What You Need!

1 lb. (450 g) boneless skinless chicken breasts, grilled, chopped

1-1/2 cups  coleslaw blend

1/2 cup grape tomatoes, quartered

1/2 cup Tex Mex Shredded Cheese

1/4 cup Ranch Dressing

1 Tbsp.  lime juice

1 tsp. chili powder

4 large  whole wheat tortillas

1/2 cup salsa

1/4 cup  light sour cream

Make It!

HEAT barbecue to medium heat.

COMBINE first 4 ingredients in large bowl. Mix dressing, lime juice and chili powder. Add to chicken mixture; toss to coat.

SPOON into centers of tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

GRILL, seam-sides down, 8 to 9 min. or until golden brown, turning occasionally. Serve topped with salsa and sour cream.

Kitchens tips

Special Extra

Season filling with hot sauce before using as directed.

Substitute

Prepare using grilled beef steaks or pork.

Note

Wraps can be secured with toothpicks before grilling, if desired. Discard toothpicks before serving.

After trying Genoa and absolutely loving it I decided one night that I would surprise Delila with a home made pizza. We both thought it turned out really well.

Ingrediants

You will need to pickup these items in order to make this awesome pizza:

• Pizza Crust
• Mayo (you can replace the mayo with pizza sauce)
• Genoa sliced a finely as you can get it cut.
• Pepperoni
• Olives
• Mushrooms
• Shredded Marble Cheese
• Feta Cheese

Instructions

In my opinion a GREAT pizza has enough topping so that every bite is filled flavor but not too much that you can’t pickout the individual flavors.

1. Start by putting cutting up a couple handfulls of mushrooms. You should be able to cut the mushrooms into 4 pieces.
2. Put some becel margerine into a hot pan and cook the mushrooms until brown. While cooking the must rooms you will want to start on step 3.
3. Place the Pizza shell on a Pizza pan.
4. Take a table spoon of mayo and splat it on the pizza. Using the same spoon draw circles in the mayo till the mayo is spread out over the pizza very thinly and evenly. You don’t want to get too close to the edges either of the shell.
5. Place the Genoa on to the pizza. I find it easier starting a middle column of Genoa and then work my way out to the side. The mayo helps keep the meat on the pizza in place.
6. Next place the pepperoni on the pizza. You don’t need to put very much on the pizza as you want the flavor over the Genoa to come through.
7. Open a can of black olives and strain the juices out from the can.
8. Open a jar of banana peppers and cut them up. I used a device similar to the slap chop and it worked great for them!
9. Once the mushrooms are cooked put them on to the pizza being careful not to burn yourself
10. Put on the olives and banana peppers as well. Remember you want to make sure that these items are used sparingly as you just want to compliment the Genoa.
11. Crumble some feta onto the pizza. Again try to stay away from the edges so that the pizza crust isn’t mushy.
12. Last but not least take some shredded marble cheese and place it on the pizza. We use Craft Cracker Barrel cheese. I find if you cut a cube of cheese off the large pizza that is the perfect amount of cheese for the pizza.
13. Place the pizza in the oven and cook for about 15 minutes.

Here are some pictures from the different steps:

Ingredients

• Lipton Bavarian Wild berry Tea
• Lipton White Tea Blueberrry and Pomegranate
• Lipton Green Tea Mixed Berry
• Country Time Lemonade.
• 2 Liters of filtered water

Instructions

• Start boiling 2 liters of water.
• Take one tea bag from the 3 tea boxes and put in the boiling water
• While the teabags are soaking in the boiling water put 4 scoops of lemonade into your jug.
• Leave boiling for about 5 minutes
• Remove tea bags and dispose of them.
• Pour tea into jug.
• Stir solution till all the lemonade is dissolved.
• Put in fridge to chill
• Serve drink cold.

Makes 2 Quesadillas

Ingredients:

• 4 Wraps (Dried Tomato if possible)
• 2 handfuls of grated Kraft Marble Cheese
• 2 chicken breasts
• 1/2 White Onion
• 1 Tomato
• Johnny’s Xtreme Taste Dill Ranch (Costco)
• Ground Black Pepper
• Salt

Instructions.

Prep. the onions, tomatoes and cheese before doing any cooking. The onions should be cut thick.

Take the 2 chicken breasts and cut them up into small cubes. This will help with the cooking times. Pepper and salt the chicken to your preference. Cook the chicken on Medium-Low constantly turning and moving the chicken in your frying pan.

While the chicken is cooking, start sautéing the onions in Becel margarine. The onions should be peppered as well. Cook the onions until you can see a nice caramelized layer on them.

Finish cooking the chicken.

Place all ingredients on the wraps in a layers and then cover everything with a wrap on top. Put the dill ranch on last. Cook the Quesadillas in a large frying pan long enough to get the wraps crispy. Flip the wraps over and cook the other side. Flipping can be tricky. Please be careful not to burn yourself.

Serve!

Here’s some pictures from the different steps:

This will be complete listing so that I can make sure that everyone gets their meat the way they like it