Chicken-Bacon-Avocado Wrap

Makes 2 wraps

• 2 pieces Greek Pita flat bread
• 1-2 TBS ranch dressing
• 1 avocado, mashed
• 1 chicken breast, cooked and shredded
• 2-4 pieces bacon, cooked
• 1/4 Colby-Jack cheese, shredded
• fresh spinach
• sliced tomtoes
• salt and pepper to taste

Lay each piece of pita bread on a flat surface.

Spread mashed avocado on one side of each piece of bread.

Pour ranch dressing on top.

Add chicken, bacon, cheese, spinach, tomatoes, salt and pepper.

Wrap the bread as tight as possible.

Cook for approximately 5 minutes on a panini or George Foreman grill.

Baked Chimichangas (Pork)

Makes 20 chimichangas

• 2 lbs. pork
• 1 packet taco seasoning
• 1 can re fried beans
• 2 C shredded cheddar cheese
• 20 wheat tortillas 
• 1/4 C butter, melted

Place pork in a slow cooker. Add enough water to cover the pork. 

Cook on low for 6-8 hours, or on high for 3-5 hours. Once the meat is nice and tender, transfer to a large mixing bowl, then shred.

Add taco seasoning, re-fried beans, and cheese. Mix well.

Preheat oven to 375.

Scoop approximately 1/2 C of the meat mixture onto the tortilla.

Fold in the sides, then the top and bottom. 

[There are a few ways to fold a chimichanga. Just make sure the folds are facing down.]

Place butter in a shallow bowl, then melt in the microwave.

Coat each chimichaga with butter. [Making sure the folds are kept together.]

Place on a baking sheet. [Folds facing down.] Bake for 15 minutes.

Turn chimichanags over, then bake another 15 minutes. 

Honey-Lime Chicken Enchiladas

Makes approximately 10 Enchiladas

• 3 TBS honey
• Juice of 1 lime
• 1 TBS chili powder
• 1 clove of garlic, minced 
• 4 chicken breasts, cooked and shredded (often I use pork)
• 1 (15 oz) can black beans
• 10 flour tortillas
• 2 C (16 oz) monterey jack cheese, shredded
• 1 can (10 oz) green enchilada sauce
• 1/4 C heavy cream

Mix the honey, lime juice, chili powder, and garlic together. Then mix with the shredded chicken. Let marinate for at least 30 minutes.

Spray a 9x13 pan with cooking spray. Mix the heavy cream and enchilada sauce in a bowl. Pour half of the mixture on the bottom of the pan. Take the chicken mixture, add black beans and 1 cup of cheese. Take one tortilla and fill with chicken mixture. Roll up tortillas and place in prepared pans. Repeat with all tortillas.

Pour the remaining enchilada sauce on top of the enchiladas. Sprinkle the last cup of cheese evenly over the top.

Bake at 350 uncovered for 25-30 minutes, or until hot and bubbly. 

Chicken Tacos

Serves 4

Chicken

• 1 TBS oil
• 1 1/2 C chicken (2 breasts) uncooked, and diced
• 1 red pepper, seeded and finely chopped
• 1 TBS chili powder
• 1 tsp cumin
• 1 tsp chicken granules
• 2 cloves of garlic, minced

Place all ingredients in a medium-size skillet, and cook on medium-high heat until chicken is cooked well (10-15 minutes).  
Shred chicken once it has cooled off.

Chicken Tacos

• 8 mini corn tortillas
• 2 fresh avocados, seeded, peeled, and coarsley chopped
• 1 recipe of Taco Chicken (above)
• 2 C Mexican cheese blend
• 2 C ice burg lettuce, finely chopped
• sour cream (optional)
• salsa (optional)

Spray a medium-size skillet with cooking spray and cook tortillas on medium-high heat.

Layer tortillas with avocado, chicken, cheese, and lettuce. Use sour cream and/or salsa for dipping.

Crepe Batter

Makes about 14 crepes- serves 6-8

• 3 eggs
• 1/4 tsp salt
• 2 C flour
• 2 C milk
• 1/4 C melted butter or cooking oil

Blend all ingredients in a blender for about 1 minute.

