime and taco seasoning. Stir to combine. 
4. Prepare tortilla bowls as directed on package. Fill with rice, shredded lettuce, sliced steak and peppers. Top with diced avocado, corn and cotija cheese. Finish with taco sauce.

Southwest Chicken Salad

Makes: 4 bowls

• 2          tablespoons olive oil
• 4          chicken breasts
• 2          teaspoons chili powder
• 1          Ortega Bakeable Tortilla Bowl Kit
• 3          cups green leaf lettuce, sliced
• 1          can Ortega Black Beans
• 1          cup corn kernels
• 2          avocados, diced
• 1          tomato, diced
• 1          cup cotija cheese
• 1          bottle Ortega Flavor Craver Ranch Taco Sauce, to taste

1. Add olive oil to skillet over medium heat. Coat chicken with chili powder. Cook chicken 8 minutes on each side, or until cooked through. Remove chicken from pan and let rest. Slice chicken into strips when cooled.
2. Prepare tortilla bowls as directed on package. Fill with shredded lettuce, black beans, corn and sliced chicken. Top with diced avocado, tomato and cotija cheese. Finish with taco sauce.

Source:  Ortega

Ingredients

• 4 (9-inch) whole wheat tortillas
• 6 tablespoons smooth peanut butter or reduced-fat cream cheese
• 1 cup fresh spinach or torn romaine leaves
• 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)
• 1/2 cup carrots, shredded or matchstick
• 1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)

Preparation

1. Spread 1 1/2 tablespoons peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
2. Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
3. Serve with yogurt or ranch dressing.

Serves

Yields 4 servings - Serving size 1 tortilla roll-up

Source Wheat Foods Council