healthy sandwich and salad recipes image
Q. I love vegetables and I need some healthy recipes for whole wheat pita bread and whole wheat tortillas... what can i make with them? Thanks.
Answer
Caribbean Wrapper
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
- 3 tablespoons mayonnaise
- 1 tablespoon thawed orange juice concentrate
- 2 teaspoons lime juice
- 1/2 teaspoon lemon pepper
- 1 tablespoon oil
- 1 (8-ounce) package shredded coleslaw mix (about 4 cups)
- 6 green onions sliced with tops
- 1 (15-ounce) can black beans drained and rinsed
- 1 HORMEL® Pepperoni (3.5-ounce) package sliced
- 4 MANNY'S™ 9" Burrito Size Flour Tortillas , warmed
Directions
In small bowl, combine mayonnaise, orange juice, lime juice, and lemon pepper; set aside. Meanwhile, in large skillet, heat oil over medium heat. Add coleslaw and onions; cook, stirring constantly until vegetables begin to wilt, about 2 to 3 minutes. Add beans, pepperoni, and mayonnaise mixture; stir until heated through. Evenly divide filling among each tortilla. Fold burrito-style and serve.
California Beach Club Wrap
Prep Time: 30 minutes
Servings: 4
Ingredients
- 1/2 cup garden vegetable flavored cream cheese
- 4 MANNY'S™ 9" Burrito Size Flour Tortillas
- 1/4 pound JENNIE-O TURKEY STORE® Oven Roasted Turkey Breast , thinly sliced
- 1/4 pound HORMEL® CURE 81® Ham , thinly sliced
- 4 (1-ounce) American cheese slices
- 2 Roma tomatoes thinly sliced
- 1/4 cup HORMEL® Real Bacon Bits or pieces
- 1 avocado peeled and diced
Directions
Spread cream cheese to within 1/2 inch of the edge of each flour tortilla. Begin layering 1/4 each the turkey and ham. Top with cheese slices, sliced tomatoes, bacon pieces and diced avocado. Roll up tortillas. Slice diagonally in half and serve.
Zesty Turkey Wrap
Cooking Method: No Cook
Prep Time: 10
Cooking Time: 10-20 minutes
Makes: 6 servings
Ingredients
2 cups cooked Butterball® Turkey, finely chopped
1/4 cup sliced green onions
1/4 cup sun-dried tomatoes, finely chopped
1/2 cup ranch-style dressing
6 lettuce leaves
6 whole wheat tortillas, (8 inch)
Directions
--------------------------------------------------------------------------------
Combine turkey, onions, tomatoes and dressing in medium bowl.
Place lettuce leaves towards one edge of each tortilla. Top each lettuce leaf with equal amounts of the turkey mixture. Roll to wrap.
Option: instead of tortillas, try using pita pockets: cut pockets in half, line with lettuce and add turkey salad.
Serving Suggestions
--------------------------------------------------------------------------------
Serve with a baked variety of chips and crunchy celery sticks alongside, if desired.
Prep:
15 min
Start To Finish:
15 min
Makes 4 servings
--------------------------------------------------------------------------------
TIPS from the kitchens
Serve With
Heading for the soccer game? Grab these veggie- and cheese-stuffed wraps, fresh nectarines and some mineral water.
Substitution
These fun, portable sandwiches have endless possibilities. Try different flavors of cream cheese, chopped fresh broccoli, sliced green onions or shredded zucchini.
--------------------------------------------------------------------------------
Garden Vegetable Wraps
At last, a "painless" way to get your kids to eat their veggies.
1/2 cup garden vegetable-flavored cream cheese
4 flour tortillas (8 to 10 inches in diameter)
1 cup lightly packed spinach leaves
1 large tomato, thinly sliced
3/4 cup shredded carrot
8 slices (1 ounce each) Muenster or Monterey Jack cheese
1 small yellow bell pepper, chopped (1/2 cup)
1. Spread 2 tablespoons cream cheese over each tortilla. Top with spinach and tomato to within 1 inch of edge. Sprinkle with carrot. Top with cheese. Sprinkle with bell pepper.
