Grilled Barbecue Chicken Wraps

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These wraps were a part of last week’s meal plan & I’m finally getting around to getting the recipe up.  I’ve made these wraps for Caleb & I a few times since we’ve been married, but somehow they got forgotten last grilling season.  I’m so thankful they came to mind again this year & we were able to enjoy them alongside some yummy sweet corn!

If you love grilling season as much as I do, give these a try!  It’s a nice shake up from the hamburger norm & super tasty as well!

Grilled Barbecue Chicken Wraps

1 lb chicken breasts or thighs

1/2 c. barbecue sauce, divided

4 large tortillas

1 c. shredded cheese

1 tomato, chopped

1 sweet pepper, sliced (optional)

Preheat grill to medium heat.  Using a basting brush, brush chicken with a few tablespoons of barbecue sauce {be sure to pour barbecue sauce into a separate bowl so you don’t contaminate the remaining sauce with the raw chicken}.

Grill chicken until cooked through, approximately 6-8 minutes on each side.  Remove from grill & slice.

Spread remaining barbecue sauce onto tortillas.  Top with sliced chicken, cheese, tomatoes & peppers.

Roll tortillas into wraps, burrito style.  Place onto grill, seam sides down.  Grill about 5 minutes, turn & grill another 3-4 minutes.

Enjoy!!

Recipe adapted from Kraft Foods

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Chicken Pasta Alfredo

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There’s something about noodles with a creamy white sauce that’s just, um….yummy!  Pasta is one of my favorite comfort foods & this recipe nice & easy, which makes me love it even more.

Make a little salad & maybe add in a little garlic bread & you’ll have one happy family!

Chicken Pasta Alfredo

8 oz cream cheese

1 c. whole milk

4 tbsp butter

1 c. grated parmesan

16 oz whole wheat pasta (farfalle, fettuccine, fusilli – pick your favorite)

2 c. chopped cooked chicken

2 c. frozen peas, thawed

2-3 tsp Italian seasonings

1 c. seasoned breadcrumbs (check out this recipe for how I make my own, add 1 tsp Italian seasonings to season your homemade breadcrumbs)

1/2 c. grated parmesan

3 tbsp butter, melted

Preheat oven to 400°.  Butter a 9×13 baking dish (or equivalent sized casserole dish).

Combine cream cheese, milk, 4 tbsp butter & 1 c. parmesan in a medium saucepan over low-medium heat.  Mix until all the ingredients are melted & combined.  Remove from heat & set aside.

Cook the pasta according to the package instructions, making sure to not overcook.  Drain & return to pan.  Mix in the prepared sauce, chicken, peas & Italian seasonings.

In a separate bowl, mix together breadcrumbs, parmesan & melted butter.

Pour pasta mixture into prepared dish & sprinkle breadcrumb mixture on top.  Bake uncovered for 25 minutes, or until the topping is a nice golden brown.

Enjoy!


Cheesy Chicken & Broccoli Supreme

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Is there anyone out there other than me that wonders if they’ll ever be able to make all of the different recipes they want to try before the end of their life?  Just me?  Ok, just thought I’d ask:).

This is one out of a couple hundred recipes I have pinned on Pinterest {any other pinterest-addicts out there?  I’m thinking about starting a support group.}  I completely agree with Jonna (who’s recipe I adapted here), you could definitely make this a little easier by using canned, cream of something soup to replace the homemade sauce, but you’d really miss out on the deliciousness of the casserole then.  And, canned, cream of something soups just don’t fit into my “real food” lifestyle {don’t be fooled, I still cheat now & then:)}.  Besides, making the sauce from scratch is really not difficult at all, you’ll see.

I made a couple other modifications to her recipe such as subbing out the crackers for some homemade bread crumbs & I also used frozen broccoli just because I always have that on hand, but you could definitely use fresh broccoli too.

Check it out…

Cheesy Chicken Broccoli Supreme

Start by steaming 8 cups of frozen broccoli (or 1 lb of fresh) until fork tender…

In a medium saucepan or skillet over medium heat, melt 1/3 c. of butter…

Add 1/4 c. arrowroot powder (or cornstarch) that has been mixed with 1/2 c. cold water, 1/3 c. chicken broth, 1/4 tsp sea salt, 1/4 tsp pepper & 2 c. milk…

Whisk together & continue stirring until the sauce has thickened…

Turn heat to low, stir in 1 1/2 c. of shredded cheddar…

Stir until the cheese is melted, then remove from heat.

In a buttered 9×13 baking dish, layer the cooked broccoli…

Top with 3 c. cooked chicken breast (or thigh) chunks…

Pour the sauce over the top…

{Note- I did find that this casserole was extra saucy. So, if you wanted to increase the amount of broccoli &/or chicken that you put in you totally could.  Or, if you like saucy casseroles, you’re going to love this one as is!}

Top that all off with another 1 1/2 c. shredded cheddar…

Now, in the same pan you made the sauce in {there’s no need to make more dishes for yourself!}, melt 1/2 c. butter & add 3 c. of bread crumbs {check out this recipe where I show how I make my own!} & 1 tbsp of poppy seeds {if you have an aversion to poppy seeds or a drug test coming up tomorrow, you can totally leave these out}…

Mix well…

Sprinkle your crumbly mixture over the top of the cheddar cheese…

Place in a 350° F oven for 30 minutes, until it turns into bubbly goodness. Mmmmmm.

Enjoy!

Here’s the condensed {non-picturesque} version…

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8 c. frozen broccoli (or 1 lb fresh), broken into pieces

3 c. cooked boneless, skinless chicken breasts or thighs, cut into chunks

1 1/2 c. shredded cheddar

3 c. bread crumbs {check out this recipe where I show how I make my own!}

1/2 c. butter

1 tbsp poppy seeds

For the sauce:

1/3 c. butter

1/4 c. arrowroot powder (or cornstarch) dissolved in 1/2 c. cold water

1/3 c. chicken broth

1/4 tsp sea salt

1/4 tsp pepper

2 c. milk

1 1/2 c. shredded cheddar

Preheat oven to 350° F & butter a 9×13 baking dish.  Steam broccoli until fork tender.  In a medium saucepan or skillet over medium heat, melt 1/3 c. of butter.  Add arrowroot powder (or cornstarch)/water mixture, chicken broth, sea salt, pepper & milk.  Whisk together & continue stirring until the sauce has thickened.  Turn heat to low, stir in 1 1/2 c. of shredded cheddar.  Stir until the cheese is melted, then remove from heat.

In the prepared baking dish, layer the cooked broccoli & then chicken chunks, top with the sauce you just made.  Top with another 1 1/2 c. shredded cheddar.  In the same pan you made the sauce in, melt 1/2 c. butter & add bread crumbs & poppy seeds, mix well. Sprinkle over the top of the cheddar cheese.  Place in a 350° F oven for 30 minutes, until it turns into bubbly goodness.

Serve & enjoy!

Source: adapted from Just Get Off Your Butt and Bake