heart healthy recipes?

hispregnan

do you have any you would share with me?

Answer
Heart Healthy Sandwiches

2 slices linseed rye bread
1-2 slice lean meat, such as chicken,turkey,smoked meat,beef or lean ham
3 leaves lettuce
thin tomatoes, slices
thin cucumbers, slices
pepper
mustard

put mustard on both pieces of bread.

put lettuce on one slice.

top with tomato, sprinkle with pepper.

top with meat, cucumber and remaining
piece of bread.

cut in four and wrap in plastic wrap or put in plastic sandwich container.

refrigerate until use.
--------------------------------

Heart Healthy Pancakes

1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups skim milk
2 tablespoons corn oil
2 egg whites

Combine dry ingredients in large bowl.

Add milk, corn oil, and mix until just moistened.

Beat egg whites in small bowl until stiff peaks form.

Fold into batter.

Place on greased griddle (medium high).

When bubbles begin to form, flip pancakes.

Serve with strawberry garnishes and warm real Vermont maple syrup.
------------------------------------

Heart Healthy Smoothie

1 (6 ounce) carton your favorite yogurt
1 banana or fruit
1/3 cup cranberry-raspberry juice
1 tablespoon soy powder
1/2 cup crushed ice (MORE ICE if you want it thicker)

Add ice to blender with juice.

Add remaining ingredients and blend until thick, ENJOY.
----------------------------

Heart Healthy Fried Rice

1 1/2 cups water
1 cup fat free chicken broth
1 1/3 cups long grain white rice, uncoooked
2 teaspoons canola oil
2 tablespoons onions, finely chopped
1 cup celery, finely chopped
2 tablespoons green peppers, finely chopped
1/2 cup pecans, chopped
1/4 teaspoon ground sage
1/2 cup water chestnuts, sliced
1/4 teaspoon nutmeg
black pepper

Bring water and chicken broth to boil in medium-size saucepan; add rice and stir, cover and simmer for 20 minutes.

Remove pan from heat, let stand, covered, for 5 minutes or until liquid is absorbed, Reserve,.

Heat oil in a large nonstick skillet; Saute onion and celery over moderate heat for 3 minutes; stir in green pepper, pecans, sage, chestnuts, nutmeg and pepper and cooked Rice, fluff with fork before serving.

-------------------------------------

Heart Healthy Salsa

1 cup diced zucchini
1 cup red onions, chopped
2 red peppers, seeded and diced
2 green peppers, seeded and diced
4 tomatoes, diced
3 garlic cloves, minced
1/2 cup fresh cilantro
1 teaspoon black pepper
2 teaspoons sugar
1/4 cup lime juice
1 teaspoon salt

Combine all ingredients in a large bowl and toss gently to mix. Cover and refridgerate for at least 30 minutes to allow flavours to blend.

If you prefer a hotter version, add 1/2 to 1 tbsp finely chopped jalapeno peppers.

Healthy sandwich recipe?

chunkymunk

1 ounce is how many deli chicken slices?
does anybody have a healthy sandwich recipe using deli chicken slices?

im stuck for ideas for lunch..

Answer
The amount of chicken you get in one ounce will vary with the thickness of the slice. If you don't have a scale then when you get your deli meat make sure you order only 3/4 of a pound (12 ounces). This will give you a better idea of how to measure an ounce - 12 one ounce servings, 6 two ounce servings or 4 three ounce servings.
When you make a sandwich use 100% whole wheat bread (more fiber, will fill you up more, easy to metabolize, etc.). Toast the bread. Skip the mayo and use mustard. Use low sodium turkey or chicken and low fat cheese. Tomato slices, lettuce or arugula.
I like to use red pepper hummus and don't use cheese or mustard (very moist and creamy). Lots of protein, low fat.
Happy Cooking!

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Healthy cooking?

Rhea

I'm looking for some really simple, fast, healthy recipes that I can pack and take to work. Sandwiches and wraps are great, but I'd also like somethings I can take left-over-style. I'd like to stick as vegetarian as possible, and sugar-free.

Please know that I am new to the kitchen, so nothing too scary :)

Thanks!

Answer
Tasty, High fiber, black beans and brown rice

can of S&W Caribbean Black beans (has Red Bell Pepper, Anaheim Chili Peppers,Diced Onion & Lime, Juice in Caribbean Sauce)
can of mexican stewed tomatoes (has green pepper and onion)
chili paste (tablespoon of Huy Fong Sambal Oelek, Chili Paste)
Uncle Ben's Brown Rice (Microwave in bag)

Drain juice from cans and add 1-2 tablespoons cornstarch, mix

Cook beans, tomatoes till bubbling. If you would like it thicker and more sauce, add cornstarch mixture, stir till the sauce comes out clear.

Meanwhile, microwave brown rice for 90 seconds. Place beans mixture on top or mix together. This makes 2 servings.
-------

Black Bean Salad
2 Large Cans Black Beans
1 Can White Corn
4 Plum Tomatoes
1 Medium Red Onion
1/2 Green Pepper
Handful Fresh Cilantro Or 1/2 Tablespoon Dried Cilantro
1/2 Tablespoon Salt
1/4 Cup Balsamic Vinegar
1 Tablespoon Olive Oil
2 Chipotle Peppers
1/2 Tablespoon Minced Garlic

Drain and rinse black beans.

Drain white corn.

Dice red onion, green pepper, chipotle peppers, plum tomatoes.

Chop cilantro.

Mix together. Add salt, olive oil, garlic and vinegar.

Chill, covered at least 4 hours.