2. Roll up tortillas tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.
Makes 4 wraps
2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick
2-3 cloves garlic, minced
1 cup chopped onions
1 tablespoon curry powder
3/4 cup chopped cauliflower
3/4 cup chopped broccoli
1/2 cup shredded carrots
Salt and pepper to taste
1/2 cup chopped tomatoes
2-3 scallions, chopped
6-8 tortillas or chapati
Plain yogurt or sour cream
Melt the Crisco Shortening in a large skillet over medium heat. Add the garlic and onions and cook, stirring often until just tender. Do not allow to brown.
Stir in the curry powder and cook about 1 minute. Add the cauliflower, broccoli, carrots, and salt and pepper. Cover and cook, stirring occasionally, about 5 minutes or until the vegetables are crisp tender. Stir in the tomatoes and scallions. Cook about 1 minute uncovered.
To serve, place the filling in the middle of each tortilla or chapati, top with a little yogurt or sour cream and roll up. Serve immediately
Confetti Turkey Roll-Ups
Deli smoked turkey combines with colorful vegetables for easy-to-make sandwiches or appetizers rolled in flour tortillas.
1 (8-ounce) package cream cheese, softened
1 cup LAND O LAKES® Sour Cream
1 teaspoon prepared mustard
2 tablespoons chopped fresh basil leaves*
8 large (10-inch) flour tortillas, warmed
8 slices (1 ounce each) deli smoked turkery
1 (16-ounce) package broccoli slaw mix
1/2 pound (2 cups) LAND O LAKES® Deli Cheddar Cheese, shredded
1/2 cup sliced green onions
1 (2 1/4-ounce) can (1/2 cup) sliced pitted ripe olives, drained
Combine cream cheese, sour cream and mustard in small mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in basil. Spread 1/4 cup cream cheese mixture onto each tortilla to within 1/4 inch of edge.
Combine broccoli slaw, cheese, onions and olives in large bowl. Layer each tortilla with 1 slice turkey and 1 1/4 cups broccoli slaw mixture. Roll up tightly; secure with toothpick.
To serve, cut each roll-up into thirds. Secure with toothpicks.
Makes 24 roll-ups or 64 (1-inch) appetizers.
*Substitute 2 teaspoons dried basil leaves.
TIP: To warm tortillas, heat in microwave on HIGH 30 to 60 seconds.
TIP: To make appetizers, trim each end of roll-up. Cut into 8 (1-inch) pieces. Repeat for remaining roll-ups.
MAKE-AHEAD: These roll-ups can be assembled up to 4 hours ahead. Wrap in plastic food wrap. Refrigerate until serving time.
Nutrition Facts (1 roll-up)
Calories: 190
Fat: 11 g
Cholesterol: 30 mg
Sodium: 360 mg
Carbohydrates: 16 g
Dietary Fiber: 1 g
Protein: 7 g
Turkey, Onion, and Tomato Pita Pockets
1 md Red onion, peeled & thinly sliced into rings
16 Cherry tomatoes, quartered
1 c Turkey, cooked, chopped
2 c Iceburg lettuce thinly sliced
1/3 c Shredded fresh basil
1 tb Light brown sugar
1/4 c Balsamic vinegar
1 tb Olive oil
Salt & pepper to taste
4 6 in diameter pita bread rounds cut in half
In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and
basil.
Sprinkle with the brown sugar and drizzle with the balsamic vinegar and
olive oil. Toss well and season with salt and pepper.
Cover and let marinate in the refrigerator for at least two hours.
To make the sandwich, open the pita pocket and add as much mixture as you'd
like.
Veggie Pita Pizzas
2 (6 inch) pita bread rounds
1/2 (8 oz.) can (1/2 c.) herbed or plain tomato sauce
1 c. cooked vegetable (such as broccoli, mushrooms, cauliflower, green
pepper, asparagus, or green beans)
1/2 c. (2 oz.) shredded part-skim Mozzarella cheese
Split each pita bread round horizontally so you have 4 rounds. Place rounds
on a baking sheet. Bake in a 450° oven for 2 to 3 minutes or until dry and
crisp. Spread each round with tomato sauce. Arrange vegetables on top of
each round. Sprinkle with Mozzarella cheese. Bake in a 450° oven about 5
minutes or until cheese melts and pizzas are heated through. Makes 4
servings.
