Turkey Cranberry Wraps

2 (8 inch) flour tortillas
4 tablespoons cream cheese
1/2 cup dried cranberries
6 slices smoked turkey slices
6 slices provolone cheese slices
2 medium tomatoes, sliced
6 green lettuce leaves, washed and dried

1. On each tortilla, spread 2 tablespoons cream cheese followed by 1/8 cup cranberries, 3 slices of turkey and cheese.
2. Divide and layer tomato slices and lettuce between tortillas and roll up.
3. Cut into 2" pieces. Serve immediately or wrap in plastic and refrigerate. 

These tasty turkey cranberry wraps are in honor of my turkey junky husband who loves leftover turkey and cranberry sandwiches the day after Thanksgiving. 

Add these to your child's lunch or take them on your next picnic. 

Good Things Utah and The Daily Dish 4-29

Friends, tomorrow I will be appearing on Good Things Utah at 9 a.m. followed by The Daily Dish at 11:00 a.m. Both shows air on Channel 4. I will be making a Summer soup and salad. Tune in for the recipes and to see the new remodeled kitchen. 

It should be fun. Post more at noon.

Enjoy!

Simple Homemade Salsa

1 (28 oz.) can whole tomatoes, drained
3/4 cup fresh cilantro, chopped
1 (5 oz.) can green chilies, chopped
1/2 Tbls. sugar
1/2 tsp. garlic powder
1/2 tsp. salt

1. In blender, combine all ingredients and puree.
2. Serve with tortilla chips.

This is the most simple savory salsa I have found. My sister-in-law shared this recipe with me. It is quick, easy, and tasty, of course.

Granny Apple and Snicker Salad

3 granny apples, skins on and cut into small chunks
1 cup buttermilk
1 (3 oz.) package instant vanilla pudding
1 cup whipping cream
2 regular size Snicker bars, cut into small chunks

1. In medium bowl whip cream. 
2. Add buttermilk and pudding. Whisk until smooth.
3. Fold in apple chunks.

4. Garnish with snicker bars.

Serves 8

This is a variation of my Camp Fruit and Cookie Salad. No need to sweeten the cream. The vanilla pudding makes is sweet enough. This is a fun salad with a beautiful light green Spring hue. 

Spicy Thai Soup

1 Tbls. Canola oil
1/2 cup onion, finely chopped
3 cloves garlic, minced
1/2 fresh jalapeno chile pepper, seeded, finely chopped
1 Tbls. fresh ginger, minced
2 (10 oz.) cans diced tomatoes with lime juice and cilantro
2 cups chicken broth
3 cups cooked chicken (I use rotisserie.)
1/2 cup unsweetened coconut milk
1/2 cup fresh cilantro
1/2 cup fresh parsley
1 Tbls. fresh lime juice
1/2 tsp. black pepper
1/4 tsp. salt
3 cups cooked short grain rice

1. In skillet heat oil on medium heat. 
2. Add onion, garlic, jalapeno pepper, and ginger. Cook until tender, about 4 minutes. 
3. In a large stock pot, transfer onion mixture and add tomatoes, chicken broth, coconut milk, cilantro, parsley, lime juice, pepper, and salt. 
4. Turn heat to low and simmer 5 minutes. 
5. Pour 1 1/3 cup soup over 1/2 cup cooked rice.

Serves 6

Spicy Thai Soup is delicious, but it is spicy. Spices rev up the metabolism and satisfy our pallets in such a way that it cuts our sugar cravings. This is one of my favorite soup recipes. Lately, I like to heat things up with spices, but if your family wants something more mellow, skip on the jalapeno.

Yogurt Parfait with Homemade Granola

4 cups old fashioned rolled oats
 1/2 cup brown sugar
1/2 cup sweetened coconut flakes

1/2 cup walnuts, chopped
1/2 cup slivered almonds
1/2 cup raw pumpkin seeds
1/2 cup sesame seeds
1/2 cup raw sunflower seeds
1/4 cup oat bran
1 tsp. cinnamon
1 tsp. real vanilla extract
1/2 cup Canola oil
1/2 cup honey
1/2 cup dried cranberries
6 cups Greek yogurt
4 cups fresh fruit of choice (mango, blackberries, strawberries)

1. In large bowl, combine all ingredients except cranberries. Stir to combine.
2. Spread granola mixture onto a greased cookie sheet and bake in 300 degree oven for 20 minutes.
3. Let cool and add cranberries.
4. In a dessert cup, layer 1/2 cup vanilla Greek yogurt, followed by 1/2 cup fresh fruit, cut into small chunks, then 1/4 cup vanilla yogurt. Top with a 1/3 cup homemade granola.

Strawberry Soup

1 lb. fresh strawberries, stems removed
1 cup whipping cream
6 oz. lemon-lime soda pop
1 tablespoon granulated sugar

1. Place all ingredients in blender, and pulse until smooth.
2. Serve in 8 oz. dessert cups. Garnish with fresh mint leaves and fanned strawberry.

Looking for a Summer soup? Then try this chilled fruit soup. Pair it with a sandwich or salad for a lovely lunch.

Chicken Coconut Curry

2 Tbls. olive oil
1 cup onion, chopped
1/2 jalepeno pepper, seeded, minced
1 red bell pepper, chopped
2 Tbls. fresh ginger, peeled and minced fine
1 (15 oz.) can chicken broth
2 (10 oz.) cans diced lime, cilantro tomatoes (undrained)
2 (14 oz.) cans unsweetened coconut milk
4 teaspoon red curry powder
3 cups cooked chicken ( I use rotisserie!)
3 Tbls. fresh lime juice
1/2 tsp. salt
1/4 tsp. black pepper
1 cup chopped fresh cilantro
3 cups cooked sticky rice

1. In large skillet, heat oil on medium heat. Saute onion, jalepeno pepper, and red pepper until tender, about 4 minutes. Add ginger the last minute of cooking.
2. Transfer onion mixture to a large stock pot and add chicken broth, diced tomatoes, coconut milk, curry powder, chicken, lime, salt, pepper, and cilantro.
3. Turn heat to low and simmer for 5 minutes.
4. Serve over a 1/2 cup rice.

Serves 6

I am in love with curry! This is an excellent recipe that I make often. My family loves it and it is not only packed with flavor, it is also healthy, lite, and quick!