Zesty Chicken Wraps

Zesty Chicken Wraps Courtesy of Neiman's Family Market

Courtesy of CanolaInfo

 

 

Serve With:
A tasty mixture of chicken and fresh ingredients, serve with a dollop of sour cream.

Servings: 6
Prep Time: 10 Min.
Cook Time: 8 Min.
Marinate: 15 Min.

What you need:

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+ 1/4 c. canola oil
+ 2 Tbsp. fresh lime juice
+ 2 cloves minced garlic
+ 1/2 tsp. ground cumin
+ 2 tsp. ground fennel
+ 1 Tbsp. grated lime peel
+ 2 tsp. chopped fresh mint
+ 2 Tbsp. chopped cilantro
+ 4 large boneless skinless chicken breast, cut into 1/2 in. strips
+ 6 small tomatoes, seed and chopped
+ 4 green onions, chopped
+ 1/2 English cucumber, diced
+ 6 flour tortillas
+ sour cream

What to do:

1. In large bowl, combine canola oil, lime juice, garlic, cumin, fennel, lime zest, mint and cilantro. Add chicken to bowl and toss and coat chicken pieces with mixture. Let stand 15 min.
2. In large non-stick frying pan cook chicken mixture over medium high heat for 6 to 8 min. or until chicken juices run clear.
3. Place chicken on wraps. Add tomato, green onion, cucumber and a dollop of sour cream. Fold and serve immediately.

Nutritional information does not include suggested side dishes.

Nutritional information:

Calories: 270;   Total Fat: 13g;   Saturated Fat: 2g;   Cholesterol: 45mg;   Total Carbs: 26g;   Fiber: 4g;   Sodium: 560mg;  

Crock Pot French Onion Soup

Taken from Taste of Home Slow Cooker

Ingredients

• 1 large sweet vidalia onion, thinly sliced (4 cups)
• 1/4 c. butter, cubed
• 2 can (14.5 oz each) beef broth
• 2 tbs. Sherry or additional beef broth
• 1/2 tsp. pepper
• 4 slices French bread (1/2 in think), toasted
• 4 slices provolone cheese

Directions

1. Place onion and butter in slow cooker coated with cooking spray. Cover and cook on low about 6 hours or until onions are tender.
2. Stir in broth, sherry and pepper. Cover and cook on low for 2-3 hours or until heated through.
3. Ladle soup into oven proof bowls. Top each with a slice of toast and cheese. Broil 4-6 inches from the heat for 2-3 minutes or until cheese is melted. Serve immediately.

**You may want to add more salt depending on taste. I found I needed it.******
Serves 4

Slow Cooker Lasagna

Taken from Taste of Home Slow Cooker

Ingredients

• 1 lb. ground beef or turkey
• 1 medium green bell pepper-chopped
• 1 medium onion-chopped
• 1 jar (26oz) herb and garlic pasta sauce
• 4 c. (16 oz) shredded mozzarella cheese
• 1 carton (15oz) ricotta or cottage cheese
• 1 tbs. Italian seasoning
• 1/2 tsp. garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 no cook lasagna noodles
• 2 tbs shredded parm cheese

Directions

1. In a large skillet, cook the beef, green pepper and onion over medium heat until no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine mozzarella and ricotta cheese, and all seasonings.
2. Spread 1 c. meat sauce in an oval 3qt. slow cooker. Break one lasagna noodle into 3 pieces. Layer 1-1/3 noodles, 2/3 c. meat sauce, and 1 c. cheese mixture in slow cooker. Repeat layers twice. Top with remaining sauce. Cover and cook on low for 4-5 hours or until noodles are tender.
3. Sprinkle with parm cheese. Cover and cook 15 more mins. Let stand for 10 minutes before cutting.

***SPRAY INSERT WITH OIL TO MAKE CLEAN UP EASIER******