Low-Fat-Low-Carb Turkey Wrap with Grilled Veggie Salad
We have all been there - we have picked up something quick to eat for lunch in the middle of a busy day. This quick, easy, and not-so-nutritious food will boost our energy for awhile, however, when we sit down to try to work again, we crash. Try making something healthy ahead of time! A lunch that will keep you satisfied and full of energy right through the afternoon!
Low-Fat-Low-Carb Turkey Wrap (1 serving)
1 large leaf green lettuce
1/4 tsp mustard (I like grainy mustard!)
2 slices of low-sodium oven-roasted turkey breast
2 slices of tomato
Ground black pepper, to taste
Lay the lettuce leaf flat, and evenly spread mustard on it. Lay down the turkey and tomato. Season with pepper to taste. Tightly roll up the lettuce and enjoy!
Grilled Veggie Salad (4 servings)
*be creative with the veggies - choose ones that are in season and/or grown locally*
1 tsp rosemary
1/8 tsp ground black pepper
2 1/2 tsp olive oil
1 tbsp rasberry flavored vinegar
1 clove of garlic, minced
2 ears of fresh corn, husked
1 small zucchini, cut in half, length-wise
1 large red bell pepper, cut into quarters
1 medium eggplant, cut in half length-wise
2 (1/2 inch) slices of red onion
1 large tomato, cored and cut in half
Cooking spray (preferably olive oil spray)
1) Combine rosemary, black pepper, olive oil, vinegar, and garlic in a bowl; stir with a whisk until blended. Brush ears of corn and the cut surfaces of remaining vegetables with half of the olive oil mixture, and set aside
2) Coat grill rack with cooking spray; place on grill over medium-hot coals. Place vegetables, cut sides down, on rack. Cook 5 minutes. Brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion into quarters. Cut remaining vegetable pieces in half.
*if you are not wanting to go outside to your grill during the winter, use an indoor grill, or this can also be baked in the oven*
Low-Fat-Low-Carb Turkey Wrap (1 serving)
1 large leaf green lettuce
1/4 tsp mustard (I like grainy mustard!)
2 slices of low-sodium oven-roasted turkey breast
2 slices of tomato
Ground black pepper, to taste
Lay the lettuce leaf flat, and evenly spread mustard on it. Lay down the turkey and tomato. Season with pepper to taste. Tightly roll up the lettuce and enjoy!
NUTRITION PER SERVING
Calories 32 Fat 1g Protein 6.2g Sodium 103mg Fiber 0.4g Carbohydrate 2.8g
Grilled Veggie Salad (4 servings)
*be creative with the veggies - choose ones that are in season and/or grown locally*
1 tsp rosemary
1/8 tsp ground black pepper
2 1/2 tsp olive oil
1 tbsp rasberry flavored vinegar
1 clove of garlic, minced
2 ears of fresh corn, husked
1 small zucchini, cut in half, length-wise
1 large red bell pepper, cut into quarters
1 medium eggplant, cut in half length-wise
2 (1/2 inch) slices of red onion
1 large tomato, cored and cut in half
Cooking spray (preferably olive oil spray)
1) Combine rosemary, black pepper, olive oil, vinegar, and garlic in a bowl; stir with a whisk until blended. Brush ears of corn and the cut surfaces of remaining vegetables with half of the olive oil mixture, and set aside
2) Coat grill rack with cooking spray; place on grill over medium-hot coals. Place vegetables, cut sides down, on rack. Cook 5 minutes. Brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion into quarters. Cut remaining vegetable pieces in half.
*if you are not wanting to go outside to your grill during the winter, use an indoor grill, or this can also be baked in the oven*
NUTRITION PER SERVING
Calories 128 Fat 3.9g Protein 3.9g Sodium 18mg Fiber 5.2g Carbohydrate 23.5g
Enjoy!
Recipes taken from Jillian Michael's "Making the Cut"
Comments
Post a Comment