Spinach & Great White Northern Bean Quesadillas

Adapted from http://www.othersideoffifty.com:80/2010/06/chicken-spinach-and-cannellini-bean.html

Serves: 8

INGREDIENTS

2 TBSP olive oil
2 cup diced onion
2 cup diced red bell pepper
2 banana pepper, diced
a pinch of crushed red pepper flakes
salt and pepper
2 clove garlic, minced
2 (heaping) TBSP all purpose flour
1 1/2 cup no chicken broth (optional, chicken broth)
8 cups fresh baby spinach, stems removed, coarsely chopped
3 (15.5 ounce) can of great white northern beans, drained and rinsed

Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced
Fat free sour cream

DIRECTIONS

In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste. Whisk in the broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in beans (and chicken if using) and remove from heat.

Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

Cheree's Alfredo

INGREDIENTS:

1 pint of heavy cream
1 stick of butter
2 ounces cream cheese
3/4 cup Parmesan cheese
1 teaspoon garlic salt
1 pinch ground nutmeg

Salt and pepper to taste (I do a good 10 turns of salt and 10 turns of pepper out of my salt and pepper grinders) 

DIRECTIONS:

1. In a saucepan combine butter, heavy cream, and cream cheese over low to medium heat, stirring often. Simmer this until all is melted, and mixed well. 
2.  Add the Parmesan cheese, garlic salt and nutmeg. Simmer this for 15 - 20 minutes on low. Serve over cooked pasta.
3. Will keep in the fridge for 3-5 days. To reheat, warm in a saucepan and add milk as needed to thin.

Sloppy Joes

I stole this from Jody...cook extraordinaire. I made it with ground beef because I'm not as health conscience as she is. Maybe next time I'll try to be and purchase ground turkey instead ;-). Thanks for a fast, easy meal, Jody! 

Adapted from The Food Nanny Rescues Dinner 

INGREDIENTS:

1 tablespoon butter
1 pound lean ground turkey or beef
1 cup ketchup
1/2 cup to 1 cup water (depends on how runny you like it)
1/4 cup packed brown sugar
1 tablespoon red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoon dehydrated onions (optional)

6 lightly buttered hamburger buns

DIRECTIONS:
Jody says: "In a skillet cook meat until done. Drain. Return meat to pan and add all the rest of the ingredients. Cook over med heat for 10 minutes stirring occasionally. Add more water if too thick. Toast buns on electric skillet until nice and brown. Serve up this Manwich to all the hungry men in your house and watch them smile!"

Michelle's Re-fried Bean Filling

I use this filling for homemade burritos (just throw it in the tortilla with some cheese or no cheese for those allergic kiddos). I also recommend using this recipe for your 7-layer taco dip instead of re-fried beans mixed with taco seasoning. You'll be glad you did!

INGREDIENTS

2 cans re-fried beans
1 can of chilies
1 and 1/2 tablespoon brown sugar
2 tablespoon ketchup
Onion powder to taste
Garlic salt to taste (if the mixture tastes too sweet add more of this)
1-2 tablespoons Worcestershire sauce (if the mixture tastes too sweet add more of this)
Parmesan cheese to taste (optional)

DIRECTIONS

1. Dump all the ingredients in a bowl and stir.
2. Spread over tortillas and wrap burritos or use in 7-layer taco dip.

Baked Chicken with Onions, Potatoes, Garlic, and Rosemary

I found this on Martha's site here. I loved, loved, loved this recipe! The best part was the simplicity of the preparation as well as how beautiful the dish looked going into and out of the oven. Everything tasted delicious. I didn't expect it to be so good! The onions tasted awesome with the potatoes and the chicken was moist. The next time I have guests....this will definitely be an option. I served it with some homemade biscuits (because I was too lazy to make any other bread)...it would be great with some corn on the cob too!

