Ally's Sweet and Savory Eats: June 2017

Wednesday, June 28, 2017

Cherry Cake Bars

Do yourself a favor and find some cherries!
These bars scream summer and will fly out of the pan.

Cherry Cake Bars...a combo of sweetness, tartness and wholesome almond yellow cake! (sweetandsavoryfood.com)

This post contains affiliate links for your convenience.

Do you all get bored sometimes?

Oh golly, I do.  I get bored when there is nothing on T.V.  I get bored after 2 minutes of my kids fighting {please just GET ALONG}.  I get bored after having cold meat sandwiches for lunch three days in a row.

Saying all of this, people do say I am very content with simple things. And I am really.  You probably don't believe me at this point, but I am.  What I am getting to it is....I do sometimes get bored.  And frankly, lately, looking at the design of this blog had me BORED.

I cannot for the life of me remember when I had last done a major update, but I'm guessing it was when my last child wasn't even a twinkle in my eye.  Three years?  Four years?  Who knows.

I called my designer, gave her my ideas and told her to get to work.  What your seeing now is what we came up with.  I needed something simple.  Something clean.  Something not so 2006.  I hope you like it! 

Cherry Cake Bars...a combo of sweetness, tartness and wholesome almond yellow cake! (sweetandsavoryfood.com)

Enough, techy stuff.  How about these Cherry Cake Bars?

My neighbor texted me last week saying she had a bucket full of cherries and she wanted to share the love.  Yes please!  My heartbeat quickly dropped when I remembered I'd have to pit all those darn things.  Memories flooded my brain of me sitting at the kitchen table shoving a straw into individual cherries for SEVEN THOUSAND HOURS to get the pits out.

Thank god for texting.

I quickly texted another friend asking to borrow her cherry pitter {because I'm cool and have friends with cherry pitters} and thank the Lord she replied back quickly that yes, I indeed could borrow it, as my heart rate slowly went back down.

And after this long drawn out story, I didn't have to do any of the work, as my seven year old saddled up to the table and took over.  He's a stickler for any gadget.

Cherry Cake Bars...a combo of sweetness, tartness and wholesome almond yellow cake! (sweetandsavoryfood.com)

These bars are heavenly.  My kids wanted one after lunch AND dinner every day for about 4 days in a row.  That didn't happen, but they tried.

I love anything that involves a yellow cake and this dessert is just that.  The four eggs gives it such a rich cake flavor.  Top that with cooked down sweet, tart cherries, more cake batter and then that glaze?

Please.

It is a big cake, so I use my trusted jelly roll pan {with a snap-on lid!}.  Please invest in one of these if you don't already have one.  I carry this darn thing everywhere.  It is hands down my favorite pan to bake with.

Make these soon!  If you don't have fresh cherries available, it's okay.  Simply swap them with a can of cherry pie filling.  No need to fret.

Enjoy!

Cherry Cake Bars...a combo of sweetness, tartness and wholesome almond yellow cake! (sweetandsavoryfood.com)




Yield: 18

Cherry Cake Bars

prep time: 10 MINScook time: 35 MINStotal time: 45 mins
Freshly picked and pitted cherries folded into a yummy cake batter...plus a heavenly almond glaze drizzled on top! It will become a your favorite cake of the summer.

INGREDIENTS:

Cherry Filling
  • 3 c. fresh, pitted cherries
  • 1 c. sugar
  • 1/2 c. water
  • 1/2 T. cornstarch
Cake Batter
  • 1 3/4 c. sugar
  • 2 sticks, unsalted butter
  • 1 t. vanilla
  • 4 eggs
  • 3 c. flour
  • 1 1/2 t. baking powder
Glaze
  • 1 c. powdered sugar
  • 2 T. milk, plus more if needed
  • 2 t. almond extract

INSTRUCTIONS:


  1. In a small saucepan place the cherries, sugar, water and cornstarch. Bring this to a boil for 3-4 minutes, continuing to stir. Then remove from the heat and set aside.
  2. Preheat the oven to 350 degrees.
  3. Using a stand mixer, cream together the sugar, softened butter and vanilla until smooth. Add in the eggs, continuing to stir.
  4. Fold in the flour and baking powder until the batter is smooth.
  5. Grease an 11x18 jelly roll pan with cooking spray. Spread 2/3 of the batter into the pan. Then spread the cooled cherries over the batter. Finally, drop the remaining bits of batter on top.
  6. Bake for 33-35 minutes or until slightly golden brown or a toothpick inserted comes out clean.
  7. In a bowl combine the powdered sugar, milk and almond extract and whisk the glaze until smooth. If too thick, add in another tablespoon or two of milk. You'll want a thin glaze.
  8. Drizzle the glaze over the bars. Cut into 18 pieces and serve at room temperature. Great with whipped cream on top!
Created using The Recipes Generator

Friday, June 23, 2017

Open Faced Protein-Packed Breakfast Sandwiches

This post is sponsored on behalf of Bob's Red Mill.
All opinions are my own.

Open Faced Protein-Packed Breakfast Sandwiches...a cinnamon and vanilla infused hearty waffle, havarti cheese, a fried egg and crispy bacon!  Simply the best breakfast to start off your morning. (sweetandsavoryfood.com)

I love anything to do with breakfast.

Early mornings {yes, I'm a morning gal}, frothy warm coffees or cappuccinos, early sunshine, dippy eggs, sweet sugary donuts, the peaceful quiet before all is woken, salty bacon, easy conversation...my list is endless.

I love the simplicities of early mornings.  I want to wake up, dive into some exercise, read my devotional, perhaps catch a minute or two to work on this blog, watch the news, listen to a podcast or read my book in peace.

I'll be honest.  This doesn't always happen.  Some mornings I get in exercise and maybe a minute or two of reading before the first kiddo is up.  Other mornings I get it all in!  Just yesterday I went to pour myself a cup of coffee {let's be honest, a bit of coffee with my creamer} and I just happened to be holding the coffee mug UPSIDE DOWN, only to realize two seconds into pouring that it was going all over my countertop.

Good morning to ME.

Open Faced Protein-Packed Breakfast Sandwiches...a cinnamon and vanilla infused hearty waffle, havarti cheese, a fried egg and crispy bacon!  Simply the best breakfast to start off your morning. (sweetandsavoryfood.com)

After a LOT of trial and error over the years {almost 36 years} I've come to realize that my body needs a hearty breakfast.  When I fail to plan or just get plain lazy I'm ravenous by 10 a.m. and I'm reaching for a second breakfast.

Which in turn just defeats the purpose of breakfast.

In my younger days I could grab a granola bar while walking out the door and I was fine. Now?  It doesn't work so well.  I find now I do best when I eat something more substancial. Greek yogurt with granola, hearty whole wheat toast with peanut butter and sliced bananas or an egg scramble with all the fixings.

I have forever been a fan of Bob's Red Mill products.  Did you happen to see the post I did for them back in March featuring my creative {at least for...ME, it was creative} Spring Flower Cookie Garden Puzzle?  It's a bit of a show stopper!

Open Faced Protein-Packed Breakfast Sandwiches...a cinnamon and vanilla infused hearty waffle, havarti cheese, a fried egg and crispy bacon!  Simply the best breakfast to start off your morning. (sweetandsavoryfood.com)

When they reached out to me again I jumped on board immediately.  Why wouldn't I?  They provide high-quality, minimally-processed products that go directly from the mill to your table.  Over 400 of their products are certified organic and use non-GMO whole grains and their milling, testing, packaging and fulfillment are all done under one roof in the beautiful Portland, Oregon {that city is on my bucket list!}.

They recently unveiled several new products one of which spoke to me in my dreams...their Protein Pancake & Waffle Mix.

