Chilled Spinach Dip

It is HOT here....I'm talkin' the walk outside and you melt into a puddle of goo kind of hot.....so this dip recipe is good because there is no cooking required....

you need water chestnuts

 frozen spinach thawed and drained

16 oz of sour cream

mayo

and leek soup mix (vegetable works too, but leek is better)

In a bowl.....add the sour cream

3/4 cup of mayo

the leek soup mix

now...chop up you water chestnuts into tiny pieces (I have since started doing it in the food processor and like it much better)

add those in and stir it up...

stir in your spinach a little at a time...

put into a container and let chill for several hours (overnight is better)

serve with crackers or bread chunks....mmm, mmm, good...


Chilled Spinach Dip

Ingredients

1 8 oz can of water chestnuts, drained and chopped
1 10 oz package of frozen spinach, thawed and drained
1 16 oz container of sour cream
1 8 oz package of leek soup mix
3/4 cup of mayo

combine the sour cream, mayo, soup mix, and water chestnuts....stir in spinach a little at a time....chill for 4 hours or overnight. Serve with crackers or bread chunks...

"Gunslinger burritos"

The Man found this recipe in a Men's health and fitness  ages and ages ago....I can't even remember if it had an actual name...this was back when he was doing some fitness thing with Cupp and required healthy foods...lol

he still likes to eat them today....of course I learned long ago to double the recipe from what it was originally...

I would like to point out that these actually are NOT burritos..but that is just what The Man calls them...due to the tortillas...he's funny like that...

First boil 4 to 6 chicken boobs in some water

see, it's not really much to look at...

While you are doing that....you need to core and thinly slice half of a green cabbage...

Then we make our sauce for the cabbage

you need a can of these

you only need 1 or 2 of them....these freeze fine and that way one jar last for several batches of  "burritos"

why hello there my little chipotle.....

In your blender or food processor combine 1 or 2 of these suckers...I like to add a few of the onion-y bits and stuff in there too...

with 3/4 cup of fat free mayonnaise....I warn you...2 of these suckers with the mayo is spicy....enter at your own risk...

and 2 tablespoons of lime juice....sometimes I add 3...cause well, that's how I roll....

Process/blend until the peppers are chopped into tiny pieces and combined with the mayo

dump that spicy goodness on your cabbage

mix it up well...and set aside

once your chicken is done boiling and has cooled...shred it up 

add about 1/2 cup of your favorite bbq sauce....you don't want to smother it...just lightly coat it...

and now you are ready to make up your "burritos"

warm your tortillas slightly in the microwave...then grab one and put it on a plate...

this is the soft taco size....

add about 2 heaping spoonfuls of cabbage

followed by 2 heaping spoonfuls of chicken

fold up, secure with a toothpick and enjoy....

Gunslinger Burritos

Ingredients

4 to 6 chicken breasts cooked and shredded
1/2 head of cabbage, cored and thinly sliced
1 or 2 chipotle peppers
3/4 cup of fat free mayo
2 tablespoons of lime juice
1/2 cup of bbq sauce
1 package of soft taco size tortillas

Boil and shred chicken. Core, halve, and slice cabbage thinly. In a food processor or blender combine peppers, mayo, and lime juice. Once that is blended add to cabbage and mix well. Add 1/2 cup of bbq sauce to the shredded chicken and stir to coat.  Warm tortillas in the microwave. Place 2 large spoonfuls of  cabbage on tortilla, followed by 2 large spoonfuls of chicken. Fold up and secure with a toothpick. Makes about 8 "burritos"