Veggie Crunch Wrap

Veggie Crunch Wrap

Veggie Crunch Wrap

This recipe, Veggie Crunch Wrap, was in Diabetic Lining – Healthy Meals in Minutes.  Flatout Light Flatbreads come in 4 flavors: original, tomato, spinach and Italian herb.  These Flatout Light flatbreads are high in fiber (9 grams each), and only 90 calorie each.

 

Veggie Crunch Wrap Recipe

 

Veggie Crunch Wrap

1 light flatbread wrap

¼ of medium avocado, peeled

1/8 tsp. lime juice

1 medium carrot, cut into thin bite-size strips

¼ of a cucumber, cut into thin bite-size strips

¼ of small red sweet pepper, seeded and cut in bite-size strips

1 Tbsp. crumbled feta cheese

 

Place wrap on work surface.  In a small bowl mash together avocado and lime juice.  Spread mixture over flatbread.

Arrange carrot, cucumber and sweet pepper strips on top of avocado mixture, leaving about 2 inches of space at each end of flatbread.

Sprinkle with feta cheese; roll up into a wrap.  Serve immediately or cover and chill for up to 4 hours.  If desired, cut in half diagonally.

 

(Recipe for Veggie Crunch Wrap, Diabetic Living – Healthy Meals in Minutes, 2015)

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Light ‘n Crisp Egg Rolls

Light 'n Crisp Egg Rolls

Light ‘n Crisp Egg Rolls

This recipe for Light ‘n Crisp Egg Roll was in Diabetic Living Online, I printed out the recipe on September 3, 2013.  I hope it will satisfy all who are diabetic.

 

Light ‘n Crisp Egg Rolls Recipe 

Light ‘n Crisp Egg Rolls

Nonstick cooking spray

2 tsp. toasted sesame oil or canola oil

8 oz. lean pork loin, cut into ½ inch pieces, or ground pork

½ cup chopped red sweet pepper

1 tsp. grated fresh ginger or ¼ tsp. ground ginger

1 clove garlic, minced

¾ cup finely chopped bok choy or Chinese (napa) cabbage

½ cup chopped canned water chestnuts

½ cup coarsely shredded carrot

¼ cup sliced green onions

¼ cup bottled light Asian sesame ginger vinaigrette

Preheat oven to 450 F.  Lightly coat a large baking sheet with nonstick cooking spray; set aside.  For filling:  In a medium nonstick skillet, heat oil over medium-high heat.  Add pork, sweet pepper, ginger and garlic. Cook for 3 to 4 minutes or until pork is no longer pink, stirring occasionally.  If using ground pork, drain off fat.  Add bok choy, water chestnuts, carrots and green onion to pork mixture in skillet. Cook and stir about 1 minute more or until any liquid evaporates.  Stir in vinaigrette.  Cool filling slightly.

For each egg roll, place an egg roll wrapper on a flat surface with a corner pointing towards you.  Spoon about 1/3 cup of the filling across and just below center of each egg roll wrapper.  Fold bottom corner over filling, tucking it under on the other side.  Fold side corner over filling, forming an envelope shape.  Roll egg roll toward remaining corner.  Moisten top corner with water; press firmly to seal.

Place egg roll, seam sides down, on the prepared baking sheet.  Coat the tops and sides of the egg rolls with nonstick cooking spray.  Bake for 15 to 18 minutes or until egg rolls are golden brown and crisp.  Cool slightly before serving.                  8 servings

(Recipe for Light ‘n Crisp Egg Rolls was in tasteofhome.com)

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