Veggie Wrap

1 C. black beans (drain and rinse canned beans)
1 med. avocado
2 Tbsp. red onion, chopped
1/2 C. cucumber, chopped
1 C. broccoli or alfalfa sprouts
1 C. cabbage, chopped (red or green)
1/4 C. chopped green and red peppers
1/4 C. corn
Shredded white cheese (my favorite is Pepper Jack)
Salsa (sugar free)
Whole wheat tortillas

Mash beans and avocado in a small bowl. Take a warmed tortilla shell and spread the bean and avocado mixture. Top with desired ingredients and roll up. Great with

The post Southwestern Veggie Wrap appeared first on Little Choices Everyday.

Spinach Mozzarella Meatloaf

It took me awhile to perfect this recipe but it is now a family favorite.  ~Carol

1 1/2 lbs. lean ground turkey
1 egg, beaten
1/2 C. oat bran
3 tsp. coconut oil
1 C. onion, chopped
2 tsp. minced garlic
1/2 C. red pepper, chopped
1/2 C. green bell pepper, chopped
1 Tbsp. Jalapeno peppers, chopped fine (optional)
1 – 1 1/4 C. tomato sauce
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 1/2 tsp. oregano
1/2 tsp. garlic powder or garlic salt
1 tsp. sea salt
1 tsp. pepper
10-12 cups fresh spinach (or 1 package frozen)
2 1/2 C. Mozzarella cheese

In a mixing bowl combine turkey, egg and oat bran. Set aside. In a large skillet, saute onion, garlic and peppers in 2 tsp. coconut oil until onion and peppers are softened. Add tomato sauce and spices and cook until mixture simmers. Remove from pan and add to turkey mixture. In saucepan, heat 1 tsp. coconut oil and add spinach, stirring occasionally until cooked. Remove from heat and chop spinach. Place half of meat mixture in a loaf pan, then top with spinach and 2 cups cheese. Cover with remaining meat mixture. Drizzle additional tomato sauce over top, if desired. Bake at 350 for 1 hour. Sprinkle with additional mozzarella cheese and return to oven until cheese is melted. Let stand for 5 minutes, then slice and serve.

The post Spinach & Mozzarella Meatloaf appeared first on Little Choices Everyday.