Crunchwrap Supreme

My favorite item at TacoBell is their Crunchwrap Supreme and this homemade version turned out awesome! It was such a quick recipe and I had a blast making them; something about wrapping the tostada up with another tortilla was fun and easier than expected.  Hope you like them too!

Crunchwrap Supreme

Ingredients:

• Large (burrito-style) flour tortillas
• Tostada shells 
• Ground beef
• Sour Cream
• Queso (nacho cheese)
• Shredded cheddar cheese
• Shredded lettuce
• Taco seasoning
• Diced tomatoes

Directions:

1. Brown beef in a skillet, then add taco seasoning (according to package directions). Set aside.
2. Microwave the flour tortillas, one at a time, for about 10-15 seconds (this makes wrapping easier). 
3. Lay out the flour tortilla, spoon some queso into the center of the tortilla (about the size of the tostada), top with seasoned beef. Place tostada on top of the queso/beef.
4. Top tostada with sour cream, shredded cheese, lettuce, and diced tomatoes.
5. Starting with the bottom of the tortilla, fold the edge up to the center. Continue to do so in a clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. 
6. Spray a frying pan with cooking spray. Place Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Enjoy!

Source: Adapted from Culinary Couture.

Chicken & Wild Rice Soup

So I really need to get a good camera so that my pictures actually make the food look good, not to mention more professional. My iPhone camera will have to do for now. Plus I probably should learn how to present my food better too; all in due time I hope. Anyway, this soup is one of my favorites, I crave it often! I got this recipe from my best friend Katie, who I believe got it from her sister, so thanks Sarah!  

Chicken & Wild Rice Soup

Ingredients:

• 2 cans Cream of Chicken soup
• 2 cans Chicken Broth
• 1/2-3/4 can water
• 1 box Rice-a-Roni Long Grain & Wild Rice, cooked
• 1 packet dry Chicken Noodle Soup mix
• Shredded chicken (amount is to your liking--I used about 2-3 chicken breasts)

Directions:

1. Once rice and chicken is cooked (and shredded), combine all ingredients in a pot on the stove and heat until warm throughout. 

Easy as that!

Poppy Seed Chicken

OK, so this is an absolute favorite in the Wright home! We love this and everyone else who has tried it has loved it too! We have it often because of how good it is.  What can I say, The Girl Who Ate Everything is the best. I basically get all my recipes from her, ha ha. Hope you like it as much as we do! 

By the way, sorry for the lack of a final picture, we couldn't wait to eat it:)

Poppy Seed Chicken

*Pictures shown above is half the recipe below.

Ingredients:

• 4-5 chicken breasts, cooked and shredded
• 1 C sour cream
• 2 (14.5 oz) cans cream of chicken soup
• 2 C crushed Ritz crackers (about 1 1/2 rolls of crackers)
• 1/2 C melted butter
• 1 Tbsp poppy seeds

Directions:

1. Preheat oven to 350 degrees.
2. Boil raw chicken breasts with salt and pepper until done. Shred chicken with fork or in food processor with spade blade. Place shredded chicken in a 9x13 casserole dish.
3. Stir together the chicken soup and sour cream. Pour over the chicken.
4. In a separate bowl, stir together the crushed crackers, poppy seeds, and melted butter. Sprinkle over the chicken and sauce. 
5. Bake for 30 minutes, until the top of the casserole is browned and the sauce is bubbly. Serve over rice. 

Source: Adapted from The Girl Who Ate Everything.

Spaghetti Squash

Spaghetti Squash is a great alternative to regular spaghetti when trying to eat healthier or when you just want to add more veggies to you diet. It amazes me how squash turns into little spaghetti noddles. This healthy meal is super easy and requires minimal effort. 

Spaghetti Squash

Ingredients:

• Spaghetti Squash
• Spaghetti Sauce

Directions:

1. Preheat oven to 375 degrees. Cut squash lengthwise and scrap out seeds. Peirce with fork and season with salt, pepper, and Italian seasonings. 
2. Cover with foil and bake for 1 to 1 1/2 hours cut side up. You don't want it to be crunchy or soggy when you scrape it out. Once cooked, let cool for a few minutes then scrape out the squash with a fork.
3. Heat spaghetti sauce and serve or squash noodles. 

Source: Adapted from The Girl Who Ate Everything. 

Grandma Noodles

So this dish may seem a little different but it is comfort food! My grandma was the one who started this recipe and she would make homemade noodles and all. She would make this every General Conference and we absolutely loved it, its a tradition that is still kept today. Andrew likes to think of it as chicken noodle soup with mashed potatoes instead of potato chunks. 

