BBQ Chicken Wraps

 {I'm REALLY sorry for my terrible pictures lately.  I am in desperate need of a new camera, I know!}

Last night we had the most delicious, simple dinner.  It was a perfect dinner in my opinion.  I could eat this dinner a couple times a week.  In fact, I had the left overs for dinner tonight and just might have it for lunch tomorrow!  Maybe I love it so much because it is a variation on one of my absolute favorite meals I've talked about before . . . BBQ Chicken Salad.

Here's what we did:

BBQ Chicken Wraps

Ingredients:

fresh tortillas (the ones you get from BB would be awesome, we buy ours at Costco)

boneless chicken breasts, cut in slices

BBQ Sauce (we use Sweet Baby Ray's.  YUM.  It's the best.)

blue cheese dressing (Maria's Blue Cheese is amazing.)

lettuce

green onions, chopped

avocado, sliced

red bell pepper, sliced

tomato, sliced

cilantro, finely chopped

Directions:

Cook your chicken in a large saucepan.  Once cooked through, add the bbq sauce and let cook for another 3 to 5 minutes.  Assemble the chicken, blue cheese dressing, and vegetables onto tortilla.  Wrap up and ENJOY!

See?  Totally simple.  And I promise the combination of all of the flavors is near perfection.

We had Roasted Parmesan Asparagus like Kim talked about here on the side and it was the perfect addition. Seriously, the perfect meal.

 

Chicken Fajita Marinade

A little over a month ago I posted this amazing fajita recipe.

Tonight, we made chicken fajitas using this recipe.  Holy moly!  It was GOOD.

If you are like me and always looking for a good chicken marinade . . . look no further!

I know we haven't gotten any bell peppers or onions in our baskets for a while, but I did use up some of those delicious cherry tomatoes in the fajitas.  I figured that was a good enough reason to share this amazing marinade with you all!

  

Chicken Fajitas Marinade

2 pounds skinless, boneless chicken breasts
1/4 cup/2 ounces white wine vinegar
1/4 cup/2 ounces fresh lime juice
2 tablespoons Worcestershire sauce
2 tablespoons chopped onion
2 cloves garlic, minced or pressed
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes

Combine ingredients in a bowl or resealable bag. Add chicken, turning to coat, and refrigerate 4 hours or more. Discard marinade and grill chicken by whichever method you choose.

BBQ Chicken Salad with tomatoes, cucumbers, lettuce, green onions, and tortillas

Okay, so this might not be the most original or creative 'recipe' I've ever posted.  Some of you may be thinking, "Duh.  I thought of that a loooooong time ago."  But for those of you that haven't, I hope I am sharing a little treasure with you.

A homemade BBQ Chicken Salad is probably my very favorite meal.  And I like my BBQ Chicken Salad way better than any I've had in a restaurant . . . yes, even California Pizza Kitchen and Chili's.  It's reallllllly good.  And the best part?  My husband loves it just as much as me!

On Saturday morning, when I came home with two more heads of lettuce (making three in our fridge), I knew this would be at the top of our menu this week.  And I have had it three times already (and I'd eat it three more time this week.  It's that good.)

It's simple, simple and delicious.  So here you go . . . 

BBQ Chicken Salad

Ingredients:

(you decide the quantity for how many mouths you are feeding)

boneless, skinless chicken breasts

bbq sauce (we love Sweet Baby Rays)

lettuce

tomato

cucumber

red pepper

avocado

green onion (we used the bulbs of the onion only)

cilantro (We don't skimp on the cilantro.  It adds an amazing flavor!)

tortillas

cheddar cheese

Directions:

Cube your chicken and cook in a pan on the stove.  While your chicken is cooking, chop your lettuce and veggies.  Once the chicken is cooked all the way thru, add some bbq sauce and a touch of water to the hot pan and cook for a few more minutes until the bbq sauce kind of caramelizes the chicken.  Heat your tortilla in a pan on the stove and melt a little cheese on the top.

Once the chicken and tortilla are cooked and the veggies chopped, put the tortilla on a plate (or a shallow soup bowl . . . that's what we use) and layer the lettuce, veggies, and chicken on top.  Add your favorite dressing (mine is Light House Honey Mustard with this salad) and ENJOY!   

I promise your taste buds will be in heaven!

This and That-FRIED RICE

Homemade Fried Rice:

• Cut up whatever veggies you have on hand that you think would be great in a fried rice. (I can think of very few that wouldn't be good. So, just use whatever you have.)

Here's what we used:

• We also added some frozen peas.
• Saute your veggies in a bit of Olive Oil until they reach your desired consistency. I prefer them slightly soft, but NOT mushy.

• Add cooked rice (we used leftovers. Perfect!) and some say sauce to taste. Everyone can add more soy sauce to their own, so go light.
• Salt and pepper.
• Serve!

So EASY! So DELICIOUS! So, MSG FREE! Yippee!

Maui Black Bean Soup (with carrots, celery, red pepper, and onion)

Last night I made another really good soup, using up a lot of our Bountiful Basket veggies from the past couple of weeks . . . carrots, celery, red pepper, and onion.  It was fairly simple to prepare and both my husband I loved it!  We both packed it away in our lunch sacks for work today and are excited for a good lunch.

