Turkey Veggie Wraps

Turkey Veggie Wraps

turkey-wrapINGREDIENTS:

– 1 Red pepper
– 1 Cucumber
– 3 Slices turkey
– Squirt of mustard

DIRECTIONS:

Cut your red pepper in half and clean of any seeds. Slice lengthwise into 1/4″ strips. Set aside. Cut cucumber into 1/4″ strips. Bundle together red peppers and cucumbers and wrap with a slice of turkey. Dip in mustard and enjoy!

Serves 3.

Tasty Bran Muffins

Tasty Bran Muffins

all-bran-muffinsINGREDIENTS:

1 1/2 C. Kellog’s All-Bran cereal

1 C. carrots

1/2 C. almonds, roughly chopped

1 1/4 C. milk

1 egg

1/3 C. pumpkin puree

1 1/4 C. flour

1/2 C. sugar

1 Tbsp. baking powder

1/2 tsp. salt

Yields 12 muffins

DIRECTIONS:

  1. Preheat oven to 400 degrees
  2. Stir together flour, sugar, baking powder and salt. Set aside.
  3. In large mixing bowl, combine All Bran and milk. Let stand about 6 minutes until cereal softens. Add egg and pumpkin. Beat well.
  4. Add flour mixture, stir only until combined.
  5. Portion batter evenly into twelve 2 1/2-inch muffin-pan cubs coated with cooking spray.
  6. Cook at 400 degrees for 20 minutes

Protein Hot Chocolate

Protein Hot Chocolate

hot-chocolate-protein

Ingredients:

1 C. Water

2 Tbsp. chocolate protein powder*

1 tsp. unsweetened cocoa powder

 

Directions:

Heat water until boiling. Mix in protein powder and cocoa. Pour in mug and garnish with milk froth and dark chocolate shavings.

*I used Shakeology protein powder, with 9g. of sugar and 18 g. of protein

Tuna Tubs

Tuna Tubs

  • Tuna Tubs3 to 4 ounces water-pack tuna, drained and flaked
  • 1⁄4 cup plain fat-free yogurt
  • 1⁄2 teaspoon curry powder
  • 2 cucumber boats

Directions:

Start with a 6-inch piece of hothouse cucumber. Slice the cucumber in half lengthwise and use a teaspoon to scoop out the seeds. Mix together tuna, yogurt, and curry powder in a small bowl. Spoon into cucumber boats. Serves 2.

Submarines

Submarines

  • Submarines3 to 4 ounces sliced turkey breast
  • 2 cucumber boats
  • 1 stick low-fat string cheese, halved lengthwise

Directions: 

Start with a 6-inch piece of hothouse cucumber. Slice the cucumber in half lengthwise and use a teaspoon to scoop out the seeds. Layer turkey in each cucumber boat. Top each boat with a piece of cheese. Serves 2.

Cottage Canoes

Cottage Canoes

  • Cottage Canoes2 cucumber boats
  • 1⁄2 cup low-fat cottage cheese
  • 2 tablespoons chopped walnuts

Directions: 

Start with a 6-inch piece of hothouse cucumber. Slice the cucumber in half lengthwise and use a teaspoon to scoop out the seeds. Fill each cucumber boat with half of the cottage cheese. Top each with half of the nuts. Serves 2.

Mediterranean Yachts

Mediterranean Yachts

  • Mediterranean Yachts4 tablespoons hummus
  • 2 cucumber boats
  • 1 bottled roasted red bell pepper, cut into strips

Directions: 

Start with a 6-inch piece of hothouse cucumber. Slice the cucumber in half lengthwise and use a teaspoon to scoop out the seeds. Spread 2 tablespoons of hummus in each cucumber boat. Top with roasted pepper strips. Serves 2.

Caprese Gondolas

Caprese Gondolas

  • Caprese Gondolas1 teaspoon prepared basil pesto
  • 2 cucumber boats
  • 1 small roma tomato, sliced into 4 rounds
  • 1 small ball (1 ounce) water-pack fresh mozzarella cheese, sliced into 4 rounds

Directions:

Start with a 6-inch piece of hothouse cucumber. Slice the cucumber in half lengthwise and use a teaspoon to scoop out the seeds. Spread a dollop of pesto in each of the cucumber boats. Place tomatoes and cheese inside each boat. Serves 2.

Edamame Salad

Edamame Salad

  • Edamame Salad1 cup shelled edamame, cooked
  • 1 cup grated carrot
  • 1 scallion, chopped
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon canola oil
  • 2 tablespoons chopped cilantro

Directions: 

Combine edamame, carrot, and scallion in a bowl. Mix vinegar, lime juice, and canola oil and add to vegetables. Sprinkle with chopped cilantro. Serves 2.

Parmesan Crisps with Smoked Turkey

Parmesan Crisps with Smoked Turkey

  • Parmesan Crisps with Smoked Turkey1 cup finely shredded Parmesan cheese
  • Freshly ground pepper
  • 4 ounces low-sodium smoked turkey breast, thinly sliced

Directions:

Heat a large nonstick skillet or griddle over medium-low heat. For each crisp, shape 2 tablespoons cheese to make a mound; drop it into the hot skillet. Repeat with remaining cheese for a total of 8 mounds, leaving 2 inches between each in the skillet. (Work in batches, if necessary.) Gently flatten mounds with the back of a spoon or spatula. Cook without disturbing them until they are crisp and golden, turning if necessary to cook evenly. (You may not need to turn them over, depending on how thick they are.) Carefully remove crisps from skillet; cool on waxed paper (crisps will become firm as they cool). Season to taste with pepper. Top with turkey. Serves 8.