Caribbean Wrapper
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
- 3 tablespoons mayonnaise
- 1 tablespoon thawed orange juice concentrate
- 2 teaspoons lime juice
- 1/2 teaspoon lemon pepper
- 1 tablespoon oil
- 1 (8-ounce) package shredded coleslaw mix (about 4 cups)
- 6 green onions sliced with tops
- 1 (15-ounce) can black beans drained and rinsed
- 1 HORMEL® Pepperoni (3.5-ounce) package sliced
- 4 MANNY'S™ 9" Burrito Size Flour Tortillas , warmed
Directions
In small bowl, combine mayonnaise, orange juice, lime juice, and lemon pepper; set aside. Meanwhile, in large skillet, heat oil over medium heat. Add coleslaw and onions; cook, stirring constantly until vegetables begin to wilt, about 2 to 3 minutes. Add beans, pepperoni, and mayonnaise mixture; stir until heated through. Evenly divide filling among each tortilla. Fold burrito-style and serve.
California Beach Club Wrap
Prep Time: 30 minutes
Servings: 4
Ingredients
- 1/2 cup garden vegetable flavored cream cheese
- 4 MANNY'S™ 9" Burrito Size Flour Tortillas
- 1/4 pound JENNIE-O TURKEY STORE® Oven Roasted Turkey Breast , thinly sliced
- 1/4 pound HORMEL® CURE 81® Ham , thinly sliced
- 4 (1-ounce) American cheese slices
- 2 Roma tomatoes thinly sliced
- 1/4 cup HORMEL® Real Bacon Bits or pieces
- 1 avocado peeled and diced
Directions
Spread cream cheese to within 1/2 inch of the edge of each flour tortilla. Begin layering 1/4 each the turkey and ham. Top with cheese slices, sliced tomatoes, bacon pieces and diced avocado. Roll up tortillas. Slice diagonally in half and serve.
Zesty Turkey Wrap
Cooking Method: No Cook
Prep Time: 10
Cooking Time: 10-20 minutes
Makes: 6 servings
Ingredients
2 cups cooked Butterball® Turkey, finely chopped
1/4 cup sliced green onions
1/4 cup sun-dried tomatoes, finely chopped
1/2 cup ranch-style dressing
6 lettuce leaves
6 whole wheat tortillas, (8 inch)
Directions
--------------------------------------------------------------------------------
Combine turkey, onions, tomatoes and dressing in medium bowl.
Place lettuce leaves towards one edge of each tortilla. Top each lettuce leaf with equal amounts of the turkey mixture. Roll to wrap.
Option: instead of tortillas, try using pita pockets: cut pockets in half, line with lettuce and add turkey salad.
Serving Suggestions
--------------------------------------------------------------------------------
Serve with a baked variety of chips and crunchy celery sticks alongside, if desired.
Prep:
15 min
Start To Finish:
15 min
Makes 4 servings
--------------------------------------------------------------------------------
TIPS from the kitchens
Serve With
Heading for the soccer game? Grab these veggie- and cheese-stuffed wraps, fresh nectarines and some mineral water.
Substitution
These fun, portable sandwiches have endless possibilities. Try different flavors of cream cheese, chopped fresh broccoli, sliced green onions or shredded zucchini.
--------------------------------------------------------------------------------
Garden Vegetable Wraps
At last, a "painless" way to get your kids to eat their veggies.
1/2 cup garden vegetable-flavored cream cheese
4 flour tortillas (8 to 10 inches in diameter)
1 cup lightly packed spinach leaves
1 large tomato, thinly sliced
3/4 cup shredded carrot
8 slices (1 ounce each) Muenster or Monterey Jack cheese
1 small yellow bell pepper, chopped (1/2 cup)
1. Spread 2 tablespoons cream cheese over each tortilla. Top with spinach and tomato to within 1 inch of edge. Sprinkle with carrot. Top with cheese. Sprinkle with bell pepper.
