Dressing:
1/2 cup mayo
1/2 cup buttermilk
Dash red wine vinegar
1/2 one shallot
1 cup fresh basil
Salt & pepper to taste
Salad:
Chopped salad greens
1 cup corn
1/2 cup craisins
Fresh Parmesan to taste
1 package roasted garlic & olive oil couscous
Roasted pumpkin seeds
Blend dressing ingredients; set aside. Make Couscous according to directions on box and cool. Mix salad ingredients and toss with dressing.
Saturday, July 29, 2017
Thursday, July 20, 2017
Mini Chicken Chimichangas
1 8-oz package cream cheese, softened
1 Tbsp. taco seasoning
2 cups shredded Pepper Jack cheese
3 cups shredded cooked chicken (rotisserie works well)
16-20 flour tortillas
1 Tbsp. butter, melted
toppings: sour cream , guacamole, and pico de gallo
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray).
In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.
Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.
Bake for 15-20 minutes or until chimichangas are golden brown and crispy. Top with desired toppings such as sour cream, guacamole, and pico de gallo.
1 Tbsp. taco seasoning
2 cups shredded Pepper Jack cheese
3 cups shredded cooked chicken (rotisserie works well)
16-20 flour tortillas
1 Tbsp. butter, melted
toppings: sour cream , guacamole, and pico de gallo
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray).
In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.
Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.
Bake for 15-20 minutes or until chimichangas are golden brown and crispy. Top with desired toppings such as sour cream, guacamole, and pico de gallo.
Friday, July 14, 2017
Veggie Hummus Wrap
Tortilla
Hummus
Pesto
Shredded veggies
Spread hummus, pesto and veggies on tortilla and wrap. Suggested veggies are: shredded cabbage, carrots, cucumbers, pickles, pepper strips, sprouts, romaine or spinach.
Hummus
Pesto
Shredded veggies
Spread hummus, pesto and veggies on tortilla and wrap. Suggested veggies are: shredded cabbage, carrots, cucumbers, pickles, pepper strips, sprouts, romaine or spinach.
Chickpea and Chicken Melt
1 can chickpeas rinsed well
1 can chicken, drained
Mayo or mashed avocado to taste
squeeze of fresh lemon juice- optional
salt and pepper to taste
small sprinkle of garlic powder- optional to taste
whole grain bread
pickles
tomatoes
shredded cheese
Turn broiler on oven to high. Put the chickpeas in a bowl and mash with potato masher to flake. Add drained chicken and shred up with fork. Add mayo/avocado to desired moistness, about 1/3 cup. Add seasonings. Toast whole grain bread slices. Top with sliced pickles and sliced tomatoes. sprinkle with salt and pepper and top with shredded cheese. Put under broiler until cheese is melted.
1 can chicken, drained
Mayo or mashed avocado to taste
squeeze of fresh lemon juice- optional
salt and pepper to taste
small sprinkle of garlic powder- optional to taste
whole grain bread
pickles
tomatoes
shredded cheese
Turn broiler on oven to high. Put the chickpeas in a bowl and mash with potato masher to flake. Add drained chicken and shred up with fork. Add mayo/avocado to desired moistness, about 1/3 cup. Add seasonings. Toast whole grain bread slices. Top with sliced pickles and sliced tomatoes. sprinkle with salt and pepper and top with shredded cheese. Put under broiler until cheese is melted.
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