Page 24 - Florida Sentinel 10-14-16 Online Edition

Recipes
Roast Beef And
Horseradish Wrap
2 (8 ounce) packages fat- free cream cheese, soft- ened
3 1/2 tablespoons pre- pared horseradish
3 tablespoons Dijon-style mustard
12 (12 inch) flour tortillas
30 spinach leaves, washed with stems removed
1 1/2 pounds thinly sliced cooked deli roast beef
8 ounces shredded Ched- dar cheese
Directions: Beat the cream cheese, horseradish, and mus- tard together in a bowl until well blended.
Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Re- frigerate at least 4 hours.
To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.
Egg Salad
“Try this easy egg salad on your favorite multigrain bread or on top of lightly dressed salad greens.”
2 hard-boiled eggs, (see Tip), peeled and chopped 2 tablespoons finely diced celery
1 tablespoon low-fat mayonnaise
2 teaspoons Dijon mustard
1 teaspoon minced scallion greens Freshly ground pepper, to taste
Directions: Mash eggs in a small bowl with a fork. Stir in celery, mayonnaise, mustard, scal- lion greens and pepper until combined.
Chicken Pesto Panini
A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focac- cia bread. Simple, fast, and very tasty - a nice change from normal sandwiches."
1 focaccia bread, quartered
1/2 cup prepared basil pesto
1 cup diced cooked chicken
1/2 cup diced green bell pepper
1/4 cup diced red onion
1 cup shredded Monterey Jack cheese
Directions: Preheat a panini grill.
Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer
bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remain- ing focaccia halves, forming 4 sandwiches.
Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.
BBQ Chicken Sandwich
Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy lunch.
1/2 cup shredded cooked chicken
1/4 cup shredded carrots 2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sand- wich bun
1 leaf romaine lettuce
Directions: Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.
Mediterranean Wrap
A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focaccia bread. Simple, fast, and very tasty - a nice change from normal sandwiches."
1/2 cup water
1/3 cup couscous, preferably whole-wheat 1 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 pound chicken tenders
1 medium tomato, chopped
1 cup chopped cucumber
4 10-inch spinach or sun-dried tomato wraps or tortillas
Directions: Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a small bowl.
Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the re- maining 1/8 teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle.
Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
To assemble wraps, spread about 3/4 cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the in-
gredients in. Serve cut in half.
Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you’re on the go. That’s why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, OCTOBER 14, 2016