Have fun camping Jane!!
I'm here, I'm alive...I've fully recovered from the shovel smack
and can go out on my date tonight fearlessly. Thanks for all the love and sympathy friends!!
Thankfully it wasn't gall stones or anything like that...just plain nausea and indigestion but since I haven't suffered much from it (including during pregnancy) I'm just not prepared for it when it comes.
(In other words, I'm an over dramatic suck!!)
I had soup and toast for dinner last night and have been fine ever since. Today I had an apple and a yogurt for breakfast and that seems to be okay so far too. I'm actually starting to get hungry, so that's a good sign.
I'll be off and running a lot this weekend (gotta get to the specialty store for some of those zero point treats Dawn was hinting at
) being out of town again a bit (thank goodness the summer is winding down) so I thought I'd do one more recipe installment for this week.
So, without further ado...
Was it Susan asking for quick meal ideas?? Here are some wraps that can be made ahead and thrown together in no time!!
If covered the fillings will keep in the fridge for:
Salmon salad--3 days
Tomato Hummus--7 days
Turkey enchilada--4 days
Concerned that things will get boring? Not a chanceweve got plenty of ideas to spice, fill and season wraps so youll have lunches rich with variety and taste. Gentleman, start your chopping
so that you may have a healthy lunch on the run. Just remember, the POINTS® values apply only to the fillings.
Salmon Salad Wrap Filling
Makes 4 servings POINTS® value | 3 per ½ Cup Serving
Nothings easieror tastierthan this quick salmon salad filling. And it's not just limited to wraps. You can eat it in lettuce leaves or large, hollowed-out tomatoes. Want it spicier? Give the mix several dashes of hot red pepper sauce.
Ingredients
1 1/3 cup canned salmon, drained
1/4 cup fat-free mayonnaise
1/4 cup dill pickle, chopped
1/4 cup celery, chopped
1/4 cup red onion, chopped
1 1/2 tsp lemon-pepper seasoning
Instructions
Mix all the ingredients in a medium bowl.
Sun-Dried Tomato Hummus
Makes 6 servings POINTS® value | 2 per 1/3 Cup Serving
Hummus is a Middle Eastern spread made from ground chickpeasbut once you beef it up with lots of flavours and textures, its great in a wrap for an on-the-go lunch. Or try it on its own as a dip for cut-up vegetables or even as a topping on a baked potato.
Ingredients
1 oz sun-dried tomatoes (do not use those canned in oil)
1 3/4 cups canned chickpeas, drained and rinsed (one 15 1/2-ounce can)
3 Tbsp lemon juice
2 Tbsp tahini
1 clove garlic, minced
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp ground black pepper
Instructions
Bring a tea kettle of water to a boil over high heat. Place the sundried
tomatoes in a medium bowl; cover with boiling water to a depth of 1 inch. Set aside to soak for 10 minutes.
Drain tomatoes, reserving 3 tablespoons of the soaking liquid.
Place the soaked tomatoes, chickpeas, lemon juice, tahini, garlic, onion powder, salt and pepper in a large food processor fitted with the chopping blade. Process until smooth, scraping down the inside of the canister as necessary.
Turkey Enchilada Wrap Filling
Makes 4 servings POINTS® value | 2 per 1 Cup Serving
Theres not much work hereother than making the wrap for lunch before youre out the door for work in the morning. This filling also makes a great topper for nachos on game day.
Ingredients
8 ounces cooked deli turkey meat, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, seeded and diced
1/4 cup red onion, chopped
1/3 cup barbecue sauce
1 tsp ground cumin
Instructions
Stir all the ingredients in a large bowl.
To make a wrap:
Lay a medium, fat-free, whole wheat tortilla flat (a POINTS value of 1) on your work surface. Place the filling in a line down the centre of the tortilla. Roll the wrap closed and keep refrigerated until youre ready to eat.
Want even more flavour? Add any of these extras:
For a POINTS value of 0:
1/4 cup alfalfa or other sprouts
1/4 cup shredded carrots
2 Tbsp sliced radishes
2 Tbsp diced cucumber
2 pitted black or green olives, minced
1 diced jarred pimiento or roasted red pepper
1 sliced pickled jalapeño chile, minced
Several leaves green leaf, red leaf, or Romaine lettuce, chopped
For a POINTS value of 1:
2 Tbsp reduced-fat sour cream
2 Tbsp low-fat shredded Cheddar or Swiss cheese
Roasted Red Pepper Tuna Salad
POINTS® Value: 2
Servings: 4
Jazz up your tuna salad with chopped, roasted red peppers. The addition of one new ingredient can really make a difference.
