Full of fresh and colorful veggies, these wraps are a great way to help meet your MyPlate goal of making half of your plate fruits and vegetables.
- 4 tablespoons cream cheese, low-fat (whipped)
- 2 flour tortillas
- 1/2 tablespoon ranch seasoning mix (1/2 teaspoon)
- 1/4 cup broccoli (washed and chopped)
- 1/4 cup carrot (peeled and grated)
- 1/4 cup zucchini (washed and cut into small strips)
- 1/4 cup summer squash (yellow, washed and cut into small strips)
- 1/2 tomato (diced)
- 1/8 cup green bell pepper (seeded and diced)
- 2 tablespoons chives (chopped fine)
In a small bowl, stir ranch seasoning into cream cheese, chill.
Wash and chop vegetables.
Steam broccoli in microwave for 1 minute with 1 tablespoon of water.
Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
Chill for 1-2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.
- Be creative. Try different vegetables, herbs and spices. Examples – green beans, lettuce, radishes, corn, dill, oregano, basil, mint, curry or chili powder.
- You can substitute pre–made flavored cream cheeses – chive, herb or vegetable.
- Try a sweet cream cheese and add fruit to your wrap for a different twist.
- This wrap is great with soup or salad or served as a cool summer appetizer!
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Ribs on the grill bring pure joy to everyone in sight. We have good news: you can capture that smoky deliciousness from the grill even when don’t have a lot of time. Cook your ribs in a modern pressure cooker (such as an Instant Pot) and finish them off on the grill. We’re confident you’ll be impressed!
- 4 lb. Pork loin back ribs (membrane removed)
- ⅓ cup All-purpose barbecue rub
- ½ cup Vegetable broth
- Barbecue sauce (as needed)
- Canola or vegetable oil (as needed)
For the Loin Back Ribs: Season ribs with all-purpose barbecue rub.
Place trivet in Instant Pot, add seasoned ribs and vegetable broth.
Close lid with pressure vent closed, set to Meat/Stew. Let cook 25 minutes, turn off and then allow pressure to naturally release.
Prep and preheat grill to medium-high heat for direct cooking.
Once naturally released, open Instant Pot lid and remove ribs to a tray.
Oil grill grates and place ribs on grill, meat side down. Brush with barbecue sauce, flip and brush other side with sauce. Close grill and cook 7-8 minutes until lacquered and slightly charred.
To serve: Remove ribs from grill and slice into portions.
Note: This recipe finishes on a gas grill but a charcoal grill may also be used. This recipe works with other rub and sauce flavors.
Make your own pizza topped with green peppers, mushrooms, or other vegetables.
- 1/4 mini baguette or Italian bread (split lengthwise, or 2 split English muffins)
- 1/2 cup pizza sauce
- 1/2 cup mozzarella or cheddar cheese (part-skim, shredded)
- 1/4 cup green pepper (chopped)
- 1/4 cup mushrooms (fresh or canned, sliced)
- Vegetable toppings (other, as desired, optional)
- Italian seasoning (optional)
Toast the bread or English muffin until slightly brown.
Top bread or muffin with pizza sauce, vegetables and low-fat cheese.
Sprinkle with Italian seasonings as desired.
Return bread to toaster oven (or regular oven preheated to 350 degrees).
Heat until cheese melts.
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Servings 4 | Time 40 minutes
Top the chop with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) and toasted pine nuts, if desired. Serve with slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with balsamic vinegar and olive oil or with the Pantry Basil-Garlic Rub.
- 4 bone-in ribeye pork chops (rib, 3/4-inch thick)
- 2 cloves garlic (peeled)
- 1 cup fresh basil (packed)
- 2 tablespoons lemon juice (fresh)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.