Chicken Avocado Wrap

Chicken Avocado Wrap

Ingredients:

2 cups cooked and shredded chicken (or 2 chicken breasts, salt and pepper- to taste, 1 Tablespoon mustard, 1 Tablespoon olive oil)
1 cup grated cheese (I use mozzarella)
1 avocado -diced
4 large tortillas
4 Tablespoon sour cream (optional)
1 Tablespoon oil

Prep:

1. Heat 1 tablespoon olive oil in a frying pan, place chicken breast sprinkled with salt and pepper and roast for about 5 minutes on each side. Spread 1 tablespoon mustard over the chicken, add about ¼ cup water add cook covered for a few more minutes.
2. Cut cooked chicken into strips.
3. Mix the chicken, cheese, and diced avocados.
4. Spread 1 tablespoon sour cream on each tortilla, add ¼ of the mixture, form a roll.
5. Heat 1 tablespoon oil into a pan and place all four tortillas on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the tortillas are golden.
6. Serve warm.

Chocolate oatmeal cookies

No-Bake Chocolate Oatmeal Cookies

 

 

 

Ingredients:

1/2 cup Butter or 1/2 cup margarine
2 cups Sugar (substitute with stevia)
1/2 cup Milk (use reduced fat or 2%)
4 tablespoons Cocoa
1/2 cup creamy Peanut butter (or chunky)
3-4 cups dry quick-cooking Oats
2 teaspoons Vanilla

 

Prep:

1. Add the first four ingredients into a large sauce pan.
2. Bring to a rolling boil and hold for 1 minute.
3. Remove from heat.
4. Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
5. Let cool until set.



Marinated Cucumbers

Marinated Cucumbers

Ingredients:

Cucumbers
Onions and Tomatoes Optional
Vinegar
Sugar (stevia substitute)
Salt
Pepper
 
Prep:
I use about ¼ cup of vinegar and ¼ cup of stevia per cucumber and add salt and pepper to taste.
 
-In a bowl whisk together the vinegar, stevia, salt, and pepper.
-Slice the veggies then add them to the bowl and stir well to coat.
-Allow to rest in fridge overnight if you can to let them marinate.

Squash Chips

Squash Chips

 

Ingredients:
Squash
Olive oil
Salt & pepper or seasoning salt

 

Prep:
-preheat oven to 400F
-Cut the squash crosswise in thin slices.
-lightly oil the baking pan. Arrange slices side by side.
-Drizzle some oil on top of each slice
-Lightly salt and pepper to taste (seasoning salt can be substituted)
-Bake for 15-25 minutes (I like mine more on the crispy/burnt side)

Eggplant/Tomato Stack

Eggplant/Tomato Stacks

 

Ingredients:
1  eggplant
1 large tomatoes, to match the diameter of the eggplant
Cheese of your choice (parmesan, feta, mozerella)
½ extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste

Prep:
-Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and pepper.
-Cut the tomatoes crosswise to 1/4” thick rounds.
-Lightly oil the baking pan. Arrange eggplant rounds side by side. Top each with tomato rings and sprinkle with cheese.
-Add another layer of eggplant, tomato rounds and top with more cheese.
-Preheat the oven to 400F
-Drizzle some olive oil on top of each stack and bake for 15 minutes.