Try Chicken Wraps

If the kids are telling you they’re
dying of hunger and you’ve got only 30 minutes before you have to get junior to
the soccer game, and you to the PTO meeting, don’t panic. You’ve got time to
make chicken wraps, a fast, easy, healthy
dinner recipe. Try the Asian chicken wraps accented with hoisin sauce,
scallions and shredded cabbage, wrapped in a warm flour tortilla. Or perhaps
you’d prefer Italian wraps redolent with garlic and onions, tomatoes and basil.
Finally there’s South of the Border wraps. Add brown rice topped with peas and
carrots to round out the meal. Serve fresh sliced fruit for dessert. Dinner is
less than half hour away.

Get Started

Sauté 4 ounces of chicken breast for
each serving. Slice the breast into 1/2 inch slices for quick cooking. If time
is really short, use sliced roast deli chicken instead or shred the meat off a
cooked rotisserie chicken.

Asian Wraps

Spread the flour tortilla with about
one tablespoon of purchased hoisin sauce. Hoisin sauce is a dipping sauce that
goes wonderfully with chicken. The flavor is sweet and tangy with a bit of
smokiness. Children like it because the flavor isn’t overpowering.

Place about 1/4 cup of shredded
cabbage and two thinly sliced scallions in the middle of each tortilla. Top
with 2 ounces of the cooked chicken. Roll up burrito style.

Italian

When the chicken has just about
finished cooking, add 1/2 thinly sliced onion and one small smashed clove of
garlic to the pan for each 4 ounces of chicken. The onion and garlic should be
cooked long enough to lose that raw taste.

Spread the flour tortilla with one
tablespoon of purchased pizza sauce or tomato sauce. Add 1/4 cup of raw spinach
leaves and the chicken. Top with 2 tablespoons of Parmesan cheese. Roll up and
you’re good to go.

South of the Border

Inspired by the flavors of the
Southwest. Chop one green pepper, two tomatoes, and one bunch of scallions for one
pound of chicken. Add 1/4 cup of fresh lime juice. Mix in one teaspoon of cumin
and 1/4 cup of chopped cilantro. Add from 1/4 teaspoon to one tablespoon of hot
red pepper flakes depending on how spicy you like your food. If that’s too much
trouble, substitute one cup of prepared salsa.

After the chicken has cooked, add
the salsa. Cook a few minutes until the liquid has almost evaporated.

Spread the tortillas with two or
three tablespoons of refried beans and top with the chicken-salsa mixture.
Sprinkle grated cheddar cheese on top.

If you’d like to make these wraps
ahead of time, make them enchilada style. Put the wraps into a baking dish
you’ve sprayed with cooking spray. Top with enough enchilada sauce to cover.
Sprinkle the cheese on top of the sauce rather than inside the wraps. Freeze or
refrigerate. Defrost about 30 minutes before dinner time and pop into a
preheated 350 F oven. Bake for 30 minutes until the cheese has melted and is
gooey and the sauce is bubbling.

Six Layer Casserole

Six layer casserole stretches one
pound of ground meat to feed six to eight people without anybody feeling
deprived. Layers of potatoes, onions, carrots, celery and a green veggie are
topped with ground meat and seasoned with herbs and spices. The juices of the
meat intermingle with the vegetables and potatoes.

6 large potatoes
6 carrots
6 stalks celery
1 bunch of greens (chard, kale or spinach)
2 large onions
1 pound ground meat
vegetable oil
1 can condensed cream of mushroom, celery, chicken or tomato soup
seasonings
liquid

Scrub the vegetables and cut into
1/2 inch slices. Coat the bottom of an oven proof skillet or pot with oil.
Layer all the vegetables except the onions into the pot. Sprinkle with onion
and garlic powder, dried parsley, thyme and a pinch of rosemary. Go easy on the
rosemary since it can overpower the other flavors. Salt and pepper to taste.

Crumble the raw ground meat over the
vegetables. Use beef, pork, chicken or turkey or a combo of meats. Cover the
meat with onion slices.

Add 1/2 cup of liquid — broth, beer,
wine or water to the soup and pour over the casserole.

Place in a preheat 450 degree oven.
Wait 15 minutes then lower to 350. Cover.

Bake for one hour until meat is
cooked through and vegetables are soft.

Freshly baked biscuits are great for
mopping up all the gravy.

Breakfast Biscuits and Gravy for Dinner

What could be better on a cloudy or rainy day than biscuits and gravy with
scrambled eggs? Have them for breakfast, lunch or a quick supper. The biscuits
are crisp on the outside and tender on the inside. You could make the gravy
with just pan drippings and that’s how thrifty cooks do it. For a heartier dish
make it with crumbled pork sausage with just a hint of sage, complemented by
lots of freshly ground pepper.

Combine 1 3/4 cups flour with one tablespoon baking powder. Work in four tablespoons
of cold butter or lard, using your fingers, two forks or a pastry cutter. When
the fat has been incorporated into the flour and there aren’t any pieces bigger
than a pea, add about 1/2 cup of milk, a little at a time. Exactly how much you
add depends on how dry the flour is. You’re aiming for a dough that holds
together but isn’t sticky. Use buttermilk instead of whole milk. Another option
is to use a few tablespoons of sour cream or yogurt to replace a few
tablespoons of the milk. It gives the biscuits a nice tang.

Roll out on a floured surface until the dough is 1/2 inch to 3/4 inch thick.
Cut into rounds. Dip the biscuit cutter into flour every third or fourth
biscuit. If you don’t have a biscuit cutter use a drinking or wine glass.

Bake in a preheated 425 degree Fahrenheit oven for 12 to 15 minutes or until
the biscuits are golden brown.

The gravy is easy. Fry the sausage until it’s done. Add 1 tablespoon of
flour for every cup of milk for the gravy. Put the milk and flour into a jar,
put the lid on and shake like crazy.

Add a liberal amount of ground pepper to the pan. Let it heat for 20 or 30
seconds then add the gravy mixture.

Stir until the gravy comes to a boil. Lower the heat and simmer for two
minutes to get rid of the raw flour taste.

Split open the hot biscuits and pour over the gravy.

You can make this with crumbled drained bacon, chopped ham or if you’re in
the mood for something spicy, chorizo sausage.

If you have any biscuits left over they make a wonderful fruit shortcake,
much better than those spongy cake things. The biscuit soaks up the juices from
the fruit. Cut up the fruit and add a few tablespoons of sugar. The sugar
brings out the juice. Let set for an hour.

Split the biscuits. Add the fruit on top of the first half of the biscuit.
Cover with the second half and add more fruit. Drown in whipped cream.