Cheesy Garlic Chicken Wraps

Ingredients:
2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great!)
1 tablespoon olive oil (or butter)
2 teaspoons garlic powder (or 3 cloves of minced garlic)
1 teaspoon dried oregano
1 teaspoon dried parsley (optional)
1 cup shredded mozzarella cheese (or your favorite cheese)
½ cup ranch dressing (or more to taste)
4 large flour tortillas
1-2 cups fresh spinach or lettuce (optional, for crunch and freshness)
Salt and pepper, to taste
Instructions:
Prepare the chicken: If you haven't already, shred or dice the cooked chicken breast into bite-sized pieces.

Cook the garlic: In a large skillet, heat the olive oil (or butter) over medium heat. Add the garlic powder (or minced garlic) and cook for 30 seconds until fragrant. If you're using fresh garlic, be careful not to burn it!

Season the chicken: Add the shredded or diced chicken to the skillet and toss it with the garlic, oregano, parsley, salt, and pepper. Cook for 2-3 minutes until the chicken is heated through.

Add the cheese and ranch: Lower the heat and stir in the shredded mozzarella cheese and ranch dressing. Mix until the cheese is melted and the chicken is coated in the cheesy, garlicky goodness. Adjust seasoning as needed.

Assemble the wraps: Lay out your flour tortillas on a flat surface. Spoon an even amount of the cheesy garlic chicken mixture onto the center of each tortilla. If you’re adding fresh spinach or lettuce, place it on top of the chicken mixture for extra crunch and freshness.

Wrap it up: Fold in the sides of the tortilla, then roll it up tightly from the bottom, securing the filling inside.

Optional - Toast the wraps: For extra crispy wraps, you can heat a little olive oil in a pan and toast the wraps seam-side down for 2-3 minutes per side, or until golden and crispy.

Serve: Slice the wraps in half and serve with extra ranch dressing or your favorite dipping sauce. 

Tremendous Crockpot Beef Tips & Noodles 
Ingredients:
1.5 lbs beef stew meat (beef tips)
1 large onion, chopped
3 cloves garlic, minced
1 cup beef broth
½ cup soy sauce
¼ cup Worcestershire sauce
1 tbsp Dijon mustard
1 tsp dried thyme
½ tsp black pepper
½ cup heavy cream
1 cup frozen peas (optional)
8 oz egg noodles
2 tbsp cornstarch (optional, for thickening)
Instructions:
Prep the Beef: Place the beef stew meat into the crockpot, followed by the chopped onion and minced garlic.

Make the Sauce: In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, Dijon mustard, thyme, and black pepper. Pour over the beef in the crockpot.

Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender.

Cook the Noodles: About 30 minutes before serving, cook the egg noodles according to package directions. Drain and set aside.

Thicken the Sauce (Optional): If you want a thicker sauce, mix the cornstarch with a little cold water to create a slurry. Stir into the crockpot and cook on high for another 15-20 minutes, until thickened.

Finish and Serve: Stir in the heavy cream and frozen peas (if using) into the crockpot. Serve the beef mixture over the cooked noodles and enjoy!

Loaded Cheeseburger Alfredo Pasta 
Ingredients:
12 oz (340g) penne or rotini pasta
1 lb (450g) ground beef
1 tbsp olive oil
½ cup yellow onion, finely diced
3 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
1 tbsp Worcestershire sauce
1 tsp mustard (Dijon or yellow)
Salt and pepper, to taste
½ cup cooked and crumbled bacon (optional but adds extra flavor)
1 cup cherry tomatoes, halved (optional, for garnish)
Fresh parsley, chopped (optional, for garnish)
Instructions:
Cook the Pasta: Start by cooking the penne or rotini pasta according to the package instructions. Drain and set aside.

Cook the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned and no longer pink. Remove any excess fat.

Sauté the Veggies: Add the diced onion and minced garlic to the beef, cooking for about 2-3 minutes until softened and fragrant.

Make the Alfredo Sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer. Stir in the Worcestershire sauce, mustard, and season with salt and pepper to taste.

Add the Cheese: Reduce the heat and gradually stir in the shredded cheddar and mozzarella cheeses, allowing them to melt into the sauce until smooth and creamy.

Combine Pasta and Beef Mixture: Add the cooked pasta to the skillet, tossing everything together so the pasta is fully coated in the cheesy sauce.

Add the Bacon (Optional): Stir in the crumbled bacon, if using, for that extra cheeseburger flavor boost.

Serve: Serve the loaded cheeseburger Alfredo pasta topped with halved cherry tomatoes and fresh parsley for a pop of color and freshness.