1 pint of egg drop soup
med coffee (light/sweet)
1 hash brown bar (net wt. 2.5 oz.)
1 breakfast sausage dog (mustard)
sm coffee (light/sweet)
1 plain bagel
bottle of lager (12 fl. oz.)
2 slim jim "smoked snacks" (net wt. 0.28 oz. each)
sm vanilla milkshake (McDonalds)
2 double cheeseburgers (McDonalds)
med order of french fries with ketchup (McDonalds)
bottle of lager (12 fl. oz.) diff. location
2 cans of beer (24 fl. oz. total) diff. location
slightly less than a pack of cigarettes
recipe: Beef and Bean Chimichangas
Ingredients:
1. 1 pound lean ground beef
2. 3/4 cup chopped onion
3. 3/4 cup diced green bell pepper
4. 1 1/2 cups whole kernel corn
5. 2 cups taco sauce
6. 2 teaspoons chili powder
7. 1 teaspoon garlic salt
8. 1 teaspoon ground cumin
9. 1 (16 ounce) can refried beans
10. 8 (12 inch) flour tortillas
11. 1 (16 ounce) package shredded Monterey Jack cheese
12. 1 tablespoon butter, melted
13. shredded lettuce
14. 1 tomato, diced
Cooking Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Yield: 8 servings
Nutrition Info:
Per Serving
* Calories: 836 kcal
* Carbohydrates: 88 g
* Dietary Fiber: 9 g
* Fat: 35 g
* Protein: 40 g
* Sugars: 6 g
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