Grandma Noodles

Ingredients:

• 8-10 oz egg noodles
• 3 cans chicken broth
• 2 chicken bouillon cubes
• 4-5 potatoes
• 2 chicken breasts, shredded

Directions:

1. Boil chicken breasts, until cooked all the way through. Shred with fork or in food processor with spade blade. 
2. Meanwhile peel and boil potatoes. Once tender, drain and return to pot. Add butter and milk to potatoes and mash. Set aside. 
3. Add bouillon cubes to chicken broth and heat in pot. Add egg noddles to broth and cook till soft. Add in shredded chicken.
4. Scoop potatoes in bowl and add noodles and broth over potatoes. Enjoy!

Cauliflower Pizza

I LOVE PIZZA! I cant say it enough, it is just sooo good! I have been trying to be healthier in my diet though and pizza usually doesn't fit the description as "healthy". So the other night I thought I would try to mix things up a bit and try a cauliflower pizza crust since I loved the cauliflower Alfredo sauce the other week! It turned out great; this is definitely a good gluten free version of pizza and it is pretty simple. I will admit that if you can have the real stuff then it is better but for a healthier alternative this ain't bad either:)

Riced Cauliflower

Cauliflower Pizza

Ingredients:

• 2 C riced cauliflower
• 1 C shredded mozzarella cheese
• 1 C grated Parmesan cheese
•  2 eggs
• 2 tsp Italian seasoing
• 1 tsp crushed garlic
• 1 tsp salt
• pizza sauce & toppings of your choice

Directions:

1. To rice cauliflower, cut florets into chunks and place in food processor until you see rice-like bits. Make sure you don't over process, you don't want it mushy. *One large head of cauliflower makes about 3 cups.*
2. Microwave the riced cauliflower in bowl for about 5 mins (don't need to add water).
3. Preheat oven to 450 degrees. Spray cookie sheet with non-stick spray.
4. In a medium bowl, combine riced, cooked cauliflower, eggs, and cheese. Then add Italian seasonings, crushed garlic and salt. Once mixed well, then place mixture on cookie sheet and pat out a round pizza crust. 
5. Bake @ 450 degrees for 15 mins. It's ok if it looks dark on the edges, it wont taste burnt.
6. Add sauce, cheese, and toppings to your pizza. Place pizza under broiler until cheese is melted.

Fettuccine w/ Creamy Cauliflower Alfredo Sauce

This cauliflower sauce is A-M-A-Z-I-N-G!!! Can you imagine a healthy version of Alfredo sauce? I couldn't either until I tried this and it was delicious! If you think I am being a little over dramatic on how good it is then go to the blog where I got the recipe from, Pinch of Yum, she will tell you how awesome the sauce is. The main ingredient is a vegetable, so you cant feel bad eating a lot of it:). This sauce will be common in my house from now. You gotta try it! I cant wait to eat it again!

Saute garlic in butter on low for a few minutes until soft and fragrant. 

Meanwhile, boil cauliflower in vegetable broth/water until tender. 

Combine butter, garlic, cauliflower, some broth, salt, pepper, and milk in blender. Blend till smooth. Return back to saucepan. Stir in a little olive oil and Enjoy!

Served over Fettuccine!

Fettuccine w/ Creamy Cauliflower Alfredo Sauce

*recipe makes 5 Cups

**I halved the recipe since there was only two of us

Ingredients:

• 8 garlic cloves, minced
• 2 Tbsp butter
• 5-6 C cauliflower
• 6-7 C vegetable broth or water (I did half broth and half water)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 C milk
• olive oil-Optional
• Parmesan cheese-Optional

Directions:

1. Saute garlic in butter in large nonstick skillet over LOW heat. Cook for several minutes or until garlic is soft and fragrant. Do not let it brown. Remove from heat and set aside.
2. Bring vegetable broth/water to boil in a large pot. Add cauliflower and cook for 8-10 minutes or until tender. Do not drain.
3. Using a slotted spoon, transfer cauliflower pieces to blender. Add 1 C vegetable broth/water (cooking liquid), sauteed garlic/butter, salt, pepper, and milk. Blend until sauce is very smooth, adding more broth or milk if originally too thick. Blend in patches if needed depending on size of blender. Return sauce back to skillet, stir in a little olive oil and Parmesan cheese if desired. Serve hot over noodles! 

If sauce starts to look dry, add a few drops of oil, water, or milk.

Adapted from Pinch of Yum.

Parmesan Caesar Chicken

Here is another 5 ingredient recipe! And it doesn't take a lot of prep work, which I love. If you like Ritz chicken this is the same concept, this The Girl Who Ate Everything recipe just gives you another chance to do something with that chicken in your freezer. I really liked it! 