Heat a medium-sized skillet on medium-high heat. Pour 1/4 C of batter at a time and cook until golden.

Fill crepes with desired ingredients. Our favorite is Nutella, Cool Whip, strawberries and blueberries.

Ravioli

Serves 4

• 1 C ricotta cheese
• 1/4 C grated Parmesan cheese
• 1 C fresh spinach, chopped
• 1 egg
• 1/2 tsp salt
• 1/4 tsp pepper
• 48 round won ton wrappers (about 9 oz.)
• Desired sauce

In a medium-size bowl, combine cheeses, egg, salt, pepper and spinach.

Lay a won ton wrapper on a flat surface and spoon 1 TBS of the cheese mixture in the center. Moisten the edge on the wrapper with water, then top and seal with another wrapper. Continue with remaining ingredients.

In a large pot, boil Ravioli 4 or 5 at a time for about 3 minutes, until dough is tender. (*Be careful not to over-cook the dough will get soggy.)

Top and serve Ravioli with pasta sauce, or sauce of choice.

Southwestern Egg Rolls

Makes 24 egg rolls

• 2 C chicken, cooked and shredded
• 2 C frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 2 C fresh spinach
• 2 C shredded Mexican cheese blend
• 1 (4 oz.) can diced green chiles, drained
• 4 green onions, chopped
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers, and mix well. 

Lay out egg roll wrapper with a corner facing towards you, scoop 1/4 C of mixture in the center. 
Fold the tip closest to you, over the filling; roll a bit. 
Take the points facing outward and fold them in toward the center. 
Continue rolling until a small part of the remaining point is still free. 
Dip a finger in water and brush on the free corner. 
Finish rolling and press to seal closed.

Heat oven to 425. Lightly oil a baking sheet with cooking spray. 
Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. 

Bake for about 10 minutes, or until lightly brown. 
Flip rolls and bake for another 10 minutes until fully cooked.

You can also fry them.

Serve warm with desired dipping sauce; guacamole, sour cream, salsa.

Bacon Wrapped Potatoes

Makes about three dozen bites

• 1 lb. red potatoes
• 2 1/2 tsp salt
• 1 1/2 tsp minced fresh rosemary
• 1 TBS olive oil
• Freshly ground pepper
• 12 oz. to 1 lb. thick-cut bacon

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. 
Put the potatoes in a medium pot, and bring to a boil. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You don’t want the potatoes to be cooked through, so they won't fall apart during the next steps.

Drain the potatoes and add the rosemary, olive oil, salt and a few grinds of pepper, then toss until the potatoes are evenly coated.

Cut the strips of bacon into halves or thirds (depending on the size of potato).
Wrap each potato bite in a piece of bacon, securing it with a toothpick. 
Place on a baking sheet lined with foil spaced an inch or two apart.

Cook the potatoes on 400 for 20-30 minutes, until the bacon is cooked through and as crisp as you like it.

Hot Sauce

• 1 C (8 oz.) sour cream
• 1-3 tsp hot sauce

Mix the sour cream and hot sauce in a small bowl. 
Season with salt and pepper and serve with bacon potato bites.

Cashew Chicken Lettuce Wraps

Makes enough for 8 medium-sized lettuce wraps

 Stir Fry Sauce

• 2 TBS soy sauce
• 1 TBS rice vinegar
• 1 TBS brown sugar
• 1/4 tsp ground red pepper
• 1/4 tsp ground ginger
• 1 tsp sesame oil

Mix all ingredients making sure to dissolve brown sugar. Set aside.

Cashew Chicken

• 2 chicken breasts, diced
• 3 TBS cooking oil
• 1C yellow onion, diced
• 2 garlic cloves, minced
• 1/4 C cashews, chopped
• Salt and pepper to taste
• 8 leaves iceburg lettuce

In medium skillet, heat oil on medium high heat, then add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions and garlic to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.

Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews.

