Crispy Chicken Wrap

http://www.melskitchencafe.com/2008/06/crispy-chicken-wraps.html

**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.
INGREDIENTS:
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas
DIRECTIONS:
Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Recipe Source: adapted from Cook’s Country

ww turkey chili

http://www.skinnytaste.com/2009/01/crock-pot-3-bean-turkey-chili-3125-pts.html

Tomato feta pasta salad

It is Ina's Tomato, Feta Pasta Salad on Food.com

 

I use  the campanelle pasta, because I like the shape, 1 small can of sliced black olives, 1 box cherry tomatoes halved and 6 drained and chopped sundried tomatoes.  I mix these with the Kraft Greek dressing.  (I usually do this part early in the day or the day before.)

 

Then later on I add a package of the crumbled feta, black pepper and more dressing if it needs it.  Just before serving I add and toss 1/2 cup chopped flatleaf parlsey and 1/2 to 3/4 cup fresh grated parmesan into the salad.

 

It is a really easy salad.  I hated the dressing when I made it from scratch and knew it wasn't worth the time or work.

Honey Glazed salmon

1 (6oz) salmon
1 tbs honey
seasoning salt
peper
lemon

squeezed fresh lemon on salmon and seasoned with some salt/pepper
coat honey on salmon and grilled

ww+ 9

Bill's Salsa

Two green peppers
two tomatoes
a bunch of green onions
1/4 of a red onion
cilantro
salt & pepper
3 Tbsp each of cider vinegar and olive oil...more if needed

YUMMY:)

Salsa Roll-ups

Ingredients

• 4 oz cream cheese softened
• 3 Tbsp. Your favorite Salsa
• 1/2 cup Mexican Style Cheese
• 1/4 tsp. chili powder
• 4 (6 inch) flour tortillas

Instructions

1. Mix philadelphia cream cheese and salsa; spread onto tortillas. Top with remaining ingredients.
2. Roll up tortillas tightly. Cut each crosswise into 5 slices

*** Recipe and picture from:
http://www.chef-in-training.com/2011/10/weight-watchers-salsa-roll-ups/

Berry Cobbler

I ate my Berry Cobbler with a 1/2 cup of No Sugar Added Blue Bell Country Vanilla ice cream.  It was so good!

. . . . . . . . . .
Berry Cobbler
Source, SRKAUTZ

Ingredients
Two 12-oz bags frozen mixed berries
1 box white cake mix (no pudding)
1 can of diet 7-up or sierra mist (clear soda)

Instructions
Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will hsve a cake like topping.

Bake 350 for 45-50 min.

You may be able to use frozen peaches instead of mixed berries.

Serves 16; 4 PointsPlus