Romaine Wrapps

I tried making lettuce wraps with romaine. Worked great! The bigger leaves worked best. In the photo, I had some grilled chicken, crasins, pine nuts and raspberry vinaigrette. It’s a salad-salad wrap.

Yogurt Chicken #1

1 chicken breast, cut lengthwise into strips
1 cup plain yogurt (home made is best)
1/2 box Chicken In a Biscuit crackers
1/2 cup Parmesan cheese
2 tablespoons tarragon or marjoram
1 cup sweet butter

Clean the chicken and put into a plastic ziploc bag. Pour yogurt over chicken and refrigerate for at least two hours. You may optionally salt and pepper the chicken before adding to the bag. It’s your only chance to season the meat.

Combine the crackers, cheese, and herbs into coarse crumbs. I use a small food processor.

Melt half of the butter and pour into bottom of a baking dish.

Dredge the chicken in the breadcrumb mixture and set into buttered baking dish. Pour remaining butter over chicken. Bake for 35-45 minutes in a 350 degree oven until golden brown.

I didn’t get a decent photograph of the final product this time. I am planning on making this again this week, so maybe better luck?

Chicken Tremendous

1 package onion soup mix
3/4 cup uncooked rice
salt to taste pepper to taste
1 cup cream of chicken soup mix diluted with water
4 chicken breasts

Mix first four ingredients. Pour into greased casserole dish. Arrange chicken over rice. Bake at 350* for 60 minutes. Add liquid as needed.

Chicken Enchiladas

Chicken Enchiladas

1 1/2 lb. Chicken, cooked
2 cans Cream of Chicken soup
8 ounces Sour Cream
1 small can green chilies
3/4 lb. Cheddar cheese, shredded
3/4 lb. Jack cheese, shredded
8 flour tortillas

Mix soup, sour cream, chilies and 1/2 of the cheeses. Divide this mixture in half and add chicken to one half. Fill tortillas with the chicken mixture. Spread bottom of pan with chicken-less mixture. Lay enchiladas in pan. Pour remaining mix over enchiladas, sprinkle with remaining cheeses. Bake for 20 to 30 minutes at 350* uncovered.

Basic Chicken Fajitas

Basic Chicken Fajitas

2 1/2 lb. Skinless boneless chicken breasts (thin strips)
2 tsp. Pure chili powder
salt, to taste
2 Tbs. Olive oil (1 Tbs. For each pan)
18 corn or 12 flour tortillas

Pound chicken to 1/8 inch thick. Sprinkle chili powder and salt. Fry in pan. Dip tortillas in salsa. Cut chicken in thin strips.


  • omit chili, replace with 1/4 cup sesame and 1/4 tsp. Cayenne
  • omit chili, replace with 1/4 medium onion, 2 cups orange juice. 4 tsp. Soy sauce.