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My version of the Tropical Smoothie Cafe wrap. Filled with artichokes, spinach and mozzarella.
Roughly chop spinach so it’s about 1/3 the size of the normal sized leaf. In a pot on medium heat, place spinach and garlic, put the top of the pot on and heat so the leaves wilt. Once they are almost completely wilted, add the drained artichoke hearts. They are usually small enough but you can chop them smaller if you desire. Leave on a warm burner for about 3-5 minutes to heat them through and continue wilting the spinach.
Move the mixture to a small bowl, add mayonnaise and pepper and mix to combine. Add the mozzarella cheese, and mix in until melted. Set aside.
Season chicken breast with salt and pepper, place on a skillet on medium-high heat and cook until done. This will take about 5 minutes on each side. Once cooked, remove it from the pan and cut into slices or chunks.
Heat tortillas in a microwave until slightly warm. Take one tortilla, spoon 1/4 of the spinach mixture on top and add a few slices/chunks of chicken breast. Roll each tortilla and serve warm.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!