Crunch Wrap Supreme

Recipe and Photo from Full Bellies Make Happy Kids

Ingredients:

6 large flour tortillas

 tortilla chips

1 pound ground beef

1 package taco seasoning

sour cream

nacho cheese (or shredded Mexican blend cheese)

shredded lettuce

diced tomatoes

Directions:

Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. 

Spray a frying pan with cooking spray.  Carefully place the Crunch Wrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy.

Rate It!
Jen: 7
Kile: 8
Kiley: 7
Madee: 7
Destrie:good

Bacon Cheddar Rice Bake

Recipe and Photo from:  
What's Cookin in the Burbs
Adapted from All Recipes

4 tablespoons butter
1 medium onion , chopped (about 1 cup)
4 garlic cloves, chopped
1 teaspoon seasoning salt
1 teaspoon Kosher salt
½ teaspoon black pepper
4 tablespoons all-purpose flour
3 ½ cups chicken stock
3 ½ cups milk
1 ½ cups uncooked long-grain rice
3 cups cooked chicken , cubed (I use Rotisserie)
1 1/2 cups cheddar cheese , shredded
1/2 cup cooked crumbled bacon

Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350 degrees. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

Rate It!
Jen: 7
Kile: 7
Kiley: 7
Madee: 7
Destrie: good

Peanut Butter Banana Bread

Recipe adapted and photo from Joy the Baker

1 1/2 cups mashed ripe bananas

1/3 cup sour cream

1/3 cup creamy all-natural peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup ground flaxseed meal

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

 Preheat oven to 350 degrees F.  Grease and flour a 9×5-inch loaf pan.  Set aside.

In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.

In a medium bowl, whisk together  mashed bananas, sour cream, peanut butter and melted butter.  Whisk in eggs and sugars.  Blend.

Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula.   Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.

Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

This bread lasts, well wrapped at room temperature,for up to 4 days.  It is also great to store, well wrapped, in the freezer.

Rate It!
Jen: 8
Kile: 8.5
Kiley: 6
Madee: 8
Destrie: 7

Italian Crockpot Chicken and Veggies

 Recipe and Photo  from Crock-a doodle-do

Ingredients:

4 Boneless Skinless Chicken Breasts

16 Ounce Bottle of Italian Dressing (I used non fat)

1/2 Cup of Parmesan Cheese

Italian Seasoning

4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)

1/2 bag of mini carrots

Directions:

Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crockpot

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Sprinkle half of cheese onto the chicken.

Sprinkle Italian seasoning onto the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Sprinkle remaining cheese on top of chicken.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Sprinkle Italian seasoning onto the chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

 

 * I think next time, I would use a little less of the Italian Dressing and more Parmesean Cheese

Rate It!

Jen: 8

Kile: 8

Kiley: not home

Madee: not home

Destrie: only liked the chicken

Cheesecake Bites

 Ingredients:

Philadelphia Cheesecake Filling
Graham Cracker Crumbs
Dipping Chocolate
Sprinkles


 First, get your pre-made cheesecake filling...

Use a small scoop to scoop out cheesecake filling.
Roll in graham cracker crumbs and shape in to balls.
Place in the freezer until cheesecake balls are firm.
Melt dipping chocolate, according to package directions.
Dip cheesecake balls in the melted chocolate.
Put on waxed paper and shake on sprinkles.
Refrigerate.


*Tip: work quickly to dip the cheesecake balls, if they start to thaw, they begin to fall apart.

Rate It!
Jen: 9
Kile: 9
Kiley: 8
Madee:  7.5
Destrie: good