Monday, March 15, 2010

Buffalo Chicken Wraps...

8 frozen breaded chicken strips
1/4 cup mayo with olive oil
1 tbsp hot pepper sauce
2 cups shredded lettuce
4 flour tortillas 8 inch
1 large tomato chopped
1 cup shredded cheddar cheese

Heat chicken as directed. Mix mayo and hot pepper sauce till well blended. Place lettuce down the centers of tortillas, top with chicken, tomatoes, and cheese. Drizzle with mayo mixture and roll up!

Jen's notes: We already had mayo and I didn't want to buy a new one, so I just add a smidge of olive oil to my mayo. Shredded lettuce we use romaine hearts and chop. Try using different flavored flour tortillas. We like whole wheat. But there is also sundried tomato and spinach! YUM!

serve with veggie sticks or sweet potato fries.

I found this recipe in my Kraft Food and Family magazine Fall 09

Juice Burgers...

4 Hamburger Patties (frozen or raw)
4 beef bullion cubes
splash of worchester sauce
onion flakes, salt, pepper, and garlic to taste

Put the hamburger patties in a skillet and pour just enough water in the pan so that the patties are about halfway submerged. Add the bullion cubes and worchester sauce. Sprinkle seasonings over patties.

Cook over medium heat till done. The longer it cooks the better, just don't let your water boil out. We usually simmer for about an hour.

Top with favorite cheese and serve on a bun.

If you want to be really wild and crazy...fry up an egg and a piece of bacon and top all that on your burger. Makes a wonderful Aussie Burger!

Rice Balls...

This is one of my all time favorite meals!

1-1 1/2 lbs lean hamburger
1 cup rice
1 egg
2 cans tomato soup
salt, pepper, and oregano to taste

Mix hamburger, egg, rice, and seasonings. Shape into balls. The larger you make them the longer they will take to cook. Pour soup over balls and bake about 1 hour at 350 degrees.

We usually make them smaller than a fist.

Serve with biscuits, loaded cheese baked potatoes, and sweet corn. YUM!!!