Tuesday, June 30, 2015

Shortcut Chicken Caesar Wraps

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EffortlessMeals #CollectiveBias

Store bought rotisserie chicken with romaine lettuce, Caesar dressing, and parmesan cheese with a garlic cream cheese spread. These wraps are so simple and SO good!






I have been a chicken Caesar wrap addict ever since I was a freshman in college. We had a little cafe and coffee bar that served premade wraps in a mini fridge at the counter. Most days I would forgo the cafeteria and use the extra funds I had on my card for the month on a wrap, soda, and salt & vinegar chips instead.

If I had any idea the amount of money I was wasting by NOT using my cafeteria meals that I was financing through student loans at the time...

I could smack myself upside the head!

I'm STILL paying for those skipped meals. UGH.

Wraps a huge go-to lunch for us around here. It's just so simple to arrange some tasty ingredients, roll it up, slice and serve. Everyone can pick their favorites and customize their wrap to what they like. 





Having tortillas and cooked chicken in the fridge is a handy shortcut for making tasty wraps. I try to always save leftovers, or pick up a Marketside rotisserie chicken at Walmart to have on hand. Being able to recreate one my college favorite lunches, for WAY cheaper, is a lifesaver for me at meal time!








Shortcut Chicken Caesar Wraps

Ingredients
  • 8 oz cream cheese, softened
  • 1 cup creamy Caesar dressing, divided
  • 3/4 cup grated parmesan cheese, divided
  • 2 teaspoons minced garlic
  • 3 cups chopped romaine lettuce
  • cooked Marketside rotisserie chicken
  • 4 flour tortillas
Cooking Directions
  1. In a small bowl, beat cream cheese, 1/2 cup dressing, 1/4 cup parmesan, and minced garlic until creamy.
  2. In a separate large bowl, toss romaine with remaining 1/2 cup dressing and 1/2 cup parmesan.
  3. Spread 1-2 tablespoons cream cheese mixture on tortillas. Add some cooked chicken, lettuce, and an extra sprinkling of parmesan cheese.
  4. Roll up, slice and serve.




These would make a great lunch box wrap once back to school time rolls around! Not that I'm counting or anything... ;)





I love how easy it is to pick up a fully cooked rotisserie chicken while I'm doing my weekly grocery shopping at Walmart - no need to heat that kitchen up when it's already super hot outside! They have them hot and ready to eat right by the registers! There's also Marketside pizza available in the front along with bottles of Coca-Cola products. No dinner planning needed!


Here are some of my favorite sandwiches and wraps:














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Monday, June 29, 2015

Triple Chocolate Cupcakes

Devil's food chocolate cake mix with miniature chocolate chips and milk chocolate buttercream frosting - these are the best chocolate cupcakes ever!





I'm a horrible, horrible daughter.

My dad reads my blog every day. And I made chocolate cupcakes. And didn't give him any.

I'm sorry dad! :(

In my defense, your two grandsons BEGGED me for a cupcake - and then Paul had to take them to work for a bake sale to benefit Alex's Lemonade Stand. So, it was for a good reason.







I know he's going to bug me about when I'm making him a batch.

Good thing these Triple Chocolate Cupcakes were insanely easy, and so incredibly good - I will have no problem making a 2nd batch of these babies anytime! I'm a huge fan of doctoring up cake mixes to taste homemade and I'm telling you, NO ONE will be able to tell these started with a devil's food mix. The secret is in the miniature chocolate chips. Don't be tempted to use regular sized chocolate chips - they'll just sink to the bottom of the cupcakes and melt. The miniature ones stay put and you get a nice pocket of chocolate in every bite.




Triple Chocolate Cupcakes

Ingredients
  • 15-16 oz box devil's food cake mix
  • (plus oil, water, and eggs called for on box)
  • 2 cups miniature chocolate chips
  • 6 tablespoons butter, room temperature
  • 6 tablespoons cocoa powder
  • 2 3/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 5-6 tablespoons milk
  • chocolate sprinkles
Cooking Directions
  1. Line 24 muffin cups with paper liners. In a mixing bowl, beat cake mix and ingredients called for on box for two minutes.
  2. Gently stir in chocolate chips. Divide batter evenly among muffin cups, about 3 tablespoons in each.
  3. Bake at 350 for length of time directed on box. Cool completely.
  4. In another mixing bowl, stir together cocoa powder and powdered sugar. Add in butter, vanilla extract, and 5 tablespoons milk.
  5. Beat well. Add an additional tablespoon of milk for better consistency if needed.
  6. Pipe or spread onto cupcakes. Sprinkle with chocolate sprinkles.





Oh man, I should have made a 2nd batch right away - I want one now!!


Here are some more of my favorite cupcake recipes:


Snicker's Stuffed Peanut Butter Cupcakes




Candy Apple Cupcakes with Cinnamon Buttercream Frosting




Lemon Pudding Cupcakes




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Sunday, June 28, 2015

Menu Plan Monday 6/29



This coming Saturday is the 4th of July and I haven't even talked to my mom about what she wants to do, ha! Unfortunately, this is the first year in a long time that Paul will be working, so he won't be able to come with us to see fireworks. I'm sure the boys will be disappointed - me too! :(

I'm trying to keep the menu plan simple this week, due to having lots of little things planned and not nearly enough time to get them all done! Here's our plan for the week:



Shortcut Hot Roast Beef Sandwiches








Homemade Cheesy Beef-a-roni








Easy Lasagna Soup








Crockpot Cola Chicken








Grilled Hotdogs







4th of July Cookout
Red, White, & Blue Cheesecake Torte








Leftovers






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