Serves: 8
Preparation time: 1 hour
------
Homemade Black Bean Veggie Burgers

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg (or egg substitute equivalent to1-1.5 eggs (1/4-3/8 cups))
OR
1 Tbsp. ground flax seed simmered in 3 Tbsp. water Stir together until thick and gelatinous.

1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs (maybe in addition, add 1/2 cup cooked brown rice) (possibly use rolled oats instead of bread crumbs)

Suggestions:
How to keep them from falling apart, though.

First, you must rinse the black beans and dry them off before mashing them. Second, you must strain the onion, garlic and pepper mixture through a fine strainer to remove any excess water. Also, I freeze mine and grill them frozen.

Blended everything in the food processor, beginning with onions, peppers, and garlic, then oats, then eggs and spices, beans last. I chilled the mixture, then rolled (more like poured -- think thick muffin batter) onto waxed paper. I froze the burgers. To grill, oiled some foil that was folded over burger.

As a substitute, use frozen pepper stir fry (red, yellow, green pepper slices and onion slices.

You can find them in the freezer section at the grocery) instead of individual bell pepper and onion.

Served them with a "dipping sauce" of 1/2 salsa mixed with 1/2 sour cream. delicious.

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

2. In a medium bowl, mash black beans with a fork until thick and pasty.

3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.

4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. (Note: Made them smaller (ended up with 6 and served them with a "dipping sauce" of 1/2 salsa mixed with 1/2 sour cream. delicious.)

6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on cookie sheet, and bake about 10 minutes on each side.

Note: put a little oil on your hands when shaping the patties to prevent sticking.
---
Cajun Seasoning
1 box salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T red pepper (ground) (cayenne)
2 T chili powder

Combine all ingredients; store in an airtight container.

Healthy Recipes?

Q. I need some healthy low fat recipes for my family on the Fourth of July...but I cant think of any...

Do you have any Ideas?

Answer
Red, White & Blue Cream Cake

1 pkg. low fat white cake mix
1 envelope Dream Whip (whipped topping mix)
1/2 tsp. baking powder
1 cup cold water
1/2 cup egg whites
1 tbsp. olive oil
1 tsp. vanilla
3 ozs. strawberry gelatin powder
1/2 cup boiling water
3 ozs. fat free vanilla pudding
1 1/2 cups skimmed milk
1 1/2 envelopes Dream Whip (prepared 3 cups)
1 1/2 cups fresh strawberries
1 cup fresh blueberries
1/2 cup miniature marshmallows

1. Preheat oven to 350. Prepare two 13" x 9" pans with cooking spray, set aside.
2. In a mixing bowl combine cake mix, 1 envelope of dry Dream Whip mix and baking powder.
3. In another bowl combine water, egg whites, oil and vanilla.
4. Mix dry ingredients with wet ingredients just to moisten.
5. Pour mixture into prepared pans. Bake for 20 minutes or until golden brown.
6. Place aluminum foil on wire racks. Remove both cakes from their pans and cool completely on wire racks.
7. Poke cakes with fork at one-inch intervals. Dissolve gelatin in boiling water and slowly drizzle over both cakes allowing gelatin to seep into holes. Chill for 1 hr.
8. Prepare pudding according to the package directions using 1 1/2 cups of milk. Fold pudding into 1 cup of prepared Dream Whip and 1/2 cup of blueberries.
9. Spread bottom layer with pudding mixture and spread remaining 1/2 cup of prepared Dream Whip on the top layer and the sides of the cake. Arrange strawberries, blueberries and miniature marshmallows on cake to resemble the American Flag. Place some miniature marshmallows around edge of cake.

12 Servings. 335 calories; 7g fat (19% calories from fat); 5g Protein; 61g Carbohydrate; 476mg sodium


Barbecued Sandwiches

4 c turkey light meat, skinless, cooked and cubed
1/2 c white vinegar
1/2 c ketchup
2 tsps Worcestershire sauce
1/2 tsp salt
1/8 tsp black pepper
8 pcs hamburger buns, split and toasted

1. Combine vinegar, ketchup, Worcestershire, salt, and black pepper in a large saucepan. Bring to boil.
2. Reduce heat and simmer uncovered for 30 minutes.
3. Stir in turkey and cook five minutes.
4. Spoon hot barbecue mixture over bottom half of toasted buns.
5. Top with other half of toasted buns.

8 servings. 189 Calories; 3g Fat; 21g Protein; 18g Carbohydrate; 48mg Cholesterol; 485mg Sodium

Green Bean Potato Salad


Serves: 8 person(s)

Preparation Time: 10 mins
Cooking Time: 15 mins


Each serving of this healthy salad equals one and a half veggie servings.


Ingredients:
1 lb green beans, with ends cut

2 lb red potatoes, cut into bite-sized pieces

1 cup diced red bell pepper

1/2 cup chopped red onion

3 cloves garlic, minced

3 Tbsp fresh dill

4 Tbsp balsamic vinegar

3 Tbsp olive oil

1 Tbsp dijon mustard

1 black pepper, to taste



Directions:
SALAD: Steam green beans in a steamer for 5 to 8 minutes. Cook potatoes in boiling water until tender. Cool green beans and potatoes and place in a bowl.

When cooled, add bell pepper and onion to the cooled green beans and potatoes.

DRESSING: As green beans and potatoes are cooling, prepare the dressing by mixing together garlic, dill, vinegar, olive oil, mustard, and black pepper. Top salad with dressing.

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Healthy Recipe Ideas?

Polly

Hi! I am 16 and want to become alot healthier! Anyway I was wondering if someone can tell me some really fast to make breakfast and lunches to grab and go (can be made night before but still needs to be fast to prepare next morning) Also I was wondering if anyone knew any healthy filling meals and snacks that are moderatley fast to make. Also if anyone could reccomend a good cookbook that has all healthy meals so i don't have to worry about looking at the calorie count or anything and just add ingredients to the shopping list. Sorry if some of my scentences make no sense, it is midnight and I am on a cold medicine that's keeping me awake. Thanks!

