Grilled BBQ Chicken Wrap

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Chris grilled a ton of food for a recent BBQ we had with some friends, and instead of having leftovers the next day I wanted to switch things up! I turned the leftover BBQ chicken into a delicious wrap by adding lettuce, cheese, charred corn and an amazing BBQ sauce/Ranch dressing mixture! These are extremely simple to pull together and a perfect way to use up leftover BBQ chicken. Enjoy!

Printable Recipe

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce, for grilled chicken
• 1 cup canned corn, drained
• 2 large burrito tortillas, warmed
• 1 cup Romaine lettuce, shredded
• 1 cup Cheddar cheese, divided

For sauce:

• 1/2 cup BBQ sauce
• 1/4 cup Ranch dressing

Preheat outdoor grill to medium-high heat. Lay chicken breasts directly over the heat. Grill for 3-4 minutes and flip. Spread BBQ sauce over both pieces of chicken. Cook for an additional 3-4 minutes or until cooked through. Remove from grill and cool slightly. Cut into thin strips. 

Add corn to a dry skillet and cook for 3-4 minutes or until lightly charred.

Meanwhile, make sauce by mixing the 1/2 cup BBQ sauce and Ranch dressing together.

Spread the sauce mixture evenly over each tortilla. Sprinkle lettuce evenly down the center of each tortilla. Top each with half of the corn, half of the chicken strips and half of the cheese. 

Roll up the tortilla like a burrito. Place in a dry pan, seam-side down, and cook for 3-4 minutes or until light brown and sealed. Use a heavy skillet to press down on the wraps while they cook. Flip the wraps and use the skillet to press down on the wraps again. Cook for an additional 3-4 minutes or until the other side is lightly brown.

Remove from pan and serve immediately.

Source: SK Original

Breakfast Quinoa with Blueberries, Strawberries and Chocolate Chips

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Quinoa is a great alternative to oatmeal for breakfast since it's packed with protein. Whenever I cook with it, I make sure to cook some extra and leave it in the refrigerator for recipes like these. You can use it as a substitute for rice in most recipes, so it always comes in handy.

Whenever I want a quick and satisfying breakfast, I heat up some leftover quinoa and make myself a delicious and hearty breakfast. Bradley loves this breakfast as well, and we enjoy sharing it with each other (that is...if he leaves me any). Enjoy!

Printable Recipe

Ingredients
Makes 2 servings

• 2 cups milk, warmed
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 2 cups cooked quinoa
• 1 cup blueberries
• 1/4 cup strawberries, chopped
• 1/4 cup sliced almonds
• 1/4 cup mini semi-sweet chocolate chips
• 1 tbsp. agave

In a large bowl, whisk together milk, cinnamon and vanilla.

Scoop the hot quinoa evenly into two serving bowls. Drizzle milk mixture evenly over top of quinoa.

Top with blueberries, strawberries, almonds, chocolate chips and a drizzle of agave. 

Source: SK Original

Open Face Meatball Sub on Garlic Toast

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I've been wanting a new photography board to take all of my food pictures on for some time now, and Chris was thoughtful enough to surprise me with a board he made me for Christmas. So it was only suitable that my first picture on my new board was a concoction Chris came up with!

I had both of our families over for Christmas dinner and made a typical Italian feast. Eggplant Parmesan, Lasagna and meatballs in homemade marinara sauce (both with and without meat) were on the menu. We had tons of leftovers, so Chris made these Open Face Meatballs Subs for dinner the next evening. He spruced up the bread with a garlic butter mixture and then topped it off with some Mozzarella cheese. They make you feel less guilty since less bread is involved, but they are still extremely filling and delicious. Enjoy!

Printable Recipe

Ingredients
Makes 2 servings

• 2 cups marinara sauce, homemade or store-bought
• 8 meatballs, cut in half
• 4 tbsp. butter, melted
• 1 tsp. garlic, minced
• Italian or French bread, cut into four 1/2" slices
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated

Make marinara sauce as directed, or use store-bought sauce and heat in a saucepan over medium heat. Add meatballs to the sauce and allow to heat through.

Meanwhile, preheat broiler to medium heat. Mix hot melted butter and garlic together. Spread butter mixture on both sides of each slice of bread. Place under the broiler for 1 minute per side, or until the bread is toasted and begins to turn light brown. Remove from the broiler.

Place bread on a baking sheet. Top each slice of bread with four meatball halves and a little sauce. Sprinkle Mozzarella and Parmesan cheese evenly over top of each slice.

