Author Archives for alenhart2

• lay out tortilla or wrap on a plate
• spread any mayo or mustard onto the middle of the wrap
• Add protein slices to middle of the wrap
• Add cheese slices on top of the protein
• Add Spinach on top of the cheese
• Add any onion or other optional ingredients to the wrap
• Add any optional dressing
• Roll the Tortilla or wrap up into a tight log shape
• Cut the tortilla into 1 inch chunks
• Enjoy! !

Clean up

• Please put any left overs in a container and refrigerate
• Put any unused ingredients back in the refrigerator
• Wash any dishes used with soap and water or place in Dishwasher
• Spray and wipe counter tops clean

Shredded Chicken

• Place boneless, skinless chicken breasts (or thighs) in the bottom of a large pot
• Season with salt and pepper and taco seasoning
  
• Cover the chicken with 1 inch of water
  
• Place the pot on the stove and bring the water to a gentle boil. (usually medium high or 6/7 heat settings)
• Check for doneness.- The chicken is done when the center reaches 165 degrees F (use an instant-read meat thermometer for guaranteed safety and accuracy) THe chicken will be white all the way through. There will not be any pink.
• Once chicken cools after about 15 minutes, take two forks and shred by pulling apart gently
• Set aside or refrigerate until you are ready to use

Tostada Shells

• Preheat oven to 400 degrees F
• Line large baking sheet with parchment paper or silicone baking mat and arrange tortillas in a single layer.
  
• Spray each tortilla with cooking spray and sprinkle with salt, on both sides.
• For 6 minutes per each side, flipping once.
• turn oven off and set tortilla aside

Guacamole

• You may use store bough guacamole, or you may make fresh
• For Fresh: Chop tomato, avocado, red onion, cilantro
• mix together in a small bowl
• add pinch of salt and lime juice

Final Step of Tostadas

• take 1 crispy tortilla and top with guacamole
• add black beans
• add Shredded chicken
• top with cheese
  

• Preheat oven to 400F
• Grab a baking sheet and line it with aluminum foil and spray the sheet with cooking spray
• Separate biscuits into 4 equal pieces
• Place cheese into the center of each piece
• Wrap the dough around the cheese
• Place on baking sheet with the seam side down
• Bake for 10 minutes at 400F
• Watch them closely in the last minutes of baking to make sure they do not burn 
• While the rolls are baking grab a bowl
• In the bowl add the butter and microwave for 60 seconds or until melted
• Using a spoon combine the Italian seasoning, garlic powder, and salt with the butter and stir together
• Once rolls are done cooking apply the butter mixture using a brush to each roll
• Enjoy!!!:)

• Preheat oven to 400 degrees
• Line large baking sheet with parchment paper/foil
• Using cutting board and knife cut each biscuit into sixths
• Roll biscuit pieces into ball
• Place on baking sheet
• Put to the side
• Add 1 1/2 cup of warm water to bowl
• Add 2 tbsp of baking soda to bowl
• Stir until baking soda is dissolved
• Brush baking soda solution onto each piece of dough
• Let dough balls sit until dried (2 mins)
• Brush with about 1 tbsp melted butter
• Bake until golden 10-12 mins
• Stir 1 cup of sugar and 2 tsp of pumpkin spice in small bowl
• When pretzels are cool toss in melted butter
• Then toss in pumpkin spice mixture

• Grab a microwave safe bowl
• Combine the pasta, water, and salt in the bowl
• Place bowl in the microwave.
• Microwave for 2 minutes and stir when done. If you notice the water is forming over the side of the bowl then stir earlier if needed.
• Continue microwaving in 2 minute intervals until pasta is done. Remember to stir between intervals. This should take about 6 minutes.
• If the microwave absorbs all of the water before the pasta is done add 2 tablespoons of water to the bowl.
• Once pasta is done use oven mitts to remove bowl from the microwave.
• Stir milk and cheese into pasta.
• Microwave the bowl in 30 second intervals for about 1 to 1 and a 1/2 minutes.

Microwaving Frozen Grilled Chicken

• Place frozen grilled chicken on a plate.
• Place the plate in the mircowave.
• Microwave on high for about 1 and 1/2 minutes.
• Cut the chicken into smaller pieces and place in bowl with mac & cheese.

• Heat oven to 400°F
• Place paper baking cup in each of 12 regular-size muffin cups(optional), or grease bottoms only of muffin cups.
• Stir all ingredients except blueberries just until moistened.
• Gently stir in blueberries
• Divide batter evenly among cups.
• Bake 13 to 18 minutes or until golden brown.

• Grab a medium size bowl, cutting board, knife,two forks, tablespoon, can opener, and 1/2 measuring cup
• Open can of chicken with can opener
• Drain the can of chicken with the lid of the can
• Pour chicken into bowl
• Using forks shred the chicken
• Using the cutting board and knife cut celery into dices
• Add diced celery to bowl
• Using cutting board and knife cut hard boiled eggs into small pieces
• Add hard boiled egg to bowl
• Add 6 tablespoons mayo to bowl
• Add 1/2 cup relish to bowl
• Add as much salt and pepper as you would like
• Stir all the ingredients in the bowl
• Enjoy it by itself or can be put on bread or crackers

• Wash the strawberries and place on cutting board
• Grab a cutting board and a knife
• Cut the strawberries into slices
• Cut the pineapple into cubes
• Place the cut up pineapple and strawberries on a plate
• Grab a medium bowl
• Add 1 cup of sour cream to bowl
• Add 2 tablespoons of brown sugar to bowl
• Add 1 tablespoon of lime juice to bowl
• Mix all the ingredients in the bowl
• Take the cut up fruit and dip it in the dip
• Enjoy 🙂