Answer
Thats great that you want to become a lot healthier :) If you can try to go for natural organic foods.

Here are some healthy meal ideas:

Breakfast:

~ Oatmeal - for a quick cook oatmeal you could try McCann Irish quick cooking oatmeal
Topping ideas: berries/fruit, nut butter, nuts, seeds, dried fruit, cinnamon, natural jam, honey, agave nectar, milk or non-dairy milk or greek yogurt or unsweetened organic fruit sauce, etc.
* Non-dairy milk like - almond, soy, rice or coconut milk.

~ Healthy cereal (like Kashi or Nature's Path organic) with milk or non-dairy milk or greek yogurt. You can top with fresh berries/fruit.

~ Greek yogurt with fresh fruit or a side of fruit salad. You can also add in nuts, seeds or ground flax seed to the yogurt. Or a parfait with greek yogurt, berries, organic granola or muesli.

~ Muesli with yogurt & fruit salad


Lunch & Dinner:

~ Salad: mixed baby greens, baby romaine, Italian salad mix, romaine lettuce, baby spinach, etc. with things like cherry tomatoes/tomato, cucumber, dried cranberries, goat cheese, walnut crumbles or almond slithers, grated carrot, bell pepper, salad dressing or olive oil/vinegar, etc.
* For more protein:
- Chickpeas or mixed beans
- Tofu or tempeh
- Sliced hard boiled eggs

~ Sandwich.
(On whole grain bread like multigrain, ezekiel, rye, whole wheat pita, whole grain tortilla, etc.)
- Basil pesto, tomato, baby spinach & mozzarella melt
- Falafel & hummus in whole wheat pita
- Almond or Peanut butter & jam - nut butter with no added sugar
- Egg & cheese
- Egg whites & baby spinach in a whole grain tortilla with cream cheese
- Chickpea wrap (with things like grated carrot, cherry tomatoes, cucumber, red onion, mixed baby greens,bell pepper, salad dressing, etc.)
- Black bean wrap with salsa & some cheese; or a quesadilla on a whole grain tortilla
- Veggie burger
- Hummus & veggie: hummus, lettuce or spinach, grated carrot, bell pepper, sliced cherry tomatoes in a whole wheat pita or inside a whole grain tortilla wrap
- Grilled veggies with goat cheese or with hummus
- Tofu or tempeh, hummus or veganaise, spinach or lettuce, tomato, grated carrot, etc.
- Rye bread with avocado and hard boiled eggs

~ Vegetables stir fried in olive oil with tofu or tempeh, with wild/brown rice or whole grain or brown rice noodles or quinoa.

~ Roasted sweet potato and vegetables with olive oil and herbs

~ Lentil vegetable soup

~ Omelets with veggies & cheese - eggs are great for protein try them boiled, poached, scrambled, etc...with healthy toast, veggies, fruit, cottage cheese, etc.

~ Whole grain or brown rice pasta with basil pesto, olive oil or tomato sauce + veggies, goat cheese/cheese, etc
- Or a pasta salad with things like chickpeas, goat cheese, cherry tomatoes, veggies, etc.

~ Veggies with wild/brown rice and cubes of tofu, tempeh or beans

Snack ideas:

Snack ideas:
~ Veggies with hummus - veggies such as raw carrot sticks, cucumber slices or sticks, cherry tomatoes sliced, lightly steamed broccoli, slices of bell pepper, celery sticks, etc. If you want you can slice whole wheat pita into triangles for dipping.
~ Veggies
~ Greek yogurt, yogurt or goat's milk yogurt
~ Hard boiled egg + cottage cheese, greek yogurt or almonds
~ Cottage cheese with fruit
~ Apple or pear, almonds
~ Fruit
~ Fruit/berries + greek or regular yogurt
~ Apple slices dipped in nut butter
~ Whole grain Kashi crackers with cheese or hummus
~ Frozen grapes
~ Nuts, seeds or trail mix
~ All natural popcorn, sweet potato chips, whole wheat pita chips, etc.
~ Healthy cereal
~ Healthy cereal + milk of your choice of yogurt, you can also add in berries/fruit
~ Plain greek yogurt with fruit
~ Kashi granola bar, Kind fruit & nut bar, Lara bar
~ Buckwheat waffle or pancake with toppings like nut butter, natural jam, cream cheese, honey, agave nectar, berries/fruit, yogurt
~ Fruit salad + yogurt or cottage cheese
~ Homemade smoothie: using fruit/berries of your choice with milk or non-dairy milk with yogurt, you can also add ground flax seed


Recipe ideas:

~ Quick hummus & vegetable pitas
http://www.wholefoodsmarket.com/recipes/1677

~ Baked sweet potato fries
http://www.wholefoodsmarket.com/recipes/2906

~ Oven roasted brussels sprouts
http://www.wholefoodsmarket.com/recipes/2376

~ Spinach & strawberry salad
http://www.wholefoodsmarket.com/recipes/696

~ Easy baked tofu
http://www.wholefoodsmarket.com/recipes/2639

~ Grilled veggie & goat cheese pitas
http://www.wholefoodsmarket.com/recipes/3002

~ Easy baked penne with ricotta & basil
http://www.wholefoodsmarket.com/recipes/1914

~ Apple berry baked oatmeal
http://www.wholefoodsmarket.com/recipes/3073

~ Oat date bars
http://www.wholefoodsmarket.com/recipes/2748

~ Apple cinnamon oat squares
http://www.wholefoodsmarket.com/recipes/2867



I hope this helps :)

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Healthy recipes?????

anyone know any healthy dishes for kids??
I make lunch for my sisters when they get home and I need some ideas.
I don't know how to make meat so I would prefer vegetarian dishes
or they could have lunch meat.
thanks.