Put Parmesan cheese & crushed croutons mixed together in one bowl. Combine Italian dressing and Caesar dressing in another bowl.

Take chicken and and dunk it in the dressing mixture then roll it in the crumb mixture. 

Bake for 30-40 minutes. 

Parmesan Caesar Chicken

Ingredients:

• 6-8 boneless skinless chicken breasts
• 1/2 cup creamy Caesar dressing (I used Gardini's)
• 1/2 cup zesty Italian dressing (the actual dressing, not the mix. Like Kraft's Zesty Italian)
• 1 cup shredded Parmesan cheese
• 1 cup garlic crouton crumbs

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor or blender crush croutons until fine crumbs.
3. In a shallow bowl combine the Caesar and Italian dressings. Set aside.
4. In another shallow bowl, combine the Parmesan cheese and crouton crumbs. You can use grated Parmesan if you don't have shredded.
5. Take each chicken breast and dredge it in the dressing mixture and then roll it in the crumb mixture. Place on a greased cookie sheet and bake for 30-40 minutes or until juices run clear and chicken is done.

Benihana Stir-Fry

My family loves Benihana's! It is our absolute favorite restaurant, just thinking about it makes my mouth water. If you are signed up with Benihana then you get a $30 gift certificate to spend on a meal during your birthday month. So Andrew and I went just the other day since I had to use my birthday gift certificate and man was it good! Sometimes my family will make homemade Benihana and just buy the salad dressing and ginger sauce (we love this stuff!!! can be an acquired taste though) from the restaurant and bring it home; much cheaper this way! So this is what Andrew and I did, we ate at Benihana and then got the sauces to go so we could make it the next night too.

*There are no measurements here because you cook as much as you would like*

Cook onions, chicken, & steak tips in olive oil and soy sauce until no longer pink.

In another pan with olive oil & soy sauce, cook squash & zucchini.

I cooked my mushrooms in another pan (with butter) since Andrew doesn't like them.

Before serving add vegetables to chicken & steak. Serve over rice.

Benihana Stir-Fry

Ingredients:

• Cooked white rice
• Chicken, cubed
• Steak Tips
• Zucchini
• Yellow Squash
• Onions
• Mushrooms
• Benihana Ginger Sauce

Directions:

1. In a pan cook chicken, steak, and onions in olive oil and soy sauce. Cook until no longer pink.
2. In a separate saucepan cook zucchini, squash, and mushrooms in olive oil, soy sauce, & a little bit of butter. 
3. Once everything is cooked, combine into one pan and serve it over cooked rice. Top it off with ginger sauce.

**We served ours with a side salad using Benihana salad dressing. They sell their sauces ~$4/pint.

White Chicken Enchiladas

Ok, so if you are anything like me then you struggle to find a yummy, doable enchilada recipe. I swear all the recipes out there don't taste that great, are too spicy (for my weak taste buds), or way too difficult and time consuming. Well Joyful Momma's Kitchen helped me out (again) and helped me deliver a fast, good-tastin', chicken enchilada! And most of you are probably with the times and have already found this deliciousness on Pintrest but if not here ya go...

In pan, melt butter, stir in flour and cook for 1 minute.

Add broth and whisk until smooth

Heat over medium heat until thick and bubbly.

Stir in sour cream and chilies. Do not let boil.

Meanwhile, combine shredded chicken and cheese. Roll mixture into tortillas.

Pour sauce over enchiladas and top with remaining cheese.

Bake @ 350 degrees for 22 minutes, then broil for 3 minutes.

                           


White Chicken Enchiladas

Ingredients:

• 8-10 soft tortillas
• 2 C cooked, shredded chicken
• 2 C shredded Monterey Jack cheese
• 3 Tbsp butter
• 3 Tbsp flour
• 2 C chicken broth (~1 Can)
• 1 C sour cream
• 1 (4 oz) can diced green chilies

Directions:

1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Mix chicken and 1 C cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not let boil.
5. Pour sauce over enchiladas and top with remaining cheese.
6. Bake for 22 minutes and then broil for 3 minutes to brown the cheese. 

Ritz Ranch Chicken

This Ritz Ranch chicken is the definition of easy! Four ingredients and that is all, can you believe it? I served our chicken with the Easy Cheesy Zucchini Bake, great combo!

Put melted butter and crushed Ritz crackers mixed with Hidden Valley Ranch seasoning mix in separate bowls.

