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Grilled Chicken Avocado Wrap

Everywhere you go, everyone is offering low-carb in an effort to court the weight conscious crowd. I find that I rarely buy wraps these days since I can replicate the $8 wrap easily at home, for a fraction of the price.

I kept seeing the same recipe showing up on my Pinterest feed where I pinned the exact same recipe no less than 3 times within a month. I made a mental note to cook some extra chicken breast to make these grilled chicken avocado wraps for a quick weekend brunch.

With only 5 ingredients, this grilled wrap is as simple as it can be. I loved that it took no more than 10 minutes to assemble and heat up on the panini grill. I think the main reason why this wrap tasted so good is because it is grilled. Friends, this wrap actually tastes as amazing as it looks. It is definitely worth a bazillion repins on Pinterest.

4 large flour tortillas
1 large chicken breast, cooked, sliced or diced
1 large ripe avocado, cut into slices
1 cup shredded mozzarella cheese
1 fat, juicy lime
2 tbsp cilantro, finely chopped (optional)

1. Preheat a panini grill.

2. Divide the chicken breast, avocado, mozzarella cheese and cilantro equally among the four tortillas.

3. Squeeze a little lime juice over the chicken breast and avocado.

4. Wrap tightly (like a burrito, tucking in the ends) and heat on the preheated panini grill.

5. Remove from the panini grill once the ingredients have warmed through and the cheese has melted. Serve warm, eat and repeat.

Source: Adapted from Closet Cooking


Classic BLT Sandwich

BLT sandwiches are as ubiquitous in the North American culture as peanut butter and jelly sandwiches. Writing a recipe for a BLT sandwich seems wrong as the name, BLT, (which stands for Bacon, Lettuce and Tomato) pretty much indicates what is in the sandwich.

For those of my readers who are not familiar with the BLT sandwich, you are missing out. It's high time you tried this easy and delicious sandwich.

I believe there are a few key things that separates an average BLT sandwich from an amazing BLT sandwich. The most important thing is to use a hearty and thickly sliced bread. Sourcing good quality thick cut bacon and using real mayonnaise are my other two must haves. If you can, buy tomatoes in season as they taste more flavorful. For the lettuce, I like using romaine lettuce but you can use other varieties such as iceberg, butterhead or green leaf.

Quick and ready in under 10 minutes, this sandwich is perfect for those who want lunch in a hurry.

2 slices hearty bread
2 slices of thick cut bacon (can substitute turkey bacon)
2 slices of tomato
1 lettuce leaf, washed and dried
1 tbsp of mayonnaise

1. Toast the bread in a toaster until golden brown.

2. In a microwave or pan, cook the bacon. Try this tip to cook bacon in 90 seconds.

3. Spread the mayonnaise on both slices of bread. Place lettuce, then tomatoes on one slice of bread. Place the bacon on the other sliced bread. Place the mayonnaise/bacon side down and cut the sandwich in half.

Source: Frugal Allergy Mom


Buffalo Cauliflower Bites

It is no secret my husband and I love chicken wings. We could eat chicken wings by the dozens on a daily basis if it wasn't for the fact it isn't healthy to consume copious amounts of chicken wings or the fact it can become an expensive habit.

For those who are as addicted to chicken wings as we are, I have a healthier and cheaper alternative for you. These buffalo cauliflower bites are healthier, cheaper than the traditional buffalo wings which uses chicken wings. After making this more than half a dozen of times, my husband and I agree that it tastes very similar to buffalo chicken wings. Good for your heart and good for your wallet. I could eat dozens of these!

1 medium head of cauliflower, washed and cut into florets

1 cup all purpose flour
1 cup cold water
1 tsp garlic powder
1/2 tsp salt

Buffalo Sauce
3 tsp butter
1/2 cup Franks RedHot Original Cayenne Pepper Sauce

1. Preheat the oven to 450 degrees F.

2. In a large bowl, mix flour, water, garlic powder and salt.

3. Coat each cauliflower floret in the batter and shake off any excess batter. I like to put coated cauliflower in a separate bowl and allow the excess batter drip off on their own.

4. Place cauliflower florets on a large greased baking sheet, making sure not to overcrowd the pan. Bake for 20 minutes until golden.

5. In a small saucepan, melt butter. Stir in Franks RedHot Sauce until well mixed.

6. Toss cauliflower florets with the hot sauce mixture until it is evenly coated. Return the cauliflower to the oven and bake for 10 minutes until the cauliflower is crisp.

7. Serve with celery sticks and blue cheese dressing.

Source: Slightly adapted from Franks RedHot


Sweet Corn and Black Bean Salad

This is the salad that I have been eating all summer long. Well, ever since I discovered it at my Sister-In-Law's house back in June.

My Sister-In-Law always serves at least two amazing salads at her dinner parties. The list of salads on her menu rotate as she experiments with different recipes. This leads me to constantly asking her for recipes and helping myself to countless servings shamelessly as a dinner guest. My worst offense has been with this particular salad, where I was responsible for eating most if not all of it. If I recall correctly, other people wanted a second serving as well. Well, first come first served.

Since I couldn't get enough of this salad at my Sister-In-Law's, I had to make it for myself many times to satiate those pesky cravings.

This salad taste best when you use fresh, in season corn and tomatoes. Serve this salad as a side or a main entree, as it's guaranteed to please even the fussiest eaters. I hope your guests will be a little more considerate than I was at sharing.

2 corn off the cob (check out how to cook corn in 3 minutes) or 12 oz (360 ml) can of peaches and cream corn, rinsed and drained
3 vine-ripened tomatoes, diced into small pieces
12 oz (360 ml) can black beans, rinsed and drained
1/4 cup finely minced red onion
1/8 cup chopped cilantro (optional)

1 large avocado, peeled, pitted and chopped into bite sized pieces

1/4 cup fresh lime juice
2 tbsp vegetable oil
1 tsp ground cumin*
1/2 tsp sea salt
1/2 tsp freshly ground pepper

1. Combine corn kernels, tomatoes, black beans, red onion and cilantro in a bowl.

2. Mix the ingredients for the dressing in a small bowl. Pour the dressing into the vegetables and mix. Allow the salad to marinate for at least 30 minutes to 1 hour in the refrigerator for best flavor. Stir in the avocado right before serving.

*For those with peanut and/or tree nut allergies, Clubhouse/McCormick sells spices free of peanuts and tree nuts. This may change without notice, please check with company for up to date information and always read all labels carefully before consuming.

Source: Lola via Frugal Allergy Mom