MY CHICKEN WRAPS

3 Chicken Breasts (chopped)

Lemon Pepper or Grill Mates Chicken Seasoning

1 tablespoon pine nuts, toasted

6 bacon strips cooked and crumbled

Chopped green onion

Grated cheese

Cous cous

Avocado

Shredded cabbage (optional)

Chopped bell peppers (optional)

No Bake Tortillas from Costco

1 cup pearled Wheat and 2 cups water, 1 tablespoon butter and garlic powder or brown rice

Chop green onion, chop bell peppers (I use a food chopper).   Cook bacon strips until crispy.  Crumble bacon strips.

Prep chicken by removing fat and any veins.  Using poultry scissors or kitchen utility scissors, cut chicken breast into cubes.  Fry in a sauteuse with your choice of chicken seasoning.  Add pine nuts to cubed chicken.  Drain any water from pan.  You may also toast pine nuts for about 5 minutes in a 350 degree Fahrenheit oven.  Stir after 3 minutes and cook until toasted.

Fry each tortilla separately in a sauteuse pan with a bit of olive oil, turning when bubbles appear on the top.  Store each tortilla in a tortilla container with a paper towel between each  one or use a tortilla keeper.

Cook Cous Cous as directed

Rinse pearled wheat.  Add to Rice Cooker.  Add 2 cups water, butter and garlic powder.  Cook in rice cooker until all moisture is absorbed.  Or prepare brown rice as directed

Slice avocado

Serve all separately.  Then create your fabulous chicken wrap.

LEMON PEPPER PASTA WITH SWEET BELL PEPPERS AND ROASTED PINE NUTS

Ingredients:
1 (8 oz.) bag Trader Joe’s Lemon Pepper Pappardelle Pasta

1 cup chopped sweet bell peppers, sautéed in 1 tablespoon butter

3 Tablespoons roasted pine nuts*

2 Tablespoons chopped green onion

1 Tablespoon Olive Oil

Parmesan Cheese to sprinkle over pasta

Directions:
Boil Pasta as directed 8 – 10 minutes.  While the pasta is boiling, sauté the chopped bell peppers in 1 tablespoon butter.  Sauté on low until the peppers are soft.  Drain pasta and toss with olive oil in a medium serving bowl.  Add the sautéed sweet bell peppers, roasted pine nuts and chopped green onion.  Sprinkle with parmesan cheese, if desired.  Serve with Garlic Bread Sticks, and Lemon Pepper Chicken.

Crock Pot Chicken and Rice Medley with Pomegranate

Ingredients

1 Tablespoon olive oil

2 large boneless skinless chicken breasts

½ of a finely diced medium onion

1 garlic clove, minced

¼ cup wild rice

1 bag of success white rice (1 cup white rice)

¾ cup brown rice medley

1 ¾ cups hot water*

1 ½ cups pomegranate juice*

¼ teaspoon bouillon paste or granules

Salt, to taste

cracked pepper, to taste

Pine Nuts, toasted**

4- 6 slices bacon – (pre-cooked) and cut into medium pieces

Craisins, pomegranate juice infused

Note - do not omit the bacon or the toasted pine nuts. Those flavors really make this dish sing.

Directions:

Line your crock pot with a slow cooker liner (basically a large plastic bag). Brush the bottom of the lined slow cooker pot with the olive oil. Put the chicken breast in the bottom of the slow cooker. Add the garlic. Add the diced onion. Add the hot water, and pomegranate juice. Add the rices. *Be sure to add enough water to soften rice, but not too much – as the chicken cooks, it will add juices. Cook for 2 ½ (if on High) to 4 hours (if on low) or until chicken is completely cooked and rice is tender. Add toasted pine nuts and bacon pieces 10 minutes before serving. Garnish with Craisins, if desired

**To toast the pine nuts – Preheat oven to 400 degrees F. Place pinenuts in a single layer on a baking pan and place in preheated oven. Check every 3 minutes and stir. Remove from oven when they are roasted nicely (about 6 minutes).