2. Roll up tortillas tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.
Makes 4 wraps
2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick
2-3 cloves garlic, minced
1 cup chopped onions
1 tablespoon curry powder
3/4 cup chopped cauliflower
3/4 cup chopped broccoli
1/2 cup shredded carrots
Salt and pepper to taste
1/2 cup chopped tomatoes
2-3 scallions, chopped
6-8 tortillas or chapati
Plain yogurt or sour cream
Melt the Crisco Shortening in a large skillet over medium heat. Add the garlic and onions and cook, stirring often until just tender. Do not allow to brown.
Stir in the curry powder and cook about 1 minute. Add the cauliflower, broccoli, carrots, and salt and pepper. Cover and cook, stirring occasionally, about 5 minutes or until the vegetables are crisp tender. Stir in the tomatoes and scallions. Cook about 1 minute uncovered.
To serve, place the filling in the middle of each tortilla or chapati, top with a little yogurt or sour cream and roll up. Serve immediately
Confetti Turkey Roll-Ups
Deli smoked turkey combines with colorful vegetables for easy-to-make sandwiches or appetizers rolled in flour tortillas.
1 (8-ounce) package cream cheese, softened
1 cup LAND O LAKES® Sour Cream
1 teaspoon prepared mustard
2 tablespoons chopped fresh basil leaves*
8 large (10-inch) flour tortillas, warmed
8 slices (1 ounce each) deli smoked turkery
1 (16-ounce) package broccoli slaw mix
1/2 pound (2 cups) LAND O LAKES® Deli Cheddar Cheese, shredded
1/2 cup sliced green onions
1 (2 1/4-ounce) can (1/2 cup) sliced pitted ripe olives, drained
Combine cream cheese, sour cream and mustard in small mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in basil. Spread 1/4 cup cream cheese mixture onto each tortilla to within 1/4 inch of edge.
Combine broccoli slaw, cheese, onions and olives in large bowl. Layer each tortilla with 1 slice turkey and 1 1/4 cups broccoli slaw mixture. Roll up tightly; secure with toothpick.
To serve, cut each roll-up into thirds. Secure with toothpicks.
Makes 24 roll-ups or 64 (1-inch) appetizers.
*Substitute 2 teaspoons dried basil leaves.
TIP: To warm tortillas, heat in microwave on HIGH 30 to 60 seconds.
TIP: To make appetizers, trim each end of roll-up. Cut into 8 (1-inch) pieces. Repeat for remaining roll-ups.
MAKE-AHEAD: These roll-ups can be assembled up to 4 hours ahead. Wrap in plastic food wrap. Refrigerate until serving time.
Nutrition Facts (1 roll-up)
Calories: 190
Fat: 11 g
Cholesterol: 30 mg
Sodium: 360 mg
Carbohydrates: 16 g
Dietary Fiber: 1 g
Protein: 7 g
Turkey, Onion, and Tomato Pita Pockets
1 md Red onion, peeled & thinly sliced into rings
16 Cherry tomatoes, quartered
1 c Turkey, cooked, chopped
2 c Iceburg lettuce thinly sliced
1/3 c Shredded fresh basil
1 tb Light brown sugar
1/4 c Balsamic vinegar
1 tb Olive oil
Salt & pepper to taste
4 6 in diameter pita bread rounds cut in half
In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and
basil.
Sprinkle with the brown sugar and drizzle with the balsamic vinegar and
olive oil. Toss well and season with salt and pepper.
Cover and let marinate in the refrigerator for at least two hours.
To make the sandwich, open the pita pocket and add as much mixture as you'd
like.
Veggie Pita Pizzas
2 (6 inch) pita bread rounds
1/2 (8 oz.) can (1/2 c.) herbed or plain tomato sauce
1 c. cooked vegetable (such as broccoli, mushrooms, cauliflower, green
pepper, asparagus, or green beans)
1/2 c. (2 oz.) shredded part-skim Mozzarella cheese
Split each pita bread round horizontally so you have 4 rounds. Place rounds
on a baking sheet. Bake in a 450° oven for 2 to 3 minutes or until dry and
crisp. Spread each round with tomato sauce. Arrange vegetables on top of
each round. Sprinkle with Mozzarella cheese. Bake in a 450° oven about 5
minutes or until cheese melts and pizzas are heated through. Makes 4
servings.
