Southwest Chicken Wraps

Courtesy of Realmomkitchen.com

I just tried this recipe last week, and we all LOVED it.  It's more of a burrito than a wrap, and it is oh, so delish!

1 cup cooked rice, warm or at room temperature
2 chicken breasts, cooked and shredded (I just put them in the crockpot all day with some water and chicken bouillion)
3 Tbsp. lime juice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1 can black beans, rinsed and drained
1 green onion, finely sliced (green and white parts)
1/2 roasted red pepper, diced (see instructions below or purchase at store, you can also substitute with 1/2 can fire roasted chilies)
1/4 cup fresh cilantro, chopped
2 2/3 cups shredded taco blend or Mexican blend chicken
8 burrito-sized flour tortillas (I used uncooked whole wheat flour tortillas...yummo!)
1/4 cup melted butter (I used canola oil)
Sour cream, salsa, and/or guacamole

1.  Mix together rice, chicken, lime juice, chili powder, cumin and garlic salt.

2.  Add beans, green onion, peppers, and cilantro to the rice mix.

3.  Brush rolled up wraps with butter.  Place on a heated panini maker or George Foreman grill.  Cook for 3 minutes and serve with sour cream, guacamole, and/or salsa for dipping.

Note:  this can be made in a skillet if you don't have a Foreman grill or panini maker.  Heat a large skillet (or griddle) over medium heat.  Arrange 2 wraps, seam side down, in a pan and cook until golden brown and crisp, about 2-3 minutes per side.  Serve.

TO MAKE A ROASTED PEPPER:

For grill method:  Grill pepper on the grill until charred and black

For oven method:  Brush pepper with vegetable oil and place on baking sheet lined with parchment paper (I just put it on a folded piece of aluminum foil .  Broil until pepper is black and charred.

Place black and charred pepper in a bowl and cover with plastic wrap.  Keep in bowl for 15 minutes.  After 15 minutes remove plastic wrap.  remove skin, stems, and seeds from the pepper.

Smokey Beef Tacos and Three Dressings (yes, use all three)

From Martha Stewart

2 to 3 tablespoons chopped canned chipotle chiles in adobo
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted

Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

(Um...I just put it all in the crock.)

Avacodo - Red Onion Relish

2 diced avocados
1 finely chopped medium red onion
1 tablespoon fresh lime juice
Salt and pepper


Corn and Tomato Sala

1 10-ounce box thawed frozen corn
1 cup quartered grape tomatoes
2 teaspoons vegetable oil
2 teaspoons red-wine vinegar
Salt and pepper

Cilantro Lime Crema

16 ounces reduced-fat sour cream
1/4 cup fresh lime juice
1/2 cup chopped cilantro
Salt and pepper

Easy Chicken Dinner

Ingredients:

1 tablespoon olive or vegetable oil
1 teaspoon finely chopped garlic
4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (12 ounces) chicken gravy
1 bag (1 pound) Green Giant Select frozen broccoli, carrots and cauliflower. 
1/2 cup halved grape or cherry tomatoes

1. In 12 inch skillet, heat oil over medium heat. add garlic; cook 1 to 2 minutes, stirring frequently.
Sprinkle chicken with salt and pepper; add to skillet.
Cook 15 to 20 minutes, turning once, until chicken is no longer pink in the center.
Remove chicken from skillet (cover).

2. In same skillet, mix gravy, frozen vegetables and tomatoes. Cover and cook 6 to 8 minutes or
until vegetables are crisp-tender.

3. Return chicken to skillet; cover and simmer about 2 minutes or until chicken is thoroughly heated.

I obviously didn't use any tomatoes but only because they were SO expensive. One tiny basket was four bucks!
So we went without but it still tasted delicious.
Even my one year old dug in!
Enjoy!

Southwestern Chili

Ingredients:

1 bell pepper, chopped
1 fresh chili pepper, chopped
2 yellow onions, diced
2 stalks of celery, diced
3 cloves garlic, minced
3 tablespoons olive oil

Saute until tender, then add:

1-15 oz can black beans
2-15 oz can white beans
1-15 oz can diced tomatoes with juice
1 lb pre-cooked ground beef (you could do cooked and shredded chicken as well)
1 can corn
1/2 can chicken or beef broth
1 tsp basil
1 Tbsp chili powder
3 tsp cumin
Salt and pepper to taste

Cover and simmer for two hours. Garnish with green onions, grated cheese, and sour cream.

Shredded Beef Burritos

Place the following in your slow cooker for 8-10 hours on low:

One cross rib roast
One package taco seasoning
8 oz. tomato sauce
Small can green chilies
One can green enchilada sauce

Shred the meat with two forks. (It will not shred well if it is not cooked long enough)

Fill tortillas with the meat and your favorite toppings:

Tortillas
Tomatoes
Whole kernel corn
Green onions
Cheese
Avocados
Lettuce

Broccoli Cream Cheese and Chicken Casserole

6-7 chicken breasts boiled and cubed
3 bunches broccoli buds (I use a frozen package of broccoli florets)
2-8 ounce packages of cream cheese
3 cups milk
2 tsp salt*
1 tsp garlic salt*
1 cup parmesan cheese

*This may make it a tad salty for you, so you may want to add less.*

Mix cream cheese, milk, salt, and garlic salt. Bring to boil and stir until smooth (or semi-smooth). Layer in 9 X 13 pan all broccoli, 1/2 sauce, all chicken, remainder of sauce. Top with parmesan cheese. Bake at 350 for 20-25 minutes (or longer). Allow to sit until it thickens a bit.