Creamy Avocado and White Bean Wrap

Looking for something light and different for lunch or dinner after all that Easter candy?  This wholesome vegetarian wrap is just the ticket.  It was surprisingly hearty and good enough tasting for the adults to enjoy and the kids to eat without complaining.  This one's definitely going into our weekly meatless meal rotation.   
(PS  I'm not cooking new things yet... just posting things I'd made before my son was hospitalized.)

Recipe Source: Britt's Apron

Click here for printable recipe. 

Posted by Lara.

The Ingredients:


2 Tbs. cider vinegar
1 Tbs. extra virgin olive oil
2 tsp. finely chopped canned chipotle peppers in adobo sauce, seeded*
1/4 tsp. salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 can (15-oz) white beans, rinsed  (I used garbanzo beans)
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 Tbs. minced red onion
4 8- to 10-inch whole-wheat tortillas

Directions:
In a medium bowl, whisk together vinegar, oil, chipotle pepper (take out the seeds first), and salt. Add cabbage, carrot and cilantro; toss to combine.

In a separate medium bowl, mash together beans and avocado with a potato masher or fork. Stir in cheese and onion.

To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

OOPS!  The recipe says to leave the two mixtures separate, but I accidentally combined them.  It still turned out great and didn't affect the taste at all, so feel free to do it either way!

*Ingredient Note: Chipotle chiles in adobo sauce are smoked peppers packed in a flavorful adobo sauce. Look for the small cans with the hispanic foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer. 

I highly recommend deseeding the peppers before adding them. 

Enjoy! 

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Spinach and Zucchini Soup

 Every recipe I've ever made of Mirien's has been fabulous, so when she bragged that this healthy soup was one of their family's favorite meals, I knew I needed to give it a try.   A couple of my kids were a little nervous about the greenness of it, but the fresh flavor of it was surprisingly delicious and I definitely envision this soup being a regular part of our winter menu.    Now, in the interest of full disclosure,  if you don't like cilantro, you probably won't enjoy this soup, because the cilantro flavor was pronounced.   However if you love cilantro, like everyone in my family does, I think that you will absolutely love this.  You don't want to skip the little squeeze of lemon at the end, because we all agreed that it really complemented the flavors perfectly.  Serve it up with some fresh, hot homemade bread, the squeeze of lemon, a swirl of sour cream, and a sprinkle of crumbled bacon.  Enjoy! 

Recipe Source:  Mirien's Kitchen

 Click here for printable recipe .

The ingredients:

3 Tbs. olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp. salt
3 potatoes, peeled & cubed
2 medium zucchini, diced
4 cups chicken broth
4 cups fresh spinach leaves (I used a 5-ounce bag)
1 cup fresh cilantro leaves
1 lemon (don't skip)
Desired toppings:  sour cream, croutons, crumbled bacon, shredded cheese

Directions:  Heat oil in large pot and saute onions and garlic until soft. Add salt, potatoes, zucchini, and broth and simmer until vegetables are tender (10-15 min.)

Add spinach and cilantro and stir until just wilted. Puree in blender until smooth, then return to pot to keep warm. Serve with lemon wedges and squeeze juice into the soup.

Serve topped with sour cream, bacon, cheese, croutons, etc. and hot bread on the side. 

Enjoy!


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BBQ Chicken Pasta Skillet

I've always loved one-skillet meals, but now that our dishwasher has broken and the warranty period is expired, I especially love only having to mess up one pan for dinner.  This dish was quick, easy and full of flavor.  We loved it with the fresh cilantro and white sharp cheddar cheese over the top, but parsley or green onions would be great as well. 

Source:  Tried and True Yummy Recipes and Mel's Kitchen Cafe. 

Click here for printable recipe.

The ingredients:
(not pictured:  penne pasta)

1 Tbs. olive oil
2 chicken breasts cut into bite-size chunks
1 red onion, diced
3 cups water
2-1/2 cups chicken broth
1/2 tsp. salt
1 box (12-13-ounces) penne pasta
3/4 cup favorite BBQ sauce
1/3 cup low-fat sour cream 
1/2 cup mozzarella cheese
1 cup sharp cheddar cheese, divided
1/2 bunch cilantro or green onions, chopped

Directions:  In a large skillet or pot, heat the olive oil over medium heat. When hot add the chicken  and cook until no longer pink. Add the onions and cook till tender. Remove the chicken and onions to a plate. In the same skillet add the water, broth, pasta, and salt. Bring to a boil and simmer for 12-15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the bbq sauce,and sour cream. Once mixed, add in the chicken  and onion mixture, and 1/2 cup of shredded mozzarella and 1/2 cup sharp cheddar cheese. Stir to combine and cook until everything is heated through. Top with remaining sharp cheddar cheese and chopped cilantro or green onions.  Enjoy! 

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