Chicken Caesar Wraps
Wrap up your chicken Caesar salad into tasty Chicken Caesar Wraps! These creamy, crunchy Chicken Caesar Wraps can serve four people in just 10 minutes.
What You Need
• 3 cups loosely packed shredded romaine lettuce
• 2 cups chopped cooked chicken
• 4 slices cooked OSCAR MAYER Bacon, crumbled
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1/4 cup croutons
• 1/2 cup KRAFT Classic Caesar Dressing
• 4 flour tortillas (8 inch)
This is the recipe for the soup we made yesterday. Enjoy.
2 medium Carrots
2 stick Celery
3 cloves Garlic
1 medium Leek
1 medium onion
300g Butternut Squash
1x Sweet Potatoes
1200ml Chicken/Vegetable Stock Cube
1 tbsp Crème Fresh
1 tbsp Parsley chopped
Begin by chopping all of the vegetables and garlic.
Melt the butter in a large saucepan and then add in the vegetables.
Sauté gently for 4-5 minutes until some of the smaller vegetables are beginning to soften.
Next add in approximately two thirds of the chicken/ vegetable stock and bring the mixture to a slow boil and then reduce the heat and simmer for an additional 15-20 minutes or until all of the vegetables have softened down completely.
Using a hand blitzer, blitz the soup until it is nice and smooth. Return to the heat and bring back to a very gentle boil.
If you would like a thinner soup, now would be the best time to add some additional stock to thin it down. Correct the seasoning at this stage also.
Transfer it to your serving bowls or cups and garnish the soup with a little crème fraiche and chopped parsley.
Serve as required or alternatively allow the soup to cool down and then transfer it into suitable containers and freeze until required.
This recipe so totally unhealthy but man it sounds so good. I got this one from a friend.
1 (8 inch) round loaf of bread, unsliced
2 tablespoons prepared horseradish
1/2 pound thinly sliced cooked roast beef
2 tablespoons prepared mustard
1/2 pound thinly sliced fully cooked ham or turkey
4 slices Swiss cheese
2 tablespoons mayonnaise
1 small tomato, thinly sliced
6 bacon strips, cooked
4 slices American cheese
1 small onion, thinly sliced
1/4 cup butter or margarine, melted
1 tablespoon sesame seeds
1/2 teaspoon onion salt
Slice bread horizontally into 5 equal layers. Spread bottom layer with horseradish; top with roast beef. Place the next slice of bread over beef; spread with mustard and top with ham or turkey and Swiss cheese. Add the next slice of bread; spread with mayonnaise and top with tomato and bacon. Add the next slice of bread; top with American cheese and onion. Cover with remaining slice of bread. Combine butter, sesame seeds and onion salt; brush over top and sides of loaf. Place on a baking sheet; loosely tent with heavy-duty foil. Bake at 400 degrees for 15 to 20 minutes, or until heated through. Carefully slice into wedges.
Makes 8 servings.
Healthy Style Quesadillas
4 fat-free flour tortillas
4 teaspoons prepared honey mustard
1 cup fat-free cheese, shredded
4 slices 98% fat-free ham
Spread each tortilla with 1 teaspoon mustard. Sprinkle with cheese and top with 1 ham slice. Fold tortilla in half. In large nonstick skillet, over medium-high heat, place 1 or 2 filled tortillas. Cook until cheese melts, about 1 minute per side. Serve with salsa, if desired.
Makes 4 servings.
Total Fat: 1.42g
Saturated Fat: 0.46g
Grilled Ham And Egg Salad Sandwiches
6 hard-cooked eggs, chopped
1 cup diced fully cooked ham
1/2 cup diced celery
1/2 cup mayonnaise
1 tablespoon diced onion
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices whole wheat or white bread
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups milk
2 eggs, lightly beaten
Combine eggs, ham, celery, mayonnaise, onion, mustard, salt and pepper; spread on 6 slices of bread. Top with remaining bread; set aside. In a bowl, whisk batter ingredients until well blended. Heat about 1/2 inch of oil in a large deep skillet. Dip sandwiches into the batter. Fry in hot oil for 3 minutes on each side, or until golden brown. Drain on paper towels.
Like French toast, this sandwich needs to be served hot, right from the skillet or griddle, to be at its best
Makes 6 servings.
Santa Fe Chicken Chili
2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
4 medium sweet red peppers, chopped
2 large onions, chopped
4 garlic cloves, minced
1/4 cup olive or vegetable oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (14 1/2 ounces each) chicken broth
2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
In a soup kettle or Dutch oven over medium heat, saute chicken, peppers, onions and garlic in oil until the chicken is no longer pink and vegetables are tender, about 5 minutes. Add chili powder, cumin and cayenne pepper; cook and stir for 1 minute. Add the tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes, or until the chicken is tender.
Make this recipe as spicy as you like by varying the chili powder, cayenne pepper and the heat level of the salsa.
Makes 14 to 16 servings, 4 quarts.
Chicken Noodle Soup
1 broiler/fryer chicken (3 to 3 1/2 pounds)
2 1/2 quarts water
1 cup diced carrots
1 cup diced celery
1 tablespoon salt
2 chicken bouillon cubes
1/4 cup chopped onion
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
1 1/2 cups uncooked fine noodles
In a large saucepan, place all ingredients except noodles. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1 1/2 hours, or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken; dice. Skim fat from broth; bring to a boil. Add noodles; cook until tender. Return chicken to pan; adjust salt to taste. Remove bay leaf before serving.
You can prepare this comforting soup to the point of adding the noodles, then stir in the diced chicken and freeze. When ready to serve, simply defrost the soup, bring to a boil, add the noodles and cook as directed.
Makes 8 to 10 servings (2 1/2 quarts).