Umm...hello, I have three kids.  They would choose to eat pancakes or waffles every single day of their lives if I let them.  Getting more protein into their diet and mine early in the day has always been a goal.

This mix is chock-full of wholesome protein from whey and peas {who knew?}, along with added stone-ground whole wheat pastry flour and psyllium husk powder.  This special blend gives them a good source of dietary fiber, so you can eat pancakes or waffles guilt-free!

Open Faced Protein-Packed Breakfast Sandwiches...a cinnamon and vanilla infused hearty waffle, havarti cheese, a fried egg and crispy bacon!  Simply the best breakfast to start off your morning. (sweetandsavoryfood.com)

So remember how I was saying I most definitely need a hearty breakfast to make my day great? Well, you're in luck.  These Open Faced Protein-Packed Breakfast Sandwiches do just that.

A cinnamon and vanilla infused protein waffle, a slice of havarti cheese, a fried egg and crisp bacon. Eat this with a fork and knife or dig right in and just take a bite.  It will be messy, but it will be worth it!

There are over 30 grams of protein in this breakfast.  Can you believe that?  And trust me, you will not feel stuffed at the end.  It may look super indulgent, but it tastes light.  I cooked this up two mornings in a row and would have probably continued making them through out the week, but alas I was out of town.

To make things super easy - make the whole batch of waffles one day, along with the bacon and stick them in the fridge for the week ahead.  All that leaves you in the morning is heating those up, frying up an egg and getting a slice of cheese out of the fridge!  It really does come together in a simple way.

Open Faced Protein-Packed Breakfast Sandwiches...a cinnamon and vanilla infused hearty waffle, havarti cheese, a fried egg and crispy bacon!  Simply the best breakfast to start off your morning. (sweetandsavoryfood.com)

You can stock up on Bob's Red Mill Protein Pancake & Waffle Mix HERE.  A super great gift idea for a college student moving away this summer or a friend who has kids like me who love breakfast food!

When I don't have Bob's Red Mill products around, I simply swap out half of my traditional all-purpose flour for a hearty whole wheat and add a little ground flax seed to boot.  Pump up those mixes!

A special thanks to Bob's Red Mill for sponsoring this post.  What a great company!

Yield: 2

Open Faced Protein-Packed Breakfast Sandwiches

prep time: 5 MINScook time: 15 MINStotal time: 20 mins
I love hearty breakfasts. Something that can hold me over during a busy morning until lunch. This fluffy protein waffle is topped with havarti cheese, a fried egg and bacon!

INGREDIENTS:

Waffle Recipe

  • 2 eggs
  • 4 strips of bacon, cooked
  • 2 sandwiches slices of havarti cheese
  • 1 t. salt
  • 1 t. pepper

INSTRUCTIONS:


  1. In a bowl combine the waffle mix, water, melted butter or oil, cinnamon and nutmeg. Stir until it just comes togegher.
  2. Ladel the batter into a hot, greased waffle maker {you should have enough batter for two waffles}. Cook to desired doneness.
  3. While the waffle is cooking fry your egg, adding salt and pepper and bacon in the same skillet. Again, cook the egg to desired doneness {over-easy, over-hard, etc.} and the same with the bacon {soft or crispy}.
  4. When the waffle is done, top with a slice of cheese, the fried egg and two slices of the cooked bacon. Serve warm.
Created using The Recipes Generator

Monday, June 19, 2017

Creamy Broccoli Salad

This summer side dish staple is one of my favorites.
Eat up your greens!

Creamy Broccoli Salad...with a sweet crunch in a creamy dressing this is the perfect summer side dish! (sweetandsavoryfood.com)

Here's the thing.

Sometimes my blog posts are planned out weeks in advance.  Some of them are sponsored by wonderful companies and require a lot more work behind the scenes.  Some of them are methodically planned out to "peak" at the right season.

And there are recipes that become blog posts without much thought, nor planning, research or development.