Answer
How about Turkey Roll Ups-
INGREDIENTS
1 (8 ounce) package fat-free cream cheese
1/2 cup reduced-fat mayonnaise
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
10 (6 inch) flour tortillas, warmed
1 medium onion, chopped
10 (1 ounce) slices cooked deli turkey breast
Shredded lettuce
DIRECTIONS
In a small mixing bowl, combine the first six ingredients; beat until smooth. Spread over the tortillas. Sprinkle with onion; top with turkey and lettuce. Roll up tightly jelly-roll style; serve immediately.
Nutritional Analysis: One serving (1 each) equals 259 calories, 9 g fat (2 g saturated fat), 17 mg cholesterol, 701 mg sodium, 33 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Grilled Sourd

heart healthy recipes?

hispregnan

do you have any you would share with me?

Answer
Heart Healthy Sandwiches

2 slices linseed rye bread
1-2 slice lean meat, such as chicken,turkey,smoked meat,beef or lean ham
3 leaves lettuce
thin tomatoes, slices
thin cucumbers, slices
pepper
mustard

put mustard on both pieces of bread.

put lettuce on one slice.

top with tomato, sprinkle with pepper.

top with meat, cucumber and remaining
piece of bread.

cut in four and wrap in plastic wrap or put in plastic sandwich container.

refrigerate until use.
--------------------------------

Heart Healthy Pancakes

1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups skim milk
2 tablespoons corn oil
2 egg whites

Combine dry ingredients in large bowl.

Add milk, corn oil, and mix until just moistened.

Beat egg whites in small bowl until stiff peaks form.

Fold into batter.

Place on greased griddle (medium high).

When bubbles begin to form, flip pancakes.

Serve with strawberry garnishes and warm real Vermont maple syrup.
------------------------------------

Heart Healthy Smoothie

1 (6 ounce) carton your favorite yogurt
1 banana or fruit
1/3 cup cranberry-raspberry juice
1 tablespoon soy powder
1/2 cup crushed ice (MORE ICE if you want it thicker)

Add ice to blender with juice.

Add remaining ingredients and blend until thick, ENJOY.
----------------------------

Heart Healthy Fried Rice

1 1/2 cups water
1 cup fat free chicken broth
1 1/3 cups long grain white rice, uncoooked
2 teaspoons canola oil
2 tablespoons onions, finely chopped
1 cup celery, finely chopped
2 tablespoons green peppers, finely chopped
1/2 cup pecans, chopped
1/4 teaspoon ground sage
1/2 cup water chestnuts, sliced
1/4 teaspoon nutmeg
black pepper

Bring water and chicken broth to boil in medium-size saucepan; add rice and stir, cover and simmer for 20 minutes.

Remove pan from heat, let stand, covered, for 5 minutes or until liquid is absorbed, Reserve,.

Heat oil in a large nonstick skillet; Saute onion and celery over moderate heat for 3 minutes; stir in green pepper, pecans, sage, chestnuts, nutmeg and pepper and cooked Rice, fluff with fork before serving.

-------------------------------------

Heart Healthy Salsa

1 cup diced zucchini
1 cup red onions, chopped
2 red peppers, seeded and diced
2 green peppers, seeded and diced
4 tomatoes, diced
3 garlic cloves, minced
1/2 cup fresh cilantro
1 teaspoon black pepper
2 teaspoons sugar
1/4 cup lime juice
1 teaspoon salt

Combine all ingredients in a large bowl and toss gently to mix. Cover and refridgerate for at least 30 minutes to allow flavours to blend.

If you prefer a hotter version, add 1/2 to 1 tbsp finely chopped jalapeno peppers.

Healthy sandwich recipe?

chunkymunk

1 ounce is how many deli chicken slices?
does anybody have a healthy sandwich recipe using deli chicken slices?

im stuck for ideas for lunch..

Answer
The amount of chicken you get in one ounce will vary with the thickness of the slice. If you don't have a scale then when you get your deli meat make sure you order only 3/4 of a pound (12 ounces). This will give you a better idea of how to measure an ounce - 12 one ounce servings, 6 two ounce servings or 4 three ounce servings.
When you make a sandwich use 100% whole wheat bread (more fiber, will fill you up more, easy to metabolize, etc.). Toast the bread. Skip the mayo and use mustard. Use low sodium turkey or chicken and low fat cheese. Tomato slices, lettuce or arugula.
I like to use red pepper hummus and don't use cheese or mustard (very moist and creamy). Lots of protein, low fat.
Happy Cooking!

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What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?

healthy no cook sandwich 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.

What are some good, easy sandwich recipes, for vegetarians?

Cquel

If there are any good vegetarian sandwich recipes out there, that are not peanut butter and jelly, you know... :D

Answer
Vegetarian Sandwich

Ingredients:

1 small zucchini
1 yellow bell pepper
4 to 5 large fresh mushrooms, sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
Dried, sweet basil leaves, flavor to taste
2 tablespoons light, garden vegetable cream cheese
4 slices bread, toasted
1 medium tomato, 1/4-inch thick slices
Spinach leaves (optional)

Preparation:

Cut zucchini lengthwise into 4 (1/4-inch thick) slices. Cut pepper in fourths; remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.

Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil for 3 to 4 minutes on each side or until tender. Add mushrooms and broil for 1 to 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.

