Chicken & Vegetable Wrap

Prep Time: 10 Minutes
Cook Time: 20-ish Minutes
Serves: 4

Ingredients
1-2 chicken breasts, chopped
6-10 broccoli florets, diced
1/2 red pepper, seeded & chopped
1 roma tomato, seeded & chopped
1/4 c mayo (or preferred dressing)
1/2 T garlic powder
salt & pepper, to taste
romaine lettuce
4 tortillas/wraps

1. Boil chicken in water or broth, drain & chop.

2. Meanwhile, chop vegetables (not lettuce) and put in large bowl. Add chicken and mayo and mix. Season with salt, pepper, and garlic powder.

3. Chop romaine lettuce and put about 1/2 cup inside of tortilla or wrap. Top with chicken and vegetable mixture. Wrap & enjoy!!!

Note: Add or change vegetables, dressing, and seasoning to suit flavor preference.

Recommended additions:
1/4 c. diced red onion
1/2 avocado, diced

Pizza Tacos

Preparation Time: 25 Minutes

Serves: 3

Ingredients:

1 T olive oil

12 oz tomato paste

6oz water

cheese, mozzarella and/or caesar mix (use as needed)

6 tortillas

2 clove garlic, minced

1 t mesquite seasoning

1 T Italian seasoning (or add 1/2 T each thyme & oregano)

2 t lemon juice

1 dash oregano

1 t basil

Topping Ideas

mushrooms

green pepper

green onion

red onion

chicken

pineapple

pepperoni

spinach

olives

1. Preheat oven to 375 degrees. Meanwhile, mix olive oil, tomato paste, garlic, dry seasoning, lemon juice, and water in small bowl to create tomato sauce.

2. Heat tomato sauce over medium heat for 10 minutes.

3. Place tortillas on lightly greased baking sheets. Spread tomato sauce over each tortilla. Add topping and cover with cheese.

4. Bake for 5-10 minutes, or until cheeses have melted. Fold in half and enjoy!

Side Dish - Crackers and Dill Dip

Serves: 10

Ingredients:

1 c sour cream

1 c mayonnaise

1 1/2 t dill (add more to taste)

1 1/2 t seasoning salt

1 1/2 t diced onion

1 1/2 t minced parsley

1. Blend and chill.

2. Serve after overnight "mingling" of flavors. Serve with cucumbers, peppers, carrots, broccoli, crackers or dinner rolls.

Side - Garden Salad

Preparation Time: 10 Minutes
Serves: 4

Ingredients:
1/2 cucumber, peeled and slices
8 oz cherry tomatoes, halved
(or equal weight roma tomatoes, chopped)
5 cups baby leaf mix or spring mix
1 avocado, pitted and peeled
1/3 cup pitted black olives
12 slices of raw red onion
1-2 boiled chopped chicken breasts, optional

Dressing:
1 t Dijon (or other brown) mustard
2 T cider vinegar
3 T olive oil
salt and pepper


1. Mix the cucumber, tomatoes, avocado, onion, and olives with salad leaves in a large bowl.

2. Prepare dressing by beating together mustard, vinegar, and oil. Season to taste with salt and pepper.

3. Pour dressing over salad in bowl. Toss to combine. Serve.

Dinner - Tortellini with Mushroom Sauce

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Serves: 4

Ingredients:

1/2 lb tortellini

1/4 lb sliced FRESH mushrooms

1/2 (10 oz) package frozen spinach (optional)

1 medium tomato, diced

4 oz cream cheese, cubed

1/4 c milk

2 garlic cloves, smashed with knife

1-2 T grated parmesan cheese

1/2 t Italian seasoning

1. Cook tortellini according to package directions. Meanwhile, in a large saucepan, sautee mushrooms and garlic in 1 tablespoon olive oil over medium heat until mushrooms are tender.

2. Remove garlic from saucepan. Add tomato and spinach (if using). Cook for 3 minutes, stirring occasionally.

3. Add cream cheese, milk, parmesan cheese, and Italian seasoning. Bring to boil then simmer, uncovered, for 15 minutes or until cheeses are melted and sauce is thickened.

4. Drain tortellini, add to saucepan. Top with fresh (uncooked) mushrooms for added flavor dimension. Add salt and pepper as needed.

Alternative to Soda: ITALIAN SODA

Ingredients:

2oz Orange Flavored Syrup

Sparkling Water/Club Soda

Ice Cubes

Directions:

Pour syrup in glass over ice. Fill remaining space with sparkling water/club soda. Stir with spoon. ENJOY!

Side Dish - Spinach Tomato Gratin

Serves: 4
Preparation Time: 10 Minutes
Cooking Time: 35 Minutes

Ingredients:
1 1/4 lb potatoes, thinly sliced
1 lb spinach leaves (fresh or frozen)
7oz mozzerella cheese, grated
4 tomatoes, sliced
3 eggs, beaten
1 1/4 cups heavy whipping cream
salt and pepper, to taste


1. Cook the potato slices in a large saucepan of salted boiling water for 5 minutes, then drain well.

2. Meanwhile, cook the spinach in a separate saucepan of boiling water for 1-2 minutes, (or, if frozen, defrost in microwave). Drain and squeeze out excess water with paper towels.

3. Grease a large ovenproof dish with oil and line the bottom with half the potato slces. Cover with the spinach and half the mozzeralla, seasoning each layer as desired. Cover with the remaining potato slices and arrange the tomato slices on top. Sprinkle with remaining mozzarella.

4. Beat eggs and cream together in a bowl and season well with salt and pepperr. Pour over the ingredients in the dish.

5. Bake in a preheated oven, 350 degrees, for about 30 minutes. Serve immediately with crusted bread.