I haven’t blogged a recipe lately, so I thought I’d share one of the family favorites. You can do this for an afternoon snack or even for a meal.
Ingredients: Patties (Beef or turkey), Buttermilk ranch dressing, green leafy lettuce, parmesan cheese and medium soft taco flour tortilla.
Prep: Boil or grill the patties, add spices and seasoning to flavor. Cut in half and set aside. We use the sun-dried tomato flavored turkey patties so no extra seasoning is added. Wash and dry the lettuce, then cut off the bottom so all you have left are mostly leaf.
To make: Lay the tortilla flat on a plate. Place two pieces of lettuce on the tortilla. on top of it, place the two halves of the patty. Drizzle some ranch dressing. Sprinkle some parmesan cheese. Roll it up and enjoy!
You can get creative, it’s a very simple dish to make and is one of those dishes that can be healthy and the kids will still love it!
While trying to eat right, I am constantly in search of foods I can still enjoy in flavor and volume to please my palate, my tummy and my figure. This snack is so far my favorite and I just had to share it with you guys. Follow the recipe below with a side of 2 tbsp. (chilled) old-fashioned creamy peanut butter. What I do is dip my crunch bar into it and mm mmm mmmm! Did I say mmmm? Makes 24 bars. 129 calories, 3g pro, 23 g car, 1g fiber, 4g fat.
Thank you Woman’s day magazine for this recipe!
For an easy on-the-go treat, try these slightly sweet bars that are full of texture, thanks to crushed whole-grain flake and puffed rice cereals, unsalted peanuts and dried cranberries.
Active Time: 10 minutesTotal Time: 1 hour 10 minutes
2 cups slightly crushed whole-grain flake cereal (we used Kashi)
2 cups whole-grain puffed rice cereal (we used Arrowhead Mills)
1 cup dried cranberries
1⁄2 cup unsalted cocktail peanuts
1⁄2 cup reduced-fat creamy peanut butter
1⁄2 cup packed light-brown sugar
1⁄2 cup honey
1 Tbsp unsalted butter
1. Line a 13 x 9-in. baking pan with nonstick foil (let the foil extend about 2 in. above pan at both ends).
3. Mix peanut butter, sugar, honey and butter in a 2-qt saucepan. Bring to boil over medium-high heat, stirring constantly; simmer for 1 minute.
4. Immediately stir into cereal mixture, tossing to evenly coat. Coat hands with cooking spray, then use them to spread and press the mixture in prepared pan. Chill until firm, about 1 hour.
5. Holding foil by ends, lift from pan onto a cutting board. Carefully cut lengthwise in 4 strips and then cut each strip in 6; remove foil.