Take for instance this Creamy Broccoli Salad.  I was standing at my kitchen window {doing dishes...ugh!} when I looked at my garden in the backyard noticing I should probably pick my first head of broccoli. It was big, green and ready to be eaten.

Shockingly, this was a Saturday and we had NO PLANS for the night.  I had set out some scrumptious local bratswurst to grill for dinner and I needed to incorporate this broccoli somehow...when a memory of this salad jumped into my mind.

Creamy Broccoli Salad...with a sweet crunch in a creamy dressing this is the perfect summer side dish! (sweetandsavoryfood.com)

I'm sure we've all had some variation of this salad at some point in our lives.  Some leave out the bacon {the horror}, others swear by raisins.  I've even seen where some like to include croutons to give it a super crunch factor.

I personally would never imagine leaving out the bacon and while I like the dried cranberry effect, raisins are fine too.  And since we have a WHOLE SHELF in our kitchen cupboard devoted to various nuts and seeds, I stuck with the traditional route of salted sunflower seeds.

With all of that salt and sweetness you need a creamy dressing.  It brings it all together and makes the most creamiest sauce!  Mayo haters give it a try, will ya?

Creamy Broccoli Salad...with a sweet crunch in a creamy dressing this is the perfect summer side dish! (sweetandsavoryfood.com)

I served this for that random dinner at our house on a Saturday night, but it's special enough to bring to a potluck or picnic.  I even had it at a graduation reception last month!

Now while I hand-picked this broccoli from my garden...I am not above jumping in the car and driving to the grocery store to pick up some.  Broccoli is broccoli in my opinion, whether from your own backyard to the neighboring market.

Whatever.  Just make this!

Even my kids {I have two who'd rather chew off their big toe than eat broccoli}, ate this without their usual complaining.

Bacon helps everything run smoothly.

Creamy Broccoli Salad...with a sweet crunch in a creamy dressing this is the perfect summer side dish! (sweetandsavoryfood.com)



Yield: 8

Creamy Broccoli Salad

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
This delicious summer salad is full of flavor! Fresh broccoli, crunchy sunflower seeds, dried berries all tossed in a creamy dressing. Perfect for summer picnics!

INGREDIENTS:


  • 1 lb. fresh broccoli florets
  • 1/2 lb. bacon, diced and cooked
  • 1/2 c. dried cranberries or raisins
  • 1/2 c. salted, shelled sunflower seeds
  • 1 T. dried onion flakes
  • 1 c. mayonnaise
  • 1/4 c. sugar
  • 2 t. vinegar
  • 1 t. salt
  • 1 t. pepper

INSTRUCTIONS:


  1. In a large bowl combine the broccoli florets, cooked bacon, dried fruit and sunflower seeds. Toss until mixed.
  2. In a small bowl stir together the mayo, sugar, vinegar and spices.
  3. Pour the dressing over the broccoli mixture and toss to coat. Refrigerate for at least 2 hours prior to eating, stirring again right before serving.
Created using The Recipes Generator

Wednesday, June 14, 2017

Chocolate Chip Popcorn Buster Bars

This post is sponsored by Palo Popcorn.
All opinions are my own.

Chocolate Chip Popcorn Buster Bars...a frozen summer dessert you'll love!  A layer of brownies, ice cream, unique toppings and hot fudge! (sweetandsavoryfood.com)

In case you've been living in an air-conditioned, deep, dark tunnel underground, then you are well aware it's been HOT.

It's the Midwest kinda hot.  Sweltering humidity that seems to choke out your lungs as soon as you walk outside.  People in the southwest talk about dry heat.  What is that?  I've never experienced it. I only know the kind of hot that makes a person sweat just standing outside.

We've had a crazy whirlwind week.  Between traveling for a weekend getaway and multiple ball games dinners at home have been scarce.  Dessert at home?  Pretty much extinct.