Spread cream cheese on toast. Layer zucchini, peppers, mushrooms and tomato on two slices of toast; add spinach, if desired. Top with remaining toast slices. Cut each sandwich in half.

Nutrition
Approximate nutrition analysis per serving (one serving = one sandwich): 232 calories, 6g fat, 2g saturated fat, 9mg cholesterol, 638mg sodium, 39g carbohydrates, 4g fiber, 9g protein, 58mcg folate

Serves
Makes approximately 2 servings.
*****************************************************************

Healthy Veggie Sandwich

Yield: 2 Sandwiches

Ingredients:

2 tb Mayonnaise; reduced-calorie
4 sl Multigrain bread
1/2 Avocado; peeled
1/2 ts Lemon juice
2 ts Parsley; chopped
2 sl Monterey Jack or Cheddar . cheese
1 Red bell pepper; roasted . other recipe
4 sl Cucumber; peeled & sliced . lengthwise
2 sl Tomato
1/4 c Alfalfa sprouts

Instructions:

Salt & pepper to taste Spread mayonnaise on 1 side of each bread slice. Set the top 2 slices aside. Mash the avocado with the lemon juice. Spread on 2 slices of bread. Sprinkle with parsley. Next top with cheese slices. Lay half of the roasted pepper on the cheese. Cover with cucumber and tomato slices. Season with salt and pepper to taste. Top each with sprouts cover with the top slices of bread. Cut in half; wrap them up. Nutritional Information: per sandwich: 384 calories 21g fat : 25 mg cholesterol
****************************************************************

California Grilled Veggie Sandwich

"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."

Original recipe yield: 4 servings.
Prep Time:30 MinutesCook Time:20 MinutesReady In:50 MinutesServings:4

INGREDIENTS:

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables. Enjoy as open faced grilled sandwiches.
******************************************************************

The Best Veggie Sandwich

"A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired."

Prep Time:20 Minutes
Cook Time:5 Minutes
Ready In:25 Minutes
Servings:4

INGREDIENTS:

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

DIRECTIONS:

Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Powered by Yahoo! Answers

healthy,simple recipes a teen can take to school?

healthy no cook sandwich recipes image

Q. I'm trying to get together a shopping list of things for healthy stuff to make and take to school (i'm in highschool) for lunch. I really like cooking, and prefer taking things i cooked over sandwichs and things like that. Does anyone have some recipes they could share(preferably something easy that doesn't need to be heated)?
I'm trying to get together a shopping list of things for healthy stuff to make and take to school (i'm in highschool) for lunch. I really like cooking, and prefer taking things i cooked over sandwichs and things like that. Does anyone have some recipes they could share(preferably something easy that doesn't need to be reheated)?
*edit*
i'd prefer not taking wraps, I used to take them so often I don't like them as much anymore.

Answer
wraps are a good way to go. You can put anything in them, chicken breast, chicken salad, meats,etc. The trick is to take your items separately, not wrap it at home. Tomatoes and lettuce may wilt in the wrap so wrap them in plastic wrap and put your wrap together at school.

what is your favorite, cheap and healthy recipe?

symmetrica

Looking for a cost efficient and healthy recipe for me and my significant other. Something we could have often that is tasty. Any suggestions?

Answer
SJ-SC-CA Incredible Chicken Salad

3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice

Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.

***You can use the chicken salad as a sandwich filling.***

Powered by Yahoo! Answers

What are some good, easy sandwich recipes, for vegetarians?

healthy no cook sandwich recipes image

Cquel

If there are any good vegetarian sandwich recipes out there, that are not peanut butter and jelly, you know... :D

Answer
Vegetarian Sandwich

Ingredients:

1 small zucchini
1 yellow bell pepper
4 to 5 large fresh mushrooms, sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
Dried, sweet basil leaves, flavor to taste
2 tablespoons light, garden vegetable cream cheese
4 slices bread, toasted
1 medium tomato, 1/4-inch thick slices
Spinach leaves (optional)

Preparation:

Cut zucchini lengthwise into 4 (1/4-inch thick) slices. Cut pepper in fourths; remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.

Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil for 3 to 4 minutes on each side or until tender. Add mushrooms and broil for 1 to 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.

Spread cream cheese on toast. Layer zucchini, peppers, mushrooms and tomato on two slices of toast; add spinach, if desired. Top with remaining toast slices. Cut each sandwich in half.

Nutrition
Approximate nutrition analysis per serving (one serving = one sandwich): 232 calories, 6g fat, 2g saturated fat, 9mg cholesterol, 638mg sodium, 39g carbohydrates, 4g fiber, 9g protein, 58mcg folate

Serves
Makes approximately 2 servings.
*****************************************************************

Healthy Veggie Sandwich

Yield: 2 Sandwiches

Ingredients:

2 tb Mayonnaise; reduced-calorie
4 sl Multigrain bread
1/2 Avocado; peeled
1/2 ts Lemon juice
2 ts Parsley; chopped
2 sl Monterey Jack or Cheddar . cheese
1 Red bell pepper; roasted . other recipe
4 sl Cucumber; peeled & sliced . lengthwise
2 sl Tomato
1/4 c Alfalfa sprouts

Instructions:

Salt & pepper to taste Spread mayonnaise on 1 side of each bread slice. Set the top 2 slices aside. Mash the avocado with the lemon juice. Spread on 2 slices of bread. Sprinkle with parsley. Next top with cheese slices. Lay half of the roasted pepper on the cheese. Cover with cucumber and tomato slices. Season with salt and pepper to taste. Top each with sprouts cover with the top slices of bread. Cut in half; wrap them up. Nutritional Information: per sandwich: 384 calories 21g fat : 25 mg cholesterol
****************************************************************

California Grilled Veggie Sandwich

"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."

