If any of work at Lebonheur and have ever eaten one of Katrina's wraps from downstairs, you know how good they are. Well I have recreated the buffalo chicken wrap. Hers is still better but this one will give hers a run for its money. This was so easy and a great quick weeknight dinner! Enjoy!
Buffalo chcken strips (I used a bag and a half b/c I was feeding 4 people with 2 of them being pretty big eaters)
shredded cheese
ranch dressing
green onions
lettuce
tortilla wraps
I cannot give you exact measurements on anything because this is one of those recipes that I just threw together. Cook the chicken strips according to the package (you could also use regular chicken strips if you like). Let them cool a bit and chop them up into bite size pieces. Cut up some green onions (I think I used 4). Then add the cheese, lettuce, and ranch. I used regular regular ranch because to me the chicken strips are a little spicy, but if you like spicy you may want to add spicy ranch instead of regular ranch! Place tortillas on a plate with a wet paper towel on top and heat in the microwave. After they are done, you can spoon the chicken mixture onto the wrap. I hope ya'll enjoy!
Tuesday, August 31, 2010
Friday, August 27, 2010
I'm Loving No Fat Greek Yogurt
Today I tried no fat Greek yogurt in chicken salad. I made my chicken salad like I normally do except I used 1/2 mayo and 1/2 yogurt. I would not recommend using all yogurt unless you really like the taste of it. It kind of has a sour taste. If any of ya'll have and good substitutions with the no fat Greek yogurt please post them here! You must get some!
Thursday, August 26, 2010
Broccoli and Chicken Casserole
I obtained this recipe from a girl at work. She was eating it left over for lunch one day and it looked so good! I made it the other night for dinner and it was pretty good. It was better left over (as are most casseroles). Hope ya'll enjoy!
3 cups of chicken (It ended up being 2 chicken breasts. I cubed it. You could do it anyway you wanted. You could leave it whole or boil it and then shred it)
1 can of cream of mushroom or celery
1 can of cream of chicken
1 cup of mayo or salad dsg (I used 1 cup of nonfat greek yogurt which by the way cuts the calories tremendously!)
1 cup of shredded cheese
1 pkg of Ritz crackers (I used club crackers and it worked perfectly)
1 stick of butter or margarine( We only used about 1/2 the stick)
2 pkg frozen chopped broccoli
Let your frozen broccoli thaw before hand. After thawed, place in the bottom of a 13 x 9 casserole dish. In a separate bowl mix chicken, soups, and yogurt (or whatever you decide to use). Pour this mixture over the broccoli, add the cheese and crackers. Then take the stick of butter and slice it up and put over the top. Use however much you think you might like. We had the whole stick placed on there at first, and it just looked like a lot of butter. If you use raw chicken bake at 350 for about 45 minutes. If you decide to boil your chicken and then shred it, just bake it long enough for everything to warm to desired temp.
We at this 2 nights for supper and 1 day for lunch. I mixed this up a day ahead of time so all Justin had to do was put it in the oven the next night! I am always looking for good casserole recipes, so if any of you have any please post in the comments section for this recipe!
3 cups of chicken (It ended up being 2 chicken breasts. I cubed it. You could do it anyway you wanted. You could leave it whole or boil it and then shred it)
1 can of cream of mushroom or celery
1 can of cream of chicken
1 cup of mayo or salad dsg (I used 1 cup of nonfat greek yogurt which by the way cuts the calories tremendously!)
1 cup of shredded cheese
1 pkg of Ritz crackers (I used club crackers and it worked perfectly)
1 stick of butter or margarine( We only used about 1/2 the stick)
2 pkg frozen chopped broccoli
Let your frozen broccoli thaw before hand. After thawed, place in the bottom of a 13 x 9 casserole dish. In a separate bowl mix chicken, soups, and yogurt (or whatever you decide to use). Pour this mixture over the broccoli, add the cheese and crackers. Then take the stick of butter and slice it up and put over the top. Use however much you think you might like. We had the whole stick placed on there at first, and it just looked like a lot of butter. If you use raw chicken bake at 350 for about 45 minutes. If you decide to boil your chicken and then shred it, just bake it long enough for everything to warm to desired temp.
We at this 2 nights for supper and 1 day for lunch. I mixed this up a day ahead of time so all Justin had to do was put it in the oven the next night! I am always looking for good casserole recipes, so if any of you have any please post in the comments section for this recipe!
Thursday, August 19, 2010
Strawberry Pie
This is so easy and Justin absolutely loves it!
1 pie crust
1 lb strawberries
1 tub of strawberry glaze
Bake the pie crust according to the directions on the package. While crust is baking, thinly slice strawberries. Remove crust from oven and let cool completely. Once cooled, place strawberries and as much glaze as you think you can handle into the pie crust. Refrigerate until ready to serve. Top with cream. We made our own cream (Whip together whipping cream, sugar to taste, and a little vanilla extract), but you could use cool whip. This is like heaven in your mouth!
