Quick burritos, pasta, and chicken parm sliders

This week I made:
Chicken and Black Bean-Stuffed Burritos, Cooking Light December 2010
Citrus and Radish Salad, Cooking Light December 2010
Sausage Ragu with Pappardelle, Rachael Ray December 2013
Chicken Parmesan Burgers, Cooking Light April 2011
served with steamed broccoli and a dash of lemon

We didn't have much time on Wednesday and were hungry, so I made this ready-in-30-minutes meal. It's speeded along by using rotisserie chicken  in the filling along with black beans that have been mixed with salsa. The chicken is boiled briefly with lime juice, chili powder, cumin, and black and red pepper to give it a little extra oompf. After wrapping up the burrito, it's toasted on each side (as you can see from the picture, a little too much), which makes it nice and crispy.
On the side is a salad with a citrusy dressing. Maybe our dressing to salad ratio was off though, because it wasn't very pronounced, even though it had potential.

On Thursday I made this sausage ragu. G picked out the next couple of recipes from the recipe binder, and I think it reminded him of some of the past meat sauces that we've had and he liked.

 The recipe calls for pappardelle, but the kind our supermarket carries isn't quite as wide as the magazine pictures. The sauce was good, but it was overpowered by a strange taste that the pasta had. We think we might keep the recipe, but will use a different brand of pasta next time!

On Friday I made these chicken parm burgers. It looks pretty monotone in this picture,  but in the magazine's cut-through view it's red, white and green. It's put on ciabatta rolls that are toasted and then rubbed with garlic. The patty is a mix of ground chicken, marinara, and some spices. They're cooked in the skillet and then put into the oven with a little mozzarella to melt. It's layered in the ciabatta roll with some basil leaves and more marinara sauce. 

The addition of the marinara to the ground chicken seeemed to mabe make it a little too moist, and I'm not sure that the flavor was very apparent. G makes some great Italian-spiced hamburgers (stuffed with cheese), so I would rather eat those :) I don't think we'll save this recipe, but it's an interesting idea I guess.