Chicken, Cranberry, Pecan Salad Wraps

These Chicken, Cranberry, Pecan Salad Wraps are a delightful combination of flavors and textures, perfect for a quick and satisfying meal. The sweet cranberries, crunchy pecans, and savory chicken are complemented by a creamy Dijon dressing.

Ingredients:

• 2 cups cooked chicken, shredded
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste
• 4 large whole wheat or spinach tortillas
• 2 cups mixed greens e
• g
• , spinach and arugula

Instructions:

Shred the chicken and mix it with the dried cranberries and chopped pecans in a large bowl

Next, put the mayonnaise, Dijon mustard, honey, and chopped red onion in a different small bowl

Use a whisk to mix the ingredients well

Add pepper and salt to taste

Mix the chicken and vegetables together, then add the dressing and toss to cover everything

Spread the mixed greens out evenly among the tortillas, making a line down the middle of each one

Place the tortillas on a clean surface

On top of the mixed greens on each tortilla, put some of the chicken, cranberry, and pecan salad

Fold the tortillas' sides in, and then roll them up tightly

If necessary, use toothpicks to keep the wraps together

The wraps are ready to be served after being cut in half diagonally

Have fun with your tasty Chicken, Cranberry, and Pecan Salad Wraps!

Colorful Quinoa Tabouleh

Quinoa Tabouleh is a colorful, healthy salad that is full of different tastes and textures. The quinoa gives the dish a protein-rich base, and the fresh herbs and vegetables give it a nice crunch. The lemon and olive oil dressing makes it all come together. It's a great side dish or light meal.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

Run cold water over the quinoa several times to clean it

Mix quinoa and water in a saucepan

Bring to a boil, then turn down the heat, cover, and let it cook for 15 minutes, or until all the water is absorbed

Take the quinoa off the heat and let it cool down to room temperature

Put the quinoa that has been cooked, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint in a large bowl

Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk

Add the dressing to the salad and mix everything together by tossing

Put it in the fridge for at least 30 minutes to let the flavors mix

Enjoy! Serve cold

Instant Pot GF Mac and Cheese

Creamy gluten-free mac and cheese made in the Instant Pot with a secret ingredient, nutritional yeast, for added flavor and nutrients.

Ingredients:

• 2 cups gluten-free macaroni
• 2 cups water
• 1 cup shredded cheddar cheese
• 1/2 cup milk of choice
• 2 tablespoons butter or dairy-free alternative
• 1 teaspoon mustard
• Salt and pepper to taste
• 1/4 cup nutritional yeast secret ingredient

Instructions:

Add macaroni and water to Instant Pot

Close lid, set valve to sealing, and cook on high pressure for 4 minutes

Quick release pressure and open lid

Stir in cheddar cheese, milk, butter, mustard, salt, and pepper until cheese is melted

Sprinkle in nutritional yeast, stirring well

Serve hot and enjoy!