MJ Monday: MJ’s Meals-High Protein Wraps

I recently made a new kind of wrap my husband says is better than the one I posted last month. He likes the moister version.

I started out with a high protein flat bread…






I spread 3/4 of it with roasted garlic hummus…






Added good deli turkey over half…






Layered whole baby spinach leaves atop the turkey…





Added strips of roasted red pepper…






And starting from the filled end, rolled tightly, then tightly wrapped in plastic wrap. Another grab and go meal.

MJ Monday: MJ Meals-Mediterranean Turkey Wraps

These wraps became a summertime staple for us last year. I keep a batch in the refrigerator nearly every week. They make a quick and easy lunch on the run. My husband will grab one before he heads out to a baseball game. I packed them when we went to our film festival last year, making for an easy, inexpensive lunch one of the days.

Here are the ingredients:
1/2 c. softened cream cheese
1/2 c. softened feta
1/4 c. Kalamata olive spread
a few generous dashes of onion powder
fresh chives
fresh oregano
8″ tortillas
good sliced turkey from the deli (not prepackaged national brand)


Mix together the room temperature cream cheese, feta (try to get out as many lumps as you can), Kalamata olive spread, onion power, snipped chives, chopped fresh oregano. (I love going to my garden and plucking the herbs I need).



Spread the mixture over all of a tortilla

Place a slice of turkey on one half of the tortilla.

Cover the turkey with spinach leaves

Starting with the turkey-spinach side, roll the tortilla as tightly as you can.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least two hours before eating.

They’ll last for a week in the fridge. So easy to grab and go.

The recipe makes as many wraps as it makes. It depends on how thick or thin you spread the cheese/olive/herb mixture. I usually get between five and seven wraps per batch. If you use larger tortillas, your yield will be less.


MJ’S Monday-Meals: Mediterranean Buddha Bowl Salad

I recently needed to come up with a dish-to-pass for a family gathering. Since most others were bringing some sort of pasta slathered in mayo, I figured it was up to me to come up with something a little healthier. And thus the Mediterranean Buddha Bowl Salad was invented.

Start with quinoa. I boiled two bags.

I let it cool in the refrigerator over night.

The next morning I added:
torn baby spinach

three chopped cucumbers

some chopped red onion

halved Kalamata olives

about 1/2  of a 12-oz jar of deli-sliced roasted red peppers

crumbled feta cheese


I tossed it all together with a roasted red pepper vinaigrette.

And it was very, very good. No leftovers good.



MJ’s Monday–Meals: Vegan Buddha Bowl #2

Here’s another vegan variation on a Buddha Bowl my friend Kris shared with us.

Again I start with quinoa (instead of rice). 

While the quinoa is cooking according to package instructions, I drain a can of sliced beets.

I place them in a dry cast iron skillet and chop them.

I cook them on medium high heat, stirring frequently until bits are blackened.

While everything is cooking, open a can of mandarin oranges and drain them. Or peel an orange. I’m lazy. Canned mandarin oranges are shelf friendly.

Drain the quinoa.

Mix the quinoa, oranges, and beets together.

If you want, you can add precooked chicken, but quinoa is a complete protein, so adding more isn’t necessary.

Then I add my handy-dandy Sesame Ginger salad dressing

And voila. A colorful, flavorful complete meal.

MJ’s Monday–Meals: Asian Veggie Buddha Bowl

My friend Kris introduced me to the concept of Buddha Bowls. This recipe is my variation on one of hers.

I used quinoa instead of rice for my grain base.  Quinoa can be a pain to clean and cook, so when I discover this, I was ecstatic.

I also keep precooked chicken in the freezer for convenience.

Kris taught me about chopped Asian Salad, too.

Here’s how it goes.

Boil the quinoa according to package instructions.

In the meantime, open the bag of salad. Take the dressing from the kit and add it to a frying pan. Set aside the noodles and almonds. Add the rest of the salad to the frying pan and stir fry.

While the quinoa and salad cook, thaw the chicken in the microwave.

When the salad is nicely stir-fried, remove from the heat.

Drain the quinoa according to package directions.

Mix the quinoa, chicken, and stir-fried salad together in a large bowl.

Kris made a marvelous tahini-orange dressing for her version of this, but I have never been able to replicate her success with the recipe, so I use dressing from a bottle.

Mix well…

and serve. Top with the noodles and almonds from the salad kit if you’d like.

There you have it. An easy, filling meal in less than 30 minutes.