Chicken Caesar Salad Wraps

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup Caesar dressing
• 4 large flour tortillas
• Salt and pepper to taste

Culinary:

1. In a bowl, mix shredded chicken, chopped lettuce, Parmesan cheese, and Caesar dressing until well combined.
2. Season with salt and pepper to taste.
3. Warm tortillas in a skillet or microwave to make them more pliable.
4. Divide the chicken Caesar mixture evenly among the tortillas.
5. Roll up the tortillas tightly to form wraps.
6. Slice each wrap in half diagonally and serve immediately.
7. Enjoy a tasty and satisfying lunch or dinner!

Vegetarian Buddha Bowl

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted sweet potatoes, diced
• 1 cup cooked chickpeas
• 1 cup steamed broccoli florets
• 1/2 avocado, sliced
• 2 tablespoons hummus
• 2 tablespoons tahini dressing
• 1 tablespoon sesame seeds

Culinary:

1. Divide cooked quinoa, roasted sweet potatoes, chickpeas, and steamed broccoli among serving bowls.
2. Top each bowl with sliced avocado and a dollop of hummus.
3. Drizzle tahini dressing over the bowls.
4. Sprinkle with sesame seeds for garnish.
5. Enjoy this nutritious and colorful Buddha bowl!

Tomato Basil Bruschetta

Ingredients:

• 4 large tomatoes, diced
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Baguette slices, toasted

Culinary:

1. In a bowl, combine diced tomatoes, chopped basil, minced garlic, balsamic vinegar, and olive oil.
2. Season with salt and pepper to taste.
3. Let the mixture marinate for at least 15 minutes to allow the flavors to meld.
4. Top toasted baguette slices with the tomato basil mixture.
5. Serve immediately as a delicious appetizer or snack!

Spinach and Mushroom Quesadillas

Ingredients:

• 4 large flour tortillas
• 2 cups baby spinach leaves
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella cheese
• 1/2 cup diced tomatoes
• 1/4 cup chopped green onions
• 1 tablespoon olive oil
• Salt and pepper to taste

Culinary:

1. Heat olive oil in a skillet over medium heat.
2. Add sliced mushrooms to the skillet and cook until softened.
3. Add baby spinach leaves and cook until wilted.
4. Season with salt and pepper to taste.
5. Place a tortilla on a flat surface and sprinkle half of it with shredded mozzarella cheese.
6. Top with cooked spinach and mushrooms, diced tomatoes, and chopped green onions.
7. Fold the tortilla in half to cover the filling.
8. Cook the quesadilla in the skillet for 2-3 minutes on each side, until cheese is melted and tortilla is crispy.
9. Repeat with remaining tortillas and filling.
10. Slice quesadillas into wedges and serve hot with salsa or sour cream.

Blueberry Almond Overnight Oats

Ingredients:

• 1 cup rolled oats
• 1 cup almond milk
• 1/2 cup Greek yogurt
• 1/4 cup almonds, chopped
• 1/4 cup fresh blueberries
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt

Culinary:

1. In a jar or container, combine rolled oats, almond milk, Greek yogurt, chopped almonds, blueberries, honey or maple syrup, vanilla extract, and a pinch of salt.
2. Stir well to combine all ingredients.
3. Cover the jar or container and refrigerate overnight, or for at least 4 hours, to allow the oats to soften and flavors to meld.
4. Before serving, give the overnight oats a good stir and add additional toppings if desired.
5. Enjoy these delicious and nutritious overnight oats for breakfast!