Wednesday, June 10, 2015

Mediterranean Chicken Wraps


These wraps are amazing! Plus, they take just a tiny bit of preparation time. We made these last week and are already thawing chicken to make them again.  This recipe was found on the inner lid of the Sabra brand humus container. =)

Ingredients: 
3 thawed boneless chicken breast 
Half a bottle of Italian dressing
lettuce (I use pre-washed spring mix)
humus (We like Sabra brand roasted garlic. Wal-Mart has it next to the take and bake pizzas.)
8-ish flour tortillas
optional: fresh cilantro, sliced tomato


Directions:
Marinade the chicken and Italian dressing, overnight if possible.
Grill the chicken breast and cut into slices. 
Just like you would with a taco, put a layer of humus on your warmed tortilla. Lay on the lettuce, cilantro, chicken, etc. and roll it all up.
Enjoy!
These really are soooo yummy... and pretty healthy too!

Wednesday, June 3, 2015

JOY TO THE WORLD Cookies


These cookies are amazing! They're from ourbestbites.com. They remind me of Almond Joys, but in even better cookie form, which is why I keep singing "Almond JOY TO THE WORLD" every time I eat one and then another... which has happened five times sofar... 

Enjoy! 


Coconut Chocolate Oatmeal Cookies
Recipe by Our Best Bites
Ingredients
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (if using table salt, use closer to 1/4 teaspoon)
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
1/2 cup coconut oil, melted
1/2 cup Quaker 3-Minute Steel Cut Oats
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut flakes
3/4 cup dark or semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees.  Combine flour, baking soda and salt in a bowl and set aside.  In a mixing bowl, combine brown and white sugars, egg, vanilla, extracts, and coconut oil.  Mix until well blended and add in flour mixture.  When well combined, add in oats, coconut, and chocolate chips and mix until combined.  Use a cookie scoop to portion dough into balls and place baking sheets.  Bake for 9-11 minutes or until edges are set and centers still appear soft.  Remove from oven and let sit for 2-3 minutes before transferring cookies to a cooling rack.  Yields: 2 dozen.