Chicken Cucumber Teriyaki Wraps {Winner!}

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Chicken Cucumber Teriyaki Wraps from Shauna:

2 chicken breast

1 red or yellow pepper

1 cucumber

Rice

Tortillas

Cut chicken in strips and cook in Teriyaki sauce. Cook rice. Cut cucumbers and peppers in strips. Add chicken, rice, cucumbers and peppers to tortillas. Wrap up and enjoy.

baked brie.

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Baked Brie from Tamara:

1 large wheel of brie (Costco size - 16 ounce)

1/2 to 3/4 cup chopped pecans, depending on preference

1 cup brown sugar

1/2 cup pure maple syrup

1. Preheat oven to 400 degrees.

2. Bake brie wheel (leave rind on) for about 5 to 7 minutes, until soft. If you don't like the rind an option is to scrape it off just the top before baking but make sure to leave it on the sides to keep the shape in tact.

3. While brie is baking, mix together pecans, brown sugar and maple syrup. Pour on top of baked brie and return to oven for an additional 5-7 minutes or until syrup mixture is bubbly and pecans are toasted.

Serve with crackers, baguette slices, apples, pears, gingersnaps…

**option - If you want to use a smaller brie wheel, just halve or reduce syrup/brown sugar mixture.

breakfast burritos.

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Breakfast Burritos from Randi:

6 Eggs (half regular, half egg whites or egg beaters)

1/2 bag of frozen hash brown potatoes

6 oz. shredded cheese

6-12 oz of your favorite salsa

ham, sausage or bacon

6 tortillas (the cook your own from Costco are our favorite)

Makes 6 burritos

Cook scrambled eggs, meat and hash browns separately (we often cook the bacon in the microwave or have pre-cooked sausage and can just throw the meat in with the eggs once the eggs are mostly cooked). Warm tortillas and add a layer of eggs, meat and potatoes then top with about 1 oz of cheese and 1-2 oz salsa. Carefully fold in one end and then skillfully roll them up.

We typically roll each burrito in tin foil and throw them in the oven if we're not eating them right away (they travel well in a cooler if you're running to an early game, or early morning lake trip). Once rolled in tin foil we also throw them in a zip lock bag, put them in the fridge and eat them later in the week, or throw them in the freezer and pull one or two out when you need them. Reheat them in the oven or remove foil and microwave.

crispy chicken bundles.

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Crispy Chicken Bundles from Erin:

1/4 cup corn

1/4 cup rinsed black beans

1/4 cup salsa

1 cup cheese

chicken breasts

1 pkt Shake n Bake seasoned coating mix

Heat oven to 400 degrees. Combine corn, beans, salsa and half of cheese. Roll chicken in Shake n Bake. Roll mixture into the middle of chicken or just cover it. Bake for 30 minutes and sprinkle remaining cheese the last 5 minutes.

15 minute garlic zucchini pasta.

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15 Minute Garlic Zucchini Pasta from Jenn:

1 pound rotini pasta

5 small zucchini, sliced

Olive oil

4 cloves garlic, minced

1 pinch crushed red pepper flakes

1/3 cup chopped parsley

Salt and pepper to taste

1/2 cup grated parmesan cheese

Cook pasta according to package directions, then drain and set aside.

Heat a large skillet. When hot, drizzle olive oil over the pan. Sauté garlic and red pepper flakes together briefly, add zucchini. Sauté zucchini with garlic until zucchini is cooked, but still has a little crunch. Toss with pasta. Add salt and pepper to taste. Stir in cheese. Serve.

pasta with brie sauce.

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Pasta with Brie Sauce from Michelle:

(via Gianina Bunce)

1. Sauté in saucepan:

Olive oil covering bottom of pan

2 Tbsp. crushed garlic

Chopped olives (as many as you like in sauce) I use 1/3 - 1/2 of a small can and freeze the rest

1/4 to 1/2 tsp red pepper flakes

2. Add:

1 large can crushed tomatoes and stir.

