Warm Chicken Caesar Wraps

I love this recipe!


(Photo taken from Tyson Foods website)


Ingredients

8 boneless, skinless chicken tenderloins
1 cup water
1 cup white rice, instant and uncooked
3/4 cup Caesar salad dressing, nonfat
8 flour tortillas, 10-in., warmed
2 cups lettuce, shredded
2 medium tomatoes, chopped
1/2 cup croutons, small and seasoned; (optional)

Instructions

1. Wash hands. Rinse chicken to remove ice glaze. Wash hands.
2. Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high. Add chicken; cook 12 to 15 minutes or until lightly browned and done (internal temp 170°F).
3. Add water and bring to boil. Stir in rice. Cover and remove from heat; let stand 5 minutes or until liquid is absorbed. Stir in salad dressing.

Serving Suggestion: Fill each tortilla with chicken and rice mixture, lettuce, tomatoes and croutons. Fold in sides of tortilla and then roll up. Serve with black beans and fresh fruit.

Country Chicken Casserole

This is one of our favorite dinner recipes. It's easy to make and yummy!


(Photo from Tyson Foods website)


Ingredients:

3 cups shredded hash brown potatoes
1 (6 ounce) can French-fried onions, divided
6 slices processed American cheese (I prefer using shredded chedder)
1 (22 ounce) package frozen grilled chicken breast strips
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup milk
1 (15 ounce) can corn

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
3. Bake in preheated oven for 30 to 35 minutes, or until casserole is cooked through and bubbly. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
4. Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.

Chciken Fruit Salad Sandwich

(picture taken from Tyson Foods website)



INGREDIENTS

2 cans premium chunk chicken breast (12.5oz), drained
4 tablespoons mayonnaise, or more to taste
1/3 cup almonds, slivered
1/3 cup celery, diced
20 red seedless grapes, halved

INSTRUTIONS

1. Combine chicken and mayonnaise in a medium bowl, blending with a fork until chicken is shredded.
2. Mix almonds, celery and grapes into chicken.

Dijon Chicken Salad Sandwich

(picture taken from Tyson Foods website)


















INGREDIENTS:
2 cans chunk chicken breast (10 oz)
1 cup sliced celery
1 cup halved seedless green grapes
1 cup halved seedless red
grapes
1/4 cup dried cranberries
2 teaspoons dried chives
2 tablespoons honey
1 tablespoon Dijon mustard
3/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon ground black pepper



INSTRUCTIONS

1. Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl.
2. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl.
3. Add the mustard mixture to the chicken mixture, stir to coat.

Grilled Chicken Panini

I love the Tyson cookbooks they see at the grocery store. This is a recipe I found in one of them.


(picture taken from Tyson Foods website)



INGREDIENTS

1 package grilled chicken breast strips
1/2 cup pesto sauce, prepared
8 slices Italian bread
4 slices provolone cheese
1/4 cup olive oil

DIRECTIONS

1. Spread one tablespoon pesto onto one side of each bread slice. Divide chicken strips among 4 slices of bread. Place a slice of cheese on top of chicken. Top with remaining bread slices, pesto side down.
2. Brush the outer sides of each sandwich with olive oil.
3. Heat large skillet or griddle over medium. Grill sandwiches until browned on one side; turn and grill until brown on other side.

Slow Cooker Cranberry Barbecue Meatballs

I found this recipe on the BettyCrocker.com and used it for two parties so far. I use it as an appetizer. They are one of the first things to go! I actually used this recipe for chicken as well and served it as a meal along with sides.






INGREDIENTS

1 cup barbecue sauce
1/2 cup (from 9.2-ounce jar) cranberry-orange sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 packages (16 ounces each) frozen meatballs, thawed
2 tablespoons chopped fresh parsley


DIRECTIONS

1. Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs.
2. Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.
3. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally.

Fruit Dip

I got this recipe from my best friend Roxanne. It is a huge crowd pleaser!

















(Picture was taken from the internet. I don't have a picture of mine)


Ingredients

1 Large jar of Marshmallow Fluff/creme
(comes in 2 sizes, get the larger of the two)

1 8oz strawberry cream cheese

Directions

1. Place the cream cheese and marshmallow fluff into a medium sized bowl and mix well. Use a silicone or rubber spoon so the marshmallow doesn’t stick. Mix until smooth.

2. Place into serving dish and chill until ready to serve with fruit.
I recommend strawberries, grapes, apples

Thin Mint Cookies

These cookies are amazing and they were a hit when I made them!


Chocolate Cookie Wafers
1 (18 1/4 ounce) package fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour or regular white flour
1 egg
3 tablespoons water
nonstick cooking spray

Coating
3 (12 ounce) bags semi-sweet chocolate chips (you can substitute 1 or more bags of mint chocolate chips as well)
3/4 teaspoon peppermint extract (add more to taste)
6 tablespoons shortening

Directions
1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Knead dough well.

2. Cover and chill for 2 hours.

3. Preheat oven to 350 degrees.

4. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.

5. To cut, use a lid from a spice container with a 1 1/2-inch diameter.

6. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.

7. Bake for 10 minutes.

8. Remove the wafers from the oven and cool completely.

9. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.

10. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.

11. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.

12. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.

13. Refrigerate until firm.

New Food Blog!

Because some have asked me for my recipes I have decided to start a food blog that way everyone can access them rather thanme having to individually hand them out or write them down.

I am excited to start a food blog! I love to cook and love trying new recipes. I will be posting my favorite recipes with pictures when I available, meaning when I make them.

I haven't gotten into baking yet but I may venture over to that side and post some recipes. So far the only thing I have baked from scratch are thin mint cookies. They are delish!!

Hope you all enjoy!