Turkey, Provolone & Pumpkin wrap for Lunch! |
Daily Tidbit: The incredible edible Pumpkin! I've been looking forward to trying Pumpkin in some favorite dishes this fall to reap the health benefits. Today I put some into my Turkey & Cheese Wrap (pictured above) and YUM. Loved it. Like this is now a new favorite sandwich topper for me, it was a surprisingly delicious addition!
Yesterday I introduced "Halloween Pasta" to my kids (yes, it is orange), which was Pasta tossed with Peas & White Beans in a Pumpkin Puree/ Neufchatel sauce, topped with some Parmesan Cheese and they loved it!
Pumpkin is: "a great source of beta-carotene, vitamin A and fiber and has only 40 calories per half-cup serving. Pumpkin is much more than a Halloween must-have, it's a nutrient-rich and versatile vegetable rich in carotenoids, which are responsible for the bright orange color and also are health-enhancing antioxidants. Beta-carotene is important for maintaining healthy eyes, lungs, heart function and circulation."
For more info and ideas of how to get this good stuff into your regular day:
www.superkidsnutrition.com/superfoods/sf_pumpkin.php
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Frosted Shredded Mini-Wheats with Walnuts |
Breakfast: Frosted Shredded Mini-Wheats & Walnuts
1 cup Frosted Shredded Mini-Wheats
1 cup Fat Free Milk
2 tbsp Plain chopped Walnuts
5 oz OJ
Regular Coffee, black
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Lunch: Turkey, Provolone & Pumpkin Wrap!
1 Medium sized Whole Grain Wrap (Santa Fe), stuffed with:
1 Medium sized Whole Grain Wrap (Santa Fe), stuffed with:
--1 tsp Brummel n Brown spread
--3 tbsp canned Pure Pumpkin Puree
--4 thin slices of Low Sodium Oven Roasted Turkey Cold Cuts
--1 slice Provolone Cheese
--handful of Arugula
Once everything was piled up, I microwaved it for 30 seconds and then wrapped it all up and served it with:
Arugula Salad with White Beans, Grape Tomatoes, Roasted diced Zucchini & 1 tbsp Tuscan Italian Vinaigrette
1 Small Local Liberty Apple
Water with a slice of Apple (tried this, but only let it sit about 10 minutes and did not detect any Apple-y flavors)
Plain Green Tea, hot
Dinner: Veggie Loaded Chili!
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Snack: 1/4 cup Plain Almonds, Fat Free Milk
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Veggie Loaded Chili! |
Veggie Loaded Chili with crumbled Turkey Bacon on top! |
Dinner: Veggie Loaded Chili!
2 cups Chili topped with 1 slice of crumbled Turkey Bacon (recipe below)
Red Wine
Dessert: Local Red Delicious Apple, Water
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Red Wine
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Dessert: Local Red Delicious Apple, Water
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RECIPES:
Veggie Loaded Chili Recipe:
Into large soup pot, over medium heat add 1 tbsp Canola Oil and 1/2 large Yellow Onion, diced. Saute until Onion becomes soft. Add 1 clove of Garlic, sliced, stirring for 1-2 minutes being careful not to burn the Garlic, and then add 1 tsp Cumin & 1/2 tsp salt. Continue stirring over heat for another minute or two. Then add 1 can of Organic Fire Roasted diced Tomatoes with Organic Green Chile Peppers. Turn up heat and add the following items:
1 cup grated Zucchini
1 cup diced Carrots
1 cup mixture of sliced Red, Yellow & Green Peppers
1 tbsp Brown Sugar
2 cups Low Sodium Chicken Broth
1 can Light Red Kidney beans (drained/ rinsed)
1 can Lower Sodium Black beans (drained/ rinsed)
Bring to a boil, cover and then reduce heat and simmer for 30 minutes.
Serve topped with diced Avocado, and/ or crumbled Turkey Bacon and/ or Cheddar Cheese and/ or a little Goat Cheese and/ or some Corn Tortilla Chip Croutons and/ or sliced Scallions and/ or chopped Cilantro and/ or pan seared Corn...
Enjoy!
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