1 pie crust
1 lb strawberries
1 tub of strawberry glaze
Bake the pie crust according to the directions on the package. While crust is baking, thinly slice strawberries. Remove crust from oven and let cool completely. Once cooled, place strawberries and as much glaze as you think you can handle into the pie crust. Refrigerate until ready to serve. Top with cream. We made our own cream (Whip together whipping cream, sugar to taste, and a little vanilla extract), but you could use cool whip. This is like heaven in your mouth!
Greek Venison Wraps
I got this recipe from Alyson. Alyson is a girl I work with. Her husband is also a deer slayer. This is so good! If you are looking for an easy different weeknight supper this is the recipe! It takes no time to cook! The picture above is what it looks like before you wrap it up.
3 slices of bacon
1 small vadalia onion, thinly sliced
4 medium mushrooms, thinly sliced
1/2 tsp of sugar
1 venison loin, thinly sliced (I realize most of you probably do not have access to this, but you could use a flank steak.)
lemon pepper to taste
fresh spinach leaves
feta cheese crumbles
Sauce
2 tsp of sour cream
2 tsp of plain Greek yogurt
I cucumber
Start with the sauce. Peel the cucumber. Grade it on a cheese grader. In a bowl mix the sour cream, yogurt, and cucumber. Put in the frig while preparing the rest of the meal. Fry the bacon in the skillet. Remove and set aside to cool (After it cools, crumble it and set aside). Saute onions and mushrooms in bacon grease. Add sugar and stir. Add meat and sprinkle generously with lemon pepper. Add lemon juice. Saute meat until down (You want the meat to still be a little pink). Place damp paper towel over tortillas and warm in microwave. Now it's time to start building! Take the sauce and spread it on tortilla. Then add spinach leaves, meat mixture, feta crumbles, and bacon crumbles. Wrap and enjoy!
Monday, August 16, 2010
Mac N Cheese
I stole this recipe from my friends Sarah and Adam. It is actually the recipe that was used for the mac n cheese we had at our rehearsal dinner (yes we had mac n cheese at our rehearsal dinner)
1/2 bag of macaroni noodles
1/2 large block of velveeta or 1 small block ( I use the great value brand b/c it is a good bit cheaper and I think it is still just as good)
1 can of evaporated milk
Boil noodles according to package. Drain leaving a little bit of the starchy water (this helps everything stick together) return noodles to pot and had cheese and evaporated milk. I add the milk a little at a time until I reach the desired consistency. Ya'll are going to love this!
1/2 bag of macaroni noodles
1/2 large block of velveeta or 1 small block ( I use the great value brand b/c it is a good bit cheaper and I think it is still just as good)
1 can of evaporated milk
Boil noodles according to package. Drain leaving a little bit of the starchy water (this helps everything stick together) return noodles to pot and had cheese and evaporated milk. I add the milk a little at a time until I reach the desired consistency. Ya'll are going to love this!
Friday, August 13, 2010
The Most Wonderful Pound Cake
I have to share this pound cake. I have personally never cooked. The reason I have never made it is because my husband has PERFECTED the recipe. He has borrowed the recipe from his Uncle Jeff. Uncle Jeff is married to Aunt Brenda. They are very special people to us. They are also fabulous cooks. Hopefully I will be able to share some more stuff from them!
2 sticks of Parkay
1 stick of butter (I know you are wondering why 2 sticks of Parkay and 1 stick of any other butter. I wondered too, but I was told that's just how it has to be. So I said ok because this cake is absolutely fabulous!)
1 8oz package of softened cream cheese
6 eggs
3 cup sugar
3 cup plain flour
1 tsp vanilla extract
2 tsp almond extract
Cream Parkay, butter, and cream cheese until fluffy. Add sugar gradually. Beat in 2 well beaten eggs. The start adding the flour and remaining eggs. Alternate adding the flour and eggs. Make sure to end with flour. Only add one egg at a time. Grease and flour a tube baking pan. place a pan of water on the rack under the rack you will place the cake on. This keeps the cake from drying out. Bake at 275 for 1 hour and then raise the temp and bake at 300 for another hour. It usually doesn't take that whole last hour in our oven, but I know every oven is different. DO NOT PREHEAT YOUR OVEN.
To top this off we cut up strawberries and put some sugar over the top and put them in the fridge while the cake is cooking. This allows the strawberries to make their own sugarry juice! Then take 1/2 pint of whipping cream and pour it into a bowl with some sugar and vanilla extract. Beat it with a hand mixer until its fluffy. This my friends is homemade whipped cream! Thanks Adriene and Joe! Pile up as much of the strawberries and cream you think you can handle and sit down on the couch. You are going to want to be somewhere comfortable when you eat this because you are not going to want to move!
2 sticks of Parkay
1 stick of butter (I know you are wondering why 2 sticks of Parkay and 1 stick of any other butter. I wondered too, but I was told that's just how it has to be. So I said ok because this cake is absolutely fabulous!)
