Southwest Bacon and Chicken Wrap

Looking for a quick dinner? This is fast, tasty and if there are leftovers, makes for a great lunch the next day too.

Ingredients:

2 boneless, skinless chicken breasts
1 packet of taco seasoning
8 slices center cut bacon
lettuce
salsa
light sour cream
red onion, sliced thin
flour tortillas

1. Preheat the oven to 350 degrees. Wrap desired amount (will work for 4-6 wraps) of flour tortillas in foil and set aside. In a small baking dish, place chicken breasts and coat with taco seasoning.  Bake for 20-30 minutes (depending on thickness of chicken breasts).

2. Immediately after removing chicken from the oven, shred with two forks. Place the flour tortillas (that you already wrapped in foil) into the oven while you do this. When finished shredding the chicken, set aside. Cook bacon and cut veggies as it cooks.

3. Build your wrap by placing 1/4 Cup shredded chicken, 1-2 slices bacon, lettuce, salsa, sour cream and onions in warm tortilla. Wrap it up and enjoy!

This would also be yummy with fresh cilantro and avocado slices!

Pulled Chicken Sandwiches

This is a great go-to recipe for a potluck (but double it if you need to feed more than 5) or just a summer barbecue. In fact, I just brought it to my church potluck on Sunday and it was gone in a heart beat! It has a little bit of kick, so if you have little ones with sensitive mouths (or if you are sensitive to a little heat) you may want to give them something else. It’s best paired with Hawaiian rolls..the sweet with the spicy makes a party in your mouth!

Now, don’t get spooked, but this recipe is a little bit of work, but not too much. You may be tempted to cheat by not making your own sauce, but don’t. It really is a super yummy recipe as-is. You’ll be surprised by it because the ingredient list seems pretty simple! Oh and this is a Cooking Light recipe from their “Best of Cooking Light 8” magazine/book.

Ingredients:

For chicken
2 lbs skinless, boneless chicken thighs (you can use white meat if you prefer it)
2 T dark brown sugar (you can use light if that is all you have)
1 t paprika
1 t chili powder
3/4 t ground cumin
1/2 t ground chipotle chile pepper (ancho chile pepper works well too)
1/2 t salt
1/4 t ground ginger

For Sauce:
2 t canola oil (I use EVOO)
1/2 C finely chopped onions
2 T dark brown sugar
1 t chili powder
1/2 t garlic powder
1/2 t dry mustard
1/4 t ground all spice
1/8 t ground red pepper (I use red pepper flakes)
1 C ketchup
2 T cider vinegar
1 T molasses

Directions:
1.  Heat up your grill 😀
2. To prepare chicken, combine all spices in a small bowl. Rub spice mixture evenly over both sides of the chicken. Place chicken on a grill 20 minutes or until the meat reads 180 degrees w/ a thermometer. Be sure to turn occasionally. Let stand 5 minutes, then shred with 2 forks.
3. To prepare sauce, heat canola oil (or EVOO) in a medium saucepan over medium heat. Add onion, and cook for 5 minutes or until tender, stirring occasionally. Stir in 2 T sugar and remaining spices; cook 30 seconds. Stir in ketchup, vinegar and molasses; bring to a boil. Reduce heat and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken and cook for 2 minutes or until thoroughly heated.
4. Serve with Hawaiian rolls or sandwich bun/bread of your choice! (Oh! And if you like pickles, sweet pickle chips taste amazing with these.) I hope you enjoy!

Easy Slow Cooker French Dip

Serves: 8
Prep Time: 10 minutes…cooks 7 hours
Author: Allrecipes…some guy named lone wolf….so mysterious (plus I tweaked it).

 

The finished product, ready for dipping!

 

Ingredients:

4 lbs rump roast
1 (10.5 oz) can beef consumme
1 (10.5 oz) can condensed French Onion soup
2 cloves crushed garlic (or more if you love garlic!)
1 t salt
1 t pepper-fresh black peppercorns are best
1 (12 oz) can/bottle beer
6 French rolls (or other crusty bread)
2 T butter

1. Trim excess fat from the rump roast and place in a slow cooker/crock pot. Add the remaining ingredients (through the beer).Allow to cook on low for at least 7 hours. Thinly slice the meat when it is finished and return to the juices in the cooker.

2. When the roast is finished and you are ready to serve, preheat oven to 350. Split the rolls/bread and dig out with your fingers the soft squishy middle so you have a nice hull for the meat to sit in. This is important so you have a good bread/meat ratio, but you can only do this on breads which are crusty! Spread a little butter on the bread and bake 10 minutes or until heated through and toasty.

3. Serve the meat on the bread with a bowl of sauce for dipping!

*I made this for Super Bowl Sunday and it was so tasty! If you like, saute some onions and mushrooms and put those on the sandwiches with some white cheese; swiss, provolone, provel, or muenster.

Falafel with Avocado Spread

Serves: 4
Prep Time: about 30 minutes
Author: Cooking Light, September 2007 (*with my own adjustments….)

fallafel pic

Ingredients-

Patties:
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) shredded Monteray Jack cheese
1/4 cup finely crushed baked tortilla chips
2 T finely chopped green onions
1 T finely chopped cilantro
*1/2 t ground cumin
*1/4 t adobo
*salt and pepper
1 large egg white
EVOO-I used an extra light variety in a  spray bottle

Spread:
1/4 C mashed, peeled avocado
2 T finely chopped tomato (I left this out so my son would eat it)
1 T finely chopped red onion (I left this out so my son would eat it)
2 T fat-free sour cream
1 t lime juice
1/8 t salt

Remaining ingredients:
2 (6-inch) pitas, each cut in half crosswise (or I used those new sandwhich thins)
4 thin red onion slices
Microgreens (I used butter lettuce)

1. Place pinto beans in a medium bowl; partially mash with a fork or masher. Add cheese, tortilla chips, green onions, cilantro, cumin, adobo, salt, pepper and egg white. Stir until well combined. Shape bean mixture into 4, 1/2 inch thick oval patties.

2. Heat a little EVOO (just a couple spritzes) in a nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated. Set aside.

3. To prepare spread, combine all ingredients, stirring well. Place 1 patty in each pita half. Spread with 2 T spread and top with garnishes.

Notes: Ok, my 4-year old son and very picky hubby ate these on more than one occasion! Hooray! I opted to leave the tomato and onion out of the avocado spread and go for slices on my sandwhich instead.  I also used sandwhich thins instead of pita slices.