Original recipe yield: 4 servings.
Prep Time:30 MinutesCook Time:20 MinutesReady In:50 MinutesServings:4

INGREDIENTS:

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables. Enjoy as open faced grilled sandwiches.
******************************************************************

The Best Veggie Sandwich

"A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired."

Prep Time:20 Minutes
Cook Time:5 Minutes
Ready In:25 Minutes
Servings:4

INGREDIENTS:

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

DIRECTIONS:

Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

healthy,simple recipes a teen can take to school?

Q. I'm trying to get together a shopping list of things for healthy stuff to make and take to school (i'm in highschool) for lunch. I really like cooking, and prefer taking things i cooked over sandwichs and things like that. Does anyone have some recipes they could share(preferably something easy that doesn't need to be heated)?
I'm trying to get together a shopping list of things for healthy stuff to make and take to school (i'm in highschool) for lunch. I really like cooking, and prefer taking things i cooked over sandwichs and things like that. Does anyone have some recipes they could share(preferably something easy that doesn't need to be reheated)?
*edit*
i'd prefer not taking wraps, I used to take them so often I don't like them as much anymore.

Answer
wraps are a good way to go. You can put anything in them, chicken breast, chicken salad, meats,etc. The trick is to take your items separately, not wrap it at home. Tomatoes and lettuce may wilt in the wrap so wrap them in plastic wrap and put your wrap together at school.

Powered by Yahoo! Answers

What is your best tasting lowfat/low-calorie healthy recipe?

healthy,simple recipes a teen can take to school?

healthy no cook sandwich recipes image

Q. I'm trying to get together a shopping list of things for healthy stuff to make and take to school (i'm in highschool) for lunch. I really like cooking, and prefer taking things i cooked over sandwichs and things like that. Does anyone have some recipes they could share(preferably something easy that doesn't need to be heated)?
I'm trying to get together a shopping list of things for healthy stuff to make and take to school (i'm in highschool) for lunch. I really like cooking, and prefer taking things i cooked over sandwichs and things like that. Does anyone have some recipes they could share(preferably something easy that doesn't need to be reheated)?
*edit*
i'd prefer not taking wraps, I used to take them so often I don't like them as much anymore.

Answer
wraps are a good way to go. You can put anything in them, chicken breast, chicken salad, meats,etc. The trick is to take your items separately, not wrap it at home. Tomatoes and lettuce may wilt in the wrap so wrap them in plastic wrap and put your wrap together at school.

what is your favorite, cheap and healthy recipe?

symmetrica

Looking for a cost efficient and healthy recipe for me and my significant other. Something we could have often that is tasty. Any suggestions?

Answer
SJ-SC-CA Incredible Chicken Salad

3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice

Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.

***You can use the chicken salad as a sandwich filling.***

Powered by Yahoo! Answers

What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?

healthy no cook sandwich 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.

What are some good, easy sandwich recipes, for vegetarians?

Cquel

If there are any good vegetarian sandwich recipes out there, that are not peanut butter and jelly, you know... :D

Answer
Vegetarian Sandwich

Ingredients:

1 small zucchini
1 yellow bell pepper
4 to 5 large fresh mushrooms, sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
Dried, sweet basil leaves, flavor to taste
2 tablespoons light, garden vegetable cream cheese
4 slices bread, toasted
1 medium tomato, 1/4-inch thick slices
Spinach leaves (optional)

Preparation:

Cut zucchini lengthwise into 4 (1/4-inch thick) slices. Cut pepper in fourths; remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.

Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil for 3 to 4 minutes on each side or until tender. Add mushrooms and broil for 1 to 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.

Spread cream cheese on toast. Layer zucchini, peppers, mushrooms and tomato on two slices of toast; add spinach, if desired. Top with remaining toast slices. Cut each sandwich in half.

Nutrition
Approximate nutrition analysis per serving (one serving = one sandwich): 232 calories, 6g fat, 2g saturated fat, 9mg cholesterol, 638mg sodium, 39g carbohydrates, 4g fiber, 9g protein, 58mcg folate

Serves
Makes approximately 2 servings.
*****************************************************************

Healthy Veggie Sandwich

Yield: 2 Sandwiches

Ingredients:

2 tb Mayonnaise; reduced-calorie
4 sl Multigrain bread
1/2 Avocado; peeled
1/2 ts Lemon juice
2 ts Parsley; chopped
2 sl Monterey Jack or Cheddar . cheese
1 Red bell pepper; roasted . other recipe
4 sl Cucumber; peeled & sliced . lengthwise
2 sl Tomato
1/4 c Alfalfa sprouts

Instructions:

Salt & pepper to taste Spread mayonnaise on 1 side of each bread slice. Set the top 2 slices aside. Mash the avocado with the lemon juice. Spread on 2 slices of bread. Sprinkle with parsley. Next top with cheese slices. Lay half of the roasted pepper on the cheese. Cover with cucumber and tomato slices. Season with salt and pepper to taste. Top each with sprouts cover with the top slices of bread. Cut in half; wrap them up. Nutritional Information: per sandwich: 384 calories 21g fat : 25 mg cholesterol
****************************************************************

California Grilled Veggie Sandwich

"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."

Original recipe yield: 4 servings.
Prep Time:30 MinutesCook Time:20 MinutesReady In:50 MinutesServings:4

INGREDIENTS:

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables. Enjoy as open faced grilled sandwiches.
******************************************************************

The Best Veggie Sandwich

"A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired."

Prep Time:20 Minutes
Cook Time:5 Minutes
Ready In:25 Minutes
Servings:4

INGREDIENTS:

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

DIRECTIONS:

Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Powered by Yahoo! Answers

What are some good, easy sandwich recipes, for vegetarians?