INGREDIENTS
1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise OR 3-5 chicken breasts (I used 3 large breasts for my family of 5)
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
1-2 tbsp dried rosemary leaves (the original recipe calls for thyme, but I prefer rosemary and didn't have any fresh or dried thyme)
1 lemon, quartered
1/4 cup extra-virgin olive oil (if you want more sauce, you can double the olive oil and vinegar...which I usually do)
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

DIRECTIONS

1. Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Sprinkle rosemary over chicken and vegetables. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Cook's Note
Using a cut-up chicken rather than a whole one makes it easy to serve. This recipe also works well with fresh thyme instead of rosemary.

Prep Time: 10 minutes
Serves: 4-6

Honey-Soy Glazed Chicken

I found this on Martha Stewart's site here. Since I'm pregnant and haven't been feeling much like cooking, the prep time and flavors seemed to collide for me and this was a hit in my book. I served it over rice and it was just right for someone needing a quick and mild dinner. For those of you looking for more flavor, I'd opt to make Michelle's Teriyaki Chicken instead. Either that or add some garlic to the recipe :-).

Ingredients

1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total) (I used 3 boneless skinless chicken breasts cut into large pieces, because it's all I had on hand)
coarse salt and ground pepper

Directions

1. Preheat oven to 475 degrees. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to 9-by-13-inch baking dish.
2. Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.

Serves 4-6

Homemade Tomato Soup

I got this from the food network's website. I made it today for my allergic kid's lunch. The recipe below is doubled. Yields 8 servings.

INGREDIENTS

2 (14-ounce) can chopped tomatoes
1 and 1/2 cup extra virgin olive oil (I only used about 1/2 cup)
Salt and freshly ground black pepper
2 stalks celery, diced
2 small carrots, diced
2 yellow onions, diced
4 cloves garlic, minced
2 cups chicken broth
2 bay leaves
4 tablespoons butter (or margarine-for the allergic kid)
1/2 cup chopped fresh basil leaves (I didn't have this and didn't add it--and it was still delicious. I can't wait till I do have some though!)
1 cup heavy cream, optional (I used whole milk for me and goat milk for the allergic kid, but actually, it tastes fantastic without any milk or cream!)

DIRECTIONS

1. Preheat oven to 450 degrees F.
2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. (I dumped mine in my blender, I don't have an immersion blender.)

Hawaiian Haystacks

INGREDIENTS:

4 cups cooked rice

GRAVY:
1/4 cup butter or margarine (butter is yummier, but for my allergy kid, we use margarine)
1/4 cup flour
2 1/4-1/2 cups chicken broth
Lawry's Seasoning Salt to taste
1 cup cooked chicken, shredded

TOPPINGS:
1-2 cups grated cheddar cheese (to make milk free, eliminate cheese)
2 stalks celery, chopped
3 medium tomatoes, chopped
1 can pineapple chunks, drained
1/4 cup green onion, chopped
1/2 cup coconut
1/2 cup slivered almonds (optional)
1 can chow mein noodles

DIRECTIONS:
GRAVY:

1. In a saucepan over medium-low heat, melt butter
2. Add flour to make a roux
3. Add 2 1/4-1/2 cups of broth all at once
4. Continue stirring until thickened
5. Add seasoning salt and chicken
   

HAYSTACKS:

1. Layer rice, gravy, cheese, celery, tomatoes, pineapple, green onion, coconut, almonds, and chow mein noodles on individual serving plates.
2. Makes 8 servings.
   

Navajo Taco Fry Bread

I found a basic recipe for this on allrecipes.com. But I think the trick is to use Butter Flavor Crisco when frying! It was delicious!

INGREDIENTS:

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk (or goat milk)
Butter Flavor Crisco for frying

DIRECTIONS:

1. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
2. Heat shortening in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1-1 and 1/2 inches deep. Break off 3/4 cup sized pieces of dough, (I made 8 small balls) and shape into round discs 1/8-1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
3. Top fry bread with beans, ground beef or chili, cheese, tomatoes and lettuce. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.