Ingredients
1/4 cup(s) fat-free mayonnaise
1 Tbsp fat-free sour cream
1 Tbsp dill, fresh, chopped
2 medium scallion(s), finely chopped
1/4 cup(s) roasted red peppers, chopped (without oil)
12 oz water-packed tuna fish, drained
Instructions
Combine all ingredients in a medium bowl until well mixed. Cover and chill for at least 2 hours. Yields about 1/2 cup per serving.
Notes
To roast your own peppers, cut peppers in half and place cut side-down on a baking sheet. Broil until blackened. Remove from oven and place in sealable plastic bag for about 15 minutes. When cool enough to handle, remove blackened skin with your hands and chop as desired.
Classic Macaroni Salad
Serves 12/1 point per serving
2 cups dry whole wheat elbow macaroni
1 med stalk celery, diced
1 small sweet red pepper, chopped
½ cooked frozen peas and carrots
3 med scallions, chopped
½ cup fat free shredded cheddar (kraft or other brand)
¼ tbsp fat free mayonnaise
¼ cup fat free sour cream
¼ cup dill pickle, sliced
¼ tsp onion powder
Cook pasta according to package directions. Drain and rinse with cold water, drain again.
Combine cooked pasta, celery, pepper, peas and carrots, scallion and cheese in a large mixing bowl.
To make dressing, combine mayo, sour cream, pickle and onion powder in a small bowl. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill for at least 2 hours. Yields about ½ cup per serving.
Classic Scones
Serves 12/1 point each
1 cup all purpose flour
2 tbsp all purpose flour
1 tbsp sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup low fat plain yogurt
1 large egg
1 tbsp margarine, melted and cooled
Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, combine yogurt, egg and margarine. Add yogurt mixture to flour mixture, stirring until just blended, do not over mix.
Lightly flour a work surface and rolling pin. Roll out dough to a ¼ inch thickness. With a sharp knife, cut into 12 wedges and place on baking sheet. Reduce oven temperature to 400 degrees F and bake until golden brown, about 12 to 15 mins. Cool on a wire rack for 10 mins.
For Sheree!!
Cranberry Sangria
Serves 6/1 point per half cup
1 cup red wine
1 cup cranberry juice (they recommend Dole 100% juice)
½ cup orange juice
1 med lemon, sliced into thin rounds
1 med lime, sliced into thin rounds
1 med orange, sliced into thin rounds
Combine all ingredients in a large pitcher. Refrigerate at least 2 hours to allow flavours to blend.
When ready to serve, press fruit against side of pitcher with a wooden spoon to release some of their juices. Pour into wine glasses and serve.
Crisp and Spicy Cheese Twists
Serves 16/1 point per serving
¼ cup grated Parmesan cheese
1 tsp paprika
1/8 tsp red pepper flakes, ground
10 oz pizza crust, refrigerated dough (canned form)
1 spray cooking spray, butter flavoured
Preheat oven to 425 degrees F. Combine first three ingredients in a small bowl, stir well and set aside.
Unroll pizza dough and roll into a 12x8 inch rectangle. Lightly coat surface of dough with cooking spray, and sprinkle with 2 tbsp cheese mixture. Fold dough in half to form and 8x6 inch rectangle. Roll dough into a 12x8 inch rectangle. Lightly coat surface of dough with cooking spray, and sprinkle with remaining cheese mixture. Using fingertips, press cheese mixture into dough.
Cut dough into 16 eight inch long strips. Gently pick up both ends of each strip and twist dough. Place twisted strips of dough ½ inch apart on a large baking sheet coated with cooking spray.
Bake at 425 degrees for 8 mins or until lightly browned. Remove twists from pan, and let cool on wire racks.
I guess after three months of healthy eating, even my body can't handle an overload of cr@p. I've done this. Back when I was in college I did NO red meat for several years. (Various reasons) 
And they don't muffin top me at all!! 
I can spend some time with him since the rest of the gang will be AWOL.
may overload you on the puppy cuteness factor and send you rushing out for one! 