Place under broiler for 1-2 minutes, or until cheese beings to bubble. Serve immediately.
Source: Chris Original

Taco Egg Skillet

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Next time you have leftover taco meat, instead of having more tacos the next night you should switch it up and make this for breakfast. You use up all your leftovers while completely transforming the meat into a whole new dish. And for a whole new meal! It's really quick and easy to make, and it's a delicious facelift for traditional scrambled eggs. Your mornings will never be the same. Enjoy!

Printable Recipe

Ingredients
Makes 2 servings

• 6 eggs
• 1 tbsp. reduced-fat milk
• Salt and pepper, to taste
• 1 cup leftover taco meat, reheated
• 1/2 cup Mexican blend cheese, shredded
• Light sour cream
• Salsa

In a medium bowl, whisk the eggs, milk, salt and pepper until combined. Spray a medium oven-safe skillet with cooking spray. Pour in egg mixture. As the eggs set, use a spatula to gently pull the eggs across the pan. Continue doing this around the pan until the eggs are mostly set. Add the taco meat and fold into the egg mixture. Continue cooking until the eggs are completely set.

Sprinkle the cheese over top of the eggs. Place under a broiler for 2 minutes, or until cheese is melted. To serve, top with sour cream and salsa, if desired.

Source: SK Original

Fried Rice Pilaf Balls

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The Rice Pilaf I made a while back is a perfect side for most meals since it doesn't involve very complex flavors yet is still extremely tasty. It goes with almost everything, so it's definitely a good recipe to have on hand. I made a batch for Chris and I recently, and I usually cut recipes in half if I know we won't eat the whole thing, but for some reason I decided to make the whole darn thing this time. It made about four cups of cooked rice. For two people. My bad?

Instead of eating the leftover rice as it was, I decided to replicate one of my other favorite rice dishes: arancini! The original recipe includes tons of cheese, but making it with rice pilaf was beyond good. The onion, chicken broth and seasoned salt give the rice tons of flavor, and frying them gives them a crunchy crust. They're such delicious and fun little bite-sized treats. Dip them in some marinara sauce and you have yourself a cute little appetizer or side dish! These would be an absolutely perfect side dish for this Easter Sunday. Enjoy!

Printable Recipe

Ingredients
Makes about 16 balls

• 2 cups cold, day-old Rice Pilaf
• 1/2 cup Italian flavored bread crumbs
• 1/4 cup canola oil, plus more if necessary
• Marina sauce, homemade or store-bought, for serving (optional)

Shape the leftover rice into small, walnut-sized balls. Make sure they are compact so they don't fall apart while cooking.

Place the breadcrumbs in a small bowl. Roll the rice balls in the breadcrumbs and shake off excess.

Heat the canola oil so it coats the bottom of a small skillet with about 1/4 inch of oil. Add half of the rice balls in an even layer. Cook for about 2-3 minutes per side, or until light brown. Remove from oil and place on a paper towel-lined dish. Repeat with the remaining rice balls.

Serve immediately with marinara sauce, if desired.

Source: SK Original

Fried Egg Topped Chili

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So you know we love our chili in this household, right? And we love having it as leftovers, too. With corn chips, corn bread, on a hot dog, on a baked potato. Possibilities are really endless. But when Chris decided to think out of the box and do a breakfast version using some of the leftovers, I was skeptical how it would turn out.

I should have known better. I think a fried egg on anything is good. You definitely have to serve this with toast, though. Give the eggs a poke, and the yolk will run all throughout the chili, making it extra creamy and delicious. This is a hearty breakfast that is perfect for all that leftover chili. Enjoy!

Printable Recipe

Ingredients
Makes 2 servings

• 2 cups leftover chili, reheated (recipe here or here)
• Canola oil
• 2 eggs
• 2 pieces toast

Divide hot chili between two bowls.

In a small pan, heat 3 tbsp. canola oil. Once hot, carefully crack both eggs into the oil. Using a spoon, spoon the hot oil over the top of each egg to help it cook. Allow to cook for 2-3 minutes or until the whites are cooked. Remove egg from the pan and place one on each bowl of chili.

Serve with toast.

Source: Chris Original

Thanksgiving Leftover Ideas

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Hope everyone had a special day yesterday! Have some leftover turkey, mashed potatoes or cranberry sauce? Here are a few ideas on how to use them up!

Mashed Potato Pie

Turkey and Rice Soup

Turkey and Pancetta Pot Pies

Cranberry Sauce Muffins