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Monday, October 1, 2012

Sun. Sept 30th

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:


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 


Turkey, Provolone & Pumpkin wrap with Arugula Salad

Lunch: Turkey, Provolone & Pumpkin Wrap!
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


Snack: 1/4 cup Plain Almonds, Fat Free Milk


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



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...



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