Q. If there are any good vegetarian sandwich recipes out there, that are not peanut butter and jelly, you know... :D

A. Vegetarian Sandwich

Ingredients:

1 small zucchini
1 yellow bell pepper
4 to 5 large fresh mushrooms, sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
Dried, sweet basil leaves, flavor to taste
2 tablespoons light, garden vegetable cream cheese
4 slices bread, toasted
1 medium tomato, 1/4-inch thick slices
Spinach leaves (optional)

Preparation:

Cut zucchini lengthwise into 4 (1/4-inch thick) slices. Cut pepper in fourths; remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.

Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil for 3 to 4 minutes on each side or until tender. Add mushrooms and broil for 1 to 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.

Spread cream cheese on toast. Layer zucchini, peppers, mushrooms and tomato on two slices of toast; add spinach, if desired. Top with remaining toast slices. Cut each sandwich in half.

Nutrition
Approximate nutrition analysis per serving (one serving = one sandwich): 232 calories, 6g fat, 2g saturated fat, 9mg cholesterol, 638mg sodium, 39g carbohydrates, 4g fiber, 9g protein, 58mcg folate

Serves
Makes approximately 2 servings.
*****************************************************************

Healthy Veggie Sandwich

Yield: 2 Sandwiches

Ingredients:

2 tb Mayonnaise; reduced-calorie
4 sl Multigrain bread
1/2 Avocado; peeled
1/2 ts Lemon juice
2 ts Parsley; chopped
2 sl Monterey Jack or Cheddar . cheese
1 Red bell pepper; roasted . other recipe
4 sl Cucumber; peeled & sliced . lengthwise
2 sl Tomato
1/4 c Alfalfa sprouts

Instructions:

Salt & pepper to taste Spread mayonnaise on 1 side of each bread slice. Set the top 2 slices aside. Mash the avocado with the lemon juice. Spread on 2 slices of bread. Sprinkle with parsley. Next top with cheese slices. Lay half of the roasted pepper on the cheese. Cover with cucumber and tomato slices. Season with salt and pepper to taste. Top each with sprouts cover with the top slices of bread. Cut in half; wrap them up. Nutritional Information: per sandwich: 384 calories 21g fat : 25 mg cholesterol
****************************************************************

California Grilled Veggie Sandwich

"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."

Original recipe yield: 4 servings.
Prep Time:30 MinutesCook Time:20 MinutesReady In:50 MinutesServings:4

INGREDIENTS:

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables. Enjoy as open faced grilled sandwiches.
******************************************************************

The Best Veggie Sandwich

"A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired."

Prep Time:20 Minutes
Cook Time:5 Minutes
Ready In:25 Minutes
Servings:4

INGREDIENTS:

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

DIRECTIONS:

Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Original Question

healthy,simple recipes a teen can take to school?

Q. I'm trying to get together a shopping list of things for healthy stuff to make and take to school (i'm in highschool) for lunch. I really like cooking, and prefer taking things i cooked over sandwichs and things like that. Does anyone have some recipes they could share(preferably something easy that doesn't need to be heated)?
I'm trying to get together a shopping list of things for healthy stuff to make and take to school (i'm in highschool) for lunch. I really like cooking, and prefer taking things i cooked over sandwichs and things like that. Does anyone have some recipes they could share(preferably something easy that doesn't need to be reheated)?
*edit*
i'd prefer not taking wraps, I used to take them so often I don't like them as much anymore.

A. wraps are a good way to go. You can put anything in them, chicken breast, chicken salad, meats,etc. The trick is to take your items separately, not wrap it at home. Tomatoes and lettuce may wilt in the wrap so wrap them in plastic wrap and put your wrap together at school.

Original Question

what is your favorite, cheap and healthy recipe?

Q. Looking for a cost efficient and healthy recipe for me and my significant other. Something we could have often that is tasty. Any suggestions?

A. SJ-SC-CA Incredible Chicken Salad

3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice

Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.

***You can use the chicken salad as a sandwich filling.***

Original Question

Powered by Yahoo! Answers

what is your favorite, cheap and healthy recipe?

Q. Looking for a cost efficient and healthy recipe for me and my significant other. Something we could have often that is tasty. Any suggestions?

A. SJ-SC-CA Incredible Chicken Salad

3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice

Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.

***You can use the chicken salad as a sandwich filling.***

Original Question

can someone give me a healthy recipe that is made with artichoke hearts?

Q. im looking for a good healthy recipe that I can use artichokes with. I love them but can't eat them by themselves. Thank you!

A. Recipes for Health
Panini With Artichoke Hearts, Spinach and Red Peppers.Here’s a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt, and freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread

1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.

2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.

3. Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

Yield: Serves four
Advance preparation: You can prepare the artichoke filling through step 2 several hours or even a day ahead of assembling the panini.
http://www.nytimes.com/2009/04/10/health/nutrition/10recipehealth.html?_r=1&ref=artichokes
**********************************************************
Recipes for Health
Artichoke Heart Frittata.You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
8 eggs
2 tablespoons low-fat milk
Salt, preferably kosher salt, and freshly ground pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
1 tablespoon freshly grated Parmesan or pecorino

1. If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.

2. Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.

3. Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.

4. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn’t burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.

5. Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn’t burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.

Yield: Serves four to six
Advance preparation: You can prepare the artichokes a day ahead. The frittata is good served at room temperature, so you can make it hours before serving. It also will keep well in the refrigerator overnight.
http://www.nytimes.com/2009/04/09/health/nutrition/09recipehealth.html?ref=artichokes

Original Question

What are some good healthy recipes for making ahead of time and freezing?