Pepperoni Rolls

Makes 20 rolls

• Pizza Dough recipe (below)
• 3 oz Mozzarella cheese, cubed
• Pepperonis
• Pizza sauce (or preferred dipping sauce)

Pizza Dough

• 1 1/4 C warm water
• 1 TBS yeast
• 3 C flour
• 1/2 TBS salt
• 1 TBS sugar
• 1 TBS oil

Mix yeast and water in a small bowl. Mix dry ingredients and oil in a large bowl. Let rise for at least 20 minutes. 

*To freeze the dough, be sure to let it fully rise before sticking in a ziploc bag. To thaw, put the bag of dough in the fridge 12 hours before use.

 Break off a piece of dough and form into a ball. Flatten. Place pepperoni.

Place cheese on top. Wrap.

Melt 1 TBS butter in a small bowl. Dip rolls in butter. 
Place on baking sheet and sprinkle with favorite seasonings. 
[I used garlic powder, salt, red pepper flakes and rosemary.]

Bake at 375 for 15 minutes, or until the bottoms are golden.

Serve with dipping sauce.

Lasagna Rolls

*Serves 8

2 lb. ground beef, cooked

1 C Ricotta cheese

¼ C feta cheese, crumbled

¼ C Parmesan cheese, grated

¼ C milk

1/8 tsp pepper

1 box of lasagna noodles, cooked and drained

2 C Prego spaghetti sauce

In 9x13 baking dish, spread 1 C spaghetti sauce.

In medium bowl, combine meat, cheese, milk and pepper. Spread ½ C mixture on each lasagna noodle; roll, jelly-roll fashion and place in 9x13 dish seam-side down. Top with remaining spaghetti sauce. 

Cover and bake at 375 degrees for 30 minutes or until hot. Serve with additional Parmesan cheese.

Spinach Chicken Stromboli

*Serves 6-8

Dough

1 ½ C warm water

1 TBS yeast

1/2 TBS salt

1 TBS sugar

2 TBS oil

3 C flour

 

Mix yeast into water in small bowl. Mix dry ingredients and oil in large bowl. Add yeast and water to large bowl. Let rise for 20 minutes.

Stromboli

1 TBS butter

1 1/2 tsp italian seasoning

3 TBS parmesan cheese

1 1/2 C shredded mozzarella cheese

2 C spinach leaves

2 C cooked chicken, shredded

2 roma tomatoes, diced

Marinara sauce

Preheat oven to 350.

On a floured surface, roll dough into a 12x15 inch rectangle. Brush 1/2 TBS of butter over the dough. Evenly sprinkle Italian seasoning and mozzarella cheese. Spread the spinach leaves, chicken and tomatoes.

Working from the long end of the rectangle, roll up the dough (like a cinnamon roll). Pinch the seam and each end shut.

Place seam-side down on a buttered baking sheet. Brush remaining butter on top and sprinkle with parmesan cheese.

Bake for 15-20 minutes or until the top is golden brown. Cool for 15 minutes then slice into 1 inch slices. Serve with marinara sauce for dipping.

Chicken Taquitos

* Makes 14-16 corn tortillas or 10-12 flour tortillas

1/3 C (3 oz.) cream cheese

¼ C green salsa

1 TBS fresh lime juice (1 lime)

½ tsp cumin

1 tsp chili powder

½ tsp onion powder

¼ tsp garlic powder

3 TBS chopped cilantro

2 C cooked, shredded chicken

1 C shredded pepper jack cheese

6 inch corn or flour tortillas

2 TBS vegetable oil

salt

cooking spray

Heat oven to 425 and line a baking sheet with foil then spray lightly with cooking spray.

Heat cream cheese in the microwave for 30 seconds so its soft and easy to stir. Add salsa, lime, cumin, chili, onion, and garlic powder. Stir then add cilantro, chicken and cheese.

Wrap 3-4 tortillas at a time in damp paper towels and microwave for 30 seconds so they are soft and pliable.

Place 2-3 TBS of chicken mixture on the lower third of each tortilla, keeping it about ½ inch from the edges, and then roll it up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray. Sprinkle with a pinch of salt on top. Place pan in the oven and bake for 15-20 minutes or until crisp and ends are golden brown. Cool for 5-10 minutes.