Curried Chicken Salad Wrap with Cranberries

So a while ago I was looking for something healthy and decided to look to runners world for a dinner recipe.  I saw this recipe as a sandwich recipe and thought great.  I made and it was fantastic.  Then just yesterday, I decided to make it again.  Well, the recipe calls for pine nuts and multigrain pita pockets.  Both of which are not usually found at Aldi.  So I improvised and here it is.

Origin:  Runners World and Duff's improv

Ingredients:

1. 3 cups skinneless chicken breast or two cans of pre-cooked drained.
2. 3 table spoons dried cranberries
3. 1 granny smith apple chopped into itty bitty chunks
4. 1/4 cup light mayonaise or miracle whip (you must pronounce the h)
5. 1/4 cup fat-free sour cream
6. 1 tablespoon honey mustard
7. 1 teaspoon ground curry
8. 2 cups spinach leaves
9. Tortillas

Direction:

• Add chicken, cranberries and apple to a large mixing bowl and toss.
• In another bowl mix miracle whip, sour cream, honey mustard and curry till blended
• Mix it all together in big bowl.
• On a tortilla add spinach leaves and top with chicken curry mixture.
• Roll in to a wrap or fold it quesadilla style.

This an awesomely easy recipe.  Especially when you use pre-cooked chicken.  It is light and usually yields extra stuff for the next day.  This also works as a great salad where I just put the chicken curry on top of a bed of spinach.  Either way, it made the book.

10 Minute Chili

Okay so this is not the award winning stuff of UUFN legend but it is tasty and easy and most of all quick.  This one came to me real quick when I had some beef already thawed and nothing planned. 

Origin:  Duffs ugly head

Ingredients:

• 1-2 lbs of ground beef
• 1 can corn (drained)
• 1 can tomatoes
• 1 can chili beans
• chili powder
• hot sauce (preferably Rathkeltair Hot Sauce)
• dried minced onions
• Italian Seasoning
• Sesame Seed Oil
• Honey
• Shredded Cheddar Cheese

Directions:

1. In a big pot brown beef with chili powder, dried minced onions, Italian seasoning, hot sauce and sesame oil.
2. Add corn, tomatoes and chili beans.
3. Bring to boil.  
4. Add Honey.
5. Turn off burner.  
6. Bowl it up and sprinkles some cheese on.

Like I said, it may not be award winning but it is yummy.  If in a pinch and need something real quick it will work. 

Falafel Pizzas

So I was sitting with the girls last Sunday planning out the menu for the week.  We had some falafel that we got for sandwiches a week or so ago and I said how about falafel pizza.  At that point I was thinking of just taking some dough or a bagel or something like that and using falafel as a topping or something like that.  It would be like an open-face falafel sandwich which as I think about it might be a great idea for the future.  Duff take note.  Either way, Friday came and I was trying to think about how to do it then I thought why not make the falafel the crust.  It would not really hold up like a real pizza but it could serve as a base.  That was the start of what became falafel pizzas.

Origin:  Duff's twisted mind

Ingredients:

• 1/4 cup of salted butter, melted
• 2 green onions, chopped
• 1/2-1 cup broccolli, chopped
• 1 tbs butter
• Falafel
• hummus, garlic infused
• Feta
• parmesean cheese
• spinach, raw

Directions:  Preheat oven to 400

1. In a small frying pan, cook the onions, broccolli and tbs butter till the vegetables are tender crisp.  ~5min.
2. Coat small ramekins with brushed butter.
3. Smush falafel in the bottom to make crust.
4. Add layer by layer in order broccolli and onion mix, feta, hummus.
5. Sprinkle with parmesean.
6. Top with spinach leaves.
7. Cook in oven at 400F for 7 min.
8. Grab a fork and enjoy.

As you can see this worked real well with Cheap Red Wine.  It was a fine vegetarian meal and only took about 30 min to prepare.  If there were any thing to change maybe some diced tomatoes and olives to add to the flavor.  I was originally thinking of topping with tabouleh but Food Lion had not heard of this ancient delight.  Either way, Rae loves it so the recipe definitely makes the book.