Quick Cheap Dinners // Mandy in the Making

Italian Chicken Wraps Recipe:

Spread wrap with enough mayo to cover and grate fresh Parmesan cheese onto mayo. Layer with desired toppings in the middle. (I used Romaine lettuce and tomatoes). Crush a small handful of croutons and put this on top. Pour Italian dressing over and then top with sliced chicken or rotisserie chicken. Roll up and enjoy! Buffalo Chicken Pizza Recipe: 1 pizza crust 2 cups shredded rotisserie chicken 1/2 cup Frank's Red Hot Sauce (less if you don't like spicy) 1/2 cup ranch dressing 2 Tbsp butter, melted 1-1.5 cups mozzarella cheese Preheat oven to 425 degrees F. Mix hot sauce, ranch and melted butter together in a medium bowl. Set aside Roll out pizza crust onto baking sheet. Spread half of the buffalo sauce mixture onto the crust. Toss the chicken with the remaining half of the sauce and then spread that onto the crust as well. Top with cheese and bake at 425 for 12-15 minutes.

Cilantro Lime Rice

Ingredients:

2 cups water

  • 1 cup long-grain jasmine rice

  • 1 bay leaf

  • 1 teaspoon kosher salt

  • 1 tablespoon canola oil, or any flavorless oil

  • 1 tablespoon finely chopped cilantro

  • 1 tablespoon fresh lime juice

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon orange juice

How to make our Chipotle Rice recipe

  1. In a medium saucepan over high heat bring water to a boil. 
  2. Add rice, bay leaf, and salt.  Stir to coat. 
  3. Return to a boil. 
  4. Once it is a full rolling boil, reduce to simmer and cover for 15 minutes.  Remove from heat, leave covered for 5 minutes.
  5. Remove bay leaf. Fluff rice with a fork, add the oil, cilantro, and juices. Stir to combine.
  6. Serve and enjoy!

Mac & Cheese Muffins Ingredients
  • Macaroni - Regular elbow macaroni are the noodles of choice for Mac and Cheese Muffins. Since the macaroni and cheese mixture is being baked in muffin cups, we don't recommend going with a larger-type noodle here.

  • Cheese - Medium or sharp cheddar cheese forms the cheesy deliciousness in this recipe.  That being said, change it up if you prefer your mac and cheese with a different cheese.  Shred your own cheese from a block for the best and creamiest result.

  • Basic White Sauce - White sauce creates the creamy base of many mac and cheese recipe's cheese sauce, and it's no different with these Mac and Cheese Muffins.  To make the basic white sauce, you'll need butter, flour, milk, salt, and pepper.

  • Bread Crumbs - A sprinkling of bread crumbs in the muffin tin cups keeps the mac and cheese from sticking, and a sprinkling on top of the muffins lends a small bit of textural crunch.  Use either plain or Italian-style seasoned bread crumbs -- whichever suits your preference.
  • Spray the muffin cups with non-stick cooking spray -- spray them really well, being sure to especially get along the edge of the bottom of each cup.  Stuff loves to stick in that little bottom edge.

  • Sprinkle the inside of each muffin cup with bread crumbs to form almost a little crust for the mac and cheese.
  • Then mix up a homemade macaroni and cheese mixture.

    To do that, first make a basic white sauce with butter, flour as the thickener, and milk seasoned with a little salt and pepper.  Then stir in shredded cheese, a little at a time, until it's melted into a deliciously creamy cheese sauce.

    Add in cooked macaroni and stir everything together to coat the macaroni thoroughly.
  • Spoon about a 1/2 cup of the macaroni and cheese mixture into each muffin tin cup, filling the cups completely.  Unlike regular muffins we're all used to baking, Mac and Cheese Muffins don't rise at all as they bake so heap that mac and cheese up in each cup.
  • Sprinkle about 1/8 teaspoon of bread crumbs on the top of each mac & cheese muffin.  

    This adds a little textural crunch to each muffin.  The bread crumbs also brown just a bit when baked, giving a bit of color to each muffin, too.
  • Then bake the macaroni and cheese muffins for about 20 minutes until the tops are lightly golden browned.
  • Once out of the oven, let the mac and cheese muffins stand in the pan for 10 minutes. Then run a knife around the edge of each muffin to loosen the edges. Use a fork to lift the muffins out of the pan and onto a serving plate.

    Letting the muffins stand in the pan for 10 minutes before removing is important.  They need that 10 minutes to cool down a bit and meld together.  If you try to remove them from the pan before that sitting time? -- They will fall apart on you.  They're just not ready to be out and about yet.

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