Note: Please forgive the duplication with Betsy's Caesar Salad this week due to my last minute change! You'll need to wash the tomatoes and cut them in half. I halved the muffin recipe below so you wouldn't be eating them forever...just follow the baking instructions below as this recipe is intended to be kept in the fridge until you're ready to bake them, up to 2 weeks.
1 head/package romaine lettuce torn into pieces
1/2 package of grape tomatoes, halved
1/2 c. shredded parmesan cheese
1 lb. diced grilled chicken pieces (in this case from the frozen section)
caesar dressing of choice
large tortilla wraps of choice
Toss together lettuce, tomatoes, cheese, chicken and dressing. Wrap in room temperature tortillas to eat.
Ready Bake Bran Muffins
3 c. whole bran cereal (ie. All-Bran or Trader Joe's High Fiber Cereal)
1 c. boiling water
2 eggs, slightly beaten
2 c. buttermilk
1/2 c. vegetable oil
1 c. raisins
2 1/2 tsp baking soda
1/2 tsp salt
1 c. sugar
2 1/2 c. unsifted flour
In large bowl, mix bran cereal with water. Stir to moisten evenly and set aside until cool. Then add eggs, buttermilk, oil and fruit. Blend well. In separate bowl stir together soda, salt, sugar and flour. Stir into bran mixture. Bake muffins now, or refrigerate in tightly covered container for up to 2 weeks, baking at your convenience. Stir batter evenly to distribute fruit before using. Spoon batter into greased muffin pan, filling 2/3 to 3/4 full. Bake in 425 over for 15-20 minutes, or until tops spring back when touched. Serve hot. Makes about 2 dozen.
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