Cheree's Lemon Pasta Sauce with Chicken and Veggies

This is something I threw together last night for dinner. It makes a lot (we ate it 2 nights in a row)! I was craving alfredo with veggies, but couldn't make it because of our allergic kid....so this was what I came up with instead. It was pretty tasty! My kids even liked it. They said they'd have it for breakfast, lunch, and dinner!

INGREDIENTS

3 Tablespoons olive oil
1/2 tsp crushed red pepper
chopped parsley
Juice of 2 lemons
Juice of 2 limes
3 garlic cloves, minced
2 cups chicken broth (made with pasta water)
a bit of dill (optional)

4 tomatoes, chopped
2 zucchini, chopped
1/2 red onion, chopped
2 cups cooked chicken
1 lb. cooked pasta, pasta water reserved (to make chicken broth)

DIRECTIONS

1. In one or two tablespoons of olive oil, saute a couple of cloves of minced garlic, a handful of chopped parsley, and the crushed red pepper.
2. Saute until the parsley changes to a deep green color.

3. Add about 3 cups of chicken broth (I like to use chicken base for my pasta, so I use my pasta water for the broth, mixed with the base).
4. Squeeze in the juice of a the lemons and limes.
   
5. In a separate frying pan, heat olive oil and add chopped red onion, and cook for 3 minutes. Add zucchini and cook for another 3 minutes. Add chopped tomato, warm.
   
6. Mix pasta, sauce, cooked vegetables together and serve immediately.
   

Crock Pot Baked Potatoes

This is a great way to bake potatoes without heating up your kitchen!

INGREDIENTS:
Potatoes

DIRECTIONS:

1. Wash and dry potatoes
2. Wrap in aluminum foil
3. Place in crock pot and cook on low for 8 hours

Sweet Mustard Chicken on Rice

Bake: 2 hours
Oven: 300ºF
Makes: 6-8 servings

I found this recipe on Recipezaar. The original recipe uses whole grain mustard, I switched that out for table mustard. Additionally, it's for grilled chicken. Since I don't own a grill, I thought the slow baking would be delicious...and it was!

INGREDIENTS:
1/4 cup cider vinegar
3 tablespoons table mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste (I did about 1/4 teaspoon)
6 boneless skinless chicken breast halves or as many chicken breasts that will fit in a 9X13 baking dish

DIRECTIONS:

1. Whisk together ingredients for mustard sauce
   
2. Place chicken in a 9 X 13 inch pan
3. Pour mustard sauce over chicken
4. Bake for 2 hours, uncovered at 300º, basting chicken every 20 minutes
5. Serve over rice

Chicken with Artichokes and Pasta

I found this in Everyday Food here. I altered it switching out the cutlets for sliced chicken breasts. I also added an extra cup of chicken broth because I liked more sauce. Next time I may saute some onions before cooking the chicken and add some fresh diced tomatoes at the end.

INGREDIENTS:

Coarse salt and ground pepper
1/4 cup all-purpose flour
thinly sliced chicken breasts (about 1 1/2 pounds total, I used 2 breasts)
2 tablespoons olive oil
2 cups reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter or margarine
8 ounces pasta
1/2 cup parsley leaves

DIRECTIONS:

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge chicken pieces, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Beef Taquitos

I got this from Family Fun Magazine. As soon as my oldest had a bite he said, "These are delicious!!! I want them for breakfast, lunch AND dinner!" So, folks, if you're looking for a kid-friendly recipe...this is it. For my allergic-kid, I left out the cheese in his Taquitos and served his with soy sour cream. I did change the recipe slightly using corn tortillas in place of the flour tortillas and Pam instead of vegetable oil.

INGREDIENTS:

1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef
1 cup salsa, plus more for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
20 corn tortillas
1/2 cup shredded Cheddar or Monterey Jack
Sour cream

DIRECTIONS:

1. Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 2-3 tablespoons of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Spray the taquitos lightly with Pam, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.
   

Sweet-n-Spicy Slow Cooker Chicken

My sister recommended this recipe. She found it on My Kitchen Cafe who found it on Prudence Pennywise! Wherever you find the recipe, it's delicious! We had this for dinner tonight, and the hubby said it's a definite do-over. We served it in flour tortillas with shredded cheddar cheese, iceberg lettuce, chopped tomatoes, and sour cream. We also had some seasoned black beans and sweet rice on the side. Delicious!

INGREDIENTS:


1 lb. boneless, skinless chicken breasts

1 (14 ounce) can petite diced tomatoes, undrained

1/3 cup brown sugar

1/4 to 1/2 teaspoon crushed red pepper flakes


DIRECTIONS:

1. Coat inside of crock pot with no stick cooking spray.
   
2. Place all ingredients in crock pot.
   
3. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork.
   
4. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
   
5. Serve in tacos.

Cheree's Beef Stew

INGREDIENTS:

1/4 cup flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper

1-2 lbs beef stew meat, cut into 3/4 inch cubes
2 tablespoons olive oil

1 medium onion, chopped
6 cloves garlic, minced
4-5 medium potatoes, peeled and cut into 3/4 inch cubes
5 medium carrots, sliced
1, 14 ounce can petite diced tomatoes
1 small can tomato sauce
2 cups beef broth or 2 cups water and 2 beef bullion cubes
1/4 teaspoon dried rosemary


DIRECTIONS:

1. Place flour, garlic powder, thyme, basil, salt and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a large skillet, brown meat, half at a time in hot oil; drain fat.
   
2. In a 5 quart crockery cooker layer meat, onion, potatoes, and carrots. Add garlic, tomato sauce, diced tomatoes, beef broth, and rosemary.
3. Cover and cook on low-heat setting for 10-12 hours or on high heat setting for 5-6 hours or until meat and vegetables are tender.
   

Quick Chickpea Curry

I got this out of the Everyday Food Magazine this month (thanks, Angela for the AWESOME Christmas gift again!). I wanted to try it for 2 reasons. 1. I love Indian food, and 2. It was allergy-kid friendly. It was delicious and very filling! My husband said this is a definite do-over. The other reason I like this meal is because it's inexpensive. You can buy the two cans of chickpeas for roughly $1.40. Add that plus an onion, rice, and what you use of your spices and you can feed your entire family for under $3.00! I served this over rice (1 and 1/2 -2 cups rice to 3-4 cups water). I also buttered and sprinkled garlic salt over pita bread and warmed that in the oven on 350 for 10 minutes. The pita bread is a nice side to use for scooping the curry!

Serves 4-6

INGREDIENTS:
1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick, 3 inches (I substituted this with 1 teaspoon ground cinnamon)
1 pinch of ground cloves
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
1 teaspoon course salt
1/4 teaspoon ground pepper
2 cups water
chopped cilantro and lemon wedges (optional), for serving

DIRECTIONS:

1. In a large straight-sided skillet, heat oil over medium0high. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.
2. Add garlic, curry, cinnamon, and pinch of cloves and cook, stirring until fragrant, 30 seconds.
3. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups of water.
4. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes.
   
5. Uncover and increase heat to medium0high; cook until sauce is slightly reduced, 5 minutes.
6. Serve topped with cilantro, with lemon wedges along side if desired.
   

Michelle's "Not Your Mother's" Enchiladas

Hands down, this is the best enchilada recipe I've ever had. It's my new favorite recipe. If you like sweet and spicy, you'll love these. Thank you Michelle, for sharing!

INGREDIENTS:

CHICKEN MARINADE
2-3 boneless skinless breasts, cooked and shredded (I cooked mine in 6 cups of water, with 1 chopped onion and 4-6 cloves of garlic, 1 and 1/2 teaspoons of salt, and 1/4 teaspoons fresh ground pepper. After the water came to a boil, I covered the pot and let it simmer on medium-low for 1-2 hours until it was tender. Then, I drained the chicken and when it was cool enough to handle, I shredded it. I did this the night before, and stuck it in the fridge sitting in some of the juices in a covered container.)
6 tablespoons of honey
5 tablespoons fresh lime juice (roughly the juice of 2 large limes or 3 small limes)
1 tablespoon chili powder
1 teaspoon garlic powder

REMAINING INGREDIENTS
flour tortillas (I used the taco size)
2 lbs mexican blend shredded cheese (I used a combination of shredded Monterey Jack and Cheddar cheese)
1 lg can green chili enchilada sauce
1 cup sour cream
1/2 cup whole milk or heavy cream

DIRECTIONS:

1. Combine chicken marinade ingredients, place in a ziploc bag or covered container and let marinade for 1/2 hour to 3 hours (but at least 1/2 hour).
2. In a small saucepan, whisk together green chili enchilada sauce with sour cream and milk/heavy cream on medium. Stir until combined. Remove from heat.
   
3. Pour 1/2 cup sauce in bottom of pan
4. Warm flour tortillas 6 at a time in damp paper towels in your microwave for 45 seconds. This makes them easier to roll.
   
5. Place cheese, chicken and sauce in each tortilla. Roll tightly and place seam side down in 9X13 casserole dish (this may fill another 9X9 pan-it makes a lot). Fill your pan(s) then pour remaining sauce (reserving some to serve on the side later) over the enchiladas. Place remaining cheese on top.
6. Bake on 350 for 25 minutes.
7. Serve with sweet rice.
   

Lazy Lasagna

This post is for my most favorite and faithful follower, my husband, Devlin. When I asked him what he wanted to eat while I was visiting my sister, he answered Lazy Lasagna! Of course he would pick a dairy infested meal when our allergic son was vacationing with me :-). Enjoy every minute of it babe!

INGREDIENTS:
1 lb rigatoni noodles

1 garlic clove
1/2 cup minced onion
1 lb hamburger or sausage

1 can spaghetti sauce (can add 3 Tbsp sugar if desired)
1 cup sour cream
1 cup cottage cheese
2 1/2 cups grated cheddar cheese (set aside 1/2 cup) I usually grate more! I like a lot of cheese!
1/2 cup parmesan cheese

DIRECTIONS:

1. Cook noodles, set aside
   
2. In a large skillet, cook hamburger with garlic and onion. Season with salt, pepper, and a generous amount of Italian seasoning
3. Add sauce, sour cream, and cottage cheese.
   
4. Pour meat sauce, and remaining ingredients (except 1/2 cup cheddar cheese) in a large bowl. Mix ingredients with a large spatula or wooden spoon until combined
   
5. Spread into a 9X13 casserole dish
6. Sprinkle remaining cheese on top
7. Bake uncovered at 350 for 1/2 hour or until bubbly
   

Chicken Almond Pita Sandwiches

The Saturday before Mother's Day, me and my siblings make a lunch for my Mom. It's a time when we are able to sit down without our spouses or kids and reminisce about old times. This has been a requested main dish year after year.

INGREDIENTS:
1 8-ounce pkg cream cheese, softened
1/2 cup mayonnaise
3 tablespoons milk
1 teaspoon lemon juice
3 cups chicken, cooked and diced
1/3 cup red pepper, chopped
1/3 cup green pepper, chopped
3 tablespoons green onion, chopped
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup slivered almonds
4 large pieces pita bread, halved
alfalfa sprouts

DIRECTIONS:

1. In a mixing bowl, beat cream cheese, mayonnaise, milk and lemon juice until smooth. Stir in cooked chicken, red and green peppers, green onion, mustard, salt, and pepper. Refrigerate.
2. Just before serving, stir in almonds. Spoon about 1/2 to 3/4 cup filling into each pita half. Top with sprouts, if desired. Makes 4 servings.