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! 🙂
Are you ready for a hot bowl of chili? How about a healthy bowl of chili (ah ha, I knew that would get your attention)! This chili is healthier since it is made with lean meat. But don’t think for a second that it won’t be full of FLAVOR!
1 Pound of 96% Lean Ground Meat
1 28 Oz Can of Crushed Tomatoes
1 Cup of Low Sodium Chicken Stock
1 Can of Black Beans
1 Can of Pinto Beans
1 Medium Onion
5 Slices of Pickled Jalapeños (or more if you like it spicy)
5 Tbs Chili Powder
3 Tbs of Onion Powder
3 Tbs of Garlic Powder
1 Tbs of Cayenne Pepper
3 Tbs of Smoked Paprika
1 Tbs Salt
1 Tbs Pepper
Brown the meat in a hot dutch oven or large pot over high heat. Season with half of the seasoning. Once the meat is browned reduce the heat down to medium. Add the crushed tomatoes and the chicken stock. Drain and rinse the beans and add to the pot.
Dice the onions and jalapeños and add to the mixture. I like to add some of the jalapeño juice too (no need to waste any of that FLAVOR). Mix in the rest of the seasoning. (It’s okay to take a minute to step back and pat yourself on the back for creating such an easy and beautiful creation…I do it all the time).
Let it cook uncovered on a low simmer for 30 minutes. Pour into a bowl and top with your favorite toppings. This chili would also be perfect poured over nachos. Yum!
**Tip – If you are pressed for time, try browning the onions first, then add the meat. Once browned add the rest of the ingredients and heat over medium heat and serve as soon as it is hot (about 5-10 minutes).
This recipe is so simple and is so much healthier than store bought tomato or marinara sauce. It has way less sodium and no added sugar. Trust me, it makes a difference when you control the ingredients, and the FLAVORS!
1 28 Oz. Can of Crushed Tomatoes
1 Cup of Water
1 Medium Onion (diced)
2 Cloves of Garlic
1/4 Cup of Fresh Basil (rough chopped)
1/4 Tbs of Salt
1/2 Tbs of Italian Seasoning
1 Tbs of Olive Oil (or canola oil)
Warm up the oil in a pot or dutch oven over medium heat (I use my beloved dutch oven which I use all the time, it’s my new best friend…weird I know). Then chop the onion and add to your pot. Cook for about 5 minutes. In the meantime you can sing that song in that commercial that you just can’t get out of your head ;). Once the onion is translucent, chop and add the garlic to the pot. If you have trouble cutting the sticky garlic use a hand grater (microplane) to grate the garlic right into the pot. It only needs a minute for the garlic to cook, once you start to smell it (oh do I love that smell) it’s done!
Pour in the crushed tomatoes and water and bring to a boil. Start to add in the spices. Tear the basil into small pieces and add into the mixture. Once it starts boiling put on the lid and reduce the heat down to low. Let it cook for 30 minutes, then let cool slightly and it’s ready to use. I like to make double batches and store it in mason jars in the fridge to grab whenever you want. It’s great for a fast pizza or pasta dish, or even drizzled over a English muffin or veggies. Hope you enjoy!
Remember guys, it’s all about the FLAVOR. The spices are key, which will enhance the taste of each ingredient. This is definitely a go to dip for me, so simple and so delicious!
1/2 Cup of Salsa
1/2 Cup of Shredded Mozzarella (optional)
1 Small Onion (diced)
4-8 slices of Pickled Jalapeños
1 Tbs. Cumin
1 Tbs. Garlic Powder
1 tsp. Cayenne Pepper (optional)
1/2 Tbs. Salt
1/2 Tbs. Pepper
Preheat the oven to 375. Pour one of the cans of beans into a pot (beans and liquid). Use a potato masher to mash the beans. Drain and rinse the 2nd can and add to the pot. Chop onion and jalapeños and add to mixture. You can adjust the heat level with how much jalapeños you add, I use a lot because Suzie likes it spicy! Add salsa and spices and stir over medium-low heat for 5 minutes.
Transfer to casserole dish and sprinkle the top with cheese. (Look how pretty, nice snow covered beans….oh this dip would be perfect on a snowy day….ok sorry my mind got away from me, I’m back). Of course if you are vegan, you can totally leave this step out. Cook uncovered for 20 minutes. Let cool and serve with tortilla chips, pita chips or your favorite crackers. Yummy!