Corndog Muffins

1 box Jiffy Corn Bread Mix (or make your own...)
8 - 10 hot dogs (I chose Trader Joe's because they seemed "healthier")

• Mix corn bread according to package directions
• Slice hot dogs into 1" sections
• Grease mini-muffin tin
• Put corn bread mix into tin (approx. 1 T. )
• Add hot dogs into center
• Bake according to cornbread directions

Top with ketchup and enjoy!

Baked Chicken and Rice Chimichangas

Ingredients

1 1/2 c. cooked shredded chicken (or be easy on yourself and buy a rotisserie chicken)
1/3 c. salsa
1 1 /2 t. ground cumin
1 t. dried oregano
2 T. canola oil
1 package Knorr Fiesta Sides Spanish Rice (or any boxed Spanish Rice)
1 1/4 c. shredded Monterrey Jack cheese
4 burrito sized flour tortillas

Instructions

1. Combine the cooked shredded chicken with salsa, cumin and oregano; set aside
2. Prepare rice according to package directions
3. Stir in the chicken mixture and cheeses.  Divide the mixture between flour tortillas, wrap and place seam side down on a lined baking sheet.  Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees.  Serve, if desired, with your favorite toppings, like guacamole, salsa, sour cream, etc.