BBQ Chicken Spinach Wraps

These are super fast and super yummy!

Spinach Wraps
8 servings

Ingredients for shopping:

8 Spinach wraps (can use any flavor, but I think the spinach tastes the best)

Sweet Baby Rays BBQ sauce or your favorite BBQ sauce

Ranch Dressing

3 Chicken Breast (You can get about three servings per chicken breast.)

1/2 c Shredded Cheese (1-2 Tbsp per wrap)

1/2 c Corn (frozen or canned)

1/2 c Black beans Drained and Rinsed

2-3 Fresh tomatoes, diced

Shredded Lettuce or Spinach

Directions: 

Marinate chicken in BBQ sauce and then grill. You can cut the chicken into strips or cube it. If cubed, you can use about 1/4 cup of chicken per wrap. Let cool and serve cold. (At this point you can freeze the chicken for future fast serve Spinach wraps.

Take your spinach wrap  and spread

 1-2 tbsp. BBQ Sauce

 1-2 tbsp. Ranch dressing

Then place your chicken and sprinkle with shredded cheese, 2 T of corn,  2 T of black beans, and a spoonful of chopped tomatoes. 

You can then fill with shredded lettuce or spinach. 

Wrap it up and devour!!        

Olive Garden Chicken and Gnocchi Soup

I got this recipe from www.copykat.com  
It is so good--A must try!
Yield: 8 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounces can of chicken broth
1/2 cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses i optional
1 pound potato gnocchi you can buy this in the gourmet section of many supermarkets

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
Comments about this recipe: You can add more chicken if you like. While you could use leftover cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower in calories, you can use milk instead of half and half. Half and Half does taste better though, and it also reheats better than milk does.

Hawiian Chicken Sandwiches

4 slices canned pineapple (save 2 Tbsp of juice)
1 1/2 Tbsp soy sauce
1 1/2 Tbsp honey
1 Tbsp molasses
1 1/2 tsp lemon juice
1/2 Dijon mustard
1 clove garlic, minced
2 tsp minced freah ginger or 1/2 tsp ground ginger
1 1/2 Tbsp vegtatable oil
4 boneless skinless chicken breasts, sliced horizontally into roll-sized pieces, rinsed and patted dry with paper towels
Salt to taste
4 rolls or buns, halved and toasted or grilled if desired
Lettuce leaves

Lay the pinapple slices onto a paper towel and blot dry and set aside. In a small bowl, blend the reserved pineapple juice, soy sauce, honey, molasses, lemon juice, mustard, garlic, and ginger. Set a large non-stick skillet over med-high heat. When it is hot, add the oil. Add the chicken breasts and salt lightly. Fry the breasts about 4-5 minutes per side, turning once, until just done. Add the sauce to the pan and fry another minute or so, spooning the sauce over the chicken and turning to coat both sides. Remove the chicken to a plate and immediately add the pineapple slices to the skillet. Cook about 30 seconds on each side to glaze the pineapple and remove the pan from heat. Assemble to sandwiches by placing lettuce down first, then top with chicken and a slice of pineapple. Spoon a bit of sauce from the pan over each pineapple slice and serve. Makes 4 sandwiches.

Sweet and Sour Chicken

By Young Louie

Sweet and Sour Sauce: (this doesn't look like much sauce, but it's enough-trust me!)
1/4 c. water
1/4 c. brown sugar
2 Tbsp. vinegar
2 Tbsp corn starch with water
Boil the first three ingredients. Add corn starch to the mixture, boil 1 min and cool. 


Sweet and Sour Chicken:

Marinade:(20-30 minutes)
2 chicken breasts sliced or cut into 2" cubes
1 Tbsp corn starch
1 egg
1 tsp salt
2 tsp soy sauce



Batter:
1/2 c flour
1/2 tsp. baking powder
1/4 tsp salt
Water--only enough to make a crust as thick or thin as you like.

Swirl with finger to feel the texture. Heat oil to 350 degrees and deep fry until golden brown.

Lime Honey Chicken Enchaladas

1.5 Lbs Chicken (about 4 Large chicken breasts)
1/3-1/2 C. honey (depending on how sweet you want it.
1/4 cup lime juice
1 Tab. chili powder
1/2 tsp garlic powder

Boil chicken till done. Put in large bowl and using a hand mixer, shred your chicken (this will change your life). Add above ingredient and
1/2 c. motz cheese
1/2 c. cheddar
to chicken and fill 8-10 flour tortillas

combine
2 10 oz cans green enchilada sauce
1 c. cream

Sprinkle cheese on top and pour on enchilada sauce.

Bake for 30 min at 350 uncover for the last 10 min to brown the tops.

Top with guacamole and sour cream and serve with rice and salad greens.

Note: Chicken breasts can dry out if you want a more moist meet you can use chicken thighs (you will 8 thighs to 4 chicken breasts)
Also, I like to use some of my chicken broth as my rice water. It gives it a great flavor.

Whiti Chili

1 T Oil
2 medium onions chopped (1 c)
     Saute until onions are tender
Add:
2 cloves garlic, finely chopped
3 cups chicken broth
2 T chopped cilantro or 1/2 tsp ground coriande4r
2 T lime juice
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp salt
1 can (11 oz) whole corn drained
1 can (15-16 oz) great northern beans, drained
1 can (15-16 oz) butter beans, drained
     Heat until boiling. Reduce heat and simmer 20 minutes.
Add:
2 cups chopped cooked chicken breast (optional)
Serve with chopped avocados, tomatoes, olives, shredded cheese, green onions, tortilla chips, and sour cream for sprinkling over chili.

Sweet Chicken

Great for Tacos, Burritos, etc.

1.5 lbs chicken cut into chunks or strips
1 c. pineapple juice
¼ c. brown sugar
1 tsp. dried oregano
½ tsp. garlic powder
½ tsp salt
Lemon pepper
( ¼ tsp chili powder—optional if you like hot & spicy)

Combine all and cook chicken completely. Then add:

½ c cold water
2 T Corn starch

Bring to boil again and boil 2 minutes until think.