Vegetable Wrap Recipe

August 31, 2008

These vegetable wraps are bursting with flavor from all the fresh ingredients. The key to a really good veggie wrap is to pick fresh produce that’s in season. Try this wrap with all kinds of different veggies and cheeses.

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INGREDIENTS:

* 1/2 c. fat-free cream cheese
* 4 8-inch flour tortillas
* 2/3 c. romaine lettuce, shredded
* 2/3 c. red cabbage, shredded
* 1 red tomato, diced
* 1/4 c. red onions, sliced
* 1/3 c. carrots, grated
* 1/4 c. blue cheese
* 1 c. alfalfa sprouts

DIRECTIONS:

Spread cream cheese on one side of each tortilla. Divide remaining ingredients evenly and add to the tortillas. Roll tortilla closed and cut each diagonally in half.

Tips: You can use various vegetable to make this a bit different each time. Also, try adding flavored cream cheese or add some fresh herbs to plain cream cheese before you spread it on the veggie wraps.

How To Make Tuna Salad Sandwich

August 31, 2008

When you need a grab and go lunch, this tuna salad sandwich packed with fresh ingredients and served on French bread is the perfect choice. You can easily customize this for your child’s taste by switching out or leaving out veggies.
My daughter for example won’t touch anything that includes onion, so I skip the red onion for her.

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INGREDIENTS:

* 1 16-ounce loaf sourdough French bread
* 1 12 1/4-ounce can water-packed low-salt tuna, drained and flaked
* 2 tablespoons balsamic or red wine vinegar
* 1/4 cup fat-free, cholesterol-free mayonnaise or salad dressing
* 1 teaspoon anchovy paste
* 1 large ripe tomato, thinly sliced
* Freshly ground black pepper
* 1/2 medium red onion, thinly sliced
* 1/4 cup loosely packed fresh chopped parsley leaves

DIRECTIONS:

Cut the bread in half lengthwise and hollow out some of the soft bread in each half. Set the bread aside. Combine tuna and vinegar in a small bowl and set it aside as well.

In another bowl, stir mayonnaise and anchovy paste. Spread this mixture on the inside of each bread half.

Spoon tuna mixture into the bottom half of bread. Arrange tomato slices over tuna and season with pepper. Top with onions and sprinkle with parsley. Add top remaining bread halves.

Wrap loaf in foil and store in the refrigerator for 2 to 24 hours.

Tip: To “recycle” the leftover bread from this recipe, place it in your food processor or blender to turn it into breadcrumbs. Store in an airtight container and use them like regular breadcrumbs.

Recipe For Macaroni and Cheese

August 31, 2008

This is a kid-friendly version of a great recipe for macaroni and cheese which is sure to be a hit with your younger guests this Easter.

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INGREDIENTS:

* 1 lb. elbow macaroni
* 2 cups milk
* 1 cup heavy cream
* 3 cups grated cheddar cheese
* 12 Ritz crackers
* Salt
* 1 tablespoon butter
* Vegetable coating spray

DIRECTIONS:

Cook and drain the macaroni according to package instructions. Place the macaroni back in the pan and add a dash of salt and a pat of butter to avoid sticking. Set it aside to cool a little. Preheat oven to 350F and lightly grease a casserole dish. Spoon 1/3 of the macaroni into the dish and cover with 1 cup of milk and 1 cup of the grated cheese; add two more layers and use the cream instead of milk for the final layer.

Crush the Ritz crackers in a plastic bag then sprinkle the crumbs over the top later of the macaroni and cheese. Bake for approximately 30 minutes or until golden and bubbly.

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