Buffalo Chicken Wrap: Round 2 Recipe

There's a restaurant about one mile from our new home we teachers from my school love to frequent. Blue Sky has by far the most amazing Buffalo Chicken Wrap known to man. And while I might still prefer their version, this at home one lets us stay home and still splurge on a meal that has quickly made its way to the top of my chart.

The Bisquick chicken fingers are used in this recipe and, by using the leftovers, I pulled this meal together in about 5 minutes. Pop some frozen curly fries into the oven, and you've got yourself some serious bar and grill food!

Buffalo Chicken Wrap Ingredients:

Leftover Bisquick chicken fingers

Franks Buffalo Hot Wing Sauce

Chopped Iceberg lettuce

Shredded cheddar cheese

LARGE flour tortillas

Ranch Dressing

Chop and microwave leftover chicken fingers until warmed through.

Toss with buffalo wing sauce.

Make wrap by layering lettuce, chicken, cheese, and ranch on tortilla.

Fold into wrap.

Good luck with that. Any tips out there? Mine would not stay wrapped for anything!

Bisquick Chicken Fingers

Baked not fried. I love making Bisquick Chicken Fingers and pairing it with homemade macaroni and cheese...bring back the childhood faves!

Leftovers make one of my favorite bar and grill type meals...that recipe is coming up next!

Ingredients:

3 boneless skinless chicken breasts (about 1 lb.) cut into 1/2 inch strips

2/3 cup Bisquick mix

1/2 cup Parmesan cheese

1/2 tsp. salt

1/2 tsp. paprika

1 egg, slightly beaten

3 Tbsp. butter or margarine, melted

Heat oven to 450 degrees. Line cookie sheet with foil; spray with cooking spray.

In a gallon Ziploc bag, mix Bisquick mix, cheese, salt, and paprika.

Dip half the chicken strips into egg, place in bag.

Seal bag, shake to coat.

Place chicken strips on cookie sheet. Repeat with remaining chicken.

Drizzle butter over chicken.

Bake 12-14 minutes, turning halfway though baking time, until no longer pink in the center.

Scalloped Pineapple

Is it dessert or a side dish? Well, technically, it is a side dish, although it would pass for either. So sweet, it's like candy and the perfect way to serve fruit...with a whole lot of sugar. This is another staple that is at many family gatherings. It may look funny before you bake it, but the oven does something magical and it comes out as perfection.

Scalloped Pineapple

Ingredients:

3 eggs

2 cups sugar

1/2 lb. margarine (1 stick)

Pinch of salt

1 quart bread crumbs

20 oz. can crushed pineapple

Preheat oven to 350 degrees.

Line 9x13 baking dish with foil and spray with nonstick cooking spray.

Beat eggs.

Cream together sugar and margarine.

Stir in eggs and salt.

Mix well.

Fold in bread cubes and pineapple.

Spread in foil-lined baking dish.

Bake at 350 degrees for one hour.

See? Perfection!

Onion Pork Tenderloin

This one's for the working days! I definitely steer clear of this recipe when I know I'll be home all day. The aroma gets my taste buds all salivating and I seem to eat everything I can get my hands on! I love to use a slow cooker liner (I think by Reynolds) so that cleanup is slim-to-none as well! :)

Ingredients:

2-4 pound pork tenderloin or other cut of meat

1 Pkg. Lipton Onion Soup Mix

3 or 4 Potatoes (Russet, Idaho, or Yukon)

1 Large Yellow Onion

2-3 Cups Chicken Broth

Salt and Pepper

1. Clean potatoes and cut into large chunks, leaving peal on.

2. Cut onion into quarters.

3. Place potatoes, onion, and whole pork into slow cooker.

4. Season generously with salt and pepper.

5. Sprinkle soup mix over potatoes, onion, and pork.

6. Fill slow cooker up with chicken broth (enough to come at least halfway up the pork.

7. Set on low for 7-8 hours or on high for 3-4 hours.

8. Meal will be ready when pork and potatoes are fork-tender.