Alright.. Let's wrap it up!

Who says wraps are just for the hot Summer months? This recipe is not only healthy and packed with many essential vitamins, but its refreshing to the palate. 

Black Bean Avacado Wrap

This recipe calls for: 

2 avocados (pitted, peeled and sliced)

2 cans black beans (drained and rinsed)

2 large tomatoes (diced)

4 ounces salsa (I prefer pico vs. salsa)

1/2 teaspoon cumin

1/4 cup cilantro (to taste)

1/4 cup cheddar cheese, shredded

4 ounces spinach leaves

4-6 tortillas (depends on how full you like your wraps)

What you gotta do:

In a medium bowl mix together avocado, beans, tomato, salsa, cumin, and cilantro.

In the middle of tortilla, lay a thin layer of spinach leaves.

Top with about a half cup of filling (depending on size of tortilla you are using)

 Top with cheese. 

Roll up and enjoy!!

Mummy Treats!

SO simple... SO cute.. SO yummy!

What you need:

1 bag waffle shaped pretzels (in TX theyre called Snaps) 

1 bag hugs Hershey kisses

1 bag candy corn. 

What you do:

Lay the pretzels on a cookie sheet

Unwrap the hugs and lay one on each pretzel

Set oven to 185 and pop them in 3-4 min for them to start melting. 

Take them out and top them with a candy corn :)

I put mine in the fridge to harden after that since it's so humid here.

This is a fun treat for any holiday, not just Halloween. Follow the same guidelines, but use regular Hershey kisses and/or different candy to lay on top!

Chicken Spahetti Special!

Yum yum yum-- theres not one thing in this recipe thats unhealthy for you! Isnt that good to hear? I made this the night before, kept it in the fridge, and didnt pop it in the oven until lunch time.

The recipe calles for: 

2 cups Cooked Chicken (I used a pound of chicken breasts, bones still in)

3 cups Dry Spaghetti, Broken Into Two Inch Pieces

2 cans Cream Of Mushroom Soup (I used 1 can fat-free cream of mushroom and 1 can fat-free cream of chicken)

2 cups Grated Sharp Cheddar Cheese

1/4 cup Finely Diced Green Pepper (I used the whole green pepper)

1/4 cup Finely Diced Onion (about 1/2 of a medium white onion)

1 jar (4 Ounce) Diced Pimentos, Drained

2 cups Reserved Chicken Broth From Pot

1 teaspoon Lawry's Seasoned Salt

1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper- depending how spicy you like it

Salt And Pepper, to taste

To do the do...  

First, fill a pot with water and allow it to begin to warm.

Rinse the chicken thoroughly with cold water and pop it in your pot.

Bring to a rolling boil. 

Boil for a few minutes, then turn heat to medium-low and simmer for a good 30-45 minutes.

While the chicken is cooking, dice up your pepper, onion, and pimentos. 

Next, break the thin spaghetti into 2-inch pieces until you have around 2 1/2 to 3 cups. 

Next, take the cooked chicken pieces out of the pot. Turn heat to high.

Then dip a measuring cup into the pot and retrieve 2 cups of broth. (Don’t burn yourself!)

Now dump the spaghetti pieces into the boiling chicken broth to cook. Allow the spaghetti to cook for several minutes, until very al dente (or, until it still has a nice "bite" to it.) You do NOT want to overcook the spaghetti, as you’ll be baking the dish again later.

Drain the speghetti and set aside. Discard skin and peel chicken off bone.

Add the chicken to the pasta. Add in both cans of soup, peppers, paminto, and onion. Add 2 cups of cheese and stir everything together.

Now add in the Lawrys, pepper, and cayenne. 

Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I stopped just short of using the full two cups.

Place mixture in an casserole dish. Bake it at 350 degrees for 35 to 45 minutes until hot & bubbly.