Chicken Wraps, Strawberry Yogurt Salad, Creamy Lemon Squares

Staff Luncheon May 2011

After trying a Chicken Wrap at Red Robin, I started experimenting and came up with these delicious varieties.  I use the Mission brand Spinach and Multigrain Wraps.

Garden Fresh Chicken Wraps:

Squeeze a little lemon juice over bite-sized grilled chicken pieces.  

Layer in center of Garden Spinach tortilla: 

1/2 tsp ranch dressing, spread out

1/4 cup shredded lettuce

1/4 avocado, diced (sprinkled with Lawry's and lemon pepper to taste)

1 TBSP chopped cucumber

1 TBSP chopped tomatoes

1/4 cup chicken pieces

1/4 cup cheddar/jack finely shredded cheese

Wrap up, first folding ends, and then wrapping sides around.  Slice in half on a diagonal.

BBQ Grilled Chicken Wraps:

Combine bite-sized grilled chicken pieces with enough BBQ sauce to coat lightly.

Layer in center of Multi-Grain Tortilla:

1/2 tsp ranch dressing, spread out

1/4 cup shredded lettuce

1/4 avocado, diced (sprinkled with salt and pepper to taste)

1 TBSP chopped cucumber

1 TBSP chopped red pepper

1/4 cup BBQ chicken pieces

1/4 cup cheddar/jack finely shredded cheese

Wrap up, first folding ends, and then wrapping sides around.  Slice in half on a diagonal.

Served with Sun Chips.

Strawberry Yogurt Salad:

Chop strawberries.  Spread a container of yogurt over them and toss to coat. (Tillamook vanilla bean yogurt is my favorite, but strawberry is also delicious.)

I've always loved lemon bars.  These have the addition of cream cheese to cool them down a bit.  Yum!

Creamy Lemon Squares

22 nilla wafers, finely crushed

1/2 cup flour

1/4 cup packed brown sugar

1/4 cup cold margarine

1 pkg. (8oz) cream cheese, softened

1 cup sugar

2 eggs

2 T flour

1 tsp lemon zest

1/4 cup fresh lemon juice

1/4 tsp baking powder

2 tsp powdered sugar

Heat oven to 350.  Line 8-inch square pan with foil.  Mix wafer crumbs, 1/2 cup flour and brown sugar in bowl.  Cut in margarine until like coarse crumbs.  Press into bottom of prepared pan.  Bake 5 minutes. 

Beat cream cheese and sugar.  Add eggs and flour.  Mix well.  Blend in zest, juice and baking powder.  Pour over crust. 

Bake 25 minutes or until center is set (jello-ish).  Cool.  Refrigerate 2 hours.  Sprinkle with powdered sugar.  Garnish with extra zest if desired.  Lift foil out of pan before cutting. 

Brunch Casserole and Brown Sugar Oatmeal Pancakes

This is quick to put together, easy and yummy.

Brunch Casserole

1 lb. roll sausage (I use the reduced fat variety)

1 roll refrigerated crescent rolls

2 cups shredded mozzarella cheese 
   (tonight I used an Italian blend of mozzarella and parmesan)

4 eggs, beaten

3/4 c. milk

1/4 tsp. salt

1/8 tsp. pepper

Crumble sausage in a medium skillet; cook over medium heat until browned, stirring occasionally.  Drain well. Spray 9x13 baking dish with PAM and line with crescent rolls, firmly pressing perforations to seal.  Sprinkle with sausage and cheese.  

Combine remaining ingredients in a separate bowl.  Beat well.  (I blend mine in the magic bullet.) Pour evenly over sausage.  Bake at 425 for 15 minutes or until middle is set.  Let stand 5 minutes; cut into squares and serve immediately.  6-8 servings

Served with Brown Sugar Oatmeal Pancakes and Orange Julius Drink.

Pear-Lime Jello 'Salad'

For Mother's Day, Andy made an amazing meal of grilled tenderloin steaks, roasted red potatoes, chopped veggie salad, and pear-lime jello 'salad'.  I put the 'salad' in quotes, because it's not really one of those healthy salads. . . more like a dessert, but delightful!  I can't imagine how someone came up with it, because it is really an odd conglomeration of ingredients, but it tastes great--my family devoured it.

Pear-Lime Jello 'Salad'
1 pkg lime jello (small)
1 can pears (15 oz)
4 oz cream cheese (I use Neufchatel)
8 oz cool whip

Drain juice from pears and add water to make 1 cup.  Boil water/juice and add jello, stirring until dissolved.  Set aside in fridge until slightly thickened.

Blend pears, cream cheese, and jello.  Fold in cool whip.  Spread in square pan (8x8 or 9x9) and chill until firm.

Flavorful Steak Marinade

This is one of our favorite ways to cook steak.

Flavorful Steak Marinade

1/4 cup soy sauce
1/4 cup olive oil
2 cloves garlic, minced
2 TBSP water
ground black pepper to taste

Combine all ingredients with steaks in resealable plastic bag and marinate for several hours.  Grill to desired doneness.

Served with: steamed broccoli, garlic mashed potatoes, bread, and Chocolate Majesty.