Recipe - Buffalo Ranch Chicken Wraps

Since the move...and well me no longer working...we have been eating at home A LOT more.  One of our favorite places back in Virginia to eat at was Buffalo Wild Wings.  I ALWAYS ordered the buffalo ranch chicken wrap.  Tonight I set out to recreate it...and it turned out fabulous.  Being the great bad recipe blogger I am... the only great photo I have is over the final product... but I swear it's easy and tasty.  I sort of winged it... as I do with most things I make for dinner.

*This made 8 wrap halves.  My husband and I each ate 2 halves, plus we have leftovers for tomorrow's lunches*

Ingredients -

3- boneless skinless chicken breasts
4- large wraps - any flavor
1- cup shredded cheddar cheese
1- bunch of romaine lettuce
1- small bottle of ranch dressing
1/2 - bottle of buffalo wing sauce

You could also add diced celery or tomatoes to your wrap if you like those things...we don't.

Directions -

1. Cut up the chicken into bit sized pieces. Cook over medium high heat in a skillet until cooked all the way through.  {I sprayed my pan with Pam cooking spray before hand).

2. While you chicken is cooking, chop up one bunch of romaine lettuce.  Heat your tortillas for 30 seconds in the microwave.

3. When the chicken is done, leave it in the pan, and coat it with the sauce.  I used about 1/2 a bottle...but you can use as much or as little as you would like.

4. Divide the chicken into the 4 tortillas, top with the lettuce, cheese, and ranch dressing to taste.

5. Roll like a burrito... if you aren't sure how to do that, check out this little handy how to.

6. Cut each wrap in 1/2 and serve.

These were excellent.  They tasted just like my favorite wrap at Buffalo Wild Wings.  We will definitely be having these again very soon.

I am linking up to -

Easy Dinner Recipe - Spicy Oven "Fried" Chicken

Spicy Oven "Fried" Chicken

Easy and uses just 4 ingredients...you can't beat that

{I served it with salad (not pictured), scalloped potatoes and green beans}

Ingredients-

- Boneless skinless chicken breasts - I used 4

-Plain yogurt - about a cup

-Italian flavored bread crumbs - about 2 cups

-Seasonings - I used Penzey's Black & Red *. You could use any seasoning flavor.

* We got a fabulous gift set as a wedding present from my cousin, Lisa.  It was something I never would have ordered for myself...even though we needed a more extensive spice collection...and we have sure enjoyed using it.  Everything we have tried has been fabulous.

{Order Here}

Directions-
-Preheat the oven to 350 degrees. Spray a foil lined baking sheet with Pam cooking spray.
-Fill a baggie or a shallow bowl with breadcrumbs and seasonings.  I didn't measure any of the seasonings I used.  Fill a separate bowl with the plain yogurt.

-Dip the chicken breast in the plain yogurt until it is well coated and then in the bread crumbs again until well coated.  Arrange on the baking sheet.

-Bake for 25 minutes or until chicken is crispy and cooked all of the way through.

Easy Recipes - Taco Soup & Corn Casserole

I originally planned to make these two dishes last week - but didn't.  I originally got them {here} on the Passys and Parties blog.  I tweaked them a bit and provide my version of the recipes below.

I liked the taco soup (I made it once a few years ago) although it was pretty spicy.  I originally got it as a Weight Watchers recipe.  If you use lean ground beef or turkey it is pretty low in fat and calories - if you limit your toppings.  Now the corn casserole (I have also made it before) was YUMMY...and definitely not Weight Watchers!

Taco Soup -

Ingredients -
-1 can pinto beans (drain)

-1 can kidney beans (drain)
-1 can Rotel (I used the spicy kind)
- 1 can of white corn
-1 -15 oz can diced tomatoes
-1 8 oz can of tomato sauce
-1 pkg dry Hidden Valley Ranch mix
-1 pkg taco seasoning (I used spicy)
- 1 1/2 package of lean ground beef or turkey
-1 small onion - chopped finely

*shredded cheese, black olives, green onions, sour cream, Fritos, or tortilla chips to go on top.


 Directions -
 
-Brown the meat with salt, pepper,  and chopped onions.
-Drain
-Mix dry seasonings, cooked meat, tomato sauce, Rotel, tomatoes, and the drained can of beans to the crock pot.  Stir til well blended.  Cook 4 hours on low.
 
*Serve with your choice of toppings
 
Corn Casserole-
 
Ingredients -
- 1 box of Jiffy corn muffin mix
- 1/2 stick of butter
- 2 eggs
-1 can of creamed corn
- 1/2 cup of sour cream
- 1/2 cup of sugar
 
Directions -
-Preheat the oven to 350 degrees...while it is preheating place the stick of butter in a 9x9 pan to melt in the oven.
-Pull out the pan once it is melted.
-Mix the corn muffin mix, eggs, corn, sour cream, and sugar in a mixing bowl.  Pour into butter filled pan.
-Bake 30-35 minutes until golden brown on the top and set in the center.
 
*Tastes best warm