Buffalo Chicken Wrap

Buffalo Chicken Wrap

This is my favorite thing to make when I know that no one else will be home for dinner and I will be on my own. Its quick, easy and delicious!

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1/4 cup Franks hot sauce
• 4 (10 inch) flour tortillas
• 2 cups shredded lettuce
• 1 head of lettuce diced
• 1/2 cup ranch dressing
• 1 tomato 
• 1/4 onion

Directions

1. Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, tomatoes, onions  and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

I Like my Ranch dressing on the side so that I can just pour it on top of the wrap as I eat it. The hungrier you are, the bigger tortilla you should use because you can fit more in. 

Crusted Pork Chops

Today i made crusted pork chops. This recipe made me nervous because of the amount of onion on it. 

AUNT LINDA'S CRUSTED PORK CHOPS
Per serving:
1 thick boneless pork chop, preferably with a little fat on it, about 6 ounces
1 tablespoon mayonnaise
1 ounce parmesan cheese, 1/4 cup (the kind in a can)
1 thin slice of onion
Salt, pepper or desired seasoning
1 teaspoon butter, optional

Place the pork chops in a greased baking dish. Season liberally on both sides. Top each with mayonnaise, then parmesan. Top each with an onion slice and a pat of butter. Bake, uncovered, at 350-375º for 1 hour (see my comments below) or until the meat is done. Check them well before the hour is up. I recommend checking them after about 35-40 minutes.

Makes 1 serving
Can be frozen

Per Serving: 581 Calories; 48g Fat; 33g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

This came out delecious! i was worried about the onion but it wasnt too over powering with the cheese. have mixed veggies and mac and cheese as sides. 

will make this again

Bacon Cheeseburger Skillet

This is another Low Carb recipe that works for the whole family too!

BACON CHEESEBURGER SKILLET
2 pounds ground beef
6 slices bacon, coarsely chopped (see my comments below)
1/4 cup low carb ketchup
1 teaspoon yellow mustard
1/4 cup dill pickles, chopped *
Salt and pepper, to taste
4 ounces cheddar cheese, cubed
1 small onion, coarsely chopped, 2 1/2 ounces
1 medium tomato, coarsely chopped

In a large skillet or wok, brown the meat and bacon; drain the grease. Stir in the ketchup, mustard, pickles, salt and pepper. Add the cheese cubes and heat just until the cheese starts to melt but isn't completely incorporated with the meat mixture. You want to have pockets of melted cheese. Just before serving, stir in the onion and tomato. Serve with additional condiments and crumbled cooked bacon, if desired.

Makes 6 servings

* Or, use 1/4 cup dill pickle relish.

Per Serving: 389 Calories; 27g Fat; 32g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

This came out very good but could stand a couple of optional tweaks. First, if you don't like soft bacon I suggest browning it by itself in the skillet until done to your liking before adding the ground beef. Don't drain the bacon grease until later with the hamburger grease. It will flavor the meat nicely. Second, I think that the flavors of the mustard, ketchup and relish were pretty weak. You could add more to the dish or just add extra when you serve it as noted at the end of the recipe. I was originally planning to cook the onions and tomatoes and I'm glad that I didn't. The pop of fresh flavor was just right. They would have just blended in and been hardly noticeable if they'd been cooked.

This is how mine came out:

DELICIOUS!!!

Taco Salad

Today M made Taco Salad for lunch. We make these quite often in my home so I figured it would make sense to blog it!

1

lb.  lean ground beef

1

 onion, chopped

1

pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1/4

cup water

10

cups torn romaine lettuce (about 1 large head)

2

 tomatoes, chopped

1

cup KRAFT Shredded Cheddar Cheese

2

cups tortilla chips, coarsely crushed

1/4

cup KRAFT Ranch Dressing

make it

BROWN meat with onions in large nonstick skillet on medium-high heat; drain.

ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.

DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.

I decided to put my salad in a taco bowl and layer the ingredients instead of mix them all up first and this is how it came out.

Swiss Mushroom Chicken

Both of my parents are on low carb diets. This recipe is good for a whole family because it is low carb and low in fat for those that are not on the diet. this recipe i foind on an adkins website from my parents:
http://www.genaw.com/lowcarb/swiss_mushroom_chicken.htmll

SWISS MUSHROOM CHICKEN
4 boneless chicken breasts, pounded flat if desired
Salt, pepper and your choice of seasonings
1/2 pound mushrooms, sliced
2 tablespoons butter
4 thin slices deli ham
4 slices Swiss cheese, about 1 ounce each

Season the chicken as desired; grill or sauté till just done. Place the chicken in a large baking dish. Sauté the mushrooms in the butter until tender. Top each piece of chicken with a slice of ham, 1/4 of the mushrooms, then a slice of cheese. Bake at 350º for 15-20 minutes until everything is hot and the cheese is melted.

Makes 4 servings
Can be frozen

Per Serving: 325 Calories; 15g Fat; 41g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

This recipe came out so good that I will be taking a piece of chicken to work tomorrow.
Mushroom are not needed for those that are not fans. Just skip that part!

Excellent with a little Dijon mustard on the side.

This is what it looked like when i was done. My brother got to a piece before i could take a picture. 

Pink Powder Puff Crunch

This will be my first actual post. I decided to make Pink Powder Puff Crunch for my night class.

9	cups Rice Chex® or Corn Chex® cereal
1 1/2	cups semisweet chocolate chips
1/3	cup butter
1	teaspoon vanilla
1 1/2	cups powdered sugar
1	box (8-serving size) strawberry-flavored gelatin

Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Did You Know?
The bowl with the melted chocolate chips will be hot as it comes from the microwave, so handle it with pot holders.

1.	Measure cereal into large bowl.
2.	In 1-quart microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute. Stir; microwave 15 to 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
3.	In 2-gallon large food-storage plastic bag, mix powdered sugar and gelatin. Add cereal mixture. Seal bag and shake until well coated. Spread on waxed paper; cool about 15 minutes. Store in airtight container.

 1 Serving: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 140mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 17g); Protein 1g % Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 20% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils
*% Daily Values are based on a 2,000 calorie diet.

 

This was my outcome when I was all finished.  

The recipe came out really good, the Chex had a strawberry hint from the gelatin. 

Next time I make this, I will most likely use two cups of powdered sugar and 1 1/2 boxed of gelatin to make them lighter and pinker. 

My class was pleasantly surprised with a valentines day treat.

Welcome

Welcome to my cooking blog.
About three times a week i will be posting recipes ranging from drinks, to snacks, to appetizers, to meals.
My theory is, why to out and buy it when you can make it?!