Chicken and Veggie Wrap

I made these chicken and vegetable wraps for lunch today.  It’s a great recipe if you’re looking for something low carb or healthy.

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Ingredients (enough to make 4 wraps)

  • Low carb whole grain flatbread.  I find these in the bakery section of the grocery store.  Or you can use tortillas.
  • 1 cup of shredded cheddar cheese (1/4 cup per wrap)
  • 1 pound of chicken breast
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 of a white or red onion, sliced
  • 2 shredded carrots
  • 1 tablespoon of chicken seasoning (I used Mrs. Dash Chicken Grilling Blend)
  • Lettuce (or spinach leaves)
  • Diced tomato (optional)
  • Dijon mustard (or a different condiment of your choosing – ranch, mayo, etc.)

Directions

  • Poach chicken for ~10 minutes until cooked through.  Remove chicken from pot and shred it using two forks.  In a warm skillet, toss chicken with chicken seasoning and keep warm while assembling wrap.
  • Spread dijon mustard on flatbread.  Add peppers and onions, lettuce, cheese, carrot, tomato, and chicken.
  • Roll the flatbread tightly and place on a plate.  Cut it diagonally and serve with sun chips, fruit, or yogurt.

We really enjoyed these.  They are filling and delicious!

I hope you enjoy them too.

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Christmas Delights

I hope the holidays are going well for you so far.  For Christmas, I made a few items I thought I’d share with you.

The first is pillow cheesecake that was inspired by this one from Tartelette. img_2898-copyInstead of their chocolate shortbread crust, I made a traditional crust (2 cups of graham cracker crumbs, 5 tablespoons of butter, 3 tablespoons of sugar, mix and press to the bottom of a 10 inch spring form and bake for 8-10 minute at 350F).  I also did not use the caramel sauce.  I have used it previously, but I just didn’t want to mess with it this time.  I followed the directions for the cheesecake batter as written on the Tartelette blog except I think I cooked it an hour and a half at 350F instead of 325F.  I added chocolate and raspberries on top of a few slices, but the cheesecake is amazing served plain as well.  In fact, I think that’s how I prefer it.  If you like cheesecake, I recommend giving this recipe a try.

img_2837_copyThe next thing I made are these ranch oyster crackers which are a holiday tradition.  They’re super easy to make and most people to enjoy them.  I used this recipe posted on All Recipes website.  I did not use the lemon pepper or garlic powder which are optional ingredients. I put the crackers in a large mason jar and  I added a Christmas tag and twine to make it look more festive.

img_2842-copyNext, I made two loaves of zucchini bread following this recipe I posted on my blog last year.  After they cooled, I wrapped each loaf in plastic wrap and tied twine and a Christmas tag around them.

My mom made peanut butter cookies for my family’s Christmas but she had to make a second batch because she and my dad ate the original before everyone came over.  My mother-in-law made some really amazing spinach dip that had bacon in it.

Which holiday recipe does your family enjoy the most?

 

 

Chicken Fajita Quesadillas

Hello everyone!  I want to share with you the recipe for a quick and easy dinner I’ve made a lot recently.

Chicken Fajita Quesadillas!

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Ingredients

  • 1 pound of chicken (I use chicken tenders cause they’re cheaper and cook quickly, but you can use chicken breasts instead.  Or you can use seasoned ground beef. Or you can go vegetarian which is awesome too.)
  • Bell peppers and onions.  I use the pre-packaged “fajita vegetable mix” in the produce section.  Super easy.
  • Flour tortillas. I use the 10 inch shells but you can go smaller with the 8 inch if you’d prefer.
  • Taco seasoning
  • 1 tablespoon of olive oil
  • Shredded cheese
  • Your choice of toppings (sour cream, guacamole, green onions, cilantro, salsa, etc.)
  • Butter for cooking the tortillas

Directions

1. Poach the chicken until done. Transfer the chicken to a cutting board and shred in to small pieces using two forks. Mix 1-2 tablespoons (depending on your preference) of taco seasoning with the chicken.

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2. In a skillet, mix olive oil with the bell peppers and onion. Stirring frequently, cook over medium-high heat until peppers and onions are soft.

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3. Heat a separate skillet on medium heat. Add 1/2 teaspoon of butter and allow it to melt.  Place a tortilla in the skillet and move it around a bit so the butter evenly coats the bottom. Then add cheese, the onion/pepper mix, and the chicken. Top with a second tortilla shell.

