Buffalo Chicken Strip Wrap with Creamy Blue Cheese Sauce

I started making these wraps during the time my sister and I catered lunch around town. 
It was a huge hit and I still make it for my family today. Super easy and they love it.

Linked with Weekend Potluck.

Buffalo Chicken Strip Wrap

4 skinless boneless chicken breasts
4 tbsp hot pepper sauce, Frank's recommended
1 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp Worcestershire
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
6-7 wraps depending on size
Shredded lettuce
Onion, halved and thinly sliced

Creamy Blue Cheese Sauce

1/2 cup mayonnaise, I use light
1/2 cup blue cheese dressing
1/4 tsp garlic powder
Squirt of fresh lime juice
Pinch salt and pepper

Cut breast into strips and place into a gallon bag. Add hot pepper sauce, olive oil, vinegar, Worcestershire, chili powder, garlic powder, paprika, salt and pepper. Marinate at least 1 hour or up to 24 hours.

Stir together sauce ingredients and refrigerate until ready to use.

Heat oven to 400*

Cook strips on a baking sheet with a rack 12-15 minutes turning half way through until done.

Heat up wraps in a skillet or place wraps in a clean kitchen towel and microwave 15-20 seconds, or until soft and warm.

To serve, spread wrap liberally with blue cheese sauce. Place 2-3 strips of chicken on wrap and top with lettuce and onion. Fold and enjoy.

NOTE: I like to use "Kangaroo" White Greek Pita Flatbread. 


Shrimp and Sausage Pasta with Creamy Sherry Tomato Sauce

I was in a bit of a fix for supper the other night, and came up with this pasta.

I like to have turkey sausage in the fridge and shrimp in the freezer at all times, because when it's crunch time for supper, it's easy to come up with something delicious. 

And it was!

Linked with Weekend Potluck and Foodie Friday.

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Shrimp and Sausage Pasta with Creamy Sherry Tomato Sauce

12oz. Whole Wheat Thin Spaghetti
1 tbsp Olive Oil, plus
4 slices Bacon, chopped (turkey works well)
14 oz. Smoked Turkey Sausage, cut into bite size pieces
12 oz. Shrimp, peeled and deveined
Salt and Pepper
1 Onion, chopped
1 Red Pepper, chopped
2 stalks Celery, chopped
4 Cloves Garlic, minced
Pinch Red Pepper Flakes
1 tbsp Flour
1/2 cup Dry Sherry
1/2 cup Chicken Broth
15oz Diced Tomatoes
1 Sazon Goya, Con Culantro Y Achiote seasoning packet
1/2 tsp Cumin
1/2 cup Half & Half (fat free if desired)
1 tbsp Fresh Parsley, chopped

Cook pasta according to package instructions.

Heat up 1 tbsp olive oil in a large skillet. Cook bacon and remove with a slotted spoon. Add sausage to the same pan and brown on both sides. Remove with a slotted spoon. 

Salt and pepper shrimp; quick cook in the same skillet just to get some color on both sides, adding more oil as necessary. No need to cook all the way done. Cook in 2 batches. Remove and set aside.

Add onion, red pepper, celery, garlic and red pepper flakes with more oil if necessary. Saute until softened. Stir in flour and cook for 1-2 minutes. Add sherry and broth, stirring to scrape up any bits from bottom. Add tomatoes, Sazon seasoning packet and cumin. Stir to combine; reduce heat and simmer for 15-20 minutes, reducing slightly.

Stir in cream, sausage, bacon and shrimp. Cook for 3-4 minutes. Taste for seasoning adding salt and pepper if desired. Add pasta and stir to combine. To serve, top with grated parmesan, if desired.

Note: The Sazon Goya seasoning packets can be found in the Mexican section of your grocery store.

Roasted Sweet Potatoes with Orange Balsamic Rosemary Glaze

These potatoes were awesome!

Enough said.

Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday,
Addicted to Recipes: Scrumptious Sunday.