1 8oz package of softened cream cheese
6 eggs
3 cup sugar
3 cup plain flour
1 tsp vanilla extract
2 tsp almond extract
Cream Parkay, butter, and cream cheese until fluffy. Add sugar gradually. Beat in 2 well beaten eggs. The start adding the flour and remaining eggs. Alternate adding the flour and eggs. Make sure to end with flour. Only add one egg at a time. Grease and flour a tube baking pan. place a pan of water on the rack under the rack you will place the cake on. This keeps the cake from drying out. Bake at 275 for 1 hour and then raise the temp and bake at 300 for another hour. It usually doesn't take that whole last hour in our oven, but I know every oven is different. DO NOT PREHEAT YOUR OVEN.
To top this off we cut up strawberries and put some sugar over the top and put them in the fridge while the cake is cooking. This allows the strawberries to make their own sugarry juice! Then take 1/2 pint of whipping cream and pour it into a bowl with some sugar and vanilla extract. Beat it with a hand mixer until its fluffy. This my friends is homemade whipped cream! Thanks Adriene and Joe! Pile up as much of the strawberries and cream you think you can handle and sit down on the couch. You are going to want to be somewhere comfortable when you eat this because you are not going to want to move!
Panko Crusted Chicken
Before you read this recipe I would like to warn you that is going to sound like a shake-n-bake recipe. My wonderful husband pointed that out to me last night as I was putting this all together. Although it may sound like shake-n-bake, it's not. It is much better.
2 chicken breasts
Your favorite marinade (We used chipotle citrus. It is one of the liquid all seasons marinades.)
1 large teaspoon of Blue Plate (Because as you all know Blue Plate is the only mayo according to my husband. The purpose of the mayo is to help everything stick to the chicken)
Panko Bread crumbs (They are so much better than regular bread crumbs.)
Place chicken breasts, Blue Plate, and marinade into a ziploc bag. Mix around well. Lit sit for at least 30 minutes (the longer the better). Pour some bread crumbs on a plate. After the chicken is done marinating, dredge it through the bread crumbs on both sides. Make sure you cover every inch of the chicken with bread crumbs. Place chicken breasts in casserole dish and bake at 375 for about 20 minutes. This was so good, and crunchy, and bursting with flavor!
2 chicken breasts
Your favorite marinade (We used chipotle citrus. It is one of the liquid all seasons marinades.)
1 large teaspoon of Blue Plate (Because as you all know Blue Plate is the only mayo according to my husband. The purpose of the mayo is to help everything stick to the chicken)
Panko Bread crumbs (They are so much better than regular bread crumbs.)
Place chicken breasts, Blue Plate, and marinade into a ziploc bag. Mix around well. Lit sit for at least 30 minutes (the longer the better). Pour some bread crumbs on a plate. After the chicken is done marinating, dredge it through the bread crumbs on both sides. Make sure you cover every inch of the chicken with bread crumbs. Place chicken breasts in casserole dish and bake at 375 for about 20 minutes. This was so good, and crunchy, and bursting with flavor!
Bowtie Lasagna
As most of you know, the only Italian food eaten around our house is spaghetti and pizza. I came across this recipe and thought it looked so darn good. So I tried it and oh was it so darn good! I made it this past Sunday afternoon, let everything cool down, put it in a casserole dish, placed it in the frig, and all Justin had to do Monday night was put it in the oven on 350 to warm up.
I lb ground meat (We used deer because that's all we have. I am proud to say my deer slayer of a husband processed us enough ground meat from his deer outings that we have not had to be hamburger meat in almost a year.)
1 box of bowtie pasta
1jar of spaghetti sauce (We do not like a lot of sauce, so this was perfect for us. If you like your pasta a little saucy, I would suggest having another jar handy.)
Olive oil
Garlic powder
Salt
Italian Seasoning
Oregano
1/2 cup of mozzarella cheese (I already had shredded parm open so I just used it, and I used more than 1/2 cup. We love cheese!)
1/2 cup of sour cream
If you are preparing to eat the same night all you do is put everything in a large pot. Cook on low heat for about 5 minutes or until cheese is melted.
Chicken Salad Lettuce Wraps
Me and Justin absolutely love chicken salad! This is a VERY basic recipe so feel free to jazz it up a bit!
1 large can of chicken (Yes a can. If you want to take the time to boil your chicken and shred it, go right ahead)
6 tablespoons of mayonnaise (There is only one that exists in our house and that is Blue Plate. I am not allowed to buy low fat mayonnaise)
green onions (The amount depends on how much you like `em. We LOVE them! The white ends too!)
Tony's seasoning to taste
Hearts of romaine lettuce
Open the can. Drain the chicken. Pour in bowl. Use fork to break chicken up a bit. Mix in remaining ingredients. Let chill in frig for a bit. Prepare lettuce leaves (I like to cut some of the ugly white ends off). Plop you a spoon full or two into the middle of the lettuce leaf. Enjoy!
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