What are a few gluten free soup recipes that are comfort food for you?
WinonaGal
Fall is here, only a few more days before our calendar tells us it is officially here. This time of year, I want those warm things like soups and stews. Yet, my somewhat recently diagnosed need to be gluten free has me really annoyed as most commercial soups are not gluten free. I've tried a few of the health food store kind of GF soups and I really do dislike them.
I'm a Campbell's gal who grew up on those soups that were easy to serve, quick and I liked them. I can't believe wheat is even in their clear broth based soups. I know these canned soups were not always the most healthy things in terms of sodium and various other things, but it is what I grew up on. The convenience of opening a can and having it alongside a sandwich or salad was just always there for me.
I am determined to be healthy and feel well, so I've started making soups myself and plan to keep a number of them in my freezer in individually frozen containers.
So, if you have a few nice recipes that you enjoy and give you that warm soup cozy feeling on a chilly day, what do you love? I'm especially wanted a cream of tomato soup that mimics Campbell's (but will be healthier of course) so I can make my grilled cheese (with GF bread, of course) and have my tomato soup to dunk in.
Thanks if you can help! Crock pot recipes are most welcome as well, due to the time factor.
Answer
Creamy Vegan Broccoli-Cauliflower Soup
This soup recipe best for autumn and the early winter can’t get any simpler. All the ingredients are practically thrown in the pot and simmered then pureed and it is ready to serve. The delicious and nutritious combination of broccoli and cauliflower come together in one delicious dish. To make this simple vegan recipe, you need broccoli, cauliflower, yellow onions, garlic, turnip, potato, celeriac, dry green lentils, vegetable stock or water, tamari, virgin olive oil, and dried thyme.
Ingredients
3 C broccoli florets and stems, diced
2 C cauliflower florets and stems, diced
1 yellow onion, diced
3 cloves garlic, minced
1 white turnip peeled and diced
1 large potato, peeled and diced
1 C celeriac, peeled and diced
½ C dry green lentils
8 C water OR vegetable stock
1 tbsp tamari (optional – omit if using vegetable stock)
1 tbsp extra virgin olive oil
1 tbsp dried thyme
1
Combine all ingredients in a very large soup pot.
2
Bring to a rolling boil, then turn the heat down and allow to simmer for 30 minutes (until everything is falling apart in the pot).
3
In a blender, puree the soup in batches, transferring each pureed batch into a large mixing bowl as you go.
4
When everything is pureed to a thick, creamy smoothness, return soup to original pot, heat through, serve, and enjoy.
Creamy Vegan Broccoli-Cauliflower Soup
This soup recipe best for autumn and the early winter can’t get any simpler. All the ingredients are practically thrown in the pot and simmered then pureed and it is ready to serve. The delicious and nutritious combination of broccoli and cauliflower come together in one delicious dish. To make this simple vegan recipe, you need broccoli, cauliflower, yellow onions, garlic, turnip, potato, celeriac, dry green lentils, vegetable stock or water, tamari, virgin olive oil, and dried thyme.
Ingredients
3 C broccoli florets and stems, diced
2 C cauliflower florets and stems, diced
1 yellow onion, diced
3 cloves garlic, minced
1 white turnip peeled and diced
1 large potato, peeled and diced
1 C celeriac, peeled and diced
½ C dry green lentils
8 C water OR vegetable stock
1 tbsp tamari (optional – omit if using vegetable stock)
1 tbsp extra virgin olive oil
1 tbsp dried thyme
1
Combine all ingredients in a very large soup pot.
2
Bring to a rolling boil, then turn the heat down and allow to simmer for 30 minutes (until everything is falling apart in the pot).
3
In a blender, puree the soup in batches, transferring each pureed batch into a large mixing bowl as you go.
4
When everything is pureed to a thick, creamy smoothness, return soup to original pot, heat through, serve, and enjoy.
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