Green Chile Artichoke Chicken Wraps

Are you sick and tired of wrap recipes?! Sorry - they are too delicious! I keep making them!


Ingredients:

3 large chicken breasts cook and cubed
1 large 7oz can whole green chiles (or diced)
1 14 oz can of quartered artichoke hearts (be SURE to not get marinated ones)
Bag of Don Pancho whole wheat low carb tortillas (or your preferred wrap - next time Ill use the smart and delicious spinach wraps)
6 oz (3/4 brick) greek yogurt cream cheese
1/2 cup shredded part skim mozzarella cheese
1/2 tsp garlic powder
just a dash of cumin
salt and pepper to taste

Combine everything and roll up into 8 wraps. Heres a trick Ive been using - I store my wraps in the tortilla bag in my freezer! Just pull one out and defrost for a minute in the microwave, then toast in your oven til heated through and crispy (about 4 minutes)

Chicken Fit Wraps

OK, so we're a little obsessed with wraps lately. They are easy to assemble and freeze, great for grab and go, and best of all HEALTHY AND FILLING! I accidentally started eating all of Gabes breakfast wraps, so I figured I better make some dinner versions! Gabe and I both gives these 2 thumbs up. Seriously - they are good!

Ingredients:
3 cooked shredded chicken breasts
1 can of mixed beans (3 bean blend, I bought the organic kind from fred meyer for $1)
1 small 14 oz can diced tomatoes
1 bag reduced fat mexican cheese blend (also at freds for $2 - its made with 2% milk)
2 bags of smart and delicious wraps - I bought tomato basil flavor
1/2 brick of greek yogurt cream cheese

In a large bowl, microwave cream cheese until soft. Drain beans and tomatoes very well (or your burrito will be runny) and stir together with cream cheese. Stir in bag of cheese and shredded chicken. ** Next time I will also add 1 cup of cooked brown rice

Fill wraps with filling and roll up in foil. Freeze.
To heat just defrost in microwave for 1 minute and toast in oven until the shell is crispy!
Enjoy!

PW's Chicken Spaghetti

My family liked this recipe so Im posting it here! Gabe and the kids wont usually touch peppers, so I grated them finely with a cheese grater and it turned out great! Step by step photo tutorial HERE

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

**** easily can be gluten free by using GF noodles and GF cream of chicken or mushroom soup!

Breakfast Burritos To Go

We eat Breakfast burritos a lot around here. Generally the Betos or Sonic variety...but every once in a while we make them at home. Its not often because of all the work involved, but they are one of everyone's favorite things to eat. So this morning I made an assembly line of fixins because Jory came up with the genius idea of freezing up a bunch. Now I have two tupperwares full of burritos in my freezer and Gabe can grab one on his way to work or I can throw them in the oven on a whim when company is in town. GENIUS! Today I made regular breakfast burritos and steak ones.


What you need:
1 pound of cut up bacon
Flank steak (or whatever steak you like) cubed
2 large russet potatos (you can also use hash browns or tater tots)
6 eggs + 1/2 cup milk (scrambled eggs)
2 cups grated cheese
optional - salsa, onions, peppers, tomatos, zucchini, jalepenos, etc.
20 Raw flour tortillas
1 small can of refried beans

HERE IS THE ONE SKILLET METHOD
Grate your cheese, set aside.
Fry up a pound of bacon in skillet. Remove with a slotted spoon and set aside.
Fry up 2 large cubed potatoes in the bacon grease, set aside.
Scramble your eggs, set aside.
If you are adding in vegis like onions and things you will want to saute them lightly... (or combine them with your eggs and cook them together).

At this point you might need to scrub out your frying pan - or use a different one to fry your tortillas in!

Cut 20 sheets of foil and have them handy. Place a cooked shell on top of a sheet and smooth over 2T of refried beans. Add small amounts of eggs, bacon, steak, vegis, salsa, potatoes and cheese. Roll up tightly. Label with a marker if you are making various types (vegetarian, steak, spicy, etc.) Store in tupperware bins in your freezer!

To eat: bake in 400 degree oven for 12-15 minutes, or remove foil and microwave