Grilled Chicken & Strawberry Salad Wrap

Kevin and I love these.  A pioneer woman recipe...

• 2 whole Boneless, Skinless Chicken Breasts
• 1/2 cup Bottled Balsamic Vinaigrette
• 1 whole Package (12 Ounces) Mixed Salad Greens
• 12 whole Medium Strawberries, Hulled And Quartered
• 4 whole Green Onions Sliced (white And Light Green Parts)
• 1/4 cup Pecans, Chopped
• 4 ounces, weight Goat Cheese Crumbled
• 6 whole Large Whole Wheat Tortillas

Preparation Instructions

Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.

After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it's cool enough to handle.

Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times.

Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.

Serve wraps with chips and extra strawberries.

Spaghetti with Spinach, Garlic, and Lemon

Spaghetti with Spinach, Garlic and Lemon

Serves 4 to 6

Ingredients

1 lb angel hair or spaghetti pasta (I used penne and it worked great and was easier to eat)

6 tablespoons olive oil

8 garlic cloves, crushed or minced

zest of one lemon

juice of one lemon

10 oz bag of baby spinach

Method

In a skillet heat,  6 tablespoons olive oil over medium low heat. Add garlic and cook for 10 to 12 minutes to gently cook the garlic. Add lemon zest and lemon juice. Season with salt and pepper.

Bring a large pot of well salted water to a boil. Add pasta and cook according to package directions.  Drain pasta well and transfer to a large bowl. Immediately add spinach and garlic lemon oil and toss everything together. Mound the pasta on a large platter and serve.

Roasted Veggies

Easy roasted veggies --

Roasted Okra – Toss w/ olive oil, salt, pepper. Roast in oven at 425 for 15-25 minutes depending on how crispy you prefer. 

Roasted Carrots -- they taste like sweet potato fries! Toss with olive oil, salt & pepper.  Roast in oven at 425 for 20 minutes or so.  (Baby carrots work good great too)

Roasted Asparagus -- Toss with olive oil, salt, and pepper.  425 for about 15-20 minutes

(All were good and a different way to eat them.  Sam and Seth aren't big carrot fans (they are Scott's favorite though) and they will eat them like this.)

Easy Pizza Rolls

I can't remember the last recipe I posted on this, but this one I did last week was a keeper...easy and super kid friendly.  Not rocket science, but wanted to remember so we could make again!

Ingredients:
* Rhodes Frozen bread dough loaves
* Pizza sauce
* Mozzarella cheese
* Pizza toppings (mini pepperoni, sausage crumbles, green pepper, mushroom, etc.)

1. Thaw the bread dough (I did the quick thaw method for the oven that is listed on the back of the package)
2. When dough is thawed, roll out on on a floured surface
3.  Spread pizza sauce on the rolled dough (similar to what you would do if making cinnamon rolls)
4.  Add grated mozzarella cheese
5.  Add toppings
6.  Roll up cinnamon roll style
7.  Cut into 18 slices (again, like cinnamon rolls)
8.  Grease muffin pan and place individual rolls inside each muffin cup
9.  Allow the rolls to "rise" for a while in the muffin pan.
10.  Bake at 350 for about 12-15 minutes or until brown

Variation:  You could make them "breakfast-y" and do sausage and cheddar cheese inside and roll the same way.