Everyone is about “easy”, especially when it comes to feeding thier family. Tonights dinner was no exception. I was tired and would have been happy making PB&J sandwiches. I was able to get motivated however, and prepared this easy meal that went over quite well.
I recently saw a recipe at on myrecipes for BLT wraps, printed it, and added it to my dinner list. The next day, I came across the same recipe at recipegirl.com. An omen? Probably not, but her “lightened recipe” was more enticing to me, and it will become a regular in our house. This is a simple 5 ingredient recipe that can easily be adapted to include just about any ingredient.
- 1 cup light mayonnaise
- ½ cup dried tomatoes in oil, drained well & chopped
- Eight (10-inch) flour tortillas
- 1 large head iceberg lettuce, chopped (I only used about half)
- 16 bacon slices, cooked & crumbled
- salt and pepper, to taste
Combine mayonnaise & tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a ½ inch border. Sprinkle lettuce & bacon evenly over tortillas; sprinkle with salt & pepper. Roll up tortillas tightly; cut in half diagonally, and secure each half with a pick.
Yield: 16 half-sandwich wraps
Source: Adapted from Southern Living
To go with the wraps, I use a 3 ingredient soup that was also a hit with the family. Even better, my teenage daughter, who has a great dislike for carrots, had no idea they were even in the soup. (That is until she reads this post!) This is a Kraft / Velveeta recipe that is quick and tasty, and gets a serving of vegetables in one bowl. The only thing I added was some bacon that was extra from the wraps and 1 tablespoon of corn starch to thicken the soup. Next time I will use 2 bags of vegetables.
Velvety Vegetable Cheese Soup
from Kraft Food and Family Magazine
- 1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
- 2 cans (14 oz. each) fat-free reduced-sodium chicken broth
- ¾ lb.(12 oz.) VELVEETA (2% Milk) Pasteurized Prepared Cheese Product, cut up
Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.
Mash vegetables with potato masher to desired consistency. (I used an immersion blender). Stir in Velveeta; cook 5 min. or until cheese is melted and soup is heated through, stirring frequently. Note: If you want a simple soup recipe, this is it, or, it is a great base for any fabulous soup. Try adding potatoes, corn, other vegetable…the possibilities are endless!
Per serving: 1 Cup – Reduced fat version (From Kraft’s website)
Calories 170, Total fat 6 g, Cholesterol 40 mg, Sodium 1170 mg, Carbohydrate 10 g, Dietary fiber 2 g, Sugars 6 g, Protein 15 g