Chocolate Chip Popcorn Buster Bars...a frozen summer dessert you'll love!  A layer of brownies, ice cream, unique toppings and hot fudge! (sweetandsavoryfood.com)

Not that we need dessert.

Oh no, we don't need it at all.  But it's hot out and I like breaking the dietary rules of summer.  You know, the one where you're supposed to be eating salads, grilled lean meats and fresh fruit.

We eating that too....with a little ice cream dessert on the side.  What can I say?  I prefer being happy and content versus miserable and irritable.

Chocolate Chip Popcorn Buster Bars...a frozen summer dessert you'll love!  A layer of brownies, ice cream, unique toppings and hot fudge! (sweetandsavoryfood.com)

My friends at Palo Popcorn contacted me recently and soon after I found a HUGE shipment of their delicious kettle popped popcorn on my doorstep.

I jumped at the chance with working with them for a few reasons.  #1) I love popcorn.  Who doesn't? As a family we make a big batch on the stove top every Sunday afternoon.  Winter, Spring, Summer or Fall we make a batch.  It's relaxing and our little tradition.  #2)  Their popcorn is FOR REAL. Made with 100% pure coconut oil it contains zero trans fats, is gluten free and contains no preservatives.  #3) Their flavor is top-notch.  You know how sometimes you eat flavored popcorn and the seasoning is barely sprinkled on?  Not this stuff.  They don't cheat you.

And I'll admit, while it pains me to support a Badger state {just kidding...kinda}, I love using products that are local or semi-local.  Small businesses are kinda my thing.  Hailing from Wisconsin, they are practically cousins and since they make the world's best cheese, it was a no brainer.

Chocolate Chip Popcorn Buster Bars...a frozen summer dessert you'll love!  A layer of brownies, ice cream, unique toppings and hot fudge! (sweetandsavoryfood.com)

They have six delicious flavors Salted Original, Bacon Cheddar, Jalapeno Cheddar, White Cheddar, Premium Cheddar and Bacon Jalapeno Cheddar.

Stay tuned to the bottom of this post...you can win some for yourself!

Being a food blogger, I'm up for a challenge.  Remind the time I put mustard and rum in my boozy and spiced caramel blondies?  It worked!  After that spectacular dessert I just knew I could figure out how to put white cheddar popcorn into a homemade buster bar dessert.

You know the iconic Dairy Queen Buster Bar?  The one where vanilla ice cream, peanuts and hot fudge all incompass a popsicle stick?  Well, I don't have much patience or time for popsicle sticks, but I can make a killer ice cream dessert in a 9x13 pan.

So that is what I set out to do...

Chocolate Chip Popcorn Buster Bars...a frozen summer dessert you'll love!  A layer of brownies, ice cream, unique toppings and hot fudge! (sweetandsavoryfood.com)

And because I love brownies, I added a brownie layer, just because.

I can hear the cries through my computer already.  White cheddar popcorn in a sweet ice cream dish? It just doesn't make sense Ally.  I get it, you're right, it doesn't make sense.

But it tastes really good!

Both the salty peanuts and popcorn offset the sweet brownie, ice cream, chocolate chips and hot fudge.  Plus it gives the dish an incredible crunch effect!

Just like us Midwesterners like to eat cheddar popcorn and caramel corn mixed together, this dish works the same.  It does require a bit of layering ability and definitely some extended freezer time, but it's worth the effort.

I made this on a day that was particulary busy...camp in the morning, ball games at night...all of us sweaty and tired by the time we got home to eat dinner.  Thankfully this dessert was waiting for us in the freezer ready to eat!  It was the perfect ending to a dreadfully hot and sticky day.

Chocolate Chip Popcorn Buster Bars...a frozen summer dessert you'll love!  A layer of brownies, ice cream, unique toppings and hot fudge! (sweetandsavoryfood.com)

Want to win a big variety pack of Palo Popcorn for yourself?  Trust me, you do.  Here's your chance! You have two different ways to enter.  

