Avocado Wraps

Ingredients

2 cups cooked chicken strips

½ cup Mexican cheese blend ( or mozzarella any cheese you like)

1 avocado sliced

2 tablespoons cilantro chopped

4 large tortillas

oil

Method One:

Mix the shredded chicken, cheese, cilantro, and the diced avocados.

Lay a tortilla flat on a plate and add ¼ of the mixture, form a roll. repeat the process for all four tortillas.

pour 1 tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the burritos are golden in color. Serve warm.

Method Two:

Because my family is picky, and because I don’t have a pan big enough to cook all of them at the same times I did them individually. Line each tortilla with chicken, then avocado, then cilantro, then top with cheese. Roll wrap and brush with oil on either side, cook on either side until golden.

TIPS:

-       We used Kaleen’s Chicken for this, and it was really good, probably one of Todd’s favorites

-       We also added ranch dressing inside for a less healthy option

-       I used the flat plates on the George Forman to speed up cooking, they turned out great!

-       Wraps can be frozen cooked or uncooked for up to 3 months.

Graham Crackers

Ingredients

1 cup whole wheat flour

1½ cups all-purpose flour

½ cup brown sugar, packed

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

½ cup butter, chilled & cubed

¼ cup honey

¼ cup water

1 teaspoon vanilla

optional: 1 tablespoon wheat germ or flax seed

Instructions

Preheat oven to 350 degrees.

In a food processor or mixer combine the first 6 ingredients. (If using wheat germ or flax seed add here.)

Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.

Add honey, water and vanilla and continue to mix until it all combines.

Remove and shape the dough into a flat disk and place between two pieces of wax or parchment paper.

Roll dough out until ¼ inch thick. Cut into crackers or shapes. Combine the dough scraps and roll out again to cut more shapes.

Place cookies on a baking sheet and bake for 15 minutes.

Cool.

We made up some YUMMMMMMMMMY s'mores with them! So delish, used this marshmallow recipe

TIP! You can freeze the dough after the shapes are made (I haven't tried it yet) cut the shapes place them on wax paper and place them into the freezer, wait until they harden then you can place them in a freezer safe container. When ready to cook pull out as many as you want and cook as directed adding 2-3 minutes of cooking time! 

Chicken Tortilla Bake (Wilson Style)

Ingredients

1 10 3/4oz cans of cream of chicken

1 10oz can of dice tomatoes and green chilies (rotel)

tortillas

2-3 cups of cooked chicken cubes

Tortilla chips

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees

Combine the 2 cans and mix them up, then add chicken, then set aside Chop or rip up the tortillas into bite sized pieces. Layer half of the tortillas onto the bottom of a 3 quart pan Then spoon 1/2 the soup mixture on top of the tortillas. Repeat layers and top with tortilla chips.

Cover and bake for 40 minutes

Top with cheese and bake an additional 5 minutes until the cheese melts Eat with extra tortilla chips.

Peanut Butter Cookies

These weren't bad, they will do in a pinch but I am still looking for the perfect peanut butter cookies

1 ½ C All Purpose Flour

½  tsp Baking Powder

pinch of salt

½  C Butter

¾  C Peanut Butter

1 ½  tsp Vanilla

½  C Brown Sugar

½  C White Sugar

2 medium sized Eggs

extra sugar for rolling

1. Preheat over to 350 degrees.
2. Beat together the butter, peanut butter, and vanilla. Mix in sugars, salt, and baking powder.
3. Gradually mix in the flour, half at a time.
4. Beat in the eggs, one at a time.
5. Roll into 1 1/2 inch balls and then roll the balls into sugar. Using a fork, flatten the cookie and make a criss-cross pattern. Bake for 12-13 minutes. Let cookies cool on the cookie sheet after taking them out for about 8 minutes before removing them with a spatula. Cool completely before storing. Enjoy!

Kaleen's Chicken

I may be way behind in the times, but I LOVE the way Kaleen season's her chicken. It is flavorful and really if you do it right, pretty healthy for you too!

Chicken
Butter/Olive Oil (I have used Olive Oil instead of butter and we can't tell the difference)
Garlic Powder
Garlic Salt
Onion Powder
Onion Salt

Place butter/olive oil in your pan let melt/warm up. Your chicken will cook faster if you cut it up, either way though. Place chicken into warm pan, and season to your liking with the spices. If I were to do a Hierarchy of the spices I would say Onion powder, then Garlic Powder, then Onion salt, then Garlic salt. We like garlic here, but not as a main taste, so less is better. Corbyn loves Kaleen's Chicken just plain, but we usually stick it in things (wraps, casseroles, etc)

Butter Tip

Saw this online
If your recipe calls for softened butter and you don't want to wait around for it to soften, you can cut it up on the counter, and it will soften much faster! Yay!

Meatball Tip

When making Mom's Meatballs here are a few tips to make life easier!

1. Make them in bulk and then freeze them

2. Rather than frying them all by hand put them in the oven at 350 and watch them depending on the size of your balls will determine your cook time. I cooked mine for just under a half hour.