Recipe: Copycat Cheesecake Factory Chicken Lettuce Wrap Tacos
This recipe is an almost exact copycat of the Cheesecake Factory Skinnylicious Mediterranean Chicken Lettuce Wrap Tacos – Only 250 calories in 3 “tacos” and so delicious! You can add or take out ingredients you don’t care for to make it your own!
Ingredients:
- 2 ounces boneless skinless chicken breasts, cut into 4-in long, 1-in thick strips
- 2 teaspoons Mediterranean Spice
- 1/4 cup Balsamic Vinaigrette
- 4 romaine lettuce leaves, shredded
- 1 tablespoon thinly sliced red onion
- 1/4 cup Red-Wine Vinaigrette
- 1/4 cup Tzatziki
- 12 butter lettuce leaves
- 4 Roma tomatoes, chopped
- 1 1/2 ounces crumbled feta cheese
- 12 kalamata olives, pitted and chopped
- 1 teaspoon chopped parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Directions:
- Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side.
- Season chicken with remaining teaspoon Mediterranean spice and remove from grill; set aside.
- Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine.
- Divide mixture evenly among butter lettuce leaves and drizzle each with 1 teaspoon tzatziki.
- Top each taco with 1 piece of chicken and garnish with chopped tomatoes, feta cheese, and olives. Season with parsley, basil, and oregano; serve.
Recipe: Slow Cooker French Toast Casserole
Doesn’t this Slow Cooker French Toast Casserole by Rachel Ray look AMAZING? It’s simple, too. Be sure to PIN IT and/or share it to your Facebook page so you don’t lose it!
Ingredients:
- 1 loaf white bread, cut into 1-inch cubes
- 8 eggs
- 1 1/2 cups milk
- 1/2 cup cream
- 1/4 cup maple syrup
- Zest of 1 orange
- 1/2 cup toasted walnuts
- 3 tablespoons butter, cut into cubes
- Nonstick cooking spray
- Maple syrup and bananas, for serving (Optional: butter or margarine for taste)
Directions:
- Preheat oven to 400ºF.
- Place bread cubes on a baking sheet and toast in the oven for 8-10 minutes or until golden brown. Remove from oven and allow to cool.
- In a large bowl, whisk together eggs, milk, cream, maple syrup and orange zest. Add the toasted bread cubes into the egg mixture. Add in walnuts and combine.
- Line the crock of a slow cooker with aluminum foil then spray with a nonstick cooking spray. Pour the bread and egg mixture into the slow cooker and dot the top with the cubed butter.
- Set the slow cooker to cook on high for 3 hours or set to low for 5 hours.
- Serve French Toast topped with maple syrup, sliced bananas, and more walnuts and butter if desired.
Recipe: Homemade Nutella (Even Better Than Packaged!)
If you love Nutella and want to try to make it yourself? The recipe below by Brown Eyed Baker is amazingly somehow better than the Nutella you buy at the store!
Recipe makes: 1½ cups Prep time: 15 minutes Cook time: 15 minutes
Ingredients:
- 2 cups (or 8 ounces) hazelnuts
- 1 cup powdered sugar
- ⅓ cup Dutch-processed cocoa powder
- 2 tablespoons hazelnut oil
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Directions:
1. Preheat oven to 375* F. Spread the hazelnuts out on a single layer on a rimmed baking sheet and roast until dark brown and fragrant, 12 to 15 minutes, rotating the baking sheet halfway through baking. Keep a close eye on them, as they can go from perfect roasted to burnt in a short amount of time. Transfer the hazelnuts to a medium-sized bowl.
2. Once the hazelnuts are cool enough to handle, place a second bowl upside-down on top of the bowl with the hazelnuts. Shake vigorously for about 30 seconds to remove the skins of the hazelnuts. It may take a few times to get all of the skins off; each time, remove the hazelnuts that have lost their skin to the bowl of a food processor, then continue shaking.
3. Process the hazelnuts in a food processor until their oil is released and they form a smooth, loose paste, 2 to 5 minutes, scraping down the bowl often.
4. Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until fully incorporated, scraping the bowl as needed, about 2 minutes. The mixture will loosen and become glossy. Transfer the spread to a jar with a tight-fitting lid or an airtight container. You can store it in the refrigerator or at room temperature for up to 1 month.
Fun 2-Ingredient Cloud Dough
Sensory play is so much for for kids and they can find it in various ways. Some of the best ways are with flour, sand, playdoh, water, and this great idea that Happy Hooligans thought up called Cloud Dough (some call it Moon Dough). All you need is a bag of flour and baby oil! It has a great soft texture and has an added bonus of making skin nice and soft when playing with it!
In a large bowl, pour 1 cup of baby oil into 8 cups of flour. Stir well with a wisk or spoon. Have the kids help if you don’t mind getting a little flour on them. Put into a large container and give the kids all sorts of toys to manipulate the dough (Happy Hooligans has some great ideas). Store in a sealed container and it will last a long time! If it seems to harden a bit, just add a bit more baby oil. Have fun!
Recipe: No-Bake GF Chocolate Chip Cheesecake Dip
I’m warning you: If you make this, hide it from the kids and your husband. Hide in the bathroom and eat it. I’m only warning you because it’s so good, and you won’t want to share it. If you are the giving type, this Chocolate Chip Cheesecake Dip recipe is perfect for a family get-together or work potluck. Oh, and it’s gluten-free!
Thanks to New to Veggie World for sharing the recipe. Check her website out for more addicting recipes!
Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 cup miniature chocolate chips
- Graham cracker sticks or teddy grahams (if you are GF, choose a GF variety)
Directions:
- In a small bowl, beat together cream cheese and butter until smooth.
- Add sugars and vanilla.
- Stir in chocolate chips.
- Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.