1) Leave a comment on this post telling me which Palo Popcorn looks tasty to you.

2) Visit my Facebook page and comment telling me who you'd feed this delicious dessert to.

3) Do both to double your entries!

For those local in my area, visit Hy-Vee in Iowa City, store #1281, 1720 Waterfront Drive, as they stock this delicious popcorn!

Kudos to Palo Popcorn for sponsoring this post.  
Head on over to their website for ordering information!


Yield: 18print recipe

Chocolate Chip Popcorn Buster Bars

prep time: 5 hourcook time: 20 MINStotal time: 5 hours and 20 mins
A rich bottom brownie layer, vanilla ice cream, salted peanuts, popcorn, chocolate chips and hot fudge...it's one that will become a summer tradition!

INGREDIENTS:


  • 1 boxed brownie mix
  • 1/2 gallon vanilla ice cream, softened
  • 1 1/2 c. salted peanuts
  • 2 c. White Cheddar Palo Popcorn
  • 1 c. chocolate chips
  • 1 c. hot fudge, melted

INSTRUCTIONS:


  1. Preheat the oven to 350 degrees.
  2. Lay parchment paper, overlapping the sides in a 9x13 baking pan.
  3. Mix the brownies according to package directions. Bake for 20 minutes. Remove from the oven and allow to cool completely on a wire rack.
  4. Allow the ice cream to sit on the counter for 30 minutes to soften. Once soft spread onto the cooled brownies, smoothing out with a spatula.
  5. Lay on the peanuts, popcorn and chocolate chips gently pushing with your hands into the softened ice cream. Place in the freezer for 4 hours.
  6. Remove from the freezer. Warm up the hot fudge in the microwave in 30 second intervals until smooth. Drizzle the hot fudge over the bars. Place back in the freezer for another hour before serving.
  7. To serve, lift up the parchment paper and remove the bars from the pan. Run a long sharp knife under hot water and slice squares for serving. Keep the bars in the freezer for up to one week covered.
Created using The Recipes Generator

Friday, June 9, 2017

Honey Dijon Crunchy Chicken Wraps

This post is sponsored by Stonyfield as my part of the Stonyfield Clean Plate Club.
All opinions are my own.

Honey Dijon Crunchy Chicken Wraps...the perfect blend of a crunchy chicken finger and fresh greens all tossed in a creamy yogurt dressing! (sweetandsavoryfood.com)

There are many things I love about summer.  To name just a few...opening the windows, fresh air, iced sun tea, strawberries, dinners on the patio, farmer's markets, baseball games, fresh garden produce, BLT's, lounging by the pool, reading a good book outside on the porch, barbecues, vacations and so much more.

I really could keep going on forever.

Summer is simple.  It's a time for us to relax a bit, get outside and stay up just a little bit later.  With that comes simplier meals.  Lunches and dinners that are easy to throw together on the go.  Ones that don't require too much fuss and are full of fresh ingredients.


Honey Dijon Crunchy Chicken Wraps...the perfect blend of a crunchy chicken finger and fresh greens all tossed in a creamy yogurt dressing! (sweetandsavoryfood.com)

I recently joined the Stonyfield yogurt Clean Plate Club.  Each quarter I'll be sharing a fun new recipe using the delicious Stonyfield yogurt and another product of their choice.

This month I was happy to pick up some Taylor Farms Organic Sweet Baby Lettuce.  Taylor Farms is a family owned operation out of Salinas, California.  They offer a wide variety of salad kits, vegetables, snack trays and more.  Found at Kroger, Meijer and Target {hello, favorite store!}, their blends are fresh and delicious.

And did I mention a perfect pairing for these Honey Dijon Crunchy Chicken Wraps I made?