 

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4. Check the bottom of the tortilla fairly often because it burns quickly.  Once the tortilla starts to brown, place a dinner plate on top of the quesadilla.  Pick the skillet up and flip the quesadilla on to the plate.  I usually wear an oven mitt on the hand holding the plate in place so I don’t burn myself.

5. Melt a bit more butter in the skillet.  Using a large spatula, transfer the quesadilla from the plate back to the skillet to cook the other side.

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6. Once the bottom is browned, remove the quesadilla from the skillet using a spatula.  Cut it in to four even pieces (so it’s easier to eat)

Enjoy!

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Pasta Delicioso

A few years ago I created a meal from a combination of recipes I found online.  My husband named it Pasta Delicioso and here’s the recipe!

Ingredients
– 8 ounces penne pasta, dry
– 4 cups broccoli florets
– 2 Tablespoons olive oil
– 3 cloves garlic, finely chopped
– 1 small onion, diced
– 2 cups sliced zucchini
– 1/2 cup chicken broth (or 1/4 cup chicken broth and 1/2 cup of whipping cream)
– 1 teaspoon dried oregano
– ½ teaspoon red pepper flakes
– 2 medium tomatoes, chopped
– 4 cups fresh spinach, chopped small using scissors
– 1/8 teaspoon black pepper
– 1/8 teaspoon salt
– mozzarella cheese

Directions
1. Cook pasta according to package instructions
2. Add broccoli for the last 2 minutes of cooking pasta
3. Drain well – add back to pot
4. Meanwhile, in wok or large frying pan, add olive oil, garlic, onion and saute for about 2 minutes, stirring occasionally.
5. Now add sliced zucchini and continue to saute for another 2 minutes, stirring occasionally.
6. Add chicken broth, oregano, and red pepper flakes and cook for 1 minute.
7. Reduce head to medium, add tomatoes and cook for 5 minutes, stirring frequently.
8. Stir in spinach, cook until spinach is tender, about 2 minutes.
9. Season to taste with salt and pepper.
10. Add pasta and broccoli mixture.  Mix well.
11. Spoon pasta mixture on to plate, add mozzarella cheese  and serve with bread.

IMG_5122 Enjoy!

Happy Blogiversary to Me!

I created my blog exactly one year ago today!  My, how time flies.  I wanted to take the time to highlight my favorite posts from the past year.

Click on the pictures below to go to each post.

1.  Architectural Photography (my first post) – October 2, 2012
IMG_0750_Edit2.  A Stroll Around Town – October 13, 2012
Door3. Bathroom Before and After – October 14, 2012
IMG_10054. Pumpkin Cheesecake – November 22, 2012
IMG_15055. DIY Curtains – December 12, 2012
IMG_16076. Bedroom Makeover – January 2, 2013
IMG_18267. Orange Muffins – February 12, 2013
IMG_19098. The Greenhouse – April 5, 2013
IMG_2203_copy9. Brown Butter Snickerdoodle Cookies – April 21, 2013
IMG_249210.  Happy Independence Day! – July 4, 2013
IMG_309711. At the Zoo – August 10, 2013
IMG_3698_copy12. My Sister’s Dog – September 28, 2013
Logan2Thank you to those who have followed and read my blog throughout the past year!

Weekend Pictures

Here are some pictures from the weekend.

IMG_3994 IMG_3952 IMG_3988Also, an update about the art show: my work has been accepted!  I submitted 10-12 pictures for them to look at and they said all of them look fine.  I just need to narrow it down to 4 or 5 pictures.  I’ll let you know what I decide on.  The art show is from October 25th to early January.

Grilled Chicken and Roasted Red Pepper Panini

One of my favorite ingredients is roasted red peppers.  Yum yum yummy.  So, when I came across Pioneer Woman’s recipe for Grilled Chicken and Roasted Red Pepper Panini, I was excited to give it a try.

IMG_2931For the recipe, visit Pioneer Woman’s website.   I’ve tried many a recipe from her site; I think she’s fabulous and her step-by-step photos take the guess work out of cooking new recipes.

A few notes:

  • Since both the pesto and sun-dried tomatoes are canned in oil, I omit the olive oil
  • I make twice as much pesto mixture as the recipe calls for so that I have some left over for the following day.
  • I don’t have a gas stove, so I bought canned roasted red peppers and they worked great.
  • I don’t have a panini grill so I used a George Foreman Grill instead.

Give this one a try!