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A Quick Dinner

Busy doing chores and packing for my trip. What to do for dinner? Especially when I’m trying to deplete my refrigerator of fresh foods that will certainly go bad while I’m gone. How about a quick pasta dinner (sorry no pictures, did I mention I was busy packing)?
I put the pasta on to cook. Meanwhile I placed some cleaned baby spinach in a plastic colander, diced up a couple of tomatoes and pulled out some spices. I tossed the tomatoes with olive oil, garlic, basil, oregano, salt and pepper. When the pasta was ready, I drained it in a colander that I held over the spinach colander, wilting the spinach with the hot pasta water. I set the spinach aside and quickly rinsed the pasta with cool water. I drained the spinach well and then tossed the pasta, spinach and tomato mixture together. Toss with some Parmesan and dinner is served.
Chicken and Rice Wraps
This recipe takes advantage of what’s available from the garden these days. Substitute raspberries, peaches or plums if you like.
Chicken and Rice Wraps
- 2 chicken breasts, cooked and cubed
- 1 cup baby spinach leaves
- 1 cup sliced strawberries
- 1/2 cup chopped pecans
- 1 cup cooked brown or wild rice
- 4 large tortillas (flavored ok)
Dressing:
- 1/4 cup Raspberry Dressing
- 2 tbsp mayonnaise
- 2 tsp red wine vinegar
- Fresh mint
Mix together chicken, spinach, strawberries, pecans and rice. Mix together dressing ingredients, toss with chicken mixture. Let sit 15 minutes or more. Roll 1/4 of mixture in each tortilla.
Greek Chicken Wraps
Nothing beats a good Greek restaurant for a nice lunch meal. I am partial to pita sandwiches, but it can be difficult in my area to find good, fresh pita bread. So tortillas make a good substitute. In this recipe, you can use spinach or sun-dried tomato wraps to really spark things up. Regardless these are easy and quite flavorful wraps. Perfect for a holiday picnic by the lake.
Greek Chicken Wraps
- 4 boneless chicken breasts, cut into 1” pieces
- 2 tbsp lemon juice
- 1 tbsp Dijon or stone ground mustard
- 2 tsp crushed garlic
- 1 tsp dried oregano, crushed
- 1/8 tsp pepper
- 1 tbsp olive oil
- 1 small cucumber, peeled & chopped
- 4 oz plain yogurt
- ¼ tsp dill
- 2 oz crumbled feta
- 2 oz sliced black olives (opt)
- 4 burrito size flour tortillas, spinach tortillas are a fun choice
- ½ green leaf lettuce, shredded
skillet & bowl
Mix together chicken, lemon juice, mustard, 1 tsp garlic, oregano & pepper in bowl, coating chicken thoroughly, let sit for 30 minutes. Prepare cucumbers, add yogurt, dill and remaining garlic and mix well. Refrigerate until served. Wrap tortillas in foil and heat in a 350° oven for 10 minutes, turn oven off and let them stay warm until served. Heat oil in skillet on medium-high and add chicken and marinade. Cook until chicken is cooked through, about 5 to 8 minutes. To serve, add chicken mixture, yogurt mixture, feta, olives and lettuce to each tortilla and roll up. Use any remaining yogurt mixture to dip tortillas in.
He’s back! Sorry-no bells on.
Sorry it’s been so long since I posted. Been having some knee troubles that are depressing me, and we are in the midst of trying to get some concrete poured. The weather isn’t being very cooperative-it looks like we will get a good soaking today, and it may well turn into snow later. We had a spell of warm spring weather last week that had me out tilling and expanding the garden plot and cruising the garden centers looking for sprouts and seeds.
That all seems like last year now.
Good day to stuff some shells with cheese.
Enjoy!
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