Honey Dijon Crunchy Chicken Wraps...the perfect blend of a crunchy chicken finger and fresh greens all tossed in a creamy yogurt dressing! (sweetandsavoryfood.com)

While at Target I also picked up a container of Stonyfield Organic Whole Milk Yogurt. Yogurt isn't just to eat topped with granola!

Whole, creamy plain yogurts are also great for making dressings, sauces and marinades. Because, hello...you can't have salad without dressing!  A plain salad in my opinion is just boring.  I whisked together an easy dressing of yogurt, spicy brown mustard, red wine vinegar, honey and seasonings.  

You guys, I could have just drank the stuff and been satisified.  It is THAT good!


Honey Dijon Crunchy Chicken Wraps...the perfect blend of a crunchy chicken finger and fresh greens all tossed in a creamy yogurt dressing! (sweetandsavoryfood.com)

I'm not one to daintly drizzle a tablespoon of dressing over my food.  I like flavor.  And moisture, if I'm being honest, a dry, tasteless dinner is almost unedible to me.

So I tossed the Taylor Farms Sweet Baby Lettuce blend with the homemade dressing and then drizzled more on top of a crunchy chicken finger.

Yes, I said crunchy chicken finger.  And did I mention a sprinkling of crisp sliced almonds? This wrap is full of flavor and texture.  Roll it all up and it is the perfect summer lunch or light dinner.


Honey Dijon Crunchy Chicken Wraps...the perfect blend of a crunchy chicken finger and fresh greens all tossed in a creamy yogurt dressing! (sweetandsavoryfood.com)

You see an assortment of "wraps" grace menus all over the country and I do order them often, but I have to admit I've never really made them at home.  What's not to love?  All your protein, veggies and fun sauce combined into one. 

It's basically the equivalent of the traditional casserole in the winter months.

And here's the kicker.  Kids will have a tendancy to eat their greens if wrapped up all pretty. Throw in a crunchy chicken finger and your golden.  Great to eat fresh for an easy lunch or wrap them up in tin foil while the chicken is still warm and take to the ball park for an easy dinner on the go.  They are also yummy eaten cold.  Whatever you prefer!



A big thanks to Stonyfield for sponsoring this post, as it's an honor to be part of their Stonyfield Clean Plate Club.

#TaylorFarms #StonyfieldOrganic #SaladsonRepeat #NationalDairyMonth #StonyfieldBlogger

Yield: 6

HONEY DIJON CRUNCHY CHICKEN WRAPS

Your new favorite summer lunch! Fresh greens, a crunchy chicken finger and almonds all tossed in a creamy honey dijon yogurt dressing.
prep time: 5 MINScook time: 20 MINStotal time: 25 mins

INGREDIENTS

Honey Dijon Dressing
  • 1/2 c. Stonyfield Organic Whole Milk Plain Yogurt
  • 1/4 c. honey
  • 2 T. spicy brown mustard
  • 3 T. rice wine vinegar
  • 1 t. pepper
  • 1 t. salt
  • 1/2 t. garlic powder
For the wrap:
  • 6 10-inch flour tortillas
  • 6 large frozen chicken tenders
  • 1/4 c. sliced slmonds
  • 2 c. Taylor Farms Organic Sweet Baby Lettuce

INSTRUCTIONS



  1. Cook the frozen chicken tenders according to baking directions, allowing them to get extra crispy.
  2. In a bowl make the dressing. Combine the yogurt, honey, mustard, rice wine vinegar and spices. Whisk until smooth and set aside.
  3. In a bowl toss the lettuce with a couple of spoonfuls of the homemade dressing.
  4. When the chicken is done assemble the wraps. Flour tortilla, dressed lettuce, chicken, sliced almonds and a drizzle of more dressing. Roll up tightly, folding in the sides and eat warm. Wrap in tin foil if taking on the go. If you'd like to eat them cold {which is great too!} wrap up in tin foil and keep in the fridge for up to a day.
  5. Serve with extra dressing on the side for dipping.
Created using The Recipes Generator