Greek Chicken Pita Pockets

I made these last night and I'm STILL thinking about them! They are SOOOO good you must make them asap! I LOVE Greek food and I found this recipe in my recipe folder, not sure where I got it, plus I love using the crockpot

1 pkg pocket pitas
2 t white vinegar
Juice of one lemon
1 1/2 T dried oregano
2 t dried thyme
1/2 t black pepper
1/4 C water
1/2 C olive oil
1 t rosemary
1 T chicken base or bouillon
6-8 chicken breasts (I used about 10-12 tenders and worked fine)
3 tomatoes, diced into chunks
lettuce, shredded (I didn't shred mine)
1/2 large yellow onion (optional, i don't like raw onion)
1 C feta cheese BEST PART!!!!

Cucumber Cream Sauce
1 cucumber, peeled and grated
2 small plain yogurts (or about 1 1/2 c.)
2 T mayo (don't use fat free won't taste as good)
Juice of one lemon
1 1/2 T dried dill (i used dill weed and seemed just fine)
salt & pepper
1 t garlic powder

For added flavor in your pita you can add Ken's Lite Ceasar dressing. I didn't but i'm sure it's delicious!

place chicken breasts, olive oil, rosemary, chicken base, lemon juice, thyme, oregano, vinegar, salt and pepper, and water in a crock pot. Cook on med high heat for 4-6 hrs or until tender. When cooked, shred chicken into large chunks. For cucumber sauce add the above ingredients and chill. In the pita pocket put the chicken, cucumber sauce, tomatoes, feta and lettuce. MMMM! Serve with an extra squirt of lemon, YUM!!!

Funfetti Cookies

We all know and love this recipe, but just in case,,,,

1 Box of funfetti cake mix

1/3 C of oil

2 Eggs

Rainbow chip FROSTING!!!

Mix cake mix eggs and oil in bowl, roll into 1 inch balls and squish down with bottom of cup. Bake 325 for 6-8 min. Frost and enjoy!

Rice Krispie Ice Cream Crunch

Ingredients:
1 1/2 cubes butter
1 cup coconut
3 cups rice krispies
1 cup brown sugar
1 cup chopped nuts (opt)
1/2 gallon vanilla ice cream (softened a bit)

Directions:
1-melt together butter and sugar.
2-mix in coconut, nuts and cereal.
3 pat 1/2 of the mixture into a 9x13 pan.
4-spread the softened ice cream over the mixture.
5-Add remaining cereal mixture over the top and freeze until firm.
6-serve with hot fudge, Carmel, or raspberry or strawberry pie filling.

Creamy Pear Jello

1 large pkg Jello (lime, raspberry, strawberry are our favorite)
1 1/2 cups boiling water
1 large can of pears, with the juice
8 oz cream cheese
1/2 pt whipping cream (not whipped)

Directions:
1-Mix jello with boiling water until dissolved.
2-In blender, blend pears with the juice and cream cheese until smooth.
3-Then pour into the jello and stir.
3-Pour in whipping cream, stir and refrigerate till set about 3-4 hours.

This is soo good and creamy!

Chicken Salad

2 cups tiny shell macaroni
3 cups cooked and diced chicken (I like rotisserie chicken)
2 Tbs green onions, chopped
1 1/2 cups celery diced small
11 oz mandarin oranges
1 1/2 cups grapes, halved
sm. can pineapple tidbits
1/3 cup slivered almonds
1 tsp salt1 1/4 cup cool whip (I use more!)
3/4 cup mayo

Cook macaroni according to package. Mix with everything except mayo and cool whip. Refrigerate for 4 hours (or any amount of time will do.) Then mix in cool whip and mayo.
Serve on croissants.

Gingerbread Pancakes

Dry ingredients:
3/4 c whole wheat flour
1/4 cup white flour
1 tsp baking powder
1/4 tsp salt
3 Tbs brown sugar
1/2 tsp Ginger
1/4 tsp cinnamon
1/8 tsp ground clove

Wet ingredients:
3/4 cup milk
1 large egg
2 Tbs oil

Directions:
Mix dry and wet separately, then mix together just until blended.
Cook then top with syrup or warm peach or apple pie filling. We like it topped with peach pie filling and powdered sugar!
Makes 8-10 pancakes

An extra Healthier Version:
use all whole wheat flour, replace brown sugar with molasses, use skim milk or water, 2 egg whites instead of 1 whole egg and replace oil with 2 Tbs unsweetened apple sauce.

TIPS:
my sister-in-law Natalie made this for Trenton for Christmas one year. She packaged up all the dry ingredients together (she doubled the recipe) and then gave him a jar of her homemade peach pie filling. It was AMAZING! Perfect Christmas gift for someone.

Fat Free Baked Potato Fries

6 medium potatoes (baked, peeled, and wedged)
1 tsp Italian Seasoning
1 tsp powdered Ranch dressing mis
1 tsp. salt
canola oil spray

Directions:
1-preheat oven to broil at 500 degrees
2-spray a cookie sheet generously with cooking spray
3-lay potatoes on sheet and coat each wedge with spray
4-mix all the spices together and sprinkle all over
5-broil for about 20 min, stirring them every 5 min.

Tips: I like to bake my potatoes in the morning or the day before adn place in the fridge. Then I let them sit out at room temperature for a bit, makes it easy to cut and then doesn't take so much time to make them ubti fries for dinner.