Muscatine

I'll come over for left overs. Better than a "box" lunch from Hy Vee..............hahaahahah

Does anyone know how to make "Greens"?

Ingredients:

• 2 pounds of collard greens
• 1 ham hock or 6 slices of cooked bacon
• 1 medium onion, sliced or chopped
• 1 teaspoon of crushed red pepper
• 2 to 3 teaspoons Kosher salt

Preparation:

Clean and wash greens well; remove tough stems and ribs. Cut them up and place in a deep pot; add onion. Wash off ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens and cook until tender, about 1 hour. Taste and adjust seasonings. Serve with sliced tomato and corn bread.
Serves 4 to 6.

We do ranchy chicken wraps

3 boneless skinless chicken breasts

4 (8-10 in) flour tortillas - it always makes way more than the 4 tortillas called for

1 tsp real lemon

1/2 tsp. seasoned salt

1/4 tsp. garlic powder

2 T. veg. oil

1 can mushroom stems and pieces

1 medium onion halved and thinly sliced

1/4 cup fat free ranch dip

Rinse chicken and pat dry.  cut into 1/2 in. cubes and place in medium bowl

sprinkle with real lemon, seasoned salt, and garlic powder, toss lightly

Cook:

Heat oil in large skillet over medium high heat.  Add chicken and saute 2 minutes. add mushrooms and onion. cook 3-4 minutes longer or until vegetables are tender, stirring occasionally.

Reduce heat to low.  Stir in dip.  Heat tortillas according to package directions.  Spoon mixture into tortillas and enjoy.

we sometimes top with cheese, salsa, and /or sour cream.