Rainbow Veggie Wrap!

Here’s a colorful & delicious vegan meal for you to chow down on! Check out this Rainbow Veggie Wrap recipe submitted by Sophie MacKenzie of Cambridge in Waikato, New Zealand; it’s a 10-minute, 401 calorie creation that looks even better for you than it looks; 44% DV of fiber, 11.6 grams of protein, 139% of your DV for Vitamin A, and 152% of your recommended daily intake of Vitamin C! Share your thoughts on this awesome recipe by leaving a rating & comment below, and we know you’re gonna enjoy this one. Happy Cooking! – Tasty25 Staff

 

Rainbow_Veggie_Wrap

 

Every recipe has a story! Sophie shared hers with us: “When I don’t know what I want to eat, this always is my top go to meal because it has everything you need for health, and tastes divine! You can easily change the the flavours with what type of hummus you put in; hope you enjoy it as much as I do!” –Sophie

 

CALORIE COUNT: 401 Calories Per ServingSERVING SIZE: 354 grams

 

What you need:

1 Large spinach tortilla wrap

1/2 Cup avocado (mashed)

2 Tbsp. hummus

2 Lettuce leaves

1/4 Cup spinach (chopped)

1/2 Cup purple cabbage (chopped)

1/4 Cup carrots (sliced in thin strips)

1/2 Cup bell pepper (sliced in strips)

1/4 Cup cucumbers (chopped)

1/4 Cup tomatoes (sliced)

Directions: (Approximate cook time: 10 minutes; Serves 1 adult.)

  1. Spread the avocado & hummus on one side of the spinach tortilla wrap.

  2. Next, add the soy sauce, salt, and black pepper (if desired) to the veggie mixture; Cook on high heat until cooked through and a little tender, but still crunchy.

  3. Pour the drained beans into a medium bowl, and add the cooked veggie mixture. Add Italian dressing if desired.

  4. Serve immediately.

  5. Eat & enjoy!

 Thanks Sophie for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Avocado Chicken Salad Sandwich!

We absolutely LOVE quick recipes that incorporate a wide variety of fresh foods & spices; this one fits the bill perfectly! Check out this Avocado Chicken Salad Sandwich submitted by Yelitza Velazquez of Plymouth, Connecticut; at a solid 362 calories per serving of pure deliciousness, this chicken salad sandwich on whole wheat bread can make a great lunch or dinner option for yourself, or your family! The leftovers also store really well in the fridge, saving you some additional time in lunch prep for the next day. It’s packed full of protein (31.8 grams), provides 26% of your DV for dietary fiber, and also contributes positive amounts of calcium & Vitamin C. Give this recipe a try, and share your thoughts with us by leaving a rating & comment below; we know you’ll enjoy this one! Happy Cooking. – Tasty25 Staff

 

Avocado_Chicken_Salad_Sandwich

 

CALORIE COUNT: 362 Calories Per ServingSERVING SIZE: 214 grams.

 

What you need:

1 Chicken breast

1/3 Cup celery (chopped)

1/3 Cup tomatoes

1/3 Cup crushed pineapple

2 Tbsp. non-fat greek yogurt

2 Tbsp. avocado (mashed)

2 Tbsp. green onions

1 Tsp. ginger

2 Tsp. lemon juice

1 Tsp. curry

2 Tsp. fresh cilantro (chopped)

1/4 Tsp. sea salt

1 Tsp. black pepper

3 Lettuce leaves

6 Slices whole wheat bread

Feta cheese (Optional)

Olive Oil (For Cooking Chicken Breast)

Directions: (Approximate cook time: 15 minutes; Servings: 3.)

  1. Turn on your stovetop to medium-high heat.

  2. Place a skillet on the stovetop, and cook your thawed chicken breast in olive oil for 8-10 minutes, turning every 90 seconds; after your chicken is thoroughly cooked, cut chicken into bite sized cubes, and set aside.

  3. Next, mix all of your ingredients together, including the chicken cubes, in a medium-sized bowl.

  4. Then, spread a generous amount of the chicken salad mix to a slice of wheat bread; complete sandwich by adding a lettuce leaf, a bit of feta cheese (OPTIONAL), and topping with another piece of wheat bread. Serve immediately. (Refrigerate leftover chicken salad in tupperware for later use.)

  5. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Spicy Breakfast Spinach Wrap!

