Budget-Friendly Cooking

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    • #261931

      Grilled BBQ Chicken Wraps

      Makes:4 servings, one wrap each

      1 lb. boneless skinless chicken breasts

      3 Tbsp. Zesty Italian Dressing

      1/2 cup Barbecue Sauce

      4 large flour tortillas (10 inch)

      1 cup Shredded Cheddar Cheese

      1 tomato, chopped

      PREHEAT grill to medium heat. Brush chicken with dressing. Grill 6 to

      8 min. on each side or until cooked through, brushing with half of

      the barbecue sauce for the last few minutes. Thinly slice chicken.

      spoon remaining barbecue sauce down centers of tortillas; top with

      chicken, cheese and tomatoes. fold in opposite sides of tortillas;

      roll up burrito-style.

      grill, seam-sides down, 8 to 9 min. or until golden brown, turning

      after 5 min.


      Cooper’s Famous BBQ Chicken

      Makes:5 servings

      1/2 cup Zesty Italian Dressing

      1 broiler-fryer chicken (3 lb.), cut up

      1/2 cup Hickory Smoke Barbecue Sauce

      1 chipotle pepper in adobo sauce, chopped

      POUR dressing over chicken in resealable plastic bag. Seal bag; turn

      to evenly coat chicken. Refrigerate 1 hour to marinate. Remove

      chicken from marinade; discard bag and marinade.

      preheat grill to medium heat. mix barbecue sauce and chopped pepper;

      set aside.

      grill chicken 40 min. or until cooked through, turning occasionally

      and brushing with the barbecue sauce mixture during the last 15 min.

      of the grilling time.


      All-American BBQ-Bacon Cheeseburgers

      Makes:4 servings

      1/2 cup Barbecue Sauce

      1 lb. ground beef

      4 cheese Singles

      4 kaiser rolls, split, toasted

      4 lettuce leaves

      4 thin tomato slices

      4 slices Bacon, crisply cooked, broken in half

      HEAT broiler. Reserve 1/4 cup barbecue sauce. Shape meat into 4


      BROIL, 4 to 6 inches from heat, 7 to 9 min. on each side or until

      cooked through, brushing occasionally with remaining barbecue sauce.

      Top with Singles. Broil 1 min. or until Singles begin to melt.

      COVER bottom halves of rolls with lettuce and tomatoes; top with

      burgers, reserved sauce, bacon and tops of rolls.


      Barbecue Ranch Chicken Salad

      Makes:6 servings, 1-3/4 cups each

      2 pkg. (6 oz. each) Grilled Chicken Breast Strips

      1/2 cup Barbecue Sauce

      1 pkg. (10 oz.) mixed salad greens

      1 large tomato, cut into wedges

      1/2 cup sliced red onions

      1/2 cup Ranch Dressing

      1/2 cup Natural Sharp Cheddar Cheese Crumbles

      cook chicken and barbecue sauce in large skillet on medium-high heat

      until heated through, stirring occasionally.

      toss greens with chicken, tomatoes and onions in large bowl.

      top with dressing and cheese.


      balsamic beef dip sandwich

      makes:2 servings

      2 Tbsp. Classic Balsamic Vinaigrette Dressing made with Extra Virgin

      Olive Oil

      1 cup thin onion slices

      1/2 cup thin red pepper strips

      1/2 cup beef broth

      12 slices Shaved Roast Beef

      2 French bread rolls (6 inch), partially split

      HEAT dressing in medium skillet on medium heat. Add onions and

      peppers; cover. Cook 5 min., stirring occasionally.

      STIR in 1 Tbsp. broth; simmer, covered, on medium-low heat 10 min.,

      stirring occasionally. Meanwhile, microwave remaining broth in

      microwaveable bowl on HIGH 1 min. or until hot.

      fill rolls with meat and onion mixture. serve with broth as a dipping



      favorite blt

      makes:4 servings

      1/4 cup Mayonnaise

      4 baguette rolls (6 inch each), split, toasted

      4 leaf lettuce leaves

      8 slices tomato

      12 slices Bacon, crisply cooked, drained

      spread mayo onto baguettes.

      fill with lettuce, tomatoes and bacon.


      berry bliss cake

      makes:8 servings, one piece each

      3/4 cup cold milk

      1 pkg.(4-serving size) Vanilla Instant Pudding

      1-1/2 cups thawed cool whip whipped topping

      1 pkg.(10.75 oz.) frozen pound cake

      1/4 cup orange juice

      2 cups mixed raspberries and sliced strawberries

      1/4 cup blackberries

      ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2

      min. or until well blended. Stir in 1 cup of the whipped topping.

      CUT cake horizontally into three layers; brush with juice. Place

      bottom layer on serving plate; top with 3/4 cup of the berries, half

      of the pudding mixture and middle cake layer. Repeat layers of

      berries and pudding mixture; cover with top cake layer. Top with 1/2

      cup whipped topping and the remaining berries; cover loosely with


      REFRIGERATE at least 4 hours or up to 24 hours. Store leftovers in



      Kelly in IL

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