Recipes to someday get around to making...

I am a recipe fan. I am also a fan of grocery lists for the week based on the recipes I plan to make for my family. That last part is half true. I am a fan of these lists and a fan of the imagined person making all these great recipes for my family...I am just not that person.

Ed and I were making a grocery list for the week.  This is how creative I was: Tuesday - spaghetti and meatballs, Wednesday - grilled cheese and tomato soup, Thursday - purchased cheese filled tortellini, Friday - pizza (at least we make it at home...buy the crust, poor on sauce and cheese...)

Now a good old fashioned staple is nice but this is our weekly menu every week semingly. I hate left overs so it works well for us. It's not that I hate having to store the food, it's just that I NEVER want to eat it after the day we had it.  I'll make up some reason it isn't good anymore or I just have a taste for something else.

Anyways, I would like to commit to "making" a meal for my family, a real meal, a I-didn't-have-this-when-I-was-5-years-old meal. This upcoming recipe may not suffice as a "real' meal but it is a start:

Crock Pot Buffalo Chicken Wraps

Crock Pot Buffalo Chicken Lettuce WrapsSkinnytaste.com
Servings: 6 • Size: 1/2 cup chicken + veggies • Calories: 147.7 • Fat: 0.1 g • Carb: 5.2 g • Fiber: 1.6 g • Protein: 24.9 g • Sugar: 1.7 g Sodium: 879 mg

Ingredients:

For the chicken:

• 24 oz boneless skinless chicken breast
• 1 celery stalk
• 1/2 onion, diced
• 1 clove garlic
• 16 oz fat free low sodium chicken broth
• 1/2 cup hot cayenne pepper sauce (I used Frank's)

For the wraps:

• 6 large lettuce leaves, Bibb or Iceberg
• 1 1/2 cups shredded carrots
• 2 large celery stalks, cut into 2 inch matchsticks

Directions:

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours
I could use this dressing

Low-fat Buttermilk Ranch Dressing

Gina's Weight Watcher Recipes
Servings: 13 • Size: 1/4 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 52.3 • Fat: 2.0 g • Carbs: 5.5 g • Fiber: 0.0 g • Protein: 3.4 g • Sugar: 3.7 g
Sodium: 288.8 mg

Ingredients:

• 3/4 cup fat free sour cream
• 3/4 cup fat free Greek yogurt
• 1/3 cup Hellman's light mayonnaise
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• 1 tsp salt
• freshly ground pepper
• 1-2 tbsp white balsamic vinegar
• 2 cups 1% low fat buttermilk

Directions:

In a small bowl or large measuring cup, combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.

Stir in the white balsamic vinegar; then buttermilk

Another recipe added 5/27/12

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream