Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Recipe Source: original recipe from Mel’s Kitchen Cafe

Note: great freezer meal.  Make filling ahead and freeze.  Makes fun quick lunches.  We like to serve with Costco bake-yourself tortillas.

Chicken Florentine Casserole (great)

4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.  Increase the oven temperature to 400 degrees F (200 degrees C).  Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.  Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.  Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Note: very fancy meal.  Tons of Calories:)

Ham and Cheese Sliders

24 good white dinner rolls, store bought or home made
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.  Great for baby blessings or sunday dinner type things where you have to prepare in a hurry.  So good.  We always forget about putting these on the menu and always remember how much we love them.  Good served with sweet potato fries, salad, chips, zuchini fries, fruti salad, etc.

Greek Chicken in Pitas with Lemon rice and Cucumber dip

Greek Chicken

Chicken
Bottle of Greek dressing (kraft is best)
Fresh Lemon juice (about the juice of one big lemon)
Pressed Garlic
Greek seasoning (cavender's all purpose greek seasoning)        
Mix it all together in a ziplock bag and marinate at least overnight.

Lemon Rice

2 cups long grain rice, uncooked

4 tbsp butter

1/2 tsp salt
4 tbsp lemon juice
1/2 medium onion diced
4 cups chicken broth

In a large skillet, saute onions in butter till almost soft. Add rice and saute until glossy. Add salt, lemon juice, and broth. Reduce heat, cover, and cook 35 min. Add more lemon juice and salt to taste. I actually just throw all the ingredients (no sauteeing the onions) into my rice cooker and it comes out perfect everytime. Sometimes I don't have every single one of the ingredients, and it's still great.

Cucumber Dip

1 cucumber

Carton greek yougurt

2 garlic cloves pressed
lemon zest (1/2 of a lemon)
lemon juice from 1/2 of lemon
1/2 tsp (maybe a little more ) greek seasoning

Shred cucumber and mix with rest of ingredients.

You can assemble all ingredients in the pita, fold and ejoy.  Or you can put each entree onto a plate and dip the pita into everything using it as your fork.

Rosemary Chicken Pasta (Way Good)

3 Halves boneless skinless chicken breasts
1 med yellow onion diced
4 minced garlic cloves
1 C white grape juice, or apple juice
1 16 oz angel hair pasta
4 bouillion cubes
1 tsp rosemary
½ salt
Pepper
Mushrooms
Asparagus

 

Cut chicken breast into bite-size pieces and put into bowl.  Pour 2/3 C flour into bowl and stir until chicken is well coated with flour.   In a wide, deep skillet, combine 3 tsp butter and heat over med-high until bubbly hot.  Add chicken and cook, turning until lightly browned (approx 5-10 minutes) Remove chicken and set aside.  To skillet add 1 tsp butter and 1 tsp oil.  Add ¼ C diced onion and 4 minced garlic cloves, sauté until softened.  Add 2 c water and 1 c juice, 4 bouillion cubes, 1 tsp rosemary, ½ tsp salt and dash pepper.  Simmer covered approx 5 minutes.  Return chicken to skillet and simmer covered 8-10 minutes.  I add mushrooms and asparagus.   Cook angel hair pasta and drain as suggested on package.  Add cooked pasta with sauce and chicken and toss.

Penne and Chicken in Garlic Cream Sauce (amazing)

4 medium skinless, boneless chicken breast halves, about 1 pound total
1/4 teaspoon salt

1/8 teaspoon black pepper, ground

8 ounces uncooked Fettucini  (or penne)

1 tablespoon olive oil

1 large zucchini (10 to 12 ounces), halved lengthwise and sliced

2 cups fresh mushrooms, sliced

2 1/2 garlic cloves, minced

2 cup reduced-sodium chicken broth

1 tablespoon all-purpose flour

4 ounces light cream cheese

1/4 cup red peppers

1 1/2 tablespoons fresh parsley, snipped

2 tablespoons Parmesan or Romano cheese, shredded (optional)

Sprinkle chicken with salt and pepper. Grill chicken.  Cook pasta according to package directions; drain. Return to pan; cover and keep warm.  Meanwhile, heat oil in large skillet over medium heat. Cook zucchini, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add vegetables to pasta.  In small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute more. Stir in tomatoes. Add to pasta and vegetables in pan; toss to coat. To serve, divide pasta mixture among four plates. Cut chicken into thin slices. Arrange chicken over pasta and vegetables. Sprinkle with parsley and cheese, if desired.

Granola

6 cups rolled oats
1/2 cup brown sugar
1 cup coconut
1/3 c. sesame seeds
1/4 cup sunflower seeds
1/2 cup dried cranberries (or dried cherries are extra yummy)
1 cup almonds (sliced or whole – you decide how chunky you want it)

Mix all ingredients together except for the craisins.

In a separate bowl, whisk together:
1/2 cup oil
1/3 cup honey
2 tsp. vanilla

Pour over dry mixture.  Stir and coat thoroughly. 

Spread on a cookie sheet and bake at 350 degrees for 30 min.  Stir frequently to insure even baking.  Add craisins or any other dried fruit you’d like during the last 5 min. of baking.  It is important to watch this baking process very carefully.  The cereal should be golden brown.  Do not over-bake.
Makes 8 cups.