Egad! It’s been crazy around here for the past few weeks. We’ve had pink eye, strep throat and an industrial strength cold that wiped the whole family out. I think the crud has finally left the building and we’re getting back to normal.
I apologize for not putting up a Frugal Friday post. I’ll make it up to you this week by posting an extra recipe.
Good. Let’s move on.
Last week, after an unexpected weigh-in at the doctor’s office, I decided that my love affair with cream sauces must come to an abrupt end. It was a painful decision but a necessary one. I wept a bit but, in an effort to shrink my rapidly expanding waist line (and hips and buns and gut….) I headed out to the grocery store and spent the majority of my food budget on fresh veggies. Portobello mushrooms were calling my name so I came home and whipped up the following sandwich for lunch.
Balsamic Portobello Wrap
1 Portobello mushroom cap (cleaned and sliced)
1/4 thinly sliced onion
1 tsp Olive Oil
Salt & Pepper (t0 taste)
1/4 cup fresh baby spinach
1 tsp balsamic vinegar
Thin slices of colby- jack cheese
drizzle of low-fat honey-mustard dressing
Whole wheat wrap
1.In a skillet, heat olive oil on medium-high heat. Heat onions until translucent. Add mushrooms, salt, pepper and balsamic vinegar. Cook until mushrooms are a golden brown on both sides.
2. Spread out wrap and put on a layer of spinach. Place slices of colby-jack cheese on top of the spinach and add mushrooms & onions. Drizzle honey mustard dressing on top and roll into a wrap.
Warning…this is a pretty messy sandwich but it’s so yummy! .
Enjoy- guilt free! 🙂
Ok… I think the dust bunnies have run off with my camera charger. Hopefully I’ll have found it by my next post.