Raspberry Chipotle Turkey Wraps with Brie & Roasted Garlic. 

I like this combo because we’re taking a classic wrap-style sandwich, and making a warm and melty dinner entree. Flavors boosted with the kick of raspberry-chipotle sauce & the smooth, roasted garlic cloves. Who says wraps have to be cold and boring?!

All we’re going to need is our oven briefly to roast some fresh garlic, and a skillet to heat our wrap. We have now achieved  a weeknight winner & here’s how…

Why that’s just downright easy. The only hard part is stopping at one serving.

Tangy-sweet & slightly spiced raspberry chipotle sauce pairs perfectly aside the creamy brie cheese, add mesquite turkey breast and our whole wheat wrap rocks! Not to mention the mild garlic sweetness when the cloves are roasted; just the perfect compliment to our goodness.

This would indeed make for one righteous panini, but if you want to try something different & lighter, a wrap is a positively perfect weeknight meal. This would kick a grilled cheese in the rear, so here’s to happy wrapping one night soon! 

Pin It]]> http://www.dinnervine.com/2012/07/raspberry-chipotle-turkey-wraps-with-brie-roasted-garlic/feed/ 1 http://www.dinnervine.com/2012/06/light-italian-frittatas/ http://www.dinnervine.com/2012/06/light-italian-frittatas/#comments Sun, 10 Jun 2012 22:58:16 +0000 lbs http://www.dinnervine.com/?p=3805 Once upon a time, a carton of free range eggs was striving for culinary purpose, other than a mere scramble or hard boil. What to make? Ever the quandary. I knew I wanted to have something light and protein-rich. Then I began looking through my kitchen, and the sight of sun dried tomatoes and a zucchini got my gears turning. Checked the cheese drawer, mozzarella, perfect! What about those muffin tins collecting dust? Then it hit me… Italian Mini Frittatas, using just what I had at home. Now I was planning these as a “I’m not super hungry because I already ate way too much earlier” dinner, but really these would shine as breakfast, or brought to a brunch.They pair-up perfectly with a little hot sauce too.

Trying to keep in-sync with a healthy dish, I am adding more veggies like red onion, garlic and spinach. The flavors work well together and since we sauté the veggies pre-bake, this ends up a protein-packed recipe, easily done ahead of time, for any meal.

This is not only lighter because it is sans butter or crust, we lighten our load by using egg whites. I do not use egg white substitute or liquid from the store, but rather, I find it crucial to separate fresh eggs on my own. But no need to toss those unused yolks! Save them in fridge within a small, airtight container, for an exciting dessert recipe to follow…. But for now, we stick with the whites, so let’s get something in the oven.

Now those are some nice frittatas!

Here is something guilt-free you can manage to eat, even with only a minute to spare before work. Sorry Special K! Breakfast can be better.

On this cloudy Sunday evening, I’ve decided to make a ravioli bake using a standard mix of fresh vegetables I have on hand: zucchini, yellow squash, onion & garlic. This time, I’m going to throw in some sautéed, lean ground turkey and fresh farmer’s market spinach I picked up. This one will be a little more filling, but the good news is we’re hungry:) Recipe follows below, but basically we’re pre-cooking everything except the fresh raviolis & spinach, which cook in the marinara sauce/juices of the bake. We will pre-cook the meat in a skillet. In a separate skillet sauté the veggies, then layer together with sauce and cheese in a 9×13 or lasagna pan. If you’re pressed for time, this one stores in the fridge really well if you want to make a day ahead before baking!

I begin by oiling the pan and adding a thin layer of sauce. Then I layer my ingredients with: raviolis, shredded cheeses, meat mix, veggie mix, and repeat! Finish with sauce & shredded cheeses! If you have fresh basil available and opt to add fresh spinach, just layer that in with the veggies. If you have a lonely lemon lying around, I usually add a little lemon zest, which gives it a little added freshness. This is one is well worth the prep! 

Once you’ve layered-up the goods, bake for about 35 minutes, or until evenly heated through when tested in the center with a fork. You know it’s done when the sauce & cheeses are good & bubbly! Best to let this one set  & cool, to firm-up the layers. Then, you know what to do next! I don’t serve this with a side because they’re already in the bake! Some garlic bread goes nicely, but I’m not planning on there being any extra room this time.

Fresh, store-bought raviolis, and jarred marinara are great ways to save time and you don’t have to pre-cook the pasta or make sauce. This is hearty and gives us healthy veggies without having to make anything else for dinner. Don’t know about you, but I’m ready to eat…

Enjoy this with a nice glass of red wine, Buon Appetito!