Chicken cheddar cheese pinwheels

Ingredients: ¼ cup of mayonnaise, ¼ cup of pickle relish, 2 TBs of sour cream, ½ tsp of salt, ¼ tsp pepper, 3 (12-inch) flour tortillas, ½ pound thinly sliced deli chicken, 1 package of cheddar cheese, and 3 large leaves of romaine lettuce.

 

In a bowl stir together mayonnaise and the next four ingredients. Spread mixture onto the whole tortilla, then chicken, lettuce and the cheese. Roll up tightly and then refrigerate overnight. The next day you can cut it up.  Enjoy!


This recipe is found in Paula Deen’s Magazine May/June 2015 page 66.

Strawberry-Pecan-Spinach Salad

 

Ingredients: ¼ cup of vinegar, 1 TBs of chopped onion, 2 teaspoon of mustard, 1 tsp of brown sugar, ½ tsp salt, ¼ tsp of ground red pepper, ½ cup of olive oil, 1 TBs of poppy seeds, 4 cup of fresh baby spinach, 2 cups of strawberries, 1 cup of toasted pecans, and ½ cup crumbled feta cheese.

In a blender combine together vinegar and the next five ingredients; process until smooth. Then add the oil slowly until combined and stir in the poppy seeds. Refrigerate if needed.

In a large bowl toss together the spinach and the remaining ingredients.

Then drizzle the with the poppy seed dressing, and enjoy!

This recipe is found in Paula Deens magazine May/June 2015 page 63.