One hard-boiled egg
1/2 Cup Snackin African Chinchin
1 cup Vanilla Greek Yogurt
1/2 Gala Apple cut into 4 wedges
2 Chicken lettuce Wraps (see instructions below)
1/2 Cup Snackin' African Chinchin
1/2 Cup Seedless Red Grapes
Recipe for Chicken lettuce Wraps-
2 large Iceberg lettuce leaves clean & dry
2/3 cup well shredded grilled/steamed chicken
2 baby carrots grated
2 teaspoons of mayonnaise
pinch of salt
pinch of black pepper
Mix chicken, carrots, mayo and season with salt and black pepper. Portion into two and place each portion in the center of one lettuce leaf. Spoon the chicken onto the edge of each leaf. Fold the bottom of the lettuce leaf up, fold the sides in, then roll the lettuce wrap like an enchilada.. You also use a toothpick to hold each one.
1 pound Italian sausage
7 eggs (6 hard-boiled)
1 Cup AP Flour
1 ½ Cups Bread Crumbs
Canola Oil Spray (Optional)
For 6 perfectly boiled eggs place eggs carefully in pot add cold water till eggs are fully immersed, bring eggs to a rolling boil, let boil for only 2 minutes. Turn heat off and let eggs remain immersed in hot water for 10 minutes. During the 10 minute wait for the eggs shape Italian sausage into 6 patties that are about 1/8th inch thick, wash and dry hands then measure flour and bread into separate individual bowls, crack last egg into a mixing bowl and beat thoroughly.
Eggs should be done about this time drain hot water immediately, add cold water (TIP- lightly crack each egg on top as cold water is added, this loosens the egg membrane and makes for easily peeled non bruised eggs). Peel and dry eggs gently. Place 1 hard-boiled egg on each sausage patty, press sausage around egg to cover fully and pinch to seal. Roll each sausage wrapped egg lightly in flour dust off excess, dip in beaten egg and coat in bread crumbs twice. Spray lightly with canola oil spray (optional). Place on ungreased sheet and bake at 400F for about 35 minutes or until sausage is thoroughly cooked and no longer pink near egg. Serve warm & enjoy!