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Portabella Veggie Wrap
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Zero fat cooking spray

1 large or 2 small portabella

mushroom caps

1 tbsp minced garlic

1 cup fresh spinach

3 slices fresh tomatoes

1 tbsp julienne yellow onion

½ tsp low sodium blackened seasoning

1 tbsp fat-free mozzarella cheese

1 whole grain wrap 10"- 12"


Place tomatoes on a baking sheet sprayed with cooking spray. Season with blackened seasoning, then put in oven at 450 degrees for 8 minutes. The tomatoes can then be placed on an ice bath to quickly cool for use later.

Take a small spoon and remove the gills from the portabella mushroom, then remove the stem and slice it thinly. Spray a saute' pan with cooking spray and add garlic, onion, and portabella to lightly brown. Add spinach to lightly blanch, keeping the shape of the spinach leaves while heating and wilting the spinach at the same time.

Remove all ingredients from the pan and place wrap in pan to warm, which will make it easier to roll up.

Place cheese on the wrap first, spreading over exactly one half of the wrap (the cheese will be the glue to hold the wrap ingredients together). Layer the tomatoes on the bottom third of the wrap, then cover with spinach. Carefully distribute the cooked veggies over the tomatoes.

Folding in the sides as you go, roll the wrap into a cylinder. Slice on the bias and enjoy!




½ large apple sliced thinly, without seeds

¼ tsp cinnamon

1 pinch nutmeg

3 tbsp granola

Zero fat cooking spray


Season apple slices with cinnamon and nutmeg. Spray pan with zero fat cooking spray and sear apples until light brown on both sides, approximately 2 minutes per side. Top with granola and put in baking pan, then bake in oven at 500 degrees for 6-8 minutes. Remove and serve.




8 cherry tomatoes, cut in half

1 tsp minced garlic

1 tsp minced onion

1 tsp minced basil, fresh

1 tbsp vegetable stock


Mix all ingredients in a large bowl and serve immediately as a side dish for the portabella veggie wrap.