Wrapped in Greens

Happy Monday!!

This is what I just found in my kitchen......

I know it was Hank who ripped open the new bag of dog food and then proceeded to run through it and spread it all around and Dora is trying her darndest to get it all eaten up to cover up the evidence ;-) She never even lifted her head when I caught her ~ she just started eating faster and faster to try and get as much into her belly as possible!! Honestly, there is never a dull moment at our house!!

So how was your weekend? Mine was superb. Derek has family visiting from Alberta and we tried to fit in as much family time as possible. They rarely come to Ontario and we have yet to go visit them out west, so we've been soaking up as much time with them as possible!! We've already started planning a trip to go visit them next October ~ I CAN'T wait!!!

If you're like our family, you'll know that visitors mean lots of food...& beer! I engaged in some over-indulgence this weekend, but today I'm definitely back on track. I came across a recipe this morning that I received from a friend quite a while ago. It involved Greek salad (my fave!!) and chicken wrapped in swiss chard leaves and I knew it'd be the perfect light and summery dinner to keep me on the straight and narrow.

Obviously I wouldn't use the chicken for myself, but I did decide to try chick'n strips.

They are surprisingly similar to real chicken, but I've got to admit it totally weirded me out eating something that had a similar taste and texture to meat. These wraps are great with or without the chicken.

Greek Salad Wrapped in Chard

Again, this is one of those recipes where I didn't use any measurements. You just use a little of this and a little of that :-) Just make sure that you use the large swiss chard leaves because they work the best for this.

large swiss chard leaves

chicken (or chick'n strips)

hummus

grape tomatoes, sliced lengthwise

2 inch piece of cucumber, peeled and sliced lengthwise

black olives, sliced

feta cheese

lemon wedges 

The bottom part of the swiss chard stem can be very difficult to wrap, so using scissors, I cut out the bottom 3rd of the stem.

Lay out your swiss chard leaves on a flat surface.

Spread some hummus onto the leaves.

Add the chick'n, tomatoes, cukes, olives and feta.

Squeeze a little fresh lemon over the filling.

Fold the cut part of the leaf over the filling and then continue to roll the leaf until it is wrapped up nice and tight.

Serve and enjoy!

These are really, really tasty, although they are really, really sloppy too! They are also surprisingly filling. I had two and that was the perfect amount for my dinner.

..... and speaking of greens, check out my garden's progress. I'm going to be enjoying fresh tomatoes and jalapenos very soon!

"baby" beefsteak tomatoes

jalapenos

grape tomatoes

Have you ever made a wrap using some sort of a green leafy veg in place of a tortilla? If you have, what did you use?

Have you ever tried faux meat before? What'd ya think of it?

Have a great night,

Andrea

Breakfast Burritos

Wow! Yet another weekend has flown by. They always go fast, but as the weather gets nicer and the Spring fever kicks in, it seems like they go even faster than usual.

But, as you know, I always make time for a fun and delicious breakfast on Sunday morinngs.

I know, I know I made muffins yesterday that were supposed to be our breakfast, but I was craving scrambled eggs, so I decided the muffins would do better as snacks. We'll be taking muffins in our lunch all week 

Today I made breakfast burritos. I love these because they can be tailored to everyone's tastes - meat eaters and non-meat eaters alike will love 'em! It's also fun when you have guests for breakfast because it can become a "make your own" fun breakfast that everyone can be involved in. This morning it was just Derek and I ~ he got his bacon and eggs fix and I was able to enjoy the same breakfast using just a veggie scramble.

Breakfast Burritos
I made this recipe to make one breakfast burrito each for Derek and I. There are no fixed amounts for the veggies and toppings. If you have any leftover veggies you could always use them to top a salad or stirfry them and put them into a veggie wrap.

2 large soft tortillas (I used whole wheat, Derek had jalapeno cheddar)
3 large eggs
1/4 c almond milk (any unsweetened milk would do)
pinch salt and pepper
1 tsp olive oil
assorted veggies, finely diced (I used peppers, onion and mushroom)

Optional Burrito Toppings: salsa, shredded cheese, hot sauce, sour cream, crumbled bacon or sausage (for the meat eaters in your family)

Prepare your veggies.

Heat oil in a frying pan and add the veggies. Stirfry the veggies for 3 - 4 minutes, until softened.

Crack eggs into a medium-sized mixing bowl and add milk, salt & pepper. Whisk until well combined.

Add eggs to veggies and scramble them until the eggs are well cooked.

Heat your tortillas in the microwave. I heated 2 tortillas for 15 seconds.

Now here comes the fun part!! Everyone gets to fix their own burrito to their own tastes.

I used salsa. ...

..followed by the egg mixture.

Derek started with the egg mixture...

...followed by crumbled bacon and salsa.

Then all you've gotta do is wrap these babies up and enjoy!

I was heading to the gym and Derek had a meeting this morning, so that was the extent of our breakie, but I've been thinking that my sweet potato homefries would be an absolutely fabulous side! I'll have to remember that for next time :-)

We usually go camping and to the Nascar Races in June and in the past we have done this breakfast while there. We set up a big spread with a variety of different toppings ~ no two burritos were alike, but the end result was full bellies for everyone! They go quite well with Caesars and Baileys with coffee I must say ;-)

What would be the ultimate toppings for your breakfast burrito??

I hope you had a great weekend and that the temperatures are still warm in your neck of the woods.

Andrea