Asian Chicken Wrap

INGREDIENTS
4 large tortillas
2 cups cooked white rice
2 cups cooked chicken, cubed
2 cups romaine, chopped
¼ cup carrots, sliced
½ cup cucumbers, chopped
¼ cup slivered almonds
¼ cup sesame ginger salad dressing
4 wonton wrappers
½ cup vegetable oil

DIRECTIONS
1. Slice wonton wrappers into small strips. Heat vegetable oil over medium high heat. Add wonton strips and cook about a minute or until golden brown. Remove from oil and allow to drain on paper towel.
2. In a large bowl combine chicken, romaine lettuce, carrots, cucumbers and almonds. Toss with salad dressing.
3. Arrange wraps by laying tortilla flat. Spread out about ½ cup of rice on each tortilla top with salad mixture then wonton strips. Fold up like a burrito.

Baked Ziti

1 Medium white onion diced
5 cloves garlic minced
2 - 12 oz cans tomato sauce
1 - 12 oz can diced tomatoes
1 can crushed tomatoes (I think it only comes in big size)
16 oz fresh mozzarella sliced (as pictured below)
1 bag ziti noodles
1 bag shredded mozzarella
Olive oil

Preheat oven to 350. Boil pasta as directed. In large pot sauté onions until translucent, add garlic and cook for one minute. Add canned tomatoes and simmer for 10 minutes. Drain pasta and add it to sauce. Combine well. Place a layer of pasta and sauce on bottom of deep baking dish. Layer half of fresh mozzarella over pasta. Top with second layer of pasta and cover with shredded mozzarella. Put remaining pasta on and your second half of fresh mozzarella. Bake for 20 minutes or until cheese is brown and bubbly on top.

Notes: I used two kinds of cheese because shredded mozzarella tends to get more gooey, and it was cheaper then doing it all with fresh. I also cooked up some shredded chicken in the same sauce and served it along side my husbands pasta so he had some meat too. I garnished with fresh basil but in the end picked it off because it just wasn't fancy enough for basil. This makes a shit ton of food and it freezes amazing if you put it in the freezer right before baking. Technically you can skip the middle layer of cheese but COME ON the more cheese the better RIGHT!

PRINTABLE VERSION

Black Bean Burgers

INGREDIENTS
1 16 ounce can black beans, drained and rinsed
1/4 cup onion, finely chopped
2 garlic cloves, minced
1/4 cup red bell pepper, minced
1 egg
1 teaspoon chili paste
1 teaspoon cumin
1/2 cup bread crumbs
salt
pepper

DIRECTIONS
1. In a medium bowl mash black beans with a fork. Mix in onions, garlic, red bell pepper. Season with salt, pepper, cumin and chili paste.
2. Stir in egg then bread crumbs. Form into 3 to 4 patties.
3. Take a sheet of aluminum foil large enough to hold the patties. Brush with vegetable oil, then place the patties on top of the foil. Cook on the grill over medium heat about 7-10 minutes on each side. Serve with your favorite burger toppings.

A better version of my meatloaf

Last night I was making meatloaf. I was in too much of a hurry to look up my recipe so I decided to wing it. Right before I started I realized I was out of eggs. I decided I would skip the eggs and just forge ahead. I was throwing some things in the bowl when I opened the refrigerator and discovered something else with eggs. Mayo. YES YES YES I KNOW BUT DUDE IT HAS EGGS. I thought well, we use it in spinach dip, I've used it in other dips, it bakes well, why the hell not. When my husband ate it last night he told me it was the BEST meatloaf I have ever made.

2 lbs ground beef
2 tbsp ketchup
1/4 cup mayo
1/3 cup crushed croutons
1/3 cup crushed saltine crackers
1 tsp pepper
1 tsp mccormick montreal seasoning spicy
1 packet lipton onion soup mix
1/4 cup milk
2 tsp garlic powder
2 cloves garlic chopped

Preheat the oven to 375. Combine all ingredients, work well and place in greased loaf pan. Bake for 40 minutes or until inside temperature is 160. If you are in a hurry divide meatloaf into smaller pans and cut cooking time in half.

Chocolate-Peanut Butter Cookies

Alternate title "The Best Cookies In The ENTIRE World"

INGREDIENTS

1 pouch Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 1/2 cups semisweet chocolate chips
6 tablespoons butter or margarine
1/3 cup peanut butter
1 teaspoon vanilla
1/2 cups powdered sugar

DIRECTIONS

1. Heat oven to 375°F.

2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
3. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In a small saucepan, melt chocolate chips, butter and peanut butter on low heat, stir until smooth. Remove from heat and stir in vanilla.
5. Place each cookie in the chocolate mixture. Using rubber spatula, toss cookies gently to coat. Remove cookies from chocolate to cooling rack to set. Sprinkle with powdered sugar. Repeat with remaining cookies. Let cookies set until the chocolate is hardened.

Zucchini Pineapple Bread

INGREDIENTS
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
8 ounces crushed pineapple, drained
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder

DIRECTIONS
1. Combine flour, baking powder, baking soda, and salt.
2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3. Bake at 350 degrees for 1 hour.

It's coming

I know I promised my Baked Ziti recipe. Which totally would have happened had I been smart enough to write down ingredients. So I've been going back through my pictures trying to figure out what my measurements and ingredients were. Will be up soon!