Week 26

*Protein Smoothie
*Taco Crunch Wrap
*Red Curry
*Tuna Lettuce Wrap

Protein Smoothie

• 8 oz. almond breeze unsweetened vanilla almond milk (I like the one with coconut too)
• handful of spinach
• 1/2 frozen banana
• 1 TBSP peanut butter or scoop of peanut butter powder
• 1 scoop favorite chocolate (or vanilla) protein powder 

Blend together in a blender. Enjoy


Taco Crunch Wrap

• Large burrito size Tortillas
• tostada shells
• 1 can Refried Beans 
• 1 pound ground beef
• taco seasoning
• jar of salsa con queso
• shredded lettuce
• shredded cheese
• sour cream

In a skillet, cook ground beef, drain fat and add taco seasoning according to pkg directions. Set aside. Warm refried beans in a separate pan. Cut a tortilla in an X across the center  - into 4 sections. Set aside.

Take a whole tortilla and spoon some beans onto the center in a circle as large as the tostada shell. Then spoon some ground beef onto the beans and then top with queso. Then take a tostada and place it onto the beans, meat and cheese. Top tostada with a thin layer of sour cream and then add shredded lettuce and cheese. (You can also add things like olives, tomatoes, avacados, cilantro) Then take one of the tortilla triangles and place it on the lettuce and cheese. Carefully take the edges of the whole tortilla that is on the bottom and fold it up over the triangle piece of tortilla and continue folding up the edges until its all wrapped up. Carefully place it folded side down onto a griddle or skillet and cook it until it is browned and then turn it over and cook the other side until it is toasted. The wrapped side should stay together after cooking.

Red Curry

• 3 skinless boneless chicken breasts
• 1 can bamboo shoots slivered
• 1 small onion chopped
• 1 cup carrots sliced
• 8 lg. basil leaves slivered
• 1 Tbsp oil (olive, canola, coconut)
• 2 tsp fresh garlic
• 2 tsp fresh ginger
• 2-3 TBSP red curry paste
• 13 oz can coconut milk
• 1 tsp kosher salt
• 2 Tbsps brown sugar
• 1 Tbsp fresh squeezed lime

Cut chicken breasts up into bite size pieces. In a little bowl, combine coconut milk, brown sugar, and salt. Set aside. Put oil, garlic, ginger, chopped onion in a skillet. Sautee until onion is transparent and then add the chicken pieces. Cook until cooked through. Add curry paste and cook about 1 minute. Add coconut milk mixture and bring to a boil on med high heat. Reduce heat to medium and cook until reduced and thickened, about 10 min. Add carrots, bamboo shoots and basil and cook about 3 more minutes. Remove from heat and add lime juice. Serve immediately with rice.


Tuna Lettuce Wrap

• Romaine lettuce leaves washed
• 1 can tuna
• mayo or miracle whip
• sharp cheddar cheese sliced
• granny smith green apple sliced

Drain water off tuna and add mayo or miracle whip to your liking. Take a romaine lettuce leaf and put tuna down the center. Top with cheese slices and apple slices. Wrap it up in the lettuce leaf and enjoy.