Breakfast with a spicy kick? Count us in! Check out this healthy & delicious Spicy Breakfast Spinach Wrap submitted by Angela Hentges of Arlington, Texas; fluffy egg whites, diced veggies and lettuce, all rolled into a spinach tortilla! This 233 calorie meal is a great way to get your metabolism going, and kick-start your body to take on the day. Let us know your thoughts about this awesome recipe by leaving a rating & comment, and we hope you enjoy! Happy Cooking! – Tasty25 Staff

 

 

Every recipe has a story! Angela shared hers with us: “I got tired of eating cereal and oatmeal for breakfast all the time, and eggs alone became boring; so I decided to turn a boring vegetable omelet into a tasty healthy wrap! I like the spinach wrap more than the regular white flour wraps because they’re more healthy, and also I’m part Asian, so I like my food spicy!” –Angela

 

CALORIE COUNT:233 Calories Per ServingSERVING SIZE:1 Adult

 

What you need:

1 12-inch Spinach tortilla wrap

2 Egg whites

2 Slices of white onion (Diced)

2 Slices white mushroom (Diced)

1/2 Cup tomato (Diced)

Cup lettuce

1/4 Cup reduced-fat shredded mexican cheese

1 Tbsp. chili powder

Tomato, sliced

Olive oil

Black pepper

Directions: (Approximate cook time: 15 minutes; Serves 1 adult.)

  1. First, take your spinach wrap, lay it on a flat surface, then take the Tbsp. of chili sauce and even distribute the sauce around the surface of the wrap.

  2. Heat a skillet on the stove at medium heat; Add a small olive oil onto the skillet.

  3. Dice the mushrooms, tomato, and onion into smalll squares. When skillet is ready, lightly sauté the diced vegetables and sprinkle a little bit of pepper on them.

  4. Sauté vegetables until mushrooms are tender; Remove vegetables off the skillet and place on a plate to the side.

  5. Add your egg whites onto the skillet, allowing the bottom of the egg whites to cook. While its cooking, take the shredded cheese and sprinkle it on top of the egg whites evenly. When the bottom of the egg whites are firm, flip the entire egg mixture over like a pancake to cook the other side.

  6. Once the egg whites are done, lay them on top of the spinach wrap. Take your sautéed vegetables and distribute evenly over the egg whites. Then take a handful of lettuce leaves and lay them evenly ontop of the vegetables until everything is covered.

  7. Fold the two bottoms of the wrap inside, and then take the right side of the wrap and slowly roll it in tightly to keep in the egg whites, veggies, and lettuce. Roll until the entire wrap is closed and you can’t see any of the ingredients inside; Then Take a knife and cut the wrap in half and serve immediately.

  8. Eat & enjoy!

 Thanks Angela for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Food In Focus: Fruits & Veggies; Facts You Never Knew!

Fruits and vegetables are essential to a balanced & healthy diet; but is the produce we buy from our local grocers helping or hurting our wellness? Continue reading

Autumn Chopped Salad!

A light & refreshing salad with green apples, Craisins™, blue cheese crumbles, and almonds? Sign us up! Tasty25 is pleased to bring you this wonderful Autumn Chopped Salad recipe sent in by food blog & Tasty25 contributor Hungry Cupcakes from Henderson, NV. It takes less than 5 minutes to put this delightful culinary creation together, and your taste buds will not be disappointed! Try it out, let us know what you think, and Happy Cooking!  – Tasty25 Staff

 

 

What you need:

2 Granny Smith green apples (Diced)

1 Head of lettuce

3/4 Cup of Craisins™

3/4 Cup of blue cheese crumbles

1/2 Cup crushed almonds

1/2 Cup balsamic vinaigrette dressing

Directions: (Approximate cook time: 5 minutes; Serving size – 2 adults)

  1. Chop head of lettuce for the salad; Rinse, and place in a medium-sized salad bowl.

  2. Add balsamic vinaigrette dressing to lettuce, and then place the green apples, Craisins™, blue cheese crumbles, and crushed almonds on top.

  3. Eat & enjoy!

 Thanks Hungry Cupcakes for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Easy-To-Make BLT Sandwich!

Hi Tasty25ers! Do you need something quick to grab for lunch or dinner that’s healthy & delicious? No problem. This BLT Sandwich sent in by Alieta Willis of Dallas, TX will ease your hunger pangs in no time; takes only 5 minutes to prepare! Toasted whole wheat bread, crisp tomato & lettuce, and cream cheese… So tasty! This recipe is a true delight, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

 


What you need:

4 Slices of turkey bacon

2 Leaves of lettuce

2 Slices of tomato

2 Slices of whole wheat bread, toasted

1/2 Tbsp. of cream cheese

Directions: (Approximate cook time: 5 minutes; Serves 1 adult)

  1. Cook bacon in a large, deep skillet over medium-high heat until evenly browned.

  2. Drain the bacon slices on a paper towel-lined plate.

  3. Arrange cooked bacon, lettuce, and tomato slices on one slice of bread.

  4. Spread one side of remaining bread slice with the cream cheese.

  5. Bring the two pieces together to make a sandwich.

  6. Eat and enjoy!

Thanks Alieta for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.