<strong>IT’S A WRAP!</strong>
Living on my own in the Metro, most of my culinary adventures stem from being broke and wanting to use what I have on hand.
After being away for two weeks, I supplemented what little I had in my cupboards with a stop at Aldi. (I always thank my lucky stars for Aldi, because their low prices mean I can still eat veggies without bankrupting myself.)
Behold, the Chicken Hummus Wrap!
• Flour Tortillas, $1.29
• Hummus, $1.99
• Lettuce, 99¢
• Onion, $1.59 for a bag of 8.
• Tomato, 99¢ for a pack of 9.
• Cucumber, 49¢
• Chicken Nuggets, I got on special at cub a couple months ago, $4.99 for a 36 oz bag.
I cooked the chicken nuggets by package instructions. I would’ve used actual chicken breast, but didn’t have any thawed.
While the chicken cooked, I sliced up my veggies, and warmed the tortillas in the microwave for thirty seconds.
I covered the inside of the tortilla with my hummus. I imagine it would also be good with ranch or Caesar dressing.
Then, I layered in my veggies and chicken, folded it up, and devoured it.
I totally wish I had had burrito sized tortillas on hand. The ones I had weren’t quite big enough to fold properly. Adding cheese would’ve been awesome too!
I love wraps, because they’re super quick and easy to make. I love to experiment when I have different fillings on hand. Try roast beef, pepper jack cheese, and honey mustard instead of chicken and hummus, or other combinations that sound good!
What you’ll need (to make 4 servings):
- 4 Boneless, skinless chicken breast
- 1 can of diced tomatoes
- 1 packet of onion soup/dip mix
- Either pasta, rice, couscous or whatever you want to serve the chicken over. Or nothing at all!
Preheat oven to 375 F.
Mix the onion soup mix and can of tomatoes in a small bowl. Add other seasonings if you like.
Place chicken breasts in a baking bowl or roasting pan then pour mixture over them.
Place in oven, uncovered, for 25-30 minutes.
If you’re serving the chicken over pasta, rice or couscous, cook it while the chicken is in the oven. The chicken also tastes really good by itself too.
Because they’re not… really burritos but. hey. Good for a lazy evening when only using one pan sounds very appealing. Also, this is very much not a vegan dinner.
- One box Beef or Spanish Rice Ricaroni
- One pound (or thereabouts) of ground beef
- Grated cheese of…
I live in a dorm with only a microwave to cook with, so I have to get creative. My new favorite thing is to take a pita loaf (is that the right terminology? you know what I mean), spread some tomato sauce on it, sprinkle some shredded mozzarella on there, plus toppings if you’re into that, and microwave it for about a minute. The result is pretty great, for a simple microwave meal!
There’s no question that a stack of fresh pancakes is awesome, but what about one giant fluffy pancake? Today we learned mixing a batch of pancake batter in the bowl of a rice cooker and then cooking it, just like you would when making a batch of rice, creates one great big floofy pancake that instantly reminds us of Totoro’s belly.
What’s more, just like regular pancakes, you can add all sorts of things to the batter, such as cocoa powder or pieces of fruit and chocolate, to further enhance your adorably plump tototorcake.
Head over to RocketNews24 for complete instructions as well as some helpful tips and suggestions.
Ingredients & Measurements:
- 1 cup Watermelon Vodka
- 1/3 cup Triple Sec
- 1/3 cup Coconut Rum
- 4 scoops Country Time Pink Lemonade Mix
Put everything into a jar with a lid (fill the jar with water after ingredients are added). Shake. Put in the fridge and enjoy after it’s cold!
Crepes seem luxurious, but they’re actually fairly easy to make - and it’s easy to scale the recipe and just make one. You can fill it with whatever you want, savory or sweet. The easiest thing for me is Nutella - just spread it down the center, fold it up, and eat. You can also just butter them and sprinkle them with sugar and eat them like that. They’re a great comfort food if you’re feeling down and want to spoil yourself.
- 1 egg
- 1 tbsp sugar
- 1.5 tbsp milk (or soy milk etc. for lactose intolerant folks)
- 2 tbsp flour
- Vanilla extract (optional)
- Butter (to grease the pan)
- Bowl/pyrex measuring cup to mix ingredients
- Frying pan and spatula
1. Pour the egg, sugar, milk, flour, a splash of vanilla extract, and a dash of salt in the bowl or pyrex measuring cup thing. Whisk until it’s pretty smooth. (It’s fine to have some small lumps.)
2. Put the frying pan on the stove and put it on medium heat. Melt about 1 tsp butter in the pan (doesn’t have to be exact), pushing it around to coat it evenly.
3. Once the butter’s melted, pour the crepe batter all at once into the center of the pan. Rotate the pan around to spread it to coat the bottom of the pan as evenly as possible. This has to be done a little bit quickly, as the batter will cook very quickly.
4. Now just wait for this side to cook. It only takes a minute. You’ll know when you lift the edge and it’s browned, or when the crepe slides around freely in the pan when moved, or when the edges of the crepe pull away from the pan a little bit.
5. Flip the crepe over and cook it for just a few moments on the other side. (Often it wrinkles up at this step!) When it’s done it’ll be lightly browned on both sides.
6. You’re done! Lift the crepe gently out of the pan onto a plate and turn the burner off. Spread the crepe with your preferred toppings (meat w/ gravy, Nutella or peanut butter (or both!), butter and sugar, or whipped cream and fruit) and eat it while it’s still warm.