4 corn tortillas or whole grain flatbreads
1 cup hummus
8 ounces sliced turkey
1 red peppers, chopped
4 ounces baby spinach (about 2 cups)
Preparation:
1. Place 1 tortilla on cutting board and spread 1/4 cup hummus in an even layer. Arrange turkey slices over bottom two-thirds of tortilla. Lay peppers over hummus. Scatter spinach over peppers.
2. Starting from bottom, roll tightly. Wrap securely in plastic. Repeat with remaining ingredients.
3. Refrigerate sandwiches for 30 minutes before unwrapping and cutting into quarters.
Avocado Dip:
Ingredients
• 2/3 cup grape tomatoes, chopped (10 to 12)
• 1/2 cup finely chopped pineapple...
• 3 medium avocados, diced
• 1/2 finely chopped sweet onion, such as Vidalia
• 1/8 cup finely chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic salt
• Black pepper
• Corn tortilla chips or homemade pita chips, for serving
Directions
Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste.
Dark Chocolate covered footballs!!
Use cacao dark chocolate chips for melted chocolate and for the white frosting use fat free sugar free white chocolate pudding mix with non fat plain Greek yogurt and a little liquid sweetener.
Pico de Gallo Salsa
Servings: 4 servings
Time: 10 minutes
...
• 4 medium ripe tomatoes, chopped
• 1/4 cup finely chopped white onion
• 2 chile peppers, mild or hot, seeded and finely chopped
• 2 tbsp chopped bell pepper
• 1 clove garlic, minced
• 1/4 cup finely chopped fresh cilantro leaves (no stems)
• 2 tbsp fresh lime juice
• salt and pepper, to taste
In a bowl combine all ingredients. Let it marinate in the refrigerator at least an hour for best results.
Nachos with Turkey/Black Beans
Servings: 4 • Serving Size: about 14 chips
Estimated Calories: 347 • Fat: 9.4 g • Protein: 27.1 g • Carb: 40.6 g • Fiber: 7.1 g
...
Ingredients:
4 oz baked corn tortilla chips
8 oz 99% lean turkey breast
1 tsp cumin
1 tsp garlic powder
salt and pepper
1 can of organic black beans
1 1/3 cup freshly shredded Monterary Jack cheese
2 cups pico de gallo salsa (recipe to follow)
1/2 cup greek non fat yogurt
2/3 cup fresh cilantro
jalepenos
Directions:
Preheat oven to 425°. Place 1 oz (about 14) chips on four oven-proof dishes or one large baking sheet.
Heat a large nonstick sauté pan over high heat. Add turkey. Season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a wooden spoon. When cooked, add beans and mix well.
Spoon the turkey mixture over the chips and sprinkle the cheese on top. Bake until cheese melts, about 6 minutes.
Remove the nachos from the oven, top with pico de gallo salsa, yogurt, cilantro and jalepeño. Serve immediately.
Strawberry Oat Bars
Ingredients:
Filling
2 Tablespoons cornstarch...
2 Tablespoons warm water
2 cups finely diced strawberries
1/4 cup maple syrup
1 Tablespoon granulated organic sugar cane or substitute a sweetener of your choice
Oatmeal Base + Topping
2 and 1/4 cup quick oats (not whole rolled oats)
1 teaspoon ground cinnamon
1 cup unsalted almond butter (or peanut butter or sunflower seed butter)
1/4 cup maple syrup
1/4 cup apple butter*
1 large egg, beaten
1/2 cup sliced almonds
Directions:
1.Make the strawberry filling first by mixing the cornstarch with the warm water until it all of the cornstarch has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the strawberries, maple syrup, and sugar together in a small sauce pan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.
2.Preheat oven to 325F degrees. Line an 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
3.Make the oat crust/topping: In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, apple butter, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. Reserve 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan. Make sure it is firmly pressed down and even. Spread the strawberry filling on top. To the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the strawberry filling and, using the back of a spatula, press the topping down firmly into the strawberry filling. You want to make sure it sticks well.
4.Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares.
5.Makes 9-12 squares, depending how large you cut them. Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days. Bars freeze well, up to 2 months.
*You may use pumpkin butter, mango butter, or any other fruit butter to replace the apple butter. The bars won't be as moist if using applesauce instead of apple butter.
ENJOY!!