We served this with a salad made with lettuce, cucumbers, tomatoes, and red peppers.  Again, ALL from our Basket!  I was thrilled with the outcome and the fun of using all Bountiful Basket veggies! 

(By the way, I don't know what's happening with this post, but I can't get the all caps to go away when I post it!  It's not typing in all caps.  It just shows up when I post it.  So, sorry it's kind of hard to read.  Silly, silly computers.) 

Maui Black Bean Soup 

Ingredients:

2 Tbsp extra virgin olive oil

2 ribs celery, trimmed and chopped ( I don't like celery so I omit these)
1 - 2 fat carrots, peeled and chopped
1 onion, peeled and chopped
1 red pepper, seeded and deveined, chopped
1 green pepper, seeded and deveined, chopped
2 cloves garlic passed through a garlic press
1 tsp dried cumin
1 tsp dried oregano
1 tsp dried basil
1 tsp chili powder

1/2 tsp cayenne pepper
4 cups low sodium chicken or vegetable stock
2 x 15 oz cans low sodium black beans
1 x 15 oz canned diced tomatoes (I think it would be so yummy to use fresh tomatoes too!)

2 cups fresh corn kernels
sea salt and fresh ground black pepper

Directions:

1.  In large skillet, heat olive oil over medium heat.  Add celery, carrot, onion, and bell peppers.  Saute until onion becomes translucent, about 8 minutes.  Add garlic.  Cook another 2 minutes.

2.  Add stock or cooking liquid of your choice, beans, tomatoes and spices.  Bring mixture to a boil and then reduce heat.  Cover and let simmer for about 20 minutes.  Using an immersion blender (I use my food processor), puree soup to desired consistency (we left ours a little chunky).  Add corn and let simmer for 5 minutes.  Season with salt and pepper.  Serve hot.  Makes 8 servings.

Recipe Source: my boss's wife :)

 

p.s...Have you entered our giveaway yet?  if not, go here and be sure to get your name in the hat!  The bags are SO cute and are a great way to pick up your Saturday morning goodies!

Breakfast Burritos with potatoes, peppers, onions, tomatoes, and tortillas!

Monday morning was a state paid holiday for us, so we were paid to sleep in and enjoy a delicious breakfast made by my sweet husband.  He did ALL the cooking.  He wouldn't let me help one bit.  He said he wanted to make me breakfast in bed, but since I don't like to eat right when I wake up he said he'd just make me breakfast after bed.

He got real creative and used up lots of our delicious Bountiful Basket goods and made some incredible Breakfast Burritos.  We LOVE Breakfast Burritos in our house and eat a lot of them.  They are fun and easy and can be made different every time!

The best part about this is he only dirtied ONE pan!  We looooove our electric skillet!  Makes for easy clean up.  Great, especially on your day off!

Here is what he did this time to use some of our Basket vegetables...

(I'm not going to get into the specifics of how much of each ingredient.  It just depends on how many people you are feeding.  Or, just how hungry you are!)

Breakfast Burritos

Ingredients:

shredded potatoes

scrambled eggs

chopped onion

chopped peppers

chopped tomatoes

grated cheese

tortillas

Directions:

Cook your shredded potatoes in an electric skillet with cooking spray.  Once cooked, push the potatoes all over to one side.  Add the peppers and onions and saute for a couple of minutes.  Push the peppers and onions over next to the potatoes, and add the eggs and scramble them.  Tada!  Your three main ingredients all cooked in one pan with hardly any mess!  

Melt the cheese on your tortillas.  Layer all the ingredients on top of the melted cheese.  We also love to add cilantro, mushrooms, and/or salsa to our burritos when we have both in the house.  ENJOY!

I Know Just What I'm Doing With My Red Peppers...

When I saw them plop those 3 fat red peppers into my bags on Saturday morning, I knew just what meal to put on my menu for the week.  

Leeks & Peppers

1 pkg linguine

2 leeks (medium)

1-2 red bell peppers, sliced (depending on how many servings)

2 T olive oil

2 cans diced tomatoes, (your favorite, I use one fire roasted)

1/4 t salt

1/4 t pepper

1/2 C feta cheese (most the time we use parmesan because we have it around the house)

Cook linguine as directed. Remove & discard tops from leeks. Cut white portions into circular slices. Wash leeks. (It's easier to wash after they're cut so you can get in between all the layers) Saute leeks & peppers in hot oil 5-6 minutes or until tender. Stir in tomatoes, cook over medium heat stirring occasionally for 2 minutes. Stir in linguine and heat thoroughly. Sprinkle with cheese. 

I received this recipe from a dear friend and whenever I get a number of peppers at once this is what we make. Both my husband and I thoroughly enjoy it, but not my kiddos so they just get noodles and cheese with some of the tomato juices. I do try to get my 2 1/2 year old to eat the peppers each time, but it hasn't worked yet. I just keep telling myself, maybe next time.

It was delicious as ever.  

Here's a picture.  

It'll make you want some!