Mexi Wraps

These little Mexi Wraps are so easy and full of flavor... without all the calories!


First, anything that is easy is a hit in my book!  It means that I can go home during lunch and whip up a quick, healthy meal or at the end of the day, quickly have dinner ready, leaving time to workout (currently Zumba is my choice for calorie burning) and relax before calling it a night.

Ingredients:

• 1 lb ground turkey breast
• Standard Seasonings: 1 tbsp minced onion, 1 tbsp minced garlic, dash of salt/pepper
• 1 jar Newman's Own Salsa (I prefer Mild or Medium)
• 2 heads of Romaine Lettuce or 1 head of Iceberg Lettuce

Directions:

1. Brown and season ground turkey over medium high heat until fully cooked.
2. Combine jar of salsa with ground turkey and turn heat to low. Simmer 5-10 minutes.
3. Wash lettuce thoroughly and dry.
4. Fill each lettuce leaf with your turkey mex and enjoy!

Roasted Brussels Sprouts with Pancetta

Most people avoid brussels sprouts for a couple of reasons... First they have a very earthy taste that many tastebuds do not find appealing. Second they have a funky smell that many of us do not want filling our kitchen (myself included). But dear readers, this quick and easy recipe will leave your kitchen smelling like a gourmet meal was just prepared and have your tastebuds watering.

On a side note, brussels sprouts are extremely beneficial to your health. They are loaded with vitamin K and full of anticancer properties, specifically colon cancer. Unlike most veggies, brussels sprouts do not lose their their health benefits when cooked. So, be sure to grab brussels sprouts during your next grocery shopping trip and try this simple recipe.

Ingredients:

· 12 ounces fresh brussels sprouts

· Olive oil (about 2 tbsp)

· Balsamic vinegar (about 2 tbsp)

· Trader Joe's 21 Seasoning Salute (or just a good mixture of salt free spices)

· 1/4 cup pancetta

Directions:

1.    Trim the stem end of the sprouts, remove any discolored leaves, and wash liberally.

 

2.      Arrange sprouts in single layer in a baking dish. Drizzle with olive oil and balsalmic vinegar.

3.      Coat brussels sprouts with salt and seasoning.

4.      Sprinkle pancetta evenly around brussels sprouts.

5.      Roast brussels sprouts at 400 F for 25-30 minutes, until starting to brown on the edges. Note: the balsalmic vinegar and olive oil will have dried up at the end of roasting.

 

Immediately serve as a side dish and enjoy!