Q. My husband and I are students about to start another busy semester. I wanted to cook this weekend and freeze for those moments in the semester when I don't want to spend more than 15 min preparing a meal.

Any suggestions besides spaghetti sauce? I really appreciate it:)

A. There's a book by Cooking Light called "5 ingredients, 15 min or less" that has good recipes in it that you could use during the week when you don't want to pull from the freezer.

But, for making ahead, try making the sauce part of beef stroganoff (then you'd just have to reheat the sauce and cook the noodles when you want dinner later)

lasagna is involved, but it makes a lot and you can freeze it in two person servings. Serve it with a fresh bagged salad and storebought garlic bread.

Chili, again freeze it in two person serving sizes.

Soup

Meatloaf

enchiladas

taco meat (then you can use it to make nachos, tacos, mexican-stuffed baked potatoes, etc....)

crab cakes (serve plain or in crab cake sandwiches later)

brown a bunch of ground beef, grill some chicken breasts....you can throw those into storebought whatever later

creamy chicken and rice casserole

Stuffed peppers

Original Question

Powered by Yahoo! Answers

Do you know any healthy recipes?

Q. Healthy Sandwich recipe?
Or anything else you'd recommend..

A. any of these could be healthy if u substitue.except for the salad i think its as healthy as its gunna get..

i just asked the same question about 15 minutes ago and i made it in about 5 minutes:
the recipe was

mix frozen spinach but thaw it out first eggs and chopped up hot dogs in a bowl and then fry..put seasonings and hot sauce in also if u want..put on a piece of toast...and or just bread...it was actually very good---
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
ok with top ramen noodles the possibilities are endless!..seriously

u could boil them and then drain and add veggies, and pasta sauce and if u really want some kind of meat..do u have canned meat? if so there u go..
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...

u can also cook, and drain them and then fry them in a pan with shredded or any kind of cheese that you have..add a few vegetables and some already cooked meat if u want..
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...

chopped hot dogs and scrambled eggs..
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...


pb and j but instead of the jelly use nutella if u have it?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...

huevos ranchers: take some tortillas fry them and then put them asided to drain the oil from the pan. take a couple of eggs and for my i dont cook them all the way through i love them drainy like u know..ne ways cook the eggs sunny side up and while they are cooking put some tomatoe sauce (small can) and add sugar to it....make sure u keep tasting it as ur adding the sugar bc u want the taste to be sweet not bittery..ne ways take the sunny side up eggs put them on the tortillas and drizzle the tomatoe sauce mixture..
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
oh and this is really good and healthy..if u have ne lettuce green lead preferable take it rinse it off dry it and then chopped off some tomatoes, cucumbers and what ever other veggies u like in a salad...and just throw some olive oil and vinegar salt and pepper if u want..this is the BEST most simple salad i have ever eaten..
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...

i hope my low budget college recipes for meals helped u:)

Original Question

What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?

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.

A. 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.

Original Question

What are some good, easy sandwich recipes, for vegetarians?

Q. If there are any good vegetarian sandwich recipes out there, that are not peanut butter and jelly, you know... :D

A. Vegetarian Sandwich

Ingredients:

1 small zucchini
1 yellow bell pepper
4 to 5 large fresh mushrooms, sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
Dried, sweet basil leaves, flavor to taste
2 tablespoons light, garden vegetable cream cheese
4 slices bread, toasted
1 medium tomato, 1/4-inch thick slices
Spinach leaves (optional)

Preparation:

Cut zucchini lengthwise into 4 (1/4-inch thick) slices. Cut pepper in fourths; remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.

Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil for 3 to 4 minutes on each side or until tender. Add mushrooms and broil for 1 to 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.

Spread cream cheese on toast. Layer zucchini, peppers, mushrooms and tomato on two slices of toast; add spinach, if desired. Top with remaining toast slices. Cut each sandwich in half.

Nutrition
Approximate nutrition analysis per serving (one serving = one sandwich): 232 calories, 6g fat, 2g saturated fat, 9mg cholesterol, 638mg sodium, 39g carbohydrates, 4g fiber, 9g protein, 58mcg folate

Serves
Makes approximately 2 servings.
*****************************************************************

Healthy Veggie Sandwich

Yield: 2 Sandwiches

Ingredients:

2 tb Mayonnaise; reduced-calorie
4 sl Multigrain bread
1/2 Avocado; peeled
1/2 ts Lemon juice
2 ts Parsley; chopped
2 sl Monterey Jack or Cheddar . cheese
1 Red bell pepper; roasted . other recipe
4 sl Cucumber; peeled & sliced . lengthwise
2 sl Tomato
1/4 c Alfalfa sprouts

Instructions:

Salt & pepper to taste Spread mayonnaise on 1 side of each bread slice. Set the top 2 slices aside. Mash the avocado with the lemon juice. Spread on 2 slices of bread. Sprinkle with parsley. Next top with cheese slices. Lay half of the roasted pepper on the cheese. Cover with cucumber and tomato slices. Season with salt and pepper to taste. Top each with sprouts cover with the top slices of bread. Cut in half; wrap them up. Nutritional Information: per sandwich: 384 calories 21g fat : 25 mg cholesterol
****************************************************************

California Grilled Veggie Sandwich

"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."

Original recipe yield: 4 servings.
Prep Time:30 MinutesCook Time:20 MinutesReady In:50 MinutesServings:4

INGREDIENTS:

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables. Enjoy as open faced grilled sandwiches.
******************************************************************

The Best Veggie Sandwich

"A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired."

Prep Time:20 Minutes
Cook Time:5 Minutes
Ready In:25 Minutes
Servings:4

INGREDIENTS:

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

DIRECTIONS:

Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Original Question

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