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Roasted Sweet Potatoes with Orange Balsamic Rosemary Glaze

2-3 Sweet Potatoes, cut into 1 1/2” chunks
Olive Oil
Salt and Pepper
1/4 cup Orange Marmalade
2 tbsp Balsamic Vinegar
2 tbsp Orange Juice
2 tsp Fresh Rosemary, fine chop

Heat oven to 400*

Place potatoes on a baking sheet lined with tinfoil. Drizzle with olive oil and sprinkle on salt and pepper. Roast for 15 minutes; turn and brush on 1/2 the glaze. Cook another 15 minutes; turn and brush on remainder of the glaze. Roast for 5-10 minutes more or until potatoes are fully cooked and tender.

For the glaze: place marmalade, vinegar, orange juice, rosemary and a pinch of salt and pepper into a small saucepan. Bring to a boil; reduce heat and simmer, stirring often, until well combined and slightly reduced/thickened. Keep warm. 


Spaghetti with Creamy Butternut Leek Parmesan Sauce

I had no intentions of liking this. 
I'm not a huge squash fan, but do eat it from time to time, and enjoy it. 
Partly because I know how good it is for you.

I had some butternut squash leftover from this Pepita Pesto Pasta with Roasted Squash I had made, so when I came across this from Gina's Skinny Recipes, I was intrigued. 
It sounded really good but on the other hand I kept thinking, "I'm not gonna like this". 
I thought it would be an overload of squash and too sweet.

Well, the verdict is in and it's DELICIOUS! 
It's not very sweet like I figured it was going to be, but more savory. 
Loved it, and so did the hubby. His exact words were, "This is a keeper".

So my words to you are, "Try it, you'll like it". 

Kudos to you, Gina!

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Spaghetti with Creamy Butternut Leek Parmesan Sauce

1 lb butternut squash, peeled and diced
1 tbsp butter
8 oz thin whole wheat spaghetti
1 large leek (white part only)
3 cloves garlic, minced
1/3 cup fresh grated parmesan cheese
1/2 tsp sage
 Salt and Pepper

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth. Use a little water you cooked the squash in if necessary.

Add pasta to the boiling water and cook according to package directions, reserving 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, melt the butter; saute the leeks and garlic with a pinch of salt and pepper over medium-low heat until soft and golden, about 5 - 6 minutes. Add pureed butternut squash and a little of the reserved pasta water to thin out to your liking. Stir in parmesan cheese and sage and mix in pasta until well coated. Taste for seasoning adding salt and pepper if desired.

Serve with additional parmesan cheese on the side.

Very slightly adapted from Gina's Skinny Recipes.

Shredded Beef Enchilada Casserole

This was super fast and easy to make.

I used some meat from a chuck roast I had cooked the day before, 
but you could just as easily use ground beef or chicken.

It serves 6 easily and I used fat free sour cream and 2% cheese, so it's actually
 pretty low in fat. You definitely wouldn't know it from the flavor.

And guess what??? After the weigh-in this past Friday, our team moved up the ranks to #15. Whoop!

Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday,
Fresh Eggs Daily: Farm Girl Blog.

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Shredded Beef Enchilada Casserole

1 tbsp olive oil
2 cups shredded beef, cooked (chuck roast)
1 tsp cumin
1 tsp odobo
1/2 tsp chili powder
1 tbsp minced onion, dried
Salt and Pepper
1 10oz can Green Chili Enchilada Sauce, divided use
1 can black beans, rinsed and drained
1 cup frozen corn
5 whole wheat tortillas
1 1/2 cups Pace Picante Sauce
1/2 cup fat free sour cream
6 oz. 2% Sharp Cheddar Cheese, grated
Parsley for garnish

Heat up olive oil over medium heat in a skillet. Add beef and cook for 3 minutes. Add cumin, odobo, chili powder, minced onion and a pinch of salt and pepper; stir to combine. Add 1/4 cup of the enchilada sauce, black beans and corn; stir to combine and heat through. Turn off heat.

Mix together salsa, remaining enchilada sauce and sour cream.

Spray a round casserole dish with oil. Layer with tortilla shell, beef mixture, sauce and cheese. Continue with layers four more times ending with cheese.

Cover and bake at 375* for 25-35 minutes or until hot and bubbly. Garnish with parsley.

Serve with lettuce, tomato, salsa, sour cream and avocado.