Greek-Inspired Wraps

 
The bright tangs of feta and lemon make for a deliciously filling lettuce wrap!
 
    You will need:

1 lb ground beef

            1 can pitted black olives

2oz Feta cheese

Romaine lettuce

Seasonings: (1 tablespoon each)

oregano

lemon pepper

black pepper

onion powder

garlic powder

 

mint leaves (1 teaspoon, finely chopped)

lemon juice (1/4 cup)

 

Brown the beef in a skillet, seasoning with salt and pepper. As it browns, stir in oregano, lemon pepper, onion and garlic powders.

 

Slice the olives and add to the pan, along with 2 ounces of feta, crumbled. Stir in lemon juice and continue to stir as cheese melts.

 

Taste, and adjust seasonings as/if necessary.

 

Stir in finely chopped mint leaves and cook an additional minute.

 

Sprinkle romaine leaves lightly with lemon juice, spoon in filling, top with crumbled feta, wrap and enjoy!

 

NOTE: Hubby wrapped his lettuce wrap in a soft flour tortilla

 



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Mexican in a Minute



Protein rich freshness!

Super quick ~ super tasty last minute meal or late night snack

You Will Need:

1 can refried beans

1 pepper of your choice (green, red, orange etc)
1 avocado, thinly sliced
Cumin
Sharp cheddar cheese
Fresh salsa/pico de gallo
Soft tortillas

In a medium skillet, heat a drizzle of olive oil and add sliced pepper
Add a few dashes of cumin
Sautee until softened
Add one can refried beans and stir stir stir to keep from sticking or burning

In a separate, dry skillet, place tortilla over medium/low heat.
Top one side with sliced cheddar and scoop of pepper and bean mixture
Using a spatula, test tortilla ~ it should be lightly crisp after about 1 minute
Add sliced avocado and gently fold tortilla and transfer to plate
Top with fresh pico de gallo


Not Your Mama's Brussel Sprouts

(pic)

I don't think I ever ate a brussel sprout my entire childhood. I don't even recall what prompted me to try them a few years ago, but this simple recipe has become an extended family favorite and is requested at every holiday gathering! (even the kids love them!) My sister serves these at least once a month and calls me every single time just to confirm she's not forgetting something because the preparation is truly too simple:

Simply cut the ends off the sprouts and halve them.
Preferably using a glass baking dish, coat the sprouts in olive oil, kosher salt and ground black pepper.
Slice one or two garlic cloves and toss all together.
Roast at 350 degrees for approximately 20 to 30 minutes, tossing after the first 15 minutes.
Sprouts should be fork tender to serve ....and be sure to leave some crispy bits in the pan to crunch on later