1 tsp. coarse salt

1 tsp. fresh ground pepper

1/4 tsp. oregano

1 tsp. white sugar

1/4 tsp. basil

1/4 cup parmesan cheese

Cook for a few minutes on medium heat

3. Add:

1 block of brie cheese (I get a 1 pound wheel at Sam's/Costco and cut it into quarters. I use one quarter per batch (4 oz). Wrap the rest in freezer paper and put in a freezer bag in the freezer. Then they are ready to go for the next time you want to make it. It's much cheaper than buying it at the regular grocery store and then you always have it on hand. Peel the skin off with a vegetable peeler. Break cheese up in to pieces and stir into sauce until it melts. Serve over your favorite pasta.

pasta with bacon and peas.

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Pasta with Bacon and Peas from Beckie:

(adapted from Martha Stewart Everyday Living)

6-8 slices bacon

2 shallots, halved and sliced

10 0z. frozen peas

1 cup half & half

18 oz. angel hair pasta (or linguine, or thin spaghetti, etc)

Boil pasta in water. In large frying pan, cook bacon over medium heat. Transfer to plate - do not drain pan! Add shallots to pan - season with salt and pepper. Cook 1-2 minutes until softened. Add peas and half & half. Simmer until slightly thickened (3-5 minutes).

Cook pasta. Drain and return to pot. Pour sauce over pasta; toss to combine. Sprinkle with bacon and serve immediately.

Pesto.

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Pesto from Shalee:

1 cup chopped parsley

1 T basil leaves

1 tsp salt

1/8 tsp white pepper

2 cloves garlic crushed

1/2 cup olive oil

3/4 cup parmesan cheese

1/4 cup finely chopped walnuts (could also use pine nuts if you prefer)

Throw all ingredients in a food processor until ground to a chunky paste like consistency. You can also chop by hand and mix together. I usually double this and use it for two different recipes or as a spread for pan inis.

Noodles with Pesto Sauce

1 recipe pesto (above)

1 (8 oz) package noodles, cooked

Pour pesto over noodles and toss lightly

Pesto Chicken Breasts with Squash

1 recipe pesto (above)

4 small chicken breasts

2 cup chopped zucchini or squash

2 T finely grated parmesan cheese

Cook chicken in 1 Tbsp olive oil for four minutes. Add squash and cook an additional 4-6 minutes or until done. Spread pesto over chicken and sprinkle with cheese. Serve when cheese and pesto are warm.

southwestern pasta skillet.

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Southwestern Pasta Skillet from Jocelyn:

1 lb pasta

12 oz ground beef or turkey

1/2 cup chopped onion

1 Tbsp chili powder

1 can corn

1 can ready cut diced tomatoes

Cook pasta according to package directions, drain. Brown meat and onion in large skillet, drain, stir in chili powder and garlic powder. Cook and stir 1 minute. Stir in corn, undrained tomatoes and cooked pasta. Heat through.

Coconut Poppyseed Bundt Cake.

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Coconut Poppyseed Bundt Cake from Brittany:

1 box yellow cake mix

1 small box coconut creme pudding

1 cup water

1/2 cup vegetable oil

3 eggs

2 Tbsp poppy seeds

Spray bundt pan very well with baking spray with flour (I use Bakers Joy). Mix eggs and oil. Then add cake mix, pudding and water. Lastly add poppy seeds. Bake for 40 minutes at 350. When slightly cooled, carefully dump pan upside down onto a plate or platter. Sprinkle with powdered sugar or glaze.

fettucine alfredo.

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Fettucine Alfredo from Kelly:

1/2 cup butter

3 oz cream cheese

2 cups heavy whipping cream

1 tsp garlic powder

1/2 cup fancy shredded parmesan cheese

1 tsp salt

1/2 tsp ground black pepper

1 lb fettucine noodles

Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example you're serving it as a dipping sauce without pasta) you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.

Cook the fettucine according to package directions; drain. Stir the parmesan cheese into the sauce and season with salt and pepper. Toss the sauce and pasta in a large bowl and serve immediately.

Can add cooked chicken or shrimp.

*The finished sauce can be refrigerated for up to a week.