Hayden's 5th Birthday

Hayden celebrated his 5th birthday last week!  It was a beautiful, sunny day here!  Here's a photo review of his day :)

Woke up at a regular time and opened his gifts from us.  (He asked for soccer stuff)

I made sticky buns for breakfast and he ate off his "Hayden is Special Today" plate.

Our neighbor, Alice, stopped by to bring Hayden a gift.

Jim & Onya (neighbors) came by too :)

Hayden spent a good amount of time riding his 4 wheeler.

We put temporary tattoos on just about everyone - including the babies - pics below!

My parents with Allie.

Kevin's parents with Krissy.

The babies swinging together.

Hayden taking Kevin for a ride.

Me & Kev with the birthday boy!

Hayden with his "Jake" cake.

Hayden requested we sing Happy Birthday, but like pirates.  We added some "Arrrrrs" and "Yo ho hos" in there.

We had strawberry & white cake.  Hayden wanted a piece with Jake's face.

He got lots of fun gifts.  Soccer clothes, balancing birds, bug vaccuum, puzzles, books, and a telescope, just to name a few. 

Buffalo Chicken Wraps

I recently purchased an app for my iPhone.  It's called "Dotti's Food Score".  It is a great tool for people that are doing weight watchers and eat out.  It has tons and tons of chain restaurants' menu and the points value for each item.  I love how handy it has been!  But I did have one issue with it.  I was looking up the points to some of my favorite dishes at my favorite places... and I found that my 8 boneless wings from Buffalo Wild Wings = 40 points!  I only get 26 points a day!  I was so bummed.  I have been wanting them ever since I realized I really couldn't eat them.  It led me on a search to find a tasty equivalent, and boy did I ever hit the jackpot on this one!
  
I adapted this recipe from my favorite trusty WW recipe site, EmilyBites.com
Buffalo Chicken Wraps

Ingredients:
1/3 cup (heaping) unseasoned bread crumbs
2 egg whites
2 T flour
¼ t black pepper
32 oz raw boneless, skinless chicken breasts, thawed (I used 2 large breasts - I split mine width wide then cut in half, to get a total of 8 pieces)
1/3 cup Buffalo wing sauce (I used Buffalo Wild Wings Mild Sauce - $4.79 per bottle)
8 low carb, high fiber tortillas (I used La Tortilla Factory’s Smart & Delicious Low Carb, High Fiber)

Optional: additional wing sauce for drizzling, chopped lettuce, Mexican cheese, ranch or blue cheese dressing for dipping.

Directions:
1.    Preheat the oven to 375*. Line a baking sheet with parchment paper and set aside.
2.    Spread the bread crumbs across the bottom of a large dry skillet and bring over medium heat. Cook for a few minutes, stirring every minute or so to rotate which crumbs are on the bottom until the crumbs are lightly browned.
3.    In a shallow bowl, lightly beat the 2 egg whites. Place the bread crumbs on a separate shallow bowl. Pour the wing sauce in a third shallow dish. Set aside.
4.    Combine the flour, black pepper and chicken breasts in a large Ziploc bag and seal shut. Shake until the breasts are fully coated with the flour.
5.    Dip one floured chicken breast in the egg whites, coating all sides, and then press it into the bread crumbs. Flip the breast to coat with crumbs and then dip it in the wing sauce on both sides to coat. Place the coated breast on the prepared baking sheet. Repeat with remaining breasts.
6.    Bake about 30 minutes or until chicken is cooked through. Remove chicken from the oven and cut into bites (or strips if you prefer).
7.    Warm the tortillas slightly in the microwave to make them more pliable.  Divide the chicken evenly amongst the 8 tortillas and top with a drizzle of additional wing sauce if desired. Top the chicken with cheese and lettuce and then fold the ends in and the sides over. 

The points work out like this: 
torilla+buffalo chicken+lettuce = 7P+
An additional 1Tbsp of wing sauce = 1 P+ 
Dressing and cheese vary on what kind you use, and how much, but anywhere from 1-4P+

This was a serving....1/4th of a large chicken breast.

I LOVED mine with just the tortilla, chicken, and lettuce.  It had so much flavor it didn't need the ranch.  I also didn't miss the cheese.  

Kevin's comment on this meal was "I wish we would have started eating healthy like this a long time ago!  These are killer!"

If you love hot wings, this is a MUST MAKE! 

CrunchWrap Copycat

My husband loves some Taco Bell.  I have many memories of eating tacos early in our marriage because we had a Taco Bell down the street from our first house.  When they introduced the "crunchwrap" I knew they made that taco for me!  I always had a hard time deciding if I wanted a hard shell or soft shell, and it's a gooey, messy, delicious combination of both! 

I met a friend for lunch yesterday.  I watched her enjoy the Taco Bell crunchwrap she had brought to eat.  (My turkey sandwhich just didn't hit the spot!)  Last night I was browsing Pinterest and saw a recipe on EmilyBites for "Taco Wrap Delux" - a knock off of the crunchwrap but only half the points!  (The real crunchwrap is 14.5 points, and this homemade version is only 7 points+!)

I knew there was no way this recipe could fail.  Sometimes Taco Bell skimps us on cheese, or they forget I said no tomatoes and sour cream, so it was nice to make my own just the way I wanted! 

Here's my adapted version:
1 lb 96/4 lean ground beef 
1 packet reduced sodium taco seasoning
8 tortillas (I used La Tortilla Factory Low Carb, High Fiber Whole Wheat Tortillas - kinda pricey @ $4.50 - and located at the very bottom of the tortilla section in Walmart)
1 C Tostitos Con Queso Medium (located with the chips)
24 tortilla chips (I used Tostitos)
1 can fat free refried beans
lettuce
taco sauce
*You may also like (2Tbsp) fat free sour cream, tomatoes, taco sauce - all are 0 points!*

1. Brown the beef.  I didn't have any extra fat in my skillet, but if you do, drain it off, then add the seasoning and water.  Heat until the water is gone.
2. While the beef cooks, heat your refried beans and add a little water to get them a smoother consistency.
3. Pre-heat a skillet to brown your crunchwrap.
4. Place a tortilla on a plate and add 2 TBSP con queso sauce.  Microwave for about 20 seconds to heat cheese and tortilla (it makes it easier to fold).  Next add 1/4 C (or less) refried beans, 1/4 C of ground beef, 6 tortilla chips (I crunched mine up).  Fold it up and place it in a skillet to brown.  After a minute or two, flip over and brown the other side.  I don't like my lettuce warm, so I put my lettuce on the side.  Kevin loves sour cream and added that to the inside of his wrap. 
5. When my wrap was done, I opened it up and added a little taco sauce.  It's zero points as long as you don't go way overboard!

All four of us cleaned our plates.  The kids were so excited when I told them we were going to eat them again for dinner :)  I like the homemade version equally as much as Taco Bells!  
If you stick to the ingredients I listed, and the amounts, one homemade crunchwrap = 7p+.  If you don't use the refried beans, it's only 6p+