This wrap is perfect for a quick lunch or snack. It’s low calorie but so delicious, I love how satisfying it is. Just take all of your favorite FLAVORS and wrap it up! Go on, sing a little song, I bet you didn’t know you were such a good wrapper, did you. 😉
1 Medium Whole Wheat Tortilla
3 – 4 Slices Low Sodium Deli Turkey
3 Lettuce Leaves
1 Chopped Tomato
1/4 Cup Greek Yogurt
1 tsp Sriracha or Hot Sauce
1 tsp Garlic Powder
1 tsp Old Bay Seasoning
1/2 Lime (Juices)
Take the tortilla and spread on the sauce. I love this sauce on everything, and it’s much healthier than mayo. Next lay out the lettuce leaves on top of the sauce. Chop the tomato into a small dice and sprinkle on the wrap. Finally top with the turkey slices, add a little more sauce if you’d like. Wrap it up just like a burrito. Place the wrap in the fridge for 20-40 minutes. Once its ready, slice in half and enjoy.
So easy and so healthy, now that’s a wrap! 🙂
This is such a great cookie recipe…no flour, no butter, and SO much FLAVOR!! This has become my husband’s all time favorite cookie recipe. It has the best of everything; peanut butter, oatmeal, and chocolate chips all in one cookie. It’s hard to believe its a much healthier version of the most ultimate cookie ever! Drum roll please…
1 1/3 Cups Old Fashioned Rolled Oats
2 Cups Crunchy Peanut Butter
3/4 Cup of Brown Sugar
1 Tbs Baking Soda
1 Tbs Cinnamon
1 Cup Dark Chocolate Chips
Beat the eggs in a large mixing bowl. Mix in the brown sugar and peanut butter. I like to use all natural crunchy peanut butter, but feel free to use whatever kind you like, just make sure it is at room temperature. Add the cinnamon, baking soda, and oats; mix together. Next fold in the chocolate chips. It’s that easy! Chill the cookie mixture for 30 minutes. It’s ok to snack on some chocolate chips in the meantime, at least that’s what I tell myself! 🙂
Preheat the oven to 350°. Line two baking sheets with non-stick foil or parchment paper. Place a spoonful of the cookie dough about an inch apart until both sheets are filled, I like to use my handy-dandy medium-sized scoop ;). Take the back of a spoon and slightly press down each cookie. Bake for 10 minutes (swap the bottom and top cookie sheets half way through to ensure even baking). Take them out of the oven. The cookies will look under baked, but trust me they aren’t! Let the cookies cool for 10 minutes (I know this is the hardest part, it smells so good…I’m so impatient!), then transfer to a cookie rack to cool completely.
Time to dig in! Serve and enjoy, they will not last long!
Pass the bread and pour the wine, it’s a perfect night for a warm and comforting Italian dinner. One of my favorite pastas is rigatoni, I love how the sauce fills the middle of each piece, it’s like a saucy pocket surprise. 😉 What a great change from the tired boring spaghetti dish, let’s shake it up and add some delicious FLAVORS!
2 Servings of Rigatoni Pasta
1 Pound Lean Ground Meat
3 or 4 Cups Tomato Sauce
1/2 Cup Part Skim Ricotta Cheese
1/4 Cup Shredded Mozzarella Cheese
1/2 Tbs Garlic Powder
1/2 Tbs Onion Powder
1/2 Tbs Italian Seasoning
1/4 Tbs Salt
1/4 Tbs Pepper
Preheat the oven to 365°. Boil the pasta according to the box instructions. In the meantime brown the meat in a skillet with all of the seasoning. I love the smell of the seasoning as soon as it hits the hot pan, it really wakes up all those FLAVORS (it also wakes up my doggies as they stroll into the kitchen…I guess no one can resist 😉 ).
Once the pasta and meat are finished, transfer to a casserole dish. Stir in the tomato sauce and mix together. I love how the sauce attaches to the ridges of each pasta piece. Now it’s time to add in the ricotta cheese, dollop spoonfuls an inch or so apart all over the top. Adjust the amount by preference, I love a lot of that cheesy goodness! Top with mozzarella cheese and cook for about 20-30 minutes or until hot and bubbly.
Let cool and garnish with parmesan cheese or fresh parsley. How elegant and delicious does that look, and it was so easy! Plus if it doesn’t all get eaten…yay leftovers!!! I know, I get too excited…it’s the small things 😉