Grilled BBQ Wraps

Thank you, Mindi, for this brilliant use of leftover chicken. It's simple, delish, and a huge hit with my entire family!

2 cups cooked chicken, shredded
1/2 cup cheddar cheese, shredded
1/2 cup BBQ sauce (I like Kraft--honey)
6 Burrito size tortillas

Combine chicken, cheese and BBQ sauce in a bowl. In the center of each tortilla, place about an ice cream scoops worth of the chicken mixture. Fold all four sides in over the mixture, creating a square.

Grill on low-medium heat until warmed through.

Beer Cheese Soup

This is a tasty cold weather soup that is perfect when paired with a toasted sandwich. And despite the recipe's length, it is very easy!

Cook until tender, not browned:
1/4 cup melted butter or 3 Tbsp. olive oil
1/4 cup diced celery
1/4 cup sliced carrots
1/4 cup chopped green pepper
1/4 cup diced onion

Blend in 6 Tbsp. flour

Gradually stir in:
3 cups chicken broth
2 cups fat free half & half
Stir until thickened (you can add flour or corn starch to help thicken)

Add:
1/4 tsp. pepper
14 oz. jar cheddar cheese spread (Cheese Whiz)
Stir until cheese is melted.

Add:
1-2 Tbsp. chopped pimentos
8-12 oz. light beer
1/2 tsp. salt
Heat to serving temperature.

Garnish with croutons (I like to make my own--my recipe can be found filed under the Salad label), popcorn or Goldfish.

Chicken Broccoli & Penne Skillet

My family loves pasta, and this dish is no exception. Lauren wasn't excited about eating the "trees", but I'm not giving up on getting her to eat the good stuff.

I created my own cream of mushroom soup for this dish, but you can certainly use a premade carton or condensed soup version.

8 oz. penne pasta
3 cups fresh or frozen broccoli florets
1 lb. skinless, boneless chicken breasts, cut into 1-1/2" pieces
1 Tbsp. olive oil
2 cloves garlic, minced
18 oz. cream of mushroom soup
1/4 tsp. pepper
grated Parmesan cheese (optional)

Prepare pasta according to package directions in 3 qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well.

Heat oil in 10" skillet over medium-high heat. Add chicken & cook until well browned, stirring often. Reduce heat to medium and add garlic. Cook 1 minute, stirring often.

Add sauce, pepper, pasta and broccoli to skillet. Cook until mixture is hot and bubbling, stirring occasionally. Served with cheese if desired.

Cream of Mushroom Soup

For reasons I do not understand, canned cream of any soup does not settle well with my children's stomachs. It is for this reason that I was forced into creating a homemade version. I've never eaten straight cream of mushroom soup, but this soup is good enough to eat that way; I mixed it in a pasta dish. Either way, it's delish.

1--4oz. can mushroom pieces, drained (and chopped if desired)
or 1/2 lb. mushrooms, chopped fine
3 Tbsp. butter
1/2 c. onion, minced well
1/8 tsp. celery seed
2 cups water
2 bouillon cubes
2 Tbsp. flour
one pint of fat free half & half
1 tsp. salt
1/8 tsp. pepper

Saute mushrooms in 1 Tbsp. butter for 5 minutes with onion & celery seed. Add water and dissolve bouillon cubes when water heats up.

Meanwhile, melt remaining 2 Tbsp. butter, add flour and brown. Add half and half, salt & pepper, and whisk until smooth.

Allow to thicken, then add the mushroom mixture. Heat and serve.