Easy Beef and Bean Burritos

This is so easy.

1 (10 oz. or 16 oz.) package chopped spinach
1 pound of ground beef
1/2 tablespoon chili powder
1/2 teaspoon ground cumin
2/3 cup chunky salsa, your favorite
1 16-oz. can black beans, drained and rinsed
Salt and pepper to taste
1/3 cup shredded cheese, Colby or Co-jack or whatever
flour tortillas

Brown the meat in a skillet. (If the meat is lean add some tallow or oil.)  Meanwhile cook the spinach per package directions and drain in a colander. Mix the cooked meat, spices, spinach, salsa, and drained beans. Warm these together and stir in the cheese.  Sometimes I wait to add the cheese on the tortilla, then it is easier to warm the leftovers without having the cheese burn in the sauce pan.  Serve this on tortillas with cheese, sour cream, lettuce, and whatever you want, olives? chopped tomatoes?

The original recipe called for only 1/3 pound of ground meat.

Tools:
Skillet
Colander
sauce pan
Spatula

Salmon Burgers

1 can (14 oz.) Salmon, drained, skin and bones removed
2 eggs
1/2 cup dry bread crumbs (I use GF oats, some use Panko (Japanese bread crumbs), you could use coconut flour but only a teaspoon or so, I have not tried this. I often use almond flour for bread crumbs.
1/4 cup finely chopped onion
1/4 cup mayonnaise
1-2 Tablespoons horse radish
1 Tablespoon Pimientos, optional
1/4 teaspoon salt
1/8 teaspoon pepper

Combine above ingredients and mix well (I use a fork to mix it up). Shape into four patties. In a skillet over medium heat, cook in butter or olive oil until browned, about 6 minutes each side.  The trick with something like this is to only have to turn it once.  Serve on rolls with lettuce, or just plain.

Tools:

Bowl
Skillet
Spatula

Pounded Chicken

This is Zesty Chicken Saute from the cookbook, Cheap, Fast, Good, by Beverly Mills & Alicia Ross.

Mix these spices:

1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon salt (I use Real Salt brand)
1/4 teaspoon ground allspice (optional) I never put this in
4 skinless, boneless chicken breast halves
Olive oil, or tallow, or other healthy cooking fat

Mix the spices together. Recipe has you place it in a gallon zip bag, I don't do this.

Place the chicken between two sheets of wax paper (I don't do this). Pound the chicken with several whacks of a meat hammer until they are an even 1/2 inch (I never measure this out.) If breast halves are large, cut them in half (or thirds or whatever size you want, even nuggets).

Place the chicken slices in the bag and shake. (I sprinkle one side with spices, nothing fancy, just use my fingers.)

Heat the oil in a deep skillet, I use my handy Le Creuset Braiser (mine is 3 1/2 quart size, if I only had one pan this would be it. Place the meat in the skillet spice side down if not using the bag, sprinkle more spice on the top. The recipe says 4-5 minutes per side, I honestly don't time this, Lightly brown in on the first side, turn and cook until no longer pink in the center.

Transfer to a plate and serve. Serve on a bun as a sandwich, or slice and put on a salad, or just plain with whatever else you are having.

Tools needed:

sharp knife to cut up the chicken
meat hammer (mine is OXO Good Grips, I used to have a wood one but the end kept coming off.)
cutting board
skillet (I use LeCreuset 3.5 qt braiser)
measuring spoons
spatula