Veggie Chicken Pitas
Ingredients:
1 med. red onion, sliced
1 c. shredded carrots
1 c. chopped fresh broccoli
1 c. fresh snow peas
1/2 tsp. minced garlic
2 Tbsp. olive oil
1 c. cubed cooked chicken
1 jar (7 oz.) roasted sweet red peppers, drained and chopped
1/4 c. white wine or chicken broth
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
5 pita breads (6 in.), halved
1/3 c. shredded part-skim mozzarella cheese
1/3 c. shredded cheddar cheese
In large skillet, saute the onion, carrots, broccoli, peas, and garlic in oil for 4-5 min. or until tender. Stir in chicken, red peppers, wine, oregano, and cayenne. Bring to a boil. Reduce heat, simmer uncovered for 5-6 min. or until heated through. Spoon mixture into pita breads and sprinkle with cheese. Yield 5 servings. Great as leftovers for lunches, too!
Ingredients:1 med. red onion, sliced
1 c. shredded carrots
1 c. chopped fresh broccoli
1 c. fresh snow peas
1/2 tsp. minced garlic
2 Tbsp. olive oil
1 c. cubed cooked chicken
1 jar (7 oz.) roasted sweet red peppers, drained and chopped
1/4 c. white wine or chicken broth
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
5 pita breads (6 in.), halved
1/3 c. shredded part-skim mozzarella cheese
1/3 c. shredded cheddar cheese
In large skillet, saute the onion, carrots, broccoli, peas, and garlic in oil for 4-5 min. or until tender. Stir in chicken, red peppers, wine, oregano, and cayenne. Bring to a boil. Reduce heat, simmer uncovered for 5-6 min. or until heated through. Spoon mixture into pita breads and sprinkle with cheese. Yield 5 servings. Great as leftovers for lunches, too!
Pecan Toffee Fudge
*a treat for those of us with a sweet tooth!*
Ingredients:
1 tsp. butter
1 package (8 oz.) cream cheese, softened
3-3/4 c. confectioners sugar
6 squares (1 oz. each) unsweetened chocolate, melted and cooled
1/4 tsp. almond extract (remember: a little of this goes a long way!)
dash of salt
1/4 c. coarsely chopped pecans (I left these out)
1/4 c. English toffee bits (feel free to add more if you leave out the pecans. It kind of balances it out.)
Line a 9 in. square pan with foil and grease the foil with butter. Set aside. In a large bowl, beat the cream cheese until fluffy. Gradually beat in confectioners sugar. Add the melted chocolate, extract, and salt. Mix well. Stir in the (pecans) and toffee bits. Spread into prepared pan. Cover and refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil and cut fudge until 1 in. squares or smaller, if desired. Store in airtight container in the refrigerator. Yield: 2-1/2 lbs. Makes a lot of fudge and is perfect for a big family gathering! Enjoy! I don't usually like fudge, but this was tasty!
*a treat for those of us with a sweet tooth!*
Ingredients:1 tsp. butter
1 package (8 oz.) cream cheese, softened
3-3/4 c. confectioners sugar
6 squares (1 oz. each) unsweetened chocolate, melted and cooled
1/4 tsp. almond extract (remember: a little of this goes a long way!)
dash of salt
1/4 c. coarsely chopped pecans (I left these out)
1/4 c. English toffee bits (feel free to add more if you leave out the pecans. It kind of balances it out.)
Line a 9 in. square pan with foil and grease the foil with butter. Set aside. In a large bowl, beat the cream cheese until fluffy. Gradually beat in confectioners sugar. Add the melted chocolate, extract, and salt. Mix well. Stir in the (pecans) and toffee bits. Spread into prepared pan. Cover and refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil and cut fudge until 1 in. squares or smaller, if desired. Store in airtight container in the refrigerator. Yield: 2-1/2 lbs. Makes a lot of fudge and is perfect for a big family gathering! Enjoy! I don't usually like fudge, but this was tasty!
3 comments:
Lovin these pitas!
I had a feeling you would! :o)
I can testify that the fudge was great!!!! Now I can add it to my recipe box. Yay!
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