Dip thawed chicken (I used tenderloins) in butter then coat it with Ritz ranch mixture. Place in greased baking dish. Cook for 30 minutes @ 350 degrees.

That's it! So yummy!

Ritz Ranch Chicken

Ingredients (use as much as needed depending on how much chicken you want):

• Butter
• Chicken, thawed
• Ritz Crackers
• Hidden Valley Ranch Seasoning packet

Directions:

1. Grease baking dish and preheat oven to 350 degrees.
2. Place melted butter in one bowl and crushed Ritz crackers and ranch seasoning in another bowl combined.
3. Dip chicken into butter then coat it with Ritz ranch mixture. Place in baking dish.
4. Bake for 30 minutes.

Spaghetti Casserole

Another Joyful Mommas Kitchen success! Spaghetti is my go-to-meal and that isn't the case for Andrew but even he was loving this spaghetti dish. This is also a freezer meal and is easy to double in size. You really can't go wrong...

Boil spaghetti noodles according to package directions. Drain and drizzle with olive oil to keep from sticking together.

 Brown beef with onion. Drain.

Return meat to pan and stir in marinara sauce. 

Meanwhile, mix cream cheese, cottage cheese, and sour cream together.

Grease baking dish and layer half the noodles.

Top noodles with 2/3 C Parmesan cheese.

Followed w/ layer of cream cheese mixture.

                                           

Top with remaining noodles.

 Then layer meat sauce on top. Bake for 30 mins, sprinkle 2 C cheese on top then cook for another 15 mins.

Spaghetti Casserole

Ingredients:

• 16 oz spaghetti noddles
• 2 lb jar marinara sauce
• 1 lb ground beef
• 1/2 C chopped onion
• 8 oz cream cheese, softened
• 1/4 C sour cream
• 1 C cottage cheese
• 2/3 C Parmesan cheese
• 2 C shredded cheese (I used cheddar)

Directions:

1. Preheat oven to 350 degrees. Grease 9x13 pan.
2. Boil noodles according to package, drain, then stir with a little olive oil to prevent noodles from sticking together.
3. In a stand mixer combine cream cheese, cottage cheese, & sour cream. Set aside.
4. Brown ground beef and onion until no longer pink. Drain. Add in jar of marinara sauce and stir until combined.
5. Begin by layering half of the noodles in the bottom of your pan.
6. Top with Parmesan cheese.
7. Layer on cream cheese mixture.
8. Top with remaining noodles.
9. Spread marinara sauce with beef over top.
10. Bake for 30 minutes then sprinkle 2 C cheese and return to oven for another 15 minutes.

**If freezing double wrap in foil, thaw overnight, and top with 2 C cheese the last 15 minutes as directed. 

Garlic Cheese Bread

My ultimate favorite food is Pizza, seems silly but I love it! So any recipe that has to do with pizza or anything like it I am in heaven. So a big thanks goes out to Lauren's Latest for introducing this garlic cheese bread and bringing a little more happiness into my life. 

 

Cut into breadsticks

Garlic Cheese Bread

Ingredients:

for pizza dough-makes 2-12 in pizza crusts

• 1 C warm water
• 2 1/4 tsp active dry yeast
• 1 tbsp honey (or sugar)
• 2 tsp salt
• 2 tbsp olive oil
• ~3 C flour

for garlic cheese bread-

• 1/2 recipe of pizza dough from above
• 2 tbsp softened butter
• 2 garlic cloves, minced
• 1/4 C grated Parmesan cheese
• 1/4 lb grated mozzarella cheese (I just eye-balled it)

Directions:

for pizza dough-

1. In a mixer bowl, stir yeast and honey into warm water. Sit for about 5 minutes or until bubbles form and mixture foams. 
2. Then pour in salt, oil, and half the flour mixture and begin mixing. Once flour is incorporated, start adding flour bit by bit until you get the pizza dough to a consistency you like (slightly tacky but doesn't stick to your hands).
3. Knead on high for 6 minutes (do not stop it early). Once done, dough should be smooth and easy to work with and the bowl should be clean. 
4. Lightly grease the bowl and dough and cover with plastic wrap. Let rise for 1-2 hrs until doubled in size. 

for the garlic cheese bread-

1. Preheat oven to 500 degrees (I didn't cook mine quite as high) with pizza stone inside (upside down cookie sheet works too).
2. Mix butter & garlic in a small bowl.
3. Spread pizza dough out into a 12-in circle on parchment paper (easier for transferring dough to pizza stone).
4. Spread butter and garlic mixture over dough and top with Parmesan and Mozzarella cheeses. 
5. Bake for 9-10 mins or until cheese is melted and begins to brown.