Buffalo Chicken Wrap
I researched for 3 and I will try alll of these they all look yummy to me
NUTRITION PROFILE:
Low Calorie | Low Sat Fat | Heart Healthy | Diabetes Appropriate | Healthy Weight
Makes 4 servings
EASE OF PREPARATION: Easy
2 tablespoons hot pepper sauce, such as Frank's RedHot
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
Freshly ground pepper to taste
1/4 cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced
1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.
NUTRITION INFORMATION: Per serving: 275 calories; 8 g fat (2 g sat, 2 g mono); 55 mg cholesterol; 29 g carbohydrate; 24 g protein; 4 g fiber; 756 mg sodium.
Nutrition bonus: Vitamin A (35% daily value), Selenium (28% dv), Vitamin C (20% dv).
2 Carbohydrate Servings
Bok Choy With Ginger Vinaigrette
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Ingredients:
1 lb. bok choy, cut into 2 inch pieces
1 Tbs. white wine vinegar
2 tsp. Dijon mustard
2 tsp. soy sauce
1 tsp. sugar
1/2 tsp. olive oil, optional
1 small clove garlic, finely chopped
1 Tbs. fresh ginger, finely chopped or grated
Instructions:
Place bok choy in a steamer basket over boiling water. Cover pan and steam 10 minutes or until stalks begin to turn translucent and are soft when pierced. Combine remaining ingredients in a jar with a tight-fitting lid. Shake vigorously to mix well. Transfer bok choy to a bowl. Add dressing and toss. Serve hot.
Servings: 4
Nutrition Facts:
Amount Per Serving: Calories 30
Fat 0.9 g, Cholesterol 0 mg,
Sodium 259 mg,
Courtesy Of:
http://www.mealsforyou.com/
Lasagna Roll Ups
(Makes 4 servings)
Be sure to try this new twist on traditional lasagna! This simple variation of another favorite dish served at Green Mountain is fun to make and tastes great, especially on a Fall night.
6 lasagna noodles
1 cup light ricotta cheese
1 egg
1/2 cup shredded parmesan cheese
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 teaspoon salt
Pepper to taste
1 (25 ounce) jar pasta sauce (divided)
1/4 cup shredded mozzarella (or parmesan) cheese for topping
Prepare lasagna noodles according to package directions. Drain, separate cooked noodles and lay on wax paper to keep them from sticking.
[Note: if not preparing immediately, also cover them with wax paper or plastic wrap so they dont dry out.]