Knock-Off Jason’s Deli Mediterranean Wrap

I was struggling to come up with something I could eat the on the Jason’t Deli menu the other day and then I found this little gem: The Mediterranean Wrap.  Yum!  And so easy, it really just begged to be knocked off at home.  So here’s my version:

Collect up your ingredients:

  • 2T Hummus (roasted red pepper or otherwise)
  • 4 Slices oven roasted turkey
  • 2 C Field greens or baby romaine
  • 1/4 C Sliced Red pepper
  • 1/4 C Diced cucumbers
  • 1 T Fine Diced red onion (or purple onion according to Jason’s)
  • 1T Sliced Kalamata olives
  • Optional: Tomatoes and feta

All wraps start with a good foundation – the glue that will hold them together.  In this case it’s the hummus so spread that out over the entire wrap.  Now lay your turkey over most (but not all!) of the hummus layer.  You want to leave a sneaky bit open on one side so your wrap will “stick” when you roll it up.  Cover the turkey with the field greens. Complete your toppings with the peppers, cucumbers, onions and olives.  Now it’s time to get your wrap on.  Start rolling on the opposite side of the sneaky open bit.  Continue rolling pressing firmly all the way across making sure that no one tries to make a break for it out of wrap jail.Now just slice and enjoy!

Then go get a breath mint, ’cause we put a lot of delicious onions on this wrap.



(No Dairy!) Rice Krispie Treats

Man, every once and a while I just hanker for the dairy world (cheese!).  So I go about trying to concoct a non-dairy alternative to some favorites.  Traditional Rice Krispie Treats are loaded with butter.  So how to get all that marshmallow-y goodness without all the butter?  I’m so glad you asked.My non-dairy Rice Krispie Treats involve just a few key substitutes on the path to deliciousness.  Here’s what you’ll need:

  • 5 Cups Rice Krispies (or any other generic puffed rice cereal)
  • 4 Cups Mini Marshmallows (yes, this is less than one bag.  How else am I supposed to snack on marshmallows while making these if I don’t leave some in the bag?)
  • 2 T Canola Oil
  • 3/4 t Vanilla (Use the good stuff)
  • 1/4t Imitation Butter Extract (It’s like a dang movie theater in a bottle)

Open bag of marshmallows and begin eating them.  Prepare an 8×8 baking dish with either a bit of canola oil or just a shot of good ole Pam.

Place 4 C marshmallows and canola oil in a nonstick pan over medium heat.  While stirring, continue to eat marshmallows directly out of the bag as if your mother raised you in a cave.  When the marshmallows have nearly melted, add extracts and stir to combine.  Add Rice Krispies, remove from heat and stir.  Pour the entire blob of crunchy deliciousness into the prepared pan

 Now don’t spend hours trying to get that factory perfect square using your spatula.  Just grab a piece of waxed paper, cover the Krispies and press.  

Allow to cool while you polish off the remaining marshmallows in the bag… know, if you have any left.

Slice into squares, serve and enjoy!  Ahh the wonders of no dairy.


Greek Chicken Kabobs

Something fresh and delicious is in order for Sunday night dinner.  Yesterday I went with an easy standby – Greek chicken kabobs and a simple Greek plate to go with it.  Yum o! 

To start, I did a quick marinade. 

I mixed:

  • 1 pound of chicken
  • 1 T of Olive oil
  • 1 1/2 t of Oregano
  • Salt and Pepper
I set that aside for about an hour and then I strung the chicken on to bamboo skewers.  I placed the skewers on the grill with a cut lemon.  
I could get all fancy here and talk about how grilling the lemon gives it a smoky flavor or how the citrus oils release while the chicken is cooking to give everything a lemony flavor, but I’ll leave all that to your imagination.  Suffice it to say, if you haven’t grill lemons before, give it a shot.
When you pull the kabobs off the grill, pick up and squeeze out the lemons on the kabobs.

Now just grill up a bit of pita bread, throw down a Greek salad and some hummus and you’ve got dinner.


Ginger Chicken Wrap

What’s for dinner?

Yeah, I didn’t feel like cooking tonight either.  After fighting with myself to get into the workout clothes, I had to have a long conversation to motivate myself to actually make use of them by working out.  By the time that ordeal was over it was already almost 7 – practically midnight by my dinner standards.  So I needed something that was going to come together quickly.

Thankfully, I’ve got all the ingredients for a nice ginger chicken wrap on hand.


To put together this tangy treat, I pull some ginger soy chicken I grilled this weekend, sliced napa cabbage, chopped peanuts, sliced scallions and to top it off, Newman’s Own Sesame Ginger dressing (Lite!  And there was a coupon for it this week!)  

Grab a wrap, layer on the cabbage, chicken, scallions and peanuts then drizzle on the dressing. 

Roll it up, slice in half and enjoy.  It’s good with the chicken warm or cold.

And best of all, it’s ready in minutes.


Hummus Three Ways

One of the new treats I tried out for this year’s Oscar Party was hummus three ways.  I figure if the gurus on Top Chef can have all their dishes three ways, why can’t I?  And I do think it turned out sensational (if I do say so myself). 

To make this hummus extravaganza happen, I picked up votives at Ace Mart for a little under $0.50 a piece.  Heather contributed black bean hummus (which she’ll have to blog in the future), Costco contributed a tub of Sabra’s roasted pine nut hummus and I made a batch of Giada’s white bean hummus – my version is always heavy on the parsley.

Chop veggies in sticks.  For the black bean hummus I had carrots and celery (I did spring for the extra effort of chopping whole carrots so they would be tall enough in the glasses) and for the roasted pine nut hummus, baby cucumber spears.  I followed the directions for Giada’s pita chips but rather than cut the pitas into triangle shapes, I created sticks by cutting strips of pitas then cutting the strips in half.  They fit perfectly into the small votive glasses and were the perfect tool for scooping out yummy hummus!

To make sure the edges of the glasses stayed clean, we pipped the hummus into each cup – it’s faster and easier than cleaning edges!  All the types were a taste sensation and the little cups were all gone by the time the party was over.  I can’t wait to try this again next year!


Almond Butter Fiber Bites

As Martta preps for her amazing Oscar Party coming up tomorrow, I thought I would share this easy & healthy snack recipe…. Almond butter fiber bites!

Need fiber? I think it’s safe to assume the average person does not eat enough fiber in a day… I can include myself in that stereotype as well. A few weeks ago, Martta made some really delicious snacks similar to the Peanut Butter Balls my Mom made us as kids. I’ve attempted to recreate it the way Martta did, but with a little bit of my Mom’s recipe left intact.

1 cup Almond butter

1/2 cup Dried cranberries

1/2 cup Oatmeal

1/4 cup Bran or Flax seed

1/4 cup Sesame seeds

1/4 cup Honey

1/4 cup Powdered milk

Mix all ingredients together and roll into balls! Pretty simple, right? I prefer to refrigerate mine so they are cold and a little more firm, but they should stay together just fine.

I love this recipe because it is so adaptable. Use peanut butter, instead of almond butter for a cheaper alternative. Substitute raisins for the cranberries, or even dried blueberries! More antioxidants, right? I don’t think the powdered milk is a necessity, but it adds more protein, calcium, and vitamin D.  I found it in the baking section of the store, and it was pretty inexpensive.

My daughter loved these, and they are a great snack for after school… that period of time when the crankies come out!

I hope you try these and enjoy them as much as we do!


Lemon Zucchini Quinoa

Have you stared at the quinoa in the grocery store and thought to yourself: “I know this is supposed to be good for me, but I have no idea what to make with it”?  Let’s face it, this trendy new grain is really bland prepared alone.  I suppose it HAS to be bland as it falls into the “good for you” food category (see this super food list if you don’t believe me).  So I jazz it up with as much still-good-for-you-flavor as I can and I’ve discovered you can turn this boring grain into an excellent side dish.

For this side you’ll need:

  • 1 C Quinoa
  • 2 C Low Sodium Chicken Stock
  • 2 Zucchinis (small to medium size)
  • Zest of one lemon
  • 1 T Lemon juice
  • 4 Scallions, chopped white and green parts
  • 1 T + 1 t Olive oil
  • Salt and Pepper

First, begin heating your grill.  I generally am grilling some chicken as the main when I’m making this dish so the grill is already on, but if you’re just making the side, you may want to consider using a grill pan.

Bring the quinoa and stock to a boil on the stove.  Some people will tell you to rinse the quinoa first, but I haven’t really noticed that big of a difference between rinsed and un-rinsed. The rinsing only creates another dirty dish and all those little seeds get stuck in my strainer!  But if you feel like the dish is a bit bitter, pre-wash next time.

Once you’ve got the stock boiling, turn the heat down to a simmer, cover and set the timer for 20 minutes.  Meanwhile, wash and slice your zucchini vertically.  Coat with 1 t of olive oil and sprinkle with salt and pepper.  

Set on a medium grill for 5 minutes on each side.  

While the zucchini is cooking, wash and slice the scallions and add them to a bowl along with the zest and lemon juice and a bit of salt and pepper. 

After they’ve cooked, pull your zucchini off the grill and allow them to cool just a bit.  Slice into bite size chunks and add them to the bowl with the lemon and scallions.  Top with the cooked quinoa and stir the mixture together.  The lemon scent will be amazing with the warm quinoa and zucchini!

Add salt and pepper to your taste and you’re ready to go! 

This side dish is delicious warm or cold and reheats nicely.  With lemons and zucchini so cheap in the store right now, go out and make this tonight!