The Big Sandy Mountaineer -

Contact the Senior Citizen Cooks at 378-2405.

Harvesting late? Don’t want to heat up the kitchen twice or three times a day? How about taking care of lunches be letting the Senior Citizen Cooks cook for you. Meals are delicious, well balanced and inexpensive.

Here is the menu for the coming week at the Center.

Wednesday, August 18 is Breakfast for Lunch including French toast, scrambled eggs, sausage and fruit for the Lunch of the Week!

Thursday, August 19 is honey garlic chicken stir fry, coleslaw, bread and dessert.

Friday, August 20 smorgasbord, salad and dessert.

Monday, August 21 cabbage patch stew, bread and dessert.

Tuesday, August 22 chef salad, fresh buns and dessert.

This week the Senior Citizen Cooks recommended baked chicken and rice chimichangas.

You will need

1 ½ cups cooked and shredded chicken

2/3 cup salsa

1 ½ teaspoons ground cumin

1 teaspoon dried oregano

5.6 oz package Knorr Fiesta Sides Spanish Rice

1 ¼ cups Colby-jack cheese

4 ten oz burrito sized flour tortillas

1 tablespoon canola oil

Optional toppings such as shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce and lime wedges

Preheat oven to 425 and line a baking sheet with parchment paper

Combine the roasted, shredded chicken with salsa, cumin and oregano in a large bowl

Prepare Knorr rice mix according to package directions and remove from heat

Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas, wrap and place seam side down on a lined baking sheet and brush with oil.

Bake in a preheated oven until golden brown and crispy which should take about 20 minutes. Serve with your favorite toppings.