I just created this deliciously low-fat wrap out of my head. The cranberry honey mustard has a nice kick that goes well with the cracked pepper turkey breast. It's only mildly spicy too! You can substitute with dijonaise, mesquite or honey roasted turkey and any kind of cheese and lettuce you like.
Ingredients:
1 sheet of Delections brand Flat-Out Italian herb wrap
1 tsp. Prima Della brand Cranberry Honey Mustard
4 slices cracked pepper breast of turkey
2 sliced of Veggie Slices Soy Swiss Flavor Cheese Alternative
1 handful baby mesclun mix
1 Vlasic Sweet & Tangy Bread & Butter spear
Directions:
Spread a teaspoon or more of the cranberry honey mustard over one side of the wrap. Add a layer of the lettuce cheese and turkey. Roll up and slice in half diagnally. Seve with a pickle or two.
This is a recipe I discovered while watching the Frugal Gourmet years ago. I've made it many times and it's delicious, I guaroontee! It's made with ground filberts which really makes the difference.
INGREDIENTS:
2 fillets of flounder or sole cut in half
1/2 cup of ground filberts (hazelnuts) you can grind these in a coffee grinder
1 lemon
pepper to taste
2 tbsp. olive oil
Roule Sauce
1 tbsp. butter
1 tbsp. four
1 splash of white wine
1 cup clam juice
juice from 1/2 lemon
DIRECTIONS:
Rub each fillet with lemon and pepper to taste. Bread with ground filberts and fry for a few minutes on each side until golden brown. Remove from pan to plate and cover with paper towel. Add the butter and flour to the pan. Whisk well over heat with clam juice, wine and lemon. Pour sauce on to 2 dinner plates and serve fish over sauce. Garish with fresh dill or parsley.
Bon appetit!