Healthy Hummus Wraps

It's too dang hot to cook or bake.   The less meals I have to slave over a hot stove for, the better.  I threw this light and healthy meal together because I was just plain exhausted and didn't want to be near more heat.  Texas, you're brutal this year.  I've never been a fan of you during the summer months but I'll manage to get along fine.

This is actually a very healthy, light and colorful meal.  Step away from that stove and enjoy this for lunch or dinner.

4 wheat or flour tortillas
4 tbsp hummus (any flavor you wish, I used roasted red pepper)
1/2 cucumber, sliced
1 c shredded lettuce
1 medium roma tomato, diced
4 tbsp feta cheese
2 tsp capers

Spread about 1 tbsp evenly on each tortilla.  Place about 3-4 slices of cucumber down the middle of each wrap.  Sprinkle remaining ingredients on each wrap evenly.  (lettuce, tomato, feta and capers) Fold and enjoy.   If you want more protein or more filling, add grilled chicken.  I used a leftover breast from the Tuscan Chicken recipe.  It added a lot of flavor!!

4th of July & Berry Cobbler

I hope everyone had a safe and happy 4th of July.   Thankfully the rain subsided and we were able to enjoy fireworks last night.  We brought Daxter along with us as well.   He was excited at first and we were having second thoughts but after we settled in, he relaxed and was more calm.   He even watched the beautiful fireworks with us and it was almost as entertaining to watch him than the show.   I'm sharing a cobbler recipe that I made that turned out wonderful.  It had a perfect berry flavor and crispy, buttery crust.  Thanks for the idea Pioneer Woman!

1 c self-rising flour
1 c milk
1 stick of butter, melted
1 c sugar + 1/4 c, separated
1 c raspberries
1 c blueberries
1 tsp vanilla

Preheat oven to 350 degrees.  Melt butter in a microwavable dish.  Set aside to let cool.  Pour 1 c of sugar and all the flour into a mixing bowl, whisking in milk.  Mix well.  Then, pour in the melted butter and vanilla and whisk it all well together.  Butter a baking dish.

Rinse and pat dry the berries.  Pour the batter into the buttered baking dish.  Sprinkle the berries over the top of the batter, distributing evenly.  Sprinkle the 1/4 c sugar over the top.

Bake for 1 hour or until golden and bubbly.  Serve with ice cream or cool whip.

Citrus Lunch

It's been a few months since the girls and I have had a chance to get together over delicious homemade food and girl talk.  Our fabulous friend, Lesley, finally took the lead and scheduled a lunch at her place with the theme being Citrus.  This was a perfect idea for the sweltering summer in Texas.  I was really excited about it and went through several recipes and ideas in my head of what I would make.  Everything we made went so well together and we really explored the spectrum of citrus more than I expected. Citrus flavors such as lemon, lime, orange and tangerine were featured.  I loved everything but I think my new friend, Alice, has a special place in my heart with this round.  She made the dish that leaves something delectable and memorable on my tastebuds.  Her lemon crepes were so amazing!  You can eat them for breakfast, lunch or dinner.  The lemon sauce is not too tart or too sweet.  It's just right.  Alice, I'm still waiting on that recipe.  ;p

Pictured in order below starting top left:
Stephanie - Margarita Shrimp Tacos
Lesley - Tomato Zucchini Augratin
Elisabeth - Tangerine Sorbet
Alice - Lemon Crepes
Chrystal - White Wine Sangria & Caribbean Chicken Salad w/Jerk Lime Dressing (see my recipes below)

White Citrus Sangria


1/2 c sugar
3/4 c orange-flavored liquer or orange juice (I used Contrieu)
3/4 c vodka or lemon-lime carbonated beverage (I used vodka)
2 medium nectarines, thinly slices
1 medium orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
1 bottle dry white wine or white grape juice, chilled (I used wine)
1 liter club soda chilled

In a half gallon pitcher, stir sugar, orange liqueur and vodka until sugar is dissolved.   Add the fruit and wine.  Refrigerate until serving.  Just before serving, pour the club soda into pitcher and stir gently to mix.  Serve over ice if desired. 

Caribbean Chicken Salad
Feel free to add 1 diced, peeled mango if you want. I also believe pineapple chunks and/or shredded coconut would make this a true Caribbean recipe.  Try it out and let me know!  I am going to try those additions next time.

Dressing:
2 containers (6oz each) fat free Pina Colada Yogurt
1 1/2 tsp Jerk Seasoning
juice of 2 limes

Salad:
3 c shredded romaine lettuce (1 large bunch)
2 c shredded cooked chicken
1 can (15oz) black beans, rinsed & drained
1-2 medium chopped and seeded tomatoes
3 green onions, thinly sliced
1/2 c cashews
2 c shredded colby-jack cheese, divided

In a small bowl, mix all the dressing ingredients until well blended.  Cover and refrigerate while preparing the salad.

In a 4 qt clear glass trifle or serving bowl, layer the salad ingredients.  Lettuce, chicken, black beans, 1 c cheese, tomatoes, remaining 1 cheese and green onions.  Pour half of the dressing evenly over salad then sprinkle cashews on top.  Serve the remaining dressing on the side with the salad.  Makes 6 healthy servings.

Food Friday

Happy Friday!!  As some of you know, I'm a HUGE fan of Pioneer Woman.   If you don't know who that is, you have to check out her blog.  I was reading her daily post today which was talking about Brownies and Bars and noticed a picture looked familiar on her blog.  So I kept reading and come to find out it's my picture and link to my recipe for  Peanut Butter Nutella Brownies I posted on Tasty Kitchen.  It's a community where we all share recipes and photos that we've made.

I'm so excited to be featured on there with so many other delicious looking treats.   Check it out!!