Healthy Recipes

Grilled Veggie and Hummus Wraps

Make the most of summer's fresh vegetables and grilling by preparing Grilled Veggie and 

Hummus Wraps to take along on a picnic. Serve up these wraps with a side of potato or pasta salad.

Nutritional Information

Calories per serving: 356

Fat per serving: 22.7g

Saturated fat per serving: 3.1g

Monounsaturated fat per serving: 13.6g

Polyunsaturated fat per serving: 4.4g

Protein per serving: 16.8g

Carbohydrates per serving: 35.4g

Fiber per serving: 15.3g

Cholesterol per serving: 13mg

Iron per serving: 3.6mg

Sodium per serving: 788mg

Calcium per serving: 156mg

Ingredients

4 (1/2-inch-thick) slices red onion
1 red bell pepper, seeded and quartered
1 (12-ounce) eggplant, cut into 1/2-inch-thick slices
2 tablespoons olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
1 (8-ounce) container plain hummus
4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
1/2 cup crumbled feta cheese
Avocado-Butter Lettuce Salad

Preparation

1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables (including Avocado-Butter Lettuce Salad), remaining 1 tablespoon oil, parsley, and salt; toss to combine.

2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Avocado-Butter Lettuce Salad

This recipe goes with Blackened Chicken with Dirty Rice,

Grilled Veggie and Hummus Wraps, Tex-Mex Rice Bowl

Nutritional Information

Amount per serving

Calories: 119 

Fat: 9.7g 

Saturated fat: 1.4g 

Monounsaturated fat: 6.6g 

Polyunsaturated fat: 1.2g

Protein: 1.9g 

Carbohydrate: 8.3g 

Fiber: 4.4g 

Cholesterol: 0.0mg 

Iron: 0.9mg 

Sodium: 154mg

Calcium: 28mg

Yield: Serves 4 (serving size: 1 cup)

Hands-on:10 Minutes

Total:20 Minutes

Ingredients

1 cup thinly sliced red onion
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups torn butter lettuce
1 cup sliced avocado

Preparation

1. Combine first 5 ingredients in a large bowl. Let stand 10 minutes. Add lettuce and avocado; toss gently.

Watermelon Popsicles

Nothing says summer like watermelon. These popsicles are a great way to use leftover melon!

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings, 1 pop each

Ingredients:
3 cups chopped watermelon
1½ tsp. raw honey
2 Tbsp. fresh lime juice

Preparation:
1. Place watermelon, honey, and lime juice in blender; cover. Blend until smooth.
2. Strain watermelon mixture evenly into four ice pop molds; freeze for at least four hours, or until set.

Nutritional Information

Amount per serving

Calories: 44

Fat: 0g 

Saturated fat: 0g 

Carbohydrate: 11g 

Fiber: 0g 

Cholesterol: 0mg 

Protein: 1mg 

Sodium: 9mg