Fall’s here and so is my attempt to plan a menu each week. Here’s what’s cooking in my kitchen…
Monday-California Wraps-On Monday nights we rush out the door at 4:30 for a class and don’t come home until after 10. These days I will try to plan easy to prepare and travel-ready meals.
Tuesday-Lentil Soup with Spinach Salad and biscuits
Wednesday-Pacific Rim Stir Fry
Friday-Turkey with Mushroom and Cream over brown rice
California Wraps (Serves 6)
1 lg tomato, seeded & diced
1 med avocado, seeded
1 TBS reduced fat sour cream
1/2 tsp lemon juice
1/8 tsp salt
6 8inch fat free tortillas
6-12 lg lettuce leaves
8 oz reduced fat sliced deli smoked turkey
1 pgk salad sprouts
6 TBS shredded reduced fat cheddar (or other) cheese
Mix the avocado with the sour cream, lemon juice, and salt. Spread on each tortilla. Layer lettuce, turkey 1/2 c sprouts, diced tomatoes and cheese. Press lightly and roll up each tortilla. Slice and serve.
Turkey with Mushrooms and Cream
1 pkg turkey breast slices
1 TBS canola oil
3 TBS butter, divided
1/4 c water, divided
1/4 c white wine
2 tsp chicken bouillon, divided
1/4 tsp pepper
1 c reduced fat sour cream
1 lb fresh mushrooms, chopped or sliced
In a large skillet cook the turkey in the oil and 2 TBS butter until golden brown. Remove the meat and keep warm. In the same skillet, combine the 1/2 cup of water, wine, 1 tsp bouillon and pepper. Cook over medium heat until bouillon is dissolved. Stir in the sour cream and heat through.
In another skillet combine the remaining butter, water, and bouillon. Cook over medium heat until bouillon is dissolved. Add the mushrooms and cook 10 minutes or until liquid has evaporated. Serve the turkey with the sauce and mushrooms over it.