Buffalo Chicken Wrap

This is one of my favorite lunches or light dinners. 

So Yummy!

Serving Size

Approx. 4 - 5 Wraps

Ingredients

Makes 4 - 5 Wraps

- 5 Tortillas
- 2 - 3 Chicken Breast
- Garlic Salt, Onion Powder, and Mrs. Dash Chicken Grilling Blend to taste  (You can never have to much seasoning, well almost never)
- 1 - 2 T Olive Oil
- 1 - 4 T Buffalo Sauce (depending if you want a little flavor or like it really hot)
- 1/2 C Non-fat Plain Greek Yogurt
- 2 Big Broccoli trees diced small
- 1 celery stick diced
- Cilantro to taste, chopped
- Bleu Cheese Crumble to taste
- 8 - 12 Tomato Cherries cut in halves
- 1 Avocado

Directions

Chicken-

1. In a medium Braisier pan drizzle olive oil and add in chicken breast.
2. Sprinkle Garlic Salt, Onion Powder, and Chicken grilling blend over chicken.
3. Cover and cook on Medium heat for about 8 - 10 minutes.
4. Turn chicken over and and sprinkle seasonings again. Cook  covered for another 8 minutes.
5. Take chicken out of pan onto a putting board and cut into cubes.
6. Place chicken into pan and drizzle buffalo sauce over top. Cover and cook about 5 minutes.
7. Stir Chicken, add more buffalo sauce (if desired) and cover another 5 minutes.
8. Set aside

Broccoli Cole slaw-

1. In a medium bowl mix Greek yogurt, Celery, broccoli and cilantro.

Spread Broccoli Cole Slaw on tortilla 

Place chicken on top

Then tomato and bleu cheese crumbles

And desired amount of Alvarado

Fold Tortilla and  

 Enjoy! 

Cranberry Oat Energy Balls

Very Healthy, Gives you Energy, and Stops Hunger

And the surprising part is, they actually taste great!

Ingredients

1 C Oatmeal
1/3 C Almonds, chopped
1/3 C  Sweetened Shredded Coconut
1 T Ground Flaxseed
1/2 C Peanut Butter (Almond. I use Natural Peanut Butter that goes in the fridge)
1/4 C Honey (If you have allergies try using local  honey)
1 T Chia Seeds
1/3 C Dried Cranberries

Directions

1. Bake oatmeal, almonds and coconut in small pan in oven for 8-10 minutes at 350°, stirring after 5 minutes. Allow time for mixture to cool.

2. In a medium bowl microwave the Peanut Butter for 20-30 seconds until melted
3. Aadd the baked mix, flaxseed, honey, chia seeds and cranberries to the bowl
4. Form into 1.5" balls (this can be a little difficult so dont worry if they are not perfectly round)
5. Refrigerate for 30 minutes
6. Store in an airtight container

You can refrigerated for up to one week or freezer for up to 3 months.

These make more than I can eat in one week so I refrigerate a couple and put the rest in a freezer bag. When I am headed out and don't have time to eat I just take one or two out of the freezer and take it with me. Thaws in 5 - 10 minutes.

Note:
You can also put them in a 9 x 13 pan, refrigerate, and then cut into bars if you prefer.

Pizza Muffins

Ingredient

- Pepperoni 

- Marinara Sauce 

- Mozzarella or a blend of graded Cheese

- Biscuits 

Directions

Cut biscuits in half. Stretch out one half biscuit and place it in the bottom of muffin pan.

Add Mozzarella sauce, Cheese, and then Pepperonis . 

Place the other half of biscuit on top and pinch side together 

Enjoy!

Chicken Salad

Fast, Easy and delicious!

Ingredients

- 20 oz. Canned chicken (If you would like it healthier use boiled chicken breasts)

- 1/2 - 1 C Real Mayo (don't let it be to dry)

- 2 Celery sticks, dice finely 

- 1/4 C Walnuts or pecans, chopped 

- Garlic Salt and Pepper to taste

- Onion powder to taste (optional) 

Directions

1. Shred Chicken into a medium size bowl
2. Chop Walnuts to desired size in a slap chopper (I like mine really small just for the flavor)
3. Dice celery
4. Combined all ingredients into chicken bowl
5. Stir and serve on your favorite bread, crescent, or Salad  

Cover and put in refrigerator for 30 minutes for a better taste.

I like it on Hawaiian Rolls

           Also try it on my 

Strawberry Almond Chicken Salad

          Click Here for Recipe     

Strawberry Brownie Cake

Quick and Delicious 

Ingredients

- 1 box brownie mix (for big brownie cake use 2 boxes)

- 1/2 - 1 C Strawberry Jelly

- 1 C Cool Whip

- 2 T Vanilla instant pudding mix

- 8 - 12 Strawberries diced

- Chocolate syrup for drizzle

Directions

1. Make brownies as directed on box in 2 round cake pans dividing the mix. (if you are making it thicker use 1 box for each round cake pan)

Let it cool for 30 minutes 

2. Meanwhile mix Cool whip and instant pudding mix in a small bowl and put in fridge until ready to use.

3. Dice strawberries and also place in fridge 

4. Carefully go around the edge of the brownies with a fork lifting the brownie slowly off the pan. Get a plate or pretty serving dish and flip 1 of the cake pans upside down on desired serving dish. 

5. Spread 1/4 - 1/2 C Strawberry Jelly over the top of the brownie.

6. Carefully spread 1/2 of the cool whip mix on top of the Jelly

7. (Optional) If you love strawberries, add a layer of diced strawberries on top of the cool whip. 

8. Use counter or another plate and turn second cake pan upside down and hit the top until the brownie comes out. 

9. Turn brownie to where the round part (the top) is upward. Carefully put the second layer on top of the first. 

10. Add your second layer of Jelly and Cool whip. Add diced strawberry's in any pretty arraignment you would like. Add remaining strawberries on the sides of the brownie. Drizzle chocolate sauce. 

Enjoy! 

If you properly store brownie cake in a tight container it taste even better the next day. 

Strawberry Almond Chicken Salad

Key Ingredients to the Perfect Salad

Salad - 50/50 Mix Spring Mix and Spinach
Nuts - Almond Slices (or your favorite nut. Sunflower seeds are very good as well)
Fruit - Strawberries (or your favorite fruit)
Chicken - Chicken Salad (or your favorite prepared chicken) Chicken Salad Recipe here.
Dressing - Raspberry Hazelnut Vinaigrette (or any dressing you like)


Recipe

- A handful (or two) of salad mix
- 4 - 6 diced strawberries
- 1/8 C of Sliced Almonds
- 1/4 - 1/2 C Chicken Salad
- 2 T Raspberry Hazelnut Vinaigrette
- Lightly sprinkled garlic Salt (optional)