Enjoy the taste of eating right – from Amy Kramer’s kitchen
Avocado Chicken Wrap
1 can 12.5 ounce white chicken in water, or may use grilled chicken
2-3 medium sized tortillas (used Costco homemade type)
1 medium avocado
1/4 cup diced cucumbers
1 T lime juice
Open chicken and drain. Place in a bowl and shred with fork. Prepare avocado (peel and remove seed) in separate bowl. Smash until smooth and add lime juice. Combine chicken and cucumbers into avocado bowl. Heat up tortillas. Place filling onto tortillas *add cheese if desired. Enjoy! The great thing about this recipe is you can change it up so easily: add tomatoes, Tabasco or Tapatio, jalapeños, sliced cheese, flavored tortillas (tomato basil, spinach, etc). Amy added kale and a chopped salad to finish this dish.
Yogurt and Jell-O Trifle
1 package of 4 rounds of Angel cake
1 container of Greek yogurt: used Oikos Coconut Vanilla
1 container of sugar free Jell-O (used sugar free Watermelon)
1/4 cup mixed berries
Prep Jell-O and place in refrigerator for about 30 minutes or before it sets up. Submerge Angel cake rounds into the Jell-O. Lift up and allow it to drain before placing in container or serving plate. Top this layer with a thin layer of yogurt: *add fresh fruit on this layer if you want. Take the next round and submerge into Jell-O; allow it to drain and then stack onto other layer. Top with yogurt and garnish with fresh fruit. Enjoy! This recipe can be altered so easily to appease your fruit, Jell-O and yogurt flavors. You can also use the traditional block sized Angel cake- simply cut it in half length wise. If you want it to be more tart, try using Yoplait Whips in raspberry or lime. Or you can do a couple different flavors of Jell-O and saturate each layer in a different flavor (same with yogurt).