Jeffrey went on a job in Las Vegas last night so I didn't want to cook a whole meal. I had left over chicken salad from the night before (see below), and I am not very good at eating chicken salad by itself because of texture issues. I thought about making a sandwich, but sometimes bread overwhelms chicken salad...then I spotted the Wheat Tortillas I had bought for Fajitas I will be making later this week! I made a wrap! I used a slice of swiss cheese and put it on the tortilla, then microwaved it for about 15 seconds.
The Mission 96% fat free Whole Wheat Tortillas are awesome, but they need a little warming to wrap up. Then I put the chicken salad in the tortilla and made more a burrito than a wrap since they weren't big enough to fully wrap.
So I also decided to try the peanut butter ice cream again. (See orange crush ice cream to read about the first disaster) This time it worked great! I can't wait for Jeffrey to come home and taste it!
Peanut Butter Ice Cream
1 Pint Half and Half
1 Pint Whipping Cream
1/2 cup sugar
1 cup Peanut butter (your favorite kind!)
1 Tb of Vanilla
Combine the creams, sugar and peanut butter in a sauce pan, cook on medium low and mix until blended. This may take some time, I used a whisk to get the peanut butter stirred in, you do not want specks of peanut butter, it needs to be completely blended. Take off the mixture from the stove top and mix in the vanilla. Refrigerate mixture until cold. Put mixture in your ice cream maker and whola! Yummy Yummy! Now I think it will taste really good with some toppings like heath crumbles